Tag Archives: Mexican

Mexican is one of my favourite cuisines. Here you will find a delicious range of Mexican recipes that are either authentic or my interpretation. 

Cavolo Nero & Sweetcorn Quesadillas

These Cavolo Nero & Sweetcorn Quesadillas a delicious vegetarian lunch or snack. Who could resist a cheesy quesadilla with a hint of spice?

Cavolo Nero is my go-to vegetable at the moment. You may have already seen me use it in my Chorizo & Cavolo Nero Hash and Easy Chicken & Rice Soup recipes. It has quite a subtle taste which lends itself to being added to recipes with lots of flavour. 

Cavolo Nero is packed full of vitamins and iron which makes it a great addition to lots of meals. I decided to use it this time to make vegetarian quesadillas. I’ve already got a recipe for Chorizo & Potato Quesadillas but I wanted to make a vegetarian version because as I’ve mentioned before we’re trying to eat less meat. 

Can I adapt these quesadillas?

These Cavolo Nero & Sweetcorn Quesadillas are really simple to make and can be easily adapted. For example I have used a red chilli and a pinch of chilli powder. The fresh chilli gives the quesadillas a lovely fleck of colour; but if you don’t have one you can just use chilli powder. You can also really easily adapt the heat by adding more or less chilli powder. If you are making these for children you can obviously completely leave the chilli out. Hopefully the cheese and potatoes will help disguise the veggies if your children aren’t keen!

Do the quesadillas make good leftovers?

The recipe below makes enough quesadillas for two people. You can easily double the recipe when you are catering for more people. I would also recommend doubling the recipe if you would like leftovers. These Cavolo Nero & Sweetcorn Quesadillas make a great lunch whether you eat them hot or cold. 

5 from 9 votes

Cavolo Nero & Sweetcorn Quesadillas

These Cavolo Nero & Sweetcorn Quesadillas a delicious vegetarian lunch or snack. Who could resist a cheesy quesadilla with a hint of spice?

Course Lunch
Cuisine Mexican, International
Keyword Sweetcorn, Cavolo Nero, Quesadillas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 462 kcal
Author Curly


  • 300 g potatoes
  • 1 tsp sunflower oil
  • 50 g cavolo nero washed and stems removed
  • 1 red chilli
  • 198g tin sweetcorn drained
  • ½ tsp sea salt
  • pinch ancho chilli powder
  • 70 g cheddar cheese grated
  • 2 large flour tortillas
  • spray oil


  1. Peel the potatoes and dice. Boil in salted water for 10 minutes or until just tender

  2. Add the oil to a frying pan over a medium heat and add the potatoes. Using a wooden spoon, smash the potatoes slightly before adding the cavolo nero, sweetcorn and red chilli 

  3. Cook for 5 minutes until the cavolo nero has wilted and the potatoes are broken down. Set to one side 

  4. Take one tortilla and scatter cover one half with a quarter of the grated cheese

  5. Add half of the potato filling on top of the cheese and spread out until it is even and right up to the edge 

  6. Sprinkle with some more cheese and fold the plain side of the tortilla over onto the filled side

  7. Heat a large frying pan on a medium/low heat. When hot spray with oil. Place the folded tortilla into the pan and cook for 2-3 minutes before it is golden brown

  8. Carefully flip the tortilla over and cook for a further 2-3 minutes until both sides are golden and the cheese is melted

  9. Repeat with the rest of the ingredients to make the second quesadilla 

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Cavolo Nero & Sweetcorn Quesadillas
Amount Per Serving
Calories 462 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 36mg12%
Sodium 1036mg45%
Potassium 1039mg30%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 8g9%
Protein 18g36%
Vitamin A 750IU15%
Vitamin C 56.2mg68%
Calcium 329mg33%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.

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Slow Cooker Shredded Pork with Pineapple

This deliciously tender Slow Cooker Shredded Pork with Pineapple has flavours that make it perfect for stuffing into tacos and adding your favourite toppings. 

Something you may, or may not know about me; is my love of obsession with pork. I am constantly looking for ways to celebrate my favourite meat. What better way than to seek inspiration from one of my favourite cuisines – Mexican! 

Pork and pineapple is a combination I have loved for as long as I can remember. When I have a gammon steak, I have to have grilled pineapple with it. The sweet flavours of the pineapple compliment the pork so well which is where I started when coming up with my Slow Cooker Shredded Pork with Pineapple. 

Fresh ingredients are fantastic, but with this recipe I chose to use tinned pineapple. This is firstly because of ease, but mainly because I wanted to use the juice as well as the pineapple and a tin made this easier. You may think that the pineapple juice will make the pork too sweet, but it really doesn’t. It helps keep the meat really succulent. 

Bringing in the Mexican influence, I added some ancho chile. It doesn’t add heat at all, but a depth of flavour that works really well. So rest assured that this is suitable for children and people who don’t like any spice!

I have used this Slow Cooker Shredded Pork with Pineapple as a tasty filling for tacos because who doesn’t love tacos?! Seriously if you don’t love them comment below because I don’t believe such people exist! If you want to serve this with tacos too, I would recommend using the small corn tortillas you can now buy in most supermarkets (or online from Mexican food specialists). If you generously fill the tacos (how else would you fill them), then you should have enough for 8 tacos. For me this works as a filling dinner for two people or a starter for at least four. 

Tacos aren’t your only option though! This Slow Cooker Shredded Pork with Pineapple can be eaten simply with rice, in a tasty burrito or even just with salad. It is so versatile that you could really enjoy it with whatever you fancy!

5 from 3 votes

Slow Cooker Shredded Pork with Pineapple

This deliciously tender Slow Cooker Shredded Pork with Pineapple has flavours that make it perfect for stuffing into tacos and adding your favourite toppings. 

Course Appetizer, Main Course
Cuisine Mexican
Keyword Pork, Pineapple
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 4
Calories 178 kcal


  • 700 g pork shoulder
  • 150 ml pineapple juice
  • 1 tsp sea salt
  • ½ tsp ancho chile powder
  • ½ tsp ancho chile flakes
  • ¼ tsp black pepper
  • 50 ml water
  • 432 g tin of pineapple rings


  1. Add the pork shoulder to the slow cooker along with all of the ingredients apart from the pineapple. Lie a few slices of pineapple on top of the pork and leave set the rest aside. 

  2. Cook on high for 4 - 4½ hours. After the pork it cooked, remove it and the pineapple from the slow cooker. Shred the pork using two forks and add back to the slow cooker. 

  3. Cook the shredded pork on high for a further 30 minutes. 

  4. While the pork is finishing cooking, grill the pineapple for a couple of minutes on each side until you have dark grill marks 

  5. If serving in tacos, fill the tortillas with the shredded pork and top with the grilled pineapple, coriander and sliced chills. 

Recipe Notes

If you're serving this with tacos it makes 8 good sized tacos which I would serve for 2 people as a main course or 4 people as a starter. 

Alternatively cook for 6 - 7 hours on low. 

Nutrition Facts
Slow Cooker Shredded Pork with Pineapple
Amount Per Serving
Calories 178 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 71mg24%
Sodium 668mg29%
Potassium 412mg12%
Carbohydrates 5g2%
Sugar 3g3%
Protein 21g42%
Vitamin A 75IU2%
Vitamin C 4.6mg6%
Calcium 20mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Skinny Slow Cooker Turkey Chilli

A delicious, healthier version of a Mexican Classic. My Skinny Slow Cooker Turkey Chilli is not only tasty and healthy, it is really easy too!

Chilli Con Carne was the first meal my Mum taught me to make as a child. It is still one I make often and really love. However I do like to try and adapt tasty recipes to make healthier versions. Obviously healthier recipes can’t compromise on taste and my Skinny Slow Cooker Turkey Chilli definitely doesn’t. 

When I was making this Skinny Slow Cooker Turkey Chilli, I knew I wanted to mirror most of the flavours in my traditional Chilli Con Carne but make some tweaks. Obviously the biggest change I have made is the meat choice. Instead of minced beef, I used minced turkey. Although I use 5% fat minced beef, with turkey you can buy breast minced meat which is 2% fat. If I was buying meat to use that wasn’t being used in a highly flavoured dish, I would opt for turkey thigh mince which is approximately 5% fat. This is because it provides more flavour and adds moisture. However with this dish, there are so many tasty flavours this isn’t necessary. However as always, use whichever you prefer. 

I have also added more vegetables to my Skinny Slow Cooker Turkey Chilli as firstly they help make the dish even more delicious. They also help bulk the dish out without adding more unnecessary fat. 

As with a lot of my recipes, you can easily adapt my Skinny Slow Cooker Turkey Chilli. If you don’t like sweetcorn, leave it out. If you really love peppers, add more. You can also play around with the heat depending on your taste. Obviously everyone’s spice tolerance is different, but I would say that this has a mild to medium rating. If you are making this recipe for children or spice intolerant people, you can add less. One advantage of this recipe is that you can taste it after an hour or so to see how the flavours are developing and then add a little bit more chile powder if needed. 

You will see why I called this my Skinny Slow Cooker Turkey Chilli when you see there are just over 200 calories per portion! This makes it a healthy meal as well as a tasty meal. The rice and toppings obviously iI often take this to work for lunch without the rice for a warm and filling lunch. 

I always serve chili with rice, salad and soured cream and my Skinny Slow Cooker Turkey Chilli is no exception. Add whichever toppings you like – avocado, coriander and onion would also be good toppings to use. I like to add a sprinkling of feta cheese because it is the closest to the cheeses traditionally used in Mexican cooking. It is also better for you that cheese like cheddar. 

5 from 1 vote

Skinny Slow Cooker Turkey Chilli

A delicious, healthier version of a Mexican Classic. My Skinny Slow Cooker Turkey Chilli is not only tasty and healthy, it is really easy too!

Course Main Course
Cuisine Mexican
Keyword Turkey, Chilli, Slow Cooker, Healthy
Prep Time 15 minutes
Cook Time 5 hours
Total Time 20 minutes
Servings 6
Calories 221 kcal
Author Curly


  • 500 g 2% turkey mince
  • 1 onion diced
  • 400g tin chopped tomatoes
  • 340g tin sweetcorn
  • 2 peppers sliced
  • 395g tin kidney beans in chilli sauce
  • 3-4 cloves garlic
  • tsp sea salt
  • ¼ tsp pepper
  • ¼ tsp cumin ground
  • ¼ tsp ancho chile powder
  • ¼ tsp ancho chile flakes
  • ¼ tsp chipotle chile powder
  • tbsp Mexican oregano
  • 1 red chile
  • 1 tbsp tomato puree
  • 150 ml chicken stock
  • 1 tbsp cornflour (optional)
  • spray oil


  1. Brown the turkey mince either in the dish from your slow cooker (if it allows) or in a pan on the hob 

  2. Add all of the ingredients to the slow cooker dish 

  3. Stir all of the ingredients together and cook for 5-6 hours on high or 7-8 on low. Stir every couple of hours if possible 

  4. An hour before the end of the cooking time, look to see if the sauce needs thickening. If it is thinner than you would like, mix the cornflour with water to make a slurry and add to the dish 

  5. Serve with rice and toppings of your choice

Nutrition Facts
Skinny Slow Cooker Turkey Chilli
Amount Per Serving
Calories 221 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 62mg21%
Sodium 783mg34%
Potassium 620mg18%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 7g8%
Protein 19g38%
Vitamin A 500IU10%
Vitamin C 54.9mg67%
Calcium 49mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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Garlic & Lime Chicken Thighs

My Garlic & Lime Chicken Thighs are crisp and packed full of the delicious flavours of garlic and lime. The tasty marinade does all the work for you and you can just sit back and enjoy. 

These Garlic & Lime Chicken Thighs are my version of a recipe my Mum used to make us. This recipe takes minimum effort and makes such delicious chicken so it is a win win!

I confess, I am a chicken thigh kinda girl. Whether it’s roast chicken or any other chicken, I prefer the dark thigh meat. It always seems to be more moist and has more flavour than the white breast meat. Having said that, I do not like eating thighs on the bone which is why I always choose to debone the thighs before cooking. 

This recipe is so versatile you can use whatever cut of chicken you prefer – on or off the bone. Whether you are remove the bones yourself or you buy them already deboned; make sure you thoroughly check all of the bones have been removed as sometimes there is the odd stray small piece of bone. Also remember if you are using chicken on the bone, you will need to cook the chicken for longer to make sure it is completely cooked through. 

If you would like even more delicious flavours for your Garlic & Lime Chicken Thighs, buy chicken thighs with the skin still on. This crisps up when cooking and has the tasty flavours of the marinade which makes it even better. However, if you are trying to keep this recipe as healthy as possible like I did, remove the skin and you will still have yummy chicken. 

The longer this chicken marinates, the more flavour the chicken will take on. I recommend preparing this chicken in the morning and leaving it in the fridge for around six hours. If you leave it for longer than this, the lime juice could start to ‘cook’ the chicken so it may start to turn white. 

I love cooking these Garlic & Lime Chicken Thighs on the BBQ where you can get lovely char marks and crisp the chicken up. But as the British weather is incredibly unpredictable, you can bake this in the oven just as easily. This also means you can enjoy the chicken all year round. 

Eat these Garlic & Lime Chicken Thighs hot or cold; either is very tasty. They can be served in so many different ways but I like to make a lightly spiced lime mayo that mirrors most of the flavours in the chicken. The chicken and lime mayo go really well with some salad in a flat bread which is one of my favourite ways to eat them. 

Serves 2 

500g chicken thighs, deboned
Zest of 2 limes
2 tbsp lime juice
3 tbsp olive oil
1 tsp sea salt
2 – 3 garlic cloves, minced

Lime Mayo 
50g light mayonnaise
¼ tsp garlic, minced
Pinch of sea salt
1 tsp lime juice
Pinch of chile powder (I used chipotle)

  1. Debone the chicken thighs if they aren’t already and add them to a dish or a seal-able sandwich bag 
  2. Add the rest of the marinade ingredients to the chicken and mix thoroughly. Allow to marinate for up to 6 hours 

  1. Cook on the BBQ or in an oven set to 190ºC (fan assisted 210ºC non fan) for 20-25 mins turning half way 
  2. For the lime mayo, mix all of the ingredients together in a bowl and serve with the chicken 
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Baked Chipotle Wedges

These Baked Chipotle Wedges are the perfect side dish to so many meals, especially a BBQ. Crisp on the outside and fluffy within with a slight heat, these wedges are delicious. 

 Wedges are a firm favourite in our house. Mr Curly would always prefer to have wedges instead of chips and this is perfectly good with me as they are so easy to make. Don’t get me wrong, chips aren’t hard to make, but they tend to use peeled potatoes. Wedges have always been my preference to make because peeling potatoes has to be one of my least favourite kitchen jobs. 

Apart from being quicker by not peeling the potatoes, I also like the flavour of the skin. I’m one of those people that likes crisp skin on my baked potato and I can’t understand the people that don’t eat the skin at all!

Wedges are very easy to make and when you bake them in the oven, you don’t need to use much oil which makes them a healthier potato option. As you may have noticed, I am a bit obsessed with Mexican flavours so chile wedges were an obvious choice for me. I like the heat and smokiness chipotle chiles use which is why I’ve chosen to use them. Chipotle chile powder is also available in most large supermarkets these days. 

These Baked Chipotle Wedges are so quick and easy they are a great accompaniment to lots of different dishes. They’re especially great because you can put them in the oven and forget about them apart from turning them. I’m always a fan of recipes that don’t need to be watched too much because you can get on with other things while they cook. 

I also made a chipotle mayo to go with these Baked Chipotle Wedges. It is so quick and easy to make but goes really well with the wedges. Although it has chipotle chile powder in it too, it does provide a cooling affect for the wedges. Another good way to cool your mouth if you do find these a little spicy is with a homemade strawberry daiquiri! 

If you are making the Baked Chipotle Wedges for children or people that aren’t great with heat, you can use just a pinch of the chile powder for just a subtle flavour. 

Serves 3-4 

For the wedges
700g potatoes (something like a Maris Piper)
1 ½ tbsp sunflower oil 
1 tsp sea salt
½ – ¾ tsp chipotle chile powder
Pinch of ground pepper
¼ tsp garlic granules 

For the chipotle mayo
60g light mayonnaise
Juice of one lime (1 – 1½ tbsp)
Pinch of sea salt
¼ tsp chipotle chile powder

  1. Preheat the oven to 190ºC (fan assisted or 210ºC non fan)
  2. Wash and remove any bruises or eyes from the potatoes. Then cut each potato into wedges keeping each wedge a similar size
  3. Add the wedges to a large bowl along with the rest of the ingredients and mix thoroughly making sure each wedge is nicely covered in the spices

  1. Line the wedges on a large baking tray and bake in the oven for 40-45 minutes turning half way through the cooking time. You want the wedges to be soft when poked with a sharp knife but crisp and brown on the outside

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Sweet Potato & Feta Baked Taquitos

Sweet Potato & Feta Baked Taquitos are a delicious Mexican vegetarian dish. Subtle but delicious flavours in a healthier version of a well known classic. 

The inspiration for this recipe came after a recent trip to London. Mr Curly and I had a fantastic foodie weekend and tried so much delicious food. Before we went to see Sam Smith on concert, we went to Wahaca for dinner. We’d only been there once before where unfortunately pretty much everything I ordered for us was a bit too spicy for Mr Curly. 

This time far more successful and everything we ordered was really tasty. One of the dishes I was really pleasantly surprised with was the sweet potato & feta taquito. I knew I would like the flavours, but it didn’t have any meat in so surely it was just going to be nice? Oh I was wrong, it was so good. 

Obviously I then wanted to recreate it myself at home and add my own twist to it. Honestly, I don’t think you can beat the delicious crispness of a deep fried taquitos. But I try to avoid deep frying in a faint attempt to keep my recipes relatively healthy. So I decided to bake my taquitos instead which is healthier and easier too; win win. 

There are a few ways that you could cook your sweet potato. You could boil it in water or bake it in the oven, but I chose to bake it in the microwave. Boiling it risked it not being dried properly and it would have taken longer to bake in the oven. Feel free to use another method if you would prefer. 

I have deliberately made my Sweet Potato & Feta Baked Taquitos to have quite subtle flavours. I didn’t want any chile flavours to overpower the sweet potato or feta which is why I have showed restraint and only used a pinch. If you are a chile fiend, you can add some more.

These Sweet Potato & Feta Baked Taquitos are best served hot. They can be reheated but I would definitely recommend reheating them in the oven to keep them crisp. These are great for lunch or a starter. 

Makes 6 taquitos 

For the taquitos
600g sweet potato
100g feta 
½ tsp sea salt
¹⁄8 tsp ancho chile powder
Pinch of black pepper
6 mini tortillas 
Spray oil 

For the sauce
50g soured cream
1 ½ tsp lime juice
Pinch of sea salt 
Pinch of ancho chile powder

  1. Cook the sweet potatoes in the microwave for 7-10 minutes until they are soft
  2. Preheat the oven to 190ºC (fan assisted 210ºC non fan)
  3. Allow the sweet potatoes to cool before peeling the skin and adding the potato into a bowl
  4. Crumble in the feta and add the salt, pepper and ancho chile powder and mash together  

  1. Line your mini tortillas out and add a long sausage shape of the sweet potato filling slightly of centre of each tortilla

  1. Roll the tortillas up tightly and place them on a baking tray sprayed with oil 
  2. Bake them in the oven for 20 minutes, turning so they brown evenly 

  1. Make the sauce by stirring the ingredients together in a bowl until completely mixed
  2. Serve hot on a bed of shredded lettuce drizzled with the sauce 
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Chicken & Chorizo Nachos

These Chicken & Chorizo Nachos are packed full of delicious flavours. Crispy tortilla chips covered in melted cheese with heat from the chilies topped with my rich and tasty Slow Cooker Chicken & Chorizo Stew. 

My Slow Cooker Chicken & Chorizo Stew has been one of my most popular recipes since I added it to my blog. It is so simple to make and packed with such tasty flavours that I can see why people like it so much. 

As when you make my Slow Cooker Chicken & Chorizo Stew, you can make a larger batch; I thought using it in another dish was a great way to make the most out of it. I thought the flavours in the stew would go perfectly as a topping to delicious cheese covered nachos. 

Nachos aren’t fancy or complicated, but they are very tasty! Whether you enjoy them as a starter, main dish or even as a snack whilst watching a film they always feel like a bit of a treat to me. 

You will probably have your own preferred way of making nachos so please feel free to adapt my recipe below. If I left Mr Curly in charge of making these I would worry that he might use a whole block of cheese. Feel free to use more or less cheese depending on your preferences. 

The jalapenos can also be added to your preference. I have only just found a love for jalapenos and used to leave them on the side of my plate when I ordered nachos thinking they would be too spicy. I think my spice tolerance has definitely increased over the years which is why recently I braved trying one. I’m now a bit hooked and buy the hottest ones I can find to test myself. Yes I like to live on the edge! My Dad would be so proud of me because the hotter the better in his opinion. 

Obviously you can leave out the jalapenos if you just want the subtle chile in the Chicken & Chorizo Stew to flavour the dish. I also used a pointed sweet pepper honestly just because I thought it was pretty. So you can obviously use a normal pepper if you aren’t being so superficial. 

The condiments you serve with these Chicken & Chorizo Nachos are very important. In my opinion you have to have soured cream and a salsa always works nicely. Unfortunately I haven’t taught myself to like Guacamole yet but this would work really well. Check out my sister’s Guacamole recipe here. 

Serves 2 – 4

1 bag of lightly salted tortilla chips (approx 200g)
1 pointed sweet pepper
Sliced jalapenos in brine
110g cheese, grated
Half portion of Slow Cooker Chicken & Chorizo Stew

To serve
Soured cream

  1.  Preheat the oven to 180ºC
  2. Grate the cheese using a coarse grater and finely slice the pepper
  3. Use an oven proof dish that will allow for 2-3 layers of tortilla chips. Scatter roughly one third of the bag of the tortilla chips across the bottom of the dish 
  4. Then scatter over roughly one third of the grated cheese followed by some of the pepper and as many jalapenos as you would like 

  1. Repeat until you have used up all of the tortillas making sure your last layer is cheese 

  1. Put in the oven for 10-15 minutes until golden and the cheese has melted

  1. While the nachos are in the oven, heat through the Chicken & Chorizo Stew if it isn’t already hot
  2. Once the nachos are nice and golden brown, spoon over the Chicken & Chorizo Stew and add soured cream, salsa and guacamole to your preference 

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Pasilla Pork Tacos

Who doesn’t love tacos? My Pasilla Pork Tacos are simple to make but are packed with delicious authentic Mexican flavours. 

My love of Mexican food is no secret, neither is my love of pork. So a recipe that combines the both had to be delicious.

My go-to Mexican recipe book is by Margarita Carrillo Arronte called Mexico: The Cookbook. It has hundreds of authentic Mexican recipes from all over Mexico. As they are authentic recipes, they tend to use ingredients that are more readily available in Mexico and America. They can also be quite lengthy recipes that although I don’t mind spending hours in the kitchen, others may not!

I have adapted a recipe called ‘Pork in chile marinade’ to make it easier and also to make it a tasty taco filling.  A lot of Mexican recipes say to toast the whole dried chiles, then soak them in boiling water. Then to blitz them up in a liquidiser before passing them through a sieve. Ignoring the fact that this can be a little time consuming, it also requires you to have the whole chiles which aren’t readily available here in the UK. I’m sure if you live in Mexico or parts of America you can get hole of these without any problems at all, but that isn’t the case here! 

With that in mind, I decided to use pasilla chile powder instead. You can buy this online from Mexican suppliers such as Cool Chile Co, or even Amazon if you can’t get it in your supermarket. I have noticed that supermarkets are expanding their Mexican products which is fantastic news! 

Pasilla chiles are really great for this recipe because the flavour goes particularly well with red meat, oregano and garlic. If you really didn’t want to buy pasilla chile powder, you could whatever chile powder you do have, but I really would recommend using pasilla chile powder. You can also use it in other recipes of mine such as Mexican Eggs and Chile Con Carne. 

I love oregano in general, but Mexican oregano is especially tasty as it has a citrus note to it. Again, you can use normal oregano for this recipe and you probably wouldn’t notice too much of a difference. 

You really do need to use corn tortillas in my opinion. They add a delicious subtle corn flavour to the dish which goes so well with the pork. If you don’t want to use pork, you could make these with beef. Corn tortillas are now readily available in most large supermarkets – and not even just in the Mexican foods section! Only a few years ago I remember the only place you could get these being in the Mexican section of the ethnic food aisle. They were only made by one brand and came in one size. Now you can find them with the rest of the tortilla wraps in the bread aisle and come in a variety of sizes!

For these tacos I would recommend the medium or small sized tortillas because if you get much bigger than that you may as well call these a fajita! Always use the soft corn tortillas and not those crisp shells which are Tex Mex and not Mexican. I think if you showed those to a Mexican person they may laugh in your face if you said they were a taco. 

These Pasilla Pork Tacos are great as a tasty lunch, dinner or even a starter. If you use the medium sized tortillas, you will be able to make 10 generous filled tacos. For a starter, I would recommend using small tortillas which would make a lot more. 

I like to serve these with my Mexican Sweetcorn Salad and a scattering of spring onions. 

Makes 10 tacos 

700g pork shoulder steaks
½ tbsp pasilla chile powder
1 tsp garlic powder
1 tsp sea salt
1 tsp Mexican oregano
2 tsp cider vinegar
2 tsp sunflower oil 
1 tsp water
10 corn tortillas

  1. Mix together the chile powder, garlic powder, salt, oregano, cider vinegar, 1 tsp oil and water to form a paste

  1. Coat the pork in the spice paste and leave to marinate for at 1 – 3 hours


  1. Heat the other tsp of sunflower oil in a large frying pan over a medium high heat. Cook the pork for 10-15 minutes on each side until browned and crisp in places and cooked through

  1. Remove the pork from the pan and slice thinly
  2. Serve in corn tacos with my Mexican Sweetcorn Salad and spring onions 

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Mexican Chorizo

Perfectly Spiced Mexican Chorizo served over scrambled eggs is the perfect way to start a day. Once you’ve eaten these you’ll struggle to have scrambled eggs alone again!

I have been a fan of Cool Chili Co ever since I first visited their stall in Borough Market. It is the only place I buy my Mexican spices and have been shopping there for years. 

So when Cool Chile Co sent me a couple of their new recipe kits I couldn’t wait to try them out! The kits come in a little ice cream style tub which includes the recipe with full instructions and all the spices you need to recreate the recipe. 

These kits are a great idea because you don’t have to worry about adding too much or too little of the spices. Also you don’t have to buy a whole pot of an ingredient you may only use every so often. Everyone knows a person that has found a jar of herbs or spices in the back of their cupboard that is about six years out of date!

I love chorizo, but I’d only had Spanish chorizo before. The difference between Spanish and Mexican chorizo that I can work out, is that Spanish chorizo is dried and cured and found with the ready-to-eat meat section of the supermarket. Mexican chorizo is spiced and ground and usually served fresh and raw with the rest of the uncooked meats. 

As I didn’t remember trying Mexican chorizo before, I was excited to try this. The recipe does take a little time to make. I must warn you, you can’t knock this up in the time it takes to cook the eggs. The good thing is that once you have made this, it makes eight portions so you can freeze the rest which makes it a lot quicker next time you want tasty Mexican Chorizo and scrambled eggs! You could also freeze the chorizo raw so you cook it once it has defrosted. But I decided to freeze it once it is cooked so I only need to heat it through once properly defrosted to make it even quicker. 

I incorporated two of the steps in the original recipe instructions. The instructions provided said to blend the chillies, then pass them through the sieve. Then to add this back to the food processor with the rest of the ingredients. When I tried to blend the chillies, it just chopped them up but I wasn’t anywhere near the consistency to be able to pass them through a sieve. So I added some of the soaking liquid along with the rest of the ingredients to get the paste like consistency I was looking for. 

I made this Mexican Chorizo using low fat pork mince because I always buy low fat mince whenever possible. It was only when I was looking at the recipe on the Cool Chile Co website that it said to use meat with 20% fat. When I next make this, I will definitely use the meat with a higher fat content because I think it will help keep the pork more juicy. 

Don’t be worried by the fact that there are quite a few chiles in this recipe, the finished Mexican Chorizo is quite mildly spiced so I think everyone will enjoy this.

You definitely don’t have to serve the Mexican Chorizo with corn tortillas, but they added another delicious flavour to the dish. 

5 from 1 vote

Mexican Chorizo

Perfectly Spiced Mexican Chorizo served over scrambled eggs is the perfect way to start a day. Once you’ve eaten these you’ll struggle to have scrambled eggs alone again!

Course Breakfast
Cuisine Mexican
Keyword Chorizo, Mexican
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 8
Calories 50 kcal
Author Curly


  • 20 g sachet Mexican Chorizo Spice Mix from Cool Chile Co
  • 1 Chile Ancho
  • 2 Chiles Guajillo
  • 1 Chile de Árbol
  • 500 g minced pork or beef 20% fat
  • 3 garlic cloves roughly chopped
  • 50 ml cider vinegar
  • 2 tbsp oil


  1. Wipe the dried chillies clean and remove any seeds and stems
  2. Open the chillies out flat and briefly toast them in a dry pan on a medium heat until you can begin to smell them
  3. Add the chillies to a bowl and soak them in just boiled water for 15 minutes
  4. Remove the chillies from the liquid and add them to a small food processor. Keep the soaking liquid
  5. Blend the chillies with the sachet of Mexican spice mix, garlic, cider vinegar and 3-4 tbsp of the soaking water. You’re looking for a smooth paste like consistency
  6. Push the blended mixture through a fine sieve
  7. Once cool, add to the meat and mix thoroughly
  8. Heat a large frying pan over a medium heat and add the oil. Once the oil is hot, add the meat to the pan. Break it up using a wooden spoon and cook until it is browned and cooked through
  9. Serve with scrambled eggs

Recipe Notes

Disclosure: Cool Chile Co sent me this kit to review, no payment was received. All opinions are my own. 

Nutrition Facts
Mexican Chorizo
Amount Per Serving
Calories 50 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 5mg0%
Potassium 107mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Vitamin A 1390IU28%
Vitamin C 2mg2%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Mexican Eggs

Quick, really tasty and packed full of flavour. My Mexican Eggs are great for brunch, lunch or dinner and is one of my go-to quick meal favourites. 

This is the first recipe I think of making when Mr Curly is away and I’m cooking for one. That isn’t because he doesn’t like it, it’s because I think of it as a special treat just for me. You may think that sounds silly, but this is seriously good and you’ll understand once you’ve tried it.

I came up with this recipe when I was thinking of something I could cook for dinner one night when Mr Curly was out. The majority of the time, we eat together so meals are generally frozen in portions for two; whether that is a dish made and ready to reheat, or chicken breasts. Because of this, I tend to look in the fridge and see what I can make from what I have. 

These are all ingredients I more often than not have in my fridge and cupboard. I made it up as I went along and it turned out exactly as I wanted and I now make it every time Mr Curly is away. 

A great thing about this recipe is you can tweak it to your taste. If you don’t like your food very spicy, only add a small amount of chile; but if you like it with a bit of heat, add more. I have also used a selection of chile powders which I get from the Cool Chile Co, but if you do not have them, you can just use whichever chile powders you have in your cupboard. 

This recipe is delicious at any time of day and makes a great brunch, lunch or dinner dish. I love it as it is, but you can also eat it with a tortilla. I usually allow two eggs per person, but feel free to tweak this. For example you could reduce the potato and add another egg is you fancied. Obviously you can make this dish vegetarian by leaving out the chorizo, but you may need to add a little extra oil as you won’t have the oil from the chorizo. 

5 from 1 vote

Mexican Eggs

Quick, really tasty and packed full of flavour. My Mexican Eggs are great for brunch, lunch or dinner and is one of my go-to quick meal favourites. 

Course Breakfast
Cuisine Mexican
Keyword Mexican, Eggs
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 521 kcal
Author Curly


  • 300 g potatoes diced
  • 200 g peppers diced
  • 100 g chorizo sliced
  • 4 large eggs
  • ¼– ½ tsp chile powder I used a combination of ancho, chipotle and pasilla chile
  • 2 tsp sunflower oil
  • ½ tsp sea salt
  • 1 tbsp milk


  1. Clean the potatoes and dice them into roughly 2cm pieces – don’t worry about peeling them
  2. Boil them in salted water until they are just soft
  3. While the potatoes are boiling, de-seed and dice the peppers into roughly the same size as the potatoes
  4. Add 1 tsp oil to a large frying pan on a high heat and add the peppers. Cook until the peppers start to blacken
  5. Once the potatoes have softened drain them and add them to the peppers along with another tsp of oil
  6. Reduce the temperature to medium high and allow the potatoes to crisp up
  7. Cook for around 10 minutes, stirring often to make sure one side doesn’t get too brown
  8. Peel the chorizo and cut into thin slices
  9. Turn the pan down to a medium heat and add the chorizo. Let the chorizo crisp slightly but watch it because it can burn quickly
  10. Crack the eggs in a jug or bowl and add the milk, salt and chile powders and whisk together
  11. Turn down the heat to the lowest setting and add the egg mixture. Make sure you scrape all of the chile powder out of the jug because it has a habit of sticking to the side
  12. Cook for a minute stirring to keep the egg moving
  13. As soon as the egg starts to come together and look like scrambled egg, turn off the heat and the heat left in the pan will continue cooking the egg

Recipe Notes

It is best to use a waxy potato that holds its shape. 

Nutrition Facts
Mexican Eggs
Amount Per Serving
Calories 521 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 11g69%
Cholesterol 416mg139%
Sodium 1362mg59%
Potassium 1131mg32%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 3g3%
Protein 29g58%
Vitamin A 910IU18%
Vitamin C 97.5mg118%
Calcium 119mg12%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.

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