Recipes

If you're entertaining this summer, opt for a Mexican food-themed party. These BBQ fish tacos from El Cielo are perfect for a backyard party since they're light, delicious, and easy to make and customize.

Love fish tacos? Well, these are the end-all be-all. Read on to see what makes these tacos so special.

 The fish—we use cod, but any flaky variety works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. (Seriously, steak or chicken marinated in this will also taste amazing.) But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and it's brightness is the perfect condiment to the spiced cod.

People can be intimidated by cooking fish for tacos, but don't be! After marinating, the fish just needs to cook in some olive oil for a few minutes per side in a skillet. Let the fish rest a few minutes before using a fork to flake it into pieces.

Made this or any other recipe with our products, tag us on instagram @elcielo_mexican, use the hashtag #TheTrueTasteOfMexico.

Do not forget to check out our other yummy recipes!

INGREDIENTS

• El Cielo Corn Tortillas
• Cod (or other flaky white fish)
• 3 tbsp. extra-virgin olive oil
• Juice of 1 lime
• 2 tsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/2 tbsp. vegetable oil
• Freshly ground black pepper
• 1 avocado, diced
• Salt
• Lime wedges, for serving
• Sour cream, for serving

FOR THE CORN SLAW:

• 1/4 cup mayonnaise
• Juice of 1 lime
• 2 tbsp. freshly chopped coriander
• 1 tbsp. honey
• 2 cup shredded purple cabbage
• 1 cup corn kernels
• 1 jalapeño, minced

METHOD

• In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, and cayenne.
• Add fish, tossing until evenly coated. Let marinate 15 minutes.
• Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, coriander, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
• In a large nonstick pan over medium-high heat, heat vegetable oil. Remove fish from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side.
• Let rest 5 minutes before flaking with a fork.
• Assemble tacos: Place Taco’s on BBQ grill for 30sec each side. Serve fish over the grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

Similar to enchiladas, enfrijoladas start with tortillas filled with chicken or any meant of you liking. However, instead of a red or green sauce, they are dipped in a thick black or red bean sauce. Enfrijoladas is one of the authentic Mexican dish that is often made during Day of the Dead celebrations. They are like a sister of enchiladas. Mostly the tortillas are dipped into the bean sauce and folded into half-moon shapes, but they can also be filled with cheese, meat or veggies of your choice. To make it better, you can top it off with a variety of Mexican garnishes like sour cream, avocado, cheese, chiles, salsa!

Made this or any other recipe with our products, tag us on instagram @elcielo_mexican, use the hashtag #TheTrueTasteOfMexico.

Do not forget to check out our other yummy recipes!

INGREDIENTS

• El Cielo La grande 18cm light flavour white corn tortillas
• 2 cans La Sierra Whole Black Beans - with juice
• 1 Tbsp olive oil
• 6 cloves garlic - minced
• 1 1/2 tsp onion powder
• 1 1/2 Tbsp coriander
• 1 tsp salt
• 1/4-1/2 cup water
• 1kg shredded chicken
• queso blanco - crumbled
• coriander - topping
• tomatoes - optional topping
• avocado - optional topping
• sour cream – optional topping
• lemon - optional 

METHOD

• Sauté garlic and spices and salt in olive oil over medium heat until golden.
• Add beans and juices to pan and simmer for 10 minutes.
• Remove from heat and pour mixture into a blender.
• Add 1/4-1/2 cup water to achieve a medium thickness sauce, a little sticky. You can now pour the mixture into a bowl.
• Prepare a glass pan with cooking spray.
• Dip the El Cielo tortillas in the black bean sauce, fill with chicken and roll like an enchilada. 
• Place into the prepared pan. Repeat until pan is full.
• Pour a little more of the black bean sauce over the stuffed tortillas. Sprinkle with crumbled queso blanco.
• Bake in a 375 degree F oven for 15-20 minutes until warmed through and cheese has melted.
• Top them off with additional cheese, avocados, cilantro, sour cream, or fresh tomatoes!

It’s that time of the year again where you get to enjoy amazing barbeque meals with your loved ones! We know how to bring life to a party with our Tortillas so here’s a recipe for an amazing Mexican Barbeque night! Our taquera tortillas are great for street food style servings and will enhance your Taco Experience!

Note: All our white corn products are made in Melbourne with Australian grown white corn!

Made this or any other recipe with our products, tag us on instagram @elcielo_mexican, use the hashtag #TheTrueTasteOfMexico.

Do not forget to check out our other yummy recipes!

Ingredients

• 12-15 El Cielo corn tortillas
• 2 boneless skinless chicken breasts (or thighs)
• 2/3 cup barbecue sauce
• 1 cup cherry tomatoes , chopped
• 1/3 cup red onion , chopped
• 15 ounce can La Sierra - Whole Black Beans, rinsed and drained
• 15 ounce can corn, drained
• 1 avocado , peeled and sliced
• Fresh coriander, chopped (for topping)

Creamy coriander lime sauce:

• 1/2 cup plain Greek yogurt
• 3 Tablespoons fresh coriander, chopped
• 1 tablespoon lime juice
• 1/4 teaspoon salt

 For serving: Ki Gourmet - La Llorona Morita Chili Salsa

 Instructions

• Add chicken and 1/3 cup bbq sauce to a ziplock bag. Refrigerate for 1-3 hours.
• Make the creamy coriander lime sauce by combining all ingredients until smooth. Refrigerate until ready to serve.
• Preheat grill and lightly grease with cooking spray. Add chicken and cook for 4-5 minutes on each side, flipping once, until cooked through.
• Remove to a cutting board, baste with more BBQ sauce, and allow to rest for 5 minutes before chopping.
• Warm tortillas on grill.
• Add a spoonful of chopped chicken, corn, black beans, tomatoes and avocado to each warm tortilla.
• Drizzle with extra bbq sauce and the coriander lime sauce.
• Garnish with fresh coriander.
• Serve alongside the Morita Chili Salsa and enjoy!

INGREDIENTS

• 425g El Cielo – Whole Black Turtle beans
• 2 Tortillas – White corn Casera 14cm
• 1 cup (200g) fresh corn kernels, or frozen corn kernels
• 2 tablespoons olive oil
• 50g jalapeno chillies in brine, drained
• 1 1/2 tablespoons brine reserved
• 100g sour cream
• 2 truss tomatoes, sliced
• 1/2 bunch coriander, leaves picked
• 1 small red onion, halved, thinly sliced
• 1 avocado, sliced
• Zucchini, sliced
• Lime wedges, to serve
• Zucchini, sliced
• El Cielo blue corn totopos, to serve 

METHOD

1. Preheat the oven grill to high.
2. Boil the corn. Rinse and drain.
3. Slice the tortillas into 5mm strips and toss to separate them.
4. Place them inside the oven, drizzling some oil. Grill until brown. Cool.
5. Combine corn and remaining ingredients, except lime and totopos, in a bowl. Season.
6. Drizzle with Jalapenos and brine, top with sliced tortillas.
7. Serve with lime wedges and totopos on the side.

If you haven’t had Marlin before, there’s no better way than Marlin Fish Tacos!

Marlin has a deliciously light fish meaty flavour with a juicy and flaky texture of perfection. The Ki Gourmet Tamarind and Chipotle Chili Sauce is an excellent sauce to use in this recipe, it is an amazing fusion of sour, sweet, smoky and a touch of heat.  These flavour are typical along the Pacific coast of Mexico and especially in Guerrero.

If you don’t have access to Marlin, you can use mahi mahi, yellowtail Kingfish or swordfish.  

 Ingredients

• El Cielo – White Corn Taquera 12cm
• Ki Gourmet - Tamarind and Chipotle Chili Sauce
• El Cielo – 3 Chilies red taco salsa – to serve
• 2 tomatoes
• 1/2 kilos marlin fish fillet 
• 1 onion
• 2 jalapeno Peppers
• 100 grams choice of cheese (shredded), mozzarella is a a great choice
• 1 bunch fresh coriander
• 1 tablespoon cooking oil, we use rice bran oil
• 1-2 tablespoon butter or olive oil
• Salt, and pepper to taste
• Lime

• In a skillet or grill pan, heat cooking oil on medium high heat. Place fish into hot pan and sear for 4 minutes one side, flip and sear for 6 minutes on the other side. Cover with the lid with the heat turned off for another 4 minutes. Depending on the thickness of your fish and the heat, you may need to reduce searing time and reduce stove temp to avoid burning.
• Add finely chopped tomatoes, chili, and onion. Add salt and pepper to taste. The fish should be cooked through, flaky and juicy, not dried out.
• Place a spoonful of marlin stew in each tortilla and sprinkle it with some of the crumbly feta.
• Roll them.
• Grease each taco with butter or olive oil and heat the tortillas in oven.
• Once browned, bathe with the Ki Gourmet salsa sauce, onion and sprinkle the rest of the shredded cheese, add lime to taste.
• Use some of that yummy El Cielo Taco salsa to add some heat and smokiness.

Every Mexican food lover’s dream come true!

In Mexico there are several ways to make dishes with tortillas that date back from the Aztecs and most commonly knowns are enchiladas. “En” is a prefix and it means “in/covered of” and “chilada” refers to “chile” sauce.  There are many variations, the most common are entomatadas (in tomato sauce), enmoladas (in mole sauce) and enfrijoladas (in bean sauce).

Our recipe for Enmolada is thick and rich with the most incredible deep flavor. The ingredients are simple but taste so incredibly unique and oh so delicious! The tomatoes, green chilis, garlic, chipotle in adobo sauce, balance it so well!

Ingredients

Mole Ingredients

• Tortillas - White Corn Casera cut into strips/small pieces
• El Cielo - Pasilla Chile Powder 100g
• 1 Tbsp El Cielo - Chiles Chipotles in Adobo 215g
• 1 Small Onion (1 cup diced)
• 3 cloves Garlic, chopped
• 1 tsp Olive Oil
• 1 cup chicken broth
• 14-15 oz Tomato Sauce
• 4 oz green chilis
• 3 Tbsp smooth peanut butter
• 2 tsp chili powder
• 1/2 tsp Cinnamon
• 1/2 tsp Dried Oregano
• 1/2 tsp Salt
• 3 Tbsp Unsweetened chocolate, chopped

Other Ingredients

• TORTILLAS - WHITE CORN CASERA (total of 14 needed including the 2 for the sauce)
• 2 cups shredded chicken breasts
• 16-20 oz Shredded Cheddar Cheese

Method

• Peel and dice the onion and garlic.
• Fine chop the chocolate.
• Slice the tortillas.
• To a preheated hot pan, add the olive oil, onions, and garlic. Turn the heat to medium and cook until it gets brown. Cook for 5 minutes until translucent.
• Add the other sauce ingredients and cook, stirring just until the chocolate melts and everything is combined.
• Add Sliced tortillas to mole in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blends consistently.
• Transfer the sauce to a blender and puree until smooth. Then return the sauce to the pan and simmer on low for 10 minutes.
• Transfer the sauce to a bowl, leaving a very small amount still coating the pan for the chicken.
• Pureed mole sauce being poured from blender to pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!
• To the same pan with a bit of mole still left behind, add the shredded chicken and mix with the mole.
• Add the shredded chicken in pan mixed with a little mole sauce.

Bake your Enchiladas:

• Preheat the oven to 400 F degrees.
• Assemble your enchiladas by placing a small amount of the chicken and then topping with shredded cheddar.
• Roll and place in a casserole dish.
• Then pour the mole over top.
• Sprinkle more shredded cheddar over top. Bake in the oven for 8-10 minutes.

Enjoy and have an amazing Christmas dinner!

During Lent — a 40-day religious observance that represents the 40 days Jesus spent in the wilderness — many Mexicans abstain from eating meat, much like many of us do on Good Friday.

With that in mind, this recipe is vegan and Lent friendly — Lo and behold our Cauliflower Tacos. 

Ingredients:

• 1 large head of cauliflower
• El Cielo 14cm Full Flavour Tortillas
• 2 garlic cloves
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1 teaspoon of paprika
• ½ teaspoon of pepper
• El Cielo Bayo Beans 
• Fresh lime
• Parsley or coriander 

Method:

1. Heat oven to 200 degrees Celsius
2. Break up cauliflower
3. In a bowl, mix cauliflower, garlic, olive oil, salt, paprika and pepper until combined
4. Line a tray with baking paper and place the cauliflower along the tray
5. Roast for 25-30 minutes or until golden brown
6. Warm up El Cielo Tortillas on either a hot plate or place in the microwave for 10-15 seconds until warm
7. Place a layer of Bayo beans in the tortilla and top with roasted cauliflower
8. Squeeze a drizzle of fresh lime over the cauliflower and add parsley or coriander to garnish
9. ENJOY!

TIP: Add guacamole to your tortilla for some extra flavour and texture. Our recipe for guacamole can be found here.

If you’re a lover of Mexican food, knowing how to make good guacamole is a must. 

In Australia and America, a lot of people use and serve guacamole just as a dip. However, in Mexico, guacamole has many different uses: it’s used as toppings for tacos, tostadas, salad, fish … the list goes on.

Our recipe for guacamole will have you wanting to put it on every meal.

Ingredients:

• 2 ripe avocados
• 1 small ripe tomato, chopped
• ½ small onion, chopped
• ¾ teaspoon of salt, more to taste
• 1 tablespoon of fresh lime juice or lemon juice
• A dash of freshly grated black pepper
• 1 or more El Mexicano Sliced Jalapenos
• El Cielo White Corn Totopos or El Cielo Blue Corn Totopos, to serve

Method:

1. Cut avocados in half lengthwise and scoop out the flesh with a large spoon.
2. Mash avocados with a fork or potato masher and stir in other ingredients.
3. Serve with either El Cielo White Corn Totopos or El Cielo Blue Corn Totopos — you can also use as a topping on your El Cielo Tortillas and El Cielo Tostaditas.

TIP- For an extra smooth mixture, blend all ingredients in a blender/food processor.

We all know there's no better feeling than enjoying a hot bowl of soup on a cold winters day.

 Ingredients:

• El Cielo White Corn Totopos
• 2 whole chicken breasts – with bones
• Olive Oil
• Salt and Pepper
• 2 chopped onions
• 1 chopped celery
• 2 chopped carrots
• 4 large garlic cloves
• 2 litres of chicken stock
• 1 can of crushed tomatoes
• 1 teaspoon of cumin
• 2 to 4 El Mexicano Sliced Jalapeños, seeded and minced
• 1 avocado
• Shredded cheese

Method:

1. Preheat oven to 180 degrees Celsius
2. Place chicken breast onto a pan lined with baking paper
3. Sprinkle with salt and pepper and roast for 35-40 minutes
4. When the chicken is cool enough, discard the bones and shred the meat. Cover and set aside
5. Heat 3 tablespoons of olive oil in a large pot
6. Add onions, celery, carrots and cook over a medium-low heat for 10 minutes
7. Add the garlic and cook for 30 seconds
8. Add the chicken stock, tomatoes, jalapeños, cumin, 1 tablespoon of salt and 1 teaspoon of pepper
9. Bring the soup to a boil then lower the heat and simmer for 25 minutes
10. Add the shredded chicken and season to taste
11. Serve the soup topped with El Cielo White Corn Totopos, shredded cheese and avocado

TIP: If you’re running short on time, buy a ready-cooked chicken, shred into smaller pieces and add to your soup.

You spoke, we listened. 

Check out this recipe for refried bean and cheese dip and add it to your next platter spread.

Ingredients:

• 1 can of El Mexicano - Bayo Refried Beans 
• 1 block of cream cheese, softened
• ½ cup of sour cream
• 2 onions (or 1 large onion), chopped fine
• 1 cup of shredded cheddar cheese 
• 1 cup of shredded mozzarella cheese
• 1 jalapeño, finely chopped
• ½ tsp of salt
• ½ tsp of pepper
• El Cielo White Corn Totopos or El Cielo White Blue Totopos to serve

Method:

1. Preheat oven to 180 degrees celsius 
2. Combine softened cream cheese, sour cream, beans, salt, pepper, onions and jalapeño in a large bowl
3. Add half a cup of both the cheddar and mozzarella cheese
4. Transfer the dip into an oven safe dish and top with remaining cheese
5. Pop the dish into the oven and bake until warm and cheese has melted (20 mins or so)
6. Serve up with your favourite El Cielo Totopos and ENJOY!

Yield: Makes 4 servings.

Ingredients

• 12 Corn tortillas
• 2 Tbs of vegetable oil or pork lard.
• 2 Cans of red enchilada sauce (guajillo chilies)
• 4 Cups of vegetable stock
• 2 Bay leaves
• 2 Tbs fresh lime juice
• 1 Tsp fresh ground cumin
• 1 Tsp dried Mexican oregano
• 3 Garlic cloves, minced
• 1 Cup crumbled queso fresco
• 1 Medium white onion diced
• 2 Cups sliced lettuce
• ½ Kg golden potatoes, cubed
• ¼ Kg carrots, sliced
• 3-4 pickled jalapeños, sliced
• Salt to taste

Step 1: Bring potatoes, carrots, stock and bay leaves to a simmer in a large soup pot. Cook until the potatoes are just tender, about 10 to 15 min. Strain the vegetables, removing the bay leaves, and set aside.

Step 2: In a large skillet, heat the vegetable oil or lard and sauté the onion and garlic with cumin until fragrant and tender, about 3 minutes. Mix in the lime juice and season with salt to taste.

Step 3: Combine the potatoes, and carrots and with the sautéed onions and garlic.

Step 4: Pour the enchilada sauce into a saucepan and heat.

Step 5: Heat oil in skillet to soften tortillas. Dip tortilla briefly in hot oil turning immediately. Then dip tortillas in enchilada sauce and roll tightly placing the queso fresco cubes inside (save some cheese to garnish). Fry the potatoes and carrots in the remaining oil, with a little of the enchilada sauce for flavour.

Step 6: Serve the enchiladas over a bed of shredded lettuce or cabbage and pour additional sauce over enchiladas. Garnish with carrots, potatoes, pickled jalapeño slices and cheese, if desired.

EL CIELO HOT TIPS FOR ENCHILADAS MINERAS:

• a) Serve with black refried beans and avocado slices.
• b) Add shredded chicken to the filling, if desired.
• c) Use queso fresco for the filling and some cotija cheese to garnish.
• d) Garnish too with some diced onion to add flavour, if desired.