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Cooking Together Mexican – Elote Corn; Tacos; Chocolate Brownies;

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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. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Elote Corn;

Main: Chicken Tacos, with Slaw & Guacamole; 

Dessert: Chocolate Brownies;

Elote Corn

Ingredients – Serves 2:

  • – 2 corn on the cob
  • – 2tsp of cream cheese
  • – ½ teaspoon chilli flakes
  • – Sprinkle of coriander
  • – Tablespoon grated parmesan
  • – 1/2 lime, cut into 4 wedges

Method:

  1. Heat your frying pan to high heat and then using tongs, turn occasionally until cooked through. 
  2.  
  3. 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.

Mexican Chicken

Ingredients – Serves 2:

  • – 4 chicken thighs, boneless and skinless
  • – 2 cloves of garlic, minced
  • – 1x red onion, peeled and sliced
  • – 1x red pepper, de-seeded and sliced
  • – 2tbsp of pickled jalapenos
  • – 1tsp of ground coriander
  • – 1tsp of ground cumin
  • – 1tsp of paprika
  • – ½ tsp of annato seeds
  • – 1 lime, zested and juiced
  • – 1/2 tin of chopped tomatoes
  • – Handful of cherry tomatoes
  • – Salt and pepper
  • – Splash of olive oil for cooking and marinade
  • – Handful of chopped coriander for garnish

Method:

  1. Pre-heat the oven to 185C.
  2.  
  3. Mix all the spices together. Split them ¾ and 1/4.
  4.  
  5. Place the chicken in a mixing bowl, add a splash of oil, 1 clove of minced garlic, ¼ of the spice mix and season well with salt and pepper. Marinade ideally overnight.
  6.  
  7. Place a non-stick pan (metal handle) on high heat, add splash of oil and fry the chicken on both sides until golden brown. We don’t need it cooked thoroughly at this point (we will be finishing it in the oven later). Lay the chicken on the side.
  8.  
  9. Re-using the same pan, add another splash of oil and sauté the onion until caramelised.
  10.  
  11. Add garlic and cook for a further minute.
  12.  
  13. Add all the spices and make fragrant, followed by red peppers. Sauté for 2 minutes, add all the tomatoes and jalapeños.
  14.  
  15. Place the chicken on top of the sauce, bake in the oven for 15 minutes or until the chicken is cooked.
  16.  
  17. Serve with tacos and soured cream, garnished with chopped coriander.

Taco Dough

Ingredients – Serves 2:

  • – 300g plain or 00 flour – plus extra for dusting
  • – Teaspoon of olive oil
  • – 200ml water
  • – 0.5tsp of baking powder

Method:

  1. Add the flour, baking powder, olive oil & 200ml 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.  
  3. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.  Then split into 3 – you will make your tacos, burritos and quesadilla later.
  4.  
  5. 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.

Jalapeno, Pomegranate & Lime Slaw

Ingredients – Serves 2:

  • – 1x lime zest and juice
  • – 1tsp of caster sugar
  • – 3tbsp of olive oil
  • – 1x handful of chopped coriander
  • – ¼ red cabbage, shredded
  • – ¼ white cabbage, shredded
  • – 1 plum tomato, diced
  • – ½ cucumber, deseeded and diced
  • – Handful pomegranate seeds
  • – 1 carrot, grated
  • – 1x shallot, sliced
  • – 1 green chilli, sliced
  • – 1tbsp of mayo (optional)

Method:

  1. In a bowl, combine sugar, lime zest and juice. Whisk until well combined and sugar has melted.
  2.  
  3. Start stirring in the oil, gradually, still whisking.
  4.  
  5. Add white and red cabbage, pinch of salt and pepper and roughly rub the marinade in, work with your hands until softened.
  6.  
  7. Add the rest of the ingredients and correct the seasoning.
  8.  
  9. We could use a tbsp. of mayonnaise or yoghurt for a creamy version of the slaw.

Guacamole

Ingredients – Serves 4:

  • – 2 ripe avocados
  • – 1 buffalo tomato, diced
  • – 1 lime, zest and juice
  • – 1tbsp of coriander, chopped
  • – 1 red onion, chopped
  • – 2 small chillies, chopped

Method:

  1. 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.

Food Sorcery Chocolate Brownies

Ingredients – Makes: 24 brownies

  • – ¾ cup (180g) unsalted butter
  • – 8oz (250g) dark chocolate, coarsely chopped
  • – 4 large eggs
  • – 1 ¼ cups (250g) granulated sugar
  • – ½ cup (100g) light brown sugar
  • – ¼ tsp salt
  • – 1 ½ tsp vanilla essence
  • – 1 cup (150g) plain flour
  • – 8 oz (250g) milk chocolate, coarsely chopped.

Method

  1. Preheat the oven to 350F (180C gas 4 )
  2.  
  3. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  4.  
  5. Line with foil leaving pieces to foil overhanging the sides.
  6.  
  7. Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
  8.  
  9. Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
  10.  
  11. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  12.  
  13. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  14.  
  15. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  16.  
  17. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.

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