Cook This: 3 recipes from Mexican Soul, including cheesy, melty choriqueso

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Step 2

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Put the beef, salt, pepper and peppermint into a bowl and combine with your hands, then add the bread cream and work with your hands until smooth. Cover and leave in the refrigerator for 20-30 minutes to set.

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Step 3

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Remove the meat from the refrigerator and use an ice-cream scoop or spoon to divide it into 50 g (1 3/4 oz) balls. Press 2 boiled egg quarters into the centre of each ball and close the meat around them, then dust the balls with flour.

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Step 4

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Half-fill a saucepan with oil and heat to 190C (375F) and fry the meatballs for 3 minutes, turning and basting as needed, until golden but still pink on the inside (they will finish cooking in the caldillo). Remove the meatballs from the oil with a slotted spoon and place on a tray lined with paper towels to drain the excess oil.

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Step 5

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Pour the tomato caldillo into a saucepan and bring to a simmer, then add the meatballs, cover and cook for 5 minutes.

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Step 6

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Serve the meatballs and sauce hot with rice, bread or tortillas and cucumbers.

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TOMATO CALDILLO

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Caldillo means “small broth,” and accompanies many Mexican dishes, including meatballs. Photo by Rebecca Dickson

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Makes: 2 litres (68 fl oz/8 1/2 cups)

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1 kg (2 lb 4 oz) tomatoes
2 onions
3 garlic cloves
2 L (68 fl oz/8 1/2 cups) water
170 g (6 oz) chipotle paste (or equal parts smoked paprika, cayenne pepper, honey, cider vinegar and water)
3 g dried bird’s eye chilies (around 2-3 chilies), or to taste
10 g (2 tsp) sea salt flakes
40 mL (1 1/2 fl oz/3 tbsp) vegetable oil

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Step 1

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Put the tomatoes, onions, garlic and water into a larger saucepan over a high heat and bring to a boil, then cook for 45 minutes.

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Step 2

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Strain the broth, reserving the solids. Put the solids into a food processor and add the chipotle paste, chilies and salt along with 1 litre (34 fl oz/4 1/4 cups) of the broth and blend until smooth. If you want to control the spice level, add the chilies one by one and taste as you go.

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Step 3

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Heat the oil in a clean saucepan over a medium heat and fry the sauce for 10-15 minutes until it turns deep red (this process makes the caldillo sweeter and more umami), stirring constantly to ensure it doesn’t stick.

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Step 4

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Store in the refrigerator for up to 4 days. Serve warm.

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Note: With chilies, you will need to adjust the spiciness according to taste, just like salt. You can add more chilies if you like, but it is important to add one extra at a time, and to keep tasting as you go. Chilies can vary depending on the region you are in, the season, the brand and the original grower, so please do see our quantity as guidance rather than a rule.

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BUTTERNUT SQUASH AGUACHILE

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This autumn version of aguachile highlights in-season butternut squash. “It’s super refreshing, but also nice and comforting,” says Santiago Lastra. Photo by Rebecca Dickson

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Serves: 4

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300 g (10 1/2 oz) butternut squash, sliced into 3 cm (1 1/4 inch) pieces
1 tbsp pumpkin seeds
70 mL (2 1/2 fl oz/5 tbsp) lime juice (from about 2 limes)
100 mL (3 1/2 fl oz/scant 1/2 cup) orange juice (from about 1 orange)
Vegetable oil, for drizzling
Sea salt flakes

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For the aguachile dressing:
300 g (10 1/2 oz) butternut squash, peeled and diced into 2 cm (3/4 inch) cubes
80 g (2 3/4 oz/1/3 cup) superfine sugar
80 mL (2 3/4 fl oz/1/3 cup) cider vinegar
2 dried bird’s eye chilies
40 g (1 1/2 oz/2 tbsp) honey
50 mL (1 3/4 fl oz/3 1/2 tbsp) vegetable oil

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To serve:
20 g (3/4 oz) red onion, thinly sliced
20 g (3/4 oz) butternut squash, peeled and thinly sliced
1 tsp thyme leaves
2 tsp olive oil
Poppadoms or tostadas

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Step 1

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Preheat the oven to 220C fan/convection (475F).

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Step 2

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Put the butternut squash onto a baking sheet, drizzle with oil and season with salt, then roast in the oven for 15 minutes.

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Step 3

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Meanwhile, to make the aguachile dressing, combine all the ingredients in a saucepan, cover with water and boil for 5 minutes.

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Step 4

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Strain the mixture, then transfer the solids and 80 mL (2 3/4 fl oz/5 tbsp) of the cooking liquid to a food processor. Blend until smooth, then pass through a sieve (strainer) and store in the refrigerator.

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Step 5

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Remove the squash from the oven, reduce the oven temperature to 180C fan/convection (425F), place the pumpkin seeds on a baking sheet and toast in the oven for 10 minutes until golden.

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Step 6

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Place the diced squash on a serving plate or plates, dress with the aguachile dressing, lime juice and orange juice and finish with the sliced onion, squash, pumpkin seeds, thyme and olive oil. Serve at room temperature with poppadoms or tostadas.

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Recipes and images excerpted from Mexican Soul by Santiago Lastra (Quadrille, August 2026).

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