From Cancún to your kitchen- 5 recipes from Mexico that you can try at home
These authentic Mexican recipes will give you a taste of the world’s best cuisine! All recipes are from thelatinkitchen.com - visit to see more! Some of the ingredients listed here can be difficult to find (especially in the UK) so visit your local international supermarket or swap in local alternatives for the more exotic ingredients for your own twist!
Check out our tours to Mexico and experience Mexican street food and traditional cooking for yourself! http://tangotours.co.uk/destinations/mexico-tours/
Authentic guacamole that is fresh, delicious and goes with any dish, make sure to use the very best ripened avocados for that authentic taste.
4 medium Hass avocados
½ cup tomatoes (chopped)
¼ cup onion (minced)
1 tablespoon jalapeño (minced)
¼ cup fresh cilantro leaves (chopped)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ tablespoons fresh lime juice
Slice the avocados lengthwise around the pit and carefully remove the pit. Using a large spoon, scoop out the avocado flesh and place it in a large bowl. Using the back of a fork, mash the avocado until slightly smooth but still chunky. Mix in the tomato, onion, jalapeño, and cilantro. Add the salt and pepper, followed by the lime juice. Taste and adjust the seasonings. Serve immediately.
Tacos de Adobada
Sweet pineapples, salty bacon, and juicy pork join forces in this super satisfying and delicious taco recipe. If you cannot find all the ingredients then local alternatives can be swapped in with no problem. A very flexible dish your family will love.
2 rehydrated guajillo chiles
2 rehydrated ancho chiles
2 cloves garlic
½ bar achiote paste (roughly 6 tablespoons)
¼ cup white vinegar
½ cup orange juice
2 boneless pork shoulder (sliced to 1/4 inch slices)
10 bacon rashers
4 tablespoons canola oil
1 cup white onion (finely chopped)
1 cup cilantro (finely chopped)
6 limes (quartered)
1 fresh pineapple (cut into thin slices)
salt (season at every step)
pepper (season at every step)
small corn tortillas
Preheat oven at 190 degrees C / 375 degrees F.
In a blender combine chillies, garlic cloves, vinegar, juice and a pinch of salt and pepper. Blend until all ingredients are combined, consistency should be paste like. Set aside.
Place a slice of meat between two sheets of plastic wrap. Using meat mallet (or rolling pin), gently flatten meat until it is very thin. Continue to do this for remaining meat.
Grab a baking pan and spread with oil. This will help your meat to not stick to baking pan. Start by putting a couple of slices of meat on pan. Season with salt and pepper. Spread adobo paste on meat until fully covered, add about 3 slices of bacon, top with slices of pineapple and repeat. Repeat this process until you create a stack of meat.
Let meat marinade for 2 hours in the refrigerator. When meat is done marinating drizzle oil on top and cook for about 35-50 minutes.
When the adobada is ready transfer to a cutting board and thinly slice the stack of meat. Do not discard of the oil left on the baking pan. The leftover oil will be used to heat the tortillas. Once your meat is sliced, grab a tortilla and smear leftover oil from pan on both sides. Warm tortillas at medium heat on a pan. Serve tacos with onion, cilantro, lime, and your choice of fresh salsa.
Rustic Mexican Salsa
100 times better than any salsa you will buy in the shop!
2-3 medium Roma tomatoes
1 jalapeño (stemmed)
2-3 cloves garlic (peeled)
2-4 chiles de árbol (stemmed) – small, hot Mexican chillies, or any chillies will do if you cannot find these.
Heat a medium skillet or comal over low heat. Place the tomatoes, jalapeño, and garlic on the skillet and toast them until brown spots develop on the garlic but it does not become black, about 3 minutes. Remove the garlic from the pan. Continue roasting until the jalapeño and tomato skins blacken in places, the flesh begins to soften under the pressure of tongs, and the skin from the tomatoes starts to come away from the flesh (the flesh will soften and begin to release its their juices), about 20 minutes. If one ingredient starts to blacken before the others, remove it from the pan as needed. Heat a separate small skillet over low heat, add the chiles de árbol, and toast for 1 to 2 minutes, turning often, until they darken in color on both sides, taking care not to let them burn. The seeds will come out as you toast the chiles—you can use them or not depending on your heat preference.
To prepare the salsa, begin by adding the garlic to a molcajete (mortar and pestle) and mash until smooth. Add the chiles de árbol and break them up until a coarse red paste forms. Add the jalapeño and continue to mash until the mixture is fairly smooth but with some pieces remaining. You’re looking for a rustic, chunky salsa, but make sure to break it up enough so no one gets an overly large piece of jalapeño.
Last, add the tomatoes and mash them in carefully (they will be filled with hot steam) until just a little chunky but with no large chunks remain. Season with salt and use a large spoon to mix and scrape down the sides of the molcajete. Serve the salsa in the molcajete or a decorative serving dish.
Gorditas de Manteca
Gorditas are a favorite Mexican antojito (street food snacks – literally means “little cravings”). You can fill them with almost anything, from beans to shredded meat, to chicharrón. In the State of Zacatecas they dress them with cabbage and pico de gallo, and a touch of very spicy salsa to top things off! Very humble, but very delicious!
2 cups maseca (corn flour)
1 teaspoon kosher salt
1 teaspoon baking powder
1 ½ cups hot water
¼ cup rendered lard
1 cup refried beans
2 cups finely shredded cabbage
1 cup Crumbled cotija cheese
2 cups pico de gallo
1 cup spicy salsa
In medium bowl, place Maseca and mix in kosher salt and baking powder. Start adding warm water, a bit at a time, as you work the dough, until you have a smooth dough that’s not too sticky. Add lard and work it into the dough.
Divide the dough into 8-12 portions, depending on the size you want your gorditas. Flatten them until they are 3/8” thick, making sure edges are nice and smooth.
Cook on pre-heated griddle about 3 minutes per side initially, and then turning every minute or so until they are nicely speckled. Remove and place on a tray and keep in a warm oven until all gorditas are cooked.
When ready to serve, split gorditas open and spread with refried beans. Top with pico de gallo, shredded cabbage and cheese. Finish off with a spicier salsa if desired. Serve warm.
Chilaquiles with Fried Eggs
This chilaquiles is closer to the traditional breakfast chilaquiles dish you'll see in Mexico. Fried tortillas are topped with a fresh salsa roja and faux fried eggs (eggs baked in the oven). The tortillas are crisp, the salsa spicy, the eggs runny and indulgent.
For the Salsa Roja
5 dried chiles, rehydrated
1 28-ounce can whole tomatoes
1 cup chopped onions
1 jalapeño, chopped
7 cloves garlic, chopped
2 tablespoons Olive Oil
Salt and pepper, to taste
1 teaspoon honey or brown sugar
For the Chilaquiles
Vegetable oil, for frying
10 6-inch tortillas, cut into 8 triangles
Monterrey Jack cheese
½ cup feta
½ cup chopped Cilantro
½ avocado, pitted and chopped
½ onion, chopped
Lime wedges, for serving
Make the salsa roja: Add the rehydrated chiles, whole tomatoes, onions, jalapeño, and garlic cloves into the blender. Pulse until the mixture is smooth. Over high heat add 2 tablespoons of olive oil to your cast iron skillet. Add in tomato mixture; season with salt, pepper, and honey. Mix until blended. Once the mixture has come to a boil, reduce to a simmer and let thicken for 15 minutes.
Assemble the chilaquiles: Add about 1 cup of vegetable oil into a sauce pot and let it heat until it reaches 350 degrees F. Cut the tortillas into 8 equal triangles. Add 5-7 tortilla triangles to the oil at a time. Cook for 30 seconds on each side until the tortillas are lightly browned and crisp. Remove from oil with a slotted spoon, place on a napkin to drain the excess oil. Season with salt, to taste. Repeat until all of the tortillas are fried.
Add tortillas to the tomato mixture and lightly toss so all of the tortillas can get coated. Top the tortilla chips with the Monetary jack cheese.
Crack 4 eggs on top of the tortilla chips. Bake at 350 degrees for 10 minutes until the eggs are cooked and the cheese has melted. Remove from oven. Top your chilaquiles with feta, avocado, cilantro, and diced onions. Serve with lime wedges.