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
Masa Harina Cornbread Muffins
These handy to grab, Masa Harina cornbread muffins are made mostly with masa harina with a little bit of flour to help them rise and a touch of cornmeal for grit. Perfect with carne con chile, ribs or mole de la olla. If you like your cornbread muffins a little sweet, we have a great glaze that uses butter, Nixta Corn Liqueur (which is made from nixtamalised corn for extra nixtamlised corn flavour) and golden syrup - just pour over when still warm and it makes a lovey sticky glaze.
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Chamoy BBQ Sauce
Chamoy! Tart, sweet, salty and spicy, made into a smoky barbecue sauce with Chile Pasilla de Oaxaca, vinegar and garlic- perfect for ribs, chicken or fish.
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Yucatan Michelada Ribs
Ribs rubbed with Yucatan Seasoning Paste and braised in beer, tomato juice and all the Michelada fixings, make for tasty, tender and moist ribs. As a party dish this is handy to cook the day before, then on the day, paint with BBQ sauce and throw on the barbecue or grill to re heat, get sticky and tasty. Continuing with the Michelada theme we have made a Chamoy BBQ Sauce - tart, sweet, salty and spicy.
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Chocoflan with burnt sugar caramel
Chocoflan, also called 'el pastel imposible', has two layers - one a moist chocolate cake, the other a creamy flan - so it could also be called 2 in 1 cake as well! What makes it impossible is the fact the the cake and the flan swop places in the bundt tin when cooking. The cake rising to the top and the flan sinking to the bottom. It's a great dessert for a gathering and is appealing to all ages. The burnt sugar caramel is not essential but the bitter sweet taste compliments the sweet flan, an...
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Baja Style Aubergine Tacos (vegan) by Jake Norman
Baja Style refers to the famous fish tacos of Baja California - where fish is battered, placed on a tortilla with cabbage and tangy chipotle mayonnaise. This recipe replaces the fish with aubergine and the mayo with Chipotle VEGAN Mayonnaise. What we love about this recipe is the addition of vodka to the batter which keeps it super crisp and is a great foil for the creamy aubergine within. ¡Que Rico! NB: If you want to keep the taco completely gluten free just sub out the flour for gluten fre...
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Potato Tostones with Sour Cream and Tomatillo Salsa
Squished and fried baby potatoes serve with a little sour cream, diced onion and a dribble of Tomatillo Salsa. These are a great side to meat dishes such as Beef Barbacoa.
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Beef Barbacoa
This recipe is so easy and so good. Meat and a marinade is baked in a casserole dish with a lid in the oven for about 3 hours until the meat is fall apart tender. The marinade couldn't be simpler to make, add everything to the blender and blend, no toasting or soaking of chillies! Serve as tacos with corn tortillas, diced onion, green chilli and lime or serve as a meal with Potato Tostones and seasonal greens.
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Ancho, orange, cajeta flan
Flan is a favourite pudding in Mexico. It is light and refreshing after a meal. The addition of the ancho chilli is inspired by Ixta Belfrage's recipe in Ottolenghi Flavour. Genius! The flavour is light but compliments the orange and the bitter-sweet caramel so beautifully. Rather than making individual flans, making one large one is much easier to turn out and makes a family-sharing dish. The caramel floods off the top when you take your first scoop which is always a pleasure. nb, we have use...
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Smoky Black Bean Dip by Daniela Villanueva
This Black Bean Dip with Pasilla de Oaxaca and Epazote is perfect as a dip for Totopos! It has a strong smoky taste and is perfect for chilli lovers!
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Garbanzo - Chickpea salad with homemade vinaigrette
Delicious, nutritious and colourful salad. Great as a main dish, but same can be served as a side. Improvise and have any leftovers you may have lying around, extra veg, cheese, etc!
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Green Pozole
This recipe uses the left overs from a duck, the fattiness replicating the traditional pork very nicely, however you can make this recipe with chicken or turkey leftovers too. In fact you don't need any meat at all, it is great with a good vegetable stock and enriched by toasted pumpkin seed paste. The garnishes are inspired by El Pozole de Moctezuma a famous pozoleria in Mexico City, where they add raw egg yolk, sardines and mezcal to your bowl. This recipe is made easier with a pressure co...
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Chilli and Mezcal Chocolate Truffles
Rich, swarthy, decadent truffles with gentle spicy heat from fruity mulato chillies, a whiff of smoky mezcal and balanced with a touch of savoury Sal de Gusano (agave worm salt). A great accompaniment when sipping mezcal, a coffee or an Espresso Martini.
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