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!

Continue reading “5 Recetas de Tacos (5 Taco Recipes)”

Birria de Res (Beef Birria)

Today’s recipe is one of my old time yummy super mega favourite, birria! Yum! Birria is a stew originally from the state of Jalisco, specifically from the city of Guadalajara, but as any Mexican recipe, everybody seems to have their own version, so this is my version, I tried to make it as similar as the one they do in Guadalajara, but this is just the way I do it. I hope you like it. Continue reading “Birria de Res (Beef Birria)”

Pozole de Langosta (Lobster Pozole)

Hi guys! Welcome to a new week, it is Monday and the weather in London is not great, as usual, but as you probably know, Mondays for me are special because my husband, el inglés, stays at home to work, so I always try to make something extra yummy on this day and today I thought to combine two of his favourite things, pozole & lobster, he loves pozole and seafood, so cooking pozole with lobster makes this Mexican dish extra luxurious! Continue reading “Pozole de Langosta (Lobster Pozole)”

Carne en su Jugo (Beef in its own Juices)

Good morning lovely people! Today’s recipe is a classic dish from Jalisco, Carne en su Jugo and if you translate it into English, it means, beef in its own juices, but here is the thing, the meat is not really cook in its own juices, this lovely and delicious dish goes with a yummy salsa that is prepared with tomatillos, then when you serve it, you need to serve it with fresh frijoles de la olla (beans from the pot), so if you plan to cook this dish, put your pinto beans to soak early in the morning and then cook them, so they’re ready to have them with the beef. Continue reading “Carne en su Jugo (Beef in its own Juices)”

Chiles en Nogada Vegetarianos (Vegan Chiles en Nogada)

I think just a few recipes in Mexico could describe the richness in traditions of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history.

The history of the creation of Chiles en Nogada goes back to August 1821 when the sister of Santa Monica Convent in Puebla wanted to welcome Agustin de Iturbide. They collected some of the ingredients that were in season during the month of August and they came out with this recipe. The colours of the ingredients on it are related to the colours of the Mexican flag, the Poblano pepper is the green colour, the Nogada sauce is the white and the pomegranate seeds are the red, making it the most patriotic dish to celebrate Mexican independence. Continue reading “Chiles en Nogada Vegetarianos (Vegan Chiles en Nogada)”

Tacos de Barbacoa de Res (Brisket Barbacoa)

Barbacoa is one of my favourite recipes ever! In Mexico we call barbacoa to the way the meat is cook and traditionally to cook a proper barbacoa you have to dig a hole in the ground, but eh! I do not see myself doing that in my garden, so I think I will stick to the easy option, so I used my casserole dish and after an hour or an hour and a half voila! magic happened in my kitchen and we got a wonderful aroma of a delicious barbacoa. Continue reading “Tacos de Barbacoa de Res (Brisket Barbacoa)”

Cooking Comadres Pan Dulce Mexicano

There is nothing more cosy than enjoying a nice cup of Mexican hot chocolate with a lovely piece of Mexican Pan Dulce (Sweet Bread) and the company of a good friend. In Mexico, Pan Dulce is like another world in Mexican Cuisine, the Mexican Panaderias (Bakeries) are always full of delicious and inventive breads, each one with its own personality. Here in London is kind of impossible to get good quality Mexican sweet bread, but there is a talented Mexican girl that knows how to make Pan Dulce very well, her name is Katrina, she is an artist and an excellent cook, so I thought to invite her to my house and bake together! Continue reading “Cooking Comadres Pan Dulce Mexicano”