Recipes

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

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.

INGREDIENTS

• 2 tablespoons (30ml) vegetable oil
• 3 cups fresh corn kernels
• Salt
• 60g Feta Cheese
• 1/2 cup finely sliced scallions
• 1/2 cup fresh cilantro leaves, finely chopped
• 1 jalapeño pepper, chopped
• 1 to 2 medium cloves garlic, minced
• 1 tablespoon (15ml) fresh juice from 1 lime
• TAJIN Chilli Powder, to taste

INSTRUCTIONS 

• Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

• Add cheese, scallions, cilantro, jalapeño, garlic, lime juice, and TAJIN chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Ingredients

For the shredded chicken:

• 2 pounds boneless, skinless chicken breasts or thighs
• 1/2 medium yellow onion
• 1 medium tomato, sliced
• 2 cloves garlic
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin

• 16 El Cielo white corn tortillas
• Toothpicks
• Vegetable oil, for frying
• Shredded lettuce
• Crema
• Sliced avocado

Instructions:

Make the shredded chicken:

• Place everything in a large pot. Place all the shredded chicken ingredients in a large pot.
• Cover with water. Add enough water to completely cover the chicken by 1 inch.
• Simmer until cooked through, about 20 minutes. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is fully cooked, about 20 minutes.
• Shred the chicken. Transfer the chicken to a cutting board. Shred with 2 forks and set aside.

Make the flautas:

• Prepare a baking sheet. Heat the oven to 200ºF. Line a baking sheet with paper towels.
• Warm the tortillas in the microwave to make pliable, 10 to 15 seconds.
• Fill the tortillas. Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
• Heat the oil. Add enough oil to a Dutch oven so that it comes up about 2 inches. Heat over medium-high heat until 375ºF.
• Fry the flautas. Using tongs and working in batches of 4, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
• Drain the flautas. Transfer the flautas to the baking sheet and place in the oven until all the flautas have been fried.
• Top it off with sour cream and salsa. Serve.

INGREDIENTS

For the chips:

• 1/4 cup vegetable oil, for frying
• 12 El Cielo corn tortillas, cut into 8 wedges each
• Kosher salt

For salsa roja:

• 2 large tomatoes, chopped
• 1/2 large yellow onion, chopped
• 1 medium jalapeño, sliced
• 2 cloves garlic
• 1 1/4 cups low-sodium chicken or vegetable broth, divided
• 2 teaspoons vegetable oil
• Kosher salt 

INSTRUCTIONS

• Fry the El Cielo tortillas. Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
• Drain the tortilla chips. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
• Make the salsa roja. Place the tomatoes, onion, jalapeño, and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth. Blend until smooth.
• Cook the salsa. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes. Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.
• Coat the chips with the salsa. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
• Serve warm. Serve warm garnished with avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.

Ingredients

• 3 tablespoons all-purpose flour, divided
• 2 tablespoons canola oil
• 1 can (14-1/2 ounces) Mexican diced tomatoes
• 1 envelope TAJIN CHILLI POWDER SEASONING
• 1 can EL MEXICANO - BAYO REFRIED BEANS (Optional)
• 1 medium green pepper, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 packages (32 ounces each) frozen french-fried potatoes
• 2 cups shredded sharp cheddar cheese
• Optional toppings: Sour cream and sliced jalapeno peppers

Instructions:

• Drain tomatoes; reserving liquid. In a small bowl, whisk drained liquid, chili seasoning and remaining flour until blended.
• Stir in a pan tomatoes, beans and peppers and cook for a while. Add in the bowl ingredients. 
• Prepare fries according to package directions.
• Serve the mixture over the fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.

Ingredients

• 1 pack of El Cielo Tortillas - La Grande 18cm Light Flavour White Corn

• 2-3 tablespoons El Cielo 3Chiles Red Taco Salsa 

• 3 chicken thigh fillets

• 1 big tomato

• 1 red capsicum

• 1 eggplant

• 1 onion 

• 1 bunch of cilantro (coriander)

• 1 cup of sweet corn

• Garlic

• 2 tablespoons of olive oil

• Gouda cheese

• ground cumin

• oregano

• paprika

• black pepper

 Instructions

• Slice the chicken fillets and add all the spices (ground cumin, oregano, paprika, black pepper), salt, minced cilantro and garlic.
• Add 2 tablespoons of oil olive, stir everything and put it in the fridge for 20-30 minutes.
• Chop onion, capsicum, tomato and eggplant, and fry them in a pan.
• In 20-30 min take out marinated chicken fillet from the fridge and fry it.
• Mix fried vegetables with the fried meat, add corn and 2-3 tablespoons of the El Cielo 3Chiles Red Taco Sauce for a bit of spice and a hint of smokiness. The filling is ready!
• To make chicken quesadilla: put thinly sliced cheese on half the tortilla, then put filling, then thinly sliced cheese once again, fold the tortilla over and put it into the frypan for 30-50 seconds each side.
• Cut chicken quesadilla in half and serve with sour cream and guacamole.

We have now made it easy for your to order the key ingredients for this recipe, just click here and it will take you the Chicken Taco Kit.

Ingredients

• 12 El Cielo Full Flavour Corn Tortillas 14cm 
• 500gr shredded chicken
• 1/2 cup Ki Gourmet La Adelita - Chipotle Sauce or to taste
• 1/2 cup of El Cielo Bayo Beans, rinsed
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon El Cielo Mexican Oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 cup water
• Optional Taco Toppings: shredded cheese shredded lettuce, El Cielo 3Chiles Taco Salsa or chopped tomatoes, diced red onion, sour cream, guacamole. 

Instructions

• Add the shredded chicken to a large skillet over medium-high heat. 
• Add the chili powder, cumin, salt, Mexican oregano, garlic powder, and pepper. Cook until the chicken is cooked through, about 6-8 minutes, stirring occasionally.
• Reduce the heat to medium. 
• Add the Ki Gourmet Sauce, stir well to combine. 
• Cook, stirring occasionally, for 7-8 minutes, until the meat mixture is still a little saucy. Remove from the heat.
• Put the rinse beans in microwave safe bowl and warm, about 30 sec, add a pinch of salt and stir to mix
• Warm the tortillas and fill them with 2 heaping tablespoons of chicken mixture, add a few of the bays beans
• Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, sour cream, guacamole. 

Note: You can also add additional yummy El Cielo Blue Corn Totopos (corn chips) to make it crunchier and add color.

INGREDIENTS

CINNAMON SUGAR COATING

• 1/4 cup caster / superfine sugar
• 2 tsp ground cinnamon

CHURROS

• 1 cup flour
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp vegetable, canola or olive oil
• 1 cup boiling water
• 2 cups+ vegetable or canola oil, for frying

CHOCOLATE SAUCE

• 1/2 cup dark chocolate or semi sweet chocolate chips (Note 2)
• 1/2 cup thickened / heavy cream (heavy cream)

INSTRUCTIONS

Cinnamon sugar coating:

• Combine sugar and cinnamon in a shallow bowl, set aside.

Batter:

• Mix flour, baking powder and salt in a bowl.
• Add oil and water and mix until just combined - it should be a thick, gummy batter.

Churros:

• Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle.
• Set aside while oil heats.
• Heat 5cm / 2" oil over medium high in a small pot, until it takes 20 seconds for a small cube of bread to turn golden.
• Pipe 15cm / 6" lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash).
• Cook for 2-3 minutes or until golden and crisp, rolling occasionally.
• Remove onto paper towel lined plate to drain.
• Then roll in sugar.
• Serve hot with Chocolate Sauce

CHOCOLATE SAUCE:

• Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth.
• Set aside for 5 minutes to cool and thicken slightly.

Ingredients

• 1 large onion
• 1 red pepper
• 2 garlic cloves
• 1 tbsp oil
• 1 tbsp Tajin chilli powder
• 1 tsp paprika
• 1 tsp ground cumin
• 500g lean minced beef
• 1 beef stock cube
• 400g can chopped tomatoes
• ½ tsp dried oregano
• 1 tsp sugar
• 2 tbsp tomato purée
• A can of Red Kidney beans or Bayo Beans, drained
• El Cielo 3Chiles Red Taco Sauce
• El Cielo Totopos, to serve

Method

• Chop 1 large onion into small dice.
• Cut 1 red pepper in half lengthways.
• Peel and finely chop 2 garlic cloves.
• Put your pan on the stove over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot.
• Add the onion and cook until the onion is soft and slightly translucent.
• Tip in the garlic, red pepper, 1 tbsp hot chilli powder, 1 tsp paprika and 1 tsp ground cumin.
• Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula.
• Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits.
• Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
• Add chopped tomatoes.
• Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper.
• Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
• After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Drain and rinse red kidney beans (or Bayo beans) in a sieve and stir them into the chilli pot.
• Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
• Taste and adjust with salt and a dash or two (to taste of) of the El Cielo Red Taco Sauce
• Leave it for 10 minutes and serve it with El Cielo Totopops!

Ingredients

• 4 El Cielo tortillas
• 1 Tbsp Olive oil
• ½ Cup onion diced
• 2 Cups cooked shredded chicken
• ½ Cup frozen corn
• ½ Cup KI GOURMET - SALSA MACHA THREE CHILIES SALSA
• 1 Tbsp KI GOURMET - LA DOÑA GREEN SERRANO CHILI SALSA
• 1 Cup EL MEXICANO - REFRIED BLACK BEANS
• 1 Cup shredded cheese
• Sour cream and guacamole as sides
• Steamed Cilantro Brown Rice

Ingredients

• In a skillet, heat oil and add onion until golden.
• Add the chicken to the pan along with the corn, both the salsas. Stir and cook until heated through.
• Spread ¼ cup of beans down the centre of each tortilla, then top with chicken mixture, cheese and steamed rice.
• Roll the burritos up by folding the 2 sides about an inch over the filling, then fold the bottom half of the tortilla over the filling and roll to close.
• Heat a clean, large skillet on medium heat. Brush or spray bottom and top of each burrito with oil, then place seam side down on the skillet. Heat about one minute, then turn and heat the other side.
• Serve with sides of choice.

INGREDIENTS

For the Mint Salsa

• 1 coriander
• 10-15 Fresh Mint Leaves
• 2 teaspoons Red Wine Vinegar
• ½ Lemon, Juiced
• Olive Oil
• 3 tsp Greek Yoghurt

For the Avocado Corn Mix

• ½ Avocado
• ½ Cup Corn Kernels (fresh or frozen)
• ½ Red Onion
• 2 teaspoons Red Wine Vinegar or Lime Juice
• 1 teaspoon Kosher Salt

For the Tacos

• 8 El Cielo White Corn Full Flavour Tortillas
• 6 Boneless, skinless Chicken
• 1 Cup Wine
• Salt & Pepper to taste
• 6 Radishes
• 1 Jalapeno
• 1 Lime
• El Cielo - 3Chiles Red Taco Salsa
• Ki Gourmet - La Adelita Chipotle Chilli Salsa

INSTRUCTIONS

• Preheat the oven to 180C (160C fan forced), sprinkle and rub the salt and pepper on all sides of the chicken,
• Add the wine.
• Cover with foil and roast until the chicken reaches an internal temperature of 80C.
• Set aside and let cool.

Meanwhile, Make the Salsa:

• Grab the coriander bunch and add the leafy bunch to the blender, a little stem is ok along with the Mint Leaves without the stem.
• Add the lemon juice, red pepper flakes and Vinegar, start the blender and add the oil at a steady, slow stream until the mixture changes in sound and has a “saucy” consistency. Set aside in the fridge.

Make the Corn Mix:

• Finely dice the avocado and red onion, toss with the corn kernels and season with vinegar, salt, and pepper to taste.
• Finely slice the jalapeno and radish.
• Wrap the tortillas in foil and place in the oven. The oven should still be warm from the chicken 
• When the chicken has cooled, shred it with two forks.

Make the Tacos:

• Layer Chicken, corn salsa, homemade mint salsa, red chilli salsa, chipotle chilli salsa, avocado, corn salsa, 3 radishes, 3 jalapenos, 1 lime wedge.