 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
Taco Dough
Make double to use for both tacos and your dessert nachos.
Ingredients:
- – 185g of self-raising flour – plus extra for dusting
- – 25g of olive oil
- – 80ml of water
- – salt and pepper to taste
- Method:
- Add all the ingredients to a mixing bowl and mix well. Once it all combines, take the dough with your hand until it becomes springy. If your dough is too sticky, add a little more flour..if too crumbly, add a little more water.
- Set aside to restÂ
- Tacos – split dough into 8 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 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 cooked, keep wrapped in tea towel – this softens the taco. Cook all your tacos and then you are ready to serve.
Mexican Spiced Chicken
Ingredients- serves 2:
- – 4 chicken thighs
- – ½ teaspoon cumin powder
- – ½ teaspoon of paprika
- – ½ teaspoon coriander powder
- – 1 clove of garlic, minced
- – Teaspoon oil
- – Salt and pepper to taste
Method:
- Pre-heat oven to 180C.
- Mix your spices, oil and garlic and coat the chicken thighs.
- Marinade in the fridge, ideally overnight.
- 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
Ingredients: Serves 4
- 2 ripe avocados
- 1 plum tomato, diced
- 1 lime, zest and juice
- 1tbsp of coriander, chopped
- 1 small red onion, chopped
- 2 small chillies, chopped
Method
- Halve and stone avocados, place in a bowl, smash it up roughly with a fork.
- Add all the rest of the ingredients, season well and serve straight away.
Mexican Salsa
Ingredients: Serves 4
- 2 plum tomatoes, diced
- 2 spring onions, sliced
- 1 clove of garlic, pressed
- 1 red onion, diced
- 1 lime, juice and zest
- 2tbsp coriander, chopped
- 2tbsp mint, chopped
- 2tbsp parsley, chopped
- Seasoning
Method
- Mix all the ingredients together and enjoy!
Dessert Nachos
Ingredients: Serves 2
- 2 flour tortillas – use your taco dough
- 1 Tbsp unsalted butter melted
- 2 tsp sugar
- 1/4 tsp  cinnamon
- Handful of your favourite berries, strawberries, blueberries, raspberries, cherries2 large strawberries sliced
- Banana slices
- 100g Double cream to whip
- 100g melted milk chocolate – for a Mexican twist add a pinch of cinnamon and chilli powder to your taste.Â
Method
- Preheat oven to 180*c . Mix together sugar and cinnamon.
- Roll out your taco dough into a tortilla shape. Melt the butter and use a pastry brush to coat one side.
- Sprinkle the cinnamon sugar over each tortilla then cut into triangles.
- Place tortilla triangles onto a lined baking sheet and bake for 8 minutes.
- Slice fruit, whip the cream.
- Melt the chocolate. For a Mexican twist add a pinch of cinnamon and chilli powder.
- Arrange tortilla chips on a platter. Top with sliced fruit. Drizzle with chocolate and top with fresh whipped cream. Serve immediately.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
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