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The name of this dish refers not to the state of Colorado, but rather to the colour of the dish (colorado means ‘coloured red’ in Spanish). It’s a popular everyday meal in northern Mexico and southern Texas and here we’re using lots of ANCHO BLEND to give a fabulous rich colour, and deep savoury flavour to this simple stew.
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Prep: 5 mins
Cook: 2 hours 10 mins
Chile Colorado
‘Blackening‘ is a modern technique associated with Cajun cookery that involves the caramelisation of spices on the outside of chicken or fish to create a delicious edible crust. The blackened fish can be served in a taco, or served with some Cajun staples such as a fiery hot sauce, red beans and dirty rice.
Cook: 20 mins
Cajun Blackened Fish
Dessert nachos are very much an American creation rather than something you’d find in Mexico, but this CANELA-scented baked nacho dish with tangy cooked apple, dollops of sour cream and a spicy salted caramel sauce is incredibly delicious, and likely to become a firm family favourite!
Prep: 15 mins
Cook: 30 mins
Apple & Salted Caramel Nachos
Carne guisada is a simple meat stew (normally made with beef) that’s coloured and flavoured with lots of mild chillies and garlic. It’s a very homely dish and would also work well in a slow cooker, or cooked gently in a low oven.
Prep: 25 mins
Cook: 1 hour 45 mins
Carne Guisada
Carne adovada is a New Mexican pork stew cooked with lots of mild dried chillies, garlic and vinegar to make a deeply flavoured, slightly tangy and spicy sauce. It’s usually served with rice and beans, but you can also cook the sauce further to make a dry stew and serve the meat as a taco filling.
Cook: 1 hour 40 mins
Carne Adovada
Beans cooked in a sweet, tangy barbeque sauce are a big favourite in American BBQ restaurants, and when flavoured with our Taco Legend blends they also make a great side dish for any Mexican meal, with a Deep Southern soul!
BBQ Beans
The chicken in this simple traybake is ‘smothered’ in tomato salsa which gives a lovely tangy and slightly spicy flavour, mellowed by the cheese and sour cream. It’s incredibly easy to make and will hopefully become a family favourite in your house!
Cook: 1 hour
Tex-Mex Smothered Chicken
Potato salad is an iconic American dish, and here we’re adding lime, coriander and our ORÉGANO BLEND just to point it gently in the direction of Mexico! These ingredients make a delicious and fresh-tasting change from a standard mayonnaise dressing, and turn this into a fabulous summery side to serve at a barbeque or picnic.
Prep: 10 mins
Cook: 25 mins
Taco Legend Potato Salad
Dirty rice is so-called because the sausage or liver that it's cooked with tends to result in a slightly ‘dirty’ appearance. It’s these bits that pack all of the delicious flavour though, and this Cajun classic made with the holy trinity of onion, celery and capsicum makes a tasty change from standard boiled or steamed rice.
Prep: 30 mins
Dirty Rice
The burrito bowl is a modern creation, using all of the ingredients and flavours of a classic Mexican burrito, but served without the tortilla to make it lighter and healthier. Here we’re poaching skinless chicken to reduce the fat content, but using the Taco Legend blends to keep the flavour up to maximum!
Burrito Bowl
Ninfa’s restaurant in Houston, Texas is said to have invented fajitas - it’s always made there with enormous cuts of beef (usually skirt steaks) served on sizzling peppers and onions, with an array of salsas, tortillas and beans to complete the meal.
Cook: 35 mins
Beef Fajitas
Three sisters refers to the three crops - corn, beans and squash - that Native Americans often grew together so that each plant could nurture and contribute towards the growth of the other two. As well as helping each other to grow, they certainly taste great together in this simple stew!
Cook: 45 mins
Three Sisters Stew
Tamales are steamed parcels of cornmeal, usually wrapped around shredded meat, that are very popular in Mexico and Latin America as a convenient snack. Here we’re using cornmeal to make a topping for a simple chilli, creating a delicious and convenient one pot dinner!
Prep: 20 mins
Cook: 1 hour 30 mins
Tamale Pie
The idea of mixing Korean and Mexican ingredients was pioneered by Roy Choi’s Kogi food truck in Los Angeles in 2008. It’s now a very popular fusion concept across the country, and the combination of bright, zingy Mexican citrus and herbs with the sweet and savoury elements of Korean food is definitely a winner!
Korean-Mexican Quesadillas
Enchiladas Suizas or ‘Swiss Enchiladas’ are a favourite dish in Mexico, and a legacy of Swiss immigrants who introduced lots of dairy products. The addition of both cream and cheese turns this Mexican dish into something much more European in terms of its flavour profile, and we hope it becomes a real family favourite!
Enchiladas Suizas
Cornbread is an iconic American family favourite, and it’s incredibly easy to make (much easier than making a yeasted bread). Just stir the ingredients together, pour into a tin, and job done! Serving it with honey butter on the side just adds another layer of deliciousness.
Cook: 40 mins
Cornbread with Honey Butter
Calabacitas is the generic name for a dish of squash or courgettes cooked simply in a broth flavoured with garlic and Mexican oregano. It makes a really easy and delicious side for any main dish or you could add beans to create a more substantial dish for a vegetarian main course.
Calabacitas
Birria is a Mexican dish of goat or lamb meat stewed in a fragrant broth, rich with dried chillies, but food trucks in the USA have recently reinvented the traditional recipe as a delicious ramen noodle dish to make the most of the deeply flavoured savoury, spicy soup and tender meat.
Cook: 2 hours
Birria Ramen
Walking tacos - or Frito Pies as they’re known in the Southern states - are made from a single-serving bag of tortilla chips (or Frito chips in America), slit open and topped with hot beef chilli, cheese, raw onion and sour cream. Just grab a fork, mix the ingredients together and enjoy straight out of the bag!
Cook: 50 mins
Walking Tacos
San Antonio in Southern Texas is the home of chilli con carne, and it was there that ground cumin became a signature ingredient, popularised by immigrants from the Canary Islands in the 18th Century who used it liberally. In Texas it’s always served in a bowl with chopped raw onion and often grated cheese and sour cream on top.
Texas Chilli
Texan barbecue restaurants are famed for their smoked beef, and as the influence of Mexican food has spread, many now serve shredded beef as a taco filling rather than with the more traditional cornbread or Texas toast. It’s a great combination and here we’re cooking the beef in a sweet, smoky barbecue sauce for extra flavour.
Prep: 0 mins
Texas BBQ Beef
The Sonoran hot dog is a speciality of Tucson, Arizona. It’s made from a hot dog wrapped in crispy bacon, served with an array of colourful and delicious Mexican condiments that provide a fabulous contrast of fresh, vibrant flavours and textures.
Prep: 35 mins
Sonoran Hot Dog
Mexican-style street fries are popular in Southern California, and the spicy seasoning and tangy mayonnaise dressing makes them a great alternative to standard fries. Serve with any Taco Legend main course, or even on the side of a nice steak!
Mexican Street Fries
This Mexican pizza is inspired by the one served at El Norteno food stand in Phoenix, Arizona. Crispy tortillas form the base which is topped with cheese and spicy beef mince, then freshened up with a chopped salsa, guacamole and sour cream - delicioso!
Mexican Pizza