Las Catrinas are a satirical representation of the 1910 pre-revolutionary women in Mexico which have now become icons of the Mexican â€śDia de los Muertosâ€? This important day in Mexican culture is dedicated to honouring loved ones that have passed and acknowleding our ancestors with music, art and of course, great food.
One Catrina is artistocratic, elegant and choosy. The other is a revolutionary, who knows what she wants and where to find it.
Together they bring a range of the finest quality cooking ingredients from Mexico.
Mexico is known for its variety of chillies, ingredients and dishes. There are over 140 varieties of chillies in Mexico which vary in flavour and heat. The most popular being De Arbol, Pasilla, JalapeĂ±o, Cascabel, Guajillo, Habanero and Poblano.
Las Catrinas know flavour and they know spice, see some of their favourite recipes prepared for the Dia de los Muertos.
Las Catrinas offers the finest staple cooking ingredients from Mexico on the market. Whether youâ€™re preparing your favourite Mexican dish or spicing up an all-time favourite, we offer a wide-range of chillies, dried, powered and flakes as well as other ingredients to make a tasty side dish or beverage like Agua de Jamaica.
Available dried, whole, crushed and powdered
AND PINTO BEANS AMARANTH FLOUR PILONCILLO
BROWN SUGAR CUBES
PULLED PORK CHILORIO
Place the meat into a pot and pour the orange juice and water until barely covered. Add salt,
2 bay leaves and allow to simmer for at least
Blend the chillies with soaking water, onion, garlic, herbs & spices and the vinegar 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until smooth.
Heat the olive oil and cook the sauce for about
3 minutes. Now include the meat adding a bit
of the broth if necessary, salt to taste and cook for about another 30 minutes, to allow the sauce to reduce.
Use this as a main dish or shred the meat to make tacos with corn tortillas.
Al Pastor Tacos
Fine chopped Coriander
Fine chopped onion
1. Soak chiles in hot water for 15 minutes. In mean time blacken the tomato, onion and garlic cloves on top of a hot griddle or grill. Peel the tomato skin and remove seeds, place in blender. Add the onion and garlic cloves to the blender as well as the spices. Remove the chiles from the hot water and reserved the water. Remove the stems and seed from the chiles then place in blender. Add about 1/3 cup of the boiling water to the blender. Blend into a smooth salsa.
2. Place the bite size pork pieces and pineapple inside a container. Pour the salsa over the meat and add the pineapples. Stir until well combined, cover and place in the refrigerator overnight.
3. Next day, drain extra liquid from the meat. Heat a little bit of corn or vegetable oil in a large pan. Cook the pork until it has cooked all the way through. About 20 minutes. Allow to simmer under low heat until ready to serve.
4. Scoop a small amount into the middle of a corn tortilla, top with finely chopped onion, cilantro and lime wedges on the side. Please notice that a standard Mexican taco tortilla is smaller than a more common commercial sized corn tortilla, if using the smaller tortillas two can be/are stacked on top of each other before topping with the filling.
Dry roast the pasilla, mulato, ancho and chipotle dried chillies. Once toasted, transfer the chillies to a bowl of hot water and soak for 20 minutes. Donâ€™t throw away the water as you will need it later.
Transfer the chillies to a blender or food processor and blend until smooth, adding the reserved water as needed. Push the chilli purĂ©e through a sieve and set aside.
Dry-roast the tomatoes, tomatillos, onion, and garlic. Once soft, remove from heat, let cool and peel the tomatoes and garlic.
In a small skillet, heat 1 tablespoon of olive oil and add the peppercorns, cloves, cinnamon, coriander, and anise seeds and toast. Add the raisins, almonds, pumpkin seeds, sesame seeds, and corn tortillas. PurĂ©e the tomatoes, tomatillos, onion, garlic and fried ingredients and strain through a sieve and set aside.
Heat the canola oil until hot and fry the chilli purĂ©e, stirring until it changes colour. Add the reserved vegetable and spice mixture.
Reduce the heat and simmer, stirring occasionally until the sauce thickens. Add 2 cups of chicken broth and simmer for 30 minutes. Add the Mexican chocolate and cook for 10 to 12 minutes. Season to taste with salt and sugar
Pour over cooked chicken and service with rice or use as a base for Enchiladas de Mole Poblano.
Agua de Jamaica
Hibiscus Flower Iced Tea Recipe
Place the hibiscus and cinnamon stick in a large jar or bowl. Add water. Cover and refrigerate overnight (8 to 12 hours). Add simple syrup to taste. Strain out the solids and serve over ice with a squeeze of lime, if desired.
Agua de jamaica
Las Catrinas is distributed exclusively
by MexImport ltd.
You can find us at the following