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Mexican tamales Steamed corn dough with fillings: chicken with mole, chicharron en salsa verde, frijoles with Oaxaca cheese and sweets -
Hot Sauce Yellow Valentina 24 x 370 ml, 12 x 1 l What can be said about this clasic Mexican Sauce? The name speaks for itself and its flavour is well known. -
La Tortilleria soft corn tortillas made crunchy! Great for ceviches, aguachiles and more. These start out as soft nixtamal corn tortillas but get a little hand-fry action.Approx. 20 Tostadas. -
4 Frozen churros 25 cm ready to use -
Tricolour corn flour pack 1kg blue, 1kg white and 1kg yellow -
Yellow Corn Flour 1 kg (Minsa) Harina Amarilla para Tortillas (Minsa brand) In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize, usually called "corn". In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize. In addition to its sharply different color, blue corn has several nutritional advantages. It contains 20% more protein and has a lower glycemic index than white corn.TASTE:
When used to make tortillas, blue corn produces a sweeter, nuttier taste than yellow or white corn.USES:
To make tortillas, tamales and sopesRECIPES:
(These links will open in a new browser tab) Tortillas Beef Tamales Sopes -
Dry Pasilla Chillies 100g Chile Pasilla Seco (100g)TASTE:
Also known as "chilaca & chile Negro," have a distinctive dark red-chocolate color and has overtones of chocolate and raisin flavors. Fresh, it is known as chile Chilaca, derived from the Nahuatl "actle," meaning "gray hair" or "old". Scoville units: 3-4 (1000-2500).USES:
The dried Pasilla Negro is an essential ingredient for making classic mole sauce and red enchilada sauce. Add to stews, soups, casseroles, relishes, dips, appetizers, salsa and savory sauces. To prepare, soak dried chiles in oil or water for 20 to 30 minutes. To roast, dry-fry in nonstick skillet a few minutes.RECIPES:
Prepare your own chile sauce (2 cups) INGREDIENTS: 12 dried chile pods 2c water 1 t salt 2 T oil 1 T flour 1/3 oregano DIRECTIONS: Wash the chillies under running water remove the chilli stems, seeds and veins (leave the seeds for a hotter sauce). Place the washed chillies into a pan with 2 cups of water and stir for 10min. The chilli flesh will become soft. Put the mixture into a blender and pure until smooth. (Optional: strain to remove any possible seeds or skin). From here on in, it’s all about your own personal taste. If you are not using all the red chilli pure right away, it can be frozen at this point. Simplify and use it exactly as you would fresh pure in any recipe. To complete the basic red chilli sauce season & thicken the pure as follows: Heat the oil in a pan, add the flour and mix quickly, pour the chilli pure and stir until thicken. Add salt, oregano, cumin and garlic powder, reduce the heat and stir for few minutes. If is to hot, add some water or tomato juice. Your chilli sauce is now ready. -
Dona Maria Green Mole Paste 12 x 233 g This Dona Maria Mole, has the right amount of spices, seeds, heat and chocolate but it also has chicken stock. To make the traditional Chicken Mole, just add some paste to a heat pan, slowly add chicken stock till the paste is thin but still a bit firm. Spread it on top of cooked chicken (boiled), add mexican rice and voila! Your mole is ready.Use it as a filling for tamales or for brunch to top your fried eggs, or if you want to be more adventurous, use it as a pizza base. This sauce is popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas.The popularity of the sauce, especially at major celebrations, is such that 99% of all Mexicans have tried at least one version of it. Mole poblano is the best known of all mole varieties and has been ranked as number one of "typical" Mexican dishes. It has also been called the "national dish" of Mexico. The state of Puebla is identified with mole poblano. Mole poblano contains about 20 ingredients, including chili peppers and chocolate, which works to counteract the heat of the chili peppers,but it is not a chocolate sauce per se, as it is just one of the many ingredients and does not dominate. It helps give the sauce its dark color, but this is also done by the mulato peppers, as well.[4] This sauce is most often served over turkey at weddings, birthdays and baptisms, or at Christmas with rosemary over shrimp cakes. Moles are pureed sauces that originated with the Aztecs, according to Zarela Martinez, author of "The Food and Life of Oaxaca." They are based on dried chilies, toasted and ground with nuts or seeds that provide the thickening. They contain a variety of dried or fresh herbs and spices, as well as roasted tomatoes, tomatillos, onion, garlic, chocolate and fresh chilies. All the ingredients are prepared in an elaborate procedure to make a rich, thick, complex condiment used as a filling for tortillas or a sauce for prepared meat. Many Mexican home cooks use the ready made Dona Maria mole to speed up the process of making chicken mole. -
Salsa Chamoy Cempasuchil is a condiment from Mexico that is typically served as a dip for fresh fruit or used to prepare Micheladas (beer with chilli sauce). It is made with jamaica flowers, chilies and lime juice and it is mildly spicy. -
Red Tortilla warmer with lid This plastic and durable tortilla warmer fits up to 19cm tortillas and holds about 500g. It is microwaveable -
Out of stock
Taquito recipe BookTaquito Adorado (Beloved little taco) is a recipe card set with authentic, easy to make taco recipes. Inside you'll find step-by-step instructions to make your own fresh tortillas; ten recipes to create delicious yet simple fillings and four beautiful salsas all bursting with flavour.It contains 12 easy to follow recipe cards to make everything from tortillas to salsas, to more complex dishes in a simpler way.Taquito Adorado is a self-published book by Mexican designers and foodies living in Melbourne. -
Corn husk ready to use, just get your tamale dough and choice of filling inside and wrap it with this husks. -
White corn flour 1kg ready to prepare tamales. Courser than the normal white corn flour -
Out of stock
CHips Fuego 170g combine the taste of fire and a bite of lava to send your tongue fire-walking. Containing an intense flavor combination of hot chili pepper and lime, Takis Fuego rolled tortilla chips are rated "Extreme" for extreme heat and extreme taste. -
Out of stock
Chips Jalapeno Family size 350g Barcel combine the taste of fire and a bite of jalpeno to send your tongue fire-walking. Containing an intense flavor combination of hot chili pepper and lime, Jalapeno chips are rated "Extreme" for extreme heat and extreme taste. -
Slaps Cachepigui 200g 20 pieces This is a traditional Mexican candy eaten by kids and adults. It is the tok tok sensation A flat lollipop that serves as base for other sweets -
Slaps Cachepigui 200g 20 pieces Duplex spicy This is a traditional Mexican candy eaten by kids and adults. It is the tok tok sensation A flat lollipop that serves as base for other sweets -
Out of stock
IM Mascara with Mamey Seed Oil Aceite De Mamey 13g -
Out of stock
IM Mascara with Almond Oil 13g -
Black Mole MAYORDOMO 12 x 450 g Black Mole paste, Mayordomo brand. Enough to say, the brand name is a household symbol of great quality. This Mayordomo Mole, has the right amount of spices, seeds, heat and chocolate but it also has chicken stock. To make the traditional Chicken Mole, just add some paste to a heat pan, slowly add chicken stock till the paste is thin but still a bit firm. Spread it on top of cooked chicken (boiled), add Mexican rice and voila! Your mole is ready.Use it as a filling for tamales or for brunch to top your fried eggs, or if you want to be more adventurous, use it as a pizza base. This sauce is popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas.The popularity of the sauce, especially at major celebrations, is such that 99% of all Mexicans have tried at least one version of it. Mole poblano is the best known of all mole varieties and has been ranked as number one of "typical" Mexican dishes. It has also been called the "national dish" of Mexico. The state of Puebla is identified with mole poblano. Mole poblano contains about 20 ingredients, including chili peppers and chocolate, which works to counteract the heat of the chili peppers,but it is not a chocolate sauce per se, as it is just one of the many ingredients and does not dominate. It helps give the sauce its dark color, but this is also done by the mulato peppers, as well.[4] This sauce is most often served over turkey at weddings, birthdays and baptisms, or at Christmas with rosemary over shrimp cakes. Moles are pureed sauces that originated with the Aztecs, according to Zarela Martinez, author of "The Food and Life of Oaxaca." They are based on dried chilies, toasted and ground with nuts or seeds that provide the thickening. They contain a variety of dried or fresh herbs and spices, as well as roasted tomatoes, tomatillos, onion, garlic, chocolate and fresh chilies. All the ingredients are prepared in an elaborate procedure to make a rich, thick, complex condiment used as a filling for tortillas or a sauce for prepared meat. Many Mexican home cooks use the ready made Dona Maria mole to speed up the process of making chicken mole. -
La Costena sliced Jalapeño 194g rajasTASTE:
The crisp, juicy flesh offers a powerful bite, despite its relatively low heat scale rating. When green, jalapeños offer a distinctive vegetable flavor; when ripe and red, their flavor is slightly sweeter. Scoville units: 5 (2500-5000).USES:
Jalapeno chile peppers can be served fresh, cooked or pickled. Add diced fresh jalapeno to cornbread, couscous, chili, sauteed corn and beans, even sweet desserts such as an apple dutch baby. Pickle peppers with garlic, salt, spices and vinegar. Halve peppers, stuff with cheese and bake. Combine diced jalapeno with green tomatoes, garlic, sugar, spices and cook down into jam. Use them for nachos, tortas, sandwiches, burgers, hot dogs or to accompany meats for an extra kick in flavour. Don't forget to have some water near you!! Dice peppers and add to chopped fresh tomatoes and cilantro for salsa. Jalapeno may be added to a variety of dishes for a mild heat. -
Tenochtitlan Tender Cactus 940g Nopal Tender cactus is widely eaten in Mexico and it is a classic for many dishes.TASTE:
It has a light slightly tart flavor and a crisp " mucilaginous texture.USES:
Nopalitos are often eaten with eggs at breakfast and in salads and soups for lunch and dinner.RECIPES:
Nopalitos are often eaten with eggs at breakfast and in salads and soups for lunch and dinner. (These links will open in a new browser tab) Nopal and Prawn salad Nopales in chipotle sauce Chicharron in salsa verde with cactus -
Paella Rice El Socarrat 10 x 1 kg -
Cholula chipotle hot sauce 12 x 150 ml Cholula chipotle Salsa Picante 12 x 150 ml What can be said about this classic Mexican Sauce? The name speaks for itself and its flavour is well known. -
Out of stock
Comida Mexicana Mexican cooking bookTaquito Adorado (Beloved little taco) is a recipe card set with authentic, easy to make taco recipes. Inside you'll find step-by-step instructions to make your own fresh tortillas; ten recipes to create delicious yet simple fillings and four beautiful salsas all bursting with flavour.It contains 12 easy to follow recipe cards to make everything from tortillas to salsas, to more complex dishes in a simpler way.Taquito Adorado is a self-published book by Mexican designers and foodies living in Melbourne. -
Out of stock
Chocorroles Bimbo 67g -
Out of stock
PANQUE de nuez Bimbo 255g -
Tutsi cherry gum lollipop -
Chamoy salsa Tajin 455ml is a condiment from Mexico that is typically served as a dip for fresh fruit or used to prepare Micheladas (beer with chilli sauce). It is made with sour plums, chilies and lime juice and it is mildly spicy. -
Chamoy salsa Nutrireyes 285g is a condiment from Mexico that is typically served as a dip for fresh fruit or used to prepare Micheladas (beer with chilli sauce). It is made with jamaica flowers, chilies and lime juice and it is mildly spicy.
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