Guajillo Chilli baseGuajillo chilli 20 gmOnion (chopped) 1 tbspGarlic (chopped) 1 tspTomato (roughly sliced) 1 medium sized pieceWater 250 mlMethodBoil water, add ingredients and simmer for 10 minutes.Coarsely chop charred vegetables China 8.8 DIN603 ZINC CUP HEAD SQUARE NECK BOLT Supplier in a food processor or Molcajete, add salt to taste.Place each raw tortilla on the hot griddle and cook on each side for about 1 to 2 minutes.Coarsely shred lamb and keep it warm in a baking dish.Plate it topped with chopped onion, cilantro and a squeeze of lemon. Reduce heat, add cilantro.”In this recipe, the meat is slow-cooked for eight hours wrapped in a banana leaf with guajillo chillies and then pulled.Chia(aN Aztec superfood)Chia seeds’ association with Mexican culture dates back to 3500 BC. 1/8 inch thick and 8” in diameter. 

They marinated foods in tropical herbs and spices to enhance natural flavours and preserve them after cooking.Chilli Lime AvocadoIngredientsn Avocado (cubes) 2 tbsp n Chipotle Chilli powder a pinch n Lime juice 1 tspn Salt a pinch n Olive Oil ½ tspMethodBlend all ingredients together lightly just before garnishing. They should be about 1 inch in diameter. Add beans and cooking liquid from the pot, and stir to combine. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1-1/2 to 2 hours, adding more water as required to keep covered. For finishing, in a small heavy bottom pan, heat the oil over medium-high heat. Knead for about a minute, adding more water if necessary. Slowly add warm water until soft dough forms.Cut into 8 slices using a pizza cutter. 

Cook it until it is no longer doughy.Horchata(The milky moo)Also called Orxata, Horchata is a delicious milky beverage made of ground almonds, rice, tigernuts and varies in name and flavour from one region to another. Season with salt. An authentic tlayuda is placed in a basket encased with palm leaves and steamed. The pulled lamb meat is topped with chopped onions and dressed with the juice of a lime.Add a pinch of salt. Traditional Mexican Barbacoa cooking is a mix of both pit-smoking and steaming. Any topping from pulled chicken or Mexican chorizo or charred corn works well. Loved for its rich, crimson colour and tart, flowery taste notes, the drink which seems quintessentially Mexican today isn’t Mexican in origin. Such was the addiction of this Mexican food mascot that over time, it became synonymous with delicious, artisanal street food. Keep chilled. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, adding cooking liquid 1 tablespoon at a time to keep from getting dry.

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