Recipes

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.

Ingredients

For the shredded chicken:

• 2 pounds boneless, skinless chicken breasts or thighs
• 1/2 medium yellow onion
• 1 medium tomato, sliced
• 2 cloves garlic
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin

• 16 El Cielo white corn tortillas
• Toothpicks
• Vegetable oil, for frying
• Shredded lettuce
• Crema
• Sliced avocado

Instructions:

Make the shredded chicken:

• Place everything in a large pot. Place all the shredded chicken ingredients in a large pot.
• Cover with water. Add enough water to completely cover the chicken by 1 inch.
• Simmer until cooked through, about 20 minutes. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is fully cooked, about 20 minutes.
• Shred the chicken. Transfer the chicken to a cutting board. Shred with 2 forks and set aside.

Make the flautas:

• Prepare a baking sheet. Heat the oven to 200ºF. Line a baking sheet with paper towels.
• Warm the tortillas in the microwave to make pliable, 10 to 15 seconds.
• Fill the tortillas. Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
• Heat the oil. Add enough oil to a Dutch oven so that it comes up about 2 inches. Heat over medium-high heat until 375ºF.
• Fry the flautas. Using tongs and working in batches of 4, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
• Drain the flautas. Transfer the flautas to the baking sheet and place in the oven until all the flautas have been fried.
• Top it off with sour cream and salsa. Serve.

INGREDIENTS

For the chips:

• 1/4 cup vegetable oil, for frying
• 12 El Cielo corn tortillas, cut into 8 wedges each
• Kosher salt

For salsa roja:

• 2 large tomatoes, chopped
• 1/2 large yellow onion, chopped
• 1 medium jalapeño, sliced
• 2 cloves garlic
• 1 1/4 cups low-sodium chicken or vegetable broth, divided
• 2 teaspoons vegetable oil
• Kosher salt 

INSTRUCTIONS

• Fry the El Cielo tortillas. Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
• Drain the tortilla chips. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
• Make the salsa roja. Place the tomatoes, onion, jalapeño, and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth. Blend until smooth.
• Cook the salsa. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes. Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.
• Coat the chips with the salsa. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
• Serve warm. Serve warm garnished with avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.

Ingredients

• 3 tablespoons all-purpose flour, divided
• 2 tablespoons canola oil
• 1 can (14-1/2 ounces) Mexican diced tomatoes
• 1 envelope TAJIN CHILLI POWDER SEASONING
• 1 can EL MEXICANO - BAYO REFRIED BEANS (Optional)
• 1 medium green pepper, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 packages (32 ounces each) frozen french-fried potatoes
• 2 cups shredded sharp cheddar cheese
• Optional toppings: Sour cream and sliced jalapeno peppers

Instructions:

• Drain tomatoes; reserving liquid. In a small bowl, whisk drained liquid, chili seasoning and remaining flour until blended.
• Stir in a pan tomatoes, beans and peppers and cook for a while. Add in the bowl ingredients. 
• Prepare fries according to package directions.
• Serve the mixture over the fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.

Ingredients

• 1 pack of El Cielo Tortillas - La Grande 18cm Light Flavour White Corn

• 2-3 tablespoons El Cielo 3Chiles Red Taco Salsa 

• 3 chicken thigh fillets

• 1 big tomato

• 1 red capsicum

• 1 eggplant

• 1 onion 

• 1 bunch of cilantro (coriander)

• 1 cup of sweet corn

• Garlic

• 2 tablespoons of olive oil

• Gouda cheese

• ground cumin

• oregano

• paprika

• black pepper

 Instructions

• Slice the chicken fillets and add all the spices (ground cumin, oregano, paprika, black pepper), salt, minced cilantro and garlic.
• Add 2 tablespoons of oil olive, stir everything and put it in the fridge for 20-30 minutes.
• Chop onion, capsicum, tomato and eggplant, and fry them in a pan.
• In 20-30 min take out marinated chicken fillet from the fridge and fry it.
• Mix fried vegetables with the fried meat, add corn and 2-3 tablespoons of the El Cielo 3Chiles Red Taco Sauce for a bit of spice and a hint of smokiness. The filling is ready!
• To make chicken quesadilla: put thinly sliced cheese on half the tortilla, then put filling, then thinly sliced cheese once again, fold the tortilla over and put it into the frypan for 30-50 seconds each side.
• Cut chicken quesadilla in half and serve with sour cream and guacamole.

We have now made it easy for your to order the key ingredients for this recipe, just click here and it will take you the Chicken Taco Kit.

Ingredients

• 12 El Cielo Full Flavour Corn Tortillas 14cm 
• 500gr shredded chicken
• 1/2 cup Ki Gourmet La Adelita - Chipotle Sauce or to taste
• 1/2 cup of El Cielo Bayo Beans, rinsed
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon El Cielo Mexican Oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 cup water
• Optional Taco Toppings: shredded cheese shredded lettuce, El Cielo 3Chiles Taco Salsa or chopped tomatoes, diced red onion, sour cream, guacamole. 

Instructions

• Add the shredded chicken to a large skillet over medium-high heat. 
• Add the chili powder, cumin, salt, Mexican oregano, garlic powder, and pepper. Cook until the chicken is cooked through, about 6-8 minutes, stirring occasionally.
• Reduce the heat to medium. 
• Add the Ki Gourmet Sauce, stir well to combine. 
• Cook, stirring occasionally, for 7-8 minutes, until the meat mixture is still a little saucy. Remove from the heat.
• Put the rinse beans in microwave safe bowl and warm, about 30 sec, add a pinch of salt and stir to mix
• Warm the tortillas and fill them with 2 heaping tablespoons of chicken mixture, add a few of the bays beans
• Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, sour cream, guacamole. 

Note: You can also add additional yummy El Cielo Blue Corn Totopos (corn chips) to make it crunchier and add color.