Recipes Page 2 - El Cielo Shop

Cochinita Pibil

March 12, 2024

El Cielo Recipe: Introducing our El Cielo mouthwatering Cochinita Pibil Recipe, a beloved traditional Mexican dish hailing from the Yucatán Peninsula. Slow-roasted to perfection, this dish features succulent meat marinated in a flavorful adobo-style paste, infused with the citrusy tang of orange and lemon juices.

Experience the culinary wonders of Mexico with our Cochinita Pibil Recipe and transport your taste buds to the sunny shores of the Yucatán Peninsula.

Follow this simple recipe and enjoy!

SERVES: 4

COOKING TIME: 30 mins

Marinate for 1 hour (6+ hours ideal)

INGREDIENTS:

Included in Cooking Kit: Cochinita Pibil Yucatan Style Cooking Kit

Fresh Ingredients:

1/2 kg of your favourite meat (pork is best!), chicken, fish or veggies (seasoned with salt and pepper)
1 Lime juice
1 Full Cup of orange juice with pulp
Salt
Pepper

Pickled Red Onion

1/2 Red Onion cut in long slices
3/4 cup white vinegar
3/4 cup water
1/2 Tbsp salt
1/2 Lime
2 drops of El Cielo Green Habanero Sauce
1 garlic clove
Olive oil
Pepper
Pinch of sugar (optional)

COCHINITA PIBIL COOKING INSTRUCTIONS

Dissolve the Cochinita Pibil Adobo style jar with 1cup of orange juice with pulp and the juice of 1 lime.
Marinate 1kg of your favourite meat, chicken or fish (seasoned with salt and pepper) f
Let it rest for 1hr (the longer the better).
Cook on the stove (slow cooker is best!)
Serve on warmed up Tortillas - Light Flavour White Corn 14cm
Add pickled red onions and a few drops of the Natural Green Habanero Sauce on top

PICKLED ONION INSTRUCTIONS

Mix all the ingredients into a jar and mix
Let it rest in the fridge for 1 hour

Enjoy!

El Cielo Cochinita Pibil Yucatan Style Cooking Ingredients: Cochinita Pibil Yucatan Style Cooking Kit

Step by Step - Cochinita Pibil - Video Recipe

Juicy shrimp, marinated in a smokey Morita Chili Sauce

February 16, 2024

The most intense flavours come together in this delicious dish! Juicy shrimp, marinated in an exquisite blend of spices and hot chiles, will transport you to a true paradise of medium-spicy pleasure. Are you ready for the challenge?

El Cielo Recipe

Serves: 2
Cooking time: 45 mins

Cooking Instructions:

Place 300gr of shrimp in a bowl.
Cover the shrimp with Ki Gourmet - La Llorona Morita Chili Salsa 380g
Let them rest for 20 to 30 minutes in the refrigerator.
Cook them in a pan-fried medium fire for 15 minutes, or until cooked.
Heat some fresh corn tortillas
Add slides of fresh avocado or guacamole when serving

Enjoy!

Salmon with Mango & Three Chilies Salsa

February 16, 2024

El Cielo Recipe: For a sophisticated yet simple-to-prepare dish, try this salmon with mango and three-Chiles sauce recipe. You'll be surprised how easy it is to prepare!

Serves: 2
Cooking time: 45 mins

Cooking Instructions:

1. Spread unsalted butter on the bottom of a baking dish.
2. Place 2 slices salmon in the baking dish.
3. Cover the salmon with 2 tbsp of Ki Gourmet Huapango - Mango and Three Chilies Salsa 420g
4. Let it rest for 20 to 30 minutes in the refrigerator.
5. Cook it in a preheated oven for 15 to 20 minutes, or until done.

Prepare a fresh veggies salad to complement and serve.

Enjoy!

Smashed avocado with chipotle chili sauce

Smashed Avo on Toast with Chipotle Chili Sauce

February 16, 2024

El Cielo Recipe: Bring a twist to the classic Aussie favourite with this vibrant take on Smashed Avo on Toast! Topped with the smoky heat of El Cielo Chipotle Chili Sauce.

This dish adds a deliciously bold flavour to your morning routine. Whether for breakfast or brunch, it's a perfect blend of creamy avocado and a kick of spice, offering a satisfying fusion of Australian and Mexican influences in every bite!

Serves: 1
Cooking time: 10 mins

*Vegan: Add Vegan Cheese, Vegan eggs, tofu scramble, or cooked mushrooms on top
*Vegetarian: Add eggs on top, feta cheese, or your preferred protein.

Cooking Instructions:

Cut 1 large ripe avocado in half, scoop out the flesh, and discard the seed and skin.
Place the avocado flesh in a bowl and mash with a fork. Add in 1 tbsp of lemon juice, 60gr of crumbled cheese, and 1 tbsp of chopped dill.
Mix to combine well.
Set aside and toast 2 thick slices of sourdough bread.
Spread avocado mix generously over sourdough and garnish.
Add your preferred protein on top, if wanted
Spread all over the toast 2 tbs Ki Gourmet - La Adelita Chipotle Chili Salsa 380g
Serve immediately.

Enjoy!

Japanese Quesadillas

July 11, 2021

Make delicious Japanese Quesadillas using traditional Mexican ingredients.

Mexican Rice

July 11, 2021

A classic homemade Mexican rice recipe.

Guerrero Style Pozole Blanco (White Pozole)

July 11, 2021

It doesn’t get any more Mexican than pozole!

El CIELO BREAKFAST TACOS

July 11, 2021

INGREDIENTS

8 El Cielo 14cm Full Flavour corn tortillas or Light Flavour corn tortillas
1 pound potatoes, peeled and cut into 1/2-inch
Kosher salt, to taste
1/2 pound chorizo
Extra-virgin olive oil, as needed
2 tablespoons unsalted butter (1 oz), at room temperature, plus more as needed
8 large eggs
2 radishes, trimmed and thinly sliced
1/2 cup chopped cilantro leaves and stems
1 Cup cotija cheese, crumbled or grated

DIRECTIONS

Plunk the potatoes in a saucepan and add enough cold water to cover along with a teaspoon salt. Bring to a boil. Immediately drain the potatoes in a colander in the sink and rinse them under cold running water, until they are very dry and completely cool.
Heat a large, heavy-bottomed skillet over medium-high heat. Add the chorizo, spread evenly around the skillet, and cook, until nicely caramelized on the bottom, 3 to 5 minutes. Stir to get the uncooked parts of the chorizo in contact with the skillet and continue cooking until all the meat is cooked through, about 5 minutes more. Using a slotted spoon, transfer the chorizo to a large bowl.
If the skillet looks dry, add more oil to the fat in the skillet and heat over medium-high heat. Spread the potatoes evenly in the skillet and cook, stirring and turning gently with a spatula, until golden brown on all sides, about 10 minutes. Dump the potatoes into the bowl with the chorizo and mix gently. Taste and adjust the seasoning.
Pour off any excess fat in the skillet into a small heatproof bowl. Place the skillet over medium heat. One at a time, add the tortillas and fry on each side until they soften and blister slightly, about 30 seconds per side. If the skillet dries out, add a wee small amount of the reserved fat (or, if there wasn’t any fat to reserve, a little olive oil). Keep the tortillas warm by stacking them and wrapping them in a kitchen towel as they come out of the skillet.
In a small nonstick skillet, heat 1 teaspoon olive oil over medium-high heat. When the oil is hot, add a scant teaspoon butter and swirl the skillet to mix the fats. Crack an egg into the skillet and cook until the white is just set, about 3 minutes. Slide the egg carefully onto a platter you’ve rinsed with hot water and cover to keep warm. Repeat to cook the remaining eggs in the remaining butter, adding more oil as needed.
To assemble the tacos, place 2 warm tortillas on each plate and spoon a few tablespoons chorizo and potatoes in the middle of each tortilla. Top each with a fried egg and radish slices. Finish with a big pinch cilantro and a sprinkle cotija. Serve right away.

Mexican Street Corn

July 11, 2021

Ingredients

6 to 8 medium ears sweet corn, husks removed
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve

Instructions

Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
In a bowl, whisk together the sour cream, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Using a brush or a spoon, coat each ear of corn with the sour cream mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

El Cielo Chihuahua Style Burritos

July 11, 2021

Yield: Makes 8 servings.

Ingredients:

8 Authentic El Cielo 18cm Corn Tortillas
½ Kg lamb, cut in stripes
1 can of Refried Bayo beans, heated
1 can of chopped tomato Ki Gourmet Marian Bonita Tamarind and Chipotle Chili Sauce
½ Lemon
1 sprig fresh coriander, chopped
1 pinch of fresh ground cumin
1 pinch dried El Cielo Mexican Oregano
1 pinch El Cielo Arbol Chilies
3 garlic cloves, minced
Oil
Salt and pepper to taste

Step 1: Generously season lamb on all sides with salt and pepper. Place the meat in a bowl and keep seasoning with the lemon juice, oregano, dried chilies, garlic and some oil. Let it stand for 10-15 min.

Step 2: Sautee the meat in a hot pan without adding more oil.

Step 3: Warm the tortillas in a hot pan and sprinkle them with some drops of water. Wrap them with a tea towel to keep them warm.

Step 4: Spread 1 tbsp of the refried beans down center of each tortilla. Put a portion of the meat, add some coriander, 1 spoon of sauce and roll up burrito style. Cut in half before serving.

EL CIELO HOT TIPS FOR BURRITOS:

a) Serve with avocado slices or side of guacamole.
b) Use chicken instead of lamb, if desired.
c) If you cannot roll it up as a burrito style, just add the filling to the tortilla and fold it half.
d) Serve with Mexican rice as a side dish, to make it a main course.

EL CIELO'S VERSION OF MEXICAN BLACK BEAN TOMATO RICE

July 11, 2021

Ingredients

1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 cup frozen corn kernels
1 15.5-ounce can LA SIERRA - WHOLE BLACK BEANS, drained and rinsed
1 14.5-ounce can diced tomatoes, with juices
2 teaspoons chili powder
1 teaspoon cumin
1 cup long-grain white rice
salt and freshly ground black pepper
1 cup shredded cheddar
Chopped cilantro, for garnish

Instructions

In a Dutch oven or other heavy-bottomed pot with a lid, heat the olive oil over medium high heat.
Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender and the onion is translucent, about 5 minutes.
Add the garlic, corn and black beans and cook until the corn and beans are heated through, about 2 minutes.
Stir in 1 1/2 cups water, the diced tomatoes and their juices, chili powder, cumin, rice and a pinch of salt and pepper.
Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
Stir in the cheese until melted. Taste for seasoning and serve garnished with chopped cilantro.

Mexican Pozole soup with Hominy Corn

July 11, 2021

Mexican Pozole

INGREDIENTS

1 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1⁄2 teaspoon black pepper
1⁄2 teaspoon cayenne
2 tablespoons california chili powder
1 tablespoon salt
1⁄4 teaspoon Mexican oregano
4 cups canned white hominy, drained and rinsed
3 -5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilis (optional)
salt
2 whole fresh jalapeño, chopped (optional)
3 whole EL CIELO - ANCHO CHILE DRIED

INSTRUCTIONS

Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
Boil ancho chilies in a separate small pot for the garnish

Place the meat in a large saucepan and just cover with lightly salted water.
Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
Remove meat and broth, reserving both.
Sauté the remaining chopped onion and garlic in oil until translucent.
Add the remaining spices, stir for a minute.
Cut the reserved pork into 1 inch cubes and add to the pan.
Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, about 2-4 cups), green chilies and jalapenos (optional).
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
Degrease the stew, taste for salt, and serve in soup bowls.