Mexicana® Burger

Mexicana® Burger

Mexicana® Burger

  Ingredients:

  • For the sauce

    • 100g mayonnaise
    • 1 tbsp American mustard
    • large pinch garlic granules
    • large pinch onion granules
    • ¼ tsp smoked paprika
    • 1 tbsp white wine vinegar
    • 1 tsp pickle relish or finely chopped gherkin

     

    • 300g mince beef
    • 1 small onion – chopped
    • Bread bun
    • Iceberg lettuce
    • Slice tomatoes
    • Gherkins
    • Mexicana slices

    30 MINS

    SERVES 1

    MEDIUM

    Method:

    1. MIx all the ingredients together for the sauce and put to one side.
    2. Mix the minced beef and chopped onion together with a little seasoning. Split the mixture in half and roll to form two balls, now flatten with the palm of your hand to make two burger patties.
    3. Place a pan on a medium to high heat with a drizzle of oil. Place in the burgers and cook for 5-6 minutes either side until cooked through. Place on slices of Mexicana and allow to melt.
    4. Toast your two buns, spread on your sauce, now layer up your lettuce, tomato burger and gherkins and serve.

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    Mexicana® Garlic Bread

    Mexicana® Garlic Bread

    Mexicana® Garlic Bread

    Ingredients:

    • 25og butter
    • 4 garlic cloves
    • Mexicana cheese
    • Jalapeños
    • Baguettes or ciabatta

      10 MINS

      SERVES 2-4

      EASY

      Method:

      1. Finely chop your garlic and mix it with the softened butter.
      2. Slice your bread in half lengthways, then spread each half with a generous helping of the garlic butter.
      3. Lay slices of Mexicana cheese over the bread. Sprinkle with some chopped jalapeños and bake in a pre heated oven at 180℃ until the bread is crisp and the cheese has turned golden.

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      Mexicana® Potato Gratin

      Mexicana® Potato Gratin

      Mexicana® Potato Gratin

      Ingredients:

      • 300ml milk
      • 50g unsalted butter
      • 50g plain flour
      • 140g Mexicana cheese -grated
      • 1 onion- finely choppe1 tsp dried mixed herbs
      • 2 garlic cloves – finely chopped
      • 1kg white potatoes

        1 HOUR

        SERVES 4

        MEDIUM

        Method:

        1. Place pan onto a medium heat. Put in your butter and melt. Add your onions and garlic and fry for 2 minutes, without colour. Add the flour and mixed herbs and cook until you have a sandy texture.
        2. Now add half the milk and stir until fully incorporated. Now add the other half and stir again.
        3. Add 2/3 of the Mexicana cheese cheese and stir until melted. Season with salt and pepper.
        4. Slice your potatoes as thin as possible and neatly layer in a tray or ovenproof dish.
        5. Spoon over your cheese sauce, making sure to get into all the gaps. Sprinkle over the rest of the cheese and place in a preheated oven to 180°c for 35-45 minutes. Once you can easily push a knife through the potatoes, remove the dish from the oven and serve.

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        Mexicana® Waffle Stack

        Mexicana® Waffle Stack

        Mexicana® Waffle Stack

        Ingredients:

        • 2 waffles
        • Mexicana cheese wedge
        • 1 avocado
        • handful of cherry tomatoes
        • handful of rocket
        • chives
        • 1 fried egg

        10 MIN

        SERVES 1

        EASY

        Method:

         

        • Cook your waffles as per the packet instructions.
        • Layer up with the avocado, chopped chives, sliced cherry tomatoes and crumbled mexicana cheese.
        • Drizzle with a little olive oil. Top with a fried egg and enjoy.

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        Mexicana® Cheese Balls

        Mexicana® Cheese Balls

        Mexicana® Cheese Balls

        Ingredients:

        • Mexicana cheese slices
        • Oil for frying (or you could use an air fryer)
        • 1 bowl of plain flour
        • 1 bowl on breadcrumbs
        • 3 eggs mixed up

          10 MINS

          SERVES 1-2

          EASY

          Method:

          1. Roll a Mexicana cheese slice into a ball in your hand.
          2. Then roll the ball in the flour, then the egg and lastly the breadcrumbs, to completely cover the balls.
          3. Place a deep saucepan on a medium to high heat and pour oil in, so you have at least 2 inches of oil in the pan. Once hot, carefully drop your balls into the oil and cook for approximately 2 minutes or until golden brown.
          4. Remove from the heat, serve and enjoy.

          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

          Stay in touch!

          #EmbraceSpice         #EmbraceLife          #EmbraceMexicana