Recipes

El Cielo Recipe: Corn tortillas filled with tender shredded chicken, smothered in rich Oaxaca-style Black Mole and topped with crema, cheese and onion.

Serves 4 | Prep & cook: 30 minutes

From El Cielo

• 🖤 1 jar El Cielo Oaxaca-Style Black Mole
• 🌽 10 El Cielo Corn Tortillas
• 🫘 1 can El Cielo Beans, drained and warmed

🍗 Fresh Ingredients

• 🍗 2 chicken breasts, cooked and shredded
• 🧅 ½ white onion, thinly sliced
• 🧄 1 garlic clove
• 🍲 1–1½ cups chicken stock, as needed
• 🫒 1 tbsp cooking oil
• 🧂 Salt, to taste

✨ To Serve

• 🧀 Crumbled queso fresco or feta
• 🤍 Mexican crema or sour cream
• 🧅 Thinly sliced white or red onion
• 🌿 Fresh coriander
• 🌱 Sesame seeds
• 🫘 Warm beans on the side

Method

1. Prepare the chicken
Cook the chicken breasts in lightly salted water or chicken stock until tender. Allow to cool slightly, then shred using two forks. Set aside and keep warm.

2. Prepare the mole
Add the El Cielo Oaxaca-Style Black Mole to a saucepan over medium-low heat. Gradually add chicken stock, stirring until you have a smooth, velvety sauce that's thick enough to coat the tortillas.

Simmer gently for 5–8 minutes, stirring occasionally.

3. Warm the tortillas
Heat a little oil in a frying pan and quickly warm each El Cielo Corn Tortillas for around 10–15 seconds per side. You want them soft and flexible, not crispy.

4. Dip & fill
Dip each warm tortilla into the black mole, making sure both sides are generously coated.

Place some shredded chicken in the centre, fold the tortilla in half and arrange on a serving plate. Repeat with the remaining tortillas.

5. Make them extra mole-y 🖤
Spoon a little more warm black mole over the top of the enmoladas.

6. Finish & serve
Top with crumbled queso fresco, crema, sliced onion, coriander and sesame seeds.

Serve immediately with warm El Cielo Beans, on the side.

🌽 El Cielo Tip

Don't overcook your tortillas before dipping them into the mole. A quick warm-up makes them flexible enough to fold while still allowing them to soak up that beautiful El Cielo Oaxaca-Style Black Mole

🌈 Make it Colourful!

Why choose just one? Try your enmoladas with Green Mole, Red Mole or Black Mole Powder and create a colourful Mexican feast. Mix and match your favourite flavours for a plate that looks as good as it tastes. 🇲🇽✨

During Lent — a 40-day religious observance that represents the 40 days Jesus spent in the wilderness — many Mexicans abstain from eating meat, much like many of us do on Good Friday.

With that in mind, this recipe is vegan and Lent friendly — Lo and behold our Cauliflower Tacos. 

Ingredients:

• 1 large head of cauliflower
• El Cielo 14cm Full Flavour Tortillas
• 2 garlic cloves
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1 teaspoon of paprika
• ½ teaspoon of pepper
• El Cielo Bayo Beans 
• Fresh lime
• Parsley or coriander 

Method:

1. Heat oven to 200 degrees Celsius
2. Break up cauliflower
3. In a bowl, mix cauliflower, garlic, olive oil, salt, paprika and pepper until combined
4. Line a tray with baking paper and place the cauliflower along the tray
5. Roast for 25-30 minutes or until golden brown
6. Warm up El Cielo Tortillas on either a hot plate or place in the microwave for 10-15 seconds until warm
7. Place a layer of Bayo beans in the tortilla and top with roasted cauliflower
8. Squeeze a drizzle of fresh lime over the cauliflower and add parsley or coriander to garnish
9. ENJOY!

TIP: Add guacamole to your tortilla for some extra flavour and texture. Our recipe for guacamole can be found here.

If you’re a lover of Mexican food, knowing how to make good guacamole is a must. 

In Australia and America, a lot of people use and serve guacamole just as a dip. However, in Mexico, guacamole has many different uses: it’s used as toppings for tacos, tostadas, salad, fish … the list goes on.

Our recipe for guacamole will have you wanting to put it on every meal.

Ingredients:

• 2 ripe avocados
• 1 small ripe tomato, chopped
• ½ small onion, chopped
• ¾ teaspoon of salt, more to taste
• 1 tablespoon of fresh lime juice or lemon juice
• A dash of freshly grated black pepper
• 1 or more El Mexicano Sliced Jalapenos
• El Cielo White Corn Totopos or El Cielo Blue Corn Totopos, to serve

Method:

1. Cut avocados in half lengthwise and scoop out the flesh with a large spoon.
2. Mash avocados with a fork or potato masher and stir in other ingredients.
3. Serve with either El Cielo White Corn Totopos or El Cielo Blue Corn Totopos — you can also use as a topping on your El Cielo Tortillas and El Cielo Tostaditas.

TIP- For an extra smooth mixture, blend all ingredients in a blender/food processor.

El Cielo Recipe: Mexican Tortilla Soup, also known as Sopa de Tortilla or Sopa Azteca, is a comforting Mexican classic made with a rich tomato and guajillo chilli broth, topped with crispy corn tortilla strips, creamy avocado, cheese, crema and fresh lime.

Serves 4 | Prep & cook: 35–40 minutes

Ingredients

From El Cielo

• 🌽 8–10 El Cielo Corn Tortillas, cut into strips
• 🌶️ 2 Guajillo Chillies, stems and seeds removed
• 🌶️ 1 Ancho Chilli, stems and seeds removed
• 🔥 1 tbs Chipotle Chilli (optional, for a smoky kick)

🥬 Fresh Ingredients

• 🍅 4 ripe tomatoes
• 🧅 ½ white onion
• 🧄 2 garlic cloves
• 🍲 1–1.2 L chicken or vegetable stock
• 🫒 1 tbsp cooking oil, plus extra for the tortillas
• 🧂 Salt, to taste

✨ To Serve

• 🥑 1 avocado, diced
• 🧀 Crumbled queso fresco or feta
• 🤍 Sour cream or Mexican crema
• 🌿 Fresh coriander
• 🍋 Lime wedges
• 🌽 Crispy tortilla strips

Method

1. Crisp the tortillas. Cut the corn tortillas into thin strips. Toss with a little oil and bake at 200°C for 8–12 minutes, or until golden and crispy. For a more traditional version, you can fry them.
2. Prepare the chillies. Lightly toast the guajillo and ancho chillies in a dry pan for a few seconds on each side. Be careful not to burn them. Cover with hot water and soak for about 10 minutes until softened.
3. Make the soup base. Blend the tomatoes, onion, garlic, softened chillies and about 1 cup of the stock until smooth.
4. Cook the sauce. Heat 1 tablespoon of oil in a large saucepan. Add the blended mixture and cook for 6–8 minutes, stirring occasionally, until it deepens in colour and becomes fragrant.
5. Make it soupy. Add the remaining stock, season with salt and simmer gently for 15–20 minutes. Add a little chipotle if you want an extra smoky, spicy flavour.
6. Serve. Add a generous handful of crispy tortilla strips to each bowl and pour over the hot soup. Top with avocado, crumbled cheese, crema, coriander and a squeeze of fresh lime.

El Cielo Tip 🌽
Keep some tortilla strips aside and add them right before eating, you want that delicious contrast between the warm, smoky broth and super-crispy corn tortillas.

You spoke, we listened. 

Check out this recipe for refried bean and cheese dip and add it to your next platter spread.

Ingredients:

• 1 can of El Mexicano - Bayo Refried Beans 
• 1 block of cream cheese, softened
• ½ cup of sour cream
• 2 onions (or 1 large onion), chopped fine
• 1 cup of shredded cheddar cheese 
• 1 cup of shredded mozzarella cheese
• 1 jalapeño, finely chopped
• ½ tsp of salt
• ½ tsp of pepper
• El Cielo White Corn Totopos or El Cielo White Blue Totopos to serve

Method:

1. Preheat oven to 180 degrees celsius 
2. Combine softened cream cheese, sour cream, beans, salt, pepper, onions and jalapeño in a large bowl
3. Add half a cup of both the cheddar and mozzarella cheese
4. Transfer the dip into an oven safe dish and top with remaining cheese
5. Pop the dish into the oven and bake until warm and cheese has melted (20 mins or so)
6. Serve up with your favourite El Cielo Totopos and ENJOY!

Yield: Makes 4 servings.

Ingredients

• 12 Corn tortillas
• 2 Tbs of vegetable oil or pork lard.
• 2 Cans of red enchilada sauce (guajillo chilies)
• 4 Cups of vegetable stock
• 2 Bay leaves
• 2 Tbs fresh lime juice
• 1 Tsp fresh ground cumin
• 1 Tsp dried Mexican oregano
• 3 Garlic cloves, minced
• 1 Cup crumbled queso fresco
• 1 Medium white onion diced
• 2 Cups sliced lettuce
• ½ Kg golden potatoes, cubed
• ¼ Kg carrots, sliced
• 3-4 pickled jalapeños, sliced
• Salt to taste

Step 1: Bring potatoes, carrots, stock and bay leaves to a simmer in a large soup pot. Cook until the potatoes are just tender, about 10 to 15 min. Strain the vegetables, removing the bay leaves, and set aside.

Step 2: In a large skillet, heat the vegetable oil or lard and sauté the onion and garlic with cumin until fragrant and tender, about 3 minutes. Mix in the lime juice and season with salt to taste.

Step 3: Combine the potatoes, and carrots and with the sautéed onions and garlic.

Step 4: Pour the enchilada sauce into a saucepan and heat.

Step 5: Heat oil in skillet to soften tortillas. Dip tortilla briefly in hot oil turning immediately. Then dip tortillas in enchilada sauce and roll tightly placing the queso fresco cubes inside (save some cheese to garnish). Fry the potatoes and carrots in the remaining oil, with a little of the enchilada sauce for flavour.

Step 6: Serve the enchiladas over a bed of shredded lettuce or cabbage and pour additional sauce over enchiladas. Garnish with carrots, potatoes, pickled jalapeño slices and cheese, if desired.

EL CIELO HOT TIPS FOR ENCHILADAS MINERAS:

• a) Serve with black refried beans and avocado slices.
• b) Add shredded chicken to the filling, if desired.
• c) Use queso fresco for the filling and some cotija cheese to garnish.
• d) Garnish too with some diced onion to add flavour, if desired.