Recipes: Mexican Fiesta
Spicy Lemon-Lime Margarita (pictured above)
Serves 2For the drinks:
180 ml tequila
2 jalapeños, sliced
60 ml lemon juice
60 ml lime juice
60 ml agave syrup or simple syrup
30 ml Cointreau
Manomasa Green Lemon & Pink Peppercorn Chips
For the rim:
2 tbsp. chilli flakes
2 tbsp. flaky salt
A wedge of lemon or lime
Method
Mix the tequila and sliced jalapeños, place into the fridge and leave to infuse for at least 1 day or up to a week. When you're ready to make the drinks, remove the jalapeño slices from the tequila. Mix the chilli flakes and flaky salt together and pour out onto a small plate. Rub the rim of each glass with a wedge of lemon or lime then dip into the spicy salt.
Fill a cocktail shaker with ice and add the spicy tequila, lemon juice, lime juice, agave syrup and Cointreau. Cover with a glass and shake for about 30 seconds then strain into the prepared glasses. Serve with Manomasa tortilla chips.
Mexican 'shakshuka'
Serves 1 to 2
Ingredients
1 tbsp olive oil
1/2 red onion, sliced
1/2 red bell pepper, diced
1/2 tsp ground cumin
1/4 tsp sweet smoked paprika
1/4 tsp ground cinnamon
Pinch ground clove
200 g canned, chopped tomatoes
1 garlic clove, minced
1 egg
Manomasa White Cheddar Chips
To serve: fresh coriander, avocado, sour cream
Method
Preheat the oven to 180C.
In a small, ovenproof frying pan heat the olive oil over a medium heat. Add the onion, diced pepper, cumin, paprika, cinnamon and clove. Cook, stirring often until the onions are translucent.
Pour in the chopped tomatoes and garlic and stir to combine. Bring the mixture to a boil then leave to simmer for 5 minutes so it reduces slightly. Make a well in the centre of the sauce and crack in an egg.
Place the whole frying pan into the oven and bake for 10-15 minutes until the egg white has set.
Top with any desired garnishes and serve immediately with Manomasa tortilla chips for dipping.
Corn & Jalapeno Fritters
Serves 3 to 4
250g drained, cooked sweetcorn kernels
1/2 jalapeno, minced
A handful of coriander, finely chopped
2 spring onions finely chopped
1 tbsp. vegetable oil (plus more for frying)
2 eggs
60g flour
1/4 tsp salt
1 tsp baking powder
Manomasa Tomatillo Salsa Chips
To serve: tortilla chips, sour cream, diced avocado
Method
In a medium bowl, combine the sweetcorn, jalapeño, coriander, spring onions, vegetable oil and eggs. Add the flour, salt and baking powder to the bowl and stir until just combined.
In a large frying pan, heat just enough oil to cover the bottom of the pan.
Drop heaped tablespoons of the batter into the pan (aim to fit 3 or 4 mounds of batter into the pan at a time) and pat down slightly into a circle.
Cook over a medium-low heat until the undersides are golden then flip and cook on the other side until golden. Remove to a plate and serve warm with Manomasa tortilla chips, sour cream and avocado.
White Chicken Chili
Serves 4
Ingredients
2 skinless, boneless chicken breasts
1 tbsp. olive oil
1 white onion, sliced
5 cloves garlic
1/4 tsp ground cinnamon
1/2 tsp ground cumin
3 tsp dried oregano
1 green jalapeño, minced
1 can cannellini beans, drained
600 ml chicken stock
Juice of 1 lime
Pinch of sugar
Salt to taste
Manomasa Manchego & Green Olive Chips
To serve: sliced avocado, sour cream, fresh coriander
Method
Cut the chicken breasts into roughly 3 cm dice. Heat the oil in a large pot over a medium heat then add in the chicken, onion and garlic. Cook, stirring often, until the chicken is completely opaque and the onion is translucent.
Add the cinnamon, cumin, dried oregano and jalapeño. Stir to coat the ingredients then add in the beans and chicken stock, stirring again. Add the lime juice and sugar then season with salt, to taste. Bring the mixture to the boil, then leave to simmer for 15 minutes.
Serve the soup with desired garnishes.
Black bean and caramelised onion dip
Ingredients
3 tbsp. olive oil
2 red onions, sliced
1 tbsp. sugar
1/2 tsp salt
3 cloves garlic, minced
1 tbsp. apple cider vinegar
5 cherry tomatoes, chopped
1 jalapeño
1/2 tsp cumin
1 tsp Worcestershire sauce
1/2 tsp chilli powder
250 ml vegetable stock
A 400 g can of black beans, drained and rinsed
Manomasa Chipotle & Lime Chips
To serve: sour cream, sliced jalapeños and fresh coriander
Method
Heat 2 tbsp. of the olive oil in a medium pot over a medium heat.
Add the onions, sugar and salt then turn the heat down to low. Cook the onions, stirring constantly, until they smell fragrant and are very soft and golden. Remove the onions to a bowl and set aside. Place the pot back on the heat and add the remaining 1 tbsp. of olive oil along with the garlic. Cook for 1 minute over a low heat then add in the vinegar, tomatoes, jalapeño, cumin, Worcestershire sauce, chilli powder, and vegetable stock and black beans. Bring the mixture to the boil over a medium heat then turn the heat down and leave to simmer for 10 minutes.
Using an immersion blender, blend roughly half of the mixture in the pot. Stir and serve with sour cream, sliced jalapeños, fresh coriander and Manomasa tortilla chips for dipping.
Pomegranate Guacamole
Ingredients
2 avocados, pitted
1/2 lime, juice
A handful of coriander, finely chopped
1/2 red onion, finely minced
5 cherry tomatoes, finely chopped
3 to 4 splashes of hot sauce
75 g pomegranate arils
Manomasa Tomatillo Salsa Chips
Salt
Method
Scoop the flesh of the avocados out of their skins and into a wide, shallow dish. Add the lime juice and mash together with a fork until you reach the desired smoothness.
Stir in the coriander, minced onion, cherry tomatoes, hot sauce and pomegranate arils. Season to taste with salt and serve with Manomasa tortilla chips for dipping.
Watermelon & Cucumber Agua Fresca
Serves 10
Ingredients
550 g cubed watermelon flesh (about 1/2 a small watermelon)
200 g cucumber, cubed (about 1/2 a large one)
Small handful of fresh mint
Juice of 1 lime
Ice
Manomasa Green Lemon & Pink Peppercorns Chips
Garnish: fresh mint, peeled ribbons of cucumber
Method
Place the watermelon flesh, cucumber, mint and lime juice into a blender. Puree until completely smooth then pass through a fine mesh sieve lined with cheesecloth into a bowl.
Gather the cheesecloth up and squeeze as much liquid out as possible then discard the pulp. Serve the resulting juice cold with ice, garnished with thin ribbons and Manomasa tortilla chips.
Strawberry Horchata
Serves 6
Ingredients
140 g white, long grain rice
80 g almonds
1 tbsp. sugar
1 tsp vanilla extract
125 ml milk
100 g strawberries, hulled and pureed (plus more, thinly sliced, as garnish)
Manomasa Manchego & Green Olive Chips
Ice
Method
Place the rice and almonds into a bowl and cover with hot water then leave to soak for 2 hours.
Drain the almonds and rice and place into a high-speed blender along with 500 ml of fresh water.
Blend until smooth then add the sugar and vanilla and blend again. Pass the mixture through a fine-mesh sieve lined with cheese cloth into a bowl. Gather the cheesecloth up and squeeze it to get as much liquid out as possible then discard the pulp.
Take the resulting rice-almond 'milk' and mix the 125 ml of cow's milk into it. Pour a couple of tablespoons of strawberry puree into the bottom of a glass and top up with the milk mixture. Stir to combine and serve with ice and a garnish of strawberry slices and Manomasa tortilla chips.
Mango Paloma
Serves 4
Ingredients
1 mango, peeled and pitted
1 tbsp. lime juice
125 ml club soda
125 ml tequila
125 ml grapefruit juice
1 tbsp. sugar
Ice
Manomasa Tomatillo Salsa Chips
Garnish: grapefruit wedges, lime slices
Method
Place the mango flesh into a blender with the lime juice and puree until smooth then set aside. In a jug, combine the club soda, tequila, grapefruit juice and sugar and stir until the sugar dissolves.
Divide the mango puree among 4 glasses then top off with the club soda mixture. Serve with ice and a garnish of grapefruit wedges and lime slices.