Foodie Lilly Presents Recipes with Mexican Zing

If you’re looking for delicious food and drink pairings, you’re in the right place. We’ve teamed up with Foodie Lily to bring you six of the hottest recipes sure to make your mouth water. Here, you’ll find three Mexican-style meals to choose from, along with three delicious drinks you can sup alongside.

On the food menu you’ll find: Pork Pibil, Crispy Breaded Prawn Tacos, and Chilli Cheese Croquettes – and on the drinks menu you can go for a Picante, Passionfruit Gin Fizz or Paloma fizz mocktail – all of which are truly scrumptious! Keep on reading for the full recipes!

Pork Pibil

(Serves 8)
Why not add some Mexican zing into your weekend with this scrumptious Pork Pibil? Similar to pulled pork, this dish is perfect for the whole family, low(ish) fat, and freezer-friendly too.

Ingredients

2 tsp cumin seeds, 1 tsp peppercorns, 3 cloves, 2 tsp ground all spice, 4 tbsp cider vinegar, 100g achiote paste, 1 white onion, 4 garlic cloves, 450ml fresh orange juice, 1kg Pork fillet, 25g butter & 1 red chilli.

Method

1. Heat the spices in a dry frying pan for 2 mins then grind into a powder.

2. In a blender add the spices, vinegar, achiote paste, garlic and orange juice. Blitz into a paste. Add more juice if needed.

3. In a bowl cover the pork in the marinade, once completely coated cover the bowl in cling film and into the fridge to marinate for min of 2 hrs. Preferably overnight, if time allows.

4. To cook, heat the butter in a pan and add chilli. Then add the pork with the marinade and lightly simmer to gently cook for 10 mins all over.

5. Remove and place into an oven proof dish. Then into a preheated oven at 150C to cook for 3 hours until soft and the meat is falling apart.

TIP: Serve with fragrant rice and pickled red onion. To make picked red onion simply cover thinly sliced red onion with white wine vinegar, salt and sugar. Best to make in a jar to seal and give it a good shake! Leave for an hour before serving.

Crispy breaded prawn tacos

(serves 2-4)

There’s nothing quite like a taco – a satisfying fusion of crunch and fresh flavours that never disappoints. These crispy breaded prawn tacos are no different – full of flavour and ready to satisfy your urge for a tangy crunch.

Ingredients
200g raw peeled king prawns, 1 egg, 70g Panko breadcrumbs, flour, paprika & tortilla wraps.

Sauce

Sour cream, hot sauce & salt and pepper.

Guacamole

Avocado, lime juice, coriander & crushed garlic.

Optional – Red onion and tomato

Topping – Lime, coriander, guacamole & lettuce.

Method

1. Mix all the sauce ingredients together and set aside.

2. Mix salt, pepper and paprika in flour.

3. Roll the prawns in the flour, beaten egg and then Panko breadcrumbs. Set aside.

4. Heat oil in a pan for frying, once hot carefully add the breaded prawns and cook for 1-2 mins on each side until crispy and golden. You may have to do this in batches.

5. Assemble your tacos with shredded lettuce, prawns, sour cream sauce, guacamole, coriander and lime.

TIP: Making your own guacamole, sauce and pickles are easy, quick and cheap to do and taste so much better fresh!

 

Chilli Cheese Croquettes

(makes 10/12)

Ingredients

300ml milk, 60g butter, 1/2 leek, 60g flour, 100g cheese, 1 red chilli, salt & pepper and paprika.

Coating 

1 egg, flour, 100g Panko breadcrumbs and sunflower oil for frying.

Method

1. Melt butter in a pan over a medium heat, add finely chopped leek and cook until soft.

2. Add flour and keep stirring, don’t let it burn. Cook the flour through for a few minutes then slowly add milk. Season with a sprinkle of salt, pepper and paprika.

3. Continue to cook for around 15 minutes. The mixture should come away from the pan without sticking and not stick to your finger when touching it. Stir in the grated cheese and chilli.

4. Spoon into a dish and leave to completely cool.

5. To make the croquettes, roll the béchamel paste into balls/tube shapes. Roll them in flour, beaten egg, and then panko breadcrumbs. Set aside and repeat.

6. Heat oil in a pan for frying, cook the croquettes for 3/4 mins, turning to get the crispy sides. Lay on kitchen paper to get rid of the excess oil and serve hot!

TIP: You can make the béchamel paste the night before. The longer you leave to cool, the better.

These can easily be made vegan by using plant based milk, butter and cheese. Instead of egg for the coating use a little milk.