Menu: 

🍚 Arroz Rojo (Mexican Red Rice – Baked Method)

🥣 Frijoles Negros (Mexican Black Beans – Traditional Method)

🌶️ Chicken Enchiladas with Pasilla-Guajillo Sauce

🍩 Churros with Cinnamon Sugar

🍚 Arroz Rojo (Mexican Red Rice – Baked Method)

This large-format arroz rojo is a gently spiced, aromatic rice dish baked in a hotel/gastro tray. The rice absorbs a rich tomato-onion broth, while whole jalapeños and cilantro infuse the grains with subtle heat and herbaceous depth—then are removed before serving for a clean, delicate finish.

Serves: 12–15
Preparation time: 20 minutes
Execution time: 40–50 minutes baking + 10 minutes resting

INGREDIENTS

• 1 kg long-grain rice (preferably parboiled or well-rinsed raw rice)

• 1 x 400g can whole peeled tomatoes (or crushed)

• 1.5 L chicken stock (hot)

• 2 tsp salt (or to taste)

• 2 whole jalapeños

• 1 large bunch cilantro (intact, including stems)

• 3 cloves garlic 

• 2 tbsp neutral oil (e.g. vegetable or canola)

METHOD

1. Prepare the Tomato Base:
   In a blender, combine the chicken stock and canned tomatoes (with juice). Blend until smooth. You should have approximately 2.5 L of puree. Season with salt. 

2. Assemble the Tray:

   • Place the uncooked rice into a deep hotel/gastro tray.

   • Nestle in the whole jalapeños, garlic and the bunch of cilantro (you can tie the stems with kitchen twine for easy removal).

   • Pour the hot tomato-stock mixture evenly over the rice. Stir gently to ensure even distribution, avoiding damage to the herbs and chilies.

3. Cover and Bake:

   • Lay a sheet of baking paper directly over the surface of the rice to help trap steam.

   • Tightly cover the tray with two layers of aluminum foil.

   • Bake in a preheated oven at 180°C (fan) or 200°C (conventional) for 40–50 minutes, or until rice is tender and liquid absorbed.

4. Rest and Finish:
   Remove from the oven and let the tray rest, still covered, for 10–15 minutes. Then discard the jalapeños, garlic and cilantro stems. Fluff the rice gently with a fork before serving. Garnish with chopped coriander leaves. 

🔍 Watch Points

• Even liquid distribution: Stir gently after pouring the broth to avoid dry spots but keep the jalapeños and cilantro whole and undisturbed.

• Sealing the tray: Ensure an airtight cover to steam the rice properly—escaping steam can cause uneven or undercooked rice.

• Resting period: Essential for the rice to finish cooking and firm up without becoming sticky.

🥣 Frijoles Negros (Mexican Black Beans – Traditional Method)

These silky, savory black beans are made through a three-step process: soaking with baking soda for tender skins, slow simmering with aromatics, and finishing in a rich tomato sofrito. Crumbled queso fresco adds a creamy-salty contrast. Ideal as a side dish or as a filling for tacos, tostadas, or burritos.

Serves: 8–10
Preparation time: 12 hours soaking + 20 minutes prep
Execution time: 90–120 minutes simmering + 20 minutes finishing
Estimated final yield: approx. 2.2–2.5 kg cooked beans and broth

INGREDIENTS

For the Beans:

• 600g dried black beans

• 1 tsp baking soda

• 1/2 medium onion, halved (no need to peel)

• 4 cloves garlic, peeled 

• 2 bay leaves

• Water, as needed

• 1 tsp salt (added at the end of cooking)

For the Sofrito:

• 45 ml neutral oil (e.g. vegetable or canola)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 large tomato, finely chopped or grated

• 1 jalapeño or serrano, finely chopped (adjust to taste)

• ½ tsp ground cumin

• Salt to taste

To Finish:

• 100g queso fresco, crumbled (for garnish)

METHOD

1. Soak the Beans

• Rinse the black beans well. Place in a large bowl and cover with plenty of cold water.

• Stir in the baking soda and soak overnight (8–12 hours).

• Drain and rinse thoroughly before cooking.

2. Cook the Beans

• Transfer the soaked beans to a large pot and cover with fresh water (approx. 3–3.5 L).

• Add the halved onion, halved garlic head, and bay leaves.

• Bring to a boil, then reduce heat and simmer gently, skimming off any foam.

• Cook for 90–120 minutes, or until beans are tender.

• Add salt during the final 10–15 minutes.

• Discard the onion, garlic, and bay leaves. Reserve the beans and their broth.

3. Prepare the Sofrito & Finish

• In a large sauté pan or pot, heat oil over medium heat.

• Add the chopped onion and sauté 6–8 minutes until soft and lightly golden.

• Stir in garlic, chili, and cumin. Cook for 1–2 minutes.

• Add the chopped tomato and cook until thickened and jammy, 5–7 minutes.

• Stir in the cooked beans and 2–3 ladles of their cooking liquid.

• Simmer for 10–15 minutes, lightly mashing some of the beans for creaminess.

• Adjust salt to taste and consistency with more broth if needed.

4. Garnish and Serve

• Transfer beans to a serving vessel.

• Crumble queso fresco over the top before serving.

🔍 Watch Points

• Rinse after soaking: Baking soda helps tenderize but must be fully rinsed off.

• Salt timing: Add late to avoid tough beans.

• Sofrito development: Properly reduced tomato base is key to bold flavor.

• Queso fresco: Add only at the end to preserve its texture and contrast.

🌶️ Chicken Enchiladas with Pasilla-Guajillo Sauce

These enchiladas are packed with juicy shredded chicken and smothered in a deep, smoky red chile sauce made from toasted pasilla and guajillo chilies, tomatoes, and aromatics. Corn tortillas are softened in olive oil before rolling, then garnished generously with radish, queso fresco, onion, cilantro, crema, and lime. A perfect dish for feeding a crowd with bold, authentic Mexican flavor.

Serves: 16
Preparation time: 40 minutes
Execution time: 60–70 minutes
Yield: approx. 32 enchiladas (2 per person)

INGREDIENTS

For the Chicken Filling:

• 1.2 kg boneless, skinless chicken thighs

• 1.2 kg boneless, skinless chicken breasts

• 1L water 

• 1 tbsp salt

• 2 bay leaves

• ½ onion

For the Sauce:

• 5 dried guajillo chiles, stemmed and deseeded

• 3 dried pasilla chiles, stemmed and deseeded

• 6 medium ripe tomatoes

• 2 chipotle chiles 

• 1 large onion, peeled and quartered

• 8 garlic cloves, peeled

• 1½ tsp Mexican oregano

• 1 tsp ground cumin

• 1 L chicken stock (preferably from poaching the chicken)

• Salt to taste

• 3 tbsp olive oil (for cooking the sauce)

For the Enchiladas:

• 32 corn tortillas

• Olive oil, for soft-frying (approx. 200ml)

To Garnish:

• 200g queso fresco, crumbled

• 2 bunches radishes, thinly sliced

• 1 large bunch coriander (cilantro), chopped

• 2 limes, cut into wedges

• 1 small white onion, finely chopped

• 200ml sour cream or Mexican crema

METHOD

1. Poach and Shred the Chicken

• In a large pot, cover the chicken breasts and thighs with cold water.

• Add onion, bay leaves, and salt. Bring to a simmer and poach gently until just cooked (15–20 minutes).

• Remove chicken and let cool slightly. Reserve 1L of the poaching liquid for the sauce.

• Shred chicken finely and set aside, keeping it warm.

2. Prepare the Sauce

• In a dry skillet or wide pan over medium heat, toast the dried chilies for 30–60 seconds per side until pliable and fragrant (do not burn). Set aside.

• In the same pan, char the tomatoes, onion, and garlic until blackened in spots and softened (10–12 minutes total).

• Combine the chilies, tomatoes, onion, and garlic in a deep container. Add oregano, cumin, and the reserved chicken stock.

• Blend with a stick blender until smooth.

• In a large saucepan, heat 3 tbsp olive oil over medium heat. Pour in the blended sauce and simmer 10–15 minutes until slightly thickened. Season with salt to taste.

3. Prepare the Tortillas and Assemble

• In a skillet, heat olive oil over medium heat. One at a time, fry the tortillas for 10–15 seconds per side, just until soft and pliable—not crisp. Drain briefly on paper towel.

• Preheat oven to 180°C (fan) or 200°C (conventional).

• Working one at a time, dip each tortilla briefly in the warm sauce, fill with a spoonful of shredded chicken, roll tightly, and place seam-side down in large baking trays or roasting pans.

• Once all enchiladas are rolled, ladle more sauce over the top. Cover loosely with foil and bake for 10–15 minutes to heat through.

4. Garnish and Serve

• Top enchiladas with crumbled queso fresco, sliced radish, chopped coriander, chopped onion, and generous drizzles of crema or sour cream.

• Serve with lime wedges on the side.

🔍 Watch Points

• Don't overcook the chilies: They toast quickly and will turn bitter if scorched.

• Sauté the sauce: Cooking the blended sauce in oil deepens the flavor and tames acidity.

• Soften, don’t crisp tortillas: Brief pan-frying ensures they’re pliable without becoming chewy or greasy.

• Layer garnishes generously: The contrast of crunchy radish, salty cheese, creamy crema, and fresh herbs makes this dish shine.

🍩 Churros with Cinnamon Sugar

Churros are crispy, golden Spanish-style doughnuts made from a simple choux-like dough and fried until crisp. Rolled in fragrant cinnamon sugar while still hot, they’re crunchy on the outside, tender inside, and perfect for dipping or serving with thick hot chocolate or dulce de leche.

Serves: 12
Preparation time: 20 minutes
Execution time: 30–40 minutes
Yield: Approx. 36–40 churros (7–8cm long)

INGREDIENTS

For the Choux Dough:

• 500g water

• 100g unsalted butter

• 6g fine salt

• 20g caster sugar

• 300g plain (all-purpose) flour

• 4 large eggs (approx. 200g total, weighed without shell)

For Frying:

• 1.5–2 L neutral oil (e.g. canola, vegetable, or sunflower), for deep-frying

For Cinnamon Sugar:

• 200g raw sugar

• 8g ground cinnamon

METHOD

1. Make the Dough

• In a large saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.

• Once butter has melted, remove from heat and dump in all the flour at once.

• Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides.

• Return to low heat and cook while stirring for 1–2 minutes to dry the dough slightly.

• Transfer to a large bowl and let cool for 5 minutes.

• Add the eggs one at a time, mixing thoroughly between additions (use a hand mixer or paddle attachment if available). Dough should be smooth, shiny, and pipeable but not runny.

2. Fry the Churros

• Heat oil in a deep pan or fryer to 180°C.

• Transfer dough to a piping bag fitted with a large star tip (e.g. 1.5–2 cm).

• Pipe 7–8 cm strips of dough directly into the hot oil, snipping ends with scissors. Fry in batches, 3–4 minutes each, turning occasionally, until golden brown.

• Remove with a slotted spoon and drain briefly on paper towel.

3. Toss in Cinnamon Sugar & Serve

• While still warm, toss churros in a mixture of the cinnamon and sugar until well coated.

• Serve immediately on a platter or with chocolate sauce or dulce de leche for dipping.

🔍 Watch Points

• Proper dough texture: Dough should be stiff enough to hold its shape but soft enough to pipe—adjust with a little more egg or flour as needed.

• Oil temperature: Maintain steady 180°C—too low will make churros greasy, too hot and they’ll brown before cooking through.

• Toss while warm: Cinnamon sugar adheres best when churros are hot from the fryer.