You are currently viewing Cooking Together Mexican Recipes – Elotle Corn, Cheesy Quesadillas, Mexican Spiced Chicken; Sweet Potato Wedges;

Cooking Together Mexican Recipes – Elotle Corn, Cheesy Quesadillas, Mexican Spiced Chicken; Sweet Potato Wedges;

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.

You Cooked:

  1. Starter: Elote Corn, Cheesy Beef, Quesadilla;
  2. Main: Mexican Spiced Chicken Taco with Jalapeno, Pomegranate & Lime Slaw;
  3. Dessert: Click here for a link to the Food Sorcery favourites

Elote Corn – Starter

Ingredients – Serves 2:

  • – 1 corn on the cob, in half!  It’s easier to snap than cut
  • – 2tsp of cream cheese
  • – ½ teaspoon chilli flakes
  • – Garnish of fresh chopped coriander
  • – Tablespoon grated parmesan
  • – Lime wedges


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

Cheesy Beef Quesadilla – Starter

For a veggie/vegan option this dish works well with lentils or veggie mince

Ingredients- serves 2 as a starter, or double up for a main

  • – 150g of minced beef (you can use any mince)
  • – salt
  • – Freshly ground black pepper
  • – 2 cloves garlic, minced
  • – 1/2 small red onion, diced
  • – 1 tbsp. Taco Seasoning
  • – 2 tbsp. tomato paste
  • – 1/2 can black beans, rinsed and drained
  • – 1/2 avocado, pitted and diced
  • – Chopped fresh coriander
  • – Veg oil
  • – 2 large flour tortillas
  • – Large handful grated Cheddar
  • – Lime Wedges
  • – Sour cream, for serving


  1. Place a frying pan over medium-high heat add a glug of veg oil, then sauté garlic and onion until softened, 3 to 4 minutes. Add the mince, and cook it until caramelised and browned, keep breaking up the mince with a wooden spoon. Season with salt and pepper and add the taco seasoning, tomato paste, 1 tbsp water and black beans; cook on medium-low for 5 minutes. Turn off heat and mix in avocado and coriander.
  2. Warm a large non-stick pan over medium heat with 1 teaspoon oil. Place a flour tortilla in the pan and sprinkle half with cheese, mince mixture and more cheese. Fold tortilla over and fry lightly on both sides until cheese is melted. Repeat with remaining tortillas. 
  3. Cut quesadillas into 6 pizza slice style and serve with lime wedges and sour cream.

Taco Seasoning – Starter


  • – 1 1/2 tsp. smoked paprika
  • – 1 tsp. garlic powder
  • – 1 tsp. onion powder
  • – 1 tsp. salt
  • – 1 tsp. Black pepper
  • – 1/2 tsp. dried oregano


  1. In a small bowl, mix all ingredients together. Store in an airtight contain.

Quesadilla & Taco Dough 


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


  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. 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.

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.

Burrito & Quesadilla – split dough into 2, roll out to desired size and cook as above.  Cover and set aside.

Mexican Spiced Chicken – Main

For a pescatarian option sub in the chicken thighs with a firm white fish such as Hake or monkfish. For a veggie/vegan option choose cauliflower or tofu, or a combination of both.

Ingredients- serves 2:

  • – 330g chicken thighs (it’s roughly 3)
  • – 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. If time permits, marinade in the fridge, ideally for a couple of hours or 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.

Sweet Potato Wedges – additional recipe to try


  • Allow 1 medium sweet potato per couple
  • 2tbsp olive oil
  • 1 tsp Cajun spice


  1. Preheat your oven to 180C.
  2. These will cook in the same time as your chicken, just tweak the size 
  3. Cut potato into wedges, transfer into a bowl and coat with oil and Cajun spice.
  4. Place on a tray lined with greaseproof paper, skin side down.
  5. Cook for 20-25 minutes, depending on the size of the wedges.


Ingredients – Serves 4:

  • 1/2 large ripe tomato
  • 2 avocados, very ripe but not bruised
  • juice 1/2 large lime
  • handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 1/2 small red onion, finely chopped
  • 1/2 chilli, red or green, deseeded and finely chopped
  • tortilla chips, to serve


  1. Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
  2. Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
  3. Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
  4. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Jalapeno, Pomegranate & Lime Slaw – Main

Ingredients- serves 2-4

  • – 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
  • – 1/2 red onion, finely sliced
  • – 1 Tbsp pickled Jalapeno Chilli sliced, small
  • – 1tbsp of mayo (optional)


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

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