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Big & Little Cooks – Mexican Recipes

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We hope you enjoyed your Big & Little Cooks session with Dan, we love this menu!  If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

Main & Side: Cauliflower Taco’s with Black bean

Dessert: Posh Caramelised Banana Split

Fresh Coconut Taco Dough

Makes about 16 small tacos – we will make about 8 during the class, you can save the remaining dough in a bowl covered in cling film or roll the ball of dough in cling.

Ingredients – serves 2

  • . 150g plain or 00 flour – plus extra for dusting
  • . Teaspoon of coconut oil
  • . 100ml water
image of Mexican tacos made during an online cookery class at the cookery school Manchester

Method

  1. 1. Add the flour, coconut oil & 100ml water to the mixing bowl, 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.
  2. 2. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.  Then split into 16 small balls (clearly, you can make larger balls of dough for larger tacos)
  3. 3. 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.

Toppings – you can top your tacos with anything you like, we will make a couple of toppings, avoiding the traditional gooey cheese and sour cream!   Here are a few of our favourites, with recipes where required.  Layer your preferred combination as you like – it’s easy to get carried away and overload, but that’s half the fun!

  • Shredded lettuce, cucumber, tomato, jalapeno chilli,
  • crumbled feta, fresh coriander, paprika to sprinkle
  • Spiced Cauliflower (recipe below)
  • Mexican Black Beans  (recipe below)

Spiced Cauliflower (or Chicken)

Cauliflower is an underused ingredient and often served as a soggy boiled/ steamed vegetable.  Roasting cauliflower is great, spice accordingly to match your style of cuisine.

Ingredients

  • . 4-5 florets of cauliflower
  • . ½ teaspoon cumin powder
  • . ½ teaspoon coriander powder
  • . Teaspoon coconut oil

Method

  1. 1. Pre-heat oven to 180C, roughly chop you cauliflower, not too small
  2. 2. Sprinkle with the spices and oil, mix together with your hands.
  3. 3. Pop into centre of the oven and it’s ready after about 12 minutes – it will look slightly browned and will be soft to touch. Place in serving bowl.

Mexican Black Beans

Ingredients

  • . Tsp cumin powder
  • . Tsp coriander powder
  • . Fresh coriander – small handful, chopped, stalks and leaves
  • . ½ Red onion – finely diced
  • . 1 can of black beans (400g)

Garnish

  • . Fresh Coriander
  • . Crumbled feta
  • . Finely sliced red chilli

Method

  1. 1. Add the cumin and coriander powder plus half your coriander, the diced red onion and the black beans (do not drain the black beans, use all the liquid from the can) into a pan and then using the black bean can, add some water to cover the beans.  Stir and bring to the boil, then leave to simmer.
  2. 2. After 10-15 minutes, check that the beans are soft – you do this by squashing against the side of the pan.  Once they are soft, roughly mash with the fork and then return to the heat to reduce down,  Remove from heat and place into serving bowl.
  3. 3. Garnish with the remaining coriander, feta and some sliced chilli.

Posh Caramelised Banana Split

Ingredients – serves 2

  • 2 bananas
  • 300mls cream
  • 20g sugar
  • Ice cream
  1. Blueberries 30g
  2. Raspberry’s 30g
  3. Strawberries 60g
  4. Dark chocolate shavings or use malteasers or anything you love!

Method

  1. Peel and half bananas length ways
  2. Dust in sugar
  3. Wash and half all berries
  4. Semi whip cream
  5. In a hot pan place sugar dusted bananas flat side down until golden and remove to cool
  6. Arrange bananas on a plate layering with cream and fruit
  7. Ball ice cream and place on the top
  8. Shave chocolate or smash your Malteasers over and dig in.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

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