Mexican Inspired

  • Wagyu beef burrito with spiced tomato, avocado & sour cream by Matt Burgess

    Wagyu beef burrito with spiced tomato, avocado & sour cream by Matt Burgess

    This is our recipe for National Burrito Day (not that we need an excuse to make a burrito!)

    You don't need to use wagyu beef of course, our house beef is pretty darn special too, but if you did want to use wagyu, you won't regret it!

    The recipe includes a spiced tomatoes mix with red onion, coriander, jalapeño, cumin seeds and lime as well as a guacamole. Add all three elements to a tortilla, wrap and dunk in some sour cream for a flavour fiesta.

    Enjoy!

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  • Fillet Tail Taco with Chilli Sambal by Antonina Parker

    Fillet Tail Taco with Chilli Sambal by Antonina Parker

    Fillet Tail Taco with Chilli Sambal

     

    People often forget about the fillet tail because it is a small fillet but it is just the same quality. It is perfect for making these tacos as a little meat goes a long way.  You can do 1 fillet tail between 2.  The citrus and pickled onion cut through the richness of the meat beautifully and of course, the Sambal brings texture and heat.  Make this for a special weekend treat!  You won’t regret it!

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  • Slow-cooked Pork Taco by Barry Horne

    Slow-cooked Pork Taco by Barry Horne
    You can't beat tacos! The juicy protein, spicy salsas and all the incredible flavours of Mexico wrapped up in a warm corn tortilla. 
    We've put all the ingredients you need for tacos in one box with two protein options: ancho bavette steak or ancho pork shoulder.
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  • Chipotle & honey chicken taquitos with guacamole by Barry Horne

    Chipotle & honey chicken taquitos with guacamole by Barry Horne
    These taquitos by Chef Barry are incredibly moreish especially when paired with the homemade guacamole. In this recipe he uses our Chipotle and Honey Chicken Thighs ready to go in our homemade marinade. 
    Take the chicken thighs and roast for 25 minutes then shred the meat off the bone and mix in a bowl with mozzarella, cream cheese and our Ancho rub
    Make the guacamole in a blender with the avocado, lime, salt and Tajin (the best Mexican spice mix). Simple yet so good!
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  • Birria Tacos by Barry Horne

    Birria Tacos by Barry Horne

    Method:

    Start the stew by getting a large pot on a medium high heat and adding a small amount of vegetable oil. Season the beef well and sear in batches until nicely coloured. Remove the beef and add the diced onion and garlic the pot and cook for 3-4 mins to get a small amount of colour. Add the tomatoes, cinnamon, ground cumin and cook for another 1-2 mins. Put the beef back and cover with the beef stock, season well, bring to the boil and reduce to a simmer and cook for 2-3 hours or until the beef is starting to break apart.

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