Tacos
First class recipe for tacos and it took a long time to make it.
Difficulty Level: easy
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
Instructions
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.
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