Recipes and Ideas
From new and innovative creations to cherished old favourites, we're constantly sharing mouth-watering recipes that will inspire your inner chef. If you have any of your own recipes to share, join us on Instagram @CoolChileCo and become part of our vibrant community.
Recipes
Tacos Al Pastor
Traditionally grilled on a vertical spit, similar to a shwarma or gyro, Tacos Al Pastor is one of Mexico’s most famous – and tastiest – street foods. Although pork is traditional, chicken can also be also used – the key is the secret sauce it's marinaded in.
View recipe
Quesabirria with Broth by Kristina Urbonaite
Birria is one of the most popular Mexican dishes and for good reason. It's amazing flavour and appetising looks are superb. Birria is usually cooked with lamb or goat meat. However, it can also be made from beef or a combination of all three. This is what makes it so popular, there are so many ways to make it, just how you like! On this occasion, we have created an exciting dish lamb that won’t go unnoticed. The Quesabirria with Broth is a mouth-watering choice for any time of the year.
View recipe
Chiles Rellenos
Classic Mexican dish, made from poblano peppers stuffed with cheese, coated with eggs, deep-fried and served with Ranchero salsa. In this recipe we will use our own made Ranchero salsa, however you can always make your own.
View recipe
Hibiscus iced tea by Kristina Urbonaite
Sweet cranberry-like tasting iced tea, that is just too easy to make. In this recipe we are using baking soda to reduce the bitterness, as boiling water releases the tannins of tea and makes it bitter. Alternatively, you can brew tea overnight with cold water.
View recipe
Ancho Chilli Chicken Tamales by Karla Zazueta
This is a special recipe, perfect for special occasions. The chicken is cooked with an ancho chilli sauce that gives the dish a rich and deep flavour, then the tamal dough is flavoured with chicken stock to make it extra tasty. If you want to make this a vegetarian option, you can substitute the lard for vegetable shortening, we like to use Trex and the chicken stock for vegetable stock. Swap the chicken for fried strips of portobello mushrooms or better yet enoki mushrooms which fit perfectly...
View recipe
Jalapeno Cheese Balls
Jalapeno Cheese Balls make a perfect side dish and also looks great on your snack/cheese platter. You can make it from any leftover cheese in your fridge when having unexpected guests in your house.
View recipe
Pea-a-mole
Peas instead of avocados for a version of guacamole. Avocados are not that sustainable right now; air miles, deforestation and drug cartels muscling in on farmers who's profits soar as the world demand for avocados goes through the roof. We can all take a little break from the avocado and try to use a local ingredient instead, in this case the pea! It is green and can mash similarly to the avocado. When you add the other guacamole ingredients, it can also taste very similar too. It does lack the...
View recipe
Buñuelos de Viento
Buñuelos de viento which literally translates into “wind fritters”. They are lacy and shaped like a rosette and are served at Christmas time in Mexico with a hot cup of coffee. These are made using a rosette iron mould, which is dipped into hot oil, then batter and then dipped back in the hot oil to fry. The fritters are then dipped in cinnamon sugar. Although they look fairly sturdy they are in fact hollow at the back so that make a light, crisp, sweet treat (see the bottom picture).
View recipe
Salsa de Tomatillo Tatemada - charred tomatillo salsa
Roasted and charred fresh tomatillos and jalapeños make for heavenly salsa flecked with black bits of skin, it is smoky and delicious. Our preferred method for roasting is a hot pan on the stove and complete charring can be accomplished by using a blow torch to get into all the nooks and crannies. Plus there is an amazing smell when flame makes the chile skin go snap, crackle and pop. Roasting concentrates the flavours and natural sugars in the vegetables as they lose water when cooking. To max...
View recipe
Cajeta Cream Cheese Brownie Tart
This is a a traditional brownie mix with cajeta cream cheese mix swirled on to the top and baked in a loose bottom fluted tart tin. We like the scalloped edged and the fact that when cut everyone gets an edge and middle to their piece of tart. This is also really good cold, so can be made the day before and served the next day for a gathering. Inspired by Estaban Castillo from Chicano Eats
View recipe