Tacos al pastor
Thin slices of pork marinated in a red adobo of dried chiles, achiote and pineapple, roasted until caramelised and crisp at the edges, served in warm corn tortillas with charred pineapple, onion and coriander.
Cookhuddle editorial selection
Cookhuddle | Mexico
The Cookhuddle editorial selection of traditional recipes from Mexico: tacos al pastor, mole poblano, pozole rojo, cochinita pibil and chiles en nogada. Each recipe comes with exact quantities, tips and serving advice.
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
Cuisine of Mexico
Mole poblano with chicken
Tender chicken in a deep, glossy, mahogany sauce of three dried chiles, toasted nuts and seeds, warm spices and a little chocolate, balanced between smoky, nutty and faintly sweet, scattered with toasted sesame seeds.
Pozole rojo
A big, warming bowl of tender pork and burst, chewy hominy kernels in a deep red broth of guajillo and ancho chiles, served with crunchy cabbage, radishes, onion, lime and oregano added at the table.
Cochinita pibil
Pork marinated in achiote and sour orange, wrapped in banana leaves and slow-cooked until it falls apart, served shredded in warm tortillas with bright pink pickled onions and a spark of habanero.
Chiles en nogada
Roasted poblano chiles stuffed with a sweet and savoury picadillo of meat, fruit and nuts, covered with a cold creamy walnut sauce and crowned with ruby pomegranate seeds and parsley: the green, white and red dish of Puebla.