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 

DIRECTIONS:

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. 

*

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 

*

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

DIRECTIONS:

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.

*

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

*

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 

DIRECTIONS:

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).

*

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.  

*

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

DIRECTIONS:

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).

*

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. 

*

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

DIRECTIONS:

Add into a food processor and blend until smooth.

*

Uses: Tacos, Eggs, Corn, Dip

MAiiZ Kits


Pozole Soup 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.

DIRECTIONS:

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

*

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.

*

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.

*

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.

*

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.

*
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

DIRECTIONS:

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.

*

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.

*

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

DIRECTIONS:

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

*

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.

*

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

DIRECTIONS:

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

*

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

*

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

DIRECTIONS:

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

*

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

*

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

Enchilada Kit

Serves 2 as a meal, or 4 as a side dish

1 package Taco Chicken
1 Jar Salsa Gonzales Hot Sauce
1 package Haltwhistle Cheese Curds
¼ cup vegetable oil
8 Large MAiiZ Tortillas

DIRECTIONS:

Preheat oven to 375F

In a large frying pan gently bring Taco Chicken Mix to simmer for 5 minutes, and add Salsa Gonzales to taste depending on your spice preference, reserving some for on top. Add in up to ¼ cup of water or chicken stock to prevent drying out.

*

Cover the bottom of a frying pan with oil and fry the tortillas for about 5 seconds on each side, they should not become crisp. Drain and keep warm between paper towels.

*

Fill each one with a 1-2 table spoons of Taco chicken, roll the tortillas up placing them in a baking dish. Cover with any remaining Chicken, top with Cheese Curds and cook in oven until the cheese on top melts.

*

When cheese is melted, use wide flipper to move enchiladas onto a plate, top with Salsa Gonzales Hot Sauce and serve immediately.

Mains


Adobo-Marinated Fish Pescado Adobado

Ingredients:

– 6 – Six oz 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 

DIRECTIONS:

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. 

*

Preheat oven to 100C

*

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.

Easy Steak Fajitas by Damn Delicious
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds flat iron steak
  • 2 1/2 tablespoons canola oil, divided
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 red onion, cut into wedges

DIRECTIONS:

  1. Preheat grill to medium high heat.
  2. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture.
  3. Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes.
  4. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste.
  5. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.
  6. Thinly slice steak against the grain and serve with bell peppers and onion.
Breakfast Tacos by Old Soul Jam Co

Makes 12 tacos, Serves 4-5

Ingredients:

Tacos and Scrambled Eggs

12 Corn tortillas, we used Maiiz Nixtamal 
Old Soul Salsa Verde Hot Sauce
Old Soul Roasted Garlic Salsa
Cheese, we used Little Qualicum Cheeseworks ‘Hot Jill’ 
6 Eggs
2 Tbsp. Olive Oil
Salt and pepper, to taste

Pickled Red Onions: 
*Make in advance!
1 large Red onion
1 tsp. Coriander seed
1 tsp. Black peppercorns
½ tsp. Cumin seed
½ tsp. Chili flakes 
1.5 c Apple cider vinegar
1.5 c Water 
3 Tbsp. Sugar
1 Tbsp. Kosher salt

Guacamole:

*Can be made in advance!
2 ripe Avocados 
2 Limes, zest and juice
⅓ bunch Cilantro 
1 Jalapeno, minced (we kept the seeds in, but you can remove them for less heat!)
2 cloves garlic, minced
Salt, to taste

Garnishes: (optional)

Lime wedges 
Cilantro sprigs 
Sliced jalapeno 
Cherry tomatoes
Sliced avocado

Photo by @novusisuals

Method:

  1. The pickled red onions need to be made at least 3 hours before you’re feasting, but can also be made ahead of time! They stay fresh in the fridge for close to a month, and taste better with time. 
  2. Slice onions as thin as possible (julienne) and place in a heat proof container. 
  3. In a small pot, heat the spices (cumin, coriander, peppercorns, chili flakes) over low heat until fragrant, tossing every couple minutes to prevent burning. Once the spices are toasted, add the vinegar, water, sugar, and salt. Bring to a boil and immediately pour over the sliced onions. Cover with a lid to retain the vibrant pink colour, and cool to room temperature, then place into the fridge. 4
  4. The guacamole can also be in advance! It stays fresh in the fridge for a few days. Cut avocados in half, then dice and place into a medium bowl. 
  5. Add fresh lime zest and juice, then mash avocados with a fork. Add minced jalapeno, garlic, cilantro, and salt, then stir to combine. Keep in a sealed container to prevent the avocados from browning. 
  6. Heat oven to 350 degrees. Slice the cheese. Place two slices onto each tortilla on a tray. 
  7. Heat pan to medium low. Add olive oil, heat an additional minute or so. Crack eggs directly into the pan, then immediately start stirring with a spatula. This is a great tip for scrambling eggs without dirtying another bowl! Stir every few seconds until the eggs are soft, shiny, and come together. 
  8. Place the cheesy tortillas into the preheated oven for 3-4 minutes, or until the cheese is melted and bubbly. 
  9. When the tortillas are out of the oven, it’s time to build the tacos! Top each with scrambled egg, guacamole, and pickled red onions. Add a spoonful of Old Soul Salsa Verde Hot Sauce or Old Soul Roasted Garlic Salsa, or both! 
  10. Additional, optional garnishes are sliced cherry tomatoes, fresh cilantro, lime wedges, and thinly sliced jalapeno! 
  11. We served our tacos with Haus Maple Blueberry sausages, however, for a vegetarian meal, you can omit these or replace them with a vegetarian alternative! 

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