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Horchata Panna Cotta with Blackberry Chile Compote Recipe By Master chef Josh Clarke

Horchata Panna Cotta with Blackberry Chile Compote Recipe By Master chef Josh Clarke

October 31, 2024

Introducing Horchata Panna Cotta with Blueberry Blackberry Chile Compote, a stunning fusion dessert crafted by the renowned Master Chef Joshua Clarke in collaboration with El Cielo Ingredients!

This unique creation combines the creamy, cinnamon-infused flavor of Mexican horchata with the delicate texture of Italian panna cotta.

Topped with a vibrant compote of blueberries and blackberries, the dish is given a surprising twist with a subtle chile kick, balancing the dessert’s sweetness with a hint of warmth. It's an elegant blend of cultures and flavors that will captivate any gourmet enthusiast.

Ingredients

For the Horchata Panna Cotta:

  • 2 cups milk
  • 1 cinnamon stick
  • ¼ cup white sugar
  • ½ cup cream
  • 1 ½ tsp gelatin
  • 1 cup long grain rice, washed thoroughly

For the Blackberry Chile Compote:

Instructions

Horchata Panna Cotta:

  1. In a saucepan, combine the milk, cinnamon stick, and sugar. Heat over medium heat until it reaches a hot simmer, allowing the sugar to dissolve. Remove from heat and set aside.
  2. In a small bowl, bloom the gelatin by mixing it with the cream. Let it sit for 5-10 minutes.
  3. Add the bloomed gelatin and cream mixture to the saucepan with the warm milk. Stir to combine and heat gently for 1-2 minutes, ensuring it doesn’t boil.
  4. In a large bowl, combine the heated mixture with the thoroughly washed rice. Mix well and let it soak at room temperature for about an hour, or until it’s cool enough to touch.
  5. After soaking, blend the entire mixture in a high-speed blender until smooth. Strain the blended mixture into a separate bowl to remove the rice solids.
  6. Ladle the panna cotta mixture into shallow bowls and refrigerate for at least 4 hours, or until set.

Blackberry Chile Compote:

  1. In a small saucepan, combine the blueberries and water. Heat over medium heat, bringing it to a boil for a few minutes to soften the blueberries.
  2. Mash the softened blueberries to your desired consistency using a fork.
  3. Stir in the Cielo Rojo - Blackberry and Morita Chili Salsa, adjusting the amount to your preferred level of heat and spice.

For a mango version replace Cielo Rojo - Blackberry and Morita Chili Salsa, with Huapango - Mango and Three Chilies Salsa

To Serve:

Once the panna cotta has set, ladle the blackberry chile compote over the top. Add any additional toppings you desire, such as strawberry gel or pistachio crumble.

Enjoy!

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Black Mole Oaxaca Style Recipe

Black Mole Oaxaca Style Recipe

October 18, 2024

Discover in our Black Mole Recipe the taste of Oaxaca state.

Perfect for Australian palates!

Our Mexican Mole, made from almonds, sesame seeds, bread crumbs, cookie crumbs, chocolate, ground cookies, pumpkin seeds, and nuts it's a symphony of aromas in every bite.

Enhanced with Serrano peppers and fresh herbs, this Black Mole recipe offers a gentle kick and subtle flavor, ideal for those seeking a delightful culinary experience.

SERVES: 4

COOKING TIME: 50 mins

INGREDIENTS

Included in Cooking Kit: Black Mole Negro Cooking Kit

Fresh Ingredients:

  • 500g of assorted chicken pieces (or get an already cooked bbq chicken and shred) for vegan and vegetarian options, cook with your favourite vegetables

Pantry Ingredients:

  • 1 Ltr of Chicken stock or water (use veggie stock for a vegetarian version)
  • Your favourite Oil to cook the chicken
  • Salt and pepper


COOKING INSTRUCTIONS

  1. Blend the Black Mole Cocina Mestiza with 1 litre of stock or water
  2. Heat the Mole mixture ensuring to stir constantly on medium heat to reduce and achieve a thicker consistency ensuring all mole paste is disolved. 
  3. Remove from  the heat, and proceed with the next steps.
  4. Clean and season the chicken pieces with salt and pepper. (or shred the already cooked BBQ chicken for a faster turn arround)
  5. Heat oil in a large, deep pot.
  6. Brown the chicken pieces and turn them to ensure they are browned all over.
  7. Remove the excess oil and pour the mole over the chicken pieces. (if you used a BBQ chicken just add the chicken in the mole sauce and cook for a few minutes)
  8. If necessary, add more stock or water, but only if the mixture became too thick.
  9. Cook over medium heat for 10 minutes and check for doneness.
  10. Serve in warmed up corn tortillas and  a side of your favourite rice and whole black beans.

Recomend to serve with heated El Mexicano - Whole Black Beans 

Enjoy!

El Cielo Black Mole Cooking Ingredients:   Black Mole Negro Cooking Kit

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Cheesecake with Blackberry and Morita Chilli Sauce Recipe by Master Chef Antonio Cruz

Cheesecake with Blackberry and Morita Chilli Sauce Recipe by Master Chef Antonio Cruz

July 25, 2024

Cheesecake with Blackberry and Morita Chilli Sauce

Expect a delightful fusion of flavors that combine the creamy richness of a classic cheesecake with a unique, tangy, and slightly spicy kick from the Morita berries chili sauce. The cheesecake offers a smooth, velvety texture, while the sauce adds an intriguing depth, balancing sweetness and heat perfectly. This dessert is a treat for those who love to explore innovative and gourmet flavor combinations.

Serves: 4 to 6

Baking Time: 2 hours 

El Cielo Ingredients 

Crust

  • 160g Marie biscuits crushed
  • 100g melted butter
  • 50g sugar
  • Pinch of salt

Cheesecake batter

  • 500g cream cheese
  • 75g sugar
  • 20g all purpose flour
  • 40g sour cream
  • 1 egg
  • Vanilla
  • Lemon zest (optional)

Topping


BEAKING INSTRUCTIONS

  1. Pre-heat oven at 150C
  2. Crush the biscuits and add to a bowl with the melted butter, sugar and salt.
  3. Mix till everything is well combined then press into a springform pan (this are usually easier to cut and serve) or any cake tin you want to use
  4. Bake for 10-12 minutes and set aside to cool
  5. For the cheesecake batter, in a stand mixer fitted flat beater, add all the ingredients except for the flour, set to a medium speed and mix to combine
  6. Scrape the sides, add the flour and increase the speed to high for a couple of minutes
  7. Pour your cheesecake batter on top of the pan with the baked base, and place in the oven for 20 minutes, then lower the temp to 120 and bake for 25-30 minutes more.
  8. Take out of the oven allow to cool and refrigerate for at least 4 hours, but ideally overnight
  9. To serve, cut a good slice of your delicious cheesecake and top with  Cielo Rojo - Blackberry and Morita Chili Salsa  OR  Huapango - Mango and Three Chilies Salsa . 

Enjoy this INCREDIBLE dessert, sweet, spicy, smokey, creamy and tangy! What else could you wish for?

 

STEP BY STEP - CHEESCAKE WITH MORITA CHILI SAUCE - VIDEO INSTRUCTIONS

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Cooked Fresh Nixtamal Corn for Homemade corn tortillas and tamales

Make Nixtamal at Home - Limestone (Calcium Hydroxide) 900g

July 12, 2024

Use Limestone (Calcium Hydroxide) to make your own fresh corn nixtamal at home for home made tortillas, tamales, sopes, tlacoyos, arepas and more!

Order Here:

https://elcielo.shop/products/limestone-for-nixtamalization-calcium-hydroxide-900g

Watch the video Here:

https://www.youtube.com/watch?v=XgXnuL0KRLU

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Birria Quesa-Tacos Recipe by Master Chef Antonio Cruz

Birria Quesa-Tacos Recipe by Master Chef Antonio Cruz

July 05, 2024

Birria Quesa-Tacos with a Master Chef touch 

Birria is a traditional Mexican stew from the state of Jalisco. It is made from slow-cooked fall-apart juicy and tender goat, lamb, or beef. Marinated  in a rich and flavorful red chile broth. 

It’s usually enjoyed as a savory stew served with toppings like cilantro, onions, and freshly squeezed lime juice. 

Seves: 2 

Cooking time: 3 hours

Get all the necessary ingredients to cook this recipe here -  El Cielo Birria Cooking Kit - by Chef Antonio Cruz

El Cielo Ingredientes:

    Fresh Ingredients:

    • 500gr Short rib bone in
    • 1/2 L Beef stock
    • 1/2 Brown onion (quartered)
    • 1/2 White onion (finely chopped)
    • 1/2 bunch of coriander
    • 2 limes
    • Tomato
    • 3 Garlic cloves

    Pantry Ingredients

    • 2 cloves
    • 3-4 Bay leaves
    • 10-15 Peppercorns
    • 1 Cinnamon stick
    • 2 tsp ground cumin
    • 250g low moisture mozzarella (preferably Oaxaca cheese) shredded

    Cooking Instructions

    1. Preheat oven to 180C
    2. De-seed all the chiles and put in a pot with boiling water together with the tomato, set aside to rehydrate for 15 minutes
    3. Salt and sear the beef till VERY golden.
    4. Drain the chiles and add to a blender with the tomato, quartered brown onion, garlic, oregano, cumin, 1.5 cups of the cooking liquid from the chiles and blitz till a paste forms.
    5. Add the paste to the beef, add the beef stock and some salt.
    6. Add your aromats (bay leaf, peppercorns, cloves, cinnamon stick, and half of coriander bunch).
    7. Bring to a simmer, cover with the lid and cook in the oven for 2-3 hours.
    8. Take the beef out of the pot, and skim as much fat as you can from the pot (a trick is to place everything into a bowl and let it chill overnight then you can scrape the solidified fat from the top)
    9. Add 1/2 litre of water back to the pot, stir and bring to a slow simmer.
    10. Shred the beef and place in a bowl ready for assembling the quesa-tacos.
    11. In a cast iron skillet or a pan, place the tortilla after being dipped in the cooking fat.
    12. Place a good amount of cheese and a lot of the delicious shredded beef on top.
    13. Wait till the cheese melts and close the taco.
    14. Fry till is nice and crispy.

    To serve

    1. In a small jug place some of the consome (soup).
    2. Open the tacos and add some finely chopped white onion, finely chopped coriander and close.
    3. Add the toppings to the consome.
    4. Dunk away and enjoy the most delicious birria tacos you'll ever have!

     

    STEP BY STEP - BIRRIA-QUESA TACOS RECIPE - VIDEO INSTRUCTIONS

     

     

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    POZOLE- Master Chef Antonio Cruz recipe

    POZOLE- Master Chef Antonio Cruz recipe

    June 23, 2024

    Authentic Mexican Pozole Soup with a Master Chef Touch

    Embrace the warmth of winter with a hearty bowl of Mexican Pozole Soup, where tender hominy corn, savoury broth, and rich spices meld into a comforting symphony of flavours. Let each spoonful take you on a journey to Mexico, perfect for warming up at home and bringing joy to your taste buds!

    Serves: 2

    Cooking time: 1.5 hours

    INGREDIENTS

    El Cielo Pozole Cooking Ingredients 

    Fresh Ingredients 

    • 500gr Pork butt or shoulder chopped into small cubes
    • 6 cloves of garlic
    • 1/2 Big brown onion quartered
    • Bunch of coriander

    Pantry Ingredients 

    • 1.5 tbsp tomato paste
    • 1 tbsp white vinegar or apple cider vinegar
    • 3 Bayleaves
    • 750ml Veggie stock
    • Black Peppercorns
    • Salt and pepper to taste

    Toppings

    • Thinly sliced cabbage
    • Finely chopped white onion
    • Thinly sliced radishes
    • Fresh coriander
    • Avocado
    • Lime wedges

    COOKING INSTRUCTIONS

    1. De-seed your chiles and soak them in boiling water for 15 minutes
    2. Saute the onion, garlic with a little salt till they get nice and brown.
    3. Blend your re-hydrated chiles with the onion and the garlic with the help of some of the soaking water till you get a paste, and reserve for later.
    4. On a very high heat sear your pieces of pork till they are nice and brown, then add the tomato paste and cook for 2-3 minutes.
    5. Make your bouquet of flavor by wrapping the coriancer, bay leaves and peppercorns into a cheese cloth and some butchers twine. (this is for easy removal)
    6. Add your chilli paste, oregano, vinegar, your aromat bouquet and top up with veggie stock.
    7. Bring to a simmer and lower to a very low heat.
    8. Cook covered for 1 hour.
    9. Drain the hominy corn and add to the pot with the pork and cook for 30 minutes more.
    10. Check for seasoning.


    Plate a good amount of the pork , corn and the delicious broth and add all your toppings! You can even fry some corn tortillas with your Pozole!

    Enjoy!

    #winterwarmers #soup #pork #chiles

    Step by step cooking video  

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    Chipotle Mayo home-made recipe

    Chipotle Mayo homemade recipe

    April 30, 2024

    Chipotle Mayo is the perfect condiment to elevate any Mexican dish, sandwiches, tacos, burritos, salads, dips, and more. Its creamy texture and smoky flavor add a delightful kick to your favorite foods.

    To make homemade Chipotle Mayo, you'll need just a few ingredients and minimal prep time.

    Once your Chipotle Mayo is ready, use it as a spread, dip, or topping to enhance your favorite dishes. Whether you're grilling up tacos for Taco Tuesday or enjoying a classic BLT sandwich, BBQ, this homemade condiment is sure to impress.

    Try making your own Chipotle Mayo today and add a burst of flavor to your meals!

    SERVES: 4

    COOKING TIME: 5 mins

    INGREDIENTS:

    El Cielo Chipotle Mayo Cooking Ingredient:

    Pantry Ingredients:

    • 1/2 cup mayonnaise
    • Pinch of salt if desired

    COOKING INSTRUCTIONS

    1. Add all of the ingredients to a food processor or blender.
    2. Process until smooth.
    3. Taste and adjust to your personal preferences.

    Replace your mayo with this mixture and enjoy each bite. 

    STEP BY STEP - CHIPOTLE MAYO - VIDEO INSTRUCTIONS  

     

     

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    Al Pastor Chipotle Chicken Recipe

    Al Pastor Chipotle Chicken Recipe

    April 27, 2024

    Experience the bold flavors of our Al Pastor Chipotle Chicken Recipe, where succulent chicken meets the smoky essence of chipotle peppers.

    Our Al Pastor Chipotle Chicken Recipe is easy to follow. It captures the richness of flavors reminiscent of the Al Pastor Mexico City street food experience.

    Try it yourself!

    SERVES: 4

    COOKING TIME: 90 mins

    INGREDIENTS:

    Included in El Cielo Cooking Kit: Al Pastor Chipotle Style Marinade Kit

    We recommend adding:

    Ingredients for Marinade:

     

    Instructions for marinade:

    Marinade time: 4 hours

    1. Add the softened chiles, garlic, oregano, chipotle peppers, achiote paste, onion, apple cider vinegar, cumin, and salt to a blender or food processor.
    2. Add some of the water used to soak the chiles and blend until smooth.
    3. Pour the marinade over 1 kg of chicken thighs or breasts and let marinate for at least 4 hours, preferably overnight.

    Cooking the Chicken:

    1. Preheat your oven to 200°C with the broiler on.
    2. Line a baking sheet with foil. Remove the chicken from the marinade and place on the sheet.
    3. Cook until fully done and charred, either by baking, skewering and cooking upright, or grilling on a barbecue.
    4. Once the chicken is cooked through and charred, remove it from the heat and let it rest before slicing.

    Pico de Gallo Ingredients:

    • 3 large tomatoes
    • 1/3 cup cilantro (coriander) leaves, roughly chopped
    • 1/4 cup finely chopped white onion
    • 1½ tbsp finely chopped jalapeño or serrano chili (adjust to taste)
    • 1–2 tbsp lime juice (adjust to taste)
    • ½ tsp salt

    Instructions:

    1. Cut the tomatoes in half and scoop out the seeds and watery centers. Dice into 1 cm pieces.
    2. Combine the diced tomatoes, cilantro, onion, jalapeño, lime juice, and salt.
    3. Let sit for 5 to 20 minutes before serving. This can be made up to 1 day ahead; leave out the lime juice and salt until just before serving.

     

    Taco Assembly:

    1. Start with a warm tortilla.
    2. Add slices of the juicy charred chicken.
    3. Top with Pico de Gallo.
    4. Finish with a drizzle of El Cielo Pineapple and Habanero Fiesta Sauce

    El Cielo Al Pastor Cooking Ingredients: El Cielo Al Pastor Cooking Kit 

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      Pork Tostadas recipe

      Pork Tostadas with Pineapple Fiesta Sauce

      April 24, 2024

      Turn your taste buds on with these mouthwatering Pork Tostadas topped with Pineapple Fiesta Sauce!

      Indulge in the flavors of authentic tostadas al pastor, made easy and perfect for sharing with friends and family.

      Join the fiesta following this Mexican recipe and make any special ocation unforgettable by savoring the rich heritage of Mexican cuisine in every bite.

      Try our Pork Tostadas with Pineapple Fiesta Sauce, and let us know your thoughts!

      SERVES: 4

      INGREDIENTS:

      El Cielo Cooking Ingredients 

       Fresh Ingredients:

      • 1 ½ kg boneless pork loin
      • 1 small onion, chopped
      • 1 small orange, juiced
      • 2 large garlic clove

      Pantry Ingredients:

      • 1 Can pineapple chunks in juice
      • 2 Tbsp apple cider vinegar
      • 1 Tsp salt
      • 1 Tsp ground cumin
      • 1 Cup chicken or vegetable broth
      • 10 Corn tortillas
      • Olive oil to spray the tortillas

      Toppings:

       

      COOKING INSTRUCTIONS

      1. Shredded the Pork
      2. Add onion, garlic, orange juice, vinegar, salt, achiote, cumin, oregano and  broth to the blender and blend it all for 2 minutes or until smooth.
      3. Place pork loin in a large bowl and add the marinate with the chipotle chilli pepper sauce and the 3 chiles red salsa mix everything, cover, and refrigerate for at least 30 mins.
      4. Place the marinated pork in a pressure cooker.
      5. And cook for 2 hours, or until the pork fall-apart tender.
      6. Remove the pork and let cool for 15 minutes. until cool enough to handle. Shred the meat by hand or with a fork and place in a bowl.

      Tostadas

      1. Preheat oven to 200 c degrees
      2. Spray the tortillas with olive oil.
      3. Lay out the tortillas on two cookie sheets, and place them in the oven for 8 mins or until crisp.
      4. Spoon the pork meat on the tostadas. Top with the tortillas pineapple, cilantro, lime juice and with our delicious Pineapple fiesta chilli sauce 

      Recipe created by Chef Aly Utrera from @biglatinflavours Follow her for more recipe ideas and delicious latin dishes! THANK YOU CHEF!!! 👩‍🍳❤️🌶

        Step by step Pork Tostadas with Pineapple sauce- Video Instructions

         

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        Birria Recipe

        Birria Recipe

        April 17, 2024

        Birria is a traditional Mexican stew from the state of Jalisco. It is made from slow-cooked fall-apart juicy and tender goat, lamb, or beef. Marinated  in a rich and flavorful red chile broth. 

        It’s usually enjoyed as a savory stew served with toppings like cilantro, onions, and freshly squeezed lime juice. 

        SERVES: 6

        COOKING TIME: 5hrs

        INGREDIENTS:

        Included in El Cielo's Birria Cooking Kit: Birria Cooking Kit

        Fresh Ingredients:

        • 1.5 kg of beef chuck roast, cut into large 10-cm chunks
        • 2 large fresh Roma tomatoes
        • ½ medium white onion
        • 2 cups of beef broth
        • 1 10-cm Cinnamon stick 
        • 5 garlic cloves
        • 3 Bay leaves
        • ½ tsp whole black pepper corns

        Pantry Ingredients:

        • ½ tbsp salt
        • ½ tbsp black gound pepper
        • 1 ½ tbsp of olive oil 
        • ¼ cup distilled white vinegar 
        • 1 tsp ground cumin 
        • ½ tsp ground cloves
        • Water, as needed

        Cooking Instructions 

        1. Season and sear: Season your meat on both sides with salt and pepper.
        2. Set a pot over medium-high heat with olive oil, add the meat, and sear on all sides until browned.
        3. You might need to work in two batches depending on how big your pot is. Once all meat is seared, set aside.
        4. Soak the chiles: In a medium pot, add all of the dried chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns, covering everything completely with water. Bring it to a boil, then lower the heat, cover, and cook for 10 minutes.
        5. Blend: Once the chiles are softened transfer everything to a blender and add 1 cup of chile-soaked water. Add in the broth, vinegar, and the remaining spices. Blend until smooth, about 5 minutes.
        6. Cook: Strain the blended sauce into the pot with the seared meat and gently stir, and bring to a boil. Bring the heat to low, cover, and cook for 3-3 ½ hours, or until the  meat is fall-apart tender.
        7. Shred: Take the meat out to shred, and add shredded meat back to consomé.

        Finally, take the meat out to shred it, then add the shredded meat back into the consomé.

        Birria is traditionally somewhere between a medium to hot spice level, which is how I would classify this recipe.

        • For a mild spice, don’t use any arbol chiles.
        • For a medium spice, I recommend using 3 arbol chiles.
        • For a hot spice level, use anywhere from 7 to 10 arbol chiles.

         

        El Cielo's Birria Cooking Ingredients: Birria Cooking Kit

        Step by step - Birria Recipe - Video Instructions 

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        Mole verde

        Green Mole Recipe

        March 12, 2024

        Discover in our Green Mole Recipe the taste of Guerrero state.

        Perfect for Australian palates!

        Our Mexican Mole, made from roasted pumpkin seeds, almonds, peanuts, and sesame seeds, it's a symphony of aromas in every bite.

        Enhanced with Serrano peppers and fresh herbs, this Green Mole recipe offers a gentle kick and subtle flavor, ideal for those seeking a delightful culinary experience.

        SERVES: 4

        COOKING TIME: 50 mins

        INGREDIENTS

        Included in Cooking Kit: Green Mole Verde Kit

        Fresh Ingredients:

        • 500g of assorted chicken pieces (or get an already cooked bbq chicken and shred)

        Pantry Ingredients:

        • 1 Ltr of Chicken stock or water (use veggie stock for a vegetarian version)
        • Your favourite Oil to cook the chicken
        • Salt and pepper


        COOKING INSTRUCTIONS

        1. Blend the Mole Verde Cocina Mestiza with 1 litre of stock or water
        2. Heat the Mole mixture ensuring to stir constantly on medium heat to reduce and achieve a thicker consistency ensuring all mole paste is disolved. 
        3. Remove from  the heat, and proceed with the next steps.
        4. Clean and season the chicken pieces with salt and pepper. (or shred the already cooked BBQ chicken for a faster turn arround)
        5. Heat oil in a large, deep pot.
        6. Brown the chicken pieces and turn them to ensure they are browned all over.
        7. Remove the excess oil and pour the mole over the chicken pieces. (if you used a BBQ chicken just add the chicken in the mole sauce and cook for a few minutes)
        8. If necessary, add more stock or water, but only if the mixture became too thick.
        9. Cook over medium heat for 10 minutes and check for doneness.
        10. Serve in warmed up corn tortillas and  a side of your favourite rice and whole black beans.

        Serve with heated El Mexicano - Whole Black Beans  and Tortillas - Home Style White Corn 14cm 10Pack

        Enjoy!

        El Cielo Green Mole Cooking Ingredients: Green Mole Verde Kit

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        Cochinita Pibil Adobo Style

        Cochinita Pibil Recipe

        March 12, 2024

        Introducing our mouthwatering Cochinita Pibil Recipe, a beloved traditional Mexican dish hailing from the Yucatán Peninsula. Slow-roasted to perfection, this dish features succulent meat marinated in a flavorful adobo-style paste, infused with the citrusy tang of orange and lemon juices.

        Experience the culinary wonders of Mexico with our Cochinita Pibil Recipe and transport your taste buds to the sunny shores of the Yucatán Peninsula.

        Follow this simple recipe and enjoy!

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