Mexican Cooking Together – Recipes

• In a mixing bowl, zest and juice the limes, add coriander, garlic, chilli and chives and set aside.
• In another bowl, add water and some ice. Throw in red onion - this will take the sharpness off, set aside
• Place a frying pan over high heat and add a splash of oil. Pan-fry prawns or tuna on both sides until they change colour.
• Add the prawns or the tuna to the bowl with the herby marinade. Leave them there for no longer than 2 minutes, as the prawns or tuna will start getting cured by the acidity of the lime
• Grab a plate and spread a bit of the marinade on the bottom, top it with prawns or tuna and some iced onions, serve with a side of tostadas and esquites.

• Slice the onion and the garlic.
• Mix all the ingredients in a mixing bowl, check the seasoning and chill until needed.

• Heat the oil in a frying pan
• Line a tray with a bit of kitchen towel to dry wraps after cooking
• When the oil is hot enough, shallow fry the wraps until golden on both sides. Immediately transfer them into your lined tray and sprinkle with salt while still warm.
• Serve immediately as they will only stay crispy for a short while.

To Cook the Chicken

• Preheat oven to 200℃. Pat the chicken dry with paper towels for a crispy skin. Drizzle with oil and bake for 35-45 mins, let the chicken rest for 5 mins before shredding.

For the Tinga

• Heat a frying pan over a medium heat. Add some oil and sauté the onion and garlic for 2 minutes
• Add the chipotle paste, thyme and cumin and mix.
• Add chopped roasted pepper and chopped tomatoes, cook for 5 minutes until the sauce has reduced down.
• Add the shredded chicken and cook for a few minutes longer.
• Serve with tacos and curtido salad.

• Place the shredded cabbage in a bowl, add a pinch of salt, sugar and vinegar and massage the cabbage until softened.
• Add the onion, carrot, jalapeños and herbs and combine well.
• Refrigerate until needed.

• Add the flour, oil and water to the mixing bowl, stir all together using a spoon. Once you have a dough, take out of the bowl and knead on a clean surface until it becomes springy. If your dough is too sticky, add a little more flour. If it's 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 balls, heat a frying pan to a high heat, while the temperature builds, sprinkle flour on a clean work surface, 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 wrapped in a tea towel – this softens the taco.  Cook all your tacos, and then you are ready to serve.