Mexican Street Food Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Elote Corn
Serves: people
Ingredients
- 1 Corn on the cob cut in half
- 15 g Cream cheese 2 tbsp
- ½ tsp Chilli flakes
- 5 g Fresh Coriander 1 tbsp, chopped
- 5 g Parmesan 1 tbsp, grated
- ½ Lime cut into wedges
Method
- Cook the corn in a pan of boiling, salted water for 8 minutes. Remove from the pan and allow to steam dry.
- Heat a frying pan over a medium high heat.
- Add the corn and cook, turning occasionally with tongs, until lightly charred.
- Leave to cool slightly, then spread the cream cheese over the corn.
- Roll the corn in parmesan, then garnish with fresh coriander and chilli flakes.
- Finish with a squeeze of lime juice before serving.
Cheesy Beef Quesadilla
Serves: people
Ingredients
- 100 g Beef mince
- 2 clove Garlic minced
- 1 Onion diced
- 1 tbsp Taco seasoning
- 30 g Tomato puree 2 tbsp
- 1 tbsp Black beans drained and rinsed
- ½ Avocado diced
- 3 g Fresh Coriander 1/2 tbsp, chopped
- 1 tbsp Vegetable oil
- 2 Tortilla wraps medium
- 40 g Mild grated cheddar
- 1 Lime cut into wedges
- 30 g Sour cream 2 tbsp
- 1 tbsp Water
- Sea salt to taste
- Cracked black pepper to taste
For the taco seasoning
- 1½ tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Sea salt
- 1 tsp Cracked black pepper
- ½ tsp Dried oregano
Method
- Combine the ingredients for the taco spice mix.
- Heat a pan over a medium-high heat with half the vegetable oil.
- Add the onion and garlic, then cook for 3–4 minutes until softened.
- Add the beef mince, breaking it up with a spoon, and cook until browned. Season with sea salt and cracked black pepper.
- Stir in the taco seasoning, tomato puree, water and black beans. Reduce the heat slightly and cook for 5 minutes.
- Remove from the heat and fold through the avocado and fresh coriander.
- Heat a second pan over a medium heat with the remaining vegetable oil.
- Place the tortilla into the pan. Sprinkle cheese over one half, spoon over the beef mixture, then top with the remaining cheese.
- Fold the tortilla over and cook on both sides until golden and the cheese has melted.
- Cut into wedges and serve with lime wedges and sour cream.
Mexican Flour Taco Dough
Serves: Tacos
Ingredients
- 185 g Plain flour
- 1.5 tbsp Vegetable oil
- 80 ml Water
- 1/2 tsp Taco spice mix
Method
- Add the flour, oil and water to the mixing bowl, stir all together using a spoon. Once you have a dough, take out of the bowl and knead on a clean surface until it becomes springy. If your dough is too sticky, add a little more flour. If it's too crumbly, add a little more water.
- Set aside – it doesn’t need to rest for long, but you can wait until you need to cook.
- Split dough into balls, heat a frying pan to a high heat, while the temperature builds, sprinkle flour on a clean work surface, and some on your rolling pin. Take a ball of dough, flatten it into a 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 are cooked, keep wrapped in a tea towel – this softens the taco. Cook all your tacos, and then you are ready to serve.
Spiced Chicken for Tacos
For a vegan/vegetarian option drizzle oil on a cauliflower broken into florets and then rub the taco seasoning over and roast for the same amount of time.
Serves: People
Ingredients
- 330 g Chicken thighs skinless and boneless boneless and skinless
- 2 tbsp Taco spice mix
- 2 tbsp Vegetable oil for cooking
- 2 clove Garlic crushed and chopped
- 1/2 Red pepper sliced
- 1 Red onion sliced
- 1 tbsp Fresh parsley or coriander or chives
- 1/4 Lime wedge to serve
Method
- Preheat oven to 190C.
- Mix your spices, 1tbsp of oil and garlic and coat the chicken thighs.
- If time permits, marinade in the fridge, ideally for a couple of hours or overnight.
- Pop it into the centre of the oven, and it’s ready after about 25 minutes – it will look slightly browned and will be soft to the touch. Shred with two forks and set aside.
- Heat a frying pan with the rest of the oil and saute the onion, garlic and red pepper before adding the chicken
- Cook until the red pepper has softened and the chicken browned
- Serve with a wedge of lime, tacos and salsa
Guacamole
Serves: people
Ingredients
- ½ Avocado
- ½ Tomato diced
- ½ Red onion diced
- ½ Red chilli finely diced
- ½ Lime juice
- 5 g Fresh Coriander 1 tbsp, chopped
- Sea salt to taste
- Cracked black pepper to taste
Method
- Place the avocado, plum tomato, red onion and red chilli into a bowl.
- Add the fresh coriander and lime juice.
- Mash together lightly with a fork until combined but still textured.
- Season to taste with sea salt and cracked black pepper.
Jalapeno, Pomegranate & Lime Slaw
Ingredients
- ½ Lime zest and juice
- 10 g Fresh coriander 1 1/2 tbsp, chopped
- ⅛ Red cabbage shredded
- ⅛ White cabbage shredded
- ½ Tomato diced
- ¼ Cucumber deseeded and diced
- 1 tbsp Pomegranate seeds
- ½ Carrot grated
- ½ Red onion finely sliced
- 1 tsp Pickled jalapenos chopped
- 2 tbsp Mayonnaise
- Sea salt to taste
- Cracked black pepper to taste
Method
- Add the slicied red cabbage, white cabbage and red onion to a mixing bowl.
- Add the plum tomato, cucumber, pomegranate seeds, carrot, jalapenos and fresh coriander.
- Toss everything together and squeeze over the lime juice.
- Stir through the mayonnaise and season taste.
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