Breddos Tacos

Publishing director Sarah Lavelle
Creative director Helen Lewis

Junior commissioning editor Romilly Morgan
Art direction & design Alexander Green
Design assistant Emily Lapworth
Food & reportage photographer Kris Kirkham
Documentary photographer Ronni Campana (gloss insert section)
Production Tom Moore, Vincent Smith
First published in 2016 by

Quadrille Publishing
Pentagon House
52–54 Southwark Street
London SE1 1UN
www.quadrille.co.uk
www.quadrille.com
Quadrille is an imprint of Hardie Grant

www.hardiegrant.com.au
Text © Nud Dudhia & Chris Whitney 2016
All photography © Kris Kirkham 2016 with the following exceptions: Images 1, Images 2, Images 3
& Images 4 and Taco Trail insert section © Nud Dudhia 2016; Images 5 and gloss insert section ©
Ronni Campana 2016
The rights of Nud Dudhia & Chris Whitney have been asserted. All rights reserved. No part of this
book shall be reproduced, stored in a retrieval system, or transmitted by any means – electronic,
mechanical, photocopying, recording, or otherwise – without written permission from the publisher.
Cataloguing in Publication Data: a catalogue record for this book is available from the British
Library.
eISBN: 978 1 84949 923 1

CONTENTS
TITLE PAGE
COPYRIGHT PAGE
INTRODUCTION
THE LARDER
BEEF
POULTRY & GAME
PORK & LAMB
FISH
VEGETABLES & SIDES
DRINKS
SALSAS & CONDIMENTS
INDEX
ACKNOWLEDGEMENTS
INTRODUCTION:
2 BREDDOS, 1 SHACK, 1 DREAM
After many years of living in London together, being disillusioned with our professions and having
food ideas that never came to fruition, we got talking about tacos, or rather the lack of good ones in
our area. Ideas were discussed, but this time, for whatever reason, it seemed to be more than idle
chat. The decision was made in the pub after six pints (as all the best ones are), we were going to
start a taco stall. First things first, we needed a name…
‘Breddos’ is a bastardized, slang word that originates from the term ‘brethren’. It’s an expression we
coined whilst we were at university to refer to our friends. Fifteen years later, when we decided to
build a makeshift taco shack in an abandoned car park in Hackney, East London, we couldn’t think of
a better name, and so breddos Tacos was born. We started with no real understanding of what we
were getting ourselves into nor what we wanted to achieve. Little did we know what lay in store over
the next couple of years…
The ritual before we started breddos Tacos was to leave our respective jobs as early as humanly
possible on Friday evening (much like the rest of the right-thinking world…) and we would settle into
some pints at The Cat & Mutton on Broadway Market in Hackney. We’d sit there until closing, setting
the world to rights with our friends. Broadway Market is famous for its Saturday market but it’s also
home to several others. Netil market was based in a derelict car park with a couple of food traders
and assorted stalls of oddments. After a short email application we were granted permission to build
a shack, and before we knew it, we had a 2 x 3 metres (6½ x 10 feet) taco shack. This is when things
began to take shape. Recipe tests were carried out, funny moments ensued, arguments were had; a
particularly memorable one was when we realized a week before opening that neither of us had the
faintest idea of how to roll a burrito.
When the first day of trading snuck up on us, we had written list upon list to ensure that nothing was
overlooked, every eventuality planned for, and that nothing could faze us. We opened the hatch, ready
for business. Our first customer arrived, it was really happening! Until we realized that we’d
overlooked a tiny detail. We’d forgotten to buy tortillas…
We soon developed a Friday night schedule for our slow-cooked short-rib tacos. Whoever arrived
home from work first would go to the Ginger Pig Butcher in Victoria Park and buy the ribs, then on to
the shack, in order to marinate them. This done, we would head to the pub. At about 10 p.m., the time
came to prepare the ribs and start cooking them, so that they’d be perfectly ready for midday on
Saturday. Access to our little shack at this time of night was slightly precarious. The gates were
always locked and so we’d have to jump over a 2-metre (6½ foot) wall. Now, due to the fact we had
been sitting in the pub most of the evening, there was the added element of drunken ineptitude to
contend with. Once we’d scaled the wall, we’d fumble our way to the shack and prepare the ribs.
One of us would prep the broth and the other would sear the ribs and get them into the slow cookers.
We’d always have an argument or three during this time of the night, normally about overcooking the
onions or failing to adhere to a recipe. Once the slow cookers were set up we would retire and get a
good night’s sleep before getting up at the crack of dawn to begin preparing for an afternoon of
trading.
During these first few weeks we only had one slow cooker, which was enough to cook 2-3kg (4½-
6½lb) of short-rib. But, as we started to gain loyal customers who visited us week in, week out, we
noticed that we started to sell out earlier each time. This was great as it meant we could adjourn to
the pub early. On the other hand, with the hope that this might turn into an actual business, it was
pretty stupid to be turning people away. We needed to expand…
First off, we bought a couple more slow cookers, an extra burner and a new fridge. All this extra kit
meant that we could let our creative juices flow and offer a larger menu. However, the only issue
with all of this new kit was that we no longer had room to move around in our tiny shack. So we
tracked down a guy to build us an extension. He also built us new work surfaces and a sink area
comprised of an entire shelf under the counter for the slow cookers to sit on (we had amassed 10 by
this stage); they were the workhorses of the breddos Tacos kitchen. Alongside the kit, we also
realized that the local vegetable suppliers were not proving to be cost-effective, nor was their
produce up to scratch. Thankfully, we lived pretty close to one of London’s two giant wholesale fruit
and vegetable markets. There was ‘the avo guy’, ‘the herbs guy’, several ‘tomato guys’, and once they
got to know us, they started to set aside the best produce they had for when we came to visit early in
the morning.
A few short months after we began trading, we had our first encounter with Jonathan Downey (aka
JD), owner of the Rushmore Group and partner in Street Feast (now London Union), namely, a man
who knew his stuff. Word had spread about our little shack and one morning in the middle of service
we were mentioned in a tweet by JD saying that our tacos were his favourite in London. It’s hard to
describe how happy this made us. We had been speaking with JD for a couple of weeks when he
invited us to compete in Taco Wars, the competition to find the UK’s best taco. To say we were
stoked would be an understatement! Taco Wars was a big deal for us and we wanted to make our
mark. The decision was made to create the world’s most complicated taco, so much so that it
required one of us to stay up all night filling pipettes with hot sauce for one of the umpteen elements.
The challenge was then for the three of us (one vegetarian girlfriend with a water bath full of short
ribs, one breddo with RSI from pipette filling and the other with temporary anger management issues)
to serve a hungry and discerning crowd of 550 people in a little over two hours. Added to this the
shack was broken into two days before the event and someone made off with our over-aged short-ribs
that we were going to braise down. What else could possibly go wrong?
Unsurprisingly, we didn’t win. Surprisingly, we came second, but people seemed to love the
craziness of that taco, affirming the path we were starting to take. By luck, one of the (many)
components of these tacos was candied chillies, which required a lengthy cooking process; it began
with boiling the chillies in a sweet vinegar solution for at least four hours, before then baking them
for another two hours. Once the chillies were removed, the liquor left behind had taken on the heat
and, in a simple happy accident, this, combined with the sharp, sweet character of the juice, created
something delicious. Nud called over JD who tasted this nectar and immediately ran off to grab a
bottle of tequila. After one shot of blanco tequila and a shot of the chilli juice we all decided that this
was brilliant (after far too many shots); and the Chilliback was born…
It was at this early stage in our taco story that Street Feast began establishing itself as a cultural
movement in London, creating some of the best food and drink experiences in derelict and disused
spaces across the capital. We were invited to trade, firstly in the guest spot, then we slowly managed
to establish ourselves as part of the core team. The people who attended Street Feast wanted to eat
the world, which allowed us to truly push ourselves and develop our menus. As a platform for
culinary experimentation and exposure to a great audience, we don’t think there’s anywhere more
influential and important than Street Feast. It was revolutionizing the way Londoners ate and drank
and really changed the game for us. Finally, part one of our dream was realized. We were able to quit
our jobs and focus on breddos full time.
As we grew, we soon realized that our Golf GTi probably wasn’t the best vehicle to be running a
street food business out of. Yet we soldiered on, knowing that at some point we’d have to do
something about it. That point came more quickly than we had envisaged… One day, JD called up and
told us about a new project they had in mind called Truck Stop. The concept behind this was to amass
loads of food trucks in Wood Wharf near Canary Wharf, which would sit alongside areas and bars
created out of shipping containers. We were to be given pride of place next to the bar, a real coup for
us. As always there was a snag; we had no truck… Despite hours spent searching, we were getting
nowhere. Out of the blue, Nud bought a van on eBay. A 1984 VW LT31, which had a face like a
Japanese animė fish. Work finished, we raced down to Surrey to inspect her and pick her up. Once
we got there the scale of the thing was revealed – she was massive. Trying to appear like we knew
what we were talking about, we looked at the mileage and kicked the tyres a bit. We were surprised
to see that she’d only done 45,000 miles. This was brilliant, what a bargain! It was only later that we
realized there were only five digits on the odometer and the true mileage was probably around
650,000… The princely sum of £1,300 was exchanged and she was ours. We christened her ‘The
Beast’. We sent her to a chap called Ockie in Cambridgeshire who transformed her into a food truck
with hatches and hot water. Our friends at Jose Cuervo donated some money to the cause and helped
us design a motif that included our logo, Chilliback, Jose’s logo and all manner of odd skull imagery.
She was ready to go and looking fresh. Job done. This process, however, took a year, missing the
deadline for Truck Stop by a solid nine months. Winning. It was only once all this work was done that
we noticed we had neglected to include the word ‘tacos’ on the livery…
We returned to Taco Wars a year later. The competition was stiff this time. We settled upon a
pimped-up version of our classic short-rib, with the addition of a few bits such as morello cherry jam
to up the ante. Of course, this being Taco Wars, there was still a pipette involved, although this time
around we didn’t have to stay up all night filling the bloody things! Our secret weapon was giving
away a Chilliback with every taco. We thought this was an ingenious idea, until almost half of our
customers insisted that we join them in this libation. This time around, we won the competition. The
best taco in the UK! We were over the moon but at the same time unable to string a sentence together
due to the Chilliback debacle. Another day, another lesson learned…
Of course every journey begins with tentative first steps (and mis-steps) and over time we’ve grown
and developed our culinary philosophy, celebrating the versatility of the humble taco. We should note
that breddos Tacos is not an authentic Mexican offering. Although Nud spent a summer living there
back in 2001, we are not Mexican. Our interpretation of the cuisine is based on a deep understanding
of and huge respect for its history, and our approach has always been to take flavours, techniques and
ingredients that we love from Mexico (and around the world) and develop recipes that we feel
represent who we are, where we are from and where we are going.
The taco has always brought everything together on an edible plate. The space is limited to a 12cm (5
inch) diameter onto which we place our ingredients and we have always focused on sourcing the best
ingredients we could find. This is the basis of the book you’re currently reading. It’s been an
immensely fun and rewarding ride so far. We hope this comes across in our recipes and that you have
as much fun creating them as we do.
OUR RELATIONSHIP
Nud on Chris
Chris and I met at university through our wider friendship group. Back then we had other things on our
mind and to be honest, food was not one of them. We both moved to London from Manchester around
the same time and shared a flat in Dalston. It was to be at least eight years until the idea of opening a
food business dawned upon us.
Chris and I are very different beasts, with very different skill-sets. Whilst I manage the culinary and
‘brand’ related jobs, Chris looks after the finances and more importantly, the building of our sites.
The latter is where Chris really excels – he has a very logical mind and craft skills to build our
transient sites over a very short period of time. He also has the best handwriting in street food,
although I still can’t read most of it. Ultimately, as business partners, our skills complement each
other rather than oppose or conflict and that is the key to our creative and operational output. I think
we both agree that we’re very lucky to have each other as partners and friends.
Chris on Nud
The first thing that needs to be said and appreciated is that all of the recipes, and everything that
we’ve ever done in terms of food, has come from Nud’s head. I have never met anyone who thinks
about food as much as he does!
We couldn’t be any more different if we tried, but the fact that we both approach everything from
different angles is one of the biggest strengths we have and I don’t think either of us would change it.
Although, sometimes we could kill each other. Most of the time, we’re laughing and joking, but we’re
always trying to push things forward. It’s a privilege working with such a talented guy, my best mate,
my breddo.
THE LARDER
In this section you’ll find most of the ingredients you’ll need to make the recipes in this book.
Although some of the ingredients may seem a bit obscure at first, once you begin to cook with them
you’ll quickly see the impact they make on dishes, adding saltiness, sweetness, sourness, umami,
texture and pure chilli heat. Although we describe our food as non-traditional, we use Mexican
ingredients extensively, so it’s important to gain an understanding of these unusual ingredients
and their uses. Some of them are more difficult to get hold of than others, so wherever possible,
we’ll offer an easy-to-get alternative or substitute. The best place to get hold of the harder-to-find
ingredients is online through specific suppliers such as Mexgrocer.co.uk or Mexgrocer.com.
However, some of the larger supermarkets are now starting to stock these more specific
ingredients so it’s worth checking their online stores.
CHILLIES | FRESH
Jalapeño
A medium-sized chilli that has a mild to medium heat.
They can be sourced through greengrocers but the medium green chillies (normally called ‘serrano’)
which are available in packs from most supermarkets, will suffice.
Birds-eye chillies
These little guys pack a punch that belies their size. At the lower end of the habanero heat scale but
many times hotter than a jalapeño, we use them in our Asian-inspired dishes for an authentic Eastern
heat. Easy to find in most greengrocers and supermarkets.
Habanero/Scotch bonnets
Fresh habaneros are extremely hard to get hold of so we substitute these for Scotch bonnets, which
are available from most greengrocers and supermarkets. They are close relations and although
slightly sweeter, still have a powerful fruity citrus heat.
CHILLIES | DRIED
Cascabel chilli
These are also known as the rattle chilli due to the noise the seeds make within the hollow stomach of
the chilli. They produce a great, mild and delicate flavour that works extremely well in salsas that
require more depth of flavour than intensity of heat.
Chipotle
Chipotles are smoke-dried, over-ripened jalapeños, give a mild heat and have a distinctive smoky
flavour.
Dried habanero
Like chipotles, these dried chillies are normally reserved for broths and slow cooking, where we tear
them in for an intense heat. Unlike the chipotles they are not smoke-dried, retaining their fruity punch.
(Back in the ‘90s these guys were classed as the hottest chillies in the world.)
Guajillo
Large, medium-to-hot chillies that are generally used for broths but also in pastes and salsas. For
salsas they are soaked, deseeded and deveined and ground into a paste.
Ancho
Ancho is the name given to a dried poblano chilli and means ‘wide’ in Spanish. It is a large mild
chilli that we use to give added depth to broths and salsas, alongside our ancho chilli oil.
Árbol chillies (chile de árbol)

Literally meaning ‘tree chilli’, these are smaller but very potent chillies. We tend to use them in their
dry form to add to broths or infuse in oils. As they do have similar heat and taste characteristics to
cayenne pepper, you can use it insead of these chillies.
PASTES | HERBS | SPICES

Achiote paste
Also known as recado rojo, this is a red paste made from a blend of spices with the ground seeds of
the annatto plant. It’s mainly used as an ingredient for marinades, most famously for the classic
Cochinita Pibil.
Cayenne pepper
A spicy powder derived from dried red chilli peppers, and a kitchen staple. Great for adding heat to
broths and rubs.
Smoked paprika
Another kitchen staple that’s easy to get hold of. It’s derived from dried red chillies and differs from
regular paprika in that the farmers dry the chillies over large fires, which imparts a sweet smoky
flavour to the powder.
Ground cumin
Ground cumin seeds were brought into Mexican cuisine by the Spanish many years ago. It adds an
earthy, warm taste. Like most of the herbs and spices we use, this is readily available from your local
supermarket.
Tinned tomatillos
Tomatillos or Mexican husked tomatoes are a key ingredient in fresh green salsas. A close relative of
the Cape gooseberry, they are available fresh but tend to be expensive, so it’s best to use the tinned
variety.
Chipotle chilli powder

This adds a wonderful smoky flavour to marinades. Of course, if you’re having trouble getting hold of
this powder and you have dried chipotles, you can blitz them for the same effect.
Chipotle in adobo
A key ingredient in our chipotle ketchup, these are plump chipotles in a delicious, smoky adobo
sauce.
Mexican oregano
You may be forgiven for thinking that this is simply ‘normal’ oregano but it’s actually an entirely
different plant, with a grassy taste and citrus note. It can be purchased through specialist suppliers but
if you’re stuck you can try using dried marjoram, which has similar floral notes.
Epazote
This is a Mexican herb that has a very pungent smell and taste, think aniseed and fennel, only stronger.
Its aroma has been compared to petroleum!
Star anise
A Chinese spice that we use to enhance the flavours of our meat, particularly beef. Readily available
from supermarkets.
Allspice
This is the dried unripe berries of the pimenta tree ground into a powder. Mainly grown in the
Caribbean, its name was coined by the English who thought it combined the flavours of cinnamon,
nutmeg and cloves.
OTHER INGREDIENTS
Onion powder
Dehydrated and ground onion.
Garlic powder
Dehydrated and ground garlic.
Salt
We always use good quality sea salt flakes such as Maldon sea salt.
Dijon mustard
We use this as an ingredient in mayonnaise and aïoli.
Fish sauce
An Asian staple, this comes from fermenting anchovies in water and salt. We use this intense flavour
mainly in our Asian-influenced recipes.
Dark soy sauce

One of the oldest condiments in the world and a kitchen staple. We tend to use dark soy as it’s less
salty than light soy. Perfect for adding umami to dishes.
Vinegars
We use various vinegars for a wide range of uses; aïolis and mayonnaise, pickling and adding acidity.
The vinegars we use regularly: red wine vinegar, white wine vinegar, cider vinegar, sherry vinegar
and muscatel vinegar.
ESSENTIAL EQUIPMENT
Cast iron/ovenproof frying pan or griddle pan
A lot of our cooking involves roasting, braising and grilling. It’s always helpful to be able to start a
dish off on the hob (cooktop) and finish it in the oven, thus freeing up the hob to cook the other
elements of dishes.
Blender
If there’s one thing you need more than anything to cook our food, it’s a blender. Most of our dishes
involve some kind of paste, marinade or a blend of spices. Traditionally Mexicans would use a
molcajete, a granite pestle and mortar, but for speed and efficiency, the blender is a winner.
Pestle and mortar
Essential to grind toasted spices and make salsas the traditional way.
Slow cooker
We’d highly recommend you buy one for your home kitchen. They make cooking meat over a long
period of time much easier.
Tortilla press
Very useful if you want to make your own tortillas.
WHAT IS A…
Taco
The thing you’ve been waiting all day to eat! This is the base, the meat, the salsa, the whole shebang.
Tortilla
This is what we call the edible plate. Traditionally made from dried corn that has been nixtamalized
and turned into a dough called masa, which is then cooked to make a tortilla. We make our tortillas
from masa harina (see corn tortillas) and they measure between 12-15cm (5–6 inches). If you don’t
make them, corn tortillas are widely available at supermarkets and local bodegas in similar sizes.
Tostada
Take a tortilla and deep fry it until it’s crunchy.
RYE TORTILLAS
INGREDIENTS
Makes 25 tortillas_(around 12–15cm/5-6 inch)
300ml (10½oz/1⅓ cups) warm water

1 level teaspoon yeast
500g (17½oz/3¼ cups) organic rye flour
2 teaspoons salt
1 tablespoon rapeseed oil
1 teaspoon sesame seeds (optional)
1. Mix the warm water with the yeast and stir. Leave until bubbles form. Then add the rye flour, salt,
oil and seeds, if using, and combine to form a dough. Knead for 4 minutes, cover with a kitchen (dish)
towel and leave for 1 hour in a warm place.
2. Follow the tortilla making process (see corn tortillas). Repeat with the rest of the dough.
3. Cook in a hot cast-iron pan for 2 minutes on each side, or until the tortilla is slightly crunchy but
still malleable.
DONG’S FLATBREADS
Dong has worked for us for two years now and came in all shy and quiet. Like most shy and quiet
people, he has a sparkling personality. He is also an incredible young chef. Out of the blue one
day, he made these astonishing flatbreads. We normally barbecue them over coals, but you can
also cook them in a frying pan or an oven.
INGREDIENTS
Makes 10-15 flatbreads (around 30cm/12 inch)
3 level teaspoons dried yeast

600ml (21fl oz/2¾ cups) warm water
1kg (35oz/7½ cups) plain (all-purpose) flour
2 tablespoons sea salt
5 tablespoons natural yoghurt
rapeseed or garlic oil
1. Put the yeast into a bowl with the warm water and stir to dissolve, then add the flour and mix to a
dough. Leave to rest for 30 minutes, then add the salt and yoghurt. Knead until incorporated, about 4–
5 minutes. Leave the dough to rest in a warm place for 45 minutes. Knead again for 4–5 minutes, then
set aside for 2 hours for the final rest.
2. Divide the dough into equal portions and roll out to a 5mm (¼ inch) thickness. Heat a cast-iron pan
or griddle to high, add a slick of rapeseed or garlic oil and cook the breads one at a time for about 2
minutes each side.
CORN TORTILLAS
A taco press makes life much simpler. You can use shop-bought corn tortillas for our recipes if you
don’t fancy making your own.
INGREDIENTS
Makes 25 tortillas (around 12–15cm/5-6 inch)
160g (5½oz/scant 1¼ cups) masa harina (or blue masa harina for blue tortillas)
½ teaspoon salt
100ml (3½fl oz/scant ½ cup) hot water
1 tablespoon rapeseed oil or melted lard
1. Mix the masa harina and salt in a bowl and stir in the water slowly whilst mixing the dough with
your hand. Add the oil and knead to form a smooth dough. If the dough is too wet, add some more
masa harina and if it feels flaky and dry, add some more water. Leave to rest at room temperature for
a minimum of 30 minutes.
2. Divide the dough into 25 equal-sized balls.
3. Cut a freezer bag in half to create two square sections and place onto a hard surface or on the
bottom of your tortilla press. Add a ball of masa then place the other freezer bag square over the top
of the dough. Either push your hand down firmly on the dough or use a rolling pin to create a 12-15cm
(5-6 inch) circular tortilla, or if you are using a taco press, press down using the crank lever. Remove
the plastic squares and set the tortilla aside. Repeat, separating each pressed tortilla with a square of
baking (parchment) paper.
5. Heat a heavy-based pan and add the tortillas – cook 1 minute on each side, or until they soufflé
slightly. Remove after a minute or 2 and wrap in a tea (dish) towel to keep warm.
PORTER BRAISED BEEF SHORT-RIB & BURNT SPRING
ONION CREMA
INGREDIENTS
SERVES 4
2kg (4½lb) beef short-ribs

1½ tablespoons sea salt
2 tablespoons olive oil
1 onion, finely chopped
1 leek, roughly chopped
7 garlic cloves, finely chopped
70ml (2½fl oz/scant ⅓ cup) soy sauce
70ml (2½fl oz/scant ⅓ cup) ketchup
130g (4½oz/½ cup) brown sugar
3 star anise
1 tablespoon cayenne pepper
2 tablespoons chile de árbol powder
4 dried chipotle chillies
5 dried porcini mushrooms
1 x 440ml (15fl oz/scant 2 cups) can of porter, or other dark beer
To serve:
8 corn tortillas
100ml (3½fl oz/scant ½ cup) burnt spring onion (scallions) crema
4 tablespoons chopped coriander (cilantro)
chilli flakes, to serve
2 limes, quartered
4 tablespoons pico de gallo
1. Sprinkle the short-ribs with the salt and set aside for 2 hours.
2. Heat 1 tablespoon of the oil in a frying pan on a medium heat and add the short ribs. You want to
sear the ribs on all sides and get a deep-brown, caramel colour on them. Don’t skip this step, as it’s
imperative for building the umami flavour. When browned, remove from the heat.
3. In an ovenproof casserole, heat the remaining tablespoon of oil on a medium heat and add the onion
and leek. Cook for 5 minutes, then add the garlic. After 3 minutes, add the soy sauce, ketchup, brown
sugar, anise, cayenne pepper, chile de árbol, chipotles, mushrooms and beer. Cook the mixture for 30
minutes, uncovered, on a low heat, then add the short ribs to the pot. If there seems to be too little
liquid to cover the ribs, add some water.
4. Preheat your oven to 130°C (250°F/Gas ½). Once it’s up to temperature, cover the casserole with
a lid then transfer to the oven and cook for 6–8 hours. The short-ribs are ready when you can scoop
some meat off them with a teaspoon. Remove from the oven and, when cool, take the ribs out and put
them on a tray. Put the casserole back on a medium heat and reduce the sauce for another 20 minutes
or so – this will be your glaze, so you’re looking for a sauce that will thickly coat the back of a
spoon.
5. When you’re ready to eat, heat a frying pan over a medium heat and add the ribs, rib side down.
Using a brush, glaze the ribs with the reduced sauce, then flip them and cook them meat side down for
5 minutes. Turn and brush again.
6. Warm the tortillas in a dry pan. Place two on each plate and cover the tacos with a thin layer of the
burnt spring onion crema. Pull the meat away from the bone of each rib, using a fork and spoon, and
place on the tacos. Sprinkle the coriander over, followed by some chilli flakes. Serve with the lime
and pico de gallo on the side.
JALAPEÑO CHEESEBURGER
Everyone loves a good burger, and when breddos Tacos were asked to take over the kitchen at a
basement cocktail bar in Soho, part of the remit was for us to design a small burger menu to
complement our tacos. With Chris loving burgers more than life itself and being a true
connoisseur of the meat sandwich, our task was to create a burger that would first and foremost
please him.
Ask your butcher to grind the mince coarsely for you –this will give a loose, crumbly texture.
You’ll need a lid of some kind for your frying pan to achieve superior melted cheese. I highly
recommend cooking your burger to medium rare, which means you want to take the burger off the
heat when the meat’s internal temperature reaches 55°C (130°F).
INGREDIENTS
SERVES 4
600g (1lb 5oz) dry-aged, coarsely ground beef chuck and short-rib (25% fat content)
4 brioche rolls, preferably not too sweet
4 teaspoons ketchup, or to taste
4 teaspoons chipotle mayonnaise
½ head of lettuce, leaves shredded
1 gherkin, sliced into thick rounds
1 tablespoon sea salt mixed with 1 tablespoon freshly ground black pepper
2 jalapeño chillies, thinly sliced into rings
1 shallot, finely diced
1 tablespoon butter
8 slices American processed cheese
25ml (1fl oz/2 tablespoons) water
1. Separate the mince into four 150g (5½oz) balls.
2. Split your brioche buns and toast until slightly brown. Squirt some ketchup and chipotle
mayonnaise on the base of the bun then add some lettuce and gherkins.
3. Heat a thick-based cast-iron frying pan or griddle until smoking hot and add the mince balls,
pressing them down with your hand or a spatula from the top to create a thick 2–3cm (¾–1 inch)
patty. Season the raw side of the patties with a big pinch of the salt and pepper mix. Add the
jalapeños and the shallot to the pan with the butter and cook for 7 minutes until soft and caramelized
and a nice crust has formed on the cooked side of the patties, then flip them and season the cooked
side.
4. Top each patty with 2 cheese slices, some of the cooked jalapeños and a few of the shallots, then
add the water to the frying pan or griddle, immediately putting the lid on to contain all the steam.
After a minute, take the lid off the frying pan and add the tops of the buns to the burgers. Add another
splash of water and put the lid back on. Cook for 45 seconds, then take the burgers out of the pan and
put them on to their brioche bases.
CARNE ASADA & CHIPOTLE CASHEW NUT SALSA
This is my take on a classic Mexican street food taco. Throughout Mexico, these vary in both
recipe and presentation, so I thought we’d do the same with our breddos Tacos version. I use the
chipotle cashew nut salsa to add a creamy, nutty and smoky flavour to the taco. Purists would
definitely frown at our treatment of the carne asada, but the taste combination speaks for itself.
INGREDIENTS
SERVES 4
500g (1lb 2oz) bavette, onglet steak or rump
For the marinade:

300ml (11fl oz/1¼ cups) smoky steak marinade
To serve:
16 corn tortillas
4 tablespoons chipotle cashew nut salsa
2 limes, quartered
100ml (3½fl oz/scant ½ cup) sour cream or crema (see make homemade crema)
a handful of coriander leaves (cilantro)
1. Rub the smoky steak marinade all over the steak and leave the meat to marinate in the refrigerator,
covered, for at least an hour and up to 2 days.
2. When you’re ready, get the grill or pan as hot as you can, about 5 minutes on a high heat, then add
the steak and cook until it’s charred on the outside and medium rare on the inside, about 3 minutes on
each side. Take the steak off the grill and let it rest for 5 minutes in a warm place. In the meantime,
warm up the tortillas in a dry frying pan and wrap them in a clean tea (dish) towel to keep them
warm.
3. Slice the steak against the grain into 2cm (¾ inch) thick slices. Put a few slices of steak on each
tortilla, add some cashew nut salsa, some pico de gallo, a squirt of lime, a spoonful of sour cream or
crema, and some coriander to garnish.
BEEF TARTARE, TOMATILLO & JALAPEÑO
INGREDIENTS
SERVES 4 AS A SNACK | 2 AS A MAIN COURSE
150g (5½oz) good quality beef fillet

1 shallot
3 cornichons
1 long red chilli
1 jalapeño chilli
1 tomatillo, dry roasted
1 garlic clove, sliced wafer thin and sautéd in olive oil until crispy
1 teaspoon olive oil
1 tablespoon red wine vinegar
sea salt and freshly ground black pepper
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
4 tostada
4 quail egg yolks
4 tablespoons finely chopped coriander (cilantro), to garnish
thinly sliced radishes, to garnish
1 tablespoon breddos hot sauce or to taste
edible flowers (optional), to garnish
1. Put the beef fillet into the freezer to firm up for 30 minutes. Very finely dice the shallot and leave to
soak in a bowl of cold water while the beef is in the freezer.
2. Finely dice the cornichons, red chilli, jalapeño, and finely chop the tomatillo and crispy garlic and
put them into a bowl with the drained shallots. Slice the beef fillet and cut into 5mm (¼ inch) cubes,
add to the bowl with the teaspoon of the olive oil and mix together.
3. Add the red wine vinegar, a pinch of salt, and a bigger pinch of pepper, the mustard and extra-
virgin olive oil and mix. Place a tostada (or 2) on each plate and add a spoonful of tartare mix.
Spread out to cover the surface. Place a raw egg yolk in the middle and sprinkle with salt and pepper.
4. Garnish with coriander, radish slices and breddos hot sauce, and finish with edible flowers, if
using.
BONE-IN RIB-EYE, TOMATOES, BURNT SPRING ONIONS &
SHACK SALSA
I cooked this on a drum barbecue in a tiny shack over on the rooftop of Street Feast Dinerama in
Shoreditch, London, in the middle of summer.
Ask your butcher for bone-in rib-eye steaks that have been dry-aged for at least 28 days. The
steak will taste best when cooked over charcoal, but a heavy-based frying pan and intense heat
will do the trick. Be sure to take the steaks out of the refrigerator at least an hour before you
intend on cooking them, so they are at room temperature.
INGREDIENTS
SERVES 4
2 x 400g (14oz) bone-in rib-eye steaks

3 tablespoons butter
4 garlic cloves, peeled
1 sprig of thyme
100ml (3½fl oz/scant ½ cup) red wine
4 large Datterini tomatoes, or any very sweet tomatoes
extra-virgin olive oil
1 red onion, finely sliced into rings and soaked in cold water
thyme oil
1 tablespoon ancho chilli oil
5 tablespoons shack salsa verde
a handful of coriander (cilantro), chopped
1 teaspoon ground red chilli powder
a bunch of burnt spring onions
10 corn tortillas
1. When you’re ready to cook, turn your hob to high and place your frying pan or griddle on to get it
seriously hot (leave it for at least 5 minutes). Pat dry the steaks (this is important so that the steaks
char rather than steam) and put them into the pan. Keep them moving around in the pan and after 3–4
minutes, flip them over.
2. Add 1 tablespoon of the butter to the pan and baste the steak with the rendered fat and melted
butter. Add the garlic and thyme. Add a big pinch of the sea salt and pepper to the side of the rib-eye
that’s been cooking, cook for a further 4 minutes (for medium rare), then transfer the steaks to a warm
plate. Add ½ tablespoon of butter on top of each steak and leave to rest for at least 5 minutes.
3. Add the red wine to the pan with the remaining tablespoon of butter. Turn up the heat and let the
sauce reduce for 5 minutes, then set aside.
4. Cut the tomatoes into 1cm (½ inch) slices, then drizzle on some olive oil and sprinkle with sea salt
and pepper. Place the sliced tomatoes on a serving plate and add the drained red onions. Slice the
steak across the grain at a 45-degree angle into 3cm (1¼ inch) segments and place on top of the
tomatoes. Drizzle with a little thyme oil, the ancho chilli oil, 2 tablespoons of salsa verde, and
sprinkle with the coriander, red chilli and some sea salt. Place the burnt spring onions on the side.
5. Warm the tortillas in a dry frying pan then serve, with each guest grabbing a couple of slices of
steak and some tomatoes and onions. If you like it hot, have some habanero hot sauce on the side.
LENGUA WITH PUMPKIN SEED SALSA
People are often scared of eating offal, but in Mexico and other parts of the world it is celebrated
for its texture, flavour and value. Tongue is widely available in Mexico and is incredibly easy to
cook with as long as you don’t mind a bit of peeling! The texture is great and works really well
with the crunch from the pumpkin and sesame seeds in the salsa.
INGREDIENTS
SERVES 4
For the tongue:

2 ox tongues
2 bay leaves
4 tablespoons black peppercorns
2 onions, quartered
1 carrot, roughly chopped
1 guajillo chilli
1 ancho chilli
1 bouquet garni (thyme, oregano and rosemary)
olive oil, for frying
To serve:
12 corn tortillas
4 tablespoons sesame seed & pumpkin seed salsa
salsa roja, to taste
a handful of coriander (cilantro)
2 limes, quartered
1. Wash the tongues under cold water, to make sure they are clean. Put them into a deep stockpot and
add the rest of the ingredients except for the olive oil. Cover with water, then cover the pot and place
on a medium heat for 3–4 hours. The tongues are ready when a paring knife easily cuts through the
skin.
2. Remove the tongues from the braising liquid and leave to cool. When they are cool, take a small
paring knife and peel the skin off. Discard the skin and slice each tongue lengthways into strips.
3. When you’re ready to eat, heat a frying pan with a slick of oil and add the tongue slices – you’re
looking to get some caramelization on the outside, so have the heat high and keep the cooking time
short, 2 or 3 minutes maximum.
4. Warm up your tortillas in a dry frying pan, then fill with the tongue salsas and coriander and serve
with the limes.
BARBACOA BEEF CHEEKS
This was one of breddos Tacos’ first classic slow-cooker dishes. Cook it overnight and then use
the spoon test to see whether the cheeks are done – basically, if you can cut through the cheeks
with a teaspoon, then you’re in business.
INGREDIENTS
SERVES 6
3 ancho chillies, soaked in hot water for 30 minutes

6 garlic cloves, chopped
1 tablespoon espresso coffee granules
4 tablespoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon smoked sweet paprika
1 tablespoon sugar
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
3kg (6lb 8oz) beef or ox cheek (ask your butcher to trim and clean it for you)
2 tablespoons rapeseed oil
1 x 440ml (16fl oz/scant 2 cups) can of stout or porter
200ml (7fl oz/scant 1 cup) water
18 corn tortillas
125ml (4fl oz/½ cup) sour cream
2 limes, quartered
1. Blend together the ancho chillies (including their soaking water), garlic, coffee, olive oil, cayenne,
cumin, paprika, sugar, salt and pepper. Cover the beef cheeks with this paste and leave overnight or
up to 24 hours, refrigerated.
2. An hour before you’re ready to cook, take the cheeks out of the fridge to come up to room
temperature. Preheat the oven to 140°C (275°F/Gas 1) or switch your slow cooker onto low.
3. In the meantime, heat the rapeseed oil in a frying pan and when very hot, sear the cheeks (leave the
marinade in the bowl) in the hot oil until browned all over and caramelized, about 3 or 4 minutes. Put
the cheeks into an ovenproof dish, with the marinade from the bowl, the stout and water, and put into
the oven, covered, for 4 hours or until the cheeks are melt-apart tender. If you’re using a slow cooker,
put everything into the slow cooker dish and cook on low for 12 hours.
4. When the cheeks are done, take them out of the oven or slow cooker and let them rest for 30
minutes, then pull apart with two forks.
5. To serve, warm up you tortillas in a dry frying pan. Fill them with the meat, pico de gallo and sour
cream, and garnish with coriander and limes.
PASTRAMI, SAUERKRAUT & RUSSIAN DRESSING
This recipe takes the classic New York sandwich, The Reuben, and applies it to Mexican food. It’s
easy to prepare and a great lunch alternative.
INGREDIENTS
SERVES 4
4 jalapeños, finely sliced
300g (10½oz) thick-cut pastrami
8 rye tortillas, or corn tortillas
50g (13/4oz) Swiss cheese
4 tablespoons sauerkraut
4 tablespoons Russian dressing
1. Melt the butter in a frying pan and fry the jalapeños over a medium heat for 3 minutes. Add the
pastrami and cook for 2 minutes, until slightly crispy, then set aside.
2. Working in batches of 2, warm up your tortillas in the frying pan. Add a quarter of the Swiss
cheese to each batch so it begins to warm up and melt. Once the cheese has slightly melted, add some
sauerkraut and some pastrami and jalapeño mixture.
3. Using a spatula, take each tortilla out of the pan and put on a serving dish. Spoon the Russian
dressing over the top and repeat the process for the rest of the tortillas.
SUNDAY SHORT-RIB BARBACOA NACHOS
These are the ultimate Sunday comfort food, and are a great way of using up some short-rib (see
Porter Braised Beef Short-Rib & Burnt Spring Onion Crema) or barbacoa that you have left over.
The recipe below is a guide – feel free to raid your fridge and use up whatever you might have left.
Quite often the best Sunday nachos I’ve had were created through total lack of direction.
This recipe is all about layering your ingredients. Unlike most other nachos, we like to design
ours like a lasagne, using the chips as lasagne sheets, the meat and beans as the ragù and the
cheese as the béchamel. The results are exactly what you want on a lazy Sunday night.
INGREDIENTS
SERVES 2 AS A MAIN MEAL | 4 AS A SNACK
200g (7oz) braised meat (short-rib, brisket, barbacoa etc.)

1 x 200g (7oz) bag of salted corn tortilla chips
100ml (3½fl oz/scant ½ cup) sour cream
250g (9oz) mature Cheddar cheese, grated
100g (3½oz/½ cup) refried beans
100g (3½oz/½ cup) guacamole
100ml (3½fl oz/scant ½ cup) pico de gallo
juice of 1 lime
coriander (cilantro), to garnish
1. Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a large ovenproof pan or dish with
some of the meat mixture, then layer some chips over the top, then add some sour cream and Cheddar.
Repeat the meat, chips, sour cream, cheese process until you get almost to the top of your pan or dish
(make sure you have a little sour cream and cheese left over). Add the refried beans layer, then even
more cheese.
2. Put into the oven for 20 minutes, then take out and add a layer of guacamole, followed by the pico
de gallo then more sour cream.
3. Squeeze the lime juice over the top and garnish with coriander. Serve with a spoon.
RED CURRY PASTE BRAISED BEEF SHORT-RIB TACO
WITH PINEAPPLE NAM PRIK RELISH
BY JOHN CHANTARASAK
INGREDIENTS
For the pineapple ‘nam prik’ relish:
2 long green chillies
2-3 green bird’s-eye chillies
2-3 garlic cloves, peeled
sea salt
60g (2oz) pineapple, diced
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon caster (superfine) sugar
For the red curry paste:

a pinch of salt
7 long red dried Thai chillies, seeds removed, soaked in cold water for 15-20 minutes
1 tablespoon finely chopped galangal
2 tablespoons finely chopped lemongrass, outer layers removed
1 teaspoon finely chopped coriander (cilantro) root, cleaned and scraped
3 tablespoons diced Thai red shallot or banana shallot
3 tablespoons diced garlic
1 teaspoon shrimp paste
3 tablespoons vegetable oil

1 tablespoon palm sugar
2 tablespoons fish sauce
400ml (14fl oz/1¾ cups) coconut milk, fresh or tinned
with at least 70% coconut content
400ml (14fl oz/1¾ cups) chicken stock
500g (1lb 2oz) beef short-rib, sinew removed
8 rice flour tortillas
fresh kaffir lime leaves, very finely shredded
coriander (cilantro) stalks (to garnish)
1. Blacken the long green chillies over a gas flame using tongs. Set aside and allow to cool. Remove
some of the blackened skin (not all as you want to have a smoky flavour) and the seeds from the
chillies.
2. Pound the green chillies, green bird’s-eye chillies and garlic with a pinch of sea salt in a pestle and
mortar until smooth. Add the pineapple and the lime juice, fish sauce and caster sugar. Taste and
adjust the seasoning. Set aside.
3. Make the red curry paste in a pestle and mortar by pounding the ingredients together until a smooth
paste is achieved. Alternatively blitz the ingredients together in a food processor using a little water
to achieve a smooth paste.
4. Preheat the oven to 160ºC (300°F/Gas 2). Heat the vegetable oil in a heavy-based ovenproof pan
over a medium to high heat. Add the curry paste and fry, stirring constantly, until the oil separates and
rises to the surface. Add half of both the palm sugar and fish sauce and cook into the paste until
incorporated, about 15-30 seconds. Taste a small amount of the paste again and adjust the seasoning:
the paste should taste spicy, salty and slightly sweet. Add the coconut milk and chicken stock to the
paste and bring to the boil, then immediately reduce to a gentle simmer.
5. Add the beef short-rib to the pan (it should be mostly, if not completely, covered in the liquid).
Cover with a lid and transfer to the oven for 2 hours. The short-rib should be completely tender with
the meat falling off the bone. Remove the short-rib from the pan and allow to rest.
6. Return the pan to the stove and reduce the red curry cooking liquor by a third. Reduce the heat to a
low simmer. Taste the sauce and adjust the seasoning with the remaining palm sugar and fish sauce to
suit the flavour combination you want to achieve. Then, using forks, shred the beef short-rib into
fibres and return to the reduced red curry cooking liquor to keep warm.
7. Warm the rice flour tortillas in the oven for 2–3 minutes.
8. Serve by spooning the shredded beef into tortillas with a little red curry cooking liquor spooned
over. Top with the pineapple ‘nam prik’ relish and garnish with finely shredded kaffir lime leaves
(the finer the better) and coriander stalks.
YUCATAN-STYLE CHICKEN AND MANGO HABANERO
SALSA
INGREDIENTS
SERVES 4
For the marinade:

1 tablespoon smoked paprika
1 teaspoon dried oregano
4 tablespoons orange juice
2 tablespoons allspice
4 tablespoons pineapple juice
2 tablespoons lime juice
2 habanero chillies, stems removed
2 jalapeño chillies, stems removed
For the chicken:

5 boneless chicken thighs, skin on
juice of 1 lime
For the tacos:

12 corn tortillas
4 tablespoons mango, lime & habanero salsa
4 tablespoons coriander (cilantro)
pickled habaneros, to taste
4 tablespoons crema or sour cream
4 limes, quartered
1. Mix the marinade ingredients together in the jug of your blender and then pulse until you have a
smooth paste. Score the chicken thighs and rub the marinade into them. Place in a non-reactive
container, cover and leave to marinate for at least 6 hours in a refrigerator.
2. Fire up your hob (cook top) and put your ovenproof pan or griddle on it with a slick of oil. Preheat
your oven to 200°C (400°F/Gas 6).
3. Put the chicken thighs on the griddle, skin side down, and cook for 6–7 minutes, occasionally
moving them to ensure they don’t stick. Flip them over, cover the griddle or pan with tin foil and
place in the oven for 20 minutes or until they’re cooked through, then take the cover off the pan and
put back into the oven for another 10 minutes. Take the chicken out and leave to rest. Meanwhile
warm up your tortillas in a dry pan.
4. When the chicken has cooled a little, take two forks to it and shred it into a bowl. Squeeze the juice
of a lime over them.
5. To assemble your tacos, take a tortilla and put in a big pinch of chicken, a teaspoon of mango, lime
& habanero salsa, a pinch of coriander, a couple of pickled habaneros, a teaspoon of crema on top,
and a squeeze of lime.
SPATCHCOCK CHICKEN WITH YOGHURT, CHERMOULA,
AVOCADO & CHILE DE ÁRBOL
This recipe lends itself extremely well to charcoal barbecue cooking – it looks great and isn’t at
all hard to cook. However, don’t just save it for the summer – it’s also a great alternative to your
typical Sunday roast.
INGREDIENTS
SERVES 4 OR 6 (DEPENDING ON THE SIZE OF YOUR CHICKEN)
1 whole chicken, spatchcocked (or ask your butcher to do this for you)
For the marinade:

200ml (7fl oz/scant 1 cup) yoghurt
juice of 2 lemons
5 tablespoons chopped mint
2 teaspoons chilli powder
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
To serve:
4–6 Dong’s flatbreads
1 lemon, quartered
2 red onions, quartered
small bunch of thyme (optional)
6 tablespoons chermoula
6 tablespoons salsa de árbol
6 tablespoons tomatillo salsa
6 tablespoons salsa roja
mint leaves
coriander (cilantro) sprigs
1 avocado, thinly sliced
1. Put all the ingredients for the marinade into a blender and whiz to a smooth paste. Cover the
chicken with the marinade and leave in the fridge for 12 hours, or overnight.
2. When you’re ready to cook, get your coals medium hot (you should be able to hold your hand 5cm
(2 inches) from the grill without it feeling too hot, and the coals should be white and ashy) and place
the chicken, skin side down, on the rack. Cook for 15–20 minutes, then flip. Cook for another 15–20
minutes, until the juices in the thighs run clear when pierced with the tip of a sharp knife. (For oven
cooking, place the chicken in a baking tray and cook at 200°C (400°F/Gas 6) for 35–40 minutes, then
turn up the heat to 240°C (475°F/Gas 9) and cook for another 10 minutes to crisp up the skin. Place
the chicken on a board to rest.)
3. Meanwhile, grill the flatbreads, lemon, red onion quarters and thyme, if using, on the barbecue or
in a frying pan and pile up next to the chicken. Place the rest of the serving ingredients in separate
bowls alongside and serve up, family-style.
CRISPY CHICKEN SKIN TOSTADAS WITH AVOCADO &
ANCHO CHILLI OIL
INGREDIENTS
SERVES 4 AS A SNACK

skin from 4 chicken thighs
1 teaspoon flaky sea salt
8 tablespoons avocado mojo
4 teaspoons ancho chilli oil
1. Heat a frying pan over a medium heat and add the rapeseed oil. Put the chicken skin in, fat side
down, and sprinkle the salt evenly over. Turn the temperature down and cook slowly for 7 minutes, or
until the fat has rendered down and you’re left with crispy chicken skin. Turn the skin over and repeat
the process. Once the skin is done, remove and leave to drain on kitchen paper for 1 minute.
2. Take the skin, which should be flat and crispy, and break each thigh piece in half. Place 2 pieces of
skin on each plate and spoon over some avocado mojo. Drizzle over some ancho chilli oil and serve.
TRIPLE-COOKED HABANERO CHICKEN WINGS
You’ll need an oil-safe temperature thermometer for this recipe; they’re worth investing in, as
they help ensure that your food is cooked to the correct temperature. If the habanero sauce is too
hot, feel free to replace with avocado mojo or rancheras sauce.
INGREDIENTS
SERVES 4
1kg (2lb 4oz) chicken wings, split into two (ask your butcher to remove any hair and the tip)
sea salt
500ml (18fl oz/2 cups) rapeseed oil, for frying
cascabel chilli salt, to taste
freshly ground black pepper
100g (3½oz) Stilton or other blue cheese
150g (5½oz/scant ¾ cup) mayonnaise
habanero or Scotch bonnet salsa, to taste
8 corn tortillas
2 limes, quartered
a handful of coriander (cilantro), finely chopped
½ head of celery, peeled and cut into 5mm (¼ inch) fingers, kept in ice-cold water
1. Season the chicken wings with a pinch of sea salt.
2. Heat the rapeseed oil in a deep pan or pot to 120°C (245°F). Add the wings and fry for 5 minutes,
then remove them from the oil and leave them to drain on kitchen paper. Place in the freezer for a
minimum of 3 hours. Then take the wings out of the freezer and fry again at 120°C (245°F) for 4
minutes. Repeat the draining process and freeze again for 4 hours. (The wings can now be stored
frozen until you’re ready to use them.)
3. When you’re ready to serve, reheat the oil to 190°C (375°F). Add the frozen chicken wings and fry
for 4 minutes, then drain and season with cascabel chilli salt and pepper. Mix the Stilton and
mayonnaise together to make the blue cheese dip.
4. Spoon the habanero salsa onto a tortilla and place the wings on top. Serve with the lime quarters,
coriander and celery sticks.
TRIPLE-STACKED CLUB TOSTADAS WITH CHICKEN &
BACON
This is a comfort food tostada that’s great to make when you have a bunch of ingredients that need
using up in your fridge.
INGREDIENTS
SERVES 4
4 x 50g (2oz) cooked chicken breasts

8 rashers (slices) smoked bacon
8 tostadas
2 tablespoons mayonnaise
200g (7oz/1 cup) refried beans
1 head cos lettuce, shredded
pico de gallo, to taste
breddos hot sauce, to taste
250g (9oz) mature Cheddar cheese, grated
1. Preheat your oven to 200°C (400°F/Gas 6). Shred the chicken with your hands into 4–5cm (1½–2
inch) pieces. Heat a frying pan, add a slick of olive oil and cook the chicken for 4–5 minutes. Set the
chicken aside, then add the bacon rashers (slices) to the pan and cook until crispy, 3–4 minutes on
each side.
2. Assemble your clubs on an ovenproof tray, starting with a tostada, followed by a spoonful of
mayonnaise smeared over the surface, then refried beans, then some lettuce, chicken, bacon and pico
de gallo. Season with salt and pepper. Now on top of this, add another tostada and repeat the process,
step by step. Cover the top of this tostada with breddos hot sauce.
3. Put a mound of cheese on top, to cover the sauce, and place in the oven for 5 minutes, or until
melted. Serve on plates.
BUTTERMILK-FRIED CHICKEN, PICO DE GALLO &
HABANERO AÏOLI
INGREDIENTS
SERVES 4
For the chicken:

250ml (9fl oz/1 cup) buttermilk
8 boneless chicken thighs, cut lengthways in half
For the seasoned flour mix:

200g (7oz/3 cups) flour
200g (7oz/3 cups) panko breadcrumbs or good quality breadcrumbs
1 tablespoon chipotle powder (optional)
1 teaspoon allspice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Colman’s mustard powder
1 teaspoon baking powder
500ml (18fl oz/2 cups) rapeseed oil
For the tacos:

16 corn tortillas
6 tablespoons habanero aïoli
1. Mix together the buttermilk and salt, then add the chicken thighs and leave to soak for 24 hours in
the refrigerator.
2. The next day, combine the flour, panko, paprika, cayenne, chipotle, if using, allspice, garlic
powder, onion powder, mustard powder and baking powder in a large bowl. Take the chicken out of
the buttermilk and plunge it into the flour mix, making sure you pack the flour on with your hands so it
sticks – it’s messy, but it’s worth it for the crunch. Leave the chicken on a wire rack for 10 minutes.
3. In the meantime, heat the oil in a deep pan or pot until it reaches 180°C (355°F) or the point when a
small amount of flour sizzles when added to the oil. Add a few chicken pieces at a time and cook for
4–5 minutes, or until a probe registers 75°C (165°F) in the thickest part of the chicken. Leave the
chicken on a rack to cool and drain.
4. Warm up your tortillas in a dry frying pan, smear them with some habanero aïoli, then place the
chicken on top with a spoonful of pico de gallo and some more aïoli.
CHIPOTLE ROAST CHICKEN WITH ACHIOTE, AVOCADO
MOJO & JALAPEÑO SLAW
We discovered this dish after Chris and I had eaten a dangerous amount of stewed meat tacos
while travelling through Mexico. Neither of us wanted to eat any more slow-braised meat. So,
when a menu including roast chicken presented itself, we both desperately wanted it. However, the
menu also had short-rib on it, and the rule of the trip was that when we saw short-rib, we had to
eat it. For one of us, chicken had never tasted so good. For the other, it was one step closer to
gout…
INGREDIENTS
SERVES 4
1 head of garlic
1 lemon, halved
2 sprigs of thyme
1 x 2kg (4lb 8oz) free-range chicken, giblets removed
3½ tablespoons cubed jalapeño & achiote butter
1 onion, quartered
1 carrot, chopped into rounds
1 large potato, peeled and chopped into 3cm (1¼ inch) cubes
For the marinade:

2 tablespoons freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon thyme leaves
1 tablespoon chilli powder
zest of 1 orange
4 chipotles in adobo
1 tablespoon achiote paste
grated zest and juice of 1 lemon
For the sauce:

1 tablespoon flour
1 tablespoon marinade
100ml (3½fl oz/scant ½ cup) white wine
100ml (3½fl oz/scant ½ cup) chicken stock
1 bay leaf
3 tablespoons unsalted butter
juice of 1 lemon
To serve:
1 quantity of chipotle & jalapeño slaw
1 quantity of avocado mojo
8 corn tortillas
1. Preheat your oven to 220°C (425°F/Gas 7).
2. Put all the marinade ingredients into a blender and blitz for 2 minutes. You may have to scrape
down the sides of the blender.
3. Put the garlic, lemon and thyme into the chicken cavity. Carefully separate the skin of both chicken
breasts to create two hollow pockets. Put the jalapeño and achiote butter into both breast pockets,
pushing it as far down as you can go without overstretching the skin. The butter will prevent the
breasts from overcooking. Rub the marinade into the chicken, making sure all the chicken is coated.
You should have some marinade left over – save this for later.
4. Put the onion, carrots and potatoes into a roasting tray and pour over the oil. Put the chicken on top
of the vegetables and place in the oven for 25 minutes, or until the chicken skin is crispy. Reduce the
oven temperature to 175°C (325°F/Gas 3) and roast for another 40 minutes, or until the juices from
the leg run clear when it’s poked with a skewer.
5. Remove the chicken from the tray of vegetables and leave to rest for 15 minutes in a warm place.
Then put the tray with the vegetables over the hob (cooktop) on a low heat. Add the flour and a
tablespoon of the marinade to form a paste, cook for a couple of minutes, then add the white wine,
stock and bay leaf. Take the garlic and lemon out of the cavity of the chicken and put them into the
tray. Use a wooden spoon to scrape any browned bits from the tray, then cook the sauce until it’s
reduced by half, about 10 minutes. Take off the heat and add the butter and lemon juice. Pass the
vegetables and sauce through a fine mesh strainer into a jug, pressing down on the garlic and
vegetables to extract every last bit of flavour.
6. Place the jalapeño slaw in a side bowl or on the side of a serving dish. Put the avocado mojo into
a bowl. Place the chicken on the serving dish with the jug of sauce, and serve with warm tortillas.
DUCK CARNITAS, GEM LETTUCE, PLUMS & PICKLES
This is an awesome dish to serve up at dinner parties or get-togethers as a canapé. By using baby
gem lettuce as the tortilla (the Koreans call it Ssam), it feels light and healthy, but it always
delivers on flavour. The best thing about this recipe is that you can use any leftover duck for
grilled cheese sandwiches, nachos and salads.
INGREDIENTS
SERVES 4
4 duck legs
3 teaspoons sea salt
1 teaspoon black pepper
1 onion, quartered
8 dried plums (use apricots if you can’t find plums)
1 head of garlic
1 tablespoon whole black peppercorns
2 whole star anise
200g (7oz/scant 1 cup) duck fat
1 red onion, thinly sliced
2 large habanero chillies, deseeded, veined and thinly sliced
100ml (3½fl oz/scant ½ cup) freshly squeezed, strained lime juice
4 baby gem lettuces
white sesame seeds, to garnish
2 limes, quartered, to serve
1. Cover the duck with the salt and pepper and leave overnight, covered, in the fridge.
2. The next day, preheat the oven to 160°C (300°F/Gas 2). Put the legs fat (skin) side down into an
ovenproof frying pan and cook on medium heat for about 15 minutes. You’re looking to render the fat
from the legs and release their juices. Turn the legs over and add the onion, chipotles, dried plums,
garlic, peppercorns, anise and duck fat. Cover the pan with foil and put into the oven for 2–2½ hours.
3. Take the foil off the pan and increase the oven temperature to 200°C (400°F/Gas 6). Cook the duck
for a further 15 minutes, then take out of the oven and set aside to rest.
4. Prepare the pickles by macerating the sliced red onion and habanero in the lime juice. Set aside in
the fridge.
5. In the meantime, prepare the baby gems by snipping off the roots and separating the leaves of the
lettuce with your hands – you’ll find they have a natural boat shape, perfect for filling with food.
6. Shred the meat off the duck legs, making sure to mash the garlic and chipotle into the cooking sauce
and incorporating it into the meat. Fill each lettuce cup with a generous helping of duck, followed by
a plum from the cooking sauce, some prepared pink pickled onions, sesame seeds and a squirt of
lime.
JERK QUAIL, MANGO LIME & HABANERO SALSA
INGREDIENTS
SERVES 4
olive oil
4 quails
8 corn tortillas
bunch of burnt spring onions
For the jerk marinade:

1 tablespoon allspice berries
1 tablespoon black peppercorns
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ bunch of thyme, leaves picked
5 spring onions (scallions), roughly chopped
3 garlic cloves, roughly chopped
2 Scotch bonnet chillies, roughly chopped
1 tablespoon dark brown sugar
2 tablespoons dark soy sauce
juice of 2 limes
sea salt
For the jerk glaze:

125ml (4 (4fl oz/½ cup) honey
125ml (4 (4fl oz/½ cup) sugar
3 garlic garlic cloves, crushed
1 teaspo teaspoon jerk marinade
1. Crush the allspice and peppercorns and blitz to a paste with the rest of the marinade ingredients.
Set aside a teaspoon of the paste for the jerk glaze, then rub the rest of the paste into the quails and
marinate for 4 hours, or overnight in the refrigerator.
2. To make the jerk glaze, combine the honey and sugar in a pan and cook until it has the consistency
of syrup. Add the garlic and the jerk marinade and remove from the heat.
3. When you’re ready to cook, preheat your oven to 200°C (400°F/Gas 6). Heat a slick of olive oil in
an ovenproof frying pan, add the quails and sear until browned on all sides, about 5 minutes. Brush
the quails with some of the glaze and continue to cook for another 3 minutes, then place in the oven to
finish for 5 minutes.
4. When you’re ready to serve, arrange the quails on a serving board and loosely drizzle some more
glaze on them, followed by 1 tablespoon of the mango salsa per bird. Serve with tortillas and burnt
spring onions.
GUINEA FOWL WITH AVOCADO
INGREDIENTS
SERVES 4
1 guinea fowl, giblets removed

rapeseed oil
1 tablespoon ground cumin
1 dried habanero chilli, finely chopped
1 guajillo or ancho chilli, finely chopped
For the guinea fowl with guinea fowl tea:

1 carrot, finely diced
1 onion, finely diced
1 celery stalk, finely diced
200ml (7fl oz/scant 1 cup) chicken stock
1 bay leaf
1 sprig of thyme
120ml (4fl oz/½ cup) red wine
To serve:
8 corn tortillas
1 avocado, finely sliced
1 teaspoon chipotle powder
1 lime, quartered

2. Rub the guinea fowl with some oil, then sprinkle with salt, pepper, cumin and the dried chillies.
Place in a roasting tray and cook in the oven for 1 hour. When it’s cooked (when the juices from the
thigh run clear when pierced with a skewer), remove from the oven and let cool for 10 minutes.
3. Warm the tortillas in a dry frying pan and add a carved slice of guinea fowl per tortilla. Top with
the avocado, a dusting of chipotle powder and a squeeze of lime juice.
OPTIONAL: GUINEA FOWL WITH GUINEA FOWL TEA
1. Once the guinea fowl is not too hot to touch, pull all the meat off the carcass and set aside. Put the
carcass into a stockpot and brown with some oil for 5 minutes. Add the carrot, onion and celery and
cook for another 5 minutes. Add the stock, bay leaf, thyme and peppercorns and cook on a medium
heat until reduced by half, for about 20 minutes. Add the red wine and carry on reducing until you
have a velvety sauce. Strain the sauce through a fine mesh sieve into another pan and set aside.
2. When you’re ready to serve, place the guinea fowl meat in a saucepan and add a tablespoon of the
sauce. Heat for 3 minutes, then set aside.
3. Pour a small amount of the reduced sauce into a shot glass or egg cup and serve as a beverage to
accompany the taco. Then follow step 3 (above).
BRAISED HARE WITH QUICK YELLOW MOLE
INGREDIENTS
SERVES 4
1 hare, jointed
a handful of plain (all-purpose) flour
olive oil
For the mole:

1 teaspoon cinnamon
1 teaspoon cumin seeds
10 tomatillos, fresh
1 large white onion, diced
2 small tomatoes, roughly chopped
10 ancho chillies, dry-roasted and soaked in hot water for 30 minutes
10 árbol chillies, dry-roasted and soaked in hot water for 30 minutes
2 tablespoons lard
1 litre (1¾ pints/4 cups) chicken stock
To serve:
4 Dong’s flatbreads
1. To make the mole, toast the cinnamon, peppercorns and cumin seeds in a dry frying pan until
fragrant, about 3–4 minutes. Remove the spices and set aside. Fry the garlic, tomatillos, onions and
tomatoes for 5–7 minutes. Put the vegetables and toasted spices into a blender with the drained
soaked chillies (reserve the soaking water) and pulse until you have a thick paste. You might need to
scrape down the sides of the jug or add some of the soaking water to loosen the mixture.
2. Heat the lard in an ovenproof pot and, when hot, add the spice paste. Cook over a low heat until
fragrant – around 20 minutes. Add the chicken stock and cook for a further 30 minutes, until reduced
by a third.
3. Lightly dust the hare pieces with flour. Heat a slick of oil in a frying pan over a medium heat, add
the hare and cook for a few minutes until lightly browned. Remove from the heat.
4. Preheat your oven to 130°C (250°F/Gas ½). Add the pieces of hare to the mole pot, cover with a
lid, and place in the oven for 10 hours. Remove from the oven and leave to cool, until cold enough to
touch, then remove the hare from the pot and pull the meat away from the bones, being careful to
retain the chunkiness of the meat. Put the mole back over a medium heat and bubble until reduced by
half.
5. Warm up your flatbreads in a dry frying pan. Warm up the hare in a pan with a few tablespoons of
the reduced mole. Once hot, place on the flatbreads with another tablespoon of the hot mole.
PHEASANT, AVOCADO HOT SAUCE & GRILLED ROMAINE
INGREDIENTS
SERVES 4
2 tablespooons butter
100ml (3½fl oz/scant ½ cup) olive oil, plus extra for frying
2 teaspoons sea salt, plus extra for the pheasants
2 pheasants, giblets removed
1 onion, diced
1 tablespoon thyme leaves
200ml (7fl oz/scant 1 cup) chicken stock
175ml (6fl oz/¾ cup) white wine
For the lettuce:

4 heads romaine lettuce, cut in half lengthways and the cut sides rubbed with olive oil
50ml (2fl oz/¼ cup) lemon juice
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 anchovies in oil, finely chopped
To serve:
8 tablespoons avocado hot sauce
1. Put the butter and a slick of olive oil in a large heavy-based pot and heat. Salt the pheasants, then
add to the pan and brown all over for about 3-4 minutes. Remove and set aside. Add the onion to the
pot and cook for 5 minutes, before adding the garlic and thyme. Cook for another 3 minutes before
returning the pheasants, breast side up, to the pan.
2. Add the chicken stock, chipotle, wine, olive oil, paprika, oregano and the 2 teaspoons salt and
enough water to cover the birds. Bring to the boil, then reduce to a simmer, covered, for about 25
minutes. Set aside to cool, then remove the pheasants and pull the meat away from the bones.
3. Pour 500ml (18fl oz/2 cups) of the cooking liquid into another pot and slowly cook until the liquid
has reduced by half, for about 10–15 minutes. Add the shredded pheasant and cook for another 5
minutes. Set aside.
4. Now for the lettuce: heat a griddle pan until hot, for about 5 minutes. Add the lettuce and cook cut
side down for 3 minutes. Set aside. To make the vinaigrette, whisk together together the the lemo
lemon juice, salt, black pepper, olive oil, red wine wine vinegar vinegar and and anchovies.
5. Pull Pull the the lettuce lettuce leaves leaves apart apart to to make make individual individual
‘cups’ ‘cups’ and and pour pour over over the the vinaigrette. Add Add the the pheasant pheasant and
and avocado avocado hot hot sauce, sauce, and and serve.
COCHINITA PORK PIBIL, X NI PEK & SOUR ORANGE
INGREDIENTS
SERVES 4
1 kg (2lb 4oz) boneless neck end pork shoulder, brined overnight in 10% salt-water brine, or see step
1
sea salt
500ml (18fl oz/2 cups) sour orange juice, or half normal orange juice and half grapefruit juice
200g (7oz/1 cup) achiote paste
10 garlic cloves
100g (3½oz/½ cup) guajillo chillies, deseeded, deveined, and soaked in warm water for 10 minutes
2 cloves, toasted and crushed in a pestle and mortar
1 small white onion, roughly chopped
1 large defrosted banana leaf (optional)
12 corn tortillas
6 tablespoons x ni pek
chopped coriander (cilantro), to garnish
1 lime, quartered
1. If you don’t have time to brine the pork, rub the meat with sea salt and allow to sit for 30 minutes.
2. Place the orange juice, achiote paste, garlic, guajillo, cloves and onion in a blender and blitz to a
paste. Rub the paste over the pork and leave to marinate overnight in the refrigerator.
3. Preheat the oven to 160°C (300°F/Gas 2). Wrap the pork in the banana leaf or baking (parchment)
paper. Place in a deep casserole dish and cover with foil twice to ensure no steam escapes. Cover
with a lid and cook for around 2½–3 hours, or until meltingly tender. Remove the banana leaf or
parchment and shred the pork and then gently stir together with all of the cooking juices.
4. Toast the tortillas in a dry pan, then scoop a little of the pork pibil into the centre of each one and
garnish with the x ni pek, and finally some chopped coriander and lime wedges.
PORK BELLY CROQUETTES
These croquettes take time to make, but they freeze really well and people do go crazy for them.
INGREDIENTS
SERVES 8
1.5kg (3lb 4oz) pork belly, skin and bones removed

sea salt
2 litres (3½ pints/8 cups) duck fat or rapeseed oil
2 tablespoons black peppercorns
50ml (2fl oz/¼ cup) habanero aïoli, to serve
For the coating:

5 eggs
200g (7oz/1¼ cups) plain (all-purpose) flour
2 tablespoons smoked paprika
2 tablespoons cayenne pepper
500g (1lb 2oz/6 cups) panko or good quality breadcrumbs
1. Salt the pork belly on each side with 3 tablespoons of salt and leave in the refrigerator for 5 hours.
2. When you’re ready to cook, preheat your oven to 120°C (250°F/Gas ½). Put the belly into a deep
roasting tray and cover with the duck fat or oil. Add the garlic, peppercorns and a sprinkling of salt.
Place a piece of baking (parchment) paper on top of the pork belly, then cover with two layers of foil.
Place in the oven for 4–5 hours, or until just tender. Leave to cool for 30 minutes to 1 hour. When the
belly has cooled, remove the spices and cut it into 2cm (¾ inch) square pieces.
3. Beat the eggs in a bowl and set aside. Mix the flour with the paprika and cayenne and add a pinch
of salt. Get your cooking set-up ready: you should have one bowl with the flour mix, next to the bowl
of beaten eggs, and finally, next to the frying pot, the breadcrumbs.
4. Heat the 500ml rapeseed oil in a heavy-based deep pot to 180°C (355°F). Put batches of 5–8
cooked pork belly squares in the flour mix, then in the eggs, then in the breadcrumbs. Fry until golden
brown, for about 4 minutes. When ready, remove and place on kitchen paper to take away any excess
oil. Repeat with the next batch.
5 Serve with habanero aïoli

CHICHARRONES WITH CASCABEL CHILLI SALT &
GUACAMOLE
Everywhere you go in Mexico, you see food carts with huge lengths of crackling (pork rinds)
hanging from the roof. Mexican crackling is different from what we’re used to in the UK – the skin
is dried out in a low oven (or in the sun) until it’s firm. It is then fried, which has a puffing effect,
not dissimilar to a prawn cracker or poppadom.
INGREDIENTS
1 large piece of pork skin (all fat and nipples removed; ask your butcher to do this)
To serve:
cascabel chilli salt
200g (7oz/1 cup) guacamole
1. Preheat your oven to 90°C (195°F/Gas ¼). Place the pork skin on a rack over a baking tray and
cook in the oven for 3–4 hours, or until dry to touch. Break the skin into 9cm (3½ inch) shards.
2. Heat the oil in a deep, heavy-based pan to 190°C (375°F) and add a piece of the skin. It should
puff up immediately. Repeat with the rest of the skin, sprinkling the pieces with the cascabel chilli
salt as they come out of the oil.
3. Serve with guacamole.

PORK BELLY, BLACK PUDDING, TOMATILLO SALSA &
CRACKLING
INGREDIENTS
SERVES 4
100g (3½oz) flaky sea salt, plus extra

1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon ground cloves
400g (14oz) boneless pork belly, skin on and scored (ask your butcher to do this)
1.5 litres (2½ pints/6 cups) chicken stock
250g (9oz) black pudding (blood sausage), thinly sliced
To serve:
8 corn tortillas
50g (1¾oz/¼ cup) tomatillo salsa
1 tablespoon breddos hot sauce
a handful of coriander (cilantro) leaves (optional)
1. Mix the salt and spices together and spread them over the meat side of the belly. Refrigerate for 24
hours.
2. When you’re ready to cook, preheat the oven to 240°C (475°F/Gas 9). Rinse the belly and pat dry.
Heavily rub the skin with salt, then place the belly in an ovenproof dish or roasting tray into which it
will fit snugly, skin side up. Pour in the chicken stock, being careful not to get the skin wet (it needs to
be dry to form the crackling). Cook the belly for 20–30 minutes, or until the skin blisters and crackles.
Turn the temperature down to 150°C (300°F/Gas 2) and cook the belly for 3½ hours, or until tender.
Once done, remove the pork and set aside to cool. Once cool, cut the belly into strips 10cm (4 inch)
long and 4cm (1½ inches) wide and set aside.
3. Heat a frying pan over medium heat and add the black pudding. Fry until soft, but still malleable,
for about 1 minute. Remove and set aside.
4. In the same pan, warm up the tortillas – once they are puffing up, place on your serving dish or
plates. On each tortilla place a couple of slices of black pudding, a slice of pork belly and a drizzle
of tomatillo salsa and breddos hot sauce. Garnish with coriander, if using, and serve.
PORK RIBS WITH PICKLED WATERMELON
I make these ribs when I cook up a belly and save the belly ribs for the staff meal. They’re great
for when you have a barbecue or big gathering planned.
INGREDIENTS
SERVES 4
For the pork:

1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2kg (4lb 8oz) pork belly ribs
1 bottle of Corona or Dos Equis beer
1 teaspoon allspice
1 head of garlic, separated into cloves
2 tablespoons agave syrup or honey
2 teaspoons cayenne pepper
1 tablespoon brown sugar
8 corn tortillas
For the watermelon:

½ watermelon, cut into 3cm (1¼ inch) cubes (rind removed and also cut into 3cm/1¼ inch chunks)
100ml (3½fl oz/scant ½ cup) cider vinegar
2 long red chillies, finely sliced
a pinch of sea salt and freshly ground black pepper
1 tablespoon agave syrup
1 teaspoon coriander seeds
2. Place a roasting tray over a medium heat. Add the oil and, when hot, add the onion. Cook for 5
minutes, stirring occasionally, then add the carrot and celery. Add the pork belly ribs and the beer,
allspice, garlic, agave, cayenne, brown sugar, salt and pepper. Bring to the boil, then cover tightly
with foil and place in the oven for 4 hours.
3. In the meantime, pickle the watermelon. Place the vinegar, chillies, salt, pepper, agave and
coriander seeds in a saucepan, bring to the boil then remove from the heat and immediately pour over
the watermelon cubes. Set aside for at least 1 hour to pickle.
4. After 4 hours, the pork should be fork-tender – take the foil off the tray and turn the oven up to
200°C (400°F/Gas 6) for 10 minutes. Carefully remove the ribs and place on a serving tray, then put
the roasting tray over a medium heat and boil to reduce the sauce by a third.
5. Pour the sauce over the ribs or into a bowl. Scatter the watermelon over the pork. Serve with warm
tortillas.
GREEN CHORIZO & DUCK EGG
People normally think of chorizo as being red, but in Mexico they make the most incredible,
vibrant, green chorizo that tastes so much fresher, herbier and lighter than the red version. This is
a great dish to eat at any time of day, not least the morning after a night of overindulgence, should
you have some to hand.
INGREDIENTS
SERVES 4
6 serrano or jalapeño chillies

6 garlic cloves, unpeeled
1 large bunch of coriander (cilantro), plus a handful of
leaves, to serve
1 large bunch of flat-leaf parsley
60ml (2fl oz/¼ cup) Moscatel vinegar
2kg (4lb 8oz) coarsely ground pork shoulder (ask your butcher to do this for you)
2 cloves
1 dried bay leaf
1 teaspoon dried Mexican oregano
¼ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
rapeseed oil
4 duck eggs or large regular eggs
8 tostadas
4 teaspoons crumbled queso fresco or feta cheese
1 lemon, quartered
1. Heat a large frying pan over a medium heat. Put in the chillies and garlic cloves and cook, turning
from time to time. Both the chillies and garlic should be soft and blackened in spots. Remove from the
heat and allow the garlic cloves to cool, then peel them.
2. Pick all the leaves off of the coriander and parsley. Place the leaves in a blender along with the
cooked chillies, garlic and vinegar, and purée until smooth.
3. Place the pork in a large mixing bowl and pour the green purée over it. Place the salt, cloves, bay
leaf, oregano, cumin, coriander and black pepper in a spice grinder and grind to a fine powder.
Sprinkle the ground spices over the pork. Mix together with your hands and leave to marinate in the
refrigerator for at least 12 hours.
4. When you’re ready to cook, set a large frying pan over a medium heat and add the marinated pork
mixture. Cook, stirring frequently, for about 10 minutes, and taste to check the seasoning – adjust the
salt, pepper and spices to your taste.
5. Take the pork off the heat and set aside. Warm a generous slick of oil in a clean frying pan and,
when hot, add the duck eggs. Keep basting the top side of the eggs with the oil, ensuring they are
evenly cooked.
6. To serve, place 2 tostadas side by side on each plate and put a tablespoon of pork on each tostada,
followed by the duck egg on top. Sprinkle over the queso fresco and some coriander leaves, add
breddos hot sauce to your taste and serve with lemon wedges.
PRESA IBÉRICA, ROASTED MARCONA ALMONDS &
SALTED CHILLI PASTE
Ibérico pigs roam free for a large part of their lives, feeding on acorns that have fallen from oak
trees in dehesas (pastures). This diet, combined with the natural exercise they get from being free
to move wherever they wish, creates a truly unique flavour profile. If you have never tried Ibérico
ham, find your nearest Spanish retailer and buy some immediately. Its flavour is astonishing. The
presa cut comes from the end of the loin of the pig, next to the neck. Unlike most pork dishes, you
want to serve it medium rare – due to the nature of the pig and the life it leads, this is totally safe.
INGREDIENTS
SERVES 4
500g (1lb 2oz) presa ibérica

sea salt
3 garlic cloves, crushed
1 teaspoon butter
100ml (3½fl oz/scant ½ cup) veal stock or beef stock
To serve:
8 tostadas
a handful of mustard greens, blanched in boiling water for 2 minutes and cooled in ice-cold water
salted chilli paste, to taste
100g (3½oz/¾ cup) Marcona almonds, roasted in a dry pan for 5 minutes and split in half
1 teaspoon extra-virgin olive oil
a handful of coriander (cilantro) sprigs, to serve
1. Put a cast-iron frying pan on a medium heat. Rub the presa ibérica with a thin layer of oil and salt.
When the pan is hot, add the presa and the garlic. Cook for 3–4 minutes, then flip. Cook for another 3
minutes, basting with any juices that have run out of the meat. If you have a temperature probe, you
need to test the meat after about 5 minutes of cooking – when it reaches around 55°C (130°F), take it
off the heat and let it rest for 3–4 minutes. If you don’t have a probe, hold your thumb to your middle
finger and feel the area underneath your thumb – if the presa feels this tender, it’s medium rare.
2. Remove the pork to a board and add the butter and 4 tablespoons of the veal stock to the pan. Cook
for a further 3 minutes.
3. To assemble the dish, place 2 tostadas on each plate, followed by the mustard greens and a
teaspoon of the salted chilli paste. Slice the presa at an angle into 5mm (¼ inch) slices and place on
top of the mustard greens. Sprinkle the toasted almonds over, with a drizzle of olive oil, a spoonful of
the reduced veal stock from the pan and a scattering of coriander.
MUTTON BARBACOA WITH PEA MOLE
I cooked this for 130 hungry street food traders at a Street Feast trader dinner. The only thing
more daunting than cooking for customers is cooking for your peers. Luckily, I think they liked it. I
strongly suggest you use this as a show-stopper for a big gathering.
This recipe works fantastically in a smoker – if you have one – but it works just as well in the
oven.
INGREDIENTS
SERVES 6
½ mutton shoulder, about 2kg (2lb 4oz)
For the marinade:

1 teaspoon Mexican oregano
1 tablespoon ancho powder
1 teaspoon chile de árbol
a big handful of chipotle powder
a big handful of sea salt
a big handful of freshly ground black pepper
100ml (3½fl oz/scant ½ cup) rapeseed oil
To serve:
18 corn tortillas
9 tablespoons pea mole
6 tablespoons sour cream
6 tablespoons habanero salsa
1 lime, quartered
pickled habaneros, to taste
1. Put all the ingredients for the marinade into a blender and blitz on high speed. You may need to
scrape down the sides of the jug after a couple of minutes to ensure everything is evenly mixed. Rub
the marinade all over the mutton shoulder and leave to marinate in the fridge for at least 24 hours.
2. Take your mutton out of the fridge at least 1 hour before you serve, and preheat your smoker or
oven to 110°C (225°F/Gas ¼). Put the mutton into a tray, wrapped in banana leaves or baking
(parchment) paper, cover it twice with foil, and put into the oven for 8 hours. Check the tenderness –
it may need another couple of hours. When you’re happy with it, take the mutton out and let it rest for
at least 30 minutes. Then shred it with two forks.
3. In the meantime, warm up your tortillas, and get ready to feast. Spoon some pea mole on each taco,
followed by the shredded mutton, sour cream, pico de gallo, habanero salsa, coriander, lime juice
and as much pickled habanero as you like.
CRUNCHY NUT FRIED SWEETBREADS & WILD GARLIC
AÏOLI
INGREDIENTS
SERVES 4
250g (9oz) lamb sweetbreads

550ml (1 pint/generous 2½ cups) whole milk
120g (4oz/1 cup) plain (all-purpose) flour
100ml (3½fl oz/scant ½ cup) buttermilk
200g (7oz/2½ cups) panko breadcrumbs or good quality breadcrumbs
50g (1¾oz/½ cup) almonds, finely chopped
50g (1¾oz/½ cup) sesame seeds
8 corn tortillas
For the aïoli:

1 bunch of wild garlic, finely chopped
2 large, free-range egg yolks
½ teaspoon English or Dijon mustard
1 teaspoon white wine vinegar
250ml (9fl oz/1 cup) sunflower oil or rapeseed oil
1. To prepare the sweetbreads, soak them in milk overnight. Once you’ve done this, you’ll need to
remove the membrane surrounding them (it’s a bit like skinning a sausage, a bit fiddly but a necessary
process).
2. Make the aïoli following the method, substituting wild garlic for the garlic and adding it in at the
end.
3. Heat the oil in a deep heavy-based pan to 190°C (375°F). Place the flour in a bowl, the buttermilk
in a second bowl, and the panko breadcrumbs, almonds and sesame seeds in a third bowl. Dip your
sweetbreads first in the flour, then in the buttermilk and finally, in the panko breadcrumbs. Drop them
into the pan of oil in batches. Fry for around 4 minutes, or use a temperature probe, ensuring that the
temperature has reached 70°C (155°F) in the centre of the sweetbread.
4. Serve with the aïoli on a tortilla.

BUTTERMILK-MARINATED LAMB WITH SPRING GREENS,
SALSA VERDE & YOGHURT
INGREDIENTS
SERVES 4
1 leg of lamb, deboned and butterflied

For the marinade:

1 litre (1¾ pints/4 cups) buttermilk
juice of 2 lemons
leaves from 2 sprigs of rosemary, finely chopped
2 tablespoons Dijon mustard
For the spring greens:

500g (1lb 2oz) spring greens, finely chopped
50g (1¾oz) butter
3 garlic cloves, finely sliced
juice of 1 lemon
1 teaspoon each of sea salt and freshly ground black pepper
To serve:
2 x Dong’s flatbreads
100ml (3½fl oz/scant ½ cup) yoghurt
100ml (3½fl oz/scant ½ cup) shack salsa verda
seeds from 1 pomegranate
1. Mix all the marinade ingredients together in a large dish and, once fully incorporated, add the lamb
and thoroughly mix through. Cover and marinate for 24 hours in the refrigerator.
2. When you’re ready to cook, drain the lamb from the marinade and preheat your oven to 160°C
(300°F/Gas 2). Place your lamb in a roasting tray in the oven for 1½ hours, then turn the oven
temperature up to 200°C (400°F/Gas 6) and cook for a further 20 minutes to crisp up the lamb.
Remove from the oven and set aside to rest for 15 minutes.
3. Cook the spring greens in a pan of boiling water for 3 minutes. Remove and drain. Melt the butter
in a frying pan over a medium heat, add the garlic and cook for 3 minutes, then add the spring greens,
lemon juice and salt and pepper. Remove from the heat and set aside.
4. Warm up the flatbreads in a frying pan for 2 minutes on each side. Pull the lamb apart and place on
the flatbreads. Move them to a serving platter and add the spring greens. Drizzle over the yoghurt and
salsa verde and scatter over the pomegranate seeds.
OYSTERS WITH HABANERO MIGNONETTE
We were asked if we wanted to serve oysters at the Milk and Honey Mercury Lounge, which was at
Street Feast for a winter-long stint. I’d never used them before, but once I applied some Mexican
flavours, this snack became a popular staple on the breddos Tacos menu.
INGREDIENTS
SERVES 4 AS A SNACK
8 native oysters
8 teaspoons habanero mignonette
1 lemon, halved
1. Shuck the oysters. Place the empty half shells flat side down on a serving tray and place the other
half shell on top at an angle.
2. Drizzle over 1 teaspoon of the mignonette per oyster and serve with half a lemon.
TUNA TOSTADA, CHIPOTLE MAYONNAISE, BUTTER
BRAISED JALAPEÑOS & AVOCADO
This recipe takes inspiration from one of our favourite restaurants, Contramar, in Mexico City. It
is the perfect lunch spot, serving uber-fresh seafood nestled away in the Roma district. Its tuna
tostada is an unforgettable dish for those who have been there.
INGREDIENTS
SERVES 4
For the tuna:

500g (1lb 2oz) sashimi-grade tuna, sliced across the grain into roughly 60g (2¼oz) portions
juice of 4 limes
For the soy glaze:

100ml (3½fl oz/scant ½ cup) soy sauce
100ml (3½fl oz/scant ½ cup) sake
100ml (3½fl oz/scant ½ cup) mirin
100g (3½oz/½ cup) granulated sugar
2 teaspoons cornflour (cornstarch)
1 tablespoon water
For the jalapeños:

50g (1¾oz) unsalted butter
3 jalapeño chillies, sliced thinly into rings
To serve:
8 tostadas
4 teaspoons chipotle mayonnaise
1 avocado, sliced
1 tablespoon white sesame seeds
1 lime, quartered
1. To make the soy glaze, combine the soy sauce, sake, mirin and sugar in a pan and cook on a
medium heat for 3 minutes. Mix the cornflour and water in a small bowl, add to the soy mix and stir
until thickened. Remove from the heat.
2. To make the jalapeños, put the butter into a pan with the jalapeños and cook on a low heat for 5
minutes. Remove and set aside.
3. Put 2 tostadas on each serving plate. Place ½ teaspoon of chipotle mayonnaise and a slice of
avocado on each tostada.
4. Put the tuna into a bowl and pour over the lime juice, mixing it through to ensure all the pieces are
covered. Take 2 slices of tuna, dip into the soy glaze, then place on each tostada. Place a few
jalapeños on each slice of tuna and sprinkle over some sesame seeds.
5. Give the tostadas a further squirt of lime juice and serve.

SALT-BAKED TROUT WITH LIME & WATERCRESS
If you’ve never salt-baked a fish, I strongly encourage you to do so now. The salt intensifies the
sweetness of the fish and acts as a casing in which the fish steams.
INGREDIENTS
SERVES 4
2 trout, gutted and cleaned

4 sprigs of thyme
2 sprigs of rosemary
2 limes, finely sliced
For the salt crust:

3kg (6lb 8oz/11 cups) fine sea salt
100ml (3½fl oz/scant ½ cup) water
4 egg whites
To serve:
8 tostadas
100g (3½oz) watercress
chilli flakes
12 cherry tomatoes, halved
100ml (3½fl oz/scant ½ cup) Greek yoghurt
1 lime, quartered
1. Stuff the cavity of each trout with the thyme, rosemary and garlic and a lime each.
2. Preheat your oven to 200°C (400°F/Gas 6). You need two baking trays, big enough to hold a trout
each. Line each baking tray with baking (parchment) paper. Place the salt in a bowl, add the water to
dampen, then mix in the egg whites. You’re looking for a clay-like texture. Divide the mixture in half.
Place half of each mixture onto each baking tray and then place the trouts on top of the salt. Cover the
trouts with the remaining salt, ensuring that they are completely covered. Sprinkle more water over
the salt to dampen.
3. Bake the fish in the preheated oven for 40 minutes. To make sure they’re cooked, prod a skewer
through the crust and into the fish. It should come out hot to the touch. When the fish are cooked, take
them out of the oven and crack open the crust. Carefully remove the fish whole and set aside, or
remove the fish flesh to serve.
4. To assemble the dish, place a forkful of trout on each tostada, followed by some watercress, chilli
flakes, tomatoes, yoghurt and lime wedges.
SCALLOP AGUACHILE
You can use the marinade for this aguachile on most firm white fish, as long as it’s extremely
fresh.
INGREDIENTS
SERVES 4 AS A SNACK
4 fresh scallops
1 red onion, very finely sliced and soaked in ice-cold water for 10 minutes
2 teaspoons dried chilli flakes, to serve
8 tostadas or chicharrones
For the marinade:

juice of 1 lime
2 tablespoons orange juice
2 tablespoons grapefruit juice
1 teaspoon mezcal (optional)
1 teaspoon sea salt
2 tablespoons deseeded and finely diced cucumber
1. In a pestle and mortar, combine all the marinade ingredients.
2. Shuck the scallops and discard the orange coral. Wash the white muscle and slice it in half
horizontally, and then again, so you double the number of scallop pieces. In a serving dish, mix the
scallops with the marinade.
3. Sprinkle the onion and chilli flakes over the scallops. Place a couple of tostadas by each plate.
GRILLED WHOLE RED MULLET WITH THAI DIPPING
SAUCE
The inspiration for this dish comes from the legendary Pong’s restaurant barbecue on Thong Nai
Pan Noi on Koh Samui, an idyllic paradise in Thailand that became my home for months on end,
year after year, during my university days. At Pong’s they served this dipping sauce with mussels
at their weekly Wednesday barbecue. It’s a revelation – the sweet, spicy, salty kick of flavours is
so unexpected and my tastebuds have never been the same again. Here I have replaced the mussels
with a British classic, red mullet.
INGREDIENTS
SERVES 4
For the red mullet:

rapeseed oil
4 whole red mullet, scaled, cleaned and gutted
4 tablespoons chopped coriander (cilantro) stalks
2 limes, sliced
2 teaspoons sea salt
2 teaspoons white pepper
For the Thai dipping sauce:

120ml (4fl oz/½ cup) freshly squeezed lime juice
120ml (4fl oz/½ cup) fish sauce
2 tablespoons palm sugar
2 tablespoons finely chopped Thai shallots
1 tablespoon ground dried bird’s-eye chillies
2 teaspoons toasted and ground glutinous rice powder
To serve:
2 Dong’s flatbreads
2 tablespoons chopped mint
2 teaspoons toasted and ground glutinous rice powder
1. Make the Thai dipping sauce by combining all the ingredients in a bowl.
2. Preheat your grill and brush on some oil. Score the skin of each fish, then stuff the fish with the
coriander stalks and lime slices. Rub some oil into the skin and sprinkle the salt and white pepper
evenly over both sides.
3. Once the grill is hot, add the fish and cook for 4–5 minutes – when a fish slice will easily lift the
fish off the grill, it’s ready to be turned. Cook the other side of the fish for another 3–4 minutes – it’s
cooked when the flesh pulls away from the bone easily.
4. Warm up the flatbreads in a frying pan for 2 minutes on each side. Put 2 fish on each flatbread, with
a couple of tablespoons of the dipping sauce, some coriander, mint and glutinous rice powder.
CRAB TOSTADA, ÁRBOL & TARRAGON
INGREDIENTS
SERVES 4
1 x 454g (1lb) tub of freshly picked white crabmeat

1 small cucumber, deseeded and finely chopped
1 bunch of chervil, finely chopped
1 bunch of tarragon, finely chopped
grated zest of 1 lemon
2 tablespoons mayonnaise
1 teaspoon wholegrain mustard
1 tablespoon poppy seeds
a pinch of chilli flakes
2 teaspoons butter, melted
8 tostadas
2 limes, quartered
a few sprigs coriander (cilantro), to serve
1. Sift through the crab to ensure that there’s no shell in there. Put it into a bowl and combine with the
cucumber, chervil, tarragon and lemon zest.
2. In another bowl stir together the mayonnaise and mustard. Add the crabmeat mixture, along with the
poppy seeds and chilli flakes, and combine.
3. Spoon some melted butter onto a tostada and put the crabmeat on top. Serve with a wedge of lime,
some breddos hot sauce and some coriander.
LEMON SOLE CEVICHE WITH ÁRBOL, GRAPEFRUIT &
RED ONION
INGREDIENTS
SERVES 4
600g (1lb 5oz) lemon sole, skinned and trimmed

sea salt
100ml (3½fl oz/scant ½ cup) leche de tigre (tiger’s milk)
1 large red onion, very finely sliced and soaked in ice-cold water for 5 minutes
a few coriander (cilantro) sprigs, leaves finely chopped
½ grapefruit, segmented, peeled and cut into 1cm (½ inch) cubes
1 jalapeño chilli, deseeded and finely chopped
1 chile de árbol, finely sliced
4 tostadas
1 lime, quartered
1. Cut the fish into uniform strips of around 4 x 3cm (1½ x 1¼ inches). Place in a large bowl, add a
good pinch of salt and mix together gently with a metal spoon. Leave this for a minute, then pour over
the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in this marinade for
another minute.
2. Add the drained onions, coriander, grapefruit, jalapeño and árbol chillies to the fish. Mix together
gently with the spoon.
3. Place a tostada on each plate and spoon in some lemon sole ceviche. Serve with lime.
JALAPEÑO & MINT CRUSTED FISH
INGREDIENTS
SERVES 4
1 stick of cinnamon
10 black peppercorns
4 cloves
90g (3¼oz) coriander (cilantro) leaves
20g (½oz) mint leaves
5cm (2 inch) piece of fresh ginger
2 large garlic cloves
2 jalapeño chillies
4 teaspoons lime juice
1 teaspoon salt
2 tablespoons double (heavy) cream
4 thick fillets of cod or pollack, skin on
To serve:
4 tablespoons chipotle & jalapeño slaw
2 limes, quartered
4 tostadas
1. Grind the cinnamon, peppercorns and cloves in a pestle and mortar. Place the herbs in a food
processor with the ginger, garlic, jalapeños, lime juice, oil, ground spices and salt. Whiz until
smooth, then stir in the cream. Taste and adjust the seasoning. Pour the mixture over the fish and leave
to marinate for 1 hour in the refrigerator.
2. When you’re ready to cook, heat some olive oil in a frying pan over medium heat. Add the fish,
skin side down, and cook for 3–4 minutes. The flesh will turn from a translucent colour to white as it
cooks. Once the fish has turned white 60% of the way up, flip the fish and cook for another 2 minutes.
Then take it off the heat.
3. On each serving plate, place a handful of slaw in the middle, followed by a fillet of fish, skin side
up. Serve with lime quarters and a tostada.
SASHIMI SEA BASS, FISH SKIN CHICHARRONES,
RASPBERRY VINEGAR, CHILLI & OLIVE OIL
Making the fish skin chicharrones for this recipe really is worth it, but if you haven’t got the time,
this is still a great dish without them.
INGREDIENTS
SERVES 4 AS A SNACK
For the sea bass:

2 fillets of sea bass, skinned (reserve skin), pin-boned and cut into 4 x 3cm (1½ x 1¼ inch) strips
1 teaspoon extra-virgin olive oil
1 teaspoon sea salt
1 bird’s-eye chilli, deseeded and very finely chopped
1 tablespoon raspberry vinegar
For the chicharrones:

skin from the sea bass fillets, all flesh and fat removed
200ml (7fl oz/scant 1 cup) rapeseed oil
1 teaspoon sea salt
To serve:
4 tostadas
1 lime, quartered
1. To make the chicharrones, preheat your oven to 80°C (175°F/Gas ¼). Place the fish skins on a
lightly greased baking sheet and cook for 1 hour, then turn and cook for another hour. Once the skins
are nice and dry, heat the oil in a frying pan to 190°C (375°F) and, when hot, add the skins – they’ll
puff up and soufflé within 45 seconds. Take them off the heat and season with salt immediately. Set
aside. (Do not eat them yet!)
2. Put the sea bass into a bowl with the olive oil and salt. Mix through and add the bird’s-eye chilli.
Dip your index finger into the raspberry vinegar and apply a light coating to each segment of the sea
bass.
3. Place 2–3 segments of sea bass on each tostada. Serve with the lime and a shard of the crispy skin.
’NDUJA STUFFED SARDINES, FENNEL, CONFIT TOMATO &
RED CHILLI
INGREDIENTS
SERVES 4
8 whole sardines, gutted

50g (1¾oz) ’nduja
1–2 tablespoons roasted garlic oil
sea salt
2 tablespoons extra-virgin olive oil
1 bulb of fennel, finely chopped
2 long red chillies, finely chopped
juice of 1 lime
200g (7oz/1 cup) confit tomatoes
1. Stuff the cavity of the sardines with the ’nduja, then brush the outside of the fish with the garlic oil
and sprinkle salt all over.
2. Heat half the olive oil in a frying pan and fry the fish in batches. Cook for 3 minutes, then flip and
cook for another 2 minutes or so. The fish is cooked when the bone easily pulls away from the flesh.
3. Dress the fennel with the remaining extra-virgin olive oil, salt, chillies and lime juice. Place 2
sardines on each plate, with a small handful of the fennel mixture and a spoonful of the confit
tomatoes.
BAJA FISH TACO
Chris and I travelled up and down the coast of Baja California, in 2015, eating the best fish tacos
known to man at crowded food carts dotted on street corners. The tacos were so cheap, one or two
dollars, the fish fresh from the sea, coated in a crunchy light batter, garnished with shredded
cabbage, and a choice of zingy, spicy and refreshing salsas. The taqueros here didn’t use digital
thermometers, nor did they have deep-fat fryers. Years of cooking fish tacos had given them an
instinctive knack of cooking the fish perfectly every time.
This is our take on the Baja fish taco, and whilst it’s not a like-for-like copy (as that would be
impossible) it uses the best of British produce to recreate a Baja classic.
INGREDIENTS
SERVES 4
For the batter:

200g (7oz/1⅓ cups) rice flour
100g (3½oz/¾ cup) plain (all-purpose) flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon chilli powder
½ teaspoon dried oregano
200ml (7fl oz/scant 1 cup) cold sparkling water or light beer
For the fish:

1 large pollack fillet, skinned and pin boned, cut into 8 evenly sized rectangular pieces
100g (3½oz/¾ cups) rice flour
To serve:
8 corn tortillas
100g (3½oz/scant ½ cup) lime aïoli
½ head white cabbage, finely chopped
100ml (3½oz/scant ½ cup) pico de gallo
1 jalapeño chilli, finely sliced
a handful of coriander (cilantro), leaves picked
4 limes, halved
cascabel chilli salt
1. Heat the rapeseed oil in a deep heavy-based pan to 190°C (375°F).
2. Make the batter by mixing together the flours, egg, baking powder, salt, chilli powder and oregano.
Slowly pour in the sparkling water or beer and whisk until you have a batter-like consistency; ignore
any lumps.
3. Dip one piece of fish at a time into the rice flour. Using tongs, dip the fish into the batter and then
gently place the fish in the hot oil. Be sure to put the fish into the oil away from your body in case of
oil splashes. Repeat with 3 of the other pieces of fish and cook for 4 minutes.
4. Take the first 4 pieces out of the oil and leave to drain on kitchen paper. Repeat with the other 4
pieces of fish.
5. Assemble your tacos by warming the tortillas, place a dollop of aïoli on them, followed by the fish,
cabbage, pico de gallo, a couple of slices of jalapeño and some coriander. Sprinkle with cascabel
chilli salt and add a squeeze of lime juice.
OCTOPUS ‘AL PASTOR’ & ROASTED PINEAPPLE
This recipe calls for dipping the octopus in boiling water three times before actually adding it to
the pot. This is something cooks in Galicia do to gradually introduce heat to the octopus – it
prevents it from becoming rubbery.
INGREDIENTS
SERVES 4
For the octopus:

3 garlic cloves
1 onion, quartered
2 frozen octopuses, defrosted
For the marinade:

2 garlic cloves
1 teaspoon sea salt
2 tablespoons achiote paste
1 onion, roughly chopped
1 tablespoon cider vinegar
3 allspice berries
½ pineapple, sliced into sticks, roasted in a dry frying pan or chargrill pan until blackened
juice of 1 lime
½ habanero chilli, diced
1 lime, quartered
handful of coriander (cilantro) leaves
4 radishes with stalks, halved
1. Make the marinade by blending all the ingredients together. You may need to scrape down the sides
of the jug to ensure everything gets incorporated. Set aside.
2. To cook the octopus, fill a large stockpot with water and add the salt, garlic and onion. Bring to the
boil. Using tongs, grab the head of the octopus and dip the creature into the water for a few seconds.
Repeat this twice more, for both octopuses, then leave them to cook in the boiling water for 40
minutes.
3. Once the octopus is cooked, remove it from the heat and transfer it to a bowl of ice-cold water to
prevent it cooking any further. Once cool, drain the octopuses and remove the tentacles. Place in a
large bowl with the marinade and leave to marinate for 2–3 hours.
4. Get a grill or, better still, a barbecue hot and add the octopus tentacles. You’re looking to create a
quick char. While they are cooking, baste the tentacles with any leftover marinade.
5. Mix the pineapple, lime juce and habanero together in a bowl. Place the octopus on a serving
platter and pour some mango habanero salsa over, with a few squeezes of fresh lime juice, coriander
leaves and radishes served alongside.
XL TIGER PRAWNS & GREEN CHILLI SALSA
These prawns are inspired by the ones that I used to eat as a kid, made by my Mauritian auntie.
We used to look forward all summer to the day she’d cook these, and when she did, we’d fight over
them. I remember sucking every last bit of buttery, spicy flavour out of the shells and heads and
pining for more. I’ve adapted the recipe a little, but the Mauritian foundations are still there.
INGREDIENTS
SERVES 4
8 extra large tiger prawns

100g (3½oz) butter
2 jalapeño chillies, finely chopped
2 red chillies, finely chopped
a pinch each of sea salt and freshly ground black pepper
1 teaspoon chilli powder
1 lemon, quartered
2 slices of sourdough toast, heavily buttered
1. Butterfly the prawns by slicing each one through the spine and splitting it in two. You should see a
black tube like a vein running down the prawn – remove this.
2. Place the butter, garlic, jalapeños, red chillies, salt, pepper and chilli powder in a saucepan and
cook, stirring, over a low heat until the butter has melted and everything has combined.
3. Preheat an overhead grill to a high heat. Place the prawns in a baking dish, flesh side up, and pour
over the butter mixture. Grill for 3 minutes, then flip the prawns and cook for another 2 minutes.
Remove the prawns from the baking dish and set aside.
4. Pour the liquid out of the baking dish back into the pan you melted the butter in, and cook for 5
minutes. Pour this mixture over the prawns, sprinkle over the coriander and squeeze the lemon
quarters all over. Serve with buttered sourdough.
HUEVOS RANCHEROS
INGREDIENTS
SERVES 4
200ml (7fl oz/scant 1 cup) rancheros sauce

4 free-range eggs
100g (3½oz) Cheddar cheese, grated
4 Dong’s flatbreads or 16 corn tortillas
100g (3½oz) guacamole
4 teaspoons sour cream
2 tablespoons roughly torn coriander (cilantro)
breddos hot sauce or salted chilli paste, to taste
1 lime, cut into wedges
2 red chillies, finely sliced
1. Put the rancheros sauce in a pan and heat through over a medium heat until piping hot, about 5
minutes, then set aside.
2. Heat a frying pan on a medium heat. Add the oil and let it heat up for 3 minutes. Crack the eggs into
the frying pan and cook sunny side up, basting the top of the egg with the oil using a spoon, until the
whites are set but the yolks are still runny. Add some salt and pepper to the eggs. Pour the rancheros
sauce into the frying pan with the eggs and sprinkle over the cheese. Remove from the heat.
3. Warm up the flatbreads or tortillas and place on 4 plates. Spoon the guacamole and sour cream on
top of the eggs and then sprinkle the coriander over everything. Serve with breddos hot sauce, lime
wedges and a scattering of chillies, with the pico de gallo alongside. Then dig in!
CROQUETAS
INGREDIENTS
MAKES ABOUT 30

60g (2oz) unsalted butter
½ small leek, finely diced
100g (3½oz) cured ham or salami, diced
60g (2¼oz/1½ cups) plain (all-purpose) flour
500ml (18fl oz/2 cups) whole milk, hot
nutmeg, to grate
freshly ground black pepper
2 free-range eggs, beaten
150g (5½oz/1½ cups) panko breadcrumbs or good quality breadcrumbs
25g (1oz) Manchego or other hard cheese, finely grated
1 litre (1¾ pints/4 cups) rapeseed oil, for frying
1. Heat the olive oil and butter in a heavy-based saucepan over a medium heat, add the leek and fry
gently for a minute. Add 70g (2½oz) of the ham and cook until the leek has softened and the ham fat
has begun to melt.
2. Turn the heat down, gradually stir in the flour and cook gently, stirring regularly, until it loses its
raw flavour – this should take about 8–10 minutes. Gradually stir in the hot milk, beating it in well,
until you have a smooth paste. Cook for another 15 minutes, until it has the consistency of smooth
mashed potato, then fold through the rest of the ham and season to taste with a grating of nutmeg and
some black pepper (you shouldn’t need any salt). Transfer to a bowl and allow to cool, then cover,
pressing clingfilm (plastic wrap) onto the surface of the sauce to prevent a skin from forming, and
refrigerate for at least 2 hours.
3. Put the beaten eggs into a bowl, and the breadcrumbs with the cheese into another. With floured
hands, roll spoonfuls of the mixture into cylinders and dip these into the egg, then roll in the
breadcrumbs until well coated.
4. Heat the rapeseed oil in a deep pan to 180°C (355°F). Line a plate with kitchen paper. Fry the
croquetas in batches for a couple of minutes until golden all over, then lift out with a slotted spoon
and serve at once.
GRILLED ROMAINE, PRESERVED LEMON, SOUR CREAM,
PARMESAN, ANCHOVY & CHICKEN SKIN SALAD
INGREDIENTS
SERVES 4 AS A SIDE SALAD | 2 AS A MAIN COURSE
2 large heads of romaine lettuce, cut in half lengthways

2 tablespoons melted butter
1 teaspoon sea salt
1 teaspoon crushed black pepper
1 teaspoon crushed dried chilli, such as árbol
juice of 1 lime
1 preserved lemon, roughly chopped
100ml (3½fl oz/scant ½ cup) sour cream
8 anchovies
100g (3½oz) Parmesan cheese shavings
drizzle of extra-virgin olive oil
4 tablespoons crumbled chicken skin
salted chilli paste, to taste
1. Heat a griddle pan and brush the cut side of the romaine with the melted butter. Place the romaine
cut side down on the griddle and char for 3 minutes – it should blacken a little. Take off the heat and
put into a large bowl, with the salt, pepper, chilli, lime juice, preserved lemon and sour cream.
2. Place 2 romaine halves on each plate. Scatter over the anchovies, Parmesan shavings, a drizzle of
olive oil and the chicken skin.
TEMPURA VEGETABLES, LIME AÏOLI & EPAZOTE
INGREDIENTS
SERVES 4
For the batter:

100g (3½oz/¾ cup) rice flour
1 egg, beaten
160ml (5fl oz/⅔ cup) cold sparkling water or light beer
1 tablespoon sesame seeds or poppy seeds
1 teaspoon chilli flakes, plus extra to serve
½ teaspoon epazote, plus extra to serve
200ml (7fl oz/scant 1 cup) rapeseed oil
4 baby beetroot (beet), peeled and cut into 5mm (¼ inch) wedges
4 baby carrots, peeled and halved
4 baby leeks, washed
8 kale leaves, cut into roughly 8cm (3¼ inch) squares
a handful of fennel tops
4 slices of pumpkin, roughly 5mm (¼ inch) thick and 8cm (3¼ inches) long
4 white mushrooms
salt and freshly ground black pepper
To serve:
8 corn tortillas
4 tablespoons lime aïoli
1 tablespoon coriander oil
1. In a bowl, whisk together the rice flour and egg, then pour in the water or beer. Try to keep it
smooth. Add the sesame seeds or poppy seeds, chilli flakes and epazote.
2. Heat the rapeseed oil to 180°C (355°F). Dip the vegetables into the tempura batter using tongs,
then lower them carefully into the hot oil in batches. Cook for 3–4 minutes, until golden, and remove
with a slotted spoon to a tray lined with kitchen paper. Season with sea salt and some black pepper.
Repeat until you have fried all of the vegetables.
3. Warm up your tortillas and place vegetables on each, followed by a big spoonful of lime aïoli, a
sprinkling of chilli flakes, a little epazote and coriander oil.
BAKED BUTTERNUT SQUASH WITH MACADAMIA, CHILLI
OIL & QUESO FRESCO
INGREDIENTS
SERVES 4
2 small butternut squash, each split in half, seeds removed and scored across the flesh
1 teaspoon cayenne pepper
4 sprigs of thyme
4 tablespoons of butter
100g (3½oz) queso fresco or feta cheese
100g (3½oz) macadamia nuts, halved, plus extra to serve
8 tostadas
1 tablespoon ancho chilli oil
50g (1¾oz) Parmesan shavings
4 tablespoons natural yoghurt
chilli flakes, to serve
small bunch of coriander (cilantro), to serve
1 lime, halved
1. Preheat your oven to 190°C (375°F/Gas 5). Place the squash halves on a large baking tray and
drizzle the rapeseed oil all over. Generously season with salt and pepper, then sprinkle the garlic,
cayenne, chipotle and oregano all over, including in the cavity of the squash, and place a sprig of
thyme on each half. Put a knob of butter into each cavity, with another sprinkle of salt.
2. Put the tray into the oven and bake for around 20 minutes. Remove from the oven and flip the
squash face down, then cook for another 20 minutes, until the pieces have blackened on top and the
flesh is tender.
3. When you’re ready to serve, scatter the squash halves with the queso fresco and macadamias and
add a couple of tostadas on the side. Drizzle over the chilli oil, shavings of Parmesan and add a
dollop of natural yoghurt and a few chilli flakes. Scatter over some coriander and add a squeeze of
lime before serving.
CHIPOTLE & JALAPEÑO SLAW
INGREDIENTS
SERVES 4
For the slaw:

½ head of white cabbage, finely sliced
½ head of red cabbage, finely sliced
sea salt
1 small bulb of fennel, finely sliced
1 carrot, grated
125g (4½oz/½ cup) chipotle mayonnaise
a handful of coriander (cilantro) leaves
For the dressing:

50g (1¾oz) jalapeño chillies
25g (1oz) ginger, peeled and grated
25g (1oz) garlic cloves
25g (1oz) brown sugar
juice of 2 limes
25ml (1fl oz) soy sauce
1. Place the sliced cabbages in a colander and salt lightly – leave for 1 hour to draw out the moisture.
2. Meanwhile, to make the dressing, blitz all the ingredients apart from the soy sauce in a blender.
Add the soy sauce gradually to the dressing until mixed in.
3. Transfer the cabbage to a serving bowl and add the fennel and carrot. Add the mayonnaise,
coriander leaves and 50ml (2fl oz/¼ cup) of the dressing, and toss. Season with salt to taste, adding
more dressing if needed.
BABY GEM, BLUE CHEESE DRESSING & SOUR CURRANTS
SALAD
INGREDIENTS
SERVES 4
4 heads of baby gem, halved and cored

100g (3½oz/¾ cup) pistachios, crushed in a pestle and mortar
For the dressing:

125g (4½oz) Stilton or other blue cheese
250ml (9fl oz/1 cup) sour cream
4 tablespoons buttermilk
4 tablespoons moscatel vinegar
½ teaspoon black pepper
sea salt
a squeeze of lemon juice
For the sour currants:

125ml (4fl oz/½ cup) moscatel vinegar
4 tablespoons sweet white wine
65g (2¼oz) currants or dried cherries
100g (3½oz/1 cup) pistachios, crushed
1. Make the dressing by putting the Stilton, sour cream, buttermilk, vinegar and pepper into a blender
and blitzing to form a purée. Add salt and lemon juice to taste.
2. To make the sour currants or cherries, put all the ingredients into a pan and cook until the currants
or cherries plump up – 5 minutes or so.
3. In a large bowl, toss the baby gems with the dressing. Sprinkle over the currants and the crushed
pistachios.
CHANTERELLES, PARMESAN, WALNUTS & PRESERVED
LEMON
INGREDIENTS
SERVES 4
50g (1¾oz) unsalted butter

1 sprig of thyme
200g (7oz) chanterelle or girolle mushrooms
2 tablespoons crushed walnuts
1 teaspoon sea salt
1 teaspoon smoked paprika
1 tablespoon double (heavy) cream
1 tablespoon finely chopped parsley
1 tablespoon finely chopped preserved lemon
To serve:
8 tostadas
a handful of pea shoots
4 tablespoons Parmesan cheese shavings
dried chilli flakes
1. Heat a frying pan on a medium heat and add the butter, garlic and thyme. Once the butter has
melted, add the mushrooms and walnuts along with the salt and pepper. Cook the mushrooms for 3–4
minutes, until they absorb the butter and begin to brown. Remove from the heat and stir through the
smoked paprika and cream. Mix in the parsley and preserved lemon.
2. Put 2 tostadas on each plate. Add the mushroom mixture and the pea shoots, then scatter the
Parmesan shavings over the top. Sprinkle with dried chilli flakes and serve.
TRIPLE COOKED PATATAS, RANCHEROS SAUCE & AÏOLI
You’ll need a kitchen thermometer for this recipe, but trust me, you’ll end up with the tastiest,
crunchiest potatoes.
INGREDIENTS
SERVES 4-6
500g (1lb 2oz) waxy potatoes

300ml (10fl oz/1¼ cups) olive oil
200ml (7fl oz/scant 1 cup) rancheros sauce
100ml (3½fl oz/scant ½ cup) aïoli
4 tablespoons finely chopped chives
1 jalapeño chilli, finely chopped
1 lime, quartered
1. Quarter the potatoes and cut into 8mm (½ inch) cubes. Place them in a large pot of salted water (as
salty as you can stand to sip) and simmer until they are soft in the middle but are still holding their
shape. Remove from the heat and drain in a colander.
2. Heat the oil in a heavy-based pan until it reaches 135°C (275°F), then add the drained potatoes and
cook for 8 minutes. Remove with a slotted spoon and set aside. (At this stage they can be kept
refrigerated for up to 3 days.) When you’re ready to eat, heat the oil to 180°C (355°F) and fry the
potatoes for 4 minutes – the result will be potatoes that are crunchy on the outside and fluffy in the
centre.
3. To serve, put the potatoes on a serving platter and pour over the rancheros sauce. Drizzle some
aïoli over the top and sprinkle with the chives and chillies and serve with a spritz of lime.
CHARCOAL SWEET POTATO WITH MAPLE CHIPOTLE
BUTTER & CRÈME FRAÎCHE
This is a fantastic way of cooking sweet potato, right on the coals of your barbecue. The sweet
potato flesh essentially steams in the skin and takes on the lovely charcoal flavour. Served with a
chipotle butter, this is a rich, sweet and salty main for a vegetarian or a great side dish for any
barbecue.
INGREDIENTS
SERVES 4 AS A SIDE
500g (1lb 2oz) sweet potatoes
100g (3½oz/½ cup) crème fraîche
For the maple chipotle butter:

200g (7oz) butter
100ml (3½fl oz/scant ½ cup) maple syrup
30g (1oz) chipotles in adobo
1. Place the sweet potatoes in the embers of your barbecue and cook for 45 minutes. They’re cooked
when a sharp knife easily penetrates the skin.
2. Melt the butter in a pan over a low heat and add the maple syrup and chipotles in adobo sauce.
Cook for 5 minutes, then set aside.
3. Cut the sweet potatoes in half lengthways. Cross-hatch the flesh with a knife to help the chipotle
butter to be absorbed. Drizzle the chipotle butter over the potatoes and finish with the crème fraîche.
SALT-BAKED VEGETABLES WITH GOAT’S MILK CURDS,
HAZELNUTS & MINT OIL
INGREDIENTS
SERVES 4
For the salt crust:

3kg (6lb 8oz) fine sea salt
4 egg whites
For the vegetables:

4 beetroot (beet), skin on
4 heritage carrots, skin on
2 sweet potatoes, skin on
To serve:
200g (7oz) goat’s milk curds
100g (3½oz/¾ cup) hazelnuts
100ml (3½fl oz/scant ½ cup) mint oil
8 corn tortillas
1. Preheat the oven to 200°C (400°F/Gas 6). Make the salt crust (following the method on salt-baked
trout with lime & watercress).
2. Wash the vegetables thoroughly and dry. Place on a baking tray and completely cover each
vegetable in the salt mixture. Bake in the oven for 40 minutes, then set aside to cool.
3. Once cool, crack the salt crust and remove the vegetables. Split the beetroot and sweet potato and
arrange the vegetables on a serving dish. Spoon over the goat’s milk curd, scatter over the hazelnuts
and drizzle with the mint oil. Season with salt and pepper. Serve with the tortillas.
BARBECUED WATERMELON, MINT & QUESO FRESCO
This is best cooked on a barbecue in the heat of summer.
INGREDIENTS
SERVES 4 AS A SNACK
100ml (3½fl oz/scant ½ cup) agave syrup

juice of 4 limes
1 teaspoon sea salt
1 bird’s-eye chilli, very finely chopped
½ teaspoon fish sauce
½ watermelon, cut into 2.5cm (1 inch) wedges
To serve:
100g (3½oz) queso fresco or feta cheese
a handful of mint leaves
2 limes, quartered
1. Mix together the agave, lime juice, cayenne, salt, chilli and fish sauce. When your barbecue is hot,
brush the watermelon wedges with the mixture and grill for a couple of minutes on each side.
2. Place on a serving plate and sprinkle over the queso fresco and mint leaves. Serve with the lime
quarters.
SPICED CHESTNUT MUSHROOM, PORCINI, TRUFFLE,
WALNUTS & BURNT SPRING ONION CREMA
INGREDIENTS
SERVES 4

a pinch of sea salt and freshly ground black pepper
a pinch of sugar
20g (¾oz) dried porcini mushrooms
250g (8¾oz/2 cups) chestnut mushrooms
50g (1¾oz/¼ cup) walnuts, crushed
1 teaspoon truffle oil
To serve:
4 corn tortillas
4 teaspoons pico de gallo
2 tablespoons burnt spring onion crema
finely chopped coriander (cilantro)
4 radishes, sliced
1 lime, quartered
1. In a bowl, mix together the cayenne pepper and smoked paprika, and add a pinch of salt and pepper
and a small pinch of sugar. Set aside.
2. Put the dried porcini mushrooms into a bowl or cup and pour boiling water over them, then leave
them to brew for 10 minutes.
3. Cut the chestnut mushrooms into slices. Heat the oil in a pan, and when it’s hot add chestnut and
drained porcini (reserve the liquid) mushrooms and stir and flip to ensure they are coated in the oil.
Add the dry spice mix, making sure the mushrooms are well coated in the now flavoured oil. Once the
mushrooms have started to cook down and gain colour, add the crushed walnuts and a dash of the
porcini soaking juices, as this will add to the intensity. Finish with the truffle oil.
4. Fill your tortillas with the mushroom mix. Add some pico de gallo and a splash of the hot sauce.
Add some crema over the top and finally garnish with coriander, radishes and a squeeze of lime.
CAULIFLOWER ‘AL PASTOR’, PINEAPPLE & PICKLED
ONIONS
INGREDIENTS
SERVES 4
1 head of cauliflower, split in half vertically, cored and trimmed at the base, but with some of the root
left on to keep the cauliflower florets together
2 teaspoons ground hibiscus flowers (optional)
For the marinade:

100ml (3½fl oz/scant ½ cup) natural yoghurt
100ml (3½fl oz/scant ½ cup) ‘al pastor’ marinade (see octopus ‘al pastor’ & roasted pineapple)
1 teaspoon sea salt
1 teaspoon crushed black pepper
For the habanero crema:

200ml (7fl oz/scant 1 cup) crema or sour cream
1 dried habanero chilli, soaked in hot water for 30 minutes
To serve:
8 corn tortillas
½ teaspoon ancho chilli oil, or to taste
pink pickled onions (see duck carnitas, gem lettuce, plums & pickles)
4 radishes, halved
½ pineapple, sliced into sticks, roasted in a dry frying pan or chargrill pan until blackened
1. To make the habanero crema, whiz all of the ingredients together in a blender until you have a
smooth sauce.
2. In a bowl, whisk together the marinade ingredients until thoroughly combined. Rub the marinade
mixture into the cauliflower, being sure to completely cover the two halves. Set aside to marinate for
3–4 hours.
3. Heat your oven to 220°C (425°F/Gas 7). Put the cauliflower halves on a baking tray, cut sides
down, and bake in the oven for 1–1½ hours. Take out of the oven, sprinkle the hibiscus powder over
the cauliflower and slice into 4cm (1½ inch) segments.
4. Warm up your tortillas and place some of the cauliflower segments on each one. Follow with the
habanero crema, ancho chilli oil, pink pickled onions, radishes and pineapple sticks.
CHARRED CORN, HABANERO MAYONNAISE & QUESO
FRESCO
My earliest memory of eating corn was when I was very young, living in Zambia. Every day on the
way home from school I used to stop at the corner of my road and buy corn from an old lady who
sat there all day, barbecuing the cobs on a tiny stove. She’d serve the corn very simply, with just a
sprinkle of salt.
In later years, when travelling through Mexico, I came across similar old ladies, selling
pimped-up corn, Mexican style. This recipe is based on those Mexican corns I came across. Of
course, if you’d like to cook them the Zambian way, just omit all the extra ingredients!
INGREDIENTS
SERVES 4
4 corn on the cobs (husks left on)

sea salt
100g (3½oz) Parmesan cheese, finely grated
2 teaspoons smoked paprika
100ml (3½fl oz/½ cup) habanero aïoli
200g (7oz) queso fresco or feta cheese
1 lime, zest and juice
200ml (7fl oz/scant 1 cup) crema or sour cream
1. Peel back the husks on the corn and tie them into a knot. This not only looks great but also gives
you something to hold onto during both preparation and eating. Fill a deep saucepan with enough
water to submerge the corn. Add salt and bring to the boil. Once boiling, add the corn and boil for
around 8 minutes, until it softens and turns a vivid yellow, then drain.
2. On a tray or large plate, mix the grated Parmesan with the smoked paprika and chipotle powder.
3. Heat a griddle pan and add your corn – you’re looking to add colour to it all around.
4. Once your corn is browned, smear it in the butter and add a sprinkling of salt. Rub the habanero
mayonnaise into the corn; it’s then ready to roll in the cheese and paprika mix. Make sure that you
give it a liberal coating, the heat of the corn will turn it into a delicious oozing mess. Sprinkle with
the lime zest and squeeze over the lime juice before swirling over the crema.
AGUAS FRESCAS
Mexicans also do juice, but in their own special way. Below are a selection of our favourites, but
feel free to experiment with your own fruit combinations.
SUGAR SYRUP
85g (3oz) caster (superfine) sugar
1. Place sugar and water in a pot and cook until dissolved.

1. BLACKBERRY & LEMON
INGREDIENTS
Makes 300ml (10fl oz/1¼ cups)
2 punnets of blackberries
juice of 8 lemons
100ml (3½fl oz/scant ½ cup) sugar syrup (above)
1. Reserve a few of the blackberries for serving. Blitz everything together and serve over ice with
some blackberries added to the top.
2. WATERMELON & MINT
INGREDIENTS
Makes 500ml (17fl oz/2½ cups)
a bunch of mint, leaves picked

60ml (2fl oz/¼ cup) sugar syrup (above)
1.5kg (3lb 5oz) watermelon, deseeded and cubed
juice of 8 limes
1. Place the mint and sugar syrup in a pan and cook on a medium heat until simmering. Strain through
a sieve, cool, then pour into a blender jug and add the watermelon and lime juice. Blitz and serve
over ice.
3. PASSION FRUIT, PINEAPPLE & LIME
INGREDIENTS
Makes 250ml (8½fl oz/1¼ cups)
10 passion fruit, split in half, pulp scooped out

50ml (2fl oz/¼ cup) sugar syrup (above)
juice of 5 limes
100ml (3½fl oz/scant ½ cup) pineapple juice
1. Blend all the ingredients together and serve over ice.

4. MANGO & COCONUT
INGREDIENTS
Makes 350ml (12fl oz/scant 1½ cups)
5 Alphonso mangos, cored and peeled

100ml (3½fl oz/scant ½ cup) coconut water
juice of 2 limes
50ml (2fl oz/¼ cup) sparkling water
1. Blend all the ingredients and serve in a glass, topping up with sparkling water
CHILLIBACK
INGREDIENTS
Makes for one drunk taco vendor
1 shot of blanco tequila

1 shot of the chilliback juice (see pickled habaneros)
1. Shoot the tequila, chase with chilliback juice.

SALSAS & CONDIMENTS
Breddos Tacos uses salsas in the same way that Mexicans do – as an accompaniment to pretty
much everything we make. They are my go-to staples in the kitchen, adding depth, spice, acidity,
umami or just raw chilli heat, depending on which I decide to use. When we started out in the
shack, we probably had only three or four salsas in our arsenal. A couple of years on, and many
dishes later, we probably have over 50. There’s no hard and fast rule to flavour matching these
salsas, just go ahead and experimentally mix and match salsas with your dishes. As our friend Bill
Esparza in L.A. says, ‘You are the sous chef to your taco’, i.e. simply garnish away until you find
your happy place!
Most of these salsas will last between 3–5 days in the refrigerator if stored in a sterilized jar.
PICO DE GALLO | Makes 400g (14oz/scant 2 cups)
300g (11oz) ripe vine tomatoes

2 medium red onions, diced
½ bunch of coriander (cilantro), finely chopped
½ jalapeño chilli, deseeded and finely chopped
1 teaspoon sea salt
1 teaspoon sugar
juice of 2–3 limes
1 teaspoon rapeseed oil
1. First quarter the tomatoes. Remove the cores, then dice the tomatoes into 5mm (¼ inch) cubes and
put them into a large bowl.
2. Add the diced red onions to the bowl with the coriander and jalapeños. Add salt and pepper and
taste to check the seasoning
3. Once you’re happy with the flavour, mix in the sugar. Add lime juice, to taste, and the oil. Stir to
combine and taste again – the mixture should be salty, sweet, zingy and slightly spicy. If you like your
salsas hot, replace the jalapeño with a Scotch bonnet or habanero.
BREDDOS HOT SAUCE Makes 400ml (14fl oz/scant 2 cups)
We highly recommend wearing silicone kitchen gloves when making this recipe.
2–3 Scotch bonnet chillies

small pinch of sea salt
2 large tablespoons sugar
juice of 4 limes
1½ x 400g (14oz) tins of peeled plum tomatoes
1. Remove the stalks and quarter the Scotch bonnets. If you want to reduce the heat of the sauce,
remove the seeds at this stage. Put the Scotch bonnets into a blender and blitz.
2. Add the salt and sugar and squeeze in the lime juice. Blitz again for a moment. Add the tomatoes
and coriander and blitz again.
3. The tomato taste should fall into the background, with sweet citrus flavours coming through and
building, with quite a long-lasting heat.
SALTED CHILLI PASTE | Makes 100g (3½oz/¼ cup)
15 long red chillies

5 bird’s-eye chillies
5 garlic cloves
1 tablespoon apple cider vinegar
1. Pulse all the ingredients in a blender until you have a rough paste. Place in a sterilized glass jar
and seal. Stir daily for a week, after which the paste will be slightly fermented and ready to use.
CASCABEL CHILLI SALT | Makes 50g (1¾oz/¼ cup)
6 dried cascabel chillies

1. Toast the chillies in a frying pan over a medium heat for a couple of minutes.
2. Once cool, put into a spice grinder or pestle and mortar and grind to a fine powder. Mix in the salt
and smoked paprika.
PICKLED HABANEROS | Makes 100g (3½oz/½ cup)
200ml (7fl oz/scant 1 cup) apple cider vinegar

2 tablespoons sugar
1½ teaspoons Maldon sea salt
100g (3½oz) habanero chillies
1 tablespoon mustard seeds
1. Bring the cider vinegar to a simmer in a pan and mix in the sugar and salt. While this is simmering,
slice the habaneros into concentric rings. You can remove the seeds to decrease the heat, though
they’ll still be very hot. Place the chillies in a Mason or pickling jar (or just an old jam jar) and pour
over the vinegar mix. Leave to pickle for a few days before using.
X NI PEK (MAYAN SALSA) Makes 400g (14oz/scant 2 cups)
X ni pek literally means hot as a dog’s nose, and is all about curing red onions in citrus, which
effectively cuts through the richness of the cochinita pibil pork.
3 red onions, very finely sliced and soaked in ice-cold water for 10 minutes
5 tablespoons freshly squeezed orange juice
1 tablespoon grapefruit juice
juice of 4 limes
½ habanero, deseeded, deveined and finely chopped
1. Drain the onions and put in a bowl. Pour over the orange, grapefruit and lime juices and add the
chilli. Leave the onions to ‘cook’ in the citric acid for about an hour. They’re ready when they turn a
vivid pink colour.
GUACAMOLE | Makes 400g (14oz/scant 2 cups)
We use this guacamole as the base for a number of sauces in our kitchen, and the purity of the
recipe relies on your sourcing the best, ripest avocados you can find. If you’re preparing the
guacamole in advance, put the stones back into the avocado mix – this will prevent oxidization.
4 or 5 jalapeño chillies
½ bunch of coriander (cilantro)
6 ripe avocados
juice of 3 limes
1. Deseed the jalapeños, then very finely chop them and the coriander.
2. Slice your avocados through the middle and split. Take out the stones and set aside (they’ll be
useful later). Scoop out the flesh of the avocado and place on a chopping board and add the oil.
Taking a fork, mash the avocados into a rough paste, making sure you retain a decent amount of
texture. Throw the chopped chillies and coriander into the mix and season. Fold all the ingredients
together using the fork, ensuring that they’re evenly distributed. Once you’ve done this, squeeze the
lime juice over the top and mix through.
AVOCADO MOJO | Makes 300ml (10fl oz/1¼ cups)
1 quantity of guacamole
1 tablespoon roasted garlic oil
1 jalapeño chilli
juice of 1 lime
a handful of coriander (cilantro)
1 teaspoon chilli flakes
1. Place all the ingredients in a blender and pulse. You may need to scrape down the sides of the jug
and add some water if the mojo is too thick.
AVOCADO HOT SAUCE Makes 150ml (5fl oz/generous ½ cup)
100ml (3½fl oz/scant ½ cup) avocado mojo

2 tablespoons sour cream
juice of 2 limes
1 habanero or Scotch bonnet chilli
1. Place all the ingredients in a blender and pulse until you have a smooth sauce.
CHIPOTLE KETCHUP | Makes 300ml (10fl oz/1¼ cups)
200ml (7fl oz/scant 1 cup) tomato ketchup

100g (3½oz/scant ½ cup) chipotles in adobo
1. Simply blend together in a ratio of two parts ketchup to one part chipotle. (You can adjust to your
own tastes but we find that these proportions give the best results.)
RUSSIAN DRESSING | Makes 200ml (7fl oz/1 cup)
100ml (3½fl oz/scant ½ cup) ketchup

100ml (3½fl oz/scant ½ cup) mayonnaise
a pinch each of sea salt and freshly ground black pepper
50g (1¾oz) cornichons, finely chopped
2 jalapeño chillies, deseeded and finely chopped
a dash of Worcestershire sauce
juice of 1 lime
1. In a bowl, mix together the ketchup, mayonnaise and salt and pepper.
2. Fold the cornichons and jalapeños into the mix, making sure they are distributed evenly –
alternatively you can use a blender to do this.
3. Add the Worcestershire sauce and, to add some zing, the lime juice.
CHIPOTLE CASHEW NUT SALSA
Makes around 300g (11oz/1½ cups)
200g (7oz/1¾ cups) salted cashew nuts

4 tablespoons chipotles in adobo
4 tablespoons water
juice of 1 lime
1. Roast the cashews in a dry pan until aromatic, for about 2 minutes.
2. Put all the ingredients into a blender and pulse until you have a rough salsa with the consistency of
wholegrain mustard. You’re looking for a smoky and spicy flavour. Store in an airtight jar for up to 2
weeks.
FLAVOURED OILS
CORIANDER OIL | Makes 400ml (14fl oz/1¾ cups)
200g (7oz) coriander (cilantro) leaves

400ml (14fl oz/1¾ cups) olive oil
1. Fill a bowl with ice-cold water. Bring some water to the boil in a small pan and drop in the
coriander leaves. Blanch for 5 seconds, then drain and place immediately in the ice-cold water.
2. Once the leaves are cool, after about 5 minutes, squeeze them dry and place them in a pan with the
olive oil. Cook over a medium heat until the oil starts to bubble very slightly or reaches 60°C
(140°F). Take off the heat and let cool, then strain into a blender and whizz on high speed. Store in a
dark place to ensure the oil keeps its colour.
THYME OIL | Makes 200ml (7fl oz/1 cup)
200ml (7fl oz/1 cup) extra-virgin olive or rapeseed oil

4 sprigs thyme, washed and dried
peel of ½ lemon
1. Bruise the herbs by whacking them on a table a few times.
2. Heat the olive oil and thyme in a saucepan until small bubbles form on the surface of the oil. Allow
to cool, add the lemon peel and transfer to a sterilized jar.
MINT OIL | Makes 400ml (13½fl oz/1¾ cups)
200g (7oz) mint leaves

1. Follow the same instructions as for the coriander oil, above.

OREGANO, CHILLI & GARLIC OIL | Makes about 1 litre (1¾ pints/4 cups)
3 heads of garlic, halved horizontally

10 árbol chillies
3 guajillo chillies
a bunch of oregano
1 litre (1¾ pints/4 cups) olive oil
1. Put all the ingredients into a pan and cook over a medium heat until you see bubbles forming. Turn
the heat down and continue to cook for a further 20 minutes. Remove from the heat and leave to steep
for 2 hours.
2. Strain the oil through a fine sieve into a bottle, pressing down on all the solids to extract their
flavour.
ANCHO CHILLI OIL | Makes about 1 litre (1¾ pints/4 cups)
5 garlic cloves
20 ancho chillies
4 sprigs of rosemary
2 sprigs of thyme
1 litre (1¾ pints/4 cups) olive oil
1. Put all the ingredients into a pan and cook over a medium heat until you see bubbles forming. Turn
the heat down and continue to cook for a further 20 minutes. Remove from the heat and leave to steep
for 2 hours.
2. Strain the oil through a fine sieve into a bottle, pressing down on all the solids to extract their
flavour.
ROASTED GARLIC OIL | Makes about 400ml (14oz/1¾ cups)
3 heads of garlic, cloves, separated and peeled

1 sprig of thyme
1 sprig of rosemary
1. Toast the garlic in a dry frying pan until blackened. Add the thyme, rosemary and oil and cook on a
very low heat for 30 minutes. Remove from the heat and cool. Store in an airtight container.
CHERMOULA | Makes about 400ml (14oz/1¾ cups)
100ml (3½fl oz/scant ½ cup) coriander (cilantro) oil

100ml (3½fl oz/scant ½ cup) mint oil
1 Scotch bonnet chilli, deseeded and deveined
100g (3½oz) parsley leaves
50g (1¾oz) coriander (cilantro) leaves
50g (1¾oz) mint leaves
1 teaspoon toasted cumin seeds
2 garlic cloves, peeled and smashed
3cm (1¼ inch) piece of peeled ginger, roughly chopped
a pinch of sea salt
juice of 2 limes
1. Place all the ingredients in a blender and blitz on high speed until combined.
MANGO, LIME & HABANERO SALSA Makes 200g (7oz/1 cup)
1 mango, cut into small cubes

juice of 2 limes
1 habanero chilli
a handful of coriander (cilantro) leaves, chopped
a handful of mint leaves, chopped
a pinch of sea salt
a pinch of sugar
1 teaspoon olive oil
1. Mix all the ingredients together and store in the fridge until needed.
TOMATILLO SALSA | Makes 800g (1lb 12oz/4 cups)
If you want to ramp up the smokiness in this dish, roast t tomatillos in a dry pan until blackened,
then blend.
2 jalapeño chillies, roughly chopped

2 large garlic cloves, peeled and crushed
1kg (2lb 3oz) fresh tomatillos, husked, washed and sliced in half
1 shallot
½ avocado, stoned and diced
2 tablespoons coriander (cilantro) leaves, chopped
juice of 1 lime
½ teaspoon sea salt
1. Place the jalapeños, garlic, tomatillos and shallot in a blender and pulse until smooth. Add the
avocado and some water if the mixture is too thick. Fold in the coriander, lime juice and salt.
JALAPEÑO & ACHIOTE BUTTER | Makes 55g (2oz/¼ cup)
50g (1¾oz) butter, at room temperature

1 teaspoon achiote paste
2 jalapeño chillies, very finely diced
1. Put the butter into a bowl and add the achiote paste. Mix the two together, then add the diced
jalapeños and combine. Take a 30cm (12 inch) square of clingfilm (plastic wrap) and spoon the
butter into the middle. Roll the right and left edges of the clingfilm towards each other to create a
cylindrical tube within which the butter resides. Place in the fridge until you’re ready to use.
JALAPEÑO & APPLE RELISH | Makes 250g (US CUPS)
1 shallot, roughly chopped
1 small apple, roughly chopped
1 tablespoon agave syrup
3 tablespoons chopped coriander (cilantro) leaves
1. Put all the ingredients into a blender and whizz on high speed for 1 minute. Scrape down the sides
of the jug and whizz again until you have a chunky sauce. Depending on how sweet or sour you like
your salsa, you may want to add more agave or salt.
SHACK SALSA VERDE | Makes 400g (14oz/2 cups)
75g (3oz) parsley, chopped

25g (1oz) coriander (cilantro), chopped
1 tablespoon roughly chopped garlic
100g (3½oz) spring onions (scallions), chopped
1 bunch of fresh thyme, chopped
125ml (4fl oz/½ cup) water
2 teaspoons grated lime zest
6 tablespoons fresh lime juice
1 Scotch bonnet chilli, cut in half and deseeded
1 tablespoon fresh peeled and chopped ginger
375ml (13fl oz/1½ cups) olive oil
1. Place all the ingredients apart from the olive oil in a blender and pulse on high. Reduce the speed
and slowly add the olive oil until emulsified.
SALSA ROJA | Makes 200ml (7fl oz/scant 1 cup)
15 árbol chillies
2 guajillo or ancho chillies
3 garlic cloves, unpeeled
3 tomatoes
a pinch of sea salt
lard (optional)
1. Toast the chillies, garlic and tomatoes in a dry pan until fragrant – for the chillies, this should take
30–45 seconds, after which they need to be deseeded and submerged in hot water. The garlic and
tomatoes can be left in the pan until their skins blister and turn black, about 4–5 minutes.
2. Put the chillies into a blender with a few tablespoons of their soaking water and pulse. Peel the
garlic cloves and add to the blender along with the vinegar, tomatoes and salt. Pulse until you have a
smooth sauce.
3. You can decant and store it at this point, or take the recipe one stage further by heating some lard in
a stockpot until smoking hot and adding the salsa to the pot – it will splutter and spit, so be careful,
but by doing this you’re essentially cooking out the raw ingredients, which will give your salsa a
rounder and deeper flavour.
ADOBO | Makes 200g (7oz/1 cup)
6 ancho chillies, deseeded and deveined

6 guajillo chillies, deseeded and deveined
75g (3oz) canned chipotle chillies
4 garlic cloves, roasted
250ml (9fl oz/1 cup) cider vinegar
½ teaspoon Mexican oregano
1 teaspoon black peppercorns
½ teaspoon cumin seeds, toasted
½ teaspoon cloves, toasted
1cm (½ inch) stick of cinnamon, ½ teaspoon ground cinnamon powder
1. In a non-stick pan over a high flame, toast the ancho and guajillo chillies until they begin to blister,
then soak them in warm water for about 25 minutes, until soft and malleable.
2. Remove the chillies and discard the soaking water. Put the soaked chillies into a blender with the
remaining ingredients and purée until smooth. Transfer the mixture to a bowl and stir thoroughly with
a rubber spatula. Keep refrigerated.
HABANERO/SCOTCH BONNET SALSA | Makes 200ml (7fl oz/scant 1 cup)
10 habanero or Scotch bonnet chillies, destemmed and deseeded

1 tablespoon olive oil
1 white onion, chopped
100ml (3½fl oz/scant ½ cup) orange juice
1 teaspoon grated orange zest
1 tablespoon lime juice and 1 teaspoon grated lime zest
75ml (3fl oz/scant ⅓ cup) cider vinegar
a pinch of Mexican oregano
3½ tablespoons sugar
75ml (3fl oz/scant ⅓ cup) water
1. Toast the chillies in a dry pan until blackened. Remove and set aside. Heat the oil in the same pan
and add the onion. Fry over a low heat until soft, about 7 minutes.
2. Put all the ingredients into a blender or food processor and blend to a coarse purée. Transfer the
mixture to a saucepan over a low heat and simmer gently for 30 minutes. Remove the salsa from the
heat and let cool to room temperature. Store in the fridge in an airtight container.
SALSA DE ÁRBOL | Makes 400g (14oz/2 cups)
40g (1½oz) árbol chillies, destemmed and deseeded

2 tablespoons extra virgin olive oil
1 teaspoon allspice
½ teaspoon ground cumin
40g (1½oz) sesame seeds
40g (1½oz) pumpkin seeds
40g (1½oz) sugar
20g (¾oz) sea salt
300ml (11fl oz/1¼ cups) cider vinegar
300ml (11fl oz/1¼ cups) water
1. Soak the árbol chillies in hot water in a metal or heatproof bowl for 1 hour.
2. Meanwhile, toast the spices In a dry pan over a low to medium heat, making sure they do not burn.
Remove and set aside. Heat the olive oil in the same pan and fry the sesame seeds and pumpkin seeds
in separate batches. Transfer to a plate and set aside.
2. Drain the chillies, discarding the soaking liquid. Return to the heatproof bowl and add the toasted
spices and fried seeds.
3. In a pan, bring the sugar, salt, cider vinegar and water to the boil. Pour over the chilli mixture and
let it cool to room temperature, then transfer to a blender and purée until smooth. Transfer to a
container with an airtight lid.
LECHE DE TIGRE (TIGER’S MILK) | Makes 50ml (1¾fl oz/¼ cup)
5mm (¼ inch) piece of peeled ginger, cut in half

1 small garlic clove
4 sprigs of coriander (cilantro), roughly chopped
juice of 8 limes
2 teaspoons salsa roja or chilli paste
1. Combine everything apart from the salsa roja in a bowl and stir to infuse. Strain into a second bowl
and add the salt. Stir in the salsa roja and mix well.
RANCHERAS SAUCE | Makes 500ml (17fl oz/2¼ cups)

1 onion, finely chopped
2 long red chillies, finely chopped
1 jalapeño chilli, finely chopped
1 x 400g (14oz) tin of chopped tomatoes
2 chipotles in adobo, with 1 teaspoon of the sauce
1 teaspoon cayenne
1 teaspoon sugar
1 teaspoon sea salt
1–2 tablespoons sherry or moscatel vinegar
1. Put the oil into a heavy-based pan on a medium heat, and cook the onion for about 7 minutes, until
golden and soft. Add the garlic and chillies and cook for another couple of minutes, then add the
tomatoes, chipotles, cayenne, sugar, salt and smoked paprika and stir well. Bring to the boil, then turn
down the heat and simmer for about 30 minutes until thick and dark and you can see a film of oil on
the surface of the tomatoes.
2. Take off the heat, add 1 tablespoon of vinegar, adding more and adjusting the seasoning if
necessary.
SESAME SEED & PUMPKIN SEED SALSA | Makes 400g (14oz/2 cups)
200g (7oz/1½ cups) sesame seeds

200g (7oz/1½ cups) pumpkin seeds
100g (3½oz/¾ cup) skinless, blanched almonds
2 tablespoons chipotles in adobo
juice of 2 limes
100ml (3½fl oz/scant ½ cup) tepid water
1. Toast the sesame and pumpkin seeds in a pan for 30 seconds, then add the almonds for another 30
seconds.
2. Put all the ingredients into a blender apart from the water, and pulse. Add enough water to loosen
the mixture, until you have the consistency of wholegrain mustard.
PEA MOLE | Makes 300ml (10fl oz/1¼ cups)
150g (1¼ cups) frozen peas

50g (1¾oz/⅓ cup) sesame seeds
50g (1¾oz/½ cup) skinned almonds
3 tablespoons pumpkin seeds
juice of 2 limes
handful of mint leaves, finely chopped
½ teaspoon chilli flakes
½ teaspoon each of salt and pepper
1 garlic clove, finely chopped.
1. Cook the peas in boiling water for 2 minutes, then transfer straight into a bowl of ice-cold water.
This will retain their bright green hue.
2. Toast the sesame seeds, almonds and pumpkin seeds in a dry frying pan for 2 minutes. Remove
from the heat.
3. Put the toasted seeds and remaining ingredients in a blender. Add the drained peas and pulse for 1
minute, until you have a smooth velvety sauce. If you want to get cheffy you can pass this sauce
through a fine mesh strainer to remove any bits. Serve immediately.
BLACK MOLE | Makes 500g (17½oz/2½ cups)
25g (1oz) dried oregano

50g (1¾oz) cayenne pepper
50g (1¾oz) smoked paprika
1 stick of cinnamon
50g (1¾oz/⅓ cup) almonds
50g (1¾oz/⅓ cup) pecans
50g (1¾oz/½ cup) pumpkin seeds
50g (1¾oz) garlic cloves, unpeeled
50g (1¾oz) árbol chillies, roasted and soaked in water for 30 minutes
3 corn tortillas, torn up
50g (1¾oz) guajillo chillies, dry roasted and soaked in water for 30 minutes
50g (1¾oz/⅓ cup) raisins
½ banana, peeled
50g (1¾oz) good-quality dark chocolate (min. 70% cocoa solids) or 3 tablespoons cocoa powder
100ml (3½fl oz/scant ½ cup) beef stock, reduced to 50ml (2fl oz/¼ cup) on a low heat for 30 minutes
25g (1oz) freshly ground black pepper
3 tablespoons lard or butter
Traditional mole recipes are defined by processes and levels of complexity – they involve toasting,
burning, frying, blending and sieving. This is not a traditional mole recipe. It’s a quick adaptation
to allow you to incorporate great flavour into a dish without too much complexity and time. You
only need one pan and one blender for this recipe, and it’s worth making at least once.
1. Toast all your herbs, spices, nuts and seeds in a dry pan for a few minutes until fragrant. Remove
and set aside. Add the garlic to the same pan and toast until the skin is burnt and blistered – 10
minutes. Remove and set aside. Add the torn-up tortillas to the pan and toast until black.
2. Put all the ingredients apart from the lard or butter into a blender and pulse. Scrape down the sides
of the blender and add some water if the sauce is really thick.
3. Heat up the pan you were using for the spices until scorching hot. Add the lard or butter and let it
melt. Being very careful, add the blender contents to the pan – it should fizz and spit. Lower the heat
and let the sauce cook down for 10 minutes. If it’s a little too thick, add water. Once it’s done, decant
into a jar and keep for up to 2 weeks.
AÏOLI | Makes 250g (8¾oz/1¼ cups)
2 small garlic cloves, peeled

2 large free-range egg yolks
½ teaspoon English or Dijon mustard
1 teaspoon white wine vinegar
250ml (9fl oz/1 cup) sunflower or rapeseed oil
1. Crush the garlic to a paste with a pinch of sea salt, then thoroughly combine in a bowl with the egg
yolks, mustard, vinegar and some pepper. In a slow steady stream, whisk the oil into the egg mix, a
few drops at a time to start with, then in small dashes, whisking in each addition so it is properly
emulsified before adding the next. By the time you’ve added all the oil, you should have a thick,
glossy, wobbly aïoli that holds its shape.
2. Taste and add more salt, pepper, mustard or vinegar if you like. If it seems too thick, stir in a
tablespoon or two of warm water to let it down.
HABANERO AÏOLI | Makes 250g (8¾oz/1¼ cups)
5 dried habanero chillies, soaked in hot water to soften

1 quantity aïoli
1. Blend the habaneros and oregano in a food processor or blender until you have a smooth paste.
Add the aïoli and blend again until incorporated.
LIME AÏOLI | Makes 250g (8¾oz/1¼ cups)
Substitute 1 tablespoon lime juice for the cider vinegar in the aïoli recipe.
JALAPEÑO MAYONNAISE | Makes 250g (8¾oz/1¼ cups)
2 fresh jalapeño chillies, roughly chopped

1 teaspoon sea salt
1 quantity aïoli, omitting the garlic
1. Blend the jalapeños with the salt until a paste forms. Add the aïoli and blend until incorporated.
CHIPOTLE MAYONNAISE | Makes 275g (9¾oz/scant 1½ cups)
2 chipotles in adobo, with 2 tablespoons sauce

1 tablespoon water
1 quantity aïoli, omitting the garlic
1. Blend the chipotles with the water and the adobo sauce until a smooth paste forms. Add the aïoli
and blitz on high speed until incorporated.
CHIPOTLE CREMA | Makes 225ml (8fl oz/generous 1 cup)
1 quantity crema
2 chipotles in adobo, with 1 teaspoon sauce
1 garlic clove
1. Place all the ingredients in a blender and pulse until smooth and combined. Taste to check the
seasoning.
BURNT SPRING ONION (SCALLION) CREMA | Makes 250ml (8fl oz/generous 1 cup)
2 bunches spring onions (scallions)

200ml (7fl oz/1 cup) crema or sour cream
1. Clean the spring onions and trim the root and tips. Use a griddle pan, or better still a barbecue, and
get it nice and hot. If using a griddle pan, wipe the surface with some plain cooking oil (rapeseed
works well), and place the spring onions on a medium to high heat. Let the onions sit so that they get
nicely blackened, turning them from time to time.
2. Once the onions are ready, blitz them with the crema or sour cream and you’ll have a lovely
complement to some of our more savoury tacos, such as the short-rib or the mushroom.
SMOKY STEAK MARINADE | Makes 300ml (11oz/1½ cups)
1 head of garlic, cloves separated and peeled

¼ onion, peeled
3–4 spring onions (scallions), chopped
2 tablespoons chipotle chilli powder or smoked paprika
½ bunch of coriander (cilantro)
180ml (6fl oz/¾ cup) beer
juice and grated zest of 1 orange
juice and grated zest of 1 grapefruit
juice and grated zest of 3 limes
1 tablespoon each of sea salt and freshly ground black pepper
1 tablespoon sugar
2 tablespoons rapeseed or groundnut oil
1. Put everything in a blender and blitz to a paste.

HABANERO MIGNONETTE FOR OYSTERS | Makes 50ml (1¾fl oz/¼ cup)
1 habanero chilli
1 medium tomato, deseeded and finely diced
1 medium shallot, finely diced
2 tablespoons finely chopped coriander (cilantro)
2 tablespoons fresh lime juice
1 teaspoon fish sauce
fine sea salt, to taste
1 teaspoon agave syrup
1. Roast the habanero in a dry pan until blackened and blistered, then deseed and finely chop.
2. Fold together the habanero chilli, tomato, shallot, coriander, lime juice, fish sauce and sea salt in a
small bowl, then stir in the agave.
HOW TO
DEVEIN A CHILLI
Cut along the length of the chilli. Scoop out the seeds using a teaspoon. Remove the white veins with
a paring knife.
BRINE
To create 10% salt water brine, dissolve 100g (3½oz/½ cup) of salt per 1 litre (1¾ pints/4 cups)
water.
ROAST CHILLIES
Heat a dry pan on medium heat until hot, about 5 minutes. Put the chillies in the pan and toast until
very aromatic, about 1 minute per side - the chillies will intensify in colour.
SPATCHCOCK A CHICKEN
1. Put the chicken breast-side down with the legs pointing towards you. Using kitchen shears, cut
along the right side of the backbone, then along the left side.
2. Remove the backbone and keep for stock. Flatten the chicken by flipping the chicken over and
pushing down on the breast bone.
MAKE GLUTINOUS RICE POWDER
Toast the glutinous rice in a dry frying pan over a medium heat for 5-6 minutes, until the rice has
turned a darker colour and released a nutty odour, reminiscent of popcorn. Put the rice in the pestle
and mortar and pound to a fine powder. This should last for up to 3 months.
MAKE GOAT’S MILK CURDS | Makes about 400g (14fl oz/scant 2 cups)
1 litre (1¾ pints/4 cups) full-fat goat’s milk (pasteurized works fine)
1 tablespoon rennet
2 tablespoons lemon juice
salt
1. Heat the milk to 25°C (77°F) and take off the heat. Stir in the rennet and lemon juice, then cover the
pan and leave to rest for an hour. Line a colander with muslin (cheesecloth) and stand it over a large
bowl. Strain the mixture through the muslin. Gather the corners of the cloth and hang it over a bowl.
Leave to drip for a couple of hours until the consistency of the cheese seems right to you.
MAKE QUESO FRESCO | Makes 800g (1lb 12oz/4 cups)
4 litres (7 pints/4 quarts) whole/raw milk

200ml (7fl oz/scant 1 cup) fresh lemon juice
1. Line a colander with 4 sheets muslin (cheesecloth) and place over a pan. In another pan, heat the
milk to 80°C (176°F), then remove from the heat and add the salt. Add the lemon juice 1 tablespoon
at a time, stopping when the curds (white solids) separate from the whey (the liquid).
2. Let the mixture stand for 20 minutes. Using a slotted spoon, take the curds out of the pan and place
in the colander. Fold over the muslin and weight down with a heavy pot for a couple of hours until
you have a condensed cheese. Refrigerate until needed.
MAKE HOMEMADE CREMA | Makes 250ml (8¾oz/1¼ cups)
Crema is a kind of Mexican sour cream/crème fraîche hybrid. It’s not difficult to make and the
taste is far superior to anything you’ll get from normal sour cream or crème fraîche.
200ml (7fl oz/scant 1 cup) organic double (heavy) cream

1½ tablespoons organic buttermilk
1. Heat the double cream in a pan to 35°C (95°F), take off the heat and pour into a glass jar. Add the
buttermilk, place the lid on the jar loosely and store in a jar in a warm place for 24 hours. Then
tighten the lid and store in the fridge.
MAKE REFRIED BEANS | Makes 400g (14oz/2 cups)
400g (14oz/2 cups) dried pinto beans or 1 tin of canned pinto beans
1 large onion, diced
3 cloves garlic, toasted with their skins on until black
spots appear, then peeled and minced
1 teaspoon epazote
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon Maldon salt
4 tablespoons lard or rapeseed oil, plus 2 more tablespoons
1. Wash the beans under running cold water, if using dried beans.
2. Take a medium-sized pot, add the lard or rapeseed oil and heat. Add the onions and cook over a
gentle heat, stirring often, until translucent, about 10 minutes.
3. Add the garlic, oregano, epazote, coriander, cumin, chipotle and salt and cook for another 3
minutes, then add the pinto beans and after a minute, cover with water (if using dried beans).
4. If using canned beans, cook for another 10 minutes and go to step 6.

5. Bring to a boil then reduce to a high simmer and cook the beans until very soft, around 1-2 hours.
Drain, reserving a cup of the liquid.
6. Place the beans in a blender and whizz to a paste.
7. Heat the 2 extra tablespoons of lard or rapeseed oil in another pot and once hot, add the beans. Re-
fry for 3–4 minutes adding some of the reserved bean cooking liquid if too thick.
MAKE TOMATO CONFIT | Makes 200g (7oz/1 cup)
500g (1lb) cherry tomatoes

2 garlic cloves, minced
2 teaspoons fresh thyme
100ml (3½fl oz/½ cup) olive oil
1 teaspoon Maldon sea salt
1. Preheat the oven to 100ºC (212°F).
2. Slice the tomatoes in half horizontally and place in a roasting dish with all of the other ingredients
3. Cook in the oven for 2 hours, turning once after an hour.

INDEX
A
achiote
chillies: achiote paste 1
chipotle
roast chicken with achiote 1
cochinita pork pibil 1
jalapeño & achiote butter 1
adobo, chipotles in 1
aguachile, scallop 1
aguas frescas 1
aïoli 1, 2
habanero 1, 2
lime aïoli 1
wild garlic aïoli 1
allspice 1
almonds: black mole 1–2
pea mole 1
presa Ibérica, roasted marcona almonds & salted chilli paste 1
ancho chillies 1
ancho chilli oil 1, 2
barbacoa beef cheeks 1
quick yellow mole 1
apples: jalapeño & apple relish 1
árbol chillies 1
black mole 1–2
crab tostada, árbol & tarragon 1
lemon sole ceviche with árbol, grapefruit & red onion 1
quick yellow mole 1
salsa de árbol 1, 2
salsa roja 1, 2
spatchcock chicken with yoghurt, chermoula, avocado & chile de árbol 1
avocados: avocado hot sauce 1, 2
avocado mojo 1, 2
crispy chicken skin tostadas with avocado 1
guacamole 1
guinea fowl with avocado 1
spatchcock chicken with yoghurt, chermoula & avocado 1
tuna tostada, chipotle mayonnaise & avocado 1
B
bacon, triple-stacked club tostadas with chicken & 1
Baja fish taco 1
beans, refried 1
beef: beef tartare,
tomatillo & jalapeño 1
bone-in rib-eye,
tomatoes, burnt spring
onions & shack salsa 1
carne asada & chipotle cashew nut salsa 1
jalapeño cheeseburger 1
porter braised beef short-rib 1
red curry paste braised beef short-rib taco 1
smoky steak marinade 1
Sunday short-rib
barbacoa nachos 1
beef cheeks, barbacoa 1
beer: barbacoa beef cheeks 1
pork ribs with pickled watermelon 1
birds-eye chillies 1
pineapple nam prik relish 1
salted chilli paste 1, 2
black mole 1–2
black pudding, tomatillo salsa & crackling 1
blackberry & lemon aguas frescas 1
breddos hot sauce 1
brine 1
burgers: jalapeño cheeseburger 1
butter: jalapeño & achiote butter 1
maple chipotle butter 1
buttermilk: buttermilk fried chicken 1
buttermilk-marinated lamb 1
butternut squash: baked butternut squash with macadamia, chilli oil & queso fresco 1
C
carne asada & chipotle cashew nut salsa 1
carnitas, duck 1
cascabel chilli 1
cascabel chilli salt 1, 2
cashew nut salsa, chipotle 1, 2
cauliflower ‘al pastor’ 1
cayenne pepper 1
ceviche, lemon sole 1
chanterelles, Parmesan, walnuts & preserved lemon 1
cheese: blue cheese dressing 1
huevos rancheros 1
see also manchego;
queso fresco
chermoula 1
spatchcock chicken with 1
chicharrones: chicharrones
with cascabel chilli salt & guacamole 1
fish skin chicharrones 1
chicken: buttermilk fried
chicken 1
chipotle roast chicken 1
crispy chicken skin
tostadas 1
spatchcock chicken 1
triple-cooked habanero chicken wings 1
triple-stacked club tostadas with chicken & bacon 1
Yucatan-style chicken 1
chicken skin: grilled romaine, preserved lemon, sour cream, parmesan, anchovy & chicken skin salad
1
chilliback 1
chillies 1
ancho chilli oil 1, 2
avocado hot sauce 1
beef tartare, tomatillo & jalapeño 1
black mole 1–2
breddos hot sauce 1
butter-braised jalapeños 1
cascabel chilli salt 1
charcoal sweet potato with maple chipotle butter 1
chicharrones with cascabel chilli salt 1
chipotle & jalapeño slaw 1
chipotle cashew nut salsa 1, 2
chipotle crema 1
chipotle mayonnaise 1
chipotle roast chicken with achiote, avocado mojo & jalapeño slaw 1
chipotles in adobo 1
crispy chicken skin tostadas with avocado & ancho chilli oil 1
deveining chillies 1
green chilli salsa 1
green chorizo & duck egg 1
guacamole 1
habanero aïoli 1, 2
habanero crema 1
habanero mignonette for oysters 1, 2
habanero salsa 1, 2
habanero sauce 1
jerk quail, mango lime & habanero salsa 1
mango, lime & habanero salsa 1, 2
‘nduja-stuffed sardines, fennel, confit tomato & red chilli 1
oregano, chilli & garlic oil 1
pickled habaneros 1–2
quick yellow mole 1
red curry paste-braised beef short-rib taco 1
roasting chillies 1
salsa roja 1, 2
sashimi sea bass, fish skin chicharrones, raspberry vinegar, chilli & olive oil 1
chipotle chillies 1, 2
chipotle crema 1
chipotle ketchup 1
chipotle mayonnaise 1, 2, 3
chipotle roast chicken 1
maple chipotle butter 1
chorizo: green chorizo & duck egg 1
club tostadas with chicken & bacon 1
coconut water: mango & coconut aguas frescas 1
confit, tomato 1
coriander: chermoula 1
coriander oil 1
corn on the cobs: charred corn, habanero mayonnaise & queso fresco 1
crab tostada 1
crema: burnt spring onion crema 1, 2, 3
chipotle crema 1
habanero crema 1
homemade crema 1
croquetas 1
croquettes, pork belly 1
cumin 1
currants: sour currants salad 1
curry: red curry paste-braised beef short-rib taco 1
D
dipping sauce, Thai 1
Dong’s flatbreads 1
dressings: blue cheese dressing 1
Russian dressing 1, 2–3
drinks 1–2
aguas frescas 1
chilliback 1
duck carnitas 1
duck eggs, green chorizo & 1
E
eggs: beef tartare,
tomatillo & jalapeño 1
huevos rancheros 1
pork belly croquettes 64 epazote 1
tempura vegetables, lime aïoli & epazote 1
equipment 1
F
fennel: ‘nduja-stuffed sardines, fennel, confit tomato & red chilli 1
fish: Baja fish taco 1
grilled romaine,
preserved lemon, sour
cream, parmesan,
anchovy & chicken skin
salad 1
grilled whole mullet with Thai dipping sauce 1
jalapeño & mint-crusted fish 1
lemon sole ceviche 1
‘nduja-stuffed sardines 1
salt-baked trout with lime & watercress 1
sashimi sea bass & fish skin chicharrones 1
fish sauce 1
flatbreads, Dong’s 1
G
garlic 1
black mole 1–2
buttermilk marinated lamb 1
duck carnitas 1
mutton barbacoa 1
pork belly croquettes 1
quick yellow mole 1
roasted garlic oil 1
goat’s milk curds 1–2
salt-baked vegetables with goat’s milk curds 1
grapefruit: lemon sole ceviche with árbol, grapefruit & red onion 1
guacamole 1
chicharrones with cascabel chilli salt & guacamole 1
huevos rancheros 1
Sunday short-rib
barbacoa nachos 1
guajillo chillies 1
black mole 1–2
guinea fowl with avocado 1
H
habanero chillies 1
habanero aïoli 1, 2
habanero crema 1
habanero mayonnaise 1
habanero mignonette for oysters 1, 2
habanero salsa 1, 2
habanero sauce 1
triple-cooked habanero chicken wings 1
ham, croquetas 1
hare: braised hare with quick yellow mole 1
hazelnuts: salt-baked vegetables with goat’s milk curds, hazelnuts & mint oil 1
huevos rancheros 1
J
jalapeño chillies 1
butter braised jalapeños 1
chipotle & jalapeño
slaw 1
jalapeño & apple relish 1
jalapeño & mint-crusted fish 1
jalapeño mayonnaise 1
jalapeño slaw 1
jerk quail, mango lime & habanero salsa 1
K
ketchup, chipotle 1
L
lamb, buttermilk-marinated 1
lamb sweetbreads, crunchy nut fried 1
leche de tigre 1
lemon sole ceviche 1
lemons: blackberry & lemon aguas frescas 1
chanterelles, Parmesan, walnuts & preserved lemon 1
grilled romaine, preserved lemon, sour cream, parmesan, anchovy & chicken skin salad 1
lengua with pumpkin seed salsa 1
lettuce: baby gem, blue cheese dressing & sour currants salad 1
duck carnitas, gem
lettuce, plums & pickles 1
pheasant, autumn mole & grilled romaine 1
limes: jerk quail, mango
lime & habanero salsa 1
lime aïoli 1, 2
mango, lime & habanero
salsa 1
passion fruit, pineapple & lime aguas frescas 1
M
macadamia, baked
butternut squash with 1
manchego: croquetas 1
mangoes: mango &
coconut aguas frescas 1
mango habanero salsa 1
marinade, smoky steak 1
masa harina: corn tortillas 1
mayonnaise: chipotle 1, 2, 3
habanero 1
jalapeño 1
Mexican oregano 1
mignonette, habanero 1, 2
mint: barbecued
watermelon, mint & queso fresco 1
jalapeño & mint crusted fish 1
mint oil 1, 2
watermelon & mint aguas frescas 1
mole: black mole 1–2
pea mole 1, 2
quick yellow mole 1
mullet: grilled whole mullet with Thai dipping sauce 1
mushrooms: spiced chestnut mushroom, porcini, truffle, walnuts & burnt spring onion crema 1
mutton barbacoa 1
N
nachos, Sunday short-rib barbacoa 1
‘nduja-stuffed sardines 1
nuts: crunchy nut fried sweetbreads 1
O
octopus ‘al pastor’ 1
oils, flavoured 1
onions 1
lemon sole ceviche with árbol, grapefruit & red onion 1
pickled onions 1
oranges: cochinita pork pibil, x ni pek & sour orange 1
ox tongues: lengua with pumpkin seed salsa 1
oysters with habanero mignonette 1, 2
P
paprika, smoked 1
pastrami, sauerkraut & Russian dressing 1
patatas, triple-cooked 1
pea mole 1, 2
pheasant, avocado hot sauce & grilled romaine 1
pibil, cochinita pork 1
pickles: duck carnitas, gem lettuce, plums & pickles 1
pickled watermelon 1
pico de gallo 1
buttermilk fried chicken, pico de gallo & habanero aïoli 1
huevos rancheros 1
Sunday short-rib barbacoa nachos 1
pineapple: octopus ‘al pastor’ & roasted pineapple 1
plums: duck carnitas, gem lettuce, plums & pickles 1
pork: cochinita pork pibil 1
pork belly, black pudding, tomatillo salsa & crackling 1
pork belly croquettes 1
pork skin: chicharrones 1
porter: barbacoa beef cheeks 1
potatoes: triple-cooked patatas 1
prawns: XL tiger prawns & green chilli salsa 1
presa Ibérica, roasted marcona almonds & salted chilli paste 1
pumpkin seeds: pumpkin seed salsa 1
sesame seed & pumpkin seed salsa 1
Q
quail, jerk 1
queso fresco 1
baked butternut squash with macadamia, chilli oil & queso fresco 1
barbecued watermelon, mint & queso fresco 1
charred corn, habanero mayonnaise & queso fresco 1
R
rancheros sauce 1, 2, 3
refried beans 1
relishes: jalapeño & apple relish 1
rice powder, glutinous 1
Russian dressing 1, 2–3
rye tortillas 1
S
salads: baby gem, blue cheese dressing & sour currants salad 1
salsa verde, shack 1, 2, 3
salsas: black pudding, tomatillo salsa & crackling 1
green chilli salsa 1
habanero salsa 1, 2
pico de gallo 1
pumpkin seed salsa 1
salsa roja 1, 2
tomatillo salsa 1, 2
X ni pek (Mayan salsa) 1
salt 1
cascabel chilli salt 1, 2
salt-baked vegetables with goat’s milk curds, hazelnuts & mint oil 1
sardines, ‘nduja-stuffed 1
sashimi sea bass 1
sauces: aïoli 1
avocado hot sauce 1
breddos hot sauce 1
chipotle ketchup 1
habanero aïoli 1
habanero sauce 1
rancheros sauce 1, 2, 3
Thai dipping sauce 1
sauerkraut: pastrami, sauerkraut & Russian dressing 1
scallop aguachile 1
scotch bonnets 1
breddos hot sauce 1
scotch bonnet salsa 1
sea bass, sashimi 1
serrano chillies: green chorizo & duck egg 1
shack salsa verde 1
slaws: chipotle & jalapeño slaw 1
jalapeño slaw 1
spring greens, buttermilk marinated lamb with 1
spring onions: burnt spring onion crema 1, 2, 3, 4
shack salsa verde 1
star anise 1
sugar syrup 1
Sunday short-rib barbacoa nachos 1
sweet potatoes: charcoal sweet potato with maple chipotle butter & crème fraiche 1
sweetbreads, crunchy nut fried 1
T
tacos 1
Baja fish taco 1
tarragon, crab tostada, árbol & 1
tequila: chilliback 1
Thai chillies: John’s red
curry paste braised beef
short-rib taco 1
Thai dipping sauce 1
thyme oil 1
tomatillos 1
black pudding, tomatillo salsa & crackling 1
quick yellow mole 1
tomatillo salsa 1, 2
tomatoes: bone-in rib-eye,
tomatoes, burnt spring
onions & shack salsa 1
breddos hot sauce 1
pico de gallo 1
rancheros sauce 1
tomato confit 1, 2
tongue: lengua with pumpkin seed salsa 1
tortilla chips: Sunday short-rib barbacoa
nachos 1
tortillas 1
corn tortillas 1
rye tortillas 1–2
tostada 1
crab tostada, árbol & tarragon 1
crispy chicken skin tostadas 1
triple-stacked club tostadas 1
tuna tostada 1
trout, salt-baked 1
truffles: spiced chestnut mushroom, porcini, truffle, walnuts & burnt spring onion crema 1
tuna tostada 1
V
vegetables 1–2
salt-baked vegetables with goat’s milk curds, hazelnuts & mint oil 1
vinegars 1
W
walnuts: chanterelles, Parmesan, walnuts & preserved lemon 1
spiced chestnut
mushroom, porcini, truffle, walnuts & burnt spring onion crema 1
watercress, salt-baked trout with lime 1
watermelon: barbecued watermelon, mint & queso fresco 1
pickled watermelon 1
watermelon & mint aguas frescas 1
X
X ni pek (Mayan salsa) 1
XL tiger prawns & green chilli salsa 1
Y
yoghurt: buttermilk
marinated lamb with spring greens, salsa verde & yoghurt 1
Yucatan-style chicken 1
ACKNOWLEDGEMENTS
There are too many people that we’ve met along the way, who have helped us in one way or another to mention here, but
we’d especially like to thank:
Annette and Jess for being the most understanding loving partners, putting up with our incessant strategizing and phone
calls and most of all for allowing us to go to America and Mexico every year (forever?).
Our parents for all of the support they’ve shown to two kids who dropped out of great jobs to stand in a car park and sell
tacos.
JD for being an incredible breddo, our fairy godfather and, ultimately, showing us the way to the vibes.
Gringo for having the most asymmetrical technicolour mind known to man and for making this book a billion times better
than anything we could have done without him.
Rick for showing Chris how to use a spreadsheet.
Everyone at Street Feast past and present for being great people to work with and changing the way people consume food
in London.
Dong and Plamen for being total pros in the kitchen and bossing it week in, week out.
Number 3, Jim, Pat and Purple Haze for the early days.
Ian Warren, James George, Matt Chatfield and everyone at Cool Chile and all of our suppliers who make our produce that
much better.
Disco Dan, The V Man, Raquel, Pablo and the rest of the breddos who showed up (and paid) weekly for tacos in the early
days.
The regulars at Netil Market who sustained our business for so long (especially you, Hoops).
Sarah, Helen and especially Romilly at Quadrille for the incredible opportunity to publish this book and for putting up with
our weirdness.

Breddos Tacos

Uploaded by

Copyright:

Available Formats

Breddos Tacos

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Breddos Tacos

Uploaded by

Copyright:

Available Formats

How did Breddos Tacos get started?

How did Breddos Tacos get started?

What was one of the early challenges Breddos Tacos faced?

What was one of the early challenges Breddos Tacos faced?

Publishing director Sarah Lavelle

Creative director Helen Lewis

First published in 2016 by

Quadrille is an imprint of Hardie Grant

Text © Nud Dudhia & Chris Whitney 2016

eISBN: 978 1 84949 923 1

POULTRY & GAME

PORK & LAMB

VEGETABLES & SIDES

Árbol chillies (chile de árbol)

PASTES | HERBS | SPICES

Chipotle chilli powder

Dark soy sauce

Pestle and mortar

Very useful if you want to make your own tortillas.

Makes 25 tortillas_(around 12–15cm/5-6 inch)

300ml (10½oz/1⅓ cups) warm water

Makes 10-15 flatbreads (around 30cm/12 inch)

3 level teaspoons dried yeast

Makes 25 tortillas (around 12–15cm/5-6 inch)

2. Divide the dough into 25 equal-sized balls.

2kg (4½lb) beef short-ribs

1. Separate the mince into four 150g (5½oz) balls.

500g (1lb 2oz) bavette, onglet steak or rump

For the marinade:

SERVES 4 AS A SNACK | 2 AS A MAIN COURSE

150g (5½oz) good quality beef fillet

2 x 400g (14oz) bone-in rib-eye steaks

For the tongue:

3 ancho chillies, soaked in hot water for 30 minutes

SERVES 2 AS A MAIN MEAL | 4 AS A SNACK

200g (7oz) braised meat (short-rib, brisket, barbacoa etc.)

For the red curry paste:

3 tablespoons vegetable oil

For the marinade:

For the chicken:

For the tacos:

SERVES 4 OR 6 (DEPENDING ON THE SIZE OF YOUR CHICKEN)

For the marinade:

1 tablespoon rapeseed oil

1. Season the chicken wings with a pinch of sea salt.

4 x 50g (2oz) cooked chicken breasts

For the chicken:

For the seasoned flour mix:

For the tacos:

For the marinade:

For the sauce:

1. Preheat your oven to 220°C (425°F/Gas 7).

For the jerk marinade:

For the jerk glaze:

1 guinea fowl, giblets removed

For the guinea fowl with guinea fowl tea:

1. Preheat your oven to 180°C (350°F/Gas 4).

OPTIONAL: GUINEA FOWL WITH GUINEA FOWL TEA

For the mole:

For the lettuce: