To mark the historic annual celebrations of Cinco de Mayo, the award-wining el Jimador Blanco tequila has partnered with popular Mexican food influencer and Supper Club chef, Karla Zazueta (@mexicanfoodmemories), to create the ‘Palomas Y Platos’ Recipe Collection. 

Prawn Ceviche Tostadas

Prawn Ceviche Tostadas

Cinco de Mayo (fifth of May) is a national holiday in Mexico where people gather to celebrate the failed French invasion. Many Mexican families come together to host parties to celebrate their country and culture – enjoying great food and great tequila cocktails.  

Expertly crafted, the Karla Zazueta x el Jimador ‘Palomas Y Platos’ Recipe Collection consists of five mouth-watering small plates (platos) which have been uniquely created to pair perfectly with the signature grapefruit flavour notes of the No.1 cocktail in Mexico, the Paloma, to create the ultimate Cinco de Mayo sharing spread. 

Each recipe encapsulates Karla’s signature, authentic cooking style, whilst offering a selection of options to cater for those who are vegan, meat eaters or who just fancy trying a classic Mexican dish with a tempting twist, whilst celebrating this decorated Mexican holiday. 

el Jimador tequila is born in sun-kissed Jalisco, Mexico, in Casa Herradura, the last surviving hacienda in the world. It’s made from 100% blue weber agave: hand-harvested by los jimadores (the skilled agave farmers) after 7-9 years of maturity. This delivers a smooth and herbaceous flavour ideal for sipping or to enjoy in long and refreshing cocktails, like the Paloma.

Designed with sharing in mind, these recipes are the perfect accompaniment for friends and families to feast on, whilst hosting their own Cinco de Mayo fiestas.

The Karla Zazueta x el Jimador ‘Palomas Y Platos’ Recipe Collection:

Ancho Chilli & Tequila Chicken Tacos

Serves 4, Prep 10 min, Cook 20 min

Ingredients

  • 6 Chicken thighs fillets
  • 60 ml tequila Jimador Blanco
  • 45 ml ancho chilli paste
  • 60 ml vegetable oil
  • 5 ml salt

Pico de Gallo

  • 3 medium tomatoes finely diced
  • 1 small onion finely diced
  • ½ tsp salt
  • ½ lime

To serve

  • 10 small corn tortillas warm
  • pico de Gallo
  • 1 cup sour cream

Instructions

  • Preheat the oven to 180 C, 350 F or Gas mark 4. 

  • In a bowl mix the el Jimador Blanco, ancho chilli paste, salt, and vegetable oil.

  • Place the chicken thighs in a freezer bag and add the tequila-ancho marinade and rub together. 

  • Heat a grilling pan and grill the chicken thighs for 5 minutes, then place in the oven for 15 minutes and cook for 15 minutes.

  • To make the Pico de Gallo, finely dice the tomatoes, onion, and chop the coriander. Mix them all in a bowl, squeeze the juice of half a lime and season with salt.

  • The chicken should be cooked all the way through. Slice them into small chunks. 

  • Warm a corn tortilla, spread some sour cream on the corn tortilla and add the chicken and top it with some Pico de Gallo. 

The ultimate sharing snack, these chicken tacos infused with tequila are a great recipe to share when gathering with family and friends. The deep and earthy flavour of the ancho chilli is balanced by the citrusy notes of the el Jimador Blanco Paloma. 

If you’re looking to celebrate Cinco de Mayo in a plant-based fashion, use cauliflower florets in place of the chicken and a vegan mayo in place of the sour cream. 

Chipotle Chestnut Mushroom Tostada

Makes 10 tostadas, Prep 10 min, Cook 20 min

Ingredients

  • 500 g chestnut mushrooms sliced
  • 3 tbsp chipotle paste
  • 1 small white onion finely shredded
  • ½ tsp salt
  • ¼ cup double cream optional
  • ¼ cup fresh coriander chopped
  • 3 tbsp vegetable oil

To serve

  • 10 corn tortillas
  • 2 perfectly ripen avocados mashed
  • coriander leaves
  • sesame seeds optional

Instructions

To make the mushrooms

  •  Heat the oil to medium heat in a large frying pan. 

  • Add the sliced onion and fry for 3 minutes. 

  •  Add the chestnut mushrooms and salt. Fry until the mushrooms reduce size and cooked, making sure to stir them from time to time, so they cook evenly. 

  • Add the chipotle paste and mix well, so all the mushrooms are evenly coated

  • To finish the dish, add a splash of double cream (avoid if making them vegan) and the chopped coriander. Cook for 2 more minutes.

  • Remove from the heat and serve 

To make the Tostadas

  • Preheat the oven to 180C, 350F, Gas mark 4.

  • Place the corn tortillas on a baking tray and pour the vegetable oil onto the tortillas 

  •  Bake for 15 minutes or until the tortillas have harden and are golden brown.

To serve

  • Get a tostada, spread some mashed avocado and add some chipotle chestnut mushrooms on top, add some coriander leaves and sesame seeds.

Karla’s father was a big fan of mushrooms and created this recipe himself – so it’s a family favourite. The hot, smoky chipotle chillies complement the earthy flavour of the mushrooms. This dish does have an added kick, if you’re looking to make it vegan-friendly and remove the cream, so the sharp yet sweet grapefruit juice in the el Jimador Blanco Paloma will help ease the spiciness of the chipotle. 

Baja Fish Tacos

Makes 10 tacos, Prep 20 minutes, Cook 15 minutes

Ingredients

For the batter

  • 150 g fresh cod fillet no skin, no bones, cut in long thin strips
  • 1 cup self-raising flour
  • 5 tbsp all-purpose flour for coating
  • 1 tsp salt
  • ½ tsp dried oregano
  • 1 tbsp american mustard
  • ⅛ tsp ground black pepper
  • 1 cup lager
  • 2 cups vegetable oil

Mayonnaise

  • 3 tbsp sour cream
  • 3 tbsp  mayonnaise
  • 1 tsp milk
  • pinch of salt
  • pinch of ground black pepper

Pickled Red Onion

  • 1 small red onion thinly sliced
  • ⅛ tsp dried oregano
  • ½ tsp table salt
  • 2 limes

Pico de Gallo

  • 3 small tomatoes finely diced
  • ½ small onion finely diced
  • 4 tbsp fresh coriander finely chopped
  • ½ tsp salt
  • ½ juice of a lime

To make the tacos

  • spicy salsa of your choice
  • 10 corn tortillas warm
  • 2 cups iceberg lettuce finely shredded
  • limes wedges

Instructions

  • To make the Pico de Gallo, chop the tomatoes, onion, coriander, mix them together in a bowl and add salt and a little splash of fresh lime juice. Leave aside.

  • To make the pickled red onion, slice and add 1 tbsp of salt mix and leave aside for 10 min. Rinse the onion with fresh water to get rid of the excess of salt and then add the lime juice, pinch of oregano and leave aside.

  • To make the mayonnaise, mix the sour cream, mayonnaise, salt and pepper and add a splash of milk to loosen it up. It needs to be a bit runny, but not too much. Leave aside.

  • Shred the iceberg lettuce and set aside.

  • Prepare the batter for the fish by placing the flour in a large bowl, with the salt, dried oregano, American mustard, ground pepper and add the beer bit by bit, mixing with a balloon whisk. The batter needs to be a between thick and runny, Thick to stick to the fish. Set aside.

  • Cut the fish into thin, long strips and pat-dry with a kitchen paper towel.

  • On a serving plate, put 1/2 cup of all-purpose flour, 1/2 tsp salt and a pinch of ground black pepper. Coat the fish pieces with the all-purpose flour mix and remove the excess. 

  •  Place the pieces of fish in the batter, making sure all the pieces are covered with it. Set aside.

  • Heat the oil in a deep saucepan or in a fryer. Once the oil is very hot, place some of the fish strips with batter and fry them for 2 min on each side or until golden brown. The pieces of fish must be crunchy. Drain any excess of oil by placing them on a paper kitchen towel.

  •  Heat the tortillas and cover them with a tea towel to keep them warm.

  • To serve, spread some of the mayo, then a piece of fried fish, then add the toppings and squeeze some extra lime over it.

This is another Zazueta family favourite – and a recipe that is close to Karla’s heart. When cooking Baja Fish tacos, her childhood memories of being in the kitchen with her father come flooding back as soon as the fish begins to fry. 

The crispy, salty fried fish cuts through the sharp, sour flavour of the thirst-quenching el Jimador Blanco Paloma which is especially refreshing on a warm summer’s evening. 

If fish isn’t for you – you can replace with cauliflower florets. To make this dish fully plant-based, replace the sour cream with a vegan mayonnaise. 

Prawn Ceviche Tostadas

Makes 8 tostadas, Prep 15 min, Cook 20 min

Ingredients

  • 360 g prawns raw, peeled, cleaned & deveined
  • 2 medium tomatoes finely chopped
  • 1 small onion finely chopped
  • 1 jalapeño chilli finely chopped
  • 5 juicy limes
  • 1 tsp salt
  • 2 tbsp  mayonnaise

To make the tostadas

  • 2 hass avocados perfectly ripened
  • 8 corn tortillas

Instructions

  • Clean the prawns and chop them in small pieces, place them in a large bowl.–       Grab a corn tostada, spread some mashed avocado and top it with the delicious prawn ceviche. Top with a spicy salsa of your choice.

  • Squeeze the juice of the 5 limes and add it to the prawn. 

  • Cover them and leave them in the fridge for 15 minutes, taking them out every 5 minutes to mix them. The lime will cook the prawns.

  • In the meantime, chop the tomato, onion, jalapeño chilli and coriander. 

  • To make the tostadas, preheat the oven to 180C, 350F, Gas mark 4. Place the corn tortillas on a baking tray and pour the vegetable oil onto the tortillas.

  • Bake for 15 minutes or until the tortillas have harden and are golden brown.

  • When the prawns are completely pink, they are cooked. Add the vegetables, salt and mayonnaise and mix very well.

  • Grab a corn tostada, spread some mashed avocado and top it with the delicious prawn ceviche. Top with a spicy salsa of your choice.

Ceviche is definitely a crowd-pleasing recipe – it’s simple to prepare but a great way to impress any party guests. These morish tostadas are a delicious way to mark Cinco de Mayo with family and friends – and are just as fresh, tasty, and delicious a Paloma. The delicious citrusy flavour of the prawn ceviche perfectly complements the grapefruit aromas in the el Jimador Blanco Paloma.

To make this suitable for vegetarians, replace the prawns with cooked beluga lentils and for vegans, swap the sour cream for a plant-based mayo.  

Guacamole

Serves 4, Prep 10 min

Ingredients

  • 4 perfectly ripe hass avocados mashed
  • 1 small white onion finely chopped
  • 1 fresh jalapeño chilli finely chopped
  • 1 cup fresh coriander finely chopped
  • 1 lime
  • 2 tbsp olive oil

Instructions

  • Chop the white onion and place in a bowl, squeeze the juice of one lime and set aside. This would take away the raw flavour of the onion.

  • Open the avocados and scoop the flesh of all the avocados into a large bowl.

  • Mash with a potato masher, leaving some texture to them.

  • Add the onion with the lime juice, the coriander, the chopped fresh jalapeño, salt and the juice of the other lime.

  • Pour the olive oil and mix well.

  •  Serve with some tortilla chips on the side.

Just like a Paloma, guacamole is a Mexican staple – and no Cinco de Mayo party is complete without it. There are lots of recipes to choose from, but Karla’s has her mother’s secret ingredient – onions pickled in lime juice. By adding these onions to the avocados, the sharp, raw flavour of the onions has been softened by the pickling in lime. 

Served alongside tortilla chips, this is a classic, authentic Mexican snack to be enjoyed alongside the No.1 cocktail in Mexico – the Paloma. 

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