Mexican food is a vibrant tapestry of flavours, textures, and aromas that reflect the rich cultural heritage of Mexico. At the heart of Mexican cooking lies a handful of essential ingredients, from corn, to beans, chili peppers, tomatoes and avocados. These ingredients are the foundation of a good Mexican feast, and the fresher the produce the better!

Classics, But With A Twist

Tasty Tacos

Tacos are some of the most versatile meals, they offer endless options for creativity. Beef and chicken tacos are the most common, but with the rise of vegetarianism, you might want to try your hand at this vegetarian version. These tacos are packed with flavour and protein. They're perfect for a quick and easy vegetarian meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 teaspoon chilli powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 12 corn tortillas
• Your favourite toppings (avocado, salsa, sour cream, cheese, lime)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Sauté the onion and bell pepper until softened, about 5 minutes.
3. Add the black beans, corn, chilli powder, cumin, garlic powder, salt, and pepper. Stir to combine.
4. Warm the tortillas according to package directions.
5. Fill the tortillas with the black bean and corn mixture.
6. Top with your desired toppings and enjoy!

For extra flavour:

• Add a diced jalapeño for some heat.
• Stir in a handful of fresh cilantro before serving.
• Top with a dollop of Greek yoghurt for a tangy twist.

Flavourful Burritos

Sticking with the vegetarian theme, why not try vegan burritos? They’re bound to be a crowd pleaser, and seeing as they’re vegan, they meet most dietary restrictions.

For the filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 cup cooked brown rice
• 1 teaspoon chilli powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

For serving:

• 8 burrito-sized flour tortillas
• 1 cup lentils, rinsed
• Lettuce, shredded
• Salsa
• Vegan sour cream
• Vegan cheese, shredded
• Avocado, sliced
• Optional: jalapeños, cilantro, lime wedges

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Sauté the onion and green pepper until softened, about 5 minutes.
3. In a large pot, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender. Drain any excess water.
4. Add the black beans, corn, brown rice, chilli powder, cumin, garlic powder, salt, and pepper. Stir to combine and heat through.
5. Warm the tortillas according to package directions.
6. Assemble the burritos: Lay out a tortilla and add a layer of lettuce, followed by the lentils, sliced avocado, bean and rice mixture. Top with vegan sour cream, vegan cheese, avocado, salsa, and any other desired toppings.
7. Fold the sides of the tortilla inward and roll up tightly.

Tips:

• For extra flavour, consider adding a diced jalapeño or a squeeze of lime to the filling.
• You can also add other vegetables to the filling, such as sautéed mushrooms or eggplant.
• To make the burritos easier to eat, wrap them in foil after assembling.

Beyond Tacos and Burritos

While tacos and burritos are beloved staples, Mexican cuisine offers a world of other delicious options. These options are fantastic for large gatherings, and allow you to really show off your culinary talent!

Enchiladas: Corn tortillas filled with various fillings, covered in sauce, and topped with cheese.

Ingredients:

For the filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 1 can (10 ounces) diced green chiles, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 teaspoon chilli powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the enchiladas:

• 12 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheddar cheese, for topping

Instructions:

1. Preheat oven to 190°C (375°F).
2. Prepare the filling: In a large bowl, combine shredded chicken, chopped onion, diced green chiles, black beans, shredded cheddar cheese, sour cream, chilli powder, cumin, salt, and pepper. Mix well.
3. Assemble the enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Dip each tortilla briefly in the remaining enchilada sauce to soften. Place a spoonful of the chicken filling in the centre of each tortilla and roll up tightly.
4. Place the enchiladas: Arrange the rolled enchiladas seam-side down in the prepared baking dish. Pour any remaining enchilada sauce over the top.
5. Bake: Cover the baking dish with foil and bake for 20 minutes. Uncover and sprinkle with additional shredded cheddar cheese. Bake for 5-7 more minutes, or until the cheese is melted and bubbly.
6. Serve: Let cool for a few minutes before serving. Garnish with additional sour cream, avocado, and cilantro if desired.

Tamales: Corn dough filled with meat, cheese, or vegetables, steamed in a corn husk. Tamales are a traditional dish made from corn dough filled with various ingredients, then steamed. Tamales can be served for breakfast, dinner and tea, thanks to the versatility of the filling. Once cooked, the husk or leaf is typically removed before eating. Tamales are a popular food in many Latin American countries, especially during holidays and special occasions. They’re not as popular as the taco or burrito, but have similar qualities that make tamales just as delicious!

Ingredients:

For the dough (masa):

• 4 cups masa harina
• 4 cups chicken broth or water
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup lard or vegetable shortening

For the filling:

• 2 pounds boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 can (4 ounces) green chiles, diced
• 1 teaspoon cumin
• 1 teaspoon chilli powder
• Salt and pepper to taste

Other:

• Dried corn husks
• Large pot with a steamer basket

Instructions:

Prepare the corn husks:

• Soak corn husks in hot water for about 30 minutes, or until pliable.

Make the masa:

1. In a large bowl, combine masa harina, baking powder, and salt.
2. Gradually add chicken broth or water, mixing until a thick dough forms.
3. Add lard or shortening and beat until the dough is light and fluffy.

Prepare the filling:

1. In a skillet, sauté onion and garlic until softened.
2. Add green bell pepper, green chiles, cumin, and chilli powder. Cook for a few minutes more.
3. Combine cooked chicken with the sautéed vegetables. Season with salt and pepper to taste.

Assemble the tamales:

1. Spread a thin layer of masa on the inside of a corn husk.
2. Add a spoonful of the chicken filling in the centre.
3. Fold the sides of the husk inward, then fold the top down to enclose the filling.

Steam the tamales:

1. Place a layer of corn husks in the bottom of the steamer basket to prevent the tamales from touching the bottom.
2. Arrange the tamales upright in the steamer basket.
3. Steam for 1-1.5 hours, or until the masa is cooked through and easily separates from the husk.

Serve:

• Remove the tamales from the husks and serve with your favourite toppings, such as salsa, guacamole, sour cream, and cheese.

Spicing Up Your Service

Choosing the perfect crockery for your Mexican feast elevates the meal. Crafted from Churchill’s robust super vitrified porcelain, the Stonecast Spiced Orange collection offers outstanding durability and resistance to the demands of both commercial and home use. The rich and earthy colours of this range bring a luxurious vibe to the dining table and further elevate the fresh food on the menu.

Alternatively, going for a black backdrop adds a dramatic flare. The Raw Black range exudes a sense of luxury, providing a striking backdrop for your culinary creations. These pieces would look fantastic for bright vegetables and allows the meal to speak for itself. The robust construction ensures that these pieces are built to withstand the rigours of professional kitchens.

Finally, the Salsa Churchill Super Vitrified Crockery is a tried and tested range for Mexican feasts. The bright colours of these products complement the bright colours of the food and add an exciting dash of pattern to the tabletop. As with most of Churchill’s products, these pieces are made from Super Vitrified China and have been designed with the hospitality industry in mind.