Cajeta Quemada Amorcito Corazon 483g
Mexican Goat's milk caramel 483g
TASTE:
Caramel
USES:
In desserts or on toast, topping for ice cream
RECIPES:
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Obleas- Caramel filled waffers 5 pieces
Sandwich of wheat waffers filled with caramel, ready to eat dessert
Valentina Hot Sauce 370ml YELLOW LABEL
What can be said about this clasic Mexican Sauce? The name speaks for itself and its flavour is well known.
Dedos Indy 20g- Spicy and sour candy
dedos indy 8g
This yummy candy is spicy and sour at the same time.
Rockaleta 24g
Rockaleta is an intense journey full of flavour. Travel throuh different layers from the spicy layer through the green layer (lime sour layer), yellowmlayer (sour pinneaple layer), orange layer, and finally the gum layer.
Black Mole MAYORDOMO 450g
Black Mole paste, Mayordomo brand. Enough to say, the brand name is a household symbol of great quality.
This Mayordomo Mole, has the right amount of spices, seeds, heat and chocolate but it also has chicken stock.
To make the traditional Chicken Mole, just add some paste to a heat pan, slowly add chicken stock till the paste is thin but still a bit firm.
Spread it on top of cooked chicken (boiled), add Mexican rice and voila! Your mole is ready.Use it as a filling for tamales or for brunch to top your fried eggs, or if you want to be more adventurous, use it as a pizza base.
This sauce is popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas.The popularity of the sauce, especially at major celebrations, is such that 99% of all Mexicans have tried at least one version of it.
Mole poblano is the best known of all mole varieties and has been ranked as number one of "typical" Mexican dishes. It has also been called the "national dish" of Mexico. The state of Puebla is identified with mole poblano.
Mole poblano contains about 20 ingredients, including chili peppers and chocolate, which works to counteract the heat of the chili peppers,but it is not a chocolate sauce per se, as it is just one of the many ingredients and does not dominate. It helps give the sauce its dark color, but this is also done by the mulato peppers, as well.[4] This sauce is most often served over turkey at weddings, birthdays and baptisms, or at Christmas with rosemary over shrimp cakes.
Moles are pureed sauces that originated with the Aztecs, according to Zarela Martinez, author of "The Food and Life of Oaxaca." They are based on dried chilies, toasted and ground with nuts or seeds that provide the thickening. They contain a variety of dried or fresh herbs and spices, as well as roasted tomatoes, tomatillos, onion, garlic, chocolate and fresh chilies. All the ingredients are prepared in an elaborate procedure to make a rich, thick, complex condiment used as a filling for tortillas or a sauce for prepared meat. Many Mexican home cooks use the ready made Dona Maria mole to speed up the process of making chicken mole.
Sidral Mundet 350ml Glass apple soda
TASTE:
Apple
USES:
Ready to drink with your spicy tacos
A tiny bit of spicy, but mostly sweet." Sidral Mundet is a very popular soft drink in Mexico. It's more like apple juice than a fresh, sweet cider, but definitely apple.
Taste: "Sour, spice at first. Then kind of a sweet bubbly." the initial taste is quite tart, but it fades quickly into a sweet.
Tortilla Press 19cm diameter GREY
To make tortillas:
- Prepare your masa as per package instructions (buy here).
- Break off pieces of masa from the main dough masa ball and roll them into 1 1/2-inch balls.
- Place a piece of heavy plastic wrap on the tortilla press, put a masa-ball onto the center of the tortilla press and cover it with another piece of heavy plastic wrap.
- Bring down the top of the tortilla press and push the handle down.
- Open the press and carefully remove the plastic wrap from the top of the tortilla masa.
- Slide your hand under the tortilla and flip it over onto your other hand. This makes it easier to remove the plastic wrap.
- Repeat the process until you have made tortillas from all of the masa.
Use a comal to cook your tortillas (click here)
CHips Fuego 170g combine the taste of fire and a bite of lava to send your tongue fire-walking. Containing an intense flavor combination of hot chili pepper and lime, Takis Fuego rolled tortilla chips are rated "Extreme" for extreme heat and extreme taste.
La Costena sliced Jalapeño 194g rajas
TASTE:
The crisp, juicy flesh offers a powerful bite, despite its relatively low heat scale rating. When green, jalapeños offer a distinctive vegetable flavor; when ripe and red, their flavor is slightly sweeter. Scoville units: 5 (2500-5000).
USES:
Jalapeno chile peppers can be served fresh, cooked or pickled.
Add diced fresh jalapeno to cornbread, couscous, chili, sauteed corn and beans, even sweet desserts such as an apple dutch baby.
Pickle peppers with garlic, salt, spices and vinegar.
Halve peppers, stuff with cheese and bake.
Combine diced jalapeno with green tomatoes, garlic, sugar, spices and cook down into jam.
Use them for nachos, tortas, sandwiches, burgers, hot dogs or to accompany meats for an extra kick in flavour. Don't forget to have some water near you!!
Dice peppers and add to chopped fresh tomatoes and cilantro for salsa.
Jalapeno may be added to a variety of dishes for a mild heat.
What's better than 1kg of tortillas? A carton (that's 10kg!) of La Tortilleria 14.5cm soft corn tortillas. Perfect if you're catering for a fiesta or just love to buy in bulk! Made with only 2 ingredients, La Tortilleria nixtamal corn tortillas are locally made and freshly baked daily in Melbourne.
Approx. 470 Tortillas.