Category: Mexican Recipes

Mexican recipes

August 13, 2014 Dessert, Mexican Recipes

Mexican Fritters with Cinnamon Orange Syrup. Soft, Airy and Delicious Cinnamon Fritter Recipe.

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Mexican Fritters with Cinnamon Orange Syrup. Soft, Airy and Delicious Cinnamon Fritter Recipe.
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Mexican Fritters with Cinnamon Orange Syrup. The texture and taste of these light and airy fritters is second to none. The cinnamon orange syrup rounds it all off perfectly. Nothing finishes off a feast quite as well as a plate of these fritters with citrus syrup.
Ingredients
For the Batter
  • 1 Cup Water
  • 70g Butter
  • 1 Cup self-raising flour, sifted
  • 4 Eggs, lightly beaten
  • Oil to deep fry
For the Syrup
  • ½ Cup brown sugar
  • 1 Cup water
  • 30ml Orange juice
  • 1 Tsp Ground cinnamon
Instructions
  1. Combine the butter and the water in a pan over low heat. Stir these together until the butter has melted. Don't let the mixture boil during this step.
  2. Remove the pan from the heat, add the flour and using a wooden paddle beat this until smooth.
  3. Return this to the heat and stir the mixture as it cooks and thickens and comes away from the base and sides of the pan.
  4. Remove the pan from the heat, allow to cool for a minute, then transfer the batter to a glass mixing bowl.
  5. Add the beaten eggs bit by bit, beating thoroughly after each addition. The mixture will be a thick glossy batter.
  6. Pour oil into a wok or pan to depth of 1 inch or 25mm and heat this to 180c or 350f.
  7. Drop heaped tablespoons of the batter into the oil and fry the for 2-3 minutes per side until crispy and golden. Remove these from the oil using a slotted spoon and drain them on paper towel. Repeat this process until all of the fritters are cooked.
  8. To make the syrup, combine the water, orange juice, brown sugar, orange zest and cinnamon in a small saucepan. Stir until the sugar has dissolved, then bring the mixture to a boil.
  9. Reduce the heat and simmer until the liquid has reduced to ¾ of its volume and the syrup coats the back of a spoon.
  10. Remove the syrup from the heat. Transfer the fritters to platters, drizzle each platter with the cinnamon syrup and serve immediately.

 

August 11, 2014 Accompaniments, Mexican Recipes, Snack Food, Starters, Vegetable

Deep-Fried Jalapeño Chilli Poppers – Chillies Rellenos. Stuffed Jalapeños Deep Fried in Batter.

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Deep-Fried Jalapeño Chilli Poppers - Chillies Rellenos. Stuffed Jalapeños Deep Fried in Batter.
Author: 
Recipe type: Starter / Entre / Snack / Cocktail / Accompaniment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Deep-fried Jalapeño Chilli Poppers stuffed with cheese make a perfect cocktail snack, entre or accompaniment to a main meal. The chillies can be stuffed with anything from spiced pork to cream cheese. I have used processed cheese spread. You can use pickled jalapenos or fresh.
Ingredients
For the Batter (makes enough for 24 chilli poppers)
  • 150g All purpose flour
  • 75ml Tapioca flour
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 24 Pickled or fresh jalapeno peppers
  • 240ml Processed cheese spread
Instructions
  1. Add the flour, tapioca flour and baking powder to a large mixing bowl. Add the water and whisk this until smooth. Put this aside for 30 minutes to rest.
  2. While the batter rests, slice one side of each chilli open along the length and scrape the seeds out.
  3. Measure out the filling, in this case processed cheese spread. If it is a bit stiff, warm it in your microwave to soften it.
  4. Load the filling into your piping bag, or icing gun and inject about 2 teaspoons of the cheese into each chilli. Use your finger to wipe away any excess.
  5. To finish off the batter, pour in the oil and salt and whisk these in thoroughly until well combined.
  6. Fill your wok or pan with oil to a depth of 1 inch or 25mm and heat this to 190c or 375f.
  7. Dip the cillis in the batter to coat, then carefully drop them into the oil in batches of 6. Fry these for 3 minutes per side then remove and drain on paper towel. Repeat until all of the chillis are fried.
  8. Transfer to platters and serve immediately.

 

June 14, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Prawns Veracruz

Prawns Veracruz. Prawns with coriander, lime and sour cream. Mexican prawns Veracruz.


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Prawns Veracruz
Author: 
Recipe type: Seafood /Prawns
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The rich flavor of prawns offset against the sweet piquant Veracruz Sauce makes for an unforgettable meal. Only a couple of weeks back, Chef Trevor shared his famous Veracruz sauce with us for the first time. This is a true winner.
Ingredients
  • 12 Medium prawns (26-30 count)
  • 40g Butter
  • 1 Clove garlic (finely chopped)
  • 2 Tsp Soft brown sugar (demarara is best)
  • 2 Tbs Lime Juice (can substitute lemon juice)
  • 2 Tbs Finely chopped coriander leaf
  • 2 Tbs Sour cream
Instructions
  1. Peel and devein the prawns, leaving the tails in tact
  2. Heat your pan over medium hot heat, add the butter.
  3. When the butter is bubbling, add the garlic, sugar, lime juice, coriander,and sour cream.
  4. Stir this until it is totally combined and becomes a smooth creamy sauce.
  5. Add the prawns and stir these in the sauce for 3 minutes until the prawns are pink and cooked through.
  6. Serve immediately.
Serving suggestion
  1. Serve with the crunchy rice recipe from our website --- click here

 

June 13, 2014 Accompaniments, Fish Recipes, Mexican Recipes, Seafood, Vegetable

Crunchy Prawn Flavored rice

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Crunchy Prawn Flavored rice
Author: 
Recipe type: Rice / Accompaniment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This rice is second to none. Fried first, then boiled in prawn bisque, the flavor in texture is outstanding. This crunchy prawn flavored rice is suitable for any seafoog platter, and will use all those leftover prawn shells and heads after cleaning the prawns.
Ingredients
  • 24-30 Prawn heads, shells and tails
  • 800ml Chicken stock
  • 1 Cup long grain white rice
  • 50g Butter
Instructions
  1. Pour the chicken stock into a pot or wok, add the prawn heads, tails and shells and bring this to a boil.
  2. Boil for 5 minutes, stirring regularly and crushing the prawn heads as you go.
  3. After 5 minutes, strain the liquid from the pan through a sieve.
  4. Heat another pan over medium high heat and add the butter and rice.
  5. Fry the rice until it is a dark golden color, then add the prawn stock.
  6. Bring this to a boil, and continue to boil for 10-12 minutes until blow holes appear in the surface of the rice, and almost all of the liquid has been absorbed.
  7. Remove from the heat, cover and allow to stand for 10 minutes before serving.

 

April 7, 2014 Accompaniments, Mexican Recipes, Salads, Sauce Recipes, Vegetable

Avocado Pear Salad with Lime and Chili Salsa

Avocado Pear with Lime and Chili Salsa. Avo Salad Recipe.


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Avocado Pear Salad with Lime and Chili Salsa
Author: 
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4
 
This refreshing salad is the perfect accompaniment to any great meal. It can be prepared up to a few hours ahead of time making your entertaining job that much easier. Be sure to use very ripe avos for the best result. For more "Learn to Cook" videos please subscribe to our Youtube channel!
Ingredients
  • 1 Tbs Lime zest1
  • 2 Tbs Freshly squeezed lime juice
  • 1 Tsp Demarara sugar
  • 1 Tbs Vegetable oil
  • 1½ Tbs Chopped coriander leaves
  • 2-3 Pickled Jalapenos, chopped
  • 2 Very ripe avocado pears
  • 1 Lime to garnish
Instructions
  1. Combine the lime zest, lime juice, sugar, vegetable oil, coriander and chopped jalapenos in a mixing bowl and stir until the oil emulsifies
  2. Set this aside for the flavors to meld and develop
  3. Cut the avos in half length-ways and remove the seeds
  4. Slice the avos thinly along the length, slicing through the skin as well
  5. Peel back and remove the skin from each slice and arrange the avo slices on a large flat platter
  6. Slice the lime into thin slices to garnish the platter
  7. Spoon the lime and chili salsa over the avo and serve

 

April 3, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Mexican Fish Cakes with Veracruz Sauce

Mexican Fish Cakes with Veracruz Sauce


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Mexican Fish Cakes with Veracruz Sauce
Author: 
Recipe type: Seafood
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These are the nicest fish cakes ever! And certainly the nicest sauce ever! Chef Trevor has at last revealed his secret Veracruz Sauce --- don't miss this recipe -- Mexican fish cakes with Veracruz sauce!
Ingredients
For the Fish Cakes
  • 500g Baby sole, chopped into pieces (the bones are fine enough not to have to debone the fish)
  • 1 Large egg
  • 1 Jalapeno pepper, deseeded
  • 2 Spring onions
  • 1 Tbs Ground cumin
  • 1 Tsp Salt
  • 1 Tsp Ground black pepper
  • 60g Butter for frying
For the Sauce
  • 3 Tbs Finely chopped garlic chives
  • 3 Tbs Finely chopped coriander leaves
  • 2 Tsp Demarara sugar
  • 2 Tbs Fresh lime juice
  • 2 Tbs Creme Fraiche (or cultured sour cream)
  • 40g Butter
Instructions
For the Fish Cakes
  1. Put all of the fish cake ingredients into your food processor and chop them to a paste
  2. Wet your hands and working with 2 heaping tablespoons of paste at a time, shape the fish cakes into rounds
  3. Heat your pan to medium hot and fry the fish cakes for 3 minutes per side
  4. Remove the fishcakes from the heat and keep warm
For the Sauce
  1. Heat another pan over medium hot heat and add the sugar, followed by all of the other sauce ingredients
  2. Stir until everything is well combined and the sauce comes to the boil
  3. Remove from the heat
To finish
  1. Arrange the fish cakes on platters, drizzle with sauce, garnish the plates with lime wedges and serve

 

March 30, 2014 Beef, Main Courses, Mexican Recipes, Sauce Recipes

Ribeye con Queso Diabolo – Ribeye Stuffed with Jalapeno Cheese

Stuffed Ribeye Steak - Ribey con Queso Diabolo

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Ribeye con Queso Diabolo - Ribeye Stuffed with Jalapeno Cheese
Author: 
Recipe type: Steak
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ribeye steak, butterflied and stuffed with a spicy melted mix of mature monterey jack (or cheddar), jalapenos and onion. The stuffed fillet is then topped with a sweet jalapeno cream sauce and served with the accompaniments of your choice.
Ingredients
  • 2 x 250g Ribeye steaks (or fillet)
  • 70g Mature Monterey Jack or cheddar, grated
  • 1 Medium onion, finely chopped
  • 2 Jalapenos, de-seeded and cut into thin strips
  • 80ml Sour cream
  • 1 Tsp Dried cumin powder
  • 1 Tsp Garlic powder
  • 1Tbs Treacle sugar
Instructions
  1. Cut the steaks from the center of the fillet, 40mm thick, and tap them down with your meat mallet until 20mm thick
  2. Using a slicing knife or carving knife, butterfly the steaks
  3. Heat your pan over medium-high heat and fry the onions, half of the jalapenos, the cumin and garlic powder for 3-5 minutes until soft and they have taken on color.
  4. remove from the heat and stir in the grated cheese until it has melted into the mix
  5. Brush a heavy roasting pan or a heavy based oven-proof frying pan with oil
  6. Place the steaks in the pan and fill them with the jalapeno cheese mix. Close the steaks and brush lightly with oil
  7. Grill these (under preheated grill) on the top shelf of your oven for 6 minutes
  8. While the steaks are grilling, fry the other half of jalapeno strips for 3 minutes, then add the sour cream. Stir until sour cream has started to melt in
  9. Add the treacle sugar and stir the sauce until the sugar has dissolved
  10. Season with salt and pepper, remove from the heat and keep warm
  11. Remove the steaks from the oven and let them rest for 5 minutes,
  12. Transfer the steaks to serving platters, top with the sauce and serve immediately

 

February 28, 2014 Accompaniments, Barbecue, Mexican Recipes, Vietnamese Recipes

Street Style Mexican Corn

Learn to cook Street style Mexican corn on the cob


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Street Style Mexican Corn
Author: 
Recipe type: Vegetable
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Learn how to make street style Mexican corn. This corn recipe is quick and easy.
Ingredients
  • 4 Fresh cobs / ears of corn
  • Butter for spreading corn (about 50g)
  • ½ Cup Mayonnaise
  • 1 Tsp Garlic Powder
  • ½ Tsp Paprika
  • ½ Hot pepper sauce (optional)
  • 100g (4oz) Mature Jack, cheddar (or parmesan) grated
Instructions
  1. Remove the husk and strings from the corn
  2. Spread butter on the one side of each corn cob
  3. In a mixing bowl, combine the mayonnaise, garlic powder, paprika and hot pepper sauce
  4. Barbecue the corn over medium-high heat for 25 minutes, turning every 6 minutes
  5. The corn must take on color before turning each time
  6. Remove the corn from the grill and spoon the sauce over the corn
  7. Roll the corn in the sauce to coat it entirely
  8. Sprinkle the cheese over the corn and serve

 

February 15, 2014 Chicken Recipes, Main Courses, Mexican Recipes, Poutry

Cheesy Chicken Chimichangas

Learn how to make cheesy chicken chimichangas


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Cheesy Chicken Chimichangas
Author: 
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chimichangas are pockets of food pleasure. Filled with a variety of different fillings, this recipe is for spicy, cheesy chicken chimichangas.
Ingredients
  • 4 Deboned, skinless chicken breasts
  • 2 Jalapeño chillies, deseeded and finely chopped
  • 2 Medium onions finely chopped
  • 4 Garlic cloves finely chopped
  • 4 Tsp of basic Mexican spice mix
  • 125ml (½ cup) Sour cream
  • 100g Monterey Jack cheese (or strong cheddar)
  • Salt and pepper to taste
  • 12 x 20cm tortillas
Instructions
To Make the Filling
  1. Finely chop the chillies, onion and garlic
  2. Thinly slice the chicken breasts across the grain in 2mm slices
  3. Place the chicken breast into a bowl and mix in the Mexican spice mix thoroughly
  4. Allow the chicken to stand for 15 minutes
  5. Heat your pan or wok until smoking hot. Add the chillies, onion and garlic and stir-fry until the onion is translucent and starting to take on color
  6. Move the onion mix to the side of the pan / wok and add the chicken to the denter of the pan / wok
  7. Stir-fry the chicken until almost done and combine it with the onion. Stir in the sour cream
  8. Remove from the heat and stir in the cheese
To Assemble and Cook the Chimichangas
  1. Lay a tortilla on the work surface. Spoon about 2 tablespoons of the filling into the center of the tortilla.
  2. Fold in the sides of the tortilla, then the bottom, and the top, to enclose the filling
  3. Repeat with the remaining tortillas
  4. Spread a large dollop of butter on the folded side of each tortilla
  5. Heat your pan and fry the parcels butter-side-down until golden and crisp, before turning over and frying the other side
  6. Serve the chimichangas hot with sour cream topping and classic tomato salsa

 

Mexican Recipes, Spice Mixes

Basic Mexican Spice Mix

Recipe for basic Mexican spice mix


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Basic Mexican Spice Mix
Author: 
Recipe type: Spices
Cuisine: Mexican
 
There hundreds of combinations of spices which embody the tastes and flavors of Mexican cuisine. This recipe is a good starting point, and can be used to flavour all meats, soups and stews. The quantities requirec qill be in each respective recipe.
Ingredients
  • 1 Tbs Cumin seeds
  • 1 Tbs Coriander seeds
  • 1 Tbs Parika
  • 1 Tbs Dried oregano
  • ½ Tsp Chilli powder
  • ½ Tsp Garlic powder
Instructions
  1. Dry fry the cumin and coriander seeds over medium heat until fragrant
  2. Cool the seeds and mill them to powder
  3. Add the rest of the ingredients and mix well to combine
  4. The spice mix will last indefinitely if sealed in an air-tight container

 

Accompaniments, Mexican Recipes, Salads, Vegetable

Classic Tomato Salsa

Learn how to make classic tomato salsa with this classic tomato salsa recipe


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Classic Tomato Salsa
Author: 
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4
 
Classic tomato salsa is a refreshing crispy Mexican salad, served as an accompaniment to any main meal.
Ingredients
  • 2 Jalepeño Chillies, deseeded and finely chopped
  • 1 Large white onion finely chopped
  • Grated rind of 2 limes
  • Juice of 2 limes
  • Lime rind strips to garnish
  • 8 Small, firm, ripe tomatoes
  • 1 Bunch of coriander
  • ¼ Tsp Caster sugar
  • Salt to taste
Instructions
  1. Finely chop the onion and place it in a bowl with the lime juice and rind
  2. Skin the tomatoes, chop them finely and add them to the onion
  3. Roughly chop the coriander
  4. Add the coriander, chilli and caster sugar to the bowl
  5. Add salt to taste
  6. Mix this well, and allow to stand for 2-3 hours in the refrigerator before serving

 

January 21, 2014 Bread, Mexican Recipes

Tortillas

Learn how to make healthy and tasty tortillas at home with this video recipe demonstration


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Totillas
Author: 
Cuisine: Mexican
 
Tortillas, or wraps are Mexican bread, and are served with most Mexican meals.
Ingredients
  • 1½ cups plain flour
  • 1 cup maizemeal
  • 1 cup warm water
  • Extra flour for dusting
Instructions
  1. Sift the maizemeal and flour into a bowl
  2. Make a well in the center and add the warm water
  3. Using a flat bladed knife, mix until combined and the dough comes away cleanly from the side of the bowl
  4. Cover the bowl and rest for 15 minutes
  5. Turn the dough out onto a lightly floured surface and knead for about 3 minutes until smooth
  6. Return the dough to the bowl, cover, and rest for a further 15 minutes
  7. Divide the dough into the required number of portions. Roll out the portions one-by-one until very thin (1mm). Set aside and repeat until all of the portions are rolled
  8. Keep the unrolled portions moist under a damp tea towel or cling wrap during the rolling process
  9. Heat a heavy based pan. Dry-fry the tortillas one at a time for 15 to 20 seconds per side.
  10. Makes 16x20cm / 20x15cm / 40x10cm

 

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