Tommi Miers-Inspired Mexican Menu

For the first in our series of Gluten-Free Come Dine With Me style menus, we have taken inspiration from Tommi of Wahaca’s interview and made a three-course Mexican menu.  I hope this gives some of you ideas for when you host your own dinner parties, and I have given the prices and links to where certain items can be bought to make things easier for you.  Whilst my presentation leaves a lot to be desired due to A) my sister borrowing my camera for her own trip (to Mexico, coincidentally) and B) me being an inherently messy and untidy individual, the food was excellent so I can confidently say you won’t go far wrong if you follow my instructions.

Prawn Ceviche Tostadas with Tomatillo Salsa and Chipotle & Garlic Sauce, Followed by Mexican Steak with Sauteed Vegetables & Corn Tortillas, Dessert of Dark-Chocolate Chilli Truffles and Lime & Mango Sorbet

Ingredients (to serve 4)

1 pack of Gluten-Free Tostadas (1 pack £2.25 + P&P –

Gluten-free corn tostadas

Gluten-free corn tostadas

5 – 6 Tomatillos (1 x 800g tin £4.20 + P&P–

Tin of tomatillos

Tin of tomatillos

1 pack of Gluten-Free Corn Tortillas (£1.99 + P&P for 1 pack of 10

100g Chipotle Chillis (£2.80+P&P,

250g Uncooked King Prawns (£6.00, local supermarket)

1 Medium Tomato (30p, local greengrocer)

1 Avocado (70p, local greengrocer)

3 Large Green Chillis (60p, local greengrocer)

1 Large Red Onion (15p, local greengrocer)

1 Large Bunch of Coriander (80p, local greengrocer)

1 Small Cucumber (50p, local greengrocer)

Oregano (85p, local supermarket)

3 Limes (5 limes for £1, local greengrocer)

Feta Cheese (200g for £1.50, local supermarket)

1 Garlic Bulb (30p, local greengrocer)

Olive Oil (500ml for £1.50, local supermarket)

2 tbsp Cumin Seeds (85p for 37g Cumin Seeds, Local Supermarket)

1kg ribeye steak (£15, local supermarket)

200g New Potatoes (750g for £1.50, local supermarket)

100g Sweet Corn (200g for 68p, local supermarket)

1 Courgette (50p, local greengrocer)

250g Dark Chocolate (300g for £4.50, local supermarket)

125ml double cream (300ml for £1.10, local supermarket)

25g butter (250g for 98p, local supermarket)

Bunch of Blanched Hazelnuts or Almonds (100g for £1.69, local supermarket)

1 tbsp Cocoa Powder (250g for £1.99, local supermarket)

3 Medium-Sized ripe Mangoes (£2.50, local greengrocer)

200g caster sugar (99p for 500g, local supermarket)

Total Cost: £57.72

 Starter: Prawn Ceviche Tostadas with Tomatillo Salsa and Chipotle & Garlic Sauce

For the salsa:

Ingredients: 1 large green chilli, 6 tomatillos, 1 handful of fresh coriander, ¼ thinly diced red onion, olive oil, water, salt & pepper to taste

1 – Preheat your grill to the highest setting and when ready, put the tomatillos and chilli on a baking tray and drizzle a little olive oil over the top.







2 – Place the baking tray underneath the grill and after 3-4 minutes the tomatillos and chilli should start to blacken at the top. Once this process has started, pull the baking tray out, turnover the tomatillos and chilli and repeat for the other side.

3 – Take the tomatillos and chilli and place in a liquidiser, along with the juices and oils from the baking tray. Add the coriander and100ml water and blend until smooth.

4 – Stir in the finely chopped red onion and add salt to taste.

Tomatillo Salsa

Tomatillo Salsa

For the Chipotle & Garlic Sauce:

Ingredients: 50g dried chipotle chillis, 2 garlic cloves, water, black pepper and salt to taste

Preparation time 10 minutes, cooking time 15 minutes.

1 – Slice the chipotles in half length-ways and remove the stems and seeds from the middle. Now place them under a pre-heated grill for no more than a minute on each side until they start to blacken.

Sliced Chipotle Chillis

Sliced Chipotle Chillis

2 – Place the chillis in a small saucepan and add water. Bring the pan to a boil, remove the chillis and let them stand in the water for 10 minutes.

3 – Take the chillis out of the pan (preserving the water), and put them in a liquidiser with the garlic, salt and ground pepper. Put enough of the preserved water into the liquidiser to cover the other ingredients and blend until you have a fine paste.

4 – In a pan, put a tablespoon of olive oil and heat. Add the mixture from the blender and cook on a low heat for 10 minutes. Your sauce should now be ready!

Smokey chipotle & garlic sauce

Smokey chipotle & garlic sauce

For the Prawn Ceviche Tostadas

Ingredients: 8 x gluten-free tostadas, 250g king prawns, 1 diced medium tomato, 1 ripe avocado, ½ a block of crumbled feta cheese, ¼ finely chopped red onion, 1 tsp oregano, 1 diced small cucumber, 1 handful of chopped coriander, juice of 1 lime

Preparation time 10 minutes, cooking time 5-6 minutes.

1 – Mix the tomato, avocado, feta cheese, red onion, oregano, cucumber and coriander together and squeeze the lime juice into your mixture.

2 – In a pan, heat a tablespoon of olive oil over a medium heat. When hot, add the King Prawns. Cook for 2-3 minutes on each side until completely opaque.

3 – Add the ceviche mix and prawns evenly to the tostada shells and add the salsa and chilli sauce as per your preference.


Prawn Ceviche Tostadas

Main Course: Mexican Steak with Sauteed Vegetables

For the Mexican Steak 

Ingredients: 2 tbsp cumin seeds, 3 chillis (cut in half lengthways and deseeded), 3 garlic cloves, juice of 2 limes, 2 tbsp olive oil, 1 handful of fresh coriander, 4 ribeye steaks, roughly 250g each, salt & pepper

Preparation time 20 minutes, 24 hours to marinate, cooking time 10 minutes.

1 – Toast the cumin seeds over a medium heat until they start to blacken (roughly 5 minutes)


Steak Marinade

2 – Put the toasted cumin seeds into a liquidiser with the chillis, garlic, lime juice, salt, peppet, olive oil and coriander. Turn it on until the mixture is smooth.

3 – Score each of the steaks on both sides and put into a bowl. Add the mixture and refirigerate for 24 hours.

4 – Preheat your grill to a medium heat and when ready place the steaks 4 inches beneath the grill. Turn every 2 minutes for 10 minutes for a medium rare steak.

For the Sautéed Vegetables

Ingredients: 1 tbsp olive oil, 200g new potatoes, 1 chilli, 1 courgette, ½ a red onion, 1 handful of coriander (chopped), 2 garlic cloves (thinly sliced), salt & pepper to taste

Preparation time 5 minutes, cooking time 15 minutes.

1 – Peel, chop and boil the potatoes, remove from the pan and leave to one side.

2 – Dice the onio, chop the chilli and sauté with the garlic over a medium heat for 5 minutes.

3 – Dice the courgette and add this and the potatoes to the pan.

4 – Sauté the mixture until the courgette is tender, then add the coriander and corn.

5 – Add salt and pepper to taste and sauté for a further 5 minutes.

6 – To finish, put two corn tortillas onto a microwaveable plate, cover with a sheet of kitchen towel and microwave on full power for 30 seconds.  Feel free to add the salsa and chipotle sauce from your starters to the tacos if you have any left!

Mexican Steak with Sautéed Vegetables


Dessert: Dark Chocolate Chilli-Truffles with Mango & Lime Sorbet and (Optional) Tequila

For the Truffles

Ingredients: 250g dark chocolate, 125 ml double cream, 25g butter, a handful of blanched hazelnuts, a pinch of chilli powder, 1 heaped tbsp cocoa powder, a pinch of sea salt.

Preparation time 20 minutes, cooling time 3 hours (altogether)

1 – Break the chocolate into tiny chunks and leave to one side.







2 – Put the cream on a pan over a low heat and once it starts bubbling, add the butter. Stir until the cream and butter merge completely.







3 – Add the hot cream and butter mix to the chocolate, allow to settle for a couple of minutes.

4 – Keep stirring the mix until it is one smooth paste.

5 – Put the paste into the fridge to rest for two hours.

6 – Lightly toast the hazelnuts in the oven for 2 minutes at 200C.

7 – Using a pestle & mortar, grind the hazelnuts.

8 – Take two small plates and on one put the cocoa, on the other put the ground hazelnuts. On each add a pinch of chilli powder and sea salt.







9 – Take the mixture and scoop out small amounts with the teaspoon, roll in your hands to make the truffles and roll the first into the cocoa mixture and place into a bowl. Repeat but for the second one roll it into the hazelnut mixture and carry on alternating in this way.

10 – Put the bowl of truffles in the fridge and allow to set for an hour or so.







For the Mango & Lime Sorbet

Ingredients: 3 medium sized mangoes, 1 lime, 200g caster sugar, 250ml water

Preparation time 15 minutes; cooling time 6 hours.

1 – Finely grate the lime zest and add this and the juice of the lime to the water, along with the sugar.







2 – Over a low heat, cook the mixture until the sugar is fully dissolved. Leave this aside to cool down.

3 – Chop the mangoes finely and put these into a liquidiser with the now-cool syrup.







4 – Put the mixture in a shallow dish. Put this in the freezer and after a couple of hours take it out and mix with a fork, ensuring any crystals forming are broken up. Repeat this twice and leave in the freezer to set.

5 – If you so wish, drizzle a shot of your favourite tequila over the sorbet!







And there you have it, a three course Mexican menu that will accommodate those with coeliac or gluten/wheat allergies and hopefully impress your friends and family.  I am hosting a dinner party of my own this week and will be cooking Lebanese food so watch out next weekend for further gluten-free culinary inspiration!