Spice Up Your Kitchen with the Ultimate Mexican Feast by Simon Gault! 

Hey amigos! 👋 Ready to turn your kitchen into a full-on fiesta? Join me, Simon Gault, as I show you how to whip up the ultimate Mexican feast at home

🎉

In just 16 delicious minutes, you’ll learn to:

🌮 Craft Authentic Masa Harina Tortillas from Scratch

  • Learn how to make homemade tortillas, the foundation of any great Mexican meal.

🥑 Smash Out the Best Guacamole Ever

  • Follow my guacamole recipe for a creamy, flavorful dip that’s always a hit.

🍅 Mix Up a Fresh Tomato Salsa

  • Create a zesty tomato salsa that’ll make your taste buds dance.

🐟 Dive into Making Zesty Ceviche

  • Prepare a refreshing ceviche recipe that’s perfect for seafood lovers.

🍈 Blend a Tangy Tomatillo Sauce

  • Whip up a classic tomatillo sauce to add authentic flavor to your dishes.

🥩 Perfectly Cook Steak & Juicy Chicken Thighs for Your Tortillas

  • Master the art of cooking Mapari Meats boneless ribeye steak and chicken thighs to perfection.

Whether you’re hosting a dinner party or just craving some mouth-watering Mexican food, this video is nacho average cooking show! 😉 So grab your sombrero, and let’s get cooking! 🍳

Watch the video now and spice up your cooking game!

Hasta luego, and may the forks be with you! 🌵👨🍳


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“Join Simon Gault as he teaches you how to cook the ultimate Mexican feast at home in just 16 minutes! Learn to make homemade tortillas, guacamole, ceviche, and more authentic Mexican recipes.”


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Recipes:

Homemade Tortillas

Makes 12 tortillas

Ingredients:

  • 2 cups of masa harina (corn flour specially treated with lime, essential for authentic tortillas)
  • 1 ½ cups of hot water (start with less, adding more as needed)
  • A pinch of Opito Bay Smoked Chilli Salt to enhance flavour

Instructions:

  1. Combine the Ingredients: Mix the masa harina and Opito Bay Smoked Chilli Salt in a large mixing bowl. Gradually incorporate xxxml of warm water, stirring until the mixture forms a dough. Knead within the bowl, adding additional water by the tablespoon as needed, until the dough is smooth, pliable, and doesn’t stick to your hands.
  2. Rest the Dough: Cover the dough with a damp cloth and allow it to rest for 15-30 minutes. This step ensures the masa fully hydrates.
  3. Shape the Tortillas: Divide the dough into approximately 40g (1.41 ounces) portions for standard-sized tortillas or smaller for mini versions. Roll each portion into a smooth ball.
  4. Heat a Dry Skillet: Heat a dry skillet or Weber hot plate over medium-high heat.
  5. Using a Tortilla Press: Place a dough ball between two pieces of plastic wrap or within a cut-open plastic bag to prevent sticking. Press firmly to flatten the ball into a thin disc, around 2-3mm thick. If you don’t have a tortilla press, a heavy skillet or rolling pin or wine bottle can work as well, flattening the dough between sheets of plastic wrap.
  6. Cook the Tortillas: Carefully peel the flattened dough from the plastic and place it onto the hot skillet. Cook for about 30 seconds to 1 minute on each side, until the tortilla develops light brown spots and the edges begin to lift.
  7. Keep Them Warm: Stack the cooked tortillas in a clean kitchen towel or tortilla pouch to keep them warm.

Simon Says Tips:

  • Water Quantity: The needed water might vary based on the masa harina brand and environmental humidity.
  • Tortilla Thickness: Adjust the thickness to your preference, but traditionally, tortillas are quite thin.
  • Tortilla Press Use: A tortilla press simplifies the process, providing uniform and thin tortillas efficiently.
  • Storage: The uncooked dough can be refrigerated for a day or two if needed. Cooked tortillas should be stored in an airtight container in the fridge.
  • Reheating Tortillas:
  1. Stovetop: Heat a dry skillet over medium-high. Warm each tortilla for 30 seconds per side.
  2. Microwave: Wrap tortillas in a clean damp tea towel. Microwave for 30-60 seconds.
  3. Oven: Wrap in aluminium foil and heat at 180°C (350°F) for 10 minutes.
  4. Direct Flame: Use tongs to warm tortillas over a gas flame for a few seconds per side.
  5. Tortilla Pouch: Place tortillas in a tortilla pouch and microwave for 30-60 seconds to keep them warm and moist.

Mexican Ceviche

Serves 6

Ingredients:

  • 400g fresh, firm white fish (snapper, sea bass, or halibut), finely diced
  • Juice of 6-8 limes, enough to completely cover the fish
  • 1 small red onion, finely sliced
  • 1/4 cup fresh coriander (cilantro), chopped
  • 2-3 medium tomatoes, deseeded and finely diced
  • ½ – 1 jalapeños or serrano peppers, finely chopped (adjust to taste)
  • 1 ripe avocado, diced
  • 1 mango or 1 cup pineapple, diced (optional for a sweet twist)
  • Salt and freshly ground black pepper to taste
  • Pukara Estate Extra Virgin Lemon Olive Oil, for drizzling
  • Warm tacos: for an alternative serving option, use taco chips

Instructions:

  1. Marinate the Fish: In a glass or ceramic bowl, combine the diced fish with lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 20-30 minutes until the fish is opaque and firm.
  2. Prepare the Vegetables: While the fish marinates, prepare the red onion, coriander, tomatoes, and jalapeños. For less heat, deseed the peppers.
  3. Mix the Ceviche: After marination, drain and discard approximately quarter of the lime juice. Gently fold in the prepared onion, coriander, tomatoes, jalapeños, avocado, and mango or pineapple (if using). Season with salt and freshly ground black pepper.
  4. Final Touches: Drizzle with Pukara Estate Extra Virgin Lemon Olive Oil and toss gently.
  5. Chill: Refrigerate the ceviche for at least 10 minutes before serving.
  6. Serve: Present chilled, with tortilla chips or atop tostadas. Garnish with additional chopped coriander and slices of lime on the side.

Simon Says Tips:

  • Freshness is Key: Ensure your fish is fresh for the best taste and texture.
  • Uniformity in Prep: Dice the fish and vegetables uniformly for even marination and an appealing presentation.
  • Adjusting Acidity: Taste after marinating and adjust the acidity with additional lime or soften it with the lemon olive oil.
  • Elegant Presentation: Whether served in warm tacos, or with tortilla chips, garnish with coriander and lime wedges for a refreshing and upscale touch.

Authentic Guacamole

Serves 6

Ingredients:

  • 3 whole medium ripe avocados
  • ½ white onion, finely diced
  • ¾ cup diced tomato flesh
  • 1 small bunch fresh coriander, finely chopped
  • ¼ medium garlic, finely grated
  • 2 tablespoons lime juice
  • 2 teaspoons jalapeño Tabasco
  • 1 teaspoon salt

Instructions:

  1. Halve avocados, remove the pit, and scoop the flesh into a bowl.
  2. Smash avocados to desired consistency.
  3. Add rinsed, chopped onion.
  4. Add diced tomatoes.
  5. Add coriander chiffonade and grated garlic.
  6. Mix in lime juice and jalapeño Tabasco.
  7. Season with salt and adjust to taste.
  8. Serve with corn chips.

Storage Tips:

  • Store in an airtight container.
  • Cover with cold water or press plastic wrap directly onto the surface.
  • Refrigerate for up to 24 hours.

Simon Says Tips: To accelerate avocado ripening, put a kiwifruit, banana, or apple in a paper bag or bury them in uncooked rice.

Tomato Salsa

Serves 6

Ingredients:

  • 4 medium ripe tomatoes, finely diced
  • 1 small red onion, finely chopped
  • 1-2 jalapeño peppers, seeds removed and finely chopped (adjust to taste)
  • 1 large handful of fresh coriander (cilantro), roughly chopped
  • Juice of 2 limes
  • 1 teaspoon of Murray River salt (adjust to taste)
  • 1 small clove of garlic, minced (optional for a deeper flavour)

Instructions:

  1. Prepare the Tomatoes: Finely dice the tomatoes. Gently squeeze and discard seeds and excess juice.
  2. Chop the Onion and Jalapeño: Finely chop the red onion and jalapeño peppers. For a milder salsa, remove the veins and seeds from the jalapeños.
  3. Mix the Ingredients: In a mixing bowl, combine the diced tomatoes, chopped onion, and jalapeño peppers. If using garlic, mince it finely and add to the bowl.
  4. Add Fresh Coriander and Lime Juice: Roughly chop the fresh coriander and add to the bowl. Squeeze the juice of 2 limes over the ingredients.
  5. Season: Add sea salt and mix well. Taste and adjust the seasoning if necessary. If tomatoes are very acidic, add a teaspoon of agave syrup or sugar.
  6. Let It Marinate: Allow the salsa to sit for at least 10 minutes before serving.
  7. Serve: Enjoy with tortilla chips, as a topping for tacos, or alongside any Mexican dish.

Simon Says Tips:

  • For the best flavour, use ripe, in-season tomatoes.
  • Adjust the amount of jalapeño according to your heat preference.
  • Fresh lime juice is key for authentic flavour; avoid bottled lime juice.
  • Letting the salsa sit for an hour or more in the fridge will enhance the flavours.

Tomatillo Sauce

Serves 6

Ingredients:

  • A bunch of fresh coriander
  • 250g canned tomatillos, drained
  • ¼ small onion, diced
  • ½ chilli (adjust according to heat preference), chopped
  • Salt, to taste

Instructions:

  1. Blend Ingredients: In a blender, combine the drained tomatillos, fresh coriander, diced onion, and chopped chilli. Blend until the mixture reaches a smooth consistency.
  2. Season: Taste the blended sauce and season with salt to your liking.
  3. Serve or Store: Use immediately or store in the refrigerator for later use.

Simon Says Tips:

  • Freshness Matters: Use fresh coriander for the best flavour.
  • Adjusting Heat: Adjust the amount of chilli based on your heat preference. For a milder sauce, remove the seeds and membrane of the chilli before chopping.
  • Canned Tomatillos: Fresh tomatillos can be used as a substitute for canned. Simply husk, wash, and boil them for about 10 minutes before blending.
  • Serving Suggestions: Serve as a salsa with tortilla chips, as a topping for tacos or enchiladas, or as a marinade for grilled chicken, fish, or lamb.
  • Storage: The sauce can be stored in an airtight container in the refrigerator for up to a week. For longer storage, it freezes well.

Cooking Steak and Chicken Thighs on a Cast Iron Pan and Weber BBQ

Cast Iron Pan:

Steak:

  1. Temper the Steak: Let the steak sit at room temperature for about 60 minutes before cooking.
  2. Dry the Steak: Pat the steak dry with paper towels to remove excess moisture.
  3. Preheat: Heat the cast iron pan over high heat until very hot.
  4. Season: Season the steak generously with salt and pepper.
  5. Add Oil: Drizzle a teaspoon of extra virgin olive oil onto the pan just before adding the steak.
  6. Sear: Place the steak in the hot pan and sear for 2-3 minutes per side, flipping every minute for even cooking.
  7. Check Temperature: For medium-rare, target an internal temperature of 50°C (122°F).
  8. Rest: Let the steak rest for at least 5-10 minutes before serving to retain juices.

Chicken Thighs:

  1. Temper the Chicken: Let the chicken thighs sit at room temperature for about 30 minutes before cooking.
  2. Season: Season with salt, pepper, and Gault’s Mexican seasoning (optional). Drizzle with extra virgin olive oil and mix well to coat the thighs.
  3. Preheat: Heat the cast iron pan over medium-high heat.
  4. Cook: Place the chicken thighs in the hot pan, skin side down, and cook for 6-8 minutes on each side, or until the internal temperature reaches 74°C (165°F).
  5. Rest: Let the chicken rest for a few minutes before serving.

Weber BBQ:

Steak:

  1. Temper the Steak: Let the steak sit at room temperature for about 60 minutes before cooking.
  2. Dry the Steak: Pat the steak dry with paper towels to remove excess moisture.
  3. Preheat: Preheat the Weber BBQ to medium-high heat.
  4. Season: Season the steak generously with salt and pepper.
  5. Add Oil: Drizzle a teaspoon of extra virgin olive oil onto the BBQ hot plate just before adding the steak.
  6. Sear: Place the steak on the hot plate and sear for 2-3 minutes on each side, flipping every minute for even cooking.
  7. Check Temperature: For medium-rare, target an internal temperature of 50°C (122°F).
  8. Rest: Let the steak rest for at least 5-10 minutes before serving to retain juices.

Chicken Thighs:

  1. Temper the Chicken: Let the chicken thighs sit at room temperature for about 30 minutes before cooking.
  2. Season: Season with salt, pepper, and Gault’s Mexican seasoning (optional). Drizzle with extra virgin olive oil and mix well to coat the thighs.
  3. Preheat: Preheat the Weber BBQ to medium-high heat.
  4. Cook: Place the chicken thighs on the hot plate and cook for 6-8 minutes on each side, or until the internal temperature reaches 74°C (165°F).
  5. Rest: Let the chicken rest for a few minutes before serving.

Simon Says for Both Methods:

  • Uniform Searing: Ensure the steak and chicken thighs are dry before seasoning to achieve a better sear.
  • Thermometer Use: Use a meat thermometer for accurate temperature measurement.
  • Resting Time: Resting allows the juices to redistribute within the meat, making it more tender and flavourful.

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