Mexican Class and Meal Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your fine dining evening and are ready to recreate the meals at home.
- Food Sorcery Tacos al Pastor, Salsa Verde Cruda (Pork and pineapple tacos, raw avocado and green chilli salsa)
- Corn Tostada, Aquachile de Camaron, Chipotle Mayo, Salsa Brava (crispy-fried corn tortilla, prawn ceviche, smokey chilli mayo, cured habanero and onion salsa)
- Beef Empanadas (traditional pastry filled with spiced beef)
- 185g plain flour
- 1/2 tsp baking powder
- 80g water
- 25g veg oil
- pinch of salt
- Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, and stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour..if too crumbly, add a little more water
- Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.
- Split dough into 6 balls, and heat the frying pan to high heat, while the temperature builds, sprinkle flour on a clean work surface or board, and some on your rolling pin.
- Take a ball of dough, flatten it into a rough circle with your hand then roll until thin, keep turning and flipping over.
- Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.
- Once both sides are cooked, keep them wrapped in a tea towel – this softens the taco.
- Cook all your tacos and then you are ready to serve.
- 3 red chillies
- 1tsp of smoked chipotle paste
- 450 g plum tomatoes, roughly chopped
- 1 medium white onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 2tsp achiote annato paste or ground annato seeds
- 1 freshly squeezed orange juice
- a splash of vegetable oil
- 1tsp of cumin
- 1tsp of oregano
- 1tsp of salt
- 1kg to 1.4 kg pork tenderloin or pork loin, cut into bite-size pieces
- pinch of chilli flakes
- pinch of salt
- a splash of veg oil
- 1 large pineapple
- 35 g unsalted butter
- pinch of sea salt
- 6 tacos
- 100 g white onion, finely minced
- 10 g coriander leaves, minced
- Lime wedges, for serving
- 250 g Salsa Verde Cruda
- Make the the tacos. Roll out golf ball-size dough balls, press and cook.
- Make the Adobo Rojo de Chiles sauce. If possible, turn on the exhaust fan above your stove or open a window before toasting your chiles. Heat a large non-stick pan or clay comal over medium-high heat. Cook the chiles in the dry pan or on the dry comal, flipping once, until lightly toasted and aromatic, about 1 to 2 minutes.
- Put the toasted chiles in a blender. Add the tomatoes, onion and garlic. Place the achiote paste in a small bowl. Slice the orange in half and squeeze one half into the achiote paste. Stir to combine. Add the mixture to the blender, along with the juice from the other half of the orange. Add the grapeseed oil, cumin and oregano. Blend on high until the sauce is thick but smooth, about 1 minute. Add salt to taste.
- Marinate the pork. Place pork in a large mixing bowl. Add 3 tablespoons of the adobo sauce to the bowl and mix well to combine. Cover the pork and allow it to marinate in the refrigerator for at least 24 hours.
- Place the remaining adobo sauce in an airtight container and refrigerate for up to three weeks. (The extra adobo sauce can be used to marinate other meats, fish and/or vegetables.)
- Cook the pineapple: With a very sharp knife, trim the top and bottom off the pineapple so it can stand up straight. Peel the pineapple by cutting the skin off in strips. Once all the skin has been removed, slice the fruit in half lengthwise. Set half aside. Slice the remaining half lengthwise once more and set one quarter aside. Cut the fibrous heart out of the pineapple and discard. Lay the pineapple flat across the cutting board and slice into wedges lengthwise, then cut each wedge into bite-size chunks.
- In a large pan over medium heat, melt the butter. Add the pineapple, a pinch of salt and cook, stirring often to avoid burning, until pineapple is slightly softened and translucent and all butter is absorbed, about 15 to 20 minutes. Set aside to cool.
- Cook the pork: Season the pork with additional salt before cooking. In a large heavy-bottomed pan over medium-high, heat the oil until shimmering. Add the pork, decrease heat to medium and cook, stirring often, until meat is cooked through and most of the marinade has cooked off, about 5 to 7 minutes.
- Assemble: Heat a nonstick skillet or clay comal over medium heat. Reheat the tortillas for a few seconds on each side. Fill each tortilla with a few spoonfuls of warm pork and 3 pieces of warm pineapple. Top with minced white onion and coriander. Serve with lime wedges and Salsa Verde Cruda.
salsa verde cruda
Ingredients – Makes 1kg:
- 860 g small tomatillos, green tomatoes or regular ripe tomatoes
- 1 white onion, roughly chopped
- a handful coriander leaves
- 2 garlic cloves, cut in half
- 2 green chillies
- 1 head of little gem lettuce
- 1 avocado
- 160ml water
- Salt to taste
- Add all ingredients to a blender and blend on high speed until smooth and combined. Taste for seasoning and add more salt if necessary. Serve immediately.
How to make tostadas and totopos
- 1-2 days old tortilla (could be corn or flour)
- Oil for frying
- Heat up the oil in a deep frying pan to 185C
- Line a deeper tray or a bowl with a bit of kitchen towel to dry crispy wraps after cooking
- Tostadas are full-round tortillas, totopos are triangular, both can be fried or baked in the oven
- When the oil is hot enough, deep fry wraps until golden on both sides, immediately transfer into a lined tray and sprinkle with salt while still warm.
- serve immediately as they will only stay crispy for a short while, this depends on the thickness of the wraps you are using.
Aquachile de Cameron
Ingredients – Serves 4 as a starter:
- 575 g medium, head-on, peel-on prawn, raw (you can also use langoustines)
- 2 tsp sea salt, plus more as needed
- 240 ml freshly squeezed lime juice from about 8 limes, plus 1 to 2 additional limes
- 60 ml shrimp stock (recipe below)
- 1 red onion, julienned
- A handful of parsley leaves
- a handful of coriander leaves, packed
- 1 red chilli
- 1 cucumber, cut into thin rounds
- Maldon sea salt or another finishing salt
- 5 tbsp cold-pressed olive oil
- Totopos or tostadas (deep-fried or oven-baked tortilla chips) for serving – totopo refers to fried or baked tortilla shards, tostada is a whole round tortilla fried or baked
- Heads and shells of prawns we need for the recipe
- 470 ml water
- 1 onion
- 40 g celery
- 1/2 handful parsley
- 2 bay leaves
- Prepare the prawns. Remove the heads and set them aside to make the stock. With a knife or using your fingers, remove the shells and set them aside with the heads. With a paring knife, de-vein the prawns by making a shallow incision down the middle of the prawn’s back and removing the black vein with the tip of your knife. Discard the vein. Butterfly the prawns and use your fingers or a knife to ensure that all of the meat is white and clean. Set the meat aside in a small bowl.
- Make the prawn stock: Rinse the scraps of the prawns to remove any blood or impurities. Simmer the scraps with about 470 millilitres of water and the onion, celery, parsley and bay leaf (plus any other aromatics or vegetable scraps you’d like) for 20 to 30 minutes, skimming the surface occasionally with a wire skimmer. Once the stock is cooked, strain it through a fine-mesh sieve. Set 50 g of the prawn stock aside and store the remaining stock in the refrigerator for up to 5 days or in the freezer for up to 3 months
- Sprinkle 1 teaspoon of the salt over the prawns and stir to combine. Add enough lime juice to cover the prawns and set aside to marinate for 4 to 5 minutes while you prepare the remaining ingredients.
- Pickle the onions. Place the onions in a small bowl and sprinkle them with ½ teaspoon of salt. Add enough lime juice to barely cover the onions and quickly ‘pickle’ them. The juice should turn pink when it hits the onions.
- Make the aguachile. In a blender, combine the shrimp stock, parsley, coriander and 1/2 of a chilli, along with the remaining lime juice and the juice that the prawn has been curing in. Taste and, if necessary for acidity, squeeze an additional 1 to 2 limes into the blender. Blend until you have a smooth liquid. Taste for seasoning and adjust if necessary.
- Assemble. Pour the contents of the blender into a bowl. Arrange the shrimp on a serving plate skin side down so they can absorb more juices. Season the shrimp with a pinch of salt. Spoon the aguachile over the shrimp until they’re covered. Arrange the cucumbers on top of the shrimp and garnish the dish with a few slices of pickled onion. Sprinkle with chilli flakes and sea salt. Drizzle with olive oil just before serving. Serve immediately with totopos on the side.
- 1/2 cup of mayo of your choice (also works well with sour cream)
- 2tbsp of cold water
- 2tsp of lime juice
- 1/2 tsp of chipotle paste
- 1/2 tsp of paprika
- pinch of salt
- 1tbsp of chopped chives
- Place all the ingredients in a medium mixing bowl, combine well and refrigerate in a sealed jar until needed.
- This sauce will last 2 weeks in the fridge.
Ingredients – Makes 1kg:
- 2 medium white onion
- 100g spicy red chillies
- 6 g salt
- 1tbsp dry oregano
- 80 ml fresh lime juice
- 50 ml extra-virgin olive oil
- Slice the onions: Remove the outer layer of the onion’s skin. Place it on a cutting board cut side down and slice it into thin half-moons. Separate the pieces with your fingers to ensure that they all marinate evenly. Place the onions in a mixing bowl.
- Slice the chiles: Put on plastic gloves and slice the habanero chiles at right angles – stems, seeds and all – resulting in thin slices that resemble flowers. Add the habaneros to the bowl with the onion. With the gloves still on, mix with your hands to combine.
- Make the Salsa Brava: Remove the gloves. Add the salt, oregano, lime juice and olive oil to the habanero-onion mixture. Use a spoon to combine. Allow the salsa to sit at room temperature for about 20 minutes before serving. Store in an airtight container in the refrigerator for up to 2 weeks.
Ingredients – Makes 8 pasties:
- 375 g plain/all-purpose flour
- 175g cold unsalted butter, cut into 1 cm / 1/2″ cubes
- 1 tsp cooking salt
- 1 egg yolk
- 125 ml warm milk, full fat (30 sec microwave)
For the Filling:
- 1 1/2tbspolive oil
- 1/2onion, finely chopped
- 1garlic cloves, minced
- 300g/10ozbeef mince(ground beef)
- 2tsptomato paste
- 1tspfresh thyme, finely chopped
- 1/2tsp EACH dried oregano, cumin, paprika
- 1/4 tsp cayenne pepper
- 1/4tsp cooking salt
- 180ml chicken stock/broth
- 125ml chopped tomatoes
- 150g/5oz potato, peeled, cut into 8mm/ 1/3″ cubes (~1 cup)
- 1/3cup spring onion, finely sliced
For the Empanada Filling:
- Blitz chorizo – Roughly chop chorizo into 1.5cm / 1/2″ pieces. Blitz using a stick blender until it becomes a paste (Note 1)
- Sauté aromatics – Heat oil in a large non stick pan over high heat. Cook onion and garlic for 2 minutes.
- Cook meat – Add chorizo and cook for 2 minutes. Add beef and cook until you no longer see raw beef. Add tomato paste and cook for 1 minute. Then add everything else except green onion, then stir.
- Cook 15 min – Bring to a simmer then lower heat so it’s simmering gently. Cook for 15 minutes, stirring every now and then. Goal – juicy but not watery filling, with cooked potato.
- Cool – Stir through green onion. Transfer to bowl and fully cool before using (~ 2 hours).
For the Empanada Shortcrust Pastry:
- Blitz dough – Whisk milk and yolk in a small jug. Pulse flour, salt and butter in a food processor until the butter becomes fine crumbs – largest lumps no bigger than peas (~ 4 to 6 times). Add egg-milk mixture, then blitz on low until it comes together into a ball of dough – about 10 seconds. (Note 2 for hand method)
- Chill 30 min – Turn out onto a lightly floured work surface, then bring together into a smooth log ~20cm/8″ long. Cut in half, shape into 2cm / 0/8″ thick round discs. Wrap in cling wrap then refrigerate 30 minutes (or overnight – Note 3).
- Cut rounds – Place one chilled disc on a lightly floured work surface. Roll out to 3 mm / 0.1″ thickness. Cut 15 cm/6″ rounds (I use a bowl), or other size as desired (Note 3). Keep covered in the fridge, stacked on paper, as you continue to roll and cut. You should get 10 or 11 rounds.
- Preheat oven to 220°C/425°F (200°C fan).
- Filling – Filling should be cold but spreadable (Note 4). Place 3 tablespoons (55g) of filling on the top half of a round of pastry. Spread flat in a half-moon shape, leaving a 1.5cm / 0.6″ border. Sprinkle with olive and egg.
- Seal – Brush edge with egg white, fold to enclose, pressing out air and sealing the edge. Optional: Do empanada pleats – see step photos in post or video at 3 min 30 sec. Alternatively, crimp with fork or leave plain.
- Bake 20 min – Place empanadas on 2 baking trays. Brush with egg yolk. Bake 20 minutes or until golden brown all over and crispy on the base.
- Serve hot with dipping sauce or salsa of your choice or with a bit of sour cream.
4. Filling – If your filling is ice cold and rock hard, it will be hard to wrap. Allow it to come to room temp (or give it a microwave helping hand) so the mixture is loose but still cold (else it will melt butter in the pastry)
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