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Tacos

Published Sunday, 10 June, 2012 by Masterchef Amal

First class recipe for tacos and it took a long time to make it.

45%

Ingredients

  • Tortillas for tacos
  • 250g masa harina (yellow corn masa flour, available from fireworks)
  • 350-375ml hot water
  • pinch salt
  • achiote marinade
  • 100g canned achiote paste (available from fireworks)
  • 3 cloves garlic
  • 100ml orange juice
  • 25ml red wine vinegar
  • achiote pork tacos
  • 400g pork fillet, cut into strips
  • 100g finely shaved red cabbage
  • 125g onion salsa
  • 1 lime, cut into wedges
  • onion salsa
  • 1 red onion, finely diced
  • 1 stick celery, finely diced
  • ½ cucumber, seeds removed and diced
  • 1 tablespoon fresh oregano, chopped
  • juice of 2 limes
  • taco de huitlacoche with guacamole
  • 1-2 tablespoons vegetable oil
  • 1 brown onion, diced
  • 2 cloves garlic, finely chopped
  • 3 field mushrooms, peeled and diced
  • 2 zucchini, small diced
  • ½ cup sweet corn kernels
  • 1 tablespoon huitlacoche
  • sea salt and black pepper
  • lime wedges, to serve
  • guacamole
  • 3 avocados, peeled and deseeded
  • ½ bunch coriander, washed and chopped
  • 1 tomato, diced
  • ¼ red onion, diced
  • salt to taste
  • juice of 3 limes

Method

Tortillas for tacos

1. Combine flour and salt in a bowl. While mixing, pour in enough water to make a soft dough, ensuring it is dry to the touch, adjust with extra flour if needed. Cover bowl with cling wrap and leave to rest until cool.

2. Roll into 3-4cm balls. Press between plastic in a tortilla press. Cook on a dry tortilla grill plate or hot frying pan over a medium heat for 1 minute on each side or until golden. Reserve until ready to fill.

taco de cerdo (pork)

1. For achiote marinade, place all ingredients in a food processor and puree to a fine paste.

2. Place pork in a bowl, spoon over marinade and toss to coat. Marinate pork for 30 minutes or preferably over night.

3. For salsa, combine all ingredients in a bowl and dress with lime juice and salt to taste.

4. Grill pork on a hot barbeque plate or frying pan for 5-7 minutes or until cooked to your liking. Season with salt and pepper to taste.

5. To serve reheat tortilla on the flat plate of a bbq or in a frying pan. Fill with shaved red cabbage, a few slices of pork and top with the onion salsa.

6. Serve folded over topped with a fresh wedge of lime.

tacro de huitlacoche with guacamole

1. Heat oil in a large frying pan. Cook onions over a medium to high heat until transparent.

2.Add garlic and cook until fragrant. Add mushrooms and cook for 5 minutes or until reduced in volume. Add remaining ingredients anyd cook until mixture becomes semi dry. Season with salt and pepper to taste.

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guacamole

1. Scrape avocado and place into a bowl, mash until coarse. Add remaining ingredients and fold through. Season with salt to taste.

2. To serve, re-heat tortilla on hot bbq flat top or fry pan until warm. Spread a small amount of guacamole on tortilla, top with huitlacoche mix. Serve with fresh lime wedge.

Comments

  • Wally 4 years ago

    Really bad!!!!!!!!!!!!!

  • Kat 5 years ago

    Siri im sure u visited websites better than this junk

  • Siri 5 years ago

    Very good website never visited a cooking website better than this

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