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
Agua Fresca Flor de Jamaica / Hibiscus Flower Water
A classic Mexican agua fresca, flor de Jamaica has a beautiful colour and a tart refreshing taste.
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Mexican Hot Chocolate
Cool Chile Hot Chocolate are made with Mexican beans called the Tabasqueño bean which are grown in the Selva Zoque in the south. These beans are a wild hybrid of the Criollo bean originating from ancient times and the more modern amelonado bean. The beans are stone ground with cane sugar and spices to make two styles: Oaxaca Hot Chocolate and Maya Hot Chocolate.
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Pastel de Elote (Fresh Corn Cake)
The time to make this cake is when corn season is with us and corn is plentiful and fresh in its husks. It is a cake that can go three ways, as a pudding with a dusting of powdered sugar and berries or savoury with 'rajas con crema' which is a most delicious combination, but it is also very nice as it is as with a cup of coffee. No waste tip: save the fresh corn husks to make tamales or use them to wrap fish with for the barbecue.
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Pan de Muertos (Bread of the Dead)
The 1st and 2nd of November are days of remembrance for loved ones that have passed away. It is celebrated with a family get together, either at home or at the cemetery. All the favourite foods of the deceased are prepared to encourage the spirit to come back and visit! Pan de Muertos is a sweet bread that is served after the meal with a Mexican hot chocolate. The loaf is traditionally decorated with bone shapes on top with a generous sprinkling of sugar. The recipe is basically a brioche dough...
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Sweet Tamales
Steamed corn dumplings with various sweet fillings but can also be savoury.
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Masa Harina Pancakes
The delicate warm flavour of corn from the masa harina makes for really special pancakes – and of course they are also gluten free. Perfect with a simple dusting of sugar and a squeeze of lemon, or go all out and try them with homemade Cajeta (goat's milk toffee) or Mexican Chocolate Fudge sauce and whipped cream. Inspired by Delia Smith
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Tomatillo & avocado taco sauce
A delicious, super easy, fresh tasting salsa with a lovely heat, use with tacos or quesadillas.
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Roasted Tomato and Jalapeno Salsa
An easy, but very tasty roasted salsa for tacos, meats and grilled sandwiches (right bowl pictured in photo).
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Dried Red Chilli Salsa
A beautiful, earthy, deep red salsa made from ancho, guajillo and chipotle chillies, that goes with grilled meats, tacos and quesadillas (top bowl pictured in photo).
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Tomatillo & chipotle Salsa
You can use this salsa for dipping totopos or to serve on tacos, quesadillas or with steak / grilled cheese sandwiches. Add some finely chopped coriander and dilute with a little stock, to turn into a green sauce for chilaquiles.
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Guacamole
Guacamole is used as a dip but also as a ‘glue’ to hold ingredients on a tostada or torta, plus providing moisture and richness, much like we use butter or mayonnaise. This is a green and serene version of guacamole without garlic to keep that nice fresh crisp apply taste from the avocados, the onion makes it sing.
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Pico de Gallo
Pico de Gallo, also known as Salsa Mexicana, is used as a table condiment to sprinkle on tacos, soup or beans or as a dip. The idea is to cut all the ingredients to roughly the same small dice and to have a balance of colour, green (chilli and coriander), white (onion) and red (tomato), just like the Mexican flag.
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