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This soft, spicy and slightly sour pork dish is from the western state of Sinaloa but is so popular all over Mexico that it’s even sold in cans. When I discovered chilorio, I immediately thought it would be perfect in the Thermomix® because the pork is poached in water then recooked in a chilli sauce.
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These pliable flatbreads are the perfect addition to your Mexican feast, easy to roll but strong enough to hold beans, rice and condiments. In Mexico, tortillas are often enriched with lard. If you’ve made the Chilorio pork you can use leftover lard instead of the light olive oil in this recipe.
Recipe Correction: Unfortunately we missed a step in the book. Please add 250g water in Step 2 with the oil. -
Sweet, juicy corn is augmented by lightly cooked salsa and a smoky mayo that gets a special kick from chipotle in adobo (see Tips). In Mexico, corn on the cob or ‘elote’ is a popular snack, sold from mobile food stands. This Thermomix® version brings the vibrancy of the Mexican streets to your home.
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The first time I made churros and had a crisp mouthful of chocolate-covered doughnut, I felt both happy and terrified: the first because they are a delightful indulgence, and the second because they are so simple to create at home. The batter is a choux pastry which expands when it hits the hot oil.