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Big & Little Cooks – Mexican Theme

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Big & Little Cooks – Mexican Theme Recipes

We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as mid-week dinners for all the family.

You Cooked:

  1. Main & Sides: Mexican Spiced Chicken Tacos with Guacamole & Salsa
  2. Dessert: Melt in the Middle Chocolate Fondant

Taco Dough


  • – 185g of self-raising flour – plus extra for dusting
  • – 25g of olive oil
  • – 80ml of water
  • – salt and pepper to taste


  1. Add all the ingredients to a mixing bowl and mix well. 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.
  3. Set aside to rest 
  4. 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


  1. Pre-heat oven to 180C.
  2. Mix your spices, oil and garlic and coat the chicken thighs.
  3. Marinade in the fridge, ideally 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.


Ingredients for 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


  1. 1. Halve and stone avocados, place in a bowl, smash it up roughly with a fork.
  2. 2. Add all the rest of the ingredients, season well and serve straight away.

Mexican Salsa

Ingredients for 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


  1. 1. Mix all the ingredients together, chill for at least an hour and enjoy!

Melt in the Middle Chocolate Fondant

Ingredients – Makes 2

  • 50g Plain Flour
  • 50g Caster Sugar
  • 50g Butter
  • 50g Dark Chocolate (60-70% cocoa solids)
  • 1 Egg
  • 1 Egg yolk (Optional: for extra gooeyness)


  1. Preheat the oven to 190˚C/170˚C fan/Gas 5
  2. Grease 2 ramekins with butter.
  3. Dust inside of ramekins with cocoa powder
  4. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
  5. Remove from the heat then add the rest of the ingredients and mix together until smooth and well combined.
  6. Pour the chocolate mixture into the ramekins.
  7. Leave to set in fridge for minimum 20minutes but can be overnight.
  8. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
  9. Remove from the oven, and gently loosen the edge.
  10. Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.

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