 Mexican Recipes
We hope you enjoyed your class and are ready to recreate the meals at home. If you have any questions for chef get in touch.
You Cooked:
- Main & Sides: Mexican Spiced Chicken Tacos with Guacamole & Salsa
- Dessert: Dessert Nachos
Mexican Flour Taco Dough
Serves: Tacos
Ingredients
- 185 g Plain flour
- 1.5 tbsp Vegetable oil
- 80 ml Water
- 1/2 tsp Taco spice mix
Method
- 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.
Spiced Chicken for Tacos
For a vegan/vegetarian option drizzle oil on a cauliflower broken into florets and then rub the taco seasoning over and roast for the same amount of time.
Serves: People
Ingredients
- 330 g Chicken thighs skinless and boneless boneless and skinless
- 2 tbsp Taco spice mix
- 2 tbsp Vegetable oil for cooking
- 2 clove Garlic crushed and chopped
- 1/2 Red pepper sliced
- 1 Red onion sliced
- 1 tbsp Fresh parsley or coriander or chives
- 1/4 Lime wedge to serve
Method
- Preheat oven to 190C.
- Mix your spices, 1tbsp of oil and garlic and coat the chicken thighs.
- If time permits, marinade in the fridge, ideally for a couple of hours or overnight.
- Pop it into the centre of the oven, and it’s ready after about 25 minutes – it will look slightly browned and will be soft to the touch. Shred with two forks and set aside.
- Heat a frying pan with the rest of the oil and saute the onion, garlic and red pepper before adding the chicken
- Cook until the red pepper has softened and the chicken browned
- Serve with a wedge of lime, tacos and salsa
Guacamole
Serves: people
Ingredients
- ½ Avocado
- ½ Tomato diced
- ½ Red onion diced
- ½ Red chilli finely diced
- ½ Lime juice
- 5 g Fresh Coriander 1 tbsp, chopped
- Sea salt to taste
- Cracked black pepper to taste
Method
- Place the avocado, plum tomato, red onion and red chilli into a bowl.
- Add the fresh coriander and lime juice.
- Mash together lightly with a fork until combined but still textured.
- Season to taste with sea salt and cracked black pepper.
Mexican Salsa
A fresh, vibrant Mexican green salsa
Serves: People
Ingredients
- 150 g Cherry Tomatoes or tomatillos if possible
- 1/2 Onion roughly chopped
- 5 g Fresh Coriander 1 tbsp, chopped
- 1 clove Garlic cut in half
- 1 Green chillies or Serrano or Jalapeño
- 1 Little gem lettuce
- 1/2 Avocado for a creamy texture
- 80 ml Water only if necessary
- Sea salt a pinch to taste
Method
- Either pile everything into a blender and pulse so you retain a texture or omit the water and chop until you have everything fine-diced. Either way is great
Dessert Nachos
Serves: People
Ingredients
Ingredients
For the Cinnamon Tortilla Chips
- 2 Flour tortillas use your taco dough
- 1 tbsp Unsalted butter melted
- 2 tsp Caster sugar
- ¼ tsp Cinnamon powder
For the Toppings
- 100 g Dark chocolate
- ½ tsp Chilli flakes optional
- 100 g Double cream whipped
- 50 g Blueberries
- 50 g Strawberries halved
- 1 Banana sliced
Method
Method
For the Cinnamon Tortilla Chips
- Preheat the oven to 180°C.
- If using homemade taco dough, roll it into two thin tortilla shapes.
- Mix the Sugar and Cinnamon powder together in a small bowl.
- Brush one side of each tortilla with the melted Butter.
- Sprinkle evenly with the cinnamon sugar.
- Cut each tortilla into triangles and arrange on a lined baking tray.
- Bake for 8 minutes, or until crisp and lightly golden.
For the Toppings
- Slice the Banana and prepare the Mixed berries.
- Whip the Double cream until soft peaks form.
- Melt the Dark chocolate. Stir in the optional Chilli flakes for a Mexican-inspired twist.
To Serve
- Arrange the warm cinnamon tortilla chips on a serving platter.
- Scatter over the Mixed berries and Banana slices.
- Drizzle with the melted chocolate.
- Top with the whipped Double cream.
- Serve immediately.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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