Cooking at Home

with MAiiZ Nixtamal

Salsas and Sauces

Jalisco-Style Guajillo Salsa

Ingredients 

– 1 ½ oz Dried Guajillo Peppers (6), wiped clean, stemmed, split open, seeded and deveined 
– ½ oz dried Dried Arbol Peppers (15 – 20) 
– 2 large garlic cloves, peeled 
– 1 ½ inc pisces fresh ginger peeled and sliced 
– ¾ cup water for blending, more if necessary 
– 1 tsp apple cider vinegar, more to taste 
– ½ tsp fine kosher salt 
– ¼ tsp ground cumin 

Put peppers in a medium pan with enough water to cover them and bring the water to a simmer. Cook until soft and bright red, about 15 min. Add garlic and ginger, simmer for 1 minute. 

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Drain, add to a blender with ¾ cup fresh water, vinegar, salt and cumin. Blend until smooth, gradually, adding more water gradually if necessary to puree for at least 2 minutes. Strain through a mesh sieve for a silky smooth sauce. Season with vinegar and salt 

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Uses: Marinated Steak, Chicken, Lamb, Tacos,

Basic Ancho Adobo

Ingredients 

– 2 ½ oz Dried Ancho Peppers (5) wiped clean, stemmed, split open, seeded and deveined 
– ½ cult water for blending, more if needed
– ½ cup orange juice or distilled white vinegar 
– 2 cloves garlic, peeled 
– 1 tsp kosher salt
– ½ tsp sugar
– ⅛ tsp dried Mexican Oregano
– ⅛ tsp ground cumin

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Heat heavy skilled over low heat, toast peppers frequently turning over and pressing down with tongs until they are fragrant and have developed light-colored brown blisters (1 ½ min). Soak covered in cold water until soft (30 min). Drain and discard water.

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Add with remaining ingredients into a blender with ½ cup fresh water. Blend until smooth. Press through sieve for a smoother sauce.  

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Uses: Marinade for Seafood and Meat, Eggs, Beans and Enchiladas

Pasilla Guajillo Adobo

Ingredients:

– 2 oz Dried Pasilla Peppers (6) wiped clean, stemmed, split open, seeded and deveined
– 2 oz Dried Guajillo Peppers (8) wiped clean, stemmed, split open, seeded and deveined
– ¼ cup distilled white vinegar
– ¼ light Mexican beer
– ½ cup chopped white onion
– 4 garlic cloves, peeled
– 1 tsp kosher salt 
– ½ tsp dried Mexican Oregano
– ¼ tsp cumin seeds 
– 5 whole cloves 

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Heat heavy skilled over low heat, toast chiles frequently turning over and pressing down with tongs until they are fragrant and have developed light-colored brown blisters (1 ½ min). Soak covered in cold water until soft (30 min).

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Drain and discard water. Add with remaining ingredients into a blender with ½ cup fresh water. Blend until smooth. Press through sieve for a smoother sauce.  

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Uses: Marinade for Seafood and Meat, Cooking Liquid, Sauce for Tacos, Eggs, Beans and Enchiladas 

Three Chile Adobo

Ingredients:

– 1 oz cascabel Peppers (5) wiped clean, stemmed, split open, seeded and deveined
– 1 oz Pasilla Peppers (3) wiped clean, stemmed, split open, seeded and deveined
– ¾ oz Guajillo Peppers (3) wiped clean, stemmed, split open, seeded and deveined
– ¾ cup water for blending
– 8 garlic cloves, peeled 
– 15 whole black peppercorns 
– 8 whole allspice berries
– 3 whole cloves 
– ½ inch piece Ceylon (Mexican cinnamon) 
– 1 ½ tsp cumin seeds 
– 1 ½ tsp kosher salt

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Heat heavy skilled over low heat, toast chiles frequently turning over and pressing down with tongs until they are fragrant and have developed light-colored brown blisters (1 ½ min). Soak covered in cold water until soft (30 min).

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Drain and discard water. Add with remaining ingredients into a blender with ½ cup fresh water. Blend until smooth. Press through sieve for a smoother sauce. 

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Uses: Marinade for Seafood and Meat, Cooking Liquid, Sauce for Tacos, Eggs, Beans and Enchiladas

Crema by @fettle.food

Ingredients:

– 1 cup plain yogurt
– Juice of 1 – 2 limes
– 1 Bunch cilantro stems
– 1 Jalapeño
– 2 Cloves garlic
– ½ Shallot
– Salt to taste
– Pinch of Lakanto sweetener

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Add into a food processor and blend until smooth.

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Uses: Tacos, Eggs, Corn, Dip

MAiiZ Kits


Pozole Kit

Ingredients

– 1 oz Dried Ancho Peppers
– 1 oz Dried Guajillo Peppers
– 0.5oz Dried Arbol Peppers
– 2-4 Dried Avocado leaves
– ½ tablespoon Dried Mexican Oregano
– 2 lbs Nixtamal Hominy**

– 1 Tablespoons vegetable oil
– 1 lbs boneless pork shoulder, chuck roll, brisket cut into cubes, leftover turkey or chicken thighs
– ½ medium white onion, peeled and diced
– 4 cloves garlic, peeled and minced
– 3–4 cups chicken stock
– ½ tablespoon toasted ground cumin
Optional toppings: chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime juice, shredded lettuce, shredded cabbage, and/or thinly-sliced radishes.

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Preheat a skillet to a medium high heat, toast peppers for 10- 20 seconds, Remove and discard the stems and seeds from the peppers, cover completely with boiling water and soak for 10 minutes. Transfer to a blender with 2 cups fresh water, puree until completely smooth then set aside.

*Note: if you would like a less spicy soup, use less peppers, add a little of the puree at a time and taste as you go

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Heat half the oil in a stock pot over medium-high heat.  Add the meat and sear until all sides are seared and browned, set aside.

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Add the remaining oil to the stockpot.  Add the diced onion, and saute for 4-5 minutes until softened.  Stir in the garlic, then saute for 1-2 minutes more until fragrant.

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Add in the chicken stock, hominy, avocado leaves, cumin, oregano, cooked meat, and the pepper mixture. Bring to a simmer then reduce heat to medium-low so that the soup is just barely simmering, cover partially, and cook for 1.5 to 2 hours, or until the meat is tender and shreds easily.

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Once the meat is tender, shred it into bite-sized pieces using two forks, you can remove the avocado leaves at this point.  Return the meat to the soup and stir to combine.  Also, if you’d like a thinner broth, add in an extra cup or two of chicken stock to thin it out. Season to taste with salt and pepper.

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Serve warm with your desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.

**Add the extra pound of Nixtamal Hominy for a more fulsome dish

ChoriQueso Kit

Ingredients

1kg Mexican Chicken Chorizo from Haus Sausage Co.
200g Cheese Curds from Haltwhistle Cheese Co.
12 MAiiZ Nixtamal Tortillas
1 tsp cooking oil
Optional Fillings: Onions, Red Peppers,
Optional Toppings: Shredded Cilantro, New Hotness Hot Sauce, Avocado Slices, Sliced Jalapeño

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In a heavy bottom pan add a teaspoon of cooking oil, any optional fillings to sweat then crumble in the Mexican Chicken Chorizo. Leave to brown for 20- 30 seconds. Move around the pan until the meat is cooked through.

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While the meat is cooking, warm your MAiiZ Nixtamal Tortillas on a hot dry pan until they are soft and pliable. Keep them warm in a kitchen towel until you are ready to use them.

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When the meat is ready, add in the cheese curds and mix to warm them. Scoop the ChoriQueso mixture into one warm Nixtamal Tortilla, add optional toppings and eat pinky up or put in between two Nixtamal Tortillas and warm in a pan until cheese is melted.

Quesadilla Kit

Ingredients:

200g Cheese Curds from Haltwhistle
12 MAiiZ Nixtamal Tortillas

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Preheat your pan to medium high heat until it sizzles when water is flicked on it.

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Add one MAiiZ Nixtamal Tortilla wait 15 seconds then flip. Add cheese on top, put a new Tortilla on top. When the cheese melts to the first Tortilla carefully flip it over and cook until the cheese melts.

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Serve with your choice of condiments; Hot Sauce, Salsa, or add cooked mushrooms in with the cheese.

Barbacoa Kit

1lb Beef Barbacoa by Part and Parcel
12 MAiiZ Nixtamal Tortillas

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Reheat Barbacoa in a preheated pan with juice from the package, cover and slowly warm fully.

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In a different hot pan warm each MAiiZ Nixtamal Tortillas and wrap in a kitchen towel to keep the, warm.

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Optional toppings: Cilantro, Diced White or Red Onion, Salsa, Hot Sauce,

Chicken Taco Kit

1lb Chicken Taco mix by Farm and Field Butcher
12 MAiiZ Nixtamal Tortillas

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Reheat Chicken in a preheated pan over medium high heat with juice from the package, cover and slowly warm fully.

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In a different hot pan warm each MAiiZ Nixtamal Tortillas and wrap in a kitchen towel to keep the, warm.

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Optional toppings: Cilantro, Salsa, Hot Sauce, Sliced Avocado, Shredded Lettuce, Feta Cheese and Crema

Mains


Adobo-Marinated Fish Pescado Adobado

Ingredients:

– 6 – 6oz fish fillets or steaks 
– 2 tsp kosher salt 
– ½ cup Basic Adobo (recipe above) 
– 2 tbsp mild olive oil or vegetable oil 
– 1 lime cut into wedges 

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Score skin of fillets in a crosshatch pattern with a sharp knife. Pat dry and season with salt, then coat with adobo and marinate for 30 minutes in the fridge. 

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Preheat oven to 100C

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Heat large heavy skillet over medium heat, add 1 tbsp oil, cook fish, without crowding, flesh side down for 2 min. Turn the fish over pressing down to prevent curling. Until just cooked through, 2-3 minutes. Transfer to a baking sheet and keep warm in the oven. Serve with lime.

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