Perfect Mexican Cookbook
Perfect Mexican Cookbook
Perfect Mexican Cookbook
COOKBOOK
Mexican Salsas 12
Wrap It Up 13
Quick Beef Enchiladas 13
30-minute Beef & Rice Burritos 15
Mexican Pulled Pork Tacos 17
Air Fryer Mexican Tortilla Boats 19
Chicken & Rice Enchiladas 21
Family Feasts 24
Mexican Mac n’ Cheese 24
Mexican Chicken & Rice Bake 26
Mexican Lasagne 28
Something TO SHARE
Make these Mexican-inspired recipes perfect for sharing
with family and friends, and turn your meal into a lively
fiesta that brings everyone together.
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INGREDIENTS METHOD
1 large Vienna bread loaf 1. Preheat oven to 200°C / 180°C fan-forced.
3 corn cobs, peeled 2. Using a serrated knife, cut the top off the Vienna loaf.
Cut the top into large pieces. Pull away the soft bread
1 cup whole egg from inside, leaving a 1cm thick shell. Tear bread pieces
mayonnaise into chunks.
250ml tub sour cream 3. Place hollowed loaf and bread pieces on a large oven
¼ cup finely chopped tray. Spray or drizzle with oil. Bake for 10 minutes, until
pickled jalapenos golden and crisp. Remove bread pieces to the side.
1 tsp finely grated lime zest 4. Meanwhile, cook corn in boiling water for 3 minutes.
Drain. When cool enough to handle remove kernels with
1 ½ tsp garlic powder a sharp knife.
3 tsp Tabasco green pepper 5. Combine mayonnaise, sour cream, jalapenos, zest,
sauce (optional) garlic powder and Tabasco (if using) in a saucepan over
3 green onions, finely medium-low heat and cook until smooth and hot. Stir in
chopped, plus extra to green onions, corn kernels and 1 ½ cups of the Mexican
serve cheese.
250g Perfect Italiano™ 6. Fill loaf with hot dip. Sprinkle with remaining cheese.
Perfect Mexican cheese Cook under a hot grill for 3 minutes or until cheese is
golden and melted.
Chipotle salsa, chopped
coriander & corn chips, 7. Serve with reserved crisp bread and corn chips, chipotle
to serve salsa (see page 12), and a sprinkle of coriander.
TIPS
• You can use pane di casa or sourdough as your loaf.
Find in supermarket bakeries.
• Combine filling ingredients a day ahead and keep in the
fridge before heating.
• Serve any left over filling over cooked chicken breast.
• If fresh corn is not available, you can use a 420g can
corn kernels drained.
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INGREDIENTS
SMOKY TOMATO CHILLI RELISH EMPANADAS
1 tbsp olive oil 1 tbsp olive oil
½ small (50g) red onion, finely chopped 1 (150g) brown onion, finely chopped
1 small clove garlic, crushed 1 small (150g) red capsicum, finely chopped
½ tsp ground chilli 500g chicken mince
1 tsp smoked paprika 30g sachet taco seasoning
¼ tsp cayenne pepper
200g jar medium taco sauce
400g can crushed tomatoes
125g can corn kernels, drained, rinsed
1 tbsp red wine vinegar
Salt and pepper, to taste
1 tbsp brown sugar
150g bag Perfect Italiano™ Perfect
1 tsp sea salt
Mexican cheese
6 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
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INGREDIENTS METHOD
1 tbsp olive oil 1. Preheat oven to 220°C / 200°C fan-forced. Grease
and line a large oven tray with baking paper.
1 red onion, finely chopped
2. Heat oil in a large frying pan over medium heat.
500g beef mince
Add onion. Cook, stirring occasionally, until soft.
30g sachet taco seasoning Add mince. Cook, stirring to break up lumps for about
453g jar chunky mild salsa 5 minutes, or until browned. Add taco seasoning and
cook, stirring for 30 seconds, or until fragrant.
400g can black beans,
drained, rinsed 3. Stir in salsa, beans, corn and water. Bring to the boil.
Simmer, stirring occasionally, for about 12 minutes or
125g can corn, drained until thickened. Remove from heat.
½ cup water 4. Arrange corn chips over prepared tray. Sprinkle with
300g corn chips half the Mexican cheese. Top with beef mixture.
Sprinkle with remaining cheese.
2 x 150g bags Perfect
Italiano™ Perfect Mexican 5. Bake for 10-12 minutes, or until cheese is melted and
cheese golden brown. Remove from oven.
250g punnet cherry 6. Scatter tomatoes over nachos. Top with avocado and
tomatoes, quartered sour cream if using. Serve with lime wedges.
2 avocados, coarsely
TIPS
chopped
• Taco seasoning can be replaced with any type of
Sour cream and lime Mexican flavoured seasoning.
wedges, to serve (optional)
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SALSAS
While the Mexican cheese unquestionably steals the spotlight, a
delightful salsa can perfectly harmonise with its flavours and elevate
your meal to new heights. Enhance your authentic Mexican dining
experience by pairing it with one of these four essential salsas.
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INGREDIENTS METHOD
2 tbsp olive oil 1. Preheat oven to 200°C / 180°C fan-forced. Grease a
shallow oven tray or 3.5 Litre (14 cup capacity - 36cm x
800g beef mince
22cm x 5cm) rectangular ovenproof dish.
40g packet Burrito spice mix 2. Heat half the oil in a large, non-stick fry pan over medium
375g jar enchilada cooking - high heat. Add mince and cook, stirring to break up
sauce lumps for 7 minutes or until lightly browned. Add spice
mix and cook, stirring for 2 minutes. Stir in ½ cup
1 large red onion, chopped
enchilada cooking sauce. Remove from pan and set aside.
1 large red capsicum,
3. Add remaining oil to same hot pan. Add onion and
chopped
capsicum and cook, stirring for 3 minutes. Return mince
⅓ cup chopped coriander mixture, add coriander and stir to combine. Remove from
(plus sprigs to garnish) the heat.
310g jar mild chunky salsa 4. Combine remaining enchilada sauce and salsa. Spread
8 x 20cm regular flour ½ cup of the mixture over base of prepared oven tray
tortillas or dish.
5. For each enchilada, place a tortilla on a flat work surface.
2 ½ cups (300g) Perfect
Top with ½ cup of mixture and a heaped tablespoon of
Italiano™ Perfect Mexican
Mexican cheese. Roll up to enclose filling and form a log.
cheese
6. Place enchiladas in prepared dish. Repeat to make
Guacamole (see page 12)
8 enchiladas in total. Pour remaining sauce over top of
and lime wedges, to serve
enchiladas and sprinkle with remaining cheese. Bake for
25 minutes or until golden brown. Stand for 5 minutes.
7. Serve enchiladas with guacamole (see page 12) and
coriander leaves. Serve with lime wedges.
TIPS
• Make a day ahead and store covered in the fridge until
ready to bake. Remove from fridge 30 minutes before
going in the oven.
INGREDIENTS METHOD
1 tbsp olive oil 1. Preheat oven to 220°C / 200°C fan-forced.
1 brown onion, finely 2. Heat oil in a large frying pan over medium-high
chopped heat. Add brown onion, capsicum and garlic. Cook,
stirring, for 2 minutes or until slightly softened. Add
1 red capsicum, diced
beef mince. Cook, breaking up with a wooden spoon,
2 garlic cloves, crushed for 5 minutes or until browned and cooked through.
500g lean beef mince 3. Add beans, corn and taco seasoning. Cook, stirring,
1 x 400g can black beans, for 1 minute or until fragrant. Add sauce and spring
drained, rinsed onion. Cook, stirring, for 2 minutes or until heated
through. Season with salt and pepper.
1 x 300g can corn kernels,
drained, rinsed 4. Meanwhile, cook rice following packet directions.
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INGREDIENTS METHOD
2 tbsp oil 1. Preheat oven to 160°C / 140°C fan-forced. Heat oil in a
large flameproof casserole dish over medium-high heat.
1-1.3kg boneless pork
Add the pork and cook 3-4 minutes each side, until
shoulder roast, halved and
golden brown. Transfer to a plate.
rind removed
2. Reduce heat to medium and add onion and garlic,
1 onion, chopped
cook for 5 minutes or until softened. Stir in spices and
2 cloves garlic, crushed cook for a further minute. Pour in passata and stir to
2 tsp ground cumin combine. Return pork to casserole dish, fat side down
and spoon sauce over top. Cover with lid and transfer
2 tsp ground coriander to the oven for 3-3 ½ hours or until meat is tender and
2 tsp smoked paprika shreds easily. Remove from oven and roughly shred
pork using two forks.
400g tomato passata
3. Increase oven temperature to 200°C / 180°C fan-
12 hard taco shells
forced. Arrange taco shells standing up in a rectangular
1 large ripe avocado, baking dish. Bake 5 minutes or until golden. Fill each
chopped taco shell with pulled pork, avocado, tomatoes and top
½ punnet (100g) cherry with Mexican cheese.
tomatoes, quartered 4. Bake for a further 10 minutes or until cheese has
1½ cups (150g) Perfect melted. Serve immediately, sprinkled with coriander.
Italiano™ Perfect Mexican
cheese TIPS
• Pulled pork can be used as a substitute for chicken
2 tbsp coriander sprigs to
or beef in nachos, burritos and enchiladas.
serve
• Pork can be cooked in the slow cooker on high for
3-4 hours or low for 6-8 hours.
• Substitute pork shoulder with pork neck.
• If you like your pork spicy, try adding sliced jalapeños
with the avocado and tomato.
• If desired, replace spices with a 30g packet of Mexican
Taco Seasoning.
INGREDIENTS METHOD
900g sweet potato, peeled, 1. Combine sweet potato, spice blend and oil in a large
cut into 2cm pieces bowl. Spread sweet potato over the base of a large air
fryer basket. Air fry on 200°C for 8 minutes, shaking
2 tsp Mexican chilli spice
basket halfway until lightly golden.
blend
2. Sprinkle chorizo over the top of sweet potato. Air fry
2 tbsp olive oil
for a further 5 minutes until lightly golden. Tip back into
2 (200g) chorizo sausages, bowl. Add ¾ cup of the tomato salsa and black beans
chopped into 1cm pieces and stir until combined. Divide mixture among tortilla
375g jar Mexican chunky boats. Sprinkle Mexican cheese on top.
tomato salsa 3. Place boats, in two batches, in air fryer basket. Air fry
400g can black beans, on 170°C for 4-5 minutes until cheese has melted and
drained and rinsed tortillas are crisp.
8 Stand ‘n Stuff tortilla 4. Dollop with sour cream, remaining tomato salsa and
boats* corn salsa (see page 12). Top with avocado and serve
with lime wedges.
1 ½ cups (180g) Perfect
Italiano™ Perfect Mexican TIPS
cheese
• Filling can be made a day ahead and refrigerated.
Sour cream, corn salsa (see Fill boats just before air frying.
page 12), sliced avocado & • You can roll this filling in flour tortillas and cook in
lime wedges, to serve a sandwich press for a tasty lunch wrap or spread
between two regular size tortillas and fry in a greased
non-stick frying pan on both sides until golden to make
a quesadilla.
INGREDIENTS METHOD
1 x 375g jar mild tomato 1. Preheat oven to 200°C / 180°C fan-forced. Grease
salsa a 3 Litre (12 cup capacity) rectangular ovenproof
dish. Spread ⅓ cup of the tomato salsa over base of
2 tbsp olive oil
prepared dish.
500g chicken mince
2. Heat oil in a large non-stick fry pan over medium - high
1 x 30g sachet taco heat. Add chicken mince and cook, stirring to break up
spice mix lumps for 5 minutes or until browned. Add taco spice
1 x 250g packet microwave mix and stir to combine. Add rice, beans, spring onion
brown rice, cooked and 2 tablespoons of remaining salsa. Stir to combine.
1 x 400g can black beans, 3. For each enchilada, place a tortilla on a flat work
rinsed, drained surface. Top with 2 heaped tablespoons of chicken
mixture and a tablespoon of Mexican cheese. Roll up to
2 spring onions, finely sliced enclose filling and form a log. Place, seam-side down in
1⅔ cups (150g) Perfect prepared dish. Repeat to make 10 enchiladas in total.
Italiano™ Perfect Mexican 4. Whisk remaining salsa and diced tomato in a jug. Pour
cheese tomato mixture over top of enchiladas and sprinkle with
1 x 400g packet (10) regular remaining cheese. Bake for 25 minutes or until golden
flour tortillas brown. Remove from oven. Stand for 5 minutes.
1 x 400g can diced tomatoes 5. Serve chicken and rice enchiladas topped with
avocado, tomatoes and coriander leaves.
1 avocado, diced
5 red cherry tomatoes,
quartered
5 yellow grape tomatoes,
quartered
Coriander leaves, to serve
tortillas tomato
coriander
Perfect Italiano
perfect Mexican
cheese
Peppers
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INGREDIENTS METHOD
1 ½ cups (225g) macaroni 1. Preheat oven to 220°C / 200°C fan-forced.
1 tbsp vegetable oil 2. Cook macaroni in a large saucepan of boiling water until
tender. Drain and set aside.
1 (130g) mild chorizo, sliced
3. Heat a large, deep 12 cup (3Ltr) capacity heatproof/
60g butter
ovenproof skillet or pan over medium heat. Add oil,
¼ cup plain flour then chorizo and cook, stirring for 3 minutes until lightly
2 tsp chipotle seasoning golden. Remove and set aside.
¾ tsp onion powder 4. To make cheese sauce; melt butter in the same hot pan.
Add combined flour, chipotle seasoning, onion and garlic
¾ tsp garlic powder powder. Cook, stirring for 1 minute. Remove pan from
2 ½ cups milk the heat.
2 tsp Chipotle hot sauce 5. Gradually add milk, whisking constantly until all
(optional) combined and smooth. Return to the heat and cook,
whisking occasionally for 6 minutes until thick.
2 ¼ cups (270g) Perfect
Remove from the heat. Add chipotle hot sauce and
Italiano™ Perfect Mexican
1 cup of Mexican cheese and stir until combined.
cheese
Season with salt and pepper.
250g cherry tomatoes,
6. Stir in chorizo and macaroni. Top with tomatoes and pile
halved
some of the corn chips on top. Sprinkle with remaining
175g bag original corn chips cheese. Bake for 15 minutes or until cheese is golden.
Pico de Gallo (see page 12) 7. Sprinkle with Pico de Gallo (see page 12) and coriander.
and chopped coriander, to Serve with remaining corn chips.
serve
TIPS
• Add 2 cups shredded barbecue chicken to white sauce
and macaroni mixture for a more substantial meal.
• This quantity of chipotle seasoning and hot sauce is
for a mild version, add an extra teaspoon of chipotle
seasoning and hot sauce for more chilli bite.
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INGREDIENTS METHOD
2 tbsp olive oil 1. Preheat the oven to 200°C / 180°C fan-forced.
500g chicken thigh fillets, 2. Heat oil in a large ovenproof saucepan pan over
thickly sliced medium-high heat. Cook chicken, stirring for 5 minutes
or until browned.
4 garlic cloves, crushed
3. Add garlic and red onion and cook, stirring, for 5
1 red onion, finely chopped
minutes or until softened. Add rice. Stir to coat. Add
2 cups long-grain white rice chilli powder, enchilada sauce, stock and capsicum.
2 tsp Mexican chilli powder Stir to combine. Bring to the boil. Cover. Transfer to
375g jar mild enchilada oven. Bake for 20 minutes.
sauce 4. Remove from oven. Uncover. Stir half the Mexican
4 cups (1Ltr) salt-reduced cheese into rice mixture. Level top. Scatter with
chicken stock remaining cheese. Bake, uncovered, for 15 minutes or
until rice is tender and cheese is golden and melted.
310g jar roast capsicum
strips, drained 5. Scatter with coriander and spring onion. Serve
with, chilli, jalapenos, lime wedges and sour cream,
1⅔ cups (150g) Perfect
if desired.
Italiano™ Perfect Mexican
cheese TIPS
⅓ cup fresh coriander, • Perfect Italiano™ Perfect Melt cheese works well in this
chopped recipe too.
2 spring onions, thinly sliced
1 fresh long green chilli,
thinly sliced, to serve
1 tbsp chopped pickled
jalapeños slices, to serve
Lime wedges, to serve
Sour cream, to serve
Garden salad, to serve
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INGREDIENTS METHOD
1 x 375g jar mild tomato 1. Preheat oven to 200°C / 180°C fan-forced. Grease a
salsa 30cm x 20cm (10 cup capacity) rectangular ovenproof
dish. Spread half of the salsa over base of prepared dish.
1 tbsp olive oil
2. Heat half of the oil in a large non-stick fry pan over
1 brown onion, finely
medium heat. Add onion and cook, stirring for 3 minutes
chopped
or until soft. Add mince and cook, stirring to break
750g beef mince up lumps, for 5 minutes or until browned. Add taco
35g sachet taco seasoning seasoning and cook, stirring for 30 seconds or until
fragrant. Add canned tomatoes and bring to the boil then
1 x 400g can diced reduce heat and simmer for 5 minutes. Stir in rice and
tomatoes remove from heat.
1 x 250g packet microwave 3. Heat remaining oil in a second non-stick fry pan over
white rice, cooked medium heat. Add capsicum and cook, stirring for 3
1 red capsicum, chopped minutes or until tender. Stir in corn, beans and spring
onion. Remove from heat.
1 x 420g can corn kernels,
rinsed 4. Place 3 tortillas over base of prepared dish to cover.
Top with half of the mince mixture, then a third of the
1 x 400g can black beans,
corn mixture and a third of the Mexican cheese. Top with
rinsed
another 3 tortillas, then remaining mince mixture, half
2 spring onions, sliced of the remaining corn mixture and half of the remaining
9 regular flour tortillas cheese. Top with remaining tortillas.
3 cups (250g) Perfect 5. Spread tortillas with remaining tomato salsa. Top with
Italiano™ Perfect Mexican remaining corn mixture. Then sprinkle with remaining
cheese cheese. Bake for 35 minutes or until golden brown.
Stand for 5 minutes before cutting.
Garden salad, to serve
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