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Create hundreds of recipes using your Legend Blends!
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This is a classic English recipe, invented in the medieval era, which was originally a type of thickened drink that evolved into a simple but delicious dessert. For a Taco Legend twist, we're using limes rather than lemons, the sweet spices of our ANCHO and CANELA BLENDS plus a mix of caramelised seeds on top to make this easy dessert look and taste even more sophisticated!
Book: Taco Legend Club Recipe
Prep: 5 mins
Cook: 10 mins plus 1-2 hours to set
Lime Posset - Downloadable Recipe
The perfect drink to warm you up on a winter's evening, or even get you going at breakfast on a cold morning!
Taco Legend Club Recipe
Prep: 0 mins
Cook: 10 mins
Mexican Hot Chocolate - Downloadable Recipe
Tlayuda (pronounced 'cli-you-da'), are a favourite dish from Oaxaca state in central Mexico. They're made of a large toasted crispy tortilla topped with refried beans, cheese, salad and salsa. It's a bit like a Mexican pizza, just with much fresher flavours!
Prep: 35 mins
Cook: 25 mins
Tlayuda - Downloadable Recipe
Hush puppies are a beloved American treat of deep-fried cornmeal batter, usually served as a side dish with barbecue in the Southern states. Here we're making sweet ones with grated apple and a fragrant CANELA sugar sprinkled on top. Fantastic as an autumnal dessert with some sour cream or ice cream on the side!
Prep: 10 mins
Apple & Cinnamon Hush Puppies - Downloadable Recipe
Poc chuc is a Mayan dish from the tropical southern part of Mexico that uses the unique sour oranges that grow in the region to make a tangy, fragrant marinade and salsa for grilled meat. You can use a mix of orange and lime to get the same effect, and the fresh, zingy and spicy flavour is fabulous at a barbeque - it really makes a delicious change from all those bog standard sweet and sticky marinades!
Prep: 20 mins
Cook: 1 hour 30 mins
Poc Chuc - Downloadable Recipe
Cooking ingredients 'mixiote' is an ancient technique of wrapping them in a parcel (often using agave leaves) together with Mexican chillies, garlic and lime, then baking in the embers of a fire for hours so they steam and cook in their own juices. Joints of meat are fantastic cooked this way, as are vegetables such as the whole new potatoes we're using here which make a lovely side dish at a barbeque, or with simply grilled chicken or fish.
Book: Taco Legend Club
Prep: 15 mins
Cook: 1 hour 40 mins
New Potatoes Mixiote - Downloadable Recipe
This month we're putting a smoky Taco Legend twist on a high street favourite - piri piri chicken. Our CHIPOTLE BLEND adds all the fabulous scent and flavour of the barbeque, without any of the hassle - although you can of course cook the whole dish on the bbq for an even smokier flavour if the weather permits!
Cook: 55 mins
Smoky Piri Piri Chicken - Downloadable Recipe
Here we’re using the Taco Legend blends to colour and flavour a classic baked mac & cheese. The spices really complement the rich, creamy cheese sauce and this Tex-Mex dish makes a fantastic dinner with a simple green salad on the side.
Prep: 25 mins
Cook: 50 mins
Taco Legend Mac & Cheese
Patatas bravas is now one of the most popular Spanish tapas dishes, but of course, the potatoes and tomatoes originally came from Latin America (as did the spicy peppers used to flavour the sauce). So, here we're making a Spanish/Mexican fusion version with lime and a touch of extra heat from our ANCHO and CHIPOTLE BLENDS!
Cook: 45 mins
Patatas Bravas
An abundance of courgettes is a regular summer feature for keen gardeners, and this month we’re using them to make fabulous Tex-Mex zucchini boats. They're hollowed out, seasoned and baked to concentrate their flavour and reduce the water content, then filled with spicy mince and cheese - a delicious summer dinner!
Zucchini Boats
Shakshouka is of Maghrebi (Ottoman North African) origin, developed after the Columbian Exchange introduced tomatoes and peppers from the Americas into Africa and Asia. Here we’re using the Taco Legend spices to give it a Mexican twist, creating a dish that's great for brunch with hot pitta breads or tortillas on the side.
Cook: 40 mins
Taco Legend Shakshouka
This classic American dish originated in Louisiana during Spanish rule, and it’s easy to see how it might have started off life as a local version of Valencian paella. Over time, ingredients from the Caribbean and Latin America crept in and here we're using the Taco Legend blends to add heat, colour and flavour!
Taco Legend Jambalaya
This month we’re giving an old family favourite a Taco Legend refresh, with a Mexican-flavoured spaghetti bolognese! The mince is cooked in a tomato salsa flavoured with ANCHO, CANELA and CHIPOTLE BLEND, plus there’s some smoky and spicy breadcrumbs (called pangrattato in Italy - 'poor man’s parmesan'!) to sprinkle on top.
Cook: 1 hour
Taco Legend Spag Bol
This simple chicken and sweet pepper dish coated in melted cheese makes a delicious family-friendly filling for a taco night. It’s a favourite in Mexico City where it's found at taco stands and food markets - perfect for satisfying a gnawing hunger (or even soaking up the effects of the night before!).
Cook: 35 mins
Chicken Alambre
These indulgent corn fritters make for a delicious and fresh-tasting brunch with the tangy avocado and tomato chopped salsa on the side. Perfect with a poached egg, or serve with a pile of hot tortillas and a drizzle of mayocrema (How to be a Taco Legend p170) to make a fabulous breakfast taco!
Cook: 20 mins
Corn Fritters with Avocado Salsa - Downloadable Recipe
Prep: mins
Cook: mins
Mexican Shepherd's Pie
BBQ nachos are a fairly recent creation from Memphis, Tennessee. The combination of rich meat, cheese and tortilla chips, balanced by the sweet, tangy sauce and a touch of smoky heat from the Taco Legend blends is incredibly moreish and will hopefully be a big favourite of yours this summer!
Cook: 2 hours
BBQ Nachos
Here's something new and delicious to try this pancake day - some fluffy American-style pancakes with a rich and indulgent dulce de leche (meaning ‘sweet milk’ or ‘milk jam’) topping! Dulce de leche is massively popular in many Central and South American countries (having been introduced by the Spanish and Portuguese), and we're giving ours a Mexican flavour with lots of CANELA BLEND and a zesty lime sour cream on top.
American Pancakes with Cinnamon Dulce de Leche
Combining the flavours of Mexico with the cooking of Greece, these moreish fritters are a useful and delicious way of using up an excess crop of courgettes or marrows. They work fantastically well with the fresh tomato salsa as a starter for a summer feast, a light lunch or even a brunch with tortillas and fried eggs on the side!
Courgette Fritters with Fresh Tomato Salsa
This is a really delicious meal that's filling and satisfying from the corn and sweet potato, but also bright and fresh from the lime and coriander. You can add some more colour and texture by serving it with a few pieces of chopped avocado on top, making it a lovely late-summer lunch with some crusty bread on the side!
Tomato Corn Chowder
Paprikash is a Hungarian dish of chicken cooked with onions, peppers and lots of paprika, with sour cream stirred in at the end to make a rich sauce. Here we're giving it a Taco Legend twist with our ANCHO and CHIPOTLE BLENDS for a spicier, smoky flavour that's delicious served with rice, beans, pasta or a jacket potato!
Smoky Paprikash
Inspired by the modern-day popularity of pasties in Mexico (which are a legacy of Cornish miners who worked there in the late 19th Century), we're using our Taco Legend blends to add a bit of Mexican flavour to this Cornish favourite! The smoky Chipotle and rich Ancho chilli blends add a lovely depth of smoky flavour to make a lovely lunch dish or as a snack at any time of day!
Prep: 30 mins
Mexican-Style Cornish Pasties
These classic sticky, spicy wings are the perfect dish for eating in front of a movie, in the garden with friends, or as a starter for a taco feast! You can cook them on a barbecue or in the oven, and the mix of the deeply savoury CHIPOTLE BLEND with the sweet honey and tangy vinegar makes them really moreish.
Honey Chipotle Wings
This month we’ve got an Italian classic full of Mexican flavours. The lasagne is made with tortillas (like an enchilada) and the mince is cooked in a rich tomato salsa with ORÉGANO BLEND and ANCHO BLEND, then layered with a simple chili con queso white sauce to put a new spin on a family favourite!
Cook: 1 hour 20 mins
Enchilasagne