Welcome to the JPNC Recipes Page
I wanted to take this opportunity to introduce some traditional Mexican recipes that I love to share with my friends and family. From low and slow Fried Duck Taco to the flavour festival of a simple Tortilla Soup, these recipes will give a true taste of some Mexican classics.
And don't forget our shop is full of fantastic products you might be missing.
Time: 30 min | Servings: 6 | Not Spicy
3 teeth of garlic
½ onion cut in pieces
3 clean ripped tomatoes, without seeds
6 cups of chicken broth
1 spoon of oil
2 small branches of fresh epazote (wormseed). FIND ONLINE
Salt and black pepper just grounded
10 corn tortilla strips fried in oil
2 to 3 Drops of Bufalo Hot Sauce
2 avocados diced in squares
100 gr. dry pork skin
½ thick sour cream cups (not sweetened)
200 gr. of fresh cheese diced in squares
1. Roast the garlic and the onion on a pan.
2. Mix in the blender the tomato with the garlic and the onion.
3. In a casserole with a spoon of oil, fry the mixture for 5 minutes; reduce heat to low, stir until the puree thickens.
Add the broth of chicken and the epazote (wormseed). Let it boil, seasoned with salt and pepper to your taste.
4. Slice the peppers in rings, and take away the seeds. Fry them for few minutes until they get crunchy.
Warm up the soup and add the fried tortillas. Serve with the pepper ring, avocado and pork skin.
5. The cheese and the cream go in separated dishes, so that each companion at table uses at his/her pleasure.
Duck Tacos Fried Pork Style in Green Sauce
Time: 4 hours 14 min | Servings: 6 | Not Spicy
1. Cook the duck with the lard or butter and enough water until it covers it for 4 hours, heat in a low hit in a covered casserole or if you wish in the oven in the same way, to 200°c temperature.
2. Take away the duck and remove the bones. After that fry it in the pan.
3. Make the tacos and fold them putting them on the warm pan, finally sparkle the onion with chopped coriander (cilantro) and serve them with the sauce.
4. The sauce: Roast the green tomatoes and the hot peppers on a pan, taking care that they get roasted even, mix them with the rest of the ingredients, adding enough water.
Fish Tacos (Tacos de Cazón)
Time: 60 min | Servings: 6 | Mildly Spicy
1.Wash the fish with water and marinate it with the lemon juice.
2. Put to boil the water with two teeth of garlic and half onion. When it starts boiling, add the fish in pieces and let it cook in a low hit by 15 minutes. Drain it, scale it and remove the skin and chop it.
3. In 4 spoons of hot oil, fry pricked garlic, sliced onion and the pepper without seed and cut in strips.
4. When the onion is transparent, add the chopped fish and the chopped leaves of acuyo or Santa herb. Let it season for 15 minutes.
5. Pass the tortillas through hot oil, take them out and place the fish in the tortilla, wrapping it like a taco and ensure them inserting the wood sticks.
6. In the rest of the hot oil, fry the tacos until they are well fried, drain them on paper towels and take away the wood sticks before serving.
7. Serve them with tomato sauce mixed with dry pepper, place in a dish, lettuce salad and tomato.
Stuffed Tortillas of Seafood with Cheese
Time: 50 min | Servings: 6 | Not Spicy
½ kilo of shrimp cleaned
½ kilo of white and firm fish fillet
4 dozens of clams
250 gr. of tomato
250 gr. of onion
1 large bell green pepper
4 teeth of garlic
2 leaves of laurel
4 spoonfuls of lard or pork butter
½ kilo of thread cheese (Oaxaca, Mozzarella or Cheddar)
Salt and ground black pepper
1.Boil the fish in water with laurel, 2 teeth of garlic and the skin of the onions for 5 minutes, do not let them tear.
2. Once it is boiled take the fish away from the broil to chop it up. Add the shrimps and the clams in the broil and cook them for 5 minutes.
3. Chop the seafood, the tomato, the onion, the garlic and the bell large green pepper.
4. Fry the vegetables in a spoon of lard or pork and season with salt and ground black pepper.
5. Add the seafood and the fish. It must be left a little dry.
6. The tortillas are folded making a taco and are filled up with the stew, the cheese is added, and they are put to fry in a plain pan or frying pan with a little lard until the cheese is melted.
7. Serve them with sauce.
Eggs Motul Style
Eggs served on top of a corn tortilla spread with refried beans. 2 servings
4 corn tortillas (a day old)*
1/3 Cup vegetable oil
1 Habanero pepper or Habanero Sauce
1/2 medium red onion minced**
1/2 cup refried black beans
2 Medium size tomatoes, diced (about 3 cups)
salt to taste
1/2 cup cooked green peas
1/3 cup of queso añejo or fresh crumbled cheese***
4 slices of cooked ham diced
1 plantain cut in diagonal slices and fried.
* Day old tortillas absorb less oil and take less time to fry.
** If red onion is not available, use white onion.
*** You can use any other dry crumbling cheese.
****If you are making more than 2 servings, turn your oven at 250 to keep the already cooked eggs warm while you finish cooking the rest of the eggs.
1. In a frying pan at medium high heat, warm one teaspoon of oil and add the onion and Habanero pepper (whole). Fry until onion is transparent, making sure the Habanero pepper doesn’t burst. The Habanero pepper will render its flavor to the sauce this way without adding spiciness.
2. Add the diced tomatoes and cook for about 7 minutes until the tomatoes have release all their juices and formed a thick sauce. Season with salt and set aside.
3. Start gathering all your ingredients to assembly the dish and have them ready for serving once the eggs and tortillas are fried.
4. Heat the rest of the oil in the frying pan and start frying the tortillas one by one. Fry the tortillas until they are a little crispy, this way they will hold the egg and sauce without breaking into pieces. Place each tortilla over a paper towel to drain any excess oil.
5. Once all your tortillas had been fried, arrange 2 in each plate and spread the refried beans
Tacopeño ( Taco De Chile Jalapeño )
Give a tasty twist to your barbecue party this summer with a Mexican bite
Serves 6 ( 2 Tacos per person)
12 corn Taco size tortillas
120 grm refried beans
12 large size Chiles Jalapeños or Red, Green Hot Sauce
120 grm Chihuahua Cheese
(Muenster or medium cheddar)
120 grm Flor de Calabaza
(Mexican Courgette Flowers)
120 ml of Salsa Worcestershire
90 ml Crema (crème Fraiche)
60 grm of crumbled Queso Ranchero
12 coriander leaf
3 limes in half
1. Stuff the chillies with Chihuahua cheese and Flor de Calabaza
Simmer the stuffed Chile Jalapeño on the Salsa Worcestershire and marinate
2. Grill the chillies until the cheese is melted and the chilli gets the grill marks and the
Chihuahua cheese begins to melt.
3. Place the tortillas on the griddle to warm up flipping sides.
Spread the refried beans on top of each the tortilla.
4. After heating up both, place the grilled Chile Jalapeño on top the tortillas.
Sprinkle 1 pinch each of Sea Salt. Garnish with a Zig Zag of Crème Fraiche , Queso Ranchero crumbled, coriander and a squeeze of lime.
Hot Sauce in a bowl
1 Onion; Medium, Cut in halves
1 Pound Center Loin Roast; boneless and cut into 2 X 1/4−inch strips
1 Clove Garlic; Finely Chopped
2 Teaspoon Vegetable Oil
2 Teaspoon Tomato Paste
1 Teaspoon Red Wine Vinegar
1/4 Teaspoon Salt 1/2 lb. plum tomatoes, finely chopped
Dairy Sour Cream
1. Prepare Guacamole; set aside.
2. Cut chiles and onion halves lengthwise into 1/4−inch strips.
3. Cook pork, chiles, onion and garlic in oil in a 10−inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes.
4. Stir in tomato paste, vinegar, salt and tomatoes; cook until hot.
5. Serve with tortillas, Guacamole and sour cream.