Search Results

Ingredients: ½ fresh pineapple, chopped 2 white onions, sliced 2 cloves, garlic, chopped 1.5kg topside beef roast 1 tsp Tio Pablo Citrus Chilli Salt 2 tsp cracked black pepper 1-2 Tbl Tio Pablo Chipotle de Plata 200g La Morena Chipotle Sauce 1 bottle of Cola (I used Mexican Coca-Cola) 12 Tio Pablo Corn Tortillas 1 tomato, diced 1 cup fresh coriander, ripped Tio Pablo Salsa Picante de Mango Crumbled Feta cheese (optional) Directions: Place the pineapple, one of the sliced onions, garlic and beef into a slow cooker and coat entirely with Citrus Chilli Salt, Chipotle de Plata, Chipotle Sauce (Salsa Picante) and black pepper. Turn beef over while seasoning, so that all sides are coated. Pour a bottle of cola atop, cover and slow cook on low heat for at least 8 hours. Remove beef from cooker and shred with two forks. Add liquid to shredded beef to add flavour and keep moist. Warm corn tortillas in a frying pan until soft and pliable. Add shredded beef, diced tomato, remaining onion slices and coriander. Top with Salsa Picante de Mango. Serves 6.

Ingredients: 1 brown onion, chopped 1 clove garlic, smashed 2 tsp salt 6 skinless chicken breasts 2 Tbl olive oil 100g La Morena Chilpotle Peppers in Adobo (more if you would like extra spice) 2 tsp Tio Pablo Red Chilpotle Salt I red onion, chopped 3 tomatoes, chopped 1 packet of Tio Pablo Corn Tortillas or rice ​ Directions: In a large pot, add salt, garlic and brown onion to 6 cups of water and bring to a boil. Add the chicken breasts, cover and simmer for 20 minutes, until chicken cooked through. Remove chicken breasts (do not discard water) and cool. With two forks, shred the chicken. In a blender, add the boiled, brown onion and garlic, 2 chopped tomatoes, Tio Pablo Red Chilpotle Salt, La Morena Chilpotle Peppers in Adobo and 4 cups of the boiled water. Purée until smooth. In a separate large pot, heat oil and sautée the red onion and remaining tomato. Add the chicken and the sauce. Simmer uncovered for 30 minutes, stirring occasionally. Eat with corn tortillas or on a bed of rice. Serves 4-6

Ingredients: ​Crust: Sway Mexican Chocolate Almond Cookie Mix, 400g 75g melted butter 1 egg Filling: Juice and zest from two limes 400g sweetened, condensed milk ¼ cup tequila 4 egg yolks 2 egg whites 1 tsp sugar Tio Pablo Chocolate Azteca to garnish ​ Directions: Preheat oven to 160°C In a large bowl, combine the Sway Cookie Mix, melted butter and egg and mix through until mixture sticks together. Press mixture into lightly greased, metal pie tin (9 ½ inch with removable base) until tin is evenly covered and edges are flush. In another large bowl, combine the lime juice, zest, condensed milk, tequila and egg yolks and whisk through until completely mixed. In a smaller bowl, beat the egg whites and sugar until soft peaks are formed and then fold them into the condensed milk mixture. Pour the liquid mixture into he crust and bake in the oven for 25-30 minutes, until the top begins to brown and the middle is still a little wobbly. Completely cool until room temperature and then cool further in the refrigerator for about two hours. Sprinkle atop some Chocolate Azteca and serve cold.

Ingredients: 230g Citrus Chilli Corn Tortilla Chips La Morena Refried Bayo Beans 440g 1 cup, grated tasty cheese 1 chicken breast, diced 1 Tbl Mayan Gold Spice Mix 1 Tbl olive oil La Morena Red Mexican Sauce 210g ¼ cup light sour cream 1 avocado, diced 3 Tbl sliced black olives 3 Tbl corn kernels Sprinkle of fresh red onion and coriander Directions: Heat the oven at 200°C fan grill. Place the corn tortilla chips into a baking dish. In a saucepan, warm the refried beans with 1 cup of water, so that the beans become a runny sauce. Pour the beans over the chips and top with tasty cheese. Place the chips in the oven and cook until the cheese has melted. Remove from oven and set aside. In a bowl, mix together the chicken pieces and Mayan Gold Spice Mix until chicken thoroughly covered. In a frying pan, heat oil and cook chicken pieces until completely cooked through. Cover chips with chicken, salsa, avocado, black olives, corn kernels, red onion and coriander and sour cream. Eat warm. Serves 2-4

Ingredients: 6 Tio Pablo Chicas Tostadas La Morena Refried Bayo Beans with Chilpotle 1 cup, grated Edam Cheese 1 Tbl sunflower oil 1 garlic clove, minced 350g diced chicken Salt and cracked black pepper, to taste 3 Tbl Tio Pablo Adobo de Tamarindo 1 large bunch of spinach, loosely chopped ​ Directions: Marinate the chicken in Adobo de Tamarindo for at least 20 minutes. Preheat oven to 160°C fanbake. Place Tostadas on baking tray lined with baking paper. Spread refried beans onto each tostada. Sprinkle cheese evenly onto each tostada. Place tostadas in oven, until the cheese has melted. While the tostadas are cooking, lightly sauté garlic in a large skillet and add the chicken. Season with salt and pepper Remove tostadas from oven. Fry chicken for about 5 minutes, until completely cooked through and add spinach Cook about 1-2 minutes longer until spinach has softened. Add a spoonful of chicken and spinach onto each tostada and serve immediately

Ingredients: 300g roasted, shredded chicken 2 medium sized courgettes, chopped 1 large spring onion, chopped ¼ cup fresh coriander, chopped Salt and coarse black pepper, to taste 3 Tbl olive oil, plus extra to warm tortillas 8 Tio Pablo Corn Tortillas 500ml Tio Pablo Green Enchilada Sauce 3 Tbl crumbled feta cheese ¾ cup grated Edam Cheese ​ Directions In a large frying pan, sauté the spring onion, courgette and coriander in olive oil until soft. Add shredded chicken and stir though. Place aside in a bowl. Warm extra oil in frying pan and heat up corn tortillas, so they are soft and pliable. In a large baking dish, pour ½ of Tio Pablo Green Enchilada Sauce along bottom. Fill one warm tortilla with vegetable/chicken mixture, roll up and place, open side down onto the baking dish. Repeat seven more times until baking dish full. Sprinkle feta on top and then remaining enchilada sauce. Top with grated Edam cheese. Fan bake in oven at 180°C until top has browned and enchiladas are bubbling. Eat warm. Serves 3-4.

Ingredients: 500g skinless and boneless, large chicken pieces 3 Tbl peanut oil 1 onion, chopped 2 cloves garlic, chopped 1 ½ Tbl fresh coriander stems, chopped 1 Tio Pablo Dried Ancho Chilli, stem removed and chopped 2 tsp orange peel, minced 1 ½ tsp coarse black pepper 1 tsp salt 2 Tbl Tio Pablo Spicy Pepitas, crushed 1 Tbl raisins 2 Tbl roasted sesame seeds, plus 1 tsp for topping 1 tsp Tio Pablo Mexican Oregano 1 400g can diced tomatoes 1 ½ Tbl Tio Pablo Mayan Gold Spice Mix ¼ tsp ground cloves 1 cup chicken broth (plus extra for thinning sauce) 2 Tio Pablo Chicas Tortillas, chopped 50g dark chocolate pieces ​ Directions: Boil 5 cups of salted water and add chicken pieces. Bring heat down to a simmer and poach chicken for about 10 minutes, until pieces are no longer pink in the middle. Reserve water to use as broth in mole sauce. Sautée onion and garlic in peanut oil and add coriander and dried ancho chilli. Next add raisins, orange peel, peanuts, pepitas and sesame seeds. Stir through for 1-2 minutes and then add tomatoes, broth from poached chicken, tortillas, salt, pepper, Oregano, Mayan Gold and cloves. Cook for 5-10 minutes and then remove from heat to let cool slightly. In a mixer or food processor, purée the mole and then reheat on low heat, adding in chocolate until melted and blended though. Add chicken pieces and simmer again, adding extra broth to thin sauce, if necessary. Serve on rice (Tio Pablo Arroz Rojo works nicely if you would like flavoured rice) and sprinkle extra roasted sesame seeds on top. Serves 4

Ingredients: 500g diced chicken thigh 2 Tbl olive oil Tio Pablo Adobo de Tamarindo 210g 300g long grain rice Tio Pablo Arroz Rojo Rice Flavour Mix 35g ½ can, La Morena Black Refried Beans 440g ½ jar, Tio Pablo Salsa Ranchera 330g 1 cup iceberg lettuce, chopped 1 avocado, diced 1 tomato, diced ½ cup fresh or canned corn kernels ¼ cup fresh coriander, chopped Red pickled onions to top or fresh sliced red onions ​ Directions: Rinse rice and prepare the Arroz Rojo according to instructions on packet. In a frying pan, heat oil and add diced chicken. Cook for about 5-8 minutes until chicken has cooked through and then pour atop Tio Pablo Adobo de Tamarindo. Simmer for another 5 minutes, until the chicken is completely coated in sauce. In a small saucepan, add ½ tin of La Morena Refried Black Beans with ¼ cup of water. Heat and stir until the beans have a nice, smooth consistency. In a large dinner bowl, add a large spoonful of rice next to a handful of lettuce. Arrange within the bowl a large spoonful of refried black beans, tomato, avocado, corn and chicken. Top with a large spoonful of Tio Pablo Salsa Ranchera, a few slices of pickled or fresh red onions and a sprinkle of coriander. Generously feeds 2

Ingredients: 1 large Butternut Squash, peeled, seeded and chopped into cubes 1 large onion, sliced 2 cloves garlic, chopped 1 bay leaf 1 jar Tio Pablo Mole Poblano 210g 1 packet Tio Pablo Arroz Verde 35g 1 tsp olive oil 300g jasmine rice ½ cup chopped, fresh coriander ½ cup crumbled feta ​ Directions: Place Butternut Squash, onion, garlic and bay leaf into a slow cooker. Add the mole paste and fill the empty jar with water. Pour water on top of vegetables and loosely stir through. Cook on high heat for about 3 hours, until the squash has cooked through and is soft. While mole is cooking, cook Arroz Verde per instructions on packet, using olive oil and jasmine rice. Dish out rice and top with a healthy spoonful or two of mole. Top with fresh coriander and feta. Serve warm. Feeds 2-4

Ingredients: 600g beef chuck or rump roast 150g Tio Pablo Pepitas (roasted, spicy pumpkin seeds) 1 clove garlic 1 tsp sea salt 1 tsp cracked pepper or peppercorns 1 Tsp Tio Pablo Mexican Oregano 1/2 medium onion, sliced 1 jar Tio Pablo Salsa Ranchera 330g 3 La Morena Serrano peppers (or more for added spice) 1 bay leaf 1 packet Tio Pablo Arroz Verde 35g 1 tsp olive oil 300g jasmine rice Fresh coriander to garnish ​ Directions: With a mortar and pestle (or in a food processor), crush up the pepitas with salt, pepper, garlic and Mexican Oregano. Place chuck or rump steak into a baking dish. Rub half of crushed pepita mixture onto the top of the steak, flip and cover other side. Sprinkle onion slices onto roast and then spoon over jar of Salsa Ranchera. Top with bay leaf and Serrano peppers. For added spice, you may want to insert a few Serranos onto the bottom of the steak as well. Cover dish with foil and cook in the oven at 150°C for approximately 80 minutes, until steak is cooked through. While beef is cooking, prepare Arroz Verde per instructions on packet, using olive oil and jasmine rice. Dish out rice and top with sliced steak. Spoon over pepita/salsa mixture and garnish with fresh coriander. Serve warm. Serves 4

Ingredients: 2 Tbl olive oil ½ brown onion, sliced 500g cubed beef Tio Pablo Mole Poblano 210g Salt and cracked black pepper, to taste 8 Tio Pablo Chicas Tortillas ½ cup fresh coriander, chopped ½ cup feta cheese, crumbled ​ Directions: In a frying pan, heat oil and add sliced onions. Brown slightly and then add cubed beef. Cook for about 5 minutes, until the beef has cooked through, and then spoon in Mole Poblano paste. Season with salt and pepper if desired. While the beef simmers, heat up another frying pan and warm the Chicas Tortillas on both sides. Fill each tortilla with a spoonful of beef and onions, and top with fresh coriander and feta. Serves 2-3

Ingredients: 1.5 kg bolar beef roast Tio Pablo Mole Poblano 210g 1 cup beef or chicken stock 2 x Tio Pablo Totopitos 230g Salsa: 1 red onion, diced 1 x 440g can whole black beans, rinsed 1 cup fresh coriander leaves, chopped 2 ears of corn, cooked and sliced off cob (canned ok) 2 tomatoes, diced ½ lemon ½ tsp finely diced fresh red chilli (optional) Salt and coarse black pepper, to taste 1 cup crumbled feta or tasty cheese ​ Directions: Place the bolar roast into a slow cooker and coat with Tio Pablo Mole Poblano. Add stock and cook on medium heat for 6-8 hours. Turn the roast over every few hours so as to cook evenly. Shred the roast with two forks. ​ In a large bowl, add all veggies to make up the salsa and season with salt pepper and lemon juice. ​ Place each bag of Totopitos onto large plates, top with shredded beef, salsa and then a sprinkle of cheese. Serves 6-8

Ingredients: ​250g sweet pastry (I used Paneton’s Ready Rolled Sheet), defrosted 1 ½ Tbl full fat milk 1 Tbl fine cornmeal 250g full fat, plain yoghurt 50g dark chocolate, finely chopped 2 tsp La Morena Chipotle Pepper, finely minced 2 Tbl Tio Pablo Chocolate Azteca, sieved ½ tsp ground cinnamon 1 tsp orange zest ¼ tsp sea salt flakes 50g sugar 1 egg ​ Directions: Preheat oven to 180 degrees Celsius. Roll out your defrosted sweet pastry and press into a 10-inch, greased pie dish, patting down the bottom and up the sides with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to chill and harden for at least one hour. Put the cornflour into a cup and whisk in the milk until smooth. Scoop the yoghurt into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved Chocolate Azteca (or just sieve it straight in), chipotle pepper, sugar, cinnamon, orange zest and flakey sea salt. Place over a medium to low heat and whisk gently to remove any lumps. Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, for about 5-10 minutes. Take the pan off the heat and continue stirring, until mixture has cooled. Add egg and stir continuoulsy until mixed through (ensure mixture is cool and will not cook egg). When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay. Pour and scrape the mixture into the pie dish and bake for about 30 minutes, until the crusrt browns and the mixture begins to set. Remove, let cool slightly and serve, or place in fridge and eat cold the next day (flavours come out nicely when cold).

Ingredients 1 Sway Chocolate Chip Cookie Mix 400g 3 Tbsp, sunflower oil 3 eggs 55g butter 100g 70% dark chocolate ¾ cup sugar 1 tsp vanilla ½ tsp salt 2 Tbsp cocoa powder 5 Tbsp rice flour Directions for Chocolate Chip Cookie Brownie Bars Preheat oven to bake at 180°C. In a large bowl, prepare the Traditional Chocolate Chip Cookie dough per instructions, using 3 Tbsp sunflower oil and 2 eggs. Set aside. In a large saucepan, heat the butter, sugar, and chocolate until thoroughly melted and blended. Remove from heat and let cool slightly. Add 1 egg and the vanilla, and stir through until completely blended. In a small bowl, blend through the rice flour, cocoa powder, and salt and then slowly add to the wet mixture, stirring through until completely blended and smooth. Lightly grease an 8 x 8-inch baking dish and line with baking paper. Pour the brownie mixture along the bottom of the dish and add rounds of cookie dough atop. Pat down dough slightly and bake for about 30 minutes until cooked through. If the cookies brown too quickly, cover with aluminium foil to protect the top. Remove from oven and let cool before slicing. Product in this recipe

Ingredients 4 Sway Pistachio Orange Cardamom cookies (made per instructions on the back of mix packet), chopped into small pieces 8 Tbsp plain yoghurt 8 Tbsp slivered almonds 4 heaping Tbsp rhubarb compote* *Rhubarb compote ingredients 1 cup fresh rhubarb, chopped 1 apple, peeled and diced 1 Tbsp butter 2 Tbsp cup orange juice ¼ tsp cloves 1 Tbsp raw sugar 1 Tbsp maple syrup Directions for Layered Cup Dessert In a saucepan, melt the butter and add the rhubarb and raw sugar. Cook until rhubarb begins to soften and then add the apple, orange juice, cloves, and maple syrup. Cook down on low heat until the fruit blends into compote. Set aside and let cool. In four clear glass cups or small bowls, sprinkle in each ½ of a crumbled pistachio cookie. Next, add 1 Tbsp of plain yoghurt and then 1 Tbsp of slivered almonds. Next, place 1 big Tbsp of compote into each cup. Add another 1 Tbsp of slivered almonds, 1 Tbsp yoghurt, and then top with another ½ of the crumbled cookie. Store in the refrigerator if not to be eaten straight away.t. Product in this recipe