Tacos de Coliflor Rostizada con Adobo Verde (Adobo verde roasted cauliflower tacos)
An adobo is a traditional Mexican marinade made with dried chillies, vinegar, garlic and spices, often turning into a red-coloured mixture. For this recipe I use jalapeños and fresh coriander to make a green adobo, which is then used to create a delicious coating for the baked cauliflower.
Vegetable-based tacos have become popular in the past few years but the truth is a lot of dishes in Mexican homes are prepared with vegetables, so vegans and vegetarians can find a safe haven in Mexican cuisine.
Makes about 10 tacos, cooking time 35 minutes
Heat level Mild
- 1 cauliflower (about 850g), broken into florets
- 2 tbsp white tahini (at room temperature)
For the adobo verde
- 3 fat garlic cloves, peeled but left whole
- 2 green jalapeño chillies
- 60g fresh coriander
- 1 tsp ground cumin
- 6 tbsp olive oil
- 2 tbsp honey
- 1 tsp freshly ground black pepper
- 2 tbsp apple cider vinegar
- sea salt and freshly ground black pepper
To serve
- ½ red onion, finely diced
- 20g coriander, finely chopped
- juice of 1 lime
- 0-12 corn tortillas (see note, page 32), warmed
- 100g crème fraîche
1 Preheat the oven to 200C/180C fan/gas 6. Put all the ingredients for the adobo verde in a food processor and whiz them up until you get a green but not totally smooth sauce.
2 Arrange the cauliflower florets on a large baking tray and pour the adobo verde on top. Use your hands to coat the florets well with the mixture. Season, then roast for 15 minutes.
3 Remove the cauliflower from the oven, drizzle the tahini over the top and stir with a spoon. Return to the oven for a further 10 minutes until the cauliflower has deliciously charred edges.
4 Place the roasted cauliflower in a bowl, scatter over the red onion and chopped coriander and squeeze the lime juice on top. Serve at the table with the warm corn tortillas on the side along with a bowl of crème fraîche, ready to be made into tasty tacos.
Carne Asada (Steak with chorizo refried beans)
Translated as grilled meat, a ‘carne asada’ is an event: a communal occasion where everyone helps out. The stars of the show are the grilled steaks, often accompanied with beans, grilled spring onions, a homemade salsa and corn tortillas.
With this recipe you can rustle up a delicious dinner for two, but it is also easy to convert into more portions to host friends and family.
Serves 2 , cooking time 35 minutes
Heat level Medium
For the chorizo refried beans
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 garlic clove, finely chopped
- 2 spring onions, chopped
- 30g cooking chorizo (remove the casing first)
- 2 x 400g tins pinto beans, rinsed and drained
- ¼ tsp ground cumin
- sea salt and freshly ground black pepper
- 125ml water (at room temperature)
For the steak
- 400g bavette steak or rump steak (at room temperature)
- 2 tbsp olive oil
- 1 tbsp ground ancho chilli (see note, page 32)
- 15g butter
To serve
- 8 corn tortillas (see note, page 32)
- ¼ red onion, finely diced
- handful of coriander leaves
- tomato salsa
- 1-2 limes, cut into wedges
1 Heat the olive oil in a large frying pan and fry the onion, garlic and spring onions over a low heat for a few minutes, then add the chorizo, using a wooden spoon to break the meat in the pan.
Cook until lightly crispy. Add the beans, ground cumin and a pinch of salt and pepper. Pour in the water and simmer over a low heat for a couple of minutes. Transfer to a blender and blitz until smooth, then return the smooth beans to the pan so you can reheat them before serving.
2 Rub the steak with half the olive oil and all the ancho. Add a pinch of salt and pepper. Heat the remaining olive oil in a frying pan over a medium-high heat. When ready, put the steak in the pan and cook for 2-3 minutes on each side for medium (depending on thickness). Add the butter to the pan and let it melt, then use it to baste or pour over your steak and cook it for 1 more minute.
Remove the steak from the heat, put it on a chopping board and let it rest for 6 minutes before cutting.
3 While the meat is resting, warm up the tortillas and keep them warm in a tortilla basket or by wrapping in a tea towel. Slice the steak into strips with a sharp knife. Pour the warm refried beans over a platter and spread them nicely over the surface, then arrange the steak strips on top. Scatter over the diced onion and coriander and serve with tomato salsa on the side, warm corn tortillas andlime wedges for squeezing.
Salpicón de Salmón (Shredded salmon salad)
Salpicón is a cold salad typically made with slow-cooked shredded beef. The word comes from the Spanish ‘to sprinkle’ or ‘to scatter’, and it describes well the texture of this salad, for which all the vegetables are chopped finely then tossed together. This is the ideal midweek meal: light, fresh and delicious. It’s also perfect with a cold beer on a hot summer’s day.
Serves 4, cooking time 40 minutes
Heat level Medium hot
- 600g salmon fillet
- 1 tsp ground guajillo chilli (see note, page 32)
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
For the vinaigrette
- 1-2 jalapeño chillies, finely chopped
- 1 red onion, thinly sliced
- zest and juice of 2 limes
- juice of 1 clementine or satsuma
- 3 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- 2 tsp tamari
- 1 tsp honey
For the crema rosa
- 1 tbsp olive oil
- 1 scotch bonnet chilli, de-stemmed
- 2 fat garlic cloves, peeled but left whole
- 60g raw beetroot, peeled and halved
- 150g full-fat greek yogurt or soured cream
- 1 tbsp white tahini
- juice of 1 lime
- 1 tbsp extra virgin olive oil
- 1 tbsp mayonnaise
- sea salt and freshly ground black pepper
To serve
- 100g iceberg lettuce, shredded
- 60g washed baby spinach, thinly sliced
- 1 medium carrot, peeled and grated
- H10g coriander (leaves and stems), finely chopped
- 10g mint leaves, finely chopped
- 12 tostadas (see note, page 32)
- 2 ripe avocados, sliced
1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with parchment paper. Put the salmon on the lined tray and pat the surface dry with some kitchen paper.
Sprinkle over the guajillo and drizzle with the olive oil, then use your hands to rub the spice all over the surface and sides of the fillet. Season with salt and pepper and bake in the oven for 18-20 minutes. Once the salmon is cooked (it flakes easily but is still moist), remove it from the oven and set aside to cool.
2 For the vinaigrette, in a bowl combine half the jalapeño, the red onion, lime zest and juice, clementine or satsuma juice, vinegar, olive oil, tamari and honey. Season. Mix everything with a spoon, then taste and add more jalapeño if you prefer it spicier. Let the mixture rest for 10-15 minutes.
3 For the crema rosa, heat the olive oil in a frying pan over a medium heat and fry the scotch bonnet chilli and garlic until the chilli skin is blistered and the garlic is golden brown all over. Transfer to a blender with all the remaining ingredients and blitz until you have a smooth, bright pink cream.
4 When you are ready to serve, combine the lettuce, spinach, grated carrot and herbs in a large bowl. Pour in the vinaigrette, season with a pinch of salt and pepper, then use two forks to combine all the ingredients into a colourful, fresh salad. Use two spoons to break the salmon fillet into flakes and arrange them over the salad.
5 Serve the salmon salad at the table, with the tostadas, avocado slices and the crema rosa on the side, ready for you to assemble your tostadas.
Burrata con Elotes Tostados (burrata with toasted corn)
This recipe marries two of my favourite things: burrata and corn. I love the combination of the creamy burrata with the toasted corn, the chilli and the acidity of the lime. This is the kind of snack or appetiser that you bring into the garden to share with family or friends. It’s easy to double or triple the quantities if you’re feeding a crowd.
Serves 4, cooking time 15 minutes
Heat level Medium
- 1 tbsp olive oil
- 5 spring onions, finely chopped
- 2 fresh corn on the cob, kernels sliced off
- juice of 1 lemon
- 15g butter
- 3 tbsp grated parmesan
- sea salt and freshly ground black pepper
- 300g burrata
- 1 arbol chilli (see notes below), crushed
- handful of fresh oregano leaves
- 2 tbsp extra virgin olive oil
- tortilla chips, to serve
1 Heat the olive oil in a frying pan over a high heat, add the spring onions, then toss in the corn kernels and stir for 6-7 minutes to let them toast. Don’t worry if they get a bit of colour as this is what will make them taste even better.
2 Squeeze in the lemon juice and add the butter and half the parmesan. Season to taste with salt and pepper, then remove the pan from the heat. Scatter half the corn and the pan juices over a serving platter, then tear the burrata into chunks and put on top. Scatter over the remaining corn.
Add the crushed arbol chilli, remaining parmesan and the oregano leaves, then finish with a good drizzle of extra virgin olive oil. Serve with tortilla chips on the side.
Tacos de Portobello con Crema (Portobello mushroom tacos)
These are the kind of tacos that I make over busy weekdays;
I like them because they come together easily and are prepared with just a few fresh ingredients. They’re highly customisable: swap the type of mushrooms or the greens to taste, if you’d like.
Serves 2, cooking time 20 minutes
Heat level Hot
- 1 tbsp vegetable or olive oil
- 1 large onion, finely diced
- 2 garlic cloves, finely chopped
- 400g mushrooms, sliced into thin strips
- 2 tsp chipotle paste
- 1 tbsp worcestershire sauce or tamari
- 5g butter
- 150g chard or spinach leaves, thinly sliced
- 250g crème fraîche
- sea salt and freshly ground black pepper
- bunch of coriander or parsley, finely chopped
- 1 red jalapeño chilli, blistered in a hot pan with a little oil and finely chopped
- 10-12 corn tortillas, warmed (see notes below)
1 Heat the oil in a frying pan over a medium heat. Toss in the onion and cook it for 3 minutes, then add the garlic and fry gently over a low heat until the onion turns translucent.
2 Increase the heat and add half the mushrooms; once they begin to get a bit of colour and soften, add the remaining mushrooms and cook until softened. Add the chipotle paste, worcestershire sauce or tamari and butter. Stir, combining all the ingredients with a wooden spoon.
Add the chard or spinach and let it wilt into the mushroom mixture, then pour in the crème fraîche and season with salt and pepper. Stir until everything looks luscious. Scatter the coriander or parsley and jalapeño over the top.
3 Remove the pan from the heat and serve with warm tortillas on the side, ready to make tacos.
Paletas de Piña y Mezcal (Roasted pineapple mezcal ice lollies)
Here is the perfect grown-up ice-lolly recipe to keep you cool during summer. These are made with fresh pineapple and are spiked with mezcal. I don’t make mine too strong when it comes to the booze: what stands out in this recipe is the smoky taste that the mezcal gives to the pineapple, and how well it pairs with the caramelised sugar once the fruit is roasted.
Makes 6
Preparation time 35 minutes, plus freezing
- 530g pineapple, peeled and cored
- 4 tbsp agave syrup
- 1 tbsp vanilla-bean paste
- 50ml good-quality mezcal
- 250ml cold water
- zest and juice of 1 lime
- 1 lime, thinly sliced into rounds
1 Preheat the oven to 200C/180C fan/gas 6. Slice the pineapple into small chunks, put on a baking tray and drizzle with 1 tablespoon of the agave syrup and the vanilla paste. Use a wooden spoon to mix, spreading the syrup and vanilla over the fruit. Put the tray in the oven and bake for 20-25 minutes until the chunks get caramelised edges.
2 Transfer the roasted pineapple to a blender with the remaining agave syrup, the mezcal, water, lime zest and juice. Blend until smooth.
3 Fill espresso-sized moulds or paper cups (depending on size, you should get about 6) and add a lime slice to each one, pushing each slice into the liquid. Once the cups are all filled, put them in the freezer. After 30 minutes, when they set a little, add lolly sticks to the centres and freeze for at least another 2½ hours.
4 When you are ready to serve, place the moulds upside down under running (room temperature) water to loosen. Pull to release. If you are using paper cups simply remove by ripping off the paper.
Notes on ingredients
Ancho: A mild Mexican dried chilli with sweet, earthy and smoky notes.
Arbol: A hot Mexican dried chilli with smoky, earthy and slightly bitter notes.
Corn tortillas: The everyday bread of Mexican cooking and there cannot be a meal without them. They are always warmed up in a hot pan or griddle until they puff up.
Guajillo: A mild Mexican dried chilli with sweet, fruity, tangy and smoky notes.
Tostadas: Crunchy tortillas normally made using stale tortillas, as they crisp up faster when they have dried out a little bit. They can be prepared in two ways: the first is to spread stale tortillas over a baking tray and brush them with oil. Bake in a 180C/160C fan/gas 5 oven for 10-12 minutes until crispy, flipping them halfway through cooking.
The second method is to heat some vegetable oil in a frying pan over a medium-high heat and fry the stale tortillas one at a time until crispy and golden. Drain on kitchen paper before using.
You can buy all of these and other specialist Mexican ingredients from coolchile.co.uk and souschef.co.uk.
Now buy the book
Our recipes are from Sobremesa: Tasty Mexican Recipes for Every Day by Susana Villasuso, with photographs by Issy Croker, which is published by Square Peg, £27. To order a copy for £22.95 until 28 July, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.
