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This is our version of a classic chilli con carne that's perfect for a midweek meal with rice, or as a burrito filling. It's fairly moderate on the heat scale, but if you like it a bit hotter, add an extra 2 tsp each of ANCHO BLEND and CHIPOTLE BLEND!
Book: How to Be a Taco Legend
Prep: 15 mins
Cook: 1 hour
Chilli con Carne
Downloadable Recipe
This spicy dish of shredded chicken cooked in a rich chipotle chilli and tomato salsa from Puebla in central Mexico is bound to become a family favourite. Poaching the chicken in the sauce allows it to become deliciously tender and gives the dish a fantastic depth of flavour.
Prep: 10 mins
Cook: 40 mins
Chicken Tinga
Albóndigas is the Spanish word for meatballs and this spiced up Mexican version is cooked in a rich tomato salsa. They're good simply eaten with rice and beans, or even better stuffed inside bread rolls with plenty of the sauce and extra cheese to make a Mexican sandwich known as torta de albóndigas!
Prep: 20 mins
Cook: 1 hour 20 mins
Albóndigas
The word mole (pronounced mo-lay) translates as mixture or sauce, and moles will usually contain at least 20 different ingredients. Mole poblano hails from Puebla in central Mexico and famously contains xocolatl or chocolate for its unique flavour.
Mole Poblano
This is a delicious Tex-Mex version of nachos. It will easily serve four as a snack or, if you're feeling hungry, makes a great TV dinner for two!
Cook: 30 mins
Chilli Beef Nachos
Here our ANCHO BLEND is put to good use in these delicious brownies which are fantastic served warm with ice cream. Despite the amount of ANCHO BLEND added, the heat level is pretty low - it's all about the flavour of the chilli rather than the heat!
Prep: 5 mins
Ancho Chilli Brownies
Al pastor, meaning shepherd's style, refers to the fact that this taco filling is made using the same technique as spit roasted lamb. The addition of succulent grilled pineapple to the savoury charred pork elevates it to something really special.
Cook: 25 mins
Al Pastor
Black beans originate from Central and South America where their low cost and rich nutritional content means they form a fundamental part of the diet. In Mexico this dish is called 'frijoles negros', and it's very often served as part of a main meal.
Cook: 15 mins
Essential Black Beans
Arroz con leche (rice with milk) is a hugely popular dessert across Mexico. It's flavoured here with brown sugar and CANELA BLEND to give a lovely fragrance and caramel colour.
Prep: 0 mins
Cook: 40 mins Plus 30 mins chilling
Arroz con Leche
Texan chilli is known as 'bowl o' red', and there are fierce debates about the key ingredients - tomato is a definite no, and even beans are controversial (although we think they make this rich, sweet and smoky dish even more delicious!).
Cook: 2 hour 30 mins
Texan Chilli
These chocolate pots incorporate a classic Mexican flavour combination of almond, cinnamon and orange into a familiar but very sophisticated dessert (plus they're really easy to make!)
Cook: 10 mins plus 2 hour chilling
Chocolate Pots
Carne asada literally translates as grilled meat, and most commonly in the cattle rearing states of Northern Mexico this means grilled beef. Remember to get your pan searingly hot, rest the steak well and slice as thinly as possible for ultra juicy steak.
Cook: 20 mins
Carne Asada
Suadero is a huge favourite in Mexico City, and this slow-cooked beef dish makes a meltingly tender taco filling. Brisket is the best cut for flavour, but any diced stewing or braising beef will also work really well.
Cook: 1 hour 30 mins
Suadero
Carnitas translates from Spanish as 'little meats' and comes from the state of Michoacán. To make carnitas, fatty cuts of pork are slow cooked, then all the liquid evaporated to create delicious, caramelised, tender pieces of meat.
Cook: 1 hour 15 mins
Essential Carnitas
En-chilada roughly translates as in-chilli sauce, and describes how the rolled tortillas are coated in chilli sauce before being grilled. Here we're making a classic enchilada with a rich tomato sauce, and lots of melted cheese on top!
Enchiladas
Our darkest and deepest flavoured chilli contains plenty of charred vegetables, Worcestershire sauce (a commonly used ingredient in Mexico known as salsa inglesa or English salsa!) and stout or dark beer - delicioso!
Prep: 25 mins
Cook: 2 hours
Chile Negro
Fajitas were originally cooked by cowboys on the ranches of North Mexico and Texas using strips of skirt steak that would have otherwise been thrown away. They're now more commonly cooked with chicken and make a simple yet delicious mid-week meal.
Chicken Fajitas
A la diabla means 'devilled', which refers to the heat level of a dish as much as the bright red colour. This spicy prawn recipe makes a great taco filling, particularly with a mild mayocrema sauce or sour cream drizzled on top!
Camarones a la Diabla
Rice is very popular in northern Mexico, where it's usually served as a side dish rather than a main, together with a dish of beans. It was introduced to Mexico by the Spanish (who in turn sourced it from Asia), and consequently is often referred to as 'Spanish rice'.
Prep: 30 mins
Arroz Verde
Arroz Rojo
Manchamanteles mole literally translates as "tablecloth stainer" due to its vibrant bright red colour. Turkey, which is native to the Americas and domesticated in Mexico, is a common ingredient for mole and here it's cooked in the rich and fruity sauce to make a delicious and unusual family friendly meal!
Cook: 45 mins
Manchamanteles Mole
Barbacoa is an ancient method of cooking meat, wrapped in agave leaves and cooked over hot stones. This simplified version makes a spectacular centrepiece for a taco feast, with such tender, juicy and delicious meat!
Cook: 2 hours 30 mins
Lamb Barbacoa
Wheat was introduced to Mexico by the Spanish conquistadors in the late 16th century and a version of the local corn tortillas began to be made with it. As well as being widely eaten in the north of Mexico and south of the USA, wheat flour tortillas have become increasingly popular across the world.
Flour Tortillas
Adobo is Spanish for sauce or marinade, and in Mexico an adobo usually contains a mix of chillies, spices and vinegar. This version of chicken adobo is one of the simplest and speediest taco fillings you can make!
Essential Chicken Adobo