Recipes

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.

INGREDIENTS

• 3 boneless chicken breasts
• 1 onion, thinly sliced
• 2 bell peppers, thinly sliced
• 2 tablespoons olive oil
• 1/2 lime

Fajita Seasoning

• 1/2 tablespoon Tajin Chili Seasoning
• El Cielo - Natural Green Habanero Sauce
• 1/2 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For Serving

• El Cielo - White Corn Tortillas Full Flavour 14cm
• Sour cream
• Pico de gallo
• Avocado

Instructions

• Add the fajitas seasoning ingredients to a small mixing bowl and stir together.
• Sprinkle a large amount of the fajita seasoning on both sides of the chicken.
• Heat the oil in a large skillet over medium heat.
• Grill the chicken breasts for about 7-8 minutes on both the sides and then slice it into strips after a while.
• Cut the bell peppers and onion into thin slices.
• Once the chicken is removed, saute the bell peppers and onion in the same skillet over medium heat for 4-5 minutes, stirring frequently.
• Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together.
• Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole with some El Cielo’s White Corn Totopos!

What is there not to like about our El Cielo quesadillas? Wholegrain gluten free Australian made authentic tortillas goodness, made from Australian white corn for the best comfort food Mexican Food has to offer, and today with that vegan twist.

Optional: add some stringy cheese and it can become vegetarian

Warning: Addictive, we take no responsibility if you cannot stop

Serves: 2-3 people

Ingredients

For the spice mix:

• 1 tsp paprika, smoked paprika can also be used
• ¼ tsp ground black pepper
• 1 tbsp Guajillo Powder
• ¼ tsp garlic powder
• 1 tsp of nutritional yeast
• ¼ tsp salt

For the vegetables:

• 1 tbsp olive oil
• 1 bell pepper sliced into strips
• 1 small zucchini or yellow squash diced or cut into quarter-moons
• 1 small red onion thinly sliced

• ½ cup Ki Gourmet - la doña green Serrano chilli salsa

• Optional: fresh jalapenos, the more the spicier

For the Guac:

• 2 ripe avocados
• ¼ teaspoon of salt, more to taste
• 1 tablespoon fresh lime juice or lemon juice
• 2 tablespoons to ¼ cup of minced red onion or thinly sliced green onion
• 2 tablespoons coriander, finely chopped
• A dash of freshly grated black pepper
• ½ ripe tomato, seeds and pulp removed, chopped
• Red radishes, to garnish

To assemble, cook, and serve the vegan quesadillas:

• 14cm full flavour El Cielo tortillas
• 1 can EL Cielo - BAYO BEANS 
• chopped fresh coriander
• 1 tbsp vegetable oil

Method

• Heat the olive oil in a large pan, on medium-heat.
• Get the spice mix ready by adding all of the spices to a small bowl.
• Once the oil is hot, add the bell pepper, zucchini, and red onion.
• Cook the vegetables over medium-high heat, stirring frequently, until nicely browned and softened, about 4-5 minutes.
• Add the spices and cook for about 1 minute until fragrant.
• Add ½ cup of Ki Gourmet La Doña and toss through until the vegetables are well coated, add more as desired, cook for 1-2 min
• Remove from the heat, cover to keep warm and set aside.
• Make your Guac Mix
• Fill your vegan quesadillas. Heat a lightly oiled pan over medium heat.
• Take a tortilla and lay it flat in a non-stick pan with a tsp of veg oil, medium heat
• Onto one half of it, spread about one fifth of the bayo beans, prepared vegetables, and chopped fresh coriander.
• Place another tortilla on top of the fillings and warm it for 10-15 secs. (NOTE: The tortilla needs to be warm before you do to avoid breaking it)
• Cook until lightly browned and crisped, then flip over and repeat on the other side.
• Serve with
  • The guac
  • Ki Gourmet La Doña
  • El Cielo Totopos!

Post Cooking Tip: Please put the unused tortillas in a Ziplock bag and make sure to draw out as much air as possible or a plastic container, preferably folded in a small tea towel.  They should last in the fridge for 3-4 days or in the freezer for a couple weeks.

Kate McMillan talks how well-seasoned fillings, warm tortillas, fresh toppings, and spicy sauces are the ingredients that make up a perfect taco. Each element offers a multitude of possibilities, so you can customize your meal as you like. El Cielo’s Vegan and Gluten free tortillas make your experience even better! A taco can be as simple as a warmed corn tortilla wrapped around spiced black beans with a spoonful of purchased salsa, or as special as a homemade corn tortilla stuffed with grilled marinated pork and diced fresh pineapple.

Taco-Making isn’t rocket science, however, it’s always the best to learn the basics to enhance the flavours and get the best out of them. Let’s follow Kate’s advice and learn the art of Taco-making - for all the Taco-Beginners out there!

THE FILLING

The most important part of a taco is the filling and should be the first thing to consider. It will help determine both the type of wrap and toppings. Proteins, such as meat, chicken, fish, beans, and tofu are all great options, but vegetables, eggs, and cheese are also satisfying and delicious. Because the filling is the highlight of the taco, the choice of seasoning is important.

THE WRAP

Whether a soft corn or flour tortilla, a crispy shell, or even a lettuce cup, the wrap should complement the filling. Grilled meats such as steak, chicken, or marinated pork are ideal wrapped in soft tortillas. Softer fillings, such as chorizo and grilled fish, work well tucked in a crispy taco shell or a crisp lettuce cup. When serving tacos in soft tortillas, whether corn or flour, be sure to warm them before serving.

THE TOPPINGS

Crunchy shredded lettuce or cabbage, pickled vegetables, fresh herbs, fiery jalapeño slices, and shredded cheese in any combination enhance tacos. These items boost flavor and add both nutrition and color.

THE SAUCES

From fresh salsas to creamy guacamole, hot chile sauces to cooling crema, there are lots of taco sauces to choose from. Set out bowls of different sauces so diners can personalize the flavors in their taco. Spice lovers can amp up the heat with chile-based salsas, while those who prefer a mellower meal might add crema or guacamole.

If you're entertaining this summer, opt for a Mexican food-themed party. These BBQ fish tacos from El Cielo are perfect for a backyard party since they're light, delicious, and easy to make and customize.

Love fish tacos? Well, these are the end-all be-all. Read on to see what makes these tacos so special.

 The fish—we use cod, but any flaky variety works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. (Seriously, steak or chicken marinated in this will also taste amazing.) But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and it's brightness is the perfect condiment to the spiced cod.

People can be intimidated by cooking fish for tacos, but don't be! After marinating, the fish just needs to cook in some olive oil for a few minutes per side in a skillet. Let the fish rest a few minutes before using a fork to flake it into pieces.

Made this or any other recipe with our products, tag us on instagram @elcielo_mexican, use the hashtag #TheTrueTasteOfMexico.

Do not forget to check out our other yummy recipes!

INGREDIENTS

• El Cielo Corn Tortillas
• Cod (or other flaky white fish)
• 3 tbsp. extra-virgin olive oil
• Juice of 1 lime
• 2 tsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/2 tbsp. vegetable oil
• Freshly ground black pepper
• 1 avocado, diced
• Salt
• Lime wedges, for serving
• Sour cream, for serving

FOR THE CORN SLAW:

• 1/4 cup mayonnaise
• Juice of 1 lime
• 2 tbsp. freshly chopped coriander
• 1 tbsp. honey
• 2 cup shredded purple cabbage
• 1 cup corn kernels
• 1 jalapeño, minced

METHOD

• In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, and cayenne.
• Add fish, tossing until evenly coated. Let marinate 15 minutes.
• Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, coriander, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
• In a large nonstick pan over medium-high heat, heat vegetable oil. Remove fish from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side.
• Let rest 5 minutes before flaking with a fork.
• Assemble tacos: Place Taco’s on BBQ grill for 30sec each side. Serve fish over the grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

Similar to enchiladas, enfrijoladas start with tortillas filled with chicken or any meant of you liking. However, instead of a red or green sauce, they are dipped in a thick black or red bean sauce. Enfrijoladas is one of the authentic Mexican dish that is often made during Day of the Dead celebrations. They are like a sister of enchiladas. Mostly the tortillas are dipped into the bean sauce and folded into half-moon shapes, but they can also be filled with cheese, meat or veggies of your choice. To make it better, you can top it off with a variety of Mexican garnishes like sour cream, avocado, cheese, chiles, salsa!

Made this or any other recipe with our products, tag us on instagram @elcielo_mexican, use the hashtag #TheTrueTasteOfMexico.

Do not forget to check out our other yummy recipes!

INGREDIENTS

• El Cielo La grande 18cm light flavour white corn tortillas
• 2 cans La Sierra Whole Black Beans - with juice
• 1 Tbsp olive oil
• 6 cloves garlic - minced
• 1 1/2 tsp onion powder
• 1 1/2 Tbsp coriander
• 1 tsp salt
• 1/4-1/2 cup water
• 1kg shredded chicken
• queso blanco - crumbled
• coriander - topping
• tomatoes - optional topping
• avocado - optional topping
• sour cream – optional topping
• lemon - optional 

METHOD

• Sauté garlic and spices and salt in olive oil over medium heat until golden.
• Add beans and juices to pan and simmer for 10 minutes.
• Remove from heat and pour mixture into a blender.
• Add 1/4-1/2 cup water to achieve a medium thickness sauce, a little sticky. You can now pour the mixture into a bowl.
• Prepare a glass pan with cooking spray.
• Dip the El Cielo tortillas in the black bean sauce, fill with chicken and roll like an enchilada. 
• Place into the prepared pan. Repeat until pan is full.
• Pour a little more of the black bean sauce over the stuffed tortillas. Sprinkle with crumbled queso blanco.
• Bake in a 375 degree F oven for 15-20 minutes until warmed through and cheese has melted.
• Top them off with additional cheese, avocados, cilantro, sour cream, or fresh tomatoes!

It’s that time of the year again where you get to enjoy amazing barbeque meals with your loved ones! We know how to bring life to a party with our Tortillas so here’s a recipe for an amazing Mexican Barbeque night! Our taquera tortillas are great for street food style servings and will enhance your Taco Experience!

Note: All our white corn products are made in Melbourne with Australian grown white corn!

Made this or any other recipe with our products, tag us on instagram @elcielo_mexican, use the hashtag #TheTrueTasteOfMexico.

Do not forget to check out our other yummy recipes!

Ingredients

• 12-15 El Cielo corn tortillas
• 2 boneless skinless chicken breasts (or thighs)
• 2/3 cup barbecue sauce
• 1 cup cherry tomatoes , chopped
• 1/3 cup red onion , chopped
• 15 ounce can La Sierra - Whole Black Beans, rinsed and drained
• 15 ounce can corn, drained
• 1 avocado , peeled and sliced
• Fresh coriander, chopped (for topping)

Creamy coriander lime sauce:

• 1/2 cup plain Greek yogurt
• 3 Tablespoons fresh coriander, chopped
• 1 tablespoon lime juice
• 1/4 teaspoon salt

 For serving: Ki Gourmet - La Llorona Morita Chili Salsa

 Instructions

• Add chicken and 1/3 cup bbq sauce to a ziplock bag. Refrigerate for 1-3 hours.
• Make the creamy coriander lime sauce by combining all ingredients until smooth. Refrigerate until ready to serve.
• Preheat grill and lightly grease with cooking spray. Add chicken and cook for 4-5 minutes on each side, flipping once, until cooked through.
• Remove to a cutting board, baste with more BBQ sauce, and allow to rest for 5 minutes before chopping.
• Warm tortillas on grill.
• Add a spoonful of chopped chicken, corn, black beans, tomatoes and avocado to each warm tortilla.
• Drizzle with extra bbq sauce and the coriander lime sauce.
• Garnish with fresh coriander.
• Serve alongside the Morita Chili Salsa and enjoy!

INGREDIENTS

• 425g El Cielo – Whole Black Turtle beans
• 2 Tortillas – White corn Casera 14cm
• 1 cup (200g) fresh corn kernels, or frozen corn kernels
• 2 tablespoons olive oil
• 50g jalapeno chillies in brine, drained
• 1 1/2 tablespoons brine reserved
• 100g sour cream
• 2 truss tomatoes, sliced
• 1/2 bunch coriander, leaves picked
• 1 small red onion, halved, thinly sliced
• 1 avocado, sliced
• Zucchini, sliced
• Lime wedges, to serve
• Zucchini, sliced
• El Cielo blue corn totopos, to serve 

METHOD

1. Preheat the oven grill to high.
2. Boil the corn. Rinse and drain.
3. Slice the tortillas into 5mm strips and toss to separate them.
4. Place them inside the oven, drizzling some oil. Grill until brown. Cool.
5. Combine corn and remaining ingredients, except lime and totopos, in a bowl. Season.
6. Drizzle with Jalapenos and brine, top with sliced tortillas.
7. Serve with lime wedges and totopos on the side.

If you haven’t had Marlin before, there’s no better way than Marlin Fish Tacos!

Marlin has a deliciously light fish meaty flavour with a juicy and flaky texture of perfection. The Ki Gourmet Tamarind and Chipotle Chili Sauce is an excellent sauce to use in this recipe, it is an amazing fusion of sour, sweet, smoky and a touch of heat.  These flavour are typical along the Pacific coast of Mexico and especially in Guerrero.

If you don’t have access to Marlin, you can use mahi mahi, yellowtail Kingfish or swordfish.  

 Ingredients

• El Cielo – White Corn Taquera 12cm
• Ki Gourmet - Tamarind and Chipotle Chili Sauce
• El Cielo – 3 Chilies red taco salsa – to serve
• 2 tomatoes
• 1/2 kilos marlin fish fillet 
• 1 onion
• 2 jalapeno Peppers
• 100 grams choice of cheese (shredded), mozzarella is a a great choice
• 1 bunch fresh coriander
• 1 tablespoon cooking oil, we use rice bran oil
• 1-2 tablespoon butter or olive oil
• Salt, and pepper to taste
• Lime

• In a skillet or grill pan, heat cooking oil on medium high heat. Place fish into hot pan and sear for 4 minutes one side, flip and sear for 6 minutes on the other side. Cover with the lid with the heat turned off for another 4 minutes. Depending on the thickness of your fish and the heat, you may need to reduce searing time and reduce stove temp to avoid burning.
• Add finely chopped tomatoes, chili, and onion. Add salt and pepper to taste. The fish should be cooked through, flaky and juicy, not dried out.
• Place a spoonful of marlin stew in each tortilla and sprinkle it with some of the crumbly feta.
• Roll them.
• Grease each taco with butter or olive oil and heat the tortillas in oven.
• Once browned, bathe with the Ki Gourmet salsa sauce, onion and sprinkle the rest of the shredded cheese, add lime to taste.
• Use some of that yummy El Cielo Taco salsa to add some heat and smokiness.