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Entomatadas alla Pollock

Entomatadas alla Pollock

This simple homey Mexican recipe is a comfort food for all who know it, entomatadas like enchiladas or enfrijoladas or enmoladas, all carry the same idea but a different sauce.

Entomatadas have a simple non spicy tomato sauce that reminds one of hugs from la abuela!

Entomatadas alla Pollock

Tortillas Komali 15cm Tradicional

3 Chile Guajillo

2 Chile Arbol

3 tomatoes

1/2 onion

1 garlic 

Oil for frying

salt to taste 

Fillings: shredded chicken, cheese, or beans

Toppings: crema, chile oil, lettuce, crumbly cheese

Instructions:

1. Prepare your salsa, clean your chiles by taking out the seeds and veins, soak them in hot water until soft. Add all tomatoes, onion, garlic and chiles in your blender and blend until very smooth, salt to taste. 

2. Fry off your salsa until it gets a bright red color, then fry off your tortillas until they become flexible and soft. Set them aside.

3. Set up your plate with some salsa at the bottom, dip the tortillas in the salsa and fill them with your desired filling

4. Top them with more salsa and your desired toppings.

Provecho!

Abuela’s Tip: Anytime you’re making salsa Macha or chile oil in your blender is a good time to make this simple tomato sauce, since your blender will be coated with an amazing residual goodness, blend the tomatoes/onion/garlic to clean out your blender and make this recipe without using extra Chiles.

 

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Easy Bean Soup or Tlatlapas

Easy Bean Soup or Tlatlapas

Why on this hot Summer day are we craving soup, you may ask?

As early as I remember my mother bless her heart, always decided to cook lentil soup (which I hated as a child, now I love 😆), and I guess the tradition stuck because on this hot summer day I’m here stirring and stirring my Mexican frijoles soup.

This soup is traditionally called Tlatlapas which is an ‘easier’ take on cooking dry beans from scratch (that’ll really make your kitchen hot) which I always find way to time consuming and not very satisfying.

 

Recipe:

Easy Bean Soup or Tlatlapas 

500gr of dry beans (any will do)

1/2 onion

1 garlic clove

2 chile arbol

1 chile morita

12 cups of broth or water

olive oil

salt to taste

1. Heat your pan on medium heat and toast your dry beans on low heat, let them cool off and grind them as fine as powder.

2. Fry off your onion and garlic then add the bean powder.

3. Stir until evenly coated and start adding the liquid cup by cup.

4. Stir occasionally until you achieve an even smooth consistency, salt to taste.

Enjoy! Provecho!

There are a lot of known toppings for this soup like nopales in strips, fried strips of chile or epazote. We love this soup with very thin tortilla strips and a mild chile oil. 

Abuela's Note: If you don't have a mortero or metate (the traditional way of grinding grains and beans) you can use a blender. If the powder is not fine enough, cook it through as much as you can and blend it until smooth.

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Summer Favorite, Baja Fish Tacos!

Summer Favorite, Baja Fish Tacos!

One of our favorite meals in the whole wide world is Baja Shrimp Tacos, these delicacies are an explosion of flavor for any discerning palate!

 

Baja Fish Tacos a la Casa Mexicana 

Ingredients:

  • Komali Tortillas Taquera 500gr
  • Fish filets, white firm fish like pescada, this can be done with shrimp
  • 2 cups of flour
  • ½ tsp of baking powder
  • 1 tsp of salt
  • ½ tsp of pepper
  • ½ tsp of garlic powder
  • ½ cup of cold dark beer (ideally this is Negra Modelo or any lager style beer)
  • Oil for frying 

Step 1: Prepare your fish filets, they should be around 1 inch wide and 4-inch-long strips, we want the fish to fit in our taco because it will gain extra padding with the batter. Pat dry your fish and store in a container wrapped with a paper towel.

Step 2: Prepare the batter, add a cup of flour, ½ tsp of baking powder, a tsp of salt, a ½ tsp of pepper and ½ tsp of garlic powder, ½ cup of cold dark beer. Mix the flour salt and dry condiments in a medium bowl, gradually add the cold beer while whisking, do not over work the batter, you can leave some small lumps of flour it will help with crispiness. The consistency of the batter should be that of a thick pancake batter. Best to let the batter rest for 5-10 min allowing the baking powder to activate which will make for a crispier batter.

Step 3: Heat your oil in a deep pan it should be deep enough to cover the fish 90%, to test the heat of your oil, put a tiny bit of your beer batter in the oil, when the oil is ready the batter will float and be golden brown.

Step 4: Take your fish out of the fridge make sure no condensation has formed any water will make the oil splatter, salt and pepper the fish, first dip them in the white flour, then in the beer batter, slowly release them into the hot oil, fry until golden about 3-4 minutes, don’t overcrowd the pan, place your crispy fish on a cooling rack to keep the coating nice and crisp!

Enjoy with toppings like pico de gallo, thinly sliced cabbage, guacamole and chipotle crema!

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Mexican Hot Chocolate Cake

Mexican Hot Chocolate Cake

At Casa Mexicana we are always in awe of the many uses for our products, inventing and experimenting in our kitchen is the way we innovate and are better able to bring you products you will love.

Talking about love, it is hard not to love our old time favorite hot chocolate tablets Chocolate Mexicano has been a staple in Mexican households for more than 70 years! Made of cacao, sugar and cinnamon, we melt into milk and froth it with our beautiful molinillos (soon to be found in Casa México!). As I was cooking our Christmas dinner this year I was inspired to look into Chocolate cakes using chocolate mexicano and couldn't find one! So I decided to invent our own, a truly Mexican chocolate cake!

Ingredients

For the cake

  • 225g/8oz plain flour

  • 350g/12½oz caster sugar

  • 85g/3oz Mexican Chocolate made into powder

  • 1½ tsp baking powder

  • 1½ tsp bicarbonate of soda

  • 2 free-range eggs

  • 250ml/9fl oz milk

  • 125ml/4½fl oz vegetable oil

  • 2 tsp vanilla extract Anita

  • 250ml/9fl oz boiling water

For the chocolate icing

  • 200g/7oz dark chocolate bar

  • 1/2 tsp ground chile de arból

  • Optional: crushed chile de arbol flakes for decorating

Directions

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.

  2. For the chocolate powder, ground one full tablet into a fine powder.

  3. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

  4. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

  5. Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

  6. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

  7. For the chocolate icing, ground the chile de arból to a fine dust, break the chocolate bar into small pieces and heat the chocolate in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk in the ground chile de arból the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.

  8. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

  9. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.

  10. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Recipes Tips:

The chocolate cake mixture is quite thin, so it's important to use sandwich tins rather than springform tins, which could leak.

*All products available for purchase are tagged in the recipe.

 

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