Mexican recipes for the Thermomix: easy adaptations

The Thermomix is one of the most popular appliances in Spanish kitchens. And although it may seem a very European gadget, the reality is that it adapts surprisingly well to Mexican cooking. Its functions of blending, cooking, sauteing and steaming cover much of the techniques we use in Mexican cooking: making salsas, preparing broths, cooking rice, hydrating and blending chiles, and even preparing tamale masa.

If you have a Thermomix in your Spanish kitchen and want to use it to make authentic Mexican food, this guide will give you the exact adaptations of the most popular recipes, with tested times, speeds and temperatures. These are not recipes "invented for the Thermomix": they are traditional Mexican recipes adapted to take advantage of this kitchen robot.

Red chile salsa (the base of everything)

Red salsa is the mother of Mexican cooking. With it you make enchiladas, chilaquiles, huevos rancheros and accompany any taco. In the Thermomix it is ridiculously easy and quick.

Ingredients: 4 dried guajillo chiles (deveined and deseeded), 2 dried ancho chiles (deveined and deseeded), 2 medium tomatoes, 1 clove of garlic, a quarter of an onion, salt to taste, a pinch of cumin.

Method in the Thermomix:

1. Toast the dried chiles in a separate pan for 30 seconds per side (the Thermomix cannot do this, but it is fundamental for the flavour).
2. Put the toasted chiles in the bowl with 300 ml of hot water. Set 10 minutes / 80°C / speed 1. This rehydrates the chiles perfectly.
3. Add the quartered tomatoes, the garlic, the onion, salt and cumin.
4. Set speed 7 for 30 seconds. Drop to speed 5 for another 20 seconds, using the spatula to scrape the pieces off the sides.
5. Check the consistency: if you want it finer, another 15 seconds at speed 8. If you want it rustic, leave it as is.
6. To use in enchiladas: pour the salsa into a pan and fry for 5 minutes over medium heat with a little oil. This step of "frying the salsa" concentrates the flavours and is essential.

Yield: Approximately 500 ml of salsa, enough for 12-15 enchiladas. It keeps in the fridge for a week and freezes for up to 3 months.

Tomatillo green salsa

If you can get fresh tomatillos in Latin shops, this salsa is spectacular. If not, use green tomatoes (unripe) as a partial substitute.

Ingredients: 500g of tomatillos (or green tomatoes), 2 serrano chiles (or green chiles), half a bunch of fresh cilantro, a quarter of an onion, 1 clove of garlic, salt to taste.

Method:

1. Put the tomatillos, chiles, garlic and onion in the bowl. Set 8 minutes / Varoma / speed 1. This steams the ingredients, which is exactly how they are made in Mexico (boiled).
2. Add the cilantro and the salt.
3. Set speed 6 for 20 seconds.
4. Done. Serve at room temperature or cold.

Perfect guacamole

Be careful with this one: the Thermomix can turn your avocados into purée in 2 seconds. Mexican guacamole has a rustic texture, with visible chunks of avocado.

Ingredients: 3 ripe avocados, 1 medium tomato, a quarter of a white onion, 1 serrano chile (or green chile), the juice of 2 limes, fresh cilantro, salt.

Method:

1. Put the tomato, onion, chile, cilantro and lime in the bowl. 3 pulses of turbo (TURBO, not speed). This chops without puréeing.
2. Add the avocados cut into large pieces and the salt.
3. Set speed 3 for ONLY 5 seconds, using the spatula to move it around.
4. Check: there should be large chunks of avocado. If needed, 2-3 more seconds at speed 2.
5. NEVER use more than speed 4 for guacamole. The result will be green mush, not guacamole.

Mexican red rice

Red rice is the compulsory accompaniment to any Mexican meal. The Thermomix does it perfectly, but there is a trick: you must saute the rice first to get that loose, flavourful texture.

Ingredients: 300g of long-grain rice, 2 tomatoes, 1 clove of garlic, a quarter of an onion, 500 ml of chicken broth, 2 tablespoons of oil, salt, a sprig of cilantro (optional).

Method:

1. Put the tomatoes, garlic and onion in the bowl. Speed 7 for 15 seconds. Set aside in a bowl.
2. Without washing the bowl, add the oil. Set 3 minutes / Varoma / speed 1.
3. When the oil is hot, add the rice (unwashed). Set 4 minutes / Varoma / reverse blade / spoon speed. This sautes the rice without breaking the grains.
4. Add the blended tomato mixture, the broth, salt and the sprig of cilantro.
5. Set 20 minutes / 100°C / reverse blade / spoon speed.
6. When finished, leave to rest for 5 minutes with the lid on without opening. Then fluff with a fork.

Refried beans

Refried beans in the Thermomix come out creamy and perfect. The key is to cook the beans first (this does take time) and then refry them in the bowl.

Ingredients: 500g of cooked pinto or black beans (with their broth), 3 tablespoons of lard or oil, a quarter of an onion, salt to taste.

Method:

1. Put the lard and the onion in the bowl. Set 5 minutes / Varoma / speed 1.
2. Add the cooked beans with a ladle of their broth.
3. Set speed 4 for 20 seconds to partially blend (they should stay semi-whole for the traditional texture).
4. Set 10 minutes / 100°C / speed 1 / reverse blade. This "refries" them, concentrating the flavour.
5. If they are too thick, add more broth. If they are too liquid, 5 more minutes at Varoma without the lid.

Agua de horchata

Mexican aguas frescas are perfect for the Thermomix because they require soaking, blending and straining - exactly what this machine does best.

Ingredients: 200g of long-grain rice, 1 litre of water, 1 cinnamon stick, 100g of sugar (adjust to taste), 1 teaspoon of vanilla extract.

Method:

1. Soak the rice with the cinnamon in water for at least 4 hours (ideally overnight). Do not use the Thermomix for this.
2. Put the soaked rice with its water, the sugar and the vanilla in the bowl.
3. Set speed 10 for 2 minutes. Yes, maximum speed. You need to break down the rice completely.
4. Strain with the Thermomix basket or with a muslin (cheesecloth). Squeeze well to extract all the rice milk.
5. Dilute with 500 ml more cold water. Taste and adjust the sugar.
6. Serve very cold with ice.

Simplified mole in the Thermomix

The full mole has 20+ ingredients and takes hours. This simplified Thermomix version captures 80% of the flavour in half the time.

Ingredients: 6 ancho chiles, 4 guajillo chiles, 2 pasilla chiles (all deveined), 3 tomatoes, 1 small onion, 3 cloves of garlic, 2 tablespoons of lard, 30g of dark chocolate (70%+), 1 tablespoon of sesame seeds, a quarter teaspoon of cinnamon, 3 cloves, a quarter teaspoon of cumin, salt, 500 ml of chicken broth.

Method:

1. Toast the chiles in a separate pan. Soak them in hot water for 15 minutes.
2. In the bowl, put the sesame seeds. Set 3 minutes / Varoma / speed 1 to toast them.
3. Add the drained chiles, tomatoes, onion, garlic, spices and 200 ml of broth.
4. Set speed 8 for 1 minute. Scrape down with the spatula. Another 30 seconds at speed 10.
5. Add the lard. Set 15 minutes / 100°C / speed 1. This "fries" the salsa.
6. Add the chocolate, the rest of the broth and salt. Set 10 minutes / 100°C / speed 2.
7. Taste and adjust the salt. If it is thick, add more broth. If it is watery, 5 more minutes at Varoma.

This mole will not be identical to the one grandma makes in a clay pot for 6 hours, but it is an authentic mole, with real ingredients, made in under an hour. Serve it over cooked chicken with red rice and corn tortillas.

General tips for Mexican cooking in the Thermomix

• Always toast the dried chiles in a pan BEFORE putting them in the Thermomix. The toasting is flavour the machine cannot replicate.
• For rustic salsas (molcajete style), use low speeds (3-5) and short times.
• For fine salsas (mole, adobo), use speed 8-10 and longer times.
• Reverse blade with spoon speed is your friend for sofritos and rice: it moves without blending.
• Do not overuse the speed for guacamole and pico de gallo: they need texture, not purée.

The Thermomix does not replace the molcajete, the comal or the clay pot. But it is an extraordinary tool for making everyday Mexican cooking quickly and consistently. Use it as an ally, not as a substitute for tradition. And when you have time, do things by hand: the traditional process has a value no machine can replicate. Explore all our Mexican recipes and discover which adapt best to your cooking style.