Welcome to the JPNC Recipes Page

I wanted to take this opportunity to introduce some traditional Mexican recipes that I love to share with my friends and family. From low and slow Fried Duck Taco to the flavour festival of a simple Tortilla Soup, these recipes will give a true taste of some Mexican classics.

And don't forget our shop is full of fantastic products you might be missing.
 

Recipes

Tortilla Soup

Time: 30 min  |  Servings: 6  |  Not Spicy

 
JPNC Mexican Shop tortilla soup.jpg

INGREDIENTS

3 teeth of garlic


½ onion cut in pieces


3 clean ripped tomatoes, without seeds


6 cups of chicken broth


1 spoon of oil


2 small branches of fresh epazote (wormseed). FIND ONLINE


Salt and black pepper just grounded


10 corn tortilla strips fried in oil


2 to 3 Drops of Bufalo Hot Sauce


2 avocados diced in squares


100 gr. dry pork skin


½ thick sour cream cups (not sweetened)


200 gr. of fresh cheese diced in squares

METHOD

1. Roast the garlic and the onion on a pan.

2. Mix in the blender the tomato with the garlic and the onion.

3. In a casserole with a spoon of oil, fry the mixture for 5 minutes; reduce heat to low, stir until the puree thickens.

Add the broth of chicken and the epazote (wormseed). Let it boil, seasoned with salt and pepper to your taste.

4. Slice the peppers in rings, and take away the seeds. Fry them for few minutes until they get crunchy.

Warm up the soup and add the fried tortillas. Serve with the pepper ring, avocado and pork skin.

5. The cheese and the cream go in separated dishes, so that each companion at table uses at his/her pleasure.

Duck Tacos Fried Pork Style in Green Sauce

Time: 4 hours 14 min  |  Servings: 6  |  Not Spicy

 
JPNC Mexican Shop Duck.jpg

INGREDIENTS

1 duck of approx 2 kilos


2 water cups


1 ½ kilos of lard or pork butter


½ bunch of coriander (cilantro) finely chopped


1 onion medium size finely pricked


18 Corn tortillas


Sauce:


La Costena Green Salsa


1 avocado


¼ onion


1 small bunch of parsley


Salt to your taste


Water

METHOD

1. Cook the duck with the lard or butter and enough water until it covers it for 4 hours, heat in a low hit in a covered casserole or if you wish in the oven in the same way, to 200°c temperature.

2. Take away the duck and remove the bones. After that fry it in the pan.

3. Make the tacos and fold them putting them on the warm pan, finally sparkle the onion with chopped coriander (cilantro) and serve them with the sauce.

4. The sauce: Roast the green tomatoes and the hot peppers on a pan, taking care that they get roasted even, mix them with the rest of the ingredients, adding enough water.

Fish Tacos (Tacos de Cazón)

Time: 60 min  |  Servings: 6  |  Mildly Spicy

 
JPNC Mexican Shop fish tacos.jpg

INGREDIENTS

1 kilogram of dogfish in pieces


1 lemon


6 water cups


5 teeth of garlic


2 onions


½ liter of oil


6 jalapeño peppers


2 leaves of acuyo or Santa herb.

(Alt: Mexican or French tarragon)


Salt and pepper


24 Corn tortillas


1 Hot sauce cup


1 Roman lettuce


2 tomatoes


Small wooden skewers

METHOD

1.Wash the fish with water and marinate it with the lemon juice.

2. Put to boil the water with two teeth of garlic and half onion. When it starts boiling, add the fish in pieces and let it cook in a low hit by 15 minutes. Drain it, scale it and remove the skin and chop it.

3. In 4 spoons of hot oil, fry pricked garlic, sliced onion and the pepper without seed and cut in strips.

4. When the onion is transparent, add the chopped fish and the chopped leaves of acuyo or Santa herb. Let it season for 15 minutes.

5. Pass the tortillas through hot oil, take them out and place the fish in the tortilla, wrapping it like a taco and ensure them inserting the wood sticks.

6. In the rest of the hot oil, fry the tacos until they are well fried, drain them on paper towels and take away the wood sticks before serving.

7. Serve them with tomato sauce mixed with dry pepper, place in a dish, lettuce salad and tomato.

Stuffed Tortillas of Seafood with Cheese

Time: 50 min  |  Servings: 6  |  Not Spicy

 
JPNC Mexican Shop seafood stiuffed.jpg

INGREDIENTS

½ kilo of shrimp cleaned


½ kilo of white  and firm fish fillet


4 dozens of clams


250 gr. of tomato


250 gr. of onion


1 large bell green pepper

(morron pepper)


4 teeth of garlic


2 leaves of laurel


4 spoonfuls of lard or pork butter


24 corn tortillas


½ kilo of thread cheese (Oaxaca, Mozzarella or Cheddar)


Salt and ground black pepper

METHOD

1.Boil the fish in water with laurel, 2 teeth of garlic and the skin of the onions for 5 minutes, do not let them tear.

2. Once it is boiled take the fish away from the broil to chop it up. Add the shrimps and the clams in the broil and cook them for 5 minutes.

3. Chop the seafood, the tomato, the onion, the garlic and the bell large green pepper.

4. Fry the vegetables in a spoon of lard or pork and season with salt and ground black pepper.

5. Add the seafood and the fish. It must be left a little dry.

6. The tortillas are folded making a taco and are filled up with the stew, the cheese is added, and they are put to fry in a plain pan or frying pan with a little lard until the cheese is melted.

7. Serve them with sauce.

Eggs Motul Style

Eggs served on top of a corn tortilla spread with refried beans. 2 servings

 
JPNC Mexican Shop eggs-special corn tort

INGREDIENTS

4 eggs


4 corn tortillas (a day old)*


1/3 Cup vegetable oil


1 Habanero pepper or Habanero Sauce


1/2 medium red onion minced**


1/2 cup refried black beans


2 Medium size tomatoes, diced (about 3 cups)


salt to taste


1/2 cup cooked green peas


1/3 cup of queso añejo or fresh crumbled cheese***


4 slices of cooked ham diced


1 plantain cut in diagonal slices and fried.
 
NOTES:
* Day old tortillas absorb less oil and take less time to fry.
** If red onion is not available, use white onion.
*** You can use any other dry crumbling cheese.
****If you are making more than 2 servings, turn your oven at 250 to keep the already cooked eggs warm while you finish cooking the rest of the eggs.

METHOD

1. In a frying pan at medium high heat, warm one teaspoon of oil and add the onion and Habanero pepper (whole). Fry until onion is transparent, making sure the Habanero pepper doesn’t burst. The Habanero pepper will render its flavor to the sauce this way without adding spiciness.


2.  Add the diced tomatoes and cook for about 7 minutes until the tomatoes have release all their juices and formed a thick sauce. Season with salt and set aside.
3. Start gathering all your ingredients to assembly the dish and have them ready for serving once the eggs and tortillas are fried.


4. Heat the rest of the oil in the frying pan and start frying the tortillas one by one. Fry the tortillas until they are a little crispy, this way they will hold the egg and sauce without breaking into pieces. Place each tortilla over a paper towel to drain any excess oil.


5. Once all your tortillas had been fried, arrange 2 in each plate and spread the refried beans

Tacopeño ( Taco De Chile Jalapeño )

Give a tasty twist to your barbecue party this summer with a Mexican bite

Serves 6 ( 2 Tacos per person)

 
JPNC_Mexican_Shop_Taco_De_Chile_Jalapeñ

INGREDIENTS

12 corn Taco size tortillas


120 grm refried beans 


12 large size Chiles Jalapeños or Red, Green Hot Sauce  


120 grm Chihuahua Cheese

(Muenster or medium cheddar)


120 grm Flor de Calabaza

(Mexican Courgette Flowers)


120 ml of Salsa Worcestershire 


Sea Salt


90 ml Crema (crème Fraiche)


60 grm of crumbled Queso Ranchero


12 coriander leaf 


3 limes in half

METHOD

1. Stuff the chillies with Chihuahua cheese and Flor de Calabaza
Simmer the stuffed Chile Jalapeño on the Salsa Worcestershire and marinate 
overnight.
 
2. Grill the chillies until the cheese is melted and the chilli gets the grill marks and the 
Chihuahua cheese begins to melt.
 
3. Place the tortillas on the griddle to warm up flipping sides.
Spread the refried beans on top of each the tortilla.
 
4. After heating up both, place the grilled Chile Jalapeño on top the tortillas. 
Sprinkle 1 pinch each of Sea Salt. Garnish with a Zig Zag of Crème Fraiche , Queso Ranchero crumbled, coriander and a squeeze of lime.

Pork Carnitas

 
JPNC Mexican Shop Pork Carnitas.jpg

INGREDIENTS

Guacamole


Hot Sauce in a bowl


1 Onion; Medium, Cut in halves


1 Pound Center Loin Roast; boneless and cut into 2 X 1/4−inch strips


1 Clove Garlic; Finely Chopped


2 Teaspoon Vegetable Oil


2 Teaspoon Tomato Paste


1 Teaspoon Red Wine Vinegar


1/4 Teaspoon Salt 1/2 lb. plum tomatoes, finely chopped


Corn Tortillas


Dairy Sour Cream

METHOD

1. Prepare Guacamole; set aside.

 

2. Cut chiles and onion halves lengthwise into 1/4−inch strips.

 

3. Cook pork, chiles, onion and garlic in oil in a 10−inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes.

 

4. Stir in tomato paste, vinegar, salt and tomatoes; cook until hot.

 

5. Serve with tortillas, Guacamole and sour cream.

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