Cooking Together Mexican Recipes – Elote Corn, Cheesy Quesadillas, Mexican Spiced Chicken;

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Cooking Together Mexican Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home.

You Cooked:

  1. Starter: Elote Corn, Cheesy Beef, Quesadilla;
  2. Main: Mexican Spiced Chicken Taco with Jalapeno, Pomegranate & Lime Slaw;
  3. Dessert: Click here for a link to the Food Sorcery favourites

Elote Corn – Starter

Ingredients – Serves 2:

  • 1 corn on the cob, in half!  It’s easier to snap than cut
  • 2tsp of cream cheese
  • ½ teaspoon chilli flakes
  • Garnish of fresh chopped coriander
  • Tablespoon grated parmesan
  • Lime wedges

Method:

  1. Heat your frying pan to high heat and then using tongs, turn occasionally until cooked through. 
  2. Let cool down slightly and spread the cream cheese all over the corn, roll in parmesan and garnish with coriander, chilli flakes and finish with a little bit of lime juice

Cheesy Beef Quesadilla – Starter

This dish works well with puy lentils or veggie mince

Ingredients- serves 2 as a starter, or double up for a main

  • 100g of minced beef or puy lentils, or veggie mince
  • salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/2 small red onion, diced
  • 1 tbsp. Taco Seasoning
  • 1 tbsp. tomato paste
  • 1/4 can black beans, rinsed and drained
  • 1/2 avocado, pitted and diced
  • Chopped fresh coriander
  • Veg oil
  • 1 large flour tortilla
  • A large handful of grated Cheddar
  • Lime Wedges
  • Sour cream, for serving

Method:

  1. Place a frying pan over medium-high heat, add a glug of veg oil, then sauté garlic and onion until softened, 3 to 4 minutes. Add the mince and cook it until caramelised and browned, breaking up the mince with a wooden spoon as needed. Season with salt and pepper, then add the taco seasoning, tomato paste, 1 tablespoon of water, and black beans. Cook on medium-low heat for 5 minutes. Turn off the heat and mix in the avocado and coriander.
  2. Warm a large non-stick pan over medium heat with 1 teaspoon oil. Place a flour tortilla in the pan and sprinkle half with cheese, mince mixture and more cheese. Fold tortilla over and fry lightly on both sides until cheese is melted. Repeat with remaining tortillas. 
  3. Cut quesadillas into 6 pizza slice style and serve with lime wedges and sour cream.

Taco Seasoning – To add you your quesadilla dough

Ingredients: Makes plenty to use again

  • 1 1/2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 tsp. Black pepper
  • 1/2 tsp. dried oregano

Method:

  1. In a small bowl, mix all ingredients together. Store in an airtight contain.

Quesadilla Dough (optional) – Starter

Ingredients:

  • 180g plain or 00 flour – plus extra for dusting
  • 20ml oil veg or olive
  • 80ml water
  • 1/2 tsp of baking powder
  • 1/2 tsp taco spice
  • pinch salt

Method

  1. Add all ingredients to the mixing bowl, stir all together once all combined, 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.
  2. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook. 

To Cook Quesadilla – split dough into 4 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin. Take a ball of dough, flatten into a rough circle with your hand then roll until thin, keep turning and flipping over, cook until you see the quesadilla blister and char.  Once both sides cooked, keep wrapped in tea towel until ready to serve.

Mexican Spiced Chicken – Main

For a pescatarian option sub in the chicken thighs with a firm white fish such as Hake or monkfish. For a veggie/vegan option choose cauliflower or tofu, or a combination of both.

Ingredients- serves 2:

  • 300g chicken thighs (it’s roughly 3) or two 125g white fish fillets or 1/4 cauliflower
  • ½ teaspoon cumin powder
  • 1 teaspoon of paprika
  • ½ teaspoon coriander powder
  • 1 clove of garlic, minced
  • Teaspoon oil
  • Salt and pepper to taste

Method

  1. Preheat oven to 190C.
  2. Mix your spices, oil and garlic and coat the chicken thighs.
  3. If time permits, marinade in the fridge, ideally for a couple of hours or overnight.
  4. Pop into the centre of the oven and it’s ready after about 20 minutes – it will look slightly browned and will be soft to the touch. Shred with 2 forks and set aside.

Guacamole – Main (optional)

Ingredients – Serves 2:

  • 1/2 large ripe tomato
  • 2 avocados, very ripe but not bruised
  • juice 1/2 large lime
  • handful of coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 1/2 small red onion, finely chopped
  • 1/2 chilli, red or green, deseeded and finely chopped

Method:

  1. Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
  2. Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
  3. Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
  4. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Jalapeno, Pomegranate & Lime Slaw – Main

Ingredients- serves 2-4

  • Lime zest and juice
  • 1 tsp of caster sugar
  • 1 tbsp of olive oil
  • 1x handful of chopped coriander
  • ¼ red cabbage, shredded
  • ¼ white cabbage, shredded
  • 1 plum tomato, diced
  • 1/4 cucumber, deseeded and diced
  • 1 tbsp of pomegranate seeds
  • 1/2 carrot, grated
  • 1/2 red onion, finely sliced
  • 1 Tbsp pickled Jalapeno Chilli sliced, small
  • 1tbsp of mayo (optional)

Method

  1. In a bowl, combine sugar, lime zest and juice. Whisk until well combined and sugar has melted.
  2. Start stirring in the oil, gradually, still whisking.
  3. Add white and red cabbage, pinch of salt and pepper and roughly rub the marinade in, work with your hands until softened.
  4. Add the rest of the ingredients and correct the seasoning.
  5. We could use a tbsp. of mayonnaise or yoghurt for a creamy version of the slaw.

Sweet Potato Wedges – additional recipe to try

Ingredients

  • Allow 1 medium sweet potato per couple
  • 2tbsp olive oil
  • 1 tsp Cajun spice

Method:

  1. Preheat your oven to 180C.
  2. These will cook in the same time as your chicken, just tweak the size 
  3. Cut potato into wedges, transfer into a bowl and coat with oil and Cajun spice.
  4. Place on a tray lined with greaseproof paper, skin side down.
  5. Cook for 20-25 minutes, depending on the size of the wedges.
Dessert Recipes

We hope you enjoyed the class!

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