to spice up your kitchen!


Written by: Purely Mexican | December 13th, 2016 | Beef, Lamb, Pork

This Barbacoa recipe is very simple and easy to make, all you need to do is add all
ingredients to the slow cooker and let her do all the work for you. I like serving this
Barbacoa with freshly made corn tortillas and a cut up onion and coriander mix.
Is superb with Margaritas or a cold Mexican Beer. Barbacoa

2kg boneless beef, pork, goat or lamb
90g chile Guajillos
45g chile Anchos
15g chile Chipotle
4 cloves of garlic
1/2 onion
2 sprigs of thyme
2 sprigs of marjoram
1 tbs dried oregano
10 cloves
1 tbs peppercorns
3 bay leaves
1 tbs red wine vinegar
2 cups broth
salt to taste

Place all ingredients in a large slow cooker and cook for 4hrs or until meat is soft.
Once the meat is cooked transfer the meat juice along with chiles and other ingredients except for the meat to a blender and puree well.  Before transferring sauce back to the meat in the slow cooker I like to pass my sauce through a strainer to avoid any hard bits getting away.  Let it cook for another 35-45 minutes. Served with freshly cooked warm corn tortillas and enjoy!



Written by: Purely Mexican | January 28th, 2015 | Beef, Pork

Gorditas or also known as “masa paddies” are a must in my household. Their crunchy texture combine with the softness of cooked potatoes and spicy Chorizo is simply delicious and somewhat aromatic. Gorditas are served with succulent freshly made roasted salsas, fresh herbs and a dollop of crema (thicken cream).

Serves 6-8
4 cups Masa Harina
1 cup all purpose flour
1-2 cups hot water
30g chopped coriander
10g chopped onion
50g queso fresco or feta cheese
Fresh Salsa
Thicken cream
1 tsp salt
Tortilla press (optional)
Flat cast iron Skillet

For the filling:
4 large potatoes, cooked and cut in small pieces
2 chorizo sausages sliced
Salt to taste

Purely Mexican Prep:
1- In a bowl add masa harina, flour, and salt mix well
2- Adding water as needed, kneed until dough does not stick to your hands
3- Make 5cm balls placing one by one in the tortillas press; flatten into circles 1cm thick
4- Heat flat cast iron skillet on a medium heat (no oil).
5- Cook Gorditas turning them 3 times for at least 1 minute each side or until golden
6- Using a sharp knife cut the Gorditas open from the side making a pocket
to fill with Chorizo and potato filling.
7- Serve, while still hot and garnish with thicken cream, fresh coriander and onion
and Salsa.
Note: Potato and Chorizo are cooked together at slow heat. The chorizo’s fat
makes a wonderful seasoning for the potatoes.

ProvechoGorditas de Chorizo



Written by: Purely Mexican | December 22nd, 2014 | Salads, Vegetarian
The colours of this salad reminds me of the Christmas festive season; so I decided to call it Christmas Salad. Is refreshing, sweet and spicy and suits outdoor entertaining.  Flovours are very well synchronized to suit any palate.  The sweetness of the watermelon with the bittersweet of the vinegar, spiciness of the chile and zing of the lemon zest is just a symphony of falvours.  This salad is fantastic at lunch or dinner accompanied with BBQ meats or Carne Asada.  Buen probecho!
8 servings
1 small watermelon 
1 tbsp. sweet paprika
1 tsp. salt with chili powder and lemon
½ cup balsamic vinegar
80 gm chopped walnuts or almonds
½ cup water
½ cup sugar
120 gm yellow tomatoes, halved
50 gm spring onion gm beetroot cut Julianne style
50 gm orange cubes (no skin) 
100 gm crumbed feta cheese 
2 pinches of ground marjoram
lemon zest 
Salt and pepper
Optional: Edible flowers to serve

• In a bowl, mix the salt with lemon and chili powder and paprika.
• In a small saucepan, over medium heat, heat the sugar and water to make 
  it a point of syrup.
• Add the balsamic vinegar and warm up a bit more to make it a slightly 
  thick consistency.
• Cut watermelon into rectangular pieces of 8cm x 4cm approximate.
• To serve draw circles on the plate with vinegar dressing.
• Place the watermelon and yellow tomatoes, beetroot and onion.
• Sprinkle feta cheese to taste.
• Sprinkle almonds and marjoram.
• Season with salt and pepper and finally add some lemon zest.
• Serve with edible flower petals (organically grown free of pesticides)
• Do not consume stem, base, or pistils. Only petals.

Christmas Salad


Written by: Purely Mexican | August 6th, 2014 | Beef, Recipes

I have the most fond memories preparing Nachos.  It takes me back to my school days in Washington USA; where my own twist of Nacho’s was created by experimenting with spices, herbs and fresh ingredients.  My experimentation paid off with a case of Mexico meets America.
There are many different recipes of how to make Nachos, all with their own twist and fabulous flavours.  Mine is a simple one with fresh ingredients easily found in any supermarket.  Enjoy…

1 tub Purely Mexican Enchilada Sauce
1 bag of corn chips (un-flavoured)
450g grated cheese (for melting)
150g cooked black, kidney or pinto beans
120ml cup of thicken cream
1kg minced beef
1tsp pepper
1 onion chopped
4 garlic cloves chopped
2 Tbsp paprika
oil for cooking
salt to taste
For garnish:
1 chopped onion
1 small bunch of coriander

For the meat:
1- In a medium size frying pan at medium heat add oil, onion and garlic
2- Once onion and garlic are cooked add meat, mix well
3- Add paprika, pepper and salt.  Mix well, bring heat down to low and
simmer until meat is cooked.
4- Adjust seasoning if necessary
5- Once meat is cooked incorporate beans (no juice)

1- Preheat oven grill to 175°C
2- Arrange corn chips in a baking dish or individual dinner plates
3- Top with nacho meat evenly to cover layer of corn chips
4- Top with grated cheese
5- Grilled for 5-10 minutes or until cheese is bubbling.
6- To serve, leave to cool slightly, add dollops of Enchilada sauce.
Repeat process with dollops of thicken cream.
7-  Garnish with mix onion and coriander

Note: For a spicy twist you can add 1-2 Tbsps of Salsa Roja Mix Seasoning.
You can also make this Nachos with turkey, duck, and prawns.
Buen provecho!

Beef Nachos


Melted Cheese with Chorizo & Mushrooms

Written by: Purely Mexican | June 24th, 2014 | Dips, Recipes

Also known as queso flameado or queso fundido, is often served along side with baby goat.
This dish is well liked in the central states of Mexico but traditionally comes from the north of Mexico.  The melted cheese strings along with the chorizo sausage paired with
flour tortillas and a spicy salsa is deliciously explosive and so worth making.

250g cheddar, Pecorino, Mozzarella cheese
60g chorizo sauge – cooked
60g mushrooms – cooked
30g butter
salt and pepper to taste
12 flour or corn tortillas
1 tub/jar Purely Mexican Fresh Salsa or Salsa Mexicana

1- Preheat oven 210 degrees C – once warm change to grill option
2- Lightly grease 2 small ovenproof casseroles with butter.
2- In one, place half cheese and half chorizo
3- In the other, place remaining cheese and mushrooms.
4- Cover the casseroles with aluminum foil, place casseroles under griller
about 3 minutes, once the cheese has melted uncover and leave casseroles
cook for 2 more minutes until cheese has completely melted.
5- Serve with hot flour tortillas like tacos and Salsa Mexicana!





Written by: Purely Mexican | February 26th, 2014 | Dips

2 cloves of garlic
2 eggs (room temperature and separated)
2 Jalapeño chiles
2 tbsp lemon juice
500g canola, safflower or olive oil

1- Place garlic, jalapeño chile in a blender, mix well
2- Place egg yolk, lemon juice, salt and pepper mix for 30 seconds on low power
3- While is mixing, drizzle the oil onto the blender slowly
4- It will take 5-6 minutes to add the oil
Note: You can use other type of chile like a Chipotle in Adobo, Serranos, or any type of dry chile.

Jalapeño Mayonesa




Written by: Purely Mexican | January 11th, 2014 | Drinks

The famous Margarita cocktail is by far the favorite of tequila drinkers in USA, but not in Mexico. Its invention is attributed to bartender Francisco “Pancho” Morales in 1942 in Ciudad Juarez, Chihuahua. Pancho” Morales never patented or earn money for his invention, is also believed that Mr. Morales was not a fan or had a special interest in the cocktail.

Serves 1
45 ml white tequila
22 ml Triple Sec or Cointreau
30 ml lime juice
1 cup of ice

Place all ingredients in a blender, blend until ice has a frappe form, serve immediately



Written by: Purely Mexican | November 26th, 2013 | Desserts, Vegetarian

This dessert common in autumn and often part of the celebration of Day of the Dead in Mexico is made with pumpkin de Castilla, which is great (usually weighing several kilos) of hard shell and pulp tan. Often served in a platter or a clay pot and this rustic look, along with its natural and simple ingredients make it an icon of the home tradition. If you live where you can not find pumpkin de Castilla, can achieve very good results with orange pumpkin so common elsewhere. 

1.5kg pumpkin
500g piloncillo or cane sugar
2 cinnamon sticks
2 cups water

1.  Cut pumpkin into small pieces
2.  In a large pot add piloncillo/cane sugar, cinnamon and water
3.  Cook in medium heat until the piloncillo/cane sugar has melted.
4.  Add pumpkin and cook for 15 minutes or until is cooked
5.  I like my sweet pumpkin when the water has turned into a thick syrup.

Buen Provecho and Happy Thanksgiving!
Sweet dessert pumpkin



Written by: Purely Mexican | November 14th, 2013 | Drinks

Coffee came to Mexico in the early 1800 from the Antilles.  Cafe de Olla is known for the clay pot in which is traditionally brewed.  I became aware of this drink in my very early years due to my paternal grandmother.  Brewing Cafe de Olla every morning was a strong tradition in her household.   The smell of coffee brewing will travel throughout the house, living a trail of delicious combination of coffee, spices and fruit. The traditional Café de olla is made with ground coffee beans, cinnamon and cane sugar.  Grandma had her own version, having tried many others, I very much prefer my grandmother exotic blend. 

Serves 6
1 liter water
45g dark-roasted coffee
125g piloncillo (dark brown sugar)
1 cinnamon stick
4 cloves whole
peel from 1/4 orange

1- Heat 4 cups of water in an Olla or small saucepan over medium heat.
When it comes to a boil, lower the heat and add the coffee, piloncillo, cinnamon stick, cloves and orange peel.  Simmer for 5 minutes
2- Add 1 cup cold water, remove from the heat and cover. Let stand for 5 minutes before serving.




Written by: Purely Mexican | October 2nd, 2013 | Beef

These ribs the longer they are slow cooked the more tender and savory they become, purely flavourful! Serve with warm tortillas and guacamole to enjoy a symphony of flavours…..

Serves 4
2kg beef short ribs
1 tub Purely Mexican Adobo Sauce
1small bottle of beer (preferably Mexican beer)
1 large onion, minced
4 fresh Jalapeño chiles sliced
4 cloves garlic, minced
2 tbsp vegetable oil
salt and pepper to taste

1. Season the ribs on both sides
2. Heat the oil in a heavy, large pot over medium-high heat
3. Brown the ribs on both sides, in batches about 15 minutes, set aside
4. Cook the onion and garlic in the same pot until the onion is translucent, about 5 minutes
5. Return the ribs to the pot and and the beer and Purely Mexican Adobo Sauce, Jalapeño chiles
6. Reduce the heat, simmer and cover until ribs are tender about 3 hours

Ribs in Adobo Sauce


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