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
Yucatan Mushroom Tacos
The Yucatan paste adds a super zingy fresh flavour to this veggie tortilla option. It can be served up for a small lunch for 2 (or it can be added to a table fest with lots of other things)
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Butternut squash and Goats Cheese Flautas with Mole
Flautas are long thin, rolled up corn tortillas, aptly named “flautas” in reference to their flute-like shape. They can be filled with a variety of savory fillings, shredded chicken, beef, beans or like in this case with roasted vegetables. Flautas are shallow fried until crispy and golden brown, they are so incredibly mooreish and a favorite “antojito", or craving in Mexico. Makes:10 flautas Preparation time: 20 min
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OX Cheek Ancho Barbacoa Tacos by Karla Zazueta
This is the perfect recipe for a Sunday gathering with friend or family. Using ox cheek is a wonderful idea, as it is an inexpensive cut full of flavour.
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Corn Tortillas with Pasilla Chilli Flakes by Karla Zazueta
These delicious tortillas are perfect for making barbacoa tacos. The pasilla flakes give a nice earthy flavour to the corn tortilla.
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Tetelas with Refried Beans & Ricotta By Karla Zazueta
Tetelas are delicious triangular antojitos (little nibbles) made from masa dough. They are very popular in the south of Mexico. Typically stuffed with refried beans, they make a wonderful starter for a Mexican dinner or lunch.
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Chile Ancho Chilaquiles & Refried Black Beans By Karla Zazueta
One of the most famous and loved Mexican breakfasts, chilaquiles are these deep-fried pieces of stale corn tortilla, smothered with a nice salsa and garnished with cheese, sour cream, onion and fresh coriander. There are two popular versions, red or green chilaquiles, but our recipe is made with an ancho chilli sauce, which give these chilaquiles a delicious twist, perfect for a special occasion.
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Pescado a la Talla by Karla Zazueta
This super delicious fish recipe is from the state of Guerrero in the south of Mexico. Chilli adobo is rubbed on butterflied fish and grilled over charcoal for maximum flavour. Our recipe uses seabass and our Ancho in Adobo Marinade, which gives a wonderful deep flavour. The fish can be eaten like a taco with different toppings or as a main dish with some roasted baby potatoes and green salad. An amazing dish for special occasions!
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Green Salsa Chicken Tamales by Karla Zazueta
A simple tomatillo chicken tamal recipe that one must know how to make. For the vegetarian option, replace the chicken for more spinach and halloumi cheese and chicken stock for vegetable stock.
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Champurrado by Karla Zazueta
Champurrado is hot chocolate thickened with a little masa harina. Not only does it give a satisfying flavour to the chocolate but thickens it ever so slightly making it perfect to dip sweet bread into.
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Achiote Pork (puerco pibil)
Puerco Pibil (also known as Cochinita Pibil), is a slow-roasted pork dish from the Yucatan Peninsula in Mexico. The marinade usually consists of citrus juices flavoured with achiote (ground annatto seeds), which gives the slow roasted meat its characteristic colour. Delicious served in tacos.
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Roadside Chicken with grilled green onions
One of the best street food offerings in Mexico is Roadside Chicken, simply marinated and cooked slowly over coals for a juicy flavoursome bird, perfect for tucking into toasty corn tortillas, anointing with salsa and serving with grilled green onions. The chicken is spatchcocked so that it cooks evenly. Serve family-style by placing in the middle of the table and let everyone make their own tacos. This recipe can also be cooked on a rotisserie spit or in the oven too.
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Stuffed Ancho Chillies by Karla Zazueta
Stuff it! Stuff em! Anchos are dried poblanos and although poblanos are more commonly stuffed the ancho makes a tasty, rich vehicle for picadillo, mincemeat Mexican style-y. To make veggie replace the minced meat with finely chopped mushrooms.
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