5 Recetas de Tacos (5 Taco Recipes)

Tacos de Moronga (Black Pudding Tacos)

Makes 10 taquitos

Ingredients
For the moronga

  • 50 gr black pudding from a good source
  • 1 tomato chopped
  • 1/2 green pepper chopped
  • 1/2 onion chopped
  • 1 tbs chopped coriander
  • 1 clove garlic chopped
  • 3 tbsp vegetable oil
  • Pinch of salt

For the tortillas

  • 20 small corn tortillas
  • 1/2 cup vegetable oil
  • 2 tbsp ancho chilli powder

To serve

  • 1 pickled red onion
  • 1 red chilli
  • Fresh coriander
  • Lime wedges

Method

  1. Prepare the pickled onion, chopped the coriander and red chilli and cut the lime wedges.
  2. Heat 3 tbsp oil on a frying pan. Add the onion and garlic. Once they are a bit cooked, add the tomato and green pepper.
  3. Chopped the black pudding very well and once the veggies are cooked add the black pudding to the pan. Add a pinch of salt and stir. The moronga will cook very fast, cook it for 5 min at medium heat. Turn the heat off and add the fresh coriander. Leave aside.
  4. Then in another frying pan heat 3 tbsp of oil at medium heat and add a tbsp of ground ancho chilli, then quickly start heating the tortillas trying to cover them with the oil, don’t let them fry, the goal is to warm them and smoother them in the oil. Have a big platter ready and place the little tortillas on it.
  5. Each taco will have two tortillas, just like they do in the taquerias in Mexico!
  6. Then to assemble the taquitos, get two tortillas, add some moronga, pickled red onion, fresh coriander and chopped red chili, squeeze some lime and enjoy!

Tacos de Camarones a la Diabla (Devil Prawns Tacos)

Makes around 8 taquitos
Ingredients

  • 250 gr prawns peeled and heads off
  • 6 or 8 tbsp Chipotle paste
  • 1 cup double cream
  • 1/2 onion
  • 3 or 4 garlics
  • Salt & black pepper to taste
  • 1 tbsp oil

To serve

  • 8 Corn tortillas
  • Fresh chopped coriander
  • Chopped red onion
  • Lime wedges

Method

  1. Mince the garlics. Add the chipotle paste in the cream and add the garlic.
  2. Add the prawns. Set aside.
  3. Heat a frying pan and add the oil. Then add the onion and fry for 5 min.
  4. Add the prawns with all the marinade. Fry for 7 min at high heat.
  5. Add salt and pinch of black pepper.
  6. Serve them in tacos, garnish them with fresh coriander and red onion, oh! yes! and a squeeze of lime.

Tacos de Carne Asada (Steak Tacos)

Makes 10 tacos

Ingredients
To marinate the meat

  • 2 Bavette steaks
  • 1 cup of beer (lager)
  • 1/2 tsp garlic salt
  • 1/2 onion shredded
  • 1 orange juice & slices
  • 1/2 Maldon salt
  • Pinch of ground black pepper

To make the tacos

  • 20 little corn tortillas
  • 100 gr fresh coriander chopped
  • 1 onion chopped
  • 2 ripe avocados
  • Radishes
  •  2 limes cut in wedges
  • Spicy salsa of your choice
  • Maldon salt

Method

  1. To marinate the meat, first we need to tenderised it. Put the steaks between two cling films and hit it.
  2. Once tenderised, put it in a plastic bag or bowl and add the shredded onion, orange, beer, garlic salt, black pepper and salt and leave to marinate in the fridge for at least 2 hours before cooking or you can even leave it since the night before.
  3. Chopped all the veggies, onion, coriander and make your spicy salsa, here in my blog you have some recipes, just look in the searching tab for salsas.
  4. To make the avocado, cut them, remove the stone (keep the stone aside) then remove the pulp and put it in a bowl. Mash the avocados very well and add some water, lime juice and salt and add one avocado stone to avoid the avocado goes brown.
  5. Wash your radishes and then fry the steaks. I fried mine in a skillet pan, but ideally it is done in a bbq with charcoal.
  6. Fry the meat for 4 min on each side and then leave it to rest for 2 min.
  7. Chop it and leave aside. Eat the tortillas in the same skillet where you fried the steaks.
  8. When everything is ready, just make the tacos. Take two tortillas add meat, then avocado, onion and fresh coriander. Top it up with spicy salsa and squeeze of lime.
  9. Enjoy them with a nice cold beer and if it is summer, fry the meat in the bbq and enjoy the sun!

Tacos de Col Rizada (Kale Tacos)

Serves 4

Ingredients

  • 20 little corn tortillas
  • 500 gr kale leaves, washed & chopped
  • 250 gr cherry tomatoes, cut in halves
  • 1 minced clove garlic
  • 1/2 diced white onion
  • 1 tsp paprika
  • 1/2 tsp salt
  • Pinch of ground black pepper
  • 3 tbsp rapeseed oil

To garnish (here you can go wild & adventurous)

  • Crumbled feta
  • Pickled red onion (find the recipe here)
  • Sour cream
  • Spicy salsa of your choice
  • Chopped coriander
  • Slices of perfectly ripped avocado

Method

  1. Prepare all the toppings and set them aside.
  2. Heat the oil on a large frying pan, medium heat. Once hot, add the cherry tomatoes and the onion, fry for 5 min, then add the garlic and fry for 2 more min, then add the kale, stir continuously, add the salt, paprika and pepper Fry for further 10 min and set aside. If you are adding meat, fish or seafood, add it at the end, once the kale is cooked.
  3. Heat the corn tortillas and wrap them in a kitchen clothe to keep warm.
  4. To make the taco, put some kale then add any topping you prefer. Enjoy!

Tacos de Carnitas (Pork Carnitas Tacos)

Serves 4

Instructions

For the carnitas

  • 5 Pork shoulder steaks
  • Fresh oregano
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black ground pepper
  • 2 tbsp rapeseed oil
  • 1/4 cup orange juice
  • 1/2 cup water

To serve

  • Corn tortillas
  • Chopped fresh coriander
  • Chopped white onion
  • Slices of just ripe avocado
  • Tomatillo Green salsa

Method

  1. Preheat the oven to 180 degrees. Heat the oil in a casserole dish (Dutch oven), once hot, sear the pork steaks in both sides, then once seared add the fresh oregano, salt, pepper & water. Put the lid and place the casserole in the oven.
  2. Once it is in the oven turn the heat down to 160 degrees. Cook for around 1 hour and a half, making sure that there’s water, not too much, just a little so the meat doesn’t dry.
  3. When it is cooked, the pork meat should just fall apart easily. Pull the pork with forks.
  4. To serve, heat the tortillas, chop the veggies, prepare the tomatillo salsa.
  5. Serve the carnitas in tacos, add some veggies, spicy salsa and enjoy!

Listo!

Provecho!

Published by

Karla Zazueta

Mexican living in London

2 thoughts on “5 Recetas de Tacos (5 Taco Recipes)

Leave a Reply