Marcela's Noche Mexicana
Marcela was busy in the kitchen this past weekend preparing a delightful Mexican-style menu for No 28 Belper.Read More
Delicious Tasting, ethically sourced and authentic Mexican products, recipes and ingredients
Mexican-born Marcela Flores has a passion to bring the vibrant, authentic flavours of real Mexican food she grew up with to her adopted home in the UK. Explore her award-winning range of authentic Mexican food products made with ethically-sourced ingredients...Enter Site
Marcela was busy in the kitchen this past weekend preparing a delightful Mexican-style menu for No 28 Belper.Read More
Marcela moved to the UK from Mexico 17 years ago and although she looked and looked, she just couldn’t find the flavours she missed from home, especially the tastes of her mum’s authentic salsas.
Cooking had been her all-time favourite activity since very young, so she got busy in the kitchen, which is by far the favourite place in the house, and voila! she created range “worthy of an award” of authentic Mexican food made with ethically-sourced ingredients. Marcela gets the best ingredients from Mexican and UK specialist growers.
The current range includes 3 types of salsas, perfect for dipping or on anything, from your favourite Mexican or Tex-Mex dish to breakfast eggs or steak, and 3 types of marvelous tortilla chips. And the range is growing…
Marcela realised that no one else would be able to make her salsas in quite such an authentic, lovingly careful way so she decided to make them herself. To make the salsas, fire-roasted tomatoes, different types of chillies and Marcela’s authentic, traditional recipes from Mexico are used to achieve an delicious-tasting salsa.
The tortilla chips are made with the ancient Mexican way to process maize, called Nixtamalization. Marcela also mixes wholesome beans and chickpeas, and aromatic spices, into the mix to make the chips unique, tasty and wholesome.
If you are wondering what Nixtamalisation is, well, it’s a fascinating process that has been in existence for 4,000 years in Mesoamerica! This involves steeping maize kernels into a solution of water and lime (a naturally-occurring chemical, not the fruit) or ash, and this gives the corn a unique, rustic aroma and flavour as well as enhancing its nutritional properties. The most important effect of Nixtamalization is that it makes the niacin present in corn digestible for the human body. Nixtamalisation also increases the calcium and amino acids (tryptophan, methionine, cystine) content and availability for the body to absorb. However, maize is low in other essential amino acids, such as lycine. So when nixtamalised corn is combined with beans and chickpeas, these grains and pulses complement each other to offer the body all essential amino acids.
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New Life Mexico Foundation
New Life Mexico is a charity in Puerto Vallarta, Mexico that helps vulnerable children and young people through social, health and education programmes. We at Marcela Flores support their work, and you can too- follow this link to learn more about their organisation and how your donation can help: http://www.newlifemexico.com/
Our products are created with love, and we use responsibly-sourced hero ingredients.
Try the salsas, made with fire-roasted tomatoes, different types of chillies and Marcela’s authentic, traditional recipes from home to achieve a real, authentic-tasting salsa.
Our tortilla chip flavours are new, spicy and exciting. They are made with the ancient Mexican process called Nixtamalization which is healthier for you, and mixed in with wholesome chickpeas and beans, and aromatic spices.
Dia de Muertos
Many countries around the world have beautiful rituals around this time of year to commemorate their departed loved ones.
From Pre-Columbian times, Mexicans have celebrated the Day of the Dead with very special rituals on the 1st and 2nd of November. The 1st concentrates on the adult deceased, and the 2nd which is called Dia de los Santos Inocentes when deceased children are lovingly – and happily – remembered.
Many families create colourful altars for their loved ones. There are essential elements which are used to make these altars into a colourful ritual:
• Marigold, or Cempazuchitl flower – which in the Aztec Nahuatl language means Twenty Flower – to decorate altars, “ofrendas” or offerings, and tombs
• Decorated sugar skulls
• Pan de Muerto- or Bread of the Dead- made with flour, butter, sugar, eggs, orange peel, anise and yeast. The bread is decorated with strips of dough simulating bones, and topped up with a round piece of dough symbolising teardrops. Recipe below.
• “Papel Picado” or cut paper bunting. This can be quite elaborated, or simple enough to make with the help of young children
No altar or offering would be complete without food. Pan de Muerto, Calabaza en Tacha or pumpkin with cinnamon and molasses, Tamales, Mezcal or Tequila and other favourite food are all present.
This celebration invites us all to bitter-sweetly celebrate life itself and the continuum of humankind!
Recipe for Pan de Muertos or Bread of the Dead
180g or 1 ½ cups flour
100g or ½ cup light brown sugar
5g or 1 tsp salt
2 packets dry yeast
5g or 1 tsp aniseed
125ml or ½ cup milk
125ml or ½ cup water
100g or ½ cup butter
4 free range eggs
540g or 4 ½ cups flour
1 beaten egg for varnishing before cooking
100g or ½ cup sugar
80ml or 1/3 cup fresh orange juice
30g or 2 tablespoons grated orange zest
20g or 2 tablespoons of sugar for sprinkling
• Mix all dry ingredients together except the 500g flour
• Gently heat the milk, the water, and the butter. Add the warm liquid mixture to the dry mixture.
• Mix with an electric mixer or by hand.
• Alternate mixing an egg at a time with the rest of the flour.
• Knead the mixture on a floured surface for about 5 minutes.
• Place the dough ball in a greased bowl at room temperature, giving it enough time to rise until it has doubled in size, about 1 hour.
• Take a small fistful of dough and put to one side, and shape the rest of the dough into a dome, and place a greased ovenproof sheet.
• To decorate, take the small ball of dough and form your 2 long strips of dough to symbolise bones, and the small ball of dough on top for a teardrop. Make a light indentation on your bread in the shape of a cross, dampen slightly with some water using a pastry brush, and stick the dough bones. Then put the small ball on the top.
• Allow it to rest and rise until double in size.
• Varnish your bread with the beaten egg so the bread is lovely and golden when it comes out of the oven.
• Bake at 175° C, 350° F or Gas Mark 6 for about 30 minutes.
• Let it cool down
• Bring all the glaze ingredients except for the 30g sugar for sprinkling, and boil for 2 minutes. Cool down until it’s not too hot.
• Apply to cooled bread with a pastry brush.
• Sprinkle on sugar while glaze is still damp.
As Members of the British Mexican Society, Marcela Flores supports Fundación Amistad Británico-Mexicana I.A.P., a Mexican Charity, whose main purpose is to give help after natural disasters. Amistad focuses its relief on institutions that provide Education, Health and Community services for poorer sections of the population. Relief projects chosen by Amistad aim to give long-term support, or, in other words, help that lasts.
Amistad Disaster Relief Fund
In the wake of the floods and destruction caused by the twin hurricanes Ingrid and Manuel, Fundación Amistad Británico-Mexicana I.A.P., a Mexican Charity, is ready to help those in greatest need, especially in the States of Guerrero and Veracruz.
Amistad focuses its relief on institutions that provide Education, Health and Community services for poorer sections of the population. Relief projects chosen by Amistad aim to give long-term support, or, in other words, help that lasts.
On behalf of Amistad and the British Mexican Society we would be grateful if you could contribute to this important cause to help victims in Mexico. If you are a UK Taxpayer please consider completing the Gift Aid declaration as this will increase your donation by 25% at no cost to you.
Donation to the British Mexican Society for the
Amistad Británico-Mexicana Disaster Relief Fund
1.EITHER: Please send this form with your cheque to:
The British Mexican Society (Registered Charity No. 276830)
PO Box 251, Morpeth, Northumberland NE61 9DH
OR: Make an electronic transfer to:
Sort Code 16-00-15, A/c No. 23107433 and, so we can be sure who made the deposit, mail this declaration to the address given above, or scan and email it to the BMS Treasurer, Libertad West Libertadwest@yahoo.co.uk .
2. GIFT AID DECLARATION For UK Personal Taxpayers Only
DELETE THIS SECTION IF THIS DOES NOT APPLY TO YOU
I hereby confirm that I wish all donations and subscriptions given by me to the British Mexican Society (registered charity number 2756830) since 6th April 2000 and any subsequent donations and subscriptions to be treated as Gift Aid. I certify that I am a UK taxpayer. If I cease to be a UK taxpayer I will inform the Society in writing.
3. YOUR DETAILS:
Title …… Initial(s) ………… Surname ……………………………………………
Postcode ……………… E-mail …………………………………
Signature …………………………………… Date ……………………………………
Donation amount £……………….
PULLED PORK CHILORIO from the Mexican Pacific
As part of the Pacifico theme that I chose for the food at the Noche Mexicana, I prepared THE most delicious Chilorio recipe I’ve tasted! Chilorio is a traditional dish from the State of Sinaloa, and here it is for your delight! Some chillies may be a bit difficult to get, but if you have any problems let me know and if you are in the UK we can make sure you get some to prepare your delicious Chilorio. This recipe is for sharing with friends or freezing, which also works well.
Ingredients- Serves 8
1.5 kg pork shoulder cut into 5cm cubes, OR
OR you prefer to substitute for free range chicken, I use a mixture of boneless thigh and breast
OR for a vegetarian option, the following combination is delicious in Chilorio: butternut squash, potato and courgette diced in chunks, but add the latter when the squash and the potatoes are fully cooked
300 ml orange juice, freshly squeezed with some flesh if possible
300 ml water
5 g sea salt
50 grams ancho chillies clean, deseeded and destemmed (about 5 large ones) dried ancho chiles
20 grams Pasilla chilles, clean, deseeded and destemmed (about 2 large ones)
3-4 Arbol chillies, clean, deseeded and destemmed (or more if you want the Chilorio to be hot)
300ml of the water used for soaking the chillies
200g chopped onion
20 grams garlic
A generous handful of chopped coriander, about 100 g
1 generous teaspoon oregano, Mexican if possible (different from the Mediterranean type)
1/2 teaspoon cumin seeds
1/2 teaspoon ground black pepper
200ml vinegar, cider or white wine
Olive oil for frying the chilli sauce
2 bay leaves
Place the meat or veg (except the courgettes) 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 45 min.
Meanwhile, prep the chillies. The cornerstone of many Mexican recipes is of course chillies- some of the most popular ones are dry, such as the Ancho, Pasilla or Arbol chillies which require some straightforward, easy prep. Simply clean them with a damp serviette, remove their stems, seeds and veins, and soak them in a bowl with hot water. Allow them to rehydrate for 15 minutes and the prep is complete.
Now it’s salsa time: 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. This is your delicious Chilorio sauce.
If you are cooking meat, let it cool down a bit and drain some of the cooking juice (but don’t throw it away, it will be great to use in the future as stock for soups or a base for a gravy) . The meat will be really tender and ready to shred, I use my hands but I wear gloves for this job, or if you prefer, use 2 forks. For the vegetarian version, add the courgettes to the veg pot and cook until soft.
Your pulled pork, chicken or vegetarian version is ready to be laced with the amazing Chilorio sauce, there is just one more step- gently frying the sauce.
Heat the olive oil and cook the Chilorio sauce for about 3 minutes. This step is not essential but it makes the sauce tastier, as I find that the taste of the garlic, onion and herbs becomes richer. Now include the meat (or vegetable mix for the vegetarian version), 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 filling to make tacos with soft, wheat flour or corn tortillas. Spice up with my Salsa Verde, a bit of chopped onion and coriander if you wish. Buen Provecho- YUM!
Turn an ordinary night
into a delicious
Mexican-born Marcela Flores has a passion to bring the vibrant, authentic flavours of real Mexican food she grew up with to her adopted home in the UK. Explore her award-winning range of authentic Mexican food products made with ethically-sourced ingredients...Learn More About Marcela