Recipes

The most intense flavours come together in this delicious dish! Juicy shrimp, marinated in an exquisite blend of spices and hot chiles, will transport you to a true paradise of medium-spicy pleasure. Are you ready for the challenge?

Serves: 2
Cooking time: 45 mins

Cooking Instructions:

1. Place 300gr of shrimp in a bowl.
2. Cover the shrimp with Ki Gourmet - La Llorona Morita Chili Salsa 380g
3. Let them rest for 20 to 30 minutes in the refrigerator.
4. Cook them in a pan-fried medium fire for 15 minutes, or until cooked. 
5. Heat some fresh corn tortillas 
6. Add slides of fresh avocado or guacamole when serving 

Enjoy!

For a sophisticated yet simple-to-prepare dish, try this salmon with mango and three-Chiles sauce recipe. You'll be surprised how easy it is to prepare!

Serves: 2
Cooking time: 45 mins

Cooking Instructions:

1. Spread unsalted butter on the bottom of a baking dish.
2. Place 2 slices salmon in the baking dish.
3. Cover the salmon with 2 tbsp of Ki Gourmet Huapango - Mango and Three Chilies Salsa 420g
4. Let it rest for 20 to 30 minutes in the refrigerator.
5. Cook it in a preheated oven for 15 to 20 minutes, or until done. 

Prepare a fresh veggies salad to complement and serve.

Enjoy!

*Vegan: Add Vegan Cheese, Vegan eggs, tofu scramble, or cooked mushrooms on top
*Vegetarian: Add eggs on top, feta cheese, or your preferred protein.

Cooking Instructions: 

1. Cut 1 large ripe avocado in half, scoop out the flesh, and discard the seed and skin.
2. Place the avocado flesh in a bowl and mash with a fork. Add in 1 tbsp of lemon juice, 60gr of crumbled cheese, and 1 tbsp of chopped dill.
3. Mix to combine well.
4. Set aside and toast 2 thick slices of sourdough bread.
5. Spread avocado mix generously over sourdough and garnish.
6. Add your preferred protein on top, if wanted 
7. Spread all over the toast 2 tbs Ki Gourmet - La Adelita Chipotle Chili Salsa 380g
8. Serve immediately.

Enjoy!

INGREDIENTS

• 8 El Cielo 14cm Full Flavour corn tortillas or Light Flavour corn tortillas
• 1 pound potatoes, peeled and cut into 1/2-inch
• Kosher salt, to taste
• 1/2 pound chorizo
• Extra-virgin olive oil, as needed
• 2 tablespoons unsalted butter (1 oz), at room temperature, plus more as needed
• 8 large eggs
• 2 radishes, trimmed and thinly sliced
• 1/2 cup chopped cilantro leaves and stems
• 1 Cup cotija cheese, crumbled or grated

DIRECTIONS

• Plunk the potatoes in a saucepan and add enough cold water to cover along with a teaspoon salt. Bring to a boil. Immediately drain the potatoes in a colander in the sink and rinse them under cold running water, until they are very dry and completely cool.
• Heat a large, heavy-bottomed skillet over medium-high heat. Add the chorizo, spread evenly around the skillet, and cook, until nicely caramelized on the bottom, 3 to 5 minutes. Stir to get the uncooked parts of the chorizo in contact with the skillet and continue cooking until all the meat is cooked through, about 5 minutes more. Using a slotted spoon, transfer the chorizo to a large bowl.
• If the skillet looks dry, add more oil to the fat in the skillet and heat over medium-high heat. Spread the potatoes evenly in the skillet and cook, stirring and turning gently with a spatula, until golden brown on all sides, about 10 minutes. Dump the potatoes into the bowl with the chorizo and mix gently. Taste and adjust the seasoning.
• Pour off any excess fat in the skillet into a small heatproof bowl. Place the skillet over medium heat. One at a time, add the tortillas and fry on each side until they soften and blister slightly, about 30 seconds per side. If the skillet dries out, add a wee small amount of the reserved fat (or, if there wasn’t any fat to reserve, a little olive oil). Keep the tortillas warm by stacking them and wrapping them in a kitchen towel as they come out of the skillet.
• In a small nonstick skillet, heat 1 teaspoon olive oil over medium-high heat. When the oil is hot, add a scant teaspoon butter and swirl the skillet to mix the fats. Crack an egg into the skillet and cook until the white is just set, about 3 minutes. Slide the egg carefully onto a platter you’ve rinsed with hot water and cover to keep warm. Repeat to cook the remaining eggs in the remaining butter, adding more oil as needed.
• To assemble the tacos, place 2 warm tortillas on each plate and spoon a few tablespoons chorizo and potatoes in the middle of each tortilla. Top each with a fried egg and radish slices. Finish with a big pinch cilantro and a sprinkle cotija. Serve right away. 

Ingredients

• 6 to 8 medium ears sweet corn, husks removed
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup minced cilantro
• 1 clove garlic, minced
• 1/4 teaspoon ground chipotle pepper, to taste
• 2 teaspoons lime zest, from one lime
• 2 tablespoon lime juice, from one lime
• 1/2 cup cotija cheese, crumbled
• Lime wedges, to serve

Instructions

• Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
• In a bowl, whisk together the sour cream, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.
• Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
• Using a brush or a spoon, coat each ear of corn with the sour cream mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges. 

Yield: Makes 8 servings.

Ingredients:

• 8 Authentic El Cielo 18cm Corn Tortillas
• ½ Kg lamb, cut in stripes
• 1 can of Refried Bayo beans, heated
• 1 can of chopped tomato Ki Gourmet Marian Bonita Tamarind and Chipotle Chili Sauce
• ½ Lemon
• 1 sprig fresh coriander, chopped
• 1 pinch of fresh ground cumin
• 1 pinch dried El Cielo Mexican Oregano
• 1 pinch El Cielo Arbol Chilies
• 3 garlic cloves, minced
• Oil
• Salt and pepper to taste

Step 1: Generously season lamb on all sides with salt and pepper. Place the meat in a bowl and keep seasoning with the lemon juice, oregano, dried chilies, garlic and some oil. Let it stand for 10-15 min.

Step 2: Sautee the meat in a hot pan without adding more oil.

Step 3: Warm the tortillas in a hot pan and sprinkle them with some drops of water. Wrap them with a tea towel to keep them warm.

Step 4: Spread 1 tbsp of the refried beans down center of each tortilla. Put a portion of the meat, add some coriander, 1 spoon of sauce and roll up burrito style. Cut in half before serving.

EL CIELO HOT TIPS FOR BURRITOS:

• a) Serve with avocado slices or side of guacamole.
• b) Use chicken instead of lamb, if desired.
• c) If you cannot roll it up as a burrito style, just add the filling to the tortilla and fold it half.
• d) Serve with Mexican rice as a side dish, to make it a main course.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup frozen corn kernels
• 1 15.5-ounce can LA SIERRA - WHOLE BLACK BEANS, drained and rinsed
• 1 14.5-ounce can diced tomatoes, with juices
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 cup long-grain white rice
• salt and freshly ground black pepper
• 1 cup shredded cheddar
• Chopped cilantro, for garnish

Instructions

• In a Dutch oven or other heavy-bottomed pot with a lid, heat the olive oil over medium high heat.
• Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender and the onion is translucent, about 5 minutes.
• Add the garlic, corn and black beans and cook until the corn and beans are heated through, about 2 minutes.
• Stir in 1 1/2 cups water, the diced tomatoes and their juices, chili powder, cumin, rice and a pinch of salt and pepper.
• Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
• Stir in the cheese until melted. Taste for seasoning and serve garnished with chopped cilantro.

Mexican Pozole

INGREDIENTS

• 1 lbs pork shoulder
• 2 garlic cloves, peeled
• 1 tablespoon cumin powder
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons oil
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon cayenne
• 2 tablespoons california chili powder
• 1 tablespoon salt
• 1⁄4 teaspoon Mexican oregano
• 4 cups canned white hominy, drained and rinsed
• 3 -5 cups pork broth, from cooking pork shoulder
• 1 cup canned diced green chilis (optional)
• salt
• 2 whole fresh jalapeño, chopped (optional)
• 3 whole EL CIELO - ANCHO CHILE DRIED

INSTRUCTIONS

• Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
• Boil ancho chilies in a separate small pot for the garnish

• Place the meat in a large saucepan and just cover with lightly salted water.
• Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
• Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
• Remove meat and broth, reserving both.
• Sauté the remaining chopped onion and garlic in oil until translucent.
• Add the remaining spices, stir for a minute.
• Cut the reserved pork into 1 inch cubes and add to the pan.
• Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, about 2-4 cups), green chilies and jalapenos (optional).
• Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
• If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
• Degrease the stew, taste for salt, and serve in soup bowls.

INGREDIENTS

• 2 tablespoons (30ml) vegetable oil
• 3 cups fresh corn kernels
• Salt
• 60g Feta Cheese
• 1/2 cup finely sliced scallions
• 1/2 cup fresh cilantro leaves, finely chopped
• 1 jalapeño pepper, chopped
• 1 to 2 medium cloves garlic, minced
• 1 tablespoon (15ml) fresh juice from 1 lime
• TAJIN Chilli Powder, to taste

INSTRUCTIONS 

• Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

• Add cheese, scallions, cilantro, jalapeño, garlic, lime juice, and TAJIN chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.