Mexicana® Microwave in a Mug Fondue

Mexicana® Microwave in a Mug Fondue

Mexicana® Microwave

in a Mug Fondue

Ingredients:

  • 50g < Mexican beer (weighing is much easier than measuring fizzy beer!)
  • ¾ tsp cornflour (2g)
  • A scant pinch of garlic granules (optional)
  • 100g Mexicana®, grated

Chilli shaped dipping chips ingredients

  • Slices of thin bread
  • Olive oil cooking spray
  • Garlic granules
  • Salt and pepper

45 MINS

SERVES 1-2

EASY

Method:

1. Mix the beer, garlic granules and the cornflour well in a large mug, and microwave on full power for 30 seconds. Remove from the microwave and stir, then zap for another 15 seconds.

2. Stir the thickened beer and add half the grated Mexicana®. Stir in the cheese and microwave for 30 seconds. Remove the mug, add the remaining cheese, stir and blast for a final 15 seconds.

3. Stir and serve with our chilli shaped dipping chips, tortilla chips or chunks of bread.

4. If the fondue starts to cool, simply blast it in the microwave for a few seconds and stir.

Chilli shaped dipping chips method

1. Preheat the oven to 220oC/200oC fan/Gas 7.

2. Cut chilli shapes from thin slices of bread with biscuit cutters.

3. Spray liberally with olive oil cooking spray on both sides and season with salt, pepper and a sprinkling of garlic granules.

4. Spread over a baking sheet and bake in the oven for approximately 5 minutes, until golden. Then turn and bake for another few minutes until golden and crisp.

5. Serve immediately.

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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Mexicana® Queso Fundido

Mexicana® Queso Fundido

Mexicana® Queso Fundido

Ingredients:

  • 200g Chorizo
  • 1 onion, peeled and finely chopped
  • 4 ripe tomatoes, chopped
  • 200g Mexicana, grated
  • 100g soft cheese
  • 2 tbsp pickled jalapeños, drained and chopped
  • A handful of coriander, roughly chopped

1HR 30MIN

SERVES 4-6

EASY

Method:

Start by removing the skin of the chorizo and chop it into small pieces.

Heat a dry frying pan over a medium-high heat and add the prepared chorizo. As it cooks, the fat starts to ooze out. After 3-4 minutes reduce the heat and add three quarters of the onion and continue to cook for another 3 minutes before adding half the chopped tomatoes. Cook for a further 3-4 minutes until the onions and the tomatoes are softened but not coloured. Remove any excess oil if necessary.

In a bowl, mix the grated Mexicana and the cream cheese and season with salt and pepper.

Heat the oven to 200C/180C fan/Gas 6.

Using a large ovenproof pan or dish, ideally about 25cm in diameter, start layering the chorizo and the cheese mix, before baking in the preheated oven for 15-20 minutes, until bubbling and golden.

Meanwhile, prepare the salsa by simply mixing the remaining onion and tomato with the chopped jalapeños and coriander.

When the queso fundido is baked, pour over the salsa before serving with tortilla chips or just chips.​

Drinks Pairing Suggestion:

This hot and spicy recipe needs something cooling to be served with it. Light Mexican beers are just the job, but don’t forget the lime wedge!

Oven Chips

Ingredients

  • 900g waxy, yellow-flesh potatoes
  • 2 tbsp oil
  • Salt

Method

Peel the potatoes (or not, it’s entirely up to you) and cut into 1cm by 1cm chips.

Immerse the chips in cold water for at least 5 minutes.

Preheat the oven to 220C/200C fan/Gas 7 and line one very large, or 2 medium sized baking sheets with greaseproof paper.

Rinse and drain the chips and dry with a clean tea towel or kitchen paper. Place in a dry mixing bowl, pour over the oil. Use your hands to toss the chips in the oil making sure to evenly coat them. Transfer to the lined baking sheet(s). Sprinkle with salt and place in the preheated oven. After 20 minutes turn the chips, then cook for another 20 minutes until golden and crisp.

Serve immediately.

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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Mexicana® ‘Hot Stuff’ed Giant Meatballs with Fresh Salsa

Mexicana® ‘Hot Stuff’ed Giant Meatballs with Fresh Salsa

Mexicana® ‘Hot Stuff’ed
Giant Meatballs with Fresh Salsa

Ingredients:

  • 500g lean minced beef
  • ½ tps. ground cinnamon
  • 1 tsp. ground cumin
  • ½ tsp. ground coriander
  • 200g Mexicana Extra Hot
  • 1 dried ancho chilli
  • 1 tbsp. oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely
  • 1-2 tsp. chipotle paste, according to taste
  • 400g can plum tomatoes
  • 25g plain chocolate, grated
  • Salt & pepper

For the salsa

 

  • Small bunch coriander, stalks removed and finely chopped
  • 1 small red onion, finely chopped
  • 1 large ripe tomato, finely chopped
  • Juice of a small lime

1HR 10MIN

SERVES 2-4

EASY

Method:

Put the ancho chilli in a small bowl and cover with boiling water. Soak for 15 minutes.

Place the minced beef in a large mixing bowl and add the ground spices and season well with salt and pepper. Using your hands mix everything together well. Divide the seasoned beef into 4 equal portions, roll into balls and then flatten into circles approximately 12 cm in diameter.

Cut four 30g chunks of Mexicana Extra Hot, roll each between your palms to make balls. Place one cheese ball onto each of the circles of beef. Pinch the edges of the first beef circle together, creating a meatball around the Mexicana, roll the meatball between your palms to ensure it is smooth without any holes. Repeat with the remaining beef. Place the meatballs in a large, deep ovenproof dish (ideally about 20cm across).

Fry the onion in the oil over a medium heat for 4-5 minutes until it starts to become translucent. Then add the garlic and continue to fry for a couple more minutes.

Preheat the oven to 200C/180C fan/Gas 6.

Drain the ancho chilli, remove and discard the core and the seeds. Chop the chilli and put it into a food processor. Add the fried onion and garlic to the processor along with the tinned tomatoes, the chipotle paste and the grated dark chocolate. Season well with salt and pepper before blitzing until smooth. Check the seasoning adding more if required.

If you don’t have a food processor, you can blend the sauce ingredients in a jug with a stick blender. Alternatively, use chopped tinned tomatoes and combine all the finely chopped ingredients in a jug and have a sauce with a bit more texture.

Pour the sauce over the meatballs and place in the preheated oven for 30 minutes.

Grate the remaining Mexicana. Remove the meatballs from the oven, sprinkle with the grated cheese. Return to the oven for another 15 minutes or until the meatballs are cooked and the sauce has thickened.

To make the salsa, simply mix all the ingredients together in a small bowl and season to taste.

When cooked serve the meatballs with boiled rice and salsa.

Drinks Pairing Suggestion:

Clean, crisp single variety cider pairs well with this dish. There are some excellent examples from smaller producers, its worth hunting them out.

 

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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Mexicana® Ebelskivers

Mexicana® Ebelskivers

Mexicana® Ebelskivers

Ingredients:

  • 160g plain flour
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • Black pepper, to taste
  • 1 tsp. granulated sugar
  • 2 large eggs, separated
  • 250ml milk (any type)
  • 30g butter, melted
  • 175g Mexicana

To serve

  • Soured cream
  • Salsa
  • Sweet chilli sauce

 


40 MINS

SERVES 4-6

MEDIUM

Method:

In a large bowl whisk together the flour, baking powder, salt and pepper.

In a jug whisk together the milk, melted butter, egg yolks and sugar.

Add the milk mixture to the flour mix and blend to a smooth batter with a balloon whisk.

In a clean bowl whisk the egg whites until fluffy and stiff, but not dry.

Use a silicon spatula, or similar to gently fold one third of the egg whites into the batter. When evenly dispersed fold in the remaining egg white.

Cut the Mexicana into 5g cubes, then roll each between your palms to create little cheese marbles. You will need about 30 to start.

Place the ebelskivers pan over a medium heat and spray with a light coating of cooking non-stick spray. When hot, spoon in a little of the batter to three quarters fill each well. Cook for a couple of minutes before dropping in a Mexicana marble. Cook for another minute or so before tilting the pancake balls to one side using wooden skewers. Add a little more pancake batter to cover the cheese and then gently flip the ebelskivers and cook for a couple more minutes. It’s a bit fiddly but persevere, once you crack it, it becomes quite therapeutic. You can use the skewers to manoeuvre the balls around while they cook to make sure they cook evenly and also tuck any batter runs into the pancakes.

Once cooked transfer the batches of ebelskivers to a warmed plate until you are ready to serve with soured cream, salsa or sweet chilli sauce.

Drinks Pairing Suggestion:

Why not treat the family to virgin mojitos while you enjoy these little Mexicana pancake bombs?

This is Sarah Cook’s recipe from BBC Good Food

Ingredients:

  • 20g/¾oz bunch of mint
  • 3 tbsp golden caster sugar, plus a little extra to taste if you like
  • 150ml/¼ pint fresh lime juice (about 8 limes), plus a few lime slices or wedges to serve
  • 2 handfuls ice
  • 1 litre/1¾ pint chilled soda water

Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to muddle everything together, crushing the mint leaves and dissolving the sugar.

Add some ice, then pour over the chilled soda water. Taste – you may like it a little sweeter, if so add pinches of extra sugar. Extra lime wedges (and ice) can be added to glasses for serving, or straight into the jug too.​

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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Mexicana Stuffed Chicken Thighs with Spicy Mayo-free Slaw

Mexicana Stuffed Chicken Thighs with Spicy Mayo-free Slaw

Mexicana® Stuffed Chicken Thighs
with Spicy Mayo-free Slaw

Ingredients:

For the stuffing:

  • 120g Mexicana, grated
  • 80g white breadcrumbs
  • 12 Picanté peppers, drained and chopped
  • 1 medium onion, peeled and finely chopped
  • Salt and freshly ground black pepper
  • 8 Skinless and boneless chicken thighs
  • 8 Slices of streaky bacon

For the spicy slaw:

  • ¼ White cabbage, finely shredded
  • 1 Large carrot, peeled and grated
  • 1 Small red onion, peeled and finely sliced
  • 3-4 Radish, trimmed and thinly sliced
  • 1 red or green chilli, cored, deseeded and finely chopped
  • 2 Tbs fresh coriander, chopped (optional)
  • 1 Tbs olive oil
  • 1 Tbs lime juice

45 MINS

SERVES 4

MEDIUM

Method:

1. Heat the oven to 200C/180C fan/gas mark 6.​

2. Prepare the stuffing by simply seasoning the stuffing ingredients and mix in a bowl.

3. Trim any excess fat from each chicken thigh and open the thighs out on a chopping board. Divide the stuffing into 8 equal portions and use your hands to create 8 sausage shapes about the same length as the width of the chicken thighs. Lay each stuffing sausage on one end of a thigh and carefully roll the chicken as tightly as possible around the stuffing.

4. Wrap the bacon around the chicken to secure the stuffing inside.
Tip: You can stretch the bacon by holding one end of a rasher with one hand and drag a knife at approximately 45 degrees down the length of the bacon. This will give you a longer, thinner rasher to wrap around the chicken.

5. Place each wrapped thigh on a lightly greased baking sheet and roast for 25-30 minutes until golden brown and the chicken is cooked.

6. To make the spicy slaw, simply mix all the vegetables, chilli and coriander together in a bowl and season to taste with salt & pepper. In a small bowl, mix the olive oil and lime juice pour over the vegetables and stir well. Garnish with a little more coriander before serving.

You can also use roasted peppers or sundried tomatoes in the stuffing. You’ll need about 2 heaped tablespoons to replace the picanté peppers.

 

Drink Pairing:
Premium adult sodas pair well with cheese, because of the carbonation. The little bubbles lift the fat from your tongue, refreshing your palate. So, as it’s January and we’re trying to be healthy, why not try a non-alcoholic pop with this recipe?

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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Mexicana® Cottage Pie

Mexicana® Cottage Pie

Mexicana® Cottage Pie

Ingredients:

  • 1 tbsp oil, olive or rapeseed
  • 1 large onions, chopped
  • 1 garlic clove, peeled and chopped
  • 1 red chilli, deseeded and finely chopped (or a good pinch of dried chilli powder/flakes)
  • 1 stick celery, chopped
  • 500g minced beef
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree (or ketchup)
  • 400g can kidney beans, drained and rinsed
  • 1 beef stock cube

For the Mexicana Sweet Potato Mash

  • 750g sweet potatoes, peeled and cut into even chunks
  • 1 Knob of butter
  • 125g Mexicana®, grated
  • Salt and freshly ground black pepper, to taste

55 MINS

SERVES 4

MEDIUM

Method:

In a large frying pan heat the oil and sauté the onions, celery, chilli and garlic for 5 minutes. Transfer to a plate and set aside.

Over a high heat add the minced beef to the frying plan and brown for 3-4 minutes.

Return the sautéed vegetables to the pan, pour in the chopped tomatoes and add the stock cube, tomato puree, and 250ml water.

Bring to a simmer and cook for 20 minutes, stirring occasionally.

Meanwhile, cook the peeled sweet potato in salted boiling water until tender. Drain and mash. Season to taste and add a knob of butter and 100g Mexicana®, mix well.

Preheat oven to 200C/fan 180C/Gas 6

After the 20 minutes, add the drained kidney beans to the chilli mince, heat for 5 minutes and season to taste.

Pour the chilli mince into an ovenproof dish.

Carefully spoon the Mexicana® mash over the chilli mince, spread evenly with a knife.
Sprinkle over the remaining grated Mexicana® and bake in the preheated oven for 20-25 minutes, until golden and bubbling.

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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