Filtering by Category: MEXICAN
PULLED PORK BOWL
RECIPE DEVELOPED FOR WOOLWORTHS
I love a bit of pulled pork and Woolworths makes it easy with their Slow Cooked Mild Mexican Pork Shoulder. All you need to do is pop it in the oven (or microwave), pull the pork and you have the base of a really delicious meal, like this Pulled Pork Bowl.
Prep 00:15
Cook 00:40 (or 6 mins if using microwave)
Serves 4
Easy
Ingredients
1 x packet Slow Cooked Mild Mexican Pork Shoulder
3 cups cooked Woolworths Brown Rice
Green Spicy Cream
2 small ripe avocados
100ml Woolworths Natural Greek Style Yoghurt
Juice, half lime
1tbs your favourite green hot sauce
To garnish
1 cup Woolworths Light Tasty Shredded Cheese
250g Woolworths Cherry Tomato, cut in half
2 x jalapeno, finely sliced
1 small white onion, diced, rinsed in fresh water
1/2 cup coriander roughly chopped
Lime wedges, to serve
Method
Step 1. Cook the Mexican Pork Shoulder as per packet instructions, keep warm and set aside.
Step 2. To make the green spicy dressing, add all ingredients into food processor or blender and blitz until smooth.
Step 3. Assemble the bowl by laying down a layer of rice then topping with generous amounts of the pork shoulder and beans, sprinkling over cheese and a dollop of the green spicy cream, garnish with coriander, sliced chili, onion and lime wedges.
MORE MEX 👇🏻👇🏻
SPICY WATERMELON MARGARITA
My favourite way to do a margie - spicy, fresh, tropical, over ice with a hot and salty rim. Perfect for when the sun is shining this summer! Sits nicely alongside my Coconut Kingfish Tostadas.
Prep 00:15
Cook N/A
Makes 2
Super Easy
Ingredients
120ml Altos Plata
75ml fresh lime juice
30ml jalapeno agave syrup*
200ml fresh watermelon juice*
Tajin salt*
2 thin sliced watermelon half moons
Method
Step 1. Chill your glass in the freezer or fill with ice.
Step 2. Fill your cocktail shaker with ice, add tequila, lime juice, jalapeno agave syrup and watermelon juice, shake until the outside of your cocktail shaker feels cold.
Step 3. Grab your glass and rub the rim of the glass with lime and dunk into a shallow bowl full of tajin salt. Add ice and pour over your margie, garnish with a thin slice of watermelon and enjoy.
Notes
* To make the jalapeno agave syrup, add 259ml (350g) agave syrup to a small pot along with 3 jalapeno chilli finely sliced (you can add more or less pending your love for heat!). Slowly heat over medium heat for 10-15 mins and then allow to steep for a further 5 mins, before straining off and allowing to cool for use. This recipe will make more than you need for these drinks but can be happily stored in the fridge for your next margie session.
* Fresh watermelon juice is made by simply blending watermelon until fully processed, pour juice over a fine mesh sieve into a jug to remove pulp. Place in fridge until needed.
* For the tajin salt, mix 1tbs tajin with 3tbs salt and place in a shallow bow to use to coat rim of glasses. This salt can be stored for future margies.
KINGFISH TOSTADA
Fresh, vibrant and ready to pair with your favourite margie - these tostadas are packed full of flavour and a summery treat to start any BBQ celebration.
Prep 00:10
Cook 00:10
Makes 8
Super Easy
Ingredients List
8 small corn tortillas
Oil for frying
Ceviche
300g sashimi grade kingfish, skinned, boned and cut into 1cm chunks
1 small avocado, cut into 1cm chunks
1 cucumber, seeds removed and finely diced
1/2 red onion, finely diced
2 Birdseye chillies, seeds removed and finely diced
3 tbsp shredded coconut, toasted
1 small handful fresh coriander leaves, finely chopped
Dressing
1 garlic clove, minced
2 tbsp olive oil
2 tbsp coconut milk
1 tbsp Altos tequila
1 tsp agave syrup
1 lime, juice only
Method
Step 1. Heat 2cm of oil in a heavy based pot or deep-edged frypan over high heat. Fry the tortillas until golden. Drain on paper towel and set aside.
Step 2. To make the dressing, whisk all of the ingredients together in a bowl and season with salt. Adjust to your liking.
Step 3. Add all of the ceviche ingredients to a bowl and pour over the dressing. Gently toss to combine.
Step 4. To serve, place generous spoonfuls of the kingfish ceviche onto each tostada and enjoy straight away.
Cubanos (Cuban Sandwich)
RECIPE DEVELOPED FOR CAPILANO HONEY
The yearly question, what do we do with all that leftover Christmas ham? Well this recipe is a lot of fun and packs some serious flavour into some leftover sandwiches in the form of the famous Cubano! My Hot Chili Honey & Chipotle Glazed Ham gives you the perfect starting point for this leftover delight.
Prep 00:10
Cook 00:10
Makes 2
Easy
Ingredients List
Chopped Ham
1 cup leftover Hot Chili Honey & Chipotle Glazed Ham*, chopped into small chunks
2 tsp ground coriander
2 tsp ground cumin
2 cloves garlic, finely grated
2 tbs chipotle in adobo, sauce only
2tbs fresh orange juice
1tbs Capilano Honey
Sliced Ham
200g thinly sliced leftover Hot Chili Honey & Chipotle Glazed Ham
2 Cuban bread rolls*
Yellow mustard, to serve
Whole egg mayonnaise, to serve
6 slices Swiss cheese
2 dill pickles, sliced into thin strips
1 tbs butter, melted
Method
Step 1. Prepare the chopped ham component of the sandwich by heating a non stick pan to medium high heat, add chopped ham and saute until beginning to warm through. Add ground coriander, cumin, garlic, chipotle, orange juice stir well to combine. Increase heat slightly and once hot add the Capilano honey. Cook until the juice has evaporated and the chopped ham is sticky and golden. Set aside and allow to cool slightly.
Step 2. Assemble the sandwich starting with a base layer of yellow mustard and swiss cheese slices, top with sliced ham, followed by the spiced chopped honey ham, topped with dill pickle slices and a scaping of mayonnaise on the top of the bun.
Step 3. Heat a griddle pan over medium heat. Brush tops of bread with melted butter, place the sandwiches top down and using a weight of some kind (fish weight, another pan) cook until roll is crisp and bar marks show on bread, brush base of bread with butter, flip and cook on the base until cheese is melted. Serve warm and enjoy
Notes
* The best section of the ham for this dish is the part around the hock, dig in there to get the good stuff and make sure nothing goes to waste!
* Cuban rolls are obviously quite hard to find in Australia, so as an alternative use small Turkish rolls.
WHO DOESNT LOVE A GOOD SANDWICH, MORE BELOW…
SWEET CORN WITH HOT CHILLI HONEY BUTTER
RECIPE DEVELOPED FOR CAPILANO HONEY
The perfect side to go with your Hot Chili Honey & Chipotle Glazed Ham, punchy flavours that will get the taste buds dancing and your guests diving in for more and more!
Prep 00:10
Cook 00:15
Serves 6 as part of a shared meal
Super Easy
Ingredients List
6 whole ears of corn
Hot Chili Honey Butter,
4 tbs Capilano Hot Chilli Honey, plus extra for drizzling
75g Pepe Saya smoked butter, room temperature
2 tsp smoked paprika
Sea salt, to taste
75g Greek Feta*, crumbled
1/2 cup coriander, finely chopped
Method
Step 1. Heat a barbecue, chargrill or cast iron griddle pan on medium-high heat. While grill is warming, fold husks back, removing any corn silk, to expose the kernels and tie the husk with kitchen string. Cook corn, turning occasionally, for 10 mins or until lightly charred.
Step 2. While the corn is cooking, prepare the Hot Chilli Honey butter by whipping together all the butter ingredients in a small bowl. Having room temp butter here is key. Cover and set aside until corn is cooked and ready for the butter.
Step 3. Once corn is cooked, tender and lightly charred remove to a serving dish and brush over the room temperature butter, turning the corn to ensure the whole cob is coated. Allow to cool slightly before garnishing with crumbled feta and coriander.
Notes
*Ensure the feta you buy is hard/firm so that you can crumble over the corn.
CHORIZO & BEAN DIP
The ultimate chip and dip combo that goes hand-in-hand with a cold beer and good company.
Prep 00:10
Cook 00:20
Serves good for sharing
Super Easy
Ingredients
200g chorizo, skin removed, broken into small chunks
1 brown onion, diced
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp chilli powder
2 400g tins black beans, drained and rinsed
1 can beer
1 x 454g jar Desert Pepper Chile con Queso
1/2 cup shredded tasty cheese
Corn chips to serve
Method
Step 1. Preheat the oven to 200C. Heat some olive oil in a pan and cook the onion and chorizo until browned.
Step 2. Add the beans and the spices and mix together. Cook for around 2 minutes.
Step 3. Add the can of beer. Simmer until almost all the liquid has reduced and mash the beans slightly. Pour into an oven dish (or use the pan you have cooked it in). Add the queso over the top and sprinkle over the shredded cheese
Step 4. Bake for 10 minutes or until the cheese is melted and golden. Serve straight away with corn chips.
CHICKEN AL PASTOR TACOS
A simplified, but tasty take on the “al pastor” method for tacos. Salty, sweet and spicy. A great one to share with friends; a taco in one hand and a cold beer in the other.
Prep 00:20
Cook 00:30
Serves 4
Easy
Ingredients
12 small, soft flour tortillas
1kg skinless chicken thigh
4 fresh pineapple rounds, cut 2cm thick
Marinade
1 cup pineapple juice
2 tbs olive oil
2 tinned pineapple rings
4 cloves garlic
1 tbs smoked paprika
1 tbs oregano
1/4 tsp ground cinnamon
1 tsp salt
1 dried chipotle chilli*
1 dried guajillo chilli*
To serve
Sour cream
Finely chopped white onion
Fresh coriander
Lime wedges
Hot sauce
Method
Step 1. Rehydrate the dried chillies by covering with hot water. Allow to soften for around 15 minutes. Remove the chillies and keep the water aside.
Step 2. To make the marinade, add all of the marinade ingredients to a blender jug along with a splash of the steeping water from the dried chillies and blend until smooth.
Step 3. Coat the chicken in the marinade and allow it to sit in the fridge for at least 2 hours (optional).*
Step 4. Preheat the BBQ to high heat. Cook the chicken and the pineapple on the grill until caramelised and cooked through. Warm up the tortillas briefly on the grill. Roughly chop the chicken and the pineapple and serve on warm flour tortillas with sour cream, white onion, fresh coriander, lime and your favourite hot sauce.
Notes
*If you can’t find dried whole chillies, you could use a teaspoon dried chipotle powder and a teaspoon dried giajillo powder or omit these ingredients. It will still taste great!
* You can skip the long marinating time and simply cook the chicken straight away to save some time. Also note that you do not want to marinade any longer than 2hrs as the pineapple juice can denature the proteins in the chicken making it overly tender and unappetising.
TACO TIME! MORE RECIPES HERE
Coca-Cola Pulled Pork Tacos
A great way to jazz up a store-bought pulled pork with some simple, flavourful additions. One can of humble Coca-Cola takes these tacos to the next level.
Prep 00:20
Cook 00:30
Serves 4
Easy
Ingredients
12 small, soft corn tortillas
2 whole corn on the cob, husk removed
Coca-Cola Pulled Pork
2 packed cups store-bought or your own homemade pulled pork (my recipe for that here..)*
1 x 375ml can Coca-Cola
1/2 brown onion, diced
1 tbs smoked paprika
2 tsp ground cumin
1 tsp chilli powder
1 tbs chipotle in adobo, chopped
Apple Slaw
1 Granny Smith apple, julienned
1/4 red cabbage, finely sliced
1 cup Greek yoghurt
2 tbs finely chopped fresh parsley
2 tbs finely chopped fresh coriander
2 tbs finely chopped fresh mint
2 tbs apple cider vinegar
1 tbs olive oil
To serve
100g crumbly feta cheese
Lime wedges
Method
Step 1. To make the pulled pork, fry the onion in a tablespoon of olive oil on medium heat until soft. Stir in the spices and chipotle. Add the pulled pork, followed by the Coca-Cola and cook for around 5 minutes or until the liquid has reduced, creating a glossy sauce.
Step 2. Cook the corn on a griddle pan over medium heat until charred and tender. Slices the kernels from the cob.
Step 3. To make the apple slaw, mix together the yoghurt, herbs, vinegar and oil in a bowl. Season with salt and mix in the apple and cabbage.
Step 4. Warm up the corn tortillas over the grill or in the microwave and serve them with the pulled pork, apple slaw and grilled corn. Top with crumbled feta and a squeeze of fresh lime.
Notes
* You could also make this recipe with some shredded store-bought BBQ chicken. Similar to this recipe here…
MORE TACOS HERE
BEER BATTER FISH TACOS W/ JALAPEŃO TARTARE
Change up your taco game with these fresh and zingy fish tacos. Perfect for warm summer nights when you want something light, simple and full of flavour.
Prep 00:20
Cook 00:10
Easy
Ingredients
1L rice bran oil for frying
12 corn tortillas, warmed
500g snapper fillet
1 1/2 cups self-raising flour
1 tsp smoked paprika
1 tsp onion powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
350ml beer
Jalepeńo tartare
1/2 cup sour cream
1/2 yoghurt
1/4 white onion, finely diced
2 Tbsp pickled jalapeno peppers, finely chopped
1 Tbsp pickle juice
2 Tbsp dill, finely chopped
2 Tbsp coriander leaves, finely chopped
1/4 tsp salt
To Serve
1/4 iceburg lettuce, shredded
Lemon wedges
Extra dill and coriander for garnish
Method
Step 1. Place the flour and spices in a mixing bowl and whisk together to combine. Add the beer and whisk until smooth. Set aside to rest for 20 minutes.
Step 2. To make the sauce, mix together all of the ingredients in a bowl and refrigerate until you’re ready to serve.
Step 3. Cut the fish into finger sized strips and heat the oil 190C or until a wooden spoon sizzles gently when dipped into the oil.
Step 4. Dip the fish in the batter, let the excess drip off and gently place into the hot oil. Fry for 2-3 minutes or until golden and crisp. Drain on paper towel and season with salt.
Step 5. Serve with warm corn tortillas, the jalapeno tartare sauce, shredded lettuce, lemon wedges and extra fresh herbs.
VEGAN FRIED TOMATO TACO
A seriously tasty taco for all. This recipe is vegan and is perfect for entertaining or to spice up your Meat Free Mondays or Taco Tuesdays.
Prep 00:20
Cook 00:30
Serves 3-4
Easy
Ingredients
12 soft corn tortillas
8 medium sized green tomatoes, cut into wedges
1 1/2 cups plain flour
1 cup nut milk
2 cups breadcrumbs
Rice bran oil for frying
Black Beans
1 400g tin black beans
1 brown onion, diced
2 tsp cumin seeds
2 tsp coriander
1 tsp chipotle powder
1/2 can beer
Fresh Green sauce
1/4 cup olive oil
2 limes, juiced
1/4 white onion, finely diced
2 jalapenos, sliced
Small handful fresh coriander
Small handful fresh parsley
Small handful dill
Pinch of sea salt
1 avocado
Method
Step 1. To make the beans, fry the onion in olive oil until soft. Add the cumin seeds, chipotle powder and ground coriander and cook briefly until fragrant. Add the beans and season with salt. Add the beer, stir through and reduce until mostly evaporated. Mash roughly, set aside and keep warm.
Step 2. To make the green sauce, add everything to a blender jug starting with the liquid ingredients. Blend until smooth. Adjust seasoning to your liking.
Step 3. To make the fried tomatoes, place the flour, breadcrumbs and nut milk into separate bowls. Coat the tomato wedges in flour, then nut milk and then breadcrumbs. Set them aside on a tray and heat 1 inch of rice bran oil in a large pan with deep sides.
Step 4. Fry the tomatoes in batches until golden and drain on paper towel.
Step 5. Heat your corn tacos and serve with the beans, green sauce, fried tomatoes and fresh coriander.
TACO TIME!
CARNE ASADA W/ SALSA VERDE TACO
These simple steak tacos are an excellent way to make your meat go further and to add a bit of flare to your taco repertoire. A quick and easy crowd pleaser.
Prep 00:10
Cook 00:15
Serves 4
Easy
Ingredients
Salsa Verde
1/2 white onion
1 jalapeno pepper
2 cloves garlic
1 large handful flat leaf parsley
1 large handful fresh coriander
1 lime, juiced
1/2 cup olive oil
12 soft corn tortillas, warmed
400g flank steak
2 tsp cumin seeds
2 tsp dried oregano
1/2 tsp chilli powder
To serve
1/2 white onion, finely diced
Sliced jalapenos
Fresh coriander
Lime wedges
Method
Step 1. To make the sauce, place all of the ingredients in a food processor. Season with salt and blend until smooth. Adjust flavour to your taste.
Step 2. Rub the steak with cumin, oregano and chilli powder. Season generously with salt and lightly coat with olive oil. Cook the steak in a hot, cast iron pan for 2-3 minutes on one side and 1-2 minutes on the other side. Allow it to rest for 5 minutes before slicing into thin strips.
Step 3. Serve the steak on warm corn tortillas with the salsa verde, white onion, sliced jalapenos, fresh coriander and lime wedges.
Notes:
* Make these tacos with any kind of steak you like. Other cuts that work well are skirt steak and rump. Best cooked rare to medium-rare.
YOU CAN’T GO WRONG WITH THESE…
LEFT OVER ROAST CHOOK TACO
Leave the old roast chook salad rolls behind and rip into this roast chook tacos!
Prep 00:10
Cook 00:15
Serves 4
Super Easy
Ingredients
12 soft flour tacos, warmed
3 cups rotisserie chicken, shredded (plus the juice or ‘jelly’ from the bag)
1/2 onion, diced
2 cloves garlic, finely chopped
2 tsp ground cumin
2 Tbsp chipotle in adobo*, chopped
To serve
1/4 white cabbage, shredded
Sour cream
Extra chipotle in adobo sauce
Fresh coriander
Lime wedges
Method
Step 1. Fry the onion and garlic in olive oil until soft. Add the cumin and season with a little salt. Add the chipotle sauce and chicken jelly (if you have it) with 1/4 cup water. Simmer gently for 2-3 minutes.
Step 2. Add the chicken and stir through the sauce (add more water if needed to moisten).
Step 3. Serve the chicken with warm, soft tortillas, extra chipotle sauce, sour cream, shredded cabbage, coriander and lime.
Notes:
* You can find chipotle in adobo at most large supermarkets these days alternatively hit up your local speciality grocer or online.
IT’S TACO TUESDAY
Featured
HARD SHELL TACOS
Everyone loves a classic hard shell taco (well at least I hope they do!) Try making your own spice mix that you can multiply and use over and over again. Make this dish your own by adding your own twists!
Prep 00:15
Cook 00:15
Serves 4
Super Easy
Ingredients
HQ Spice mix
1 Tbsp smoked paprika
1 Tbsp ground cumin
2 tsp ground coriander
2 tsp onion powder
1 tsp chilli powder
1 tsp oregano
1/4 tsp salt
12 hard shell tacos
500g regular beef mince
1 onion, diced
2 Tbsp HQ spice mix
To serve
1/4 iceburg lettuce, shredded
2 tomatoes, diced
Tasty (cheddar) cheese, grated
Sour cream
Lime wedges
Hot sauce
Method
Step 1. Preheat the oven to 200C and arrange the tacos on a tray. To make the spice mix, place all of the ingredients in a small jar or bowl and mix together.
Step 2. Heat some oil in a frypan and saute the onion until slightly charred. Add the beef and cook until well browned. Season with salt. Add 2 Tbsp of the spice mix and stir through. Add a splash of water to loosen and cook for a further 2-3 minutes.
Step 3. Heat the tacos in the oven for 3-5 minutes. Serve with shredded lettuce, diced tomato, grated cheese, sour cream, lime wedges and hot sauce.
MORE MEXICAN STYLE HITS
Featured
ASIAN STYLE BEEF NACHOS
RECIPE DEVELOPED FOR KIKKOMAN
Serves: 4
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients
2 teaspoons rice bran oil
500g beef mince
2 cloves garlic, minced
2cm ginger, minced
Pinch dried chilli flakes
⅓ cup Kikkoman Teriyaki Marinade
1 x 200g packet plain corn chips
2 cups (440g) shredded Cheddar cheese
1 small carrot, shredded
1 cup coriander, leaves picked and roughly chopped
1 small Lebanese cucumber, finely sliced
1 long red chilli, finely sliced
6 spring onions, finely sliced
Chilli Soy Guacamole
1 large avocado
¼ cup full-fat yoghurt
2 teaspoons Kikkoman Soy Sauce
2 teaspoons sesame oil
Pinch dried chilli flakes
Method
1. Heat the oil in a large frying pan over medium-heat high. Add in the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, until nicely browned and cooked through. Add in the garlic, ginger and chilli flakes and stir through for 1 minute, or until fragrant. Add the Kikkoman Teriyaki Marinade and stir through until well coated. Remove from the heat.
2. Preheat the oven grill to high. Spread the corn chips across a large baking tray (or two smaller baking trays). Spoon over the soy beef mince and sprinkle over the cheese. Place under the grill for 5 minutes until cheese is melted and corn chips are golden.
3. While the nachos are under the grill, make the Chilli Soy Guacamole. Add the avocado to a bowl and mash with the back of a fork. Add the remaining ingredients and mix together until well combined and creamy.
4. Remove nachos from the grill. Top with the shredded carrot, coriander, cucumber, chilli and spring onions. Dollop over the Chilli Soy Guacamole to serve.
Tips / Notes:
If you’d like your Chilli Soy Guacamole a little thinner for a drizzle consistency, add 1-2 tablespoons of water and whisk through.
WATCH THE VIDEO HERE 👇🏼
MORE FLAVOUR FLOWING HERE
Featured
AVO ALE BRAISED PULLED PORK TACOS W/ AVO HOT SAUCE
RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS
PREP 00:20
COOK 03:30
SERVES 6
Capable Cooks
INGREDIENTS
Avo Ale Braised Pulled Pork
1.5 kg boneless pork shoulder, trimmed
1 tablespoon brown sugar
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon sea salt
2 tablespoon extra virgin olive oil
1 large brown onion, roughly chopped
4 garlic cloves, crushed
375ml Grassy Knoll Aussie Avo Cream Ale
500ml beef stock
Avocado Hot Sauce
1 jalapeño pepper, stems removed, deseeded
1 habanero pepper, stems removed, deseeded
2 medium Australia Avocados
1 lime, juiced
1 clove garlic, crushed
¼ cup of olive oil
To serve
12-18 corn tortillas, warmed
¼ wedge purple cabbage, finely sliced
1 small red onion, finely sliced
1 large mango, flesh chopped into cubes
1 cup coriander, roughly chopped
METHOD
Step 1. Preheat oven to 180C. Combine the brown sugar, cumin, paprika, salt and pepper in a small bowel. Rub the pork with this spice mixture, getting into crevices.
Step 2. Heat the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium-high heat. Add the pork and cook, turning frequently, for 5-7 minutes or until browned all over. Transfer to a plate. Reduce heat to medium-low and add the onion and garlic and cook, stirring, for 3-4 minutes, until softened. Add the Avo Ale and stock and bring to a simmer, scraping the bottom of the pot with a spoon to release any bits stuck to the bottom. Add pork back to the pot. Cover with a lid and place into the oven for 3-4 hours until very tender.
Step 3. Remove pork from the oven and roughly shred the meat. Place over medium heat on the stove top and cook, simmering for 20 minutes until sauce thickens.
Step 4. Make the Avocado Hot Sauce by bringing a medium pot of water to the boil, Add in the jalapeno and habanero. Boil for ten minutes. Use tongs to take them out and set aside to cool. Reserve the cooking water. To a blender, add the cooled chilli, avocado flesh, lime juice, garlic, olive oil and a dash of the chilli water. Blend on high until completely creamy, add more of the boiled chilli water until you reach the consistency you like.
Step 5. Serve warmed corn tortillas with the shredded Avo Ale Pulled Pork, Avocado Hot Sauce, purple cabbage, mango, coriander and red onion. Serve with cold Avocado Beers.
Note:
If you can’t find habanero or jalapeño peppers. Use 2-3 long green chillies, deseeded (or not) depending how hot you’d like your sauce.
For an alcohol-free version. Replace the beer in the Avo Ale Pulled Pork with 1 tablespoon of vinegar and 350ml extra beef stock
CREDITS
Recipe: Hayden Quinn
Food: Meg Yonson / Hayden Quinn
Styling: Olivia Blackmore
Photo: Luisa Brimble
RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS
CARNITAS TORTILLA POCKETS
RECIPE BROUGHT TO YOU BY OLD EL PASO
PREP 00:10
COOK 03:00
SERVES 6
Easy
Ingredients List
1 x Old El Paso Tortilla Pockets Kit
1/3 cup Australian Extra Virgin Olive Oil
1.5 kg boneless pork shoulder, trimmed
1 large brown onion, roughly chopped
5 garlic cloves, crushed
Packet of seasoning mix from Tortilla Pocket Kit
1/2 tbs chipotle chili powder
1 tbs dried oregano
1 tsp cumin seeds
1/4 cup apple cider vinegar
Packet of salsa from Tortilla Pocket Kit
Peel of 1 orange
Juice of 2 oranges
1.5 litres (52 fl oz/6 cups) veal or beef stock
Sea salt and pepper to taste
To serve
1 small white onion, finely diced
1/4 cup coriander, finely chopped
2 limes, cut in wedges, to serve
90g fetta, finely crumbled, to serve
1 packet, store bought Mexican Rice
1 can Old El Paso black beans, rinsed and drained
METHOD
Step 1. Preheat the oven to 180C. To braise the pork, heat 2 tablespoons of the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium heat. Add the pork and cook, turning frequently, for 5 minutes or until browned all over. Transfer to a plate. Reduce heat to medium-low and add the onion and cook, stirring, for 3-4 minutes, until softened. Add remaining olive oil, garlic, tortilla pocket seasoning mix and extra spices over low heat. Cook, stirring for 1-2 minutes or until the spices are aromatic. Deglaze the pan by adding in the vinegar and stirring through. Add the the salsa, orange peel, orange juice and stock. Season well with salt and pepper.
Step 2. Return the pork to the dish. If the pork isn’t completely submerged, add enough water to cover the pork and bring to the boil. Cover with a cartouche (a piece of baking paper folded to make a lid) and place with lid on in the oven to braise, turning occasionally, for 3 hours or until very tender. Remove the pork from the braising liquid, transfer to a heatproof bowl and cover the bowl loosely with foil. Reserve the cooking liquid in the dish. Stand the pork until it’s cool enough to handle.
Step 3. Return the dish of cooking liquid to the stovetop over medium heat and simmer gently, skimming off any impurities that come to the surface, until the liquid has reduced by three-quarters. Strain the liquid through a fine sieve into a heatproof bowl. Finely shred the braised pork into the strained liquid.
Step 4. To serve, fill your Old El Paso Tortilla Pockets in layers of rice, beans, herbs, pork and cheese until full.
Notes
* This pulled pork recipe is a great staple to add to tacos, nachos, tortilla, burritos etc.
—————————
CREDITS
Recipe: Hayden Quinn
Food: Hayden Quinn
Styling: Breda Fenn
Photo: Luisa Brimble
RECIPE BROUGHT TO YOU BY OLD EL PASO
FIESTA TIME!
VEGETARIAN NACHOS
RECIPE BROUGHT TO YOU BY OLD EL PASO
I love love love vego nachos, even more so than beef or chicken or any other type. I don't know what it is but nachos for me brings some sort of childlike fun, or excitement when it comes to eating! It must be the fact you eat with your hands and it is such an amazing dish to share with friends!
PREP 00:15
COOK 00:30
SERVES: 4
WHAT'S IN IT?
Bean Mix
1 tbs veg oil
1 small brown onion, roughly chopped
1 packet Old El Paso Nachos Spice Mix
1 (400g) can Old El Paso Black Beans, rinsed and drained
1 (400g) can Old El Paso Mexe Beans
250ml vegetable stock
10 pack Old El Paso hard taco shells, cooked as per packet instructions
2 cup shredded cheese (tasty)*
Toppings
2 ripe avocados, cut into chunks
6 tbs (xx cups) sour Cream*
1/4 iceberg lettuce, shredded
200g grape tomatoes, halved
Shredded cheese, to serve
Hot sauce of choice, to serve
Coriander, to serve
Lime wedges, to serve
PUTTING IT ALL TOGETHER
Step 1. In a high sided skillet heat oil over medium high heat and cook onion until aromatic and almost charred. Reduce to low and add Old El Paso Nachos Spice Mix, toast the spice mix lightly, add beans and coat with spices. Increase heat and pour over vegetable stock. Cook uncovered for 10-15mins until beans begin to soften. Lightly mash with the back of a spoon.
Step 2. Break up cooked taco shells into large pieces and place in oven proof serving dish cover with cheese, bake in oven for 10-12mins until cheese is melted. Remove from oven and load with cooked beans and serve your nachos with your choice of toppings and enjoy with friends!
Notes
* Choose vegan alternatives to cheese and sour cream to make this a vegan dish.
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CREDITS
Recipe: Hayden Quinn
Food: Hayden Quinn
Styling: Breda Fenn
Photo: Luisa Brimble
RECIPE BROUGHT TO YOU BY OLD EL PASO
FIESTA TIME!
CHICKEN MOLE TACOS
RECIPE BROUGHT TO YOU BY OLD EL PASO
SERVES: 4
WHAT'S IN IT?
Mole Spice Mix
2 tbs Australian extra virgin olive oil
1 brown onion, roughly chopped
3 cloves garlic, crushed
1 packet Old El Paso Taco Spice Mix
1/2 tbs chipotle chili powder (or other Mexican chili powder)
1 tbs dried oregano
1/2 tsp cinnamon powder
Zest, 1 orange
Juice, 1 orange
250ml chicken stock
50g dark chocolate
8 Free Range Chicken thighs
Purple Cabbage Slaw
1/4 head purple cabbage, finely shredded
Juice, 1 lime
1/4 cup coriander, leaves only
Sea salt, to taste
To serve
10 pack Old El Paso Mini Flour Tortilla
Coriander, to serve
Lime, to serve
Sour cream, to serve
PUTTING IT ALL TOGETHER
Step 1. Preheat oven to 180C. In a large oven proof saucepan over medium high heat saute onion in olive oil for 5 minutes until fragrant and lightly coloured, add garlic and cook for a further 3 minutes. Reduce heat to low and add Old El Paso Taco Spice Mix along with chipotle chili powder, oregano, cinnamon and orange zest. Stir to combine and cook gently for 2-3mins to activate the spices. Increase the heat and add orange juice, chicken stock and chicken thighs. Bring to the boil, once boiling cover and place into oven and cook for 1.5hrs or until the chicken thighs are nice and tender. Remove from oven and allow to cool slightly.
Step 2. Once cooled, remove chicken from cooking liquor and shred using two forks. Place the saucepan with sauce back onto the heat and bring to the boil, reduce slightly, once reduced add chocolate and stir through to combine well. Add pulled chicken to the mole sauce and keep warm to serve.
Step 3. Make cabbage slaw by simply tossing with coriander and sea salt and dressing with lime juice. Serve chicken on Old El Paso Mini Flour Tortillas with sour cream, slaw, extra coriander and lime.
CREDITS
Recipe: Hayden Quinn
Food: Hayden Quinn
Styling: Breda Fenn
Photo: Luisa Brimble
RECIPE BROUGHT TO YOU BY OLD EL PASO
FIESTA TIME!
FISH TACOS
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
1/3 cup (80ml) extra virgin olive oil
5 Roma tomatoes, halved
2-3 jalapeño chillies, halved
1 small white onion, sliced into 1cm-thick rings
1 garlic clove, crushed
¾ bunch coriander, leaves picked, stalks finely chopped, plus extra to serve
Juice & finely grated zest of 1 lime, plus wedges to serve
1 tbs Cajun spice mix
1 tsp brown sugar
600g monkfish (or other firm white fish), cut into 10cm pieces
4 soft small tortillas, warmed
Sliced avocado, thinly sliced red cabbage & sour cream, to serve
PUTTING IT ALL TOGETHER:
For charred tomato salsa, heat a chargrill pan or barbecue to medium-high heat.
Combine half the oil, tomato, jalapeño and onion in a bowl, season and toss to coat. Grill mixture, turning once, for 5-7 minutes until charred. Set aside on a plate to cool, then transfer to a food processor, add garlic, coriander leaves and stalks and lime juice, season well and pulse until coarsely chopped. Place in a bowl and set aside.
Combine Cajun spice, sugar and lime zest in a bowl, season, add fish and turn to coat. Grill, turning once, for 3-4 minutes until just cooked. Place on a plate, loosely cover with foil and rest for 2 minutes.
Place fish in tortillas over avocado, cabbage, sour cream, extra coriander and charred tomato salsa.
Serve with lime wedges.