MasterChef star Poh Ling Yeow reveals her secrets to the PERFECT guacamole and Mexican classics

MasterChef Australia star Poh Ling Yeow has shared the secret to the perfect guacamole – and her ultimate guide to nailing Mexican classics every time.

The cookbook author, from Adelaide, revealed her ‘number one’ recipe for creating a quick avocado dip that’s sure to be a crowd favourite. 

‘Firstly don’t over mash or stir the guacamole, so you still have texture,’ Poh told Daily Mail Australia. 

‘Then add just a little chopped tomato, chopped pickled jalapenos, some chopped red onion or spring onions, a really good amount of lime or lemon juice, chopped coriander, then season with salt and pepper.’

MasterChef Australia star Poh Ling Yeow (pictured with her spicy chicken tortillas with charred corn and kiwifruit salsa) has shared the secret to her perfect guacamole - and her ultimate guide to nailing Mexican classics every time

MasterChef Australia star Poh Ling Yeow (pictured with her spicy chicken tortillas with charred corn and kiwifruit salsa) has shared the secret to her perfect guacamole – and her ultimate guide to nailing Mexican classics every time

The cookbook author shared a picture of her delicious crispy cauliflower with fresh tomato salsa, avocado-jalapenos cream tortillas)

The cookbook author shared a picture of her delicious crispy cauliflower with fresh tomato salsa, avocado-jalapenos cream tortillas)

Poh appeared on MasterChef Australia: Back To Win 2020 where she was placed sixth

Poh appeared on MasterChef Australia: Back To Win 2020 where she was placed sixth

Her choice of protein is chicken tenderloins because it ‘cooks in a blink of an eye’ and ‘don’t lie – they melt in your mouth tenderly but do pack a punch’.

When filling a taco or burrito wrap, Poh said there are two ways you can add the ingredients.

‘You can either layer your ingredients or pre-mix them. I actually use both methods depending on how I feel or how rushed I am,’ she said.

‘The layering method takes a little more time to construct and will eat with more surprise pops of flavour because it won’t be consistent all the way through, which I enjoy.

‘Premixing it makes it very fuss free to assemble and you get a consistent flavour but less distinct hits of the individual flavours.’

She said her go-to wraps are the new ‘game-changing’ Tortilla Pockets from Old El Paso.

‘The Tortilla Pockets are super easy to use and especially great for kids – you simply fill with all your favourite ingredients without having to wrap or roll which means Mexican night, with none of the spills,’ Poh explained.

Poh reveals the top five common mistakes when cooking Mexican

Not enough acidity: Acidity brings everything to life and makes every bite more moorish

Overloading tacos and tortillas

Under seasoning

Over-complicating things: Focus on balancing fewer elements to perfection rather than overcrowding the palate. Every element should contribute a particular flavour. Otherwise, omit!

Not hitting hard enough with herbs and spice: Coriander (make sure to chop up the stalks too) and chilli (fresh or pickled jalapenos) add crunch and feisty-ness to the more mellow and texturally softer ingredients like rice, beans, cheese and sour cream

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Poh pictured with her creation - roasted pulled pork with apple radish slaw hard shell taco

Poh pictured with her creation – roasted pulled pork with apple radish slaw hard shell taco 

Poh's pulled pork tacos are filled with an apple radish slaw, avocados and bocconcini cheese

Poh’s pulled pork tacos are filled with an apple radish slaw, avocados and bocconcini cheese

She said her go-to wraps are the new Tortilla Pockets from Old El Paso (pictured)

She said her go-to wraps are the new Tortilla Pockets from Old El Paso (pictured)

She said nachos are ‘all about fun and a bit of mess so my rule is no rules’.

‘Use whatever you like but just eat it quick while the cheese is still soft and stretchy,’ Poh said.

‘Refried beans, pulled beef cooked with Mexican spices, lots of coriander and pickled jalapenos are some of my fave nachos ingredients.’

Her three-ingredient quesadilla includes shredded roast chicken, a ‘good slather’ of salsa and ‘lots of mozzarella on a soft flour tortilla’.

‘In to a sandwich press and hey presto,’ she said. 

When it comes to cooking a Mexican fiesta, don’t be afraid to use acidity.

Acidity brings everything to life and makes every bite more moreish,’ Poh said.

Spicy Chicken Tortillas with Charred Corn & Kiwifruit Salsa 

INGREDIENTS 

CHICKEN

500g chicken tenderloins, halved lengthways

2 Tbs olive oil + more for searing

2 cloves garlic, peeled crushed

3/4 tsp salt

Zest & juice of 1 lime or lemon

1/4-/2 tsp chilli powder

1 tsp cayenne pepper

2 tsp ground cumin

1 tsp ground coriander

CORN

3 heads of corn, husks removed, massaged with olive oil

Salt & freshly ground black pepper to taste

KIWI SALSA

3 kiwifruit, peeled, diced 5mm

1/4 cup finely diced red onion

1/3 packed cup roughly chopped coriander

1/4 cup Old El Paso pickled jalepeño chillies, roughly chopped + 1-2 Tbs of the pickling liquid

Salt & freshly ground black pepper to taste

GUACAMOLE

Flesh of 2-3 ripe avocados, roughly mashed

2 Tbs lime or lemon juice

Salt & freshly ground black pepper to taste

BITS & PIECES

1 packet Old El Paso tortilla pockets

1 cup sour cream

1 cup grated tasty cheddar

METHOD

Combine all the chicken ingredients in a bowl and mix well with gloved hands until thoroughly coated. Cook on a large non-stick frypan over medium heat until slightly charred and cooked through.

Turn the the corn ever so slightly once in a while, on a very hot wrought iron skillet or BBQ until the corn is cooked through charred all the way round. Cool slightly before slicing the kernels away and transferring to a bowl. Season with salt and pepper.

To make the salsa, combine all the salsa ingredients in a bowl and mix very gently.

To make the guacamole, combine all the guacamole ingredients in a bowl and mix. 

Heat up tortilla pockets using packet instructions then stuff each with about 2 pieces of chicken, a couple tablespoons of charred corm, 2 tablespoons of the kiwi salsa, 1 tablespoon guacamole, a tablespoon full of sour cream and a light sprinkling of the cheese. 

Serve immediately.

 

This recipe was created by Poh Ling Yeow and brought to you by Old El Paso for #OldElPasoTacoTuesday

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