Rocket Recipe: Mexican Beach Food

What is Rocket Masterclass?

Our virtual live-streamed cookery classes enable you to cook sensational food with Executive Chef Ryan Stafford, all from the comfort of your home. We even post our luxurious ingredients to you! Read more about Rocket Masterclass here.

Recipes from the Mexican Beach Food Masterclass

from authentic corn tacos to Ryan's ceviche dressing

Taco spice blend

1 tbsp chilli flakes (optional depending on your personal spice preference!)
1 tbsp chilli powder
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp Mexican oregano (or normal dried)
1 tsp corn flour
1 tsp salt
1 tsp cracked black pepper

Mix all the spice blend ingredients together and mix with meat or fish while cooking to make your taco filling.

Masa Harina soft taco dough

170g plain flour
31g Masa Harina flour or semolina
2g salt
1.5g baking powder
22g olive oil
67g warm water

Mix dry ingredients together until well combined.
Add water and olive oil and combine, then roll into a ball, adding more water or flour if necessary
Pinch the dough into small portions around 20-30g, then individually round these into balls on a floured surface.
Roll each one out into a circle as thin as possible without jeopardising not being able to pick up
Toast each taco in a hot dry pan non stick pan for 15-20 seconds on each side. Note that lightly toasted charred spots will add to the authenticity of the flavour
Repeat until cooking is finished, stacking the taco on each other on a side plate to keep warm

Pineapple salsa

100g pineapple, chopped
60g green tomatoes, chopped
20g red onion, diced
10g Jalapeño chilli, diced
10g lime juice
1 tbsp chopped coriander

Mix all the ingredients together and serve atop a filled taco!

Ceviche dressing (Hawaiian inspired)

2 tbsp soy sauce
1 tbsp sesame seed oil
1 tbsp rice wine vinegar
1 tsp honey
1 tbsp of mixed toasted sesame seeds

Mix all the ingredients together, marinade tuna or other fish for 5 mins and serve.

Lime leaf mayo

100ml mayonnaise
2 kaffir lime leaves, finely chopped
Zest and juice of 1 lime

Mix all the ingredients together.

Braised chorizo pinto beans

200g canned pinto or black beans, drained
100g ham or chicken stock
80g cooking chorizo, diced
100ml apple juice
1 tbsp taco seasoning from the above spice blend recipe
50g fresh cheese like ricotta or feta
1 apple, cut into match sticks
Herb flowers (seasonal)

Crisp up the chorizo in a pan then add the spice blend.
Add the beans, apple juice, stock and reduce until rich and desired consistency (reduced by half is perfect).
Garnish with apple and fresh cheese to serve.

Ryan Stafford
Sign up to our bulletin...
Top tips, foodie highlights and the latest rocket news