Mexican Christmas Cooking Together Recipes

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Cooking Together Mexican Christmas Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the dishes again.

We Cooked:

  • Starter – Tetelas with Ensalada de Noche Buena(Christmas Eve salad)

  • Main – Mexican Christmas Turkey Tacos de pavo with Cranberry Jalepeno salsa. Veggie/Vegan alternative pulled Jackfruit.

  • Dessert: Click here for a link to the Food Sorcery favourites

Tetelas, Masa Pockets – Starter

Ingredients: Serves 2

  • 1 tablespoon vegetable oil
  • 1tbsp of olive oil
  • 1 small king oyster mushrooms, diced and 1/2 can black beans, undrained
  • 1 shallot, diced
  • 1 clove of garlic, crushed and chopped
  • 1tsp of cumin
  • ¼ tsp of cayenne
  • A handful of grated cheese (we prefer mozzarella)
  • 1tbsp of fresh oregano

For the Masa Dough

  • 3 cups masa harina
  • 2 teaspoon salt
  • 2 ½ cups warm water

Garnish, Optional

  • Coriander, Sour Cream or Crème Fraiche

Method: 

  1. Add 1 tablespoon of oil to a pan, medium heat, fry the onion and garlic before adding diced mushrooms/black beans, bring to a simmer, and season with salt to taste.
  2. Add cumin, cayenne and oregano, cook for 1 more minute and take of the heat.
  3. Mix through your grated cheese and set aside.
  4. In a large bowl, combine the masa harina and salt. Stir in the water until a dough forms. Using your hands, knead the dough until it fully comes together, and all the water is absorbed, about 3 minutes.
  5. Divide the dough into about 15 equal small portions, then roll each into a ball. Cover them with a damp to keep the dough moist.
  6. Lay a piece of parchment paper on an open tortilla press and place 1 dough ball on the bottom half. Fold the other side of the parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out.
  7. Open the tortilla press and carefully place 1 ½ tablespoons of mushroom & black bean mix and 1 ½ tablespoons of shredded cheese to the centre of the masa, spreading evenly.
  8. Fold over the bottom side of the masa, then the top right corner and the top left corner to form a triangle. Gently press down each time you fold to seal the beans and cheese inside the dough.
  9. Place the tetela in the hot pan and cook for about 3 minutes on each side. Transfer it to a plate and cover it with a kitchen towel to keep it soft. Repeat this process until all the tetelas are cooked.
  10. Serve with Ensalada de Noche Buena, Mexican Crema, coriander

Ensalada de Noche Buena (Christmas Eve salad) – Starter

Ingredients – Serves 2

For the salad:

  • 1 medium beetroots
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 orange peeled and diced
  • 1 parsnip peeled or julienne
  • 1 green apple such as granny smith cored and diced
  • 2 tbsps. chopped coriander
  • Seeds from 1 pomegranate
  • 4 torn Romaine lettuce leaves

For the dressing:

  • 2 tbsp. mayonnaise
  • 2 tbsp. sour cream or Greek-style yogurt
  • 1 tsp. lime juice
  • 1 tsp orange juice
  • 1 chopped chipotle chilli or 1/2 tsp chipotle paste
  • Salt and black pepper to taste

Method

  1. Preheat the oven to 190 *C. Clean the beetroots and remove any leafy stems. Place the beetroots on a sheet of foil and toss with the olive oil. Sprinkle with salt and then wrap the beets in the foil. Place foil-wrapped beets on a baking sheet and bake for 40 minutes or until you can easily stick a fork in. Once cool, rub the beets with a paper towel to remove the skin. Slice the beets into half-moon shapes and place the sliced beetroots into a large bowl.
  2. Add the diced oranges, jicama/parsnips, apples, coriander, pomegranate seeds and Romaine lettuce. Toss until well combined.
  3. To make the dressing, whisk together the mayonnaise, sour cream, lime juice, orange juice and chipotle. Taste and add salt and black pepper. Pour the dressing over the salad and toss to coat.

Mexican Christmas Turkey Tacos de Pavo – Main

For a Veggie/Vegan alternative use pulled Jackfruit

Ingredients: Serves 2

  • 170g Cooked Turkey Meat
  • 1 tblsp. oil
  • 100ml Chicken Stock
  • 1 Large red onion, finely diced
  • 1 Garlic clove, minced
  • 1 Large tomato, finely diced
  • ¼ tsp Smoked Paprika
  • ¼ tsp Ground Ancho Chilli
  • ¼ tsp Ground Cumin
  • ¼ tsp Ground Coriander
  • Salt and Pepper to taste

Garnish

  • Sour cream, chipotle Mayo, Avocado
  •  Coriander bunch, finely chopped
  • Juice of ½ Lime

Method:

  1. Place a large pan over a medium heat with a splash of oil and add in the remaining half of the onion. Sweat the onion for 3 minutes until starting to colour and then add in the minced garlic and cook for a further 2 minutes, stirring frequently to prevent the onions from burning. Add the spices and fry off for 2 minutes before adding in the turkey meat. Mix together and then add in the chicken stock. Turn the heat up to high and cook until 90% of the liquid has been reduced. Season to taste and then remove the pan from the heat and prepare to assemble your tacos.
  2. To make one taco, place a sixth of the turkey meat onto a warmed tortilla, followed by a spoonful of the Cranberry salsa and lastly crumble a few pieces of stilton on top with some coriander. Repeat for each taco and serve immediately.

Cranberry Poblano Salsa – Main

Ingredients: Serves 2

  • 1 red bell pepper
  • 1 fresh Jalepeno chili
  • 1 tbsp sugar, plus more if needed
  • 1/2 and orange squeezed
  • 1 tbsp cup water
  • Handful fresh cranberries
  • orange zest to taste
  • 1/4 cup chopped fresh coriander
  • Pinch cayenne pepper
  • Salt

Method:

  1. Roast the bell pepper and Jalepeno chili in the oven for about 20 mins until charred, once cooled a little peel off the skin and remove the stems and seeds then dice.
  2. Meanwhile, place the sugar, orange juice, water, and cranberries into a large saucepan and toss until the sugar is evenly distributed over the cranberries. While occasionally stirring, cook the cranberries over medium-low heat until softened, about 5 minutes. Remove from the heat. Taste and if the cranberries are way too tart for your liking, stir in more sugar, a tablespoon at a time.
  3. Once the peppers are ready, stir them into the cranberry salsa along with the orange peel, pecans, coriander, cayenne, and salt. Taste and adjust seasonings. Can serve either warm or chilled. This can be made ahead and will keep 4 days in the refrigerator.