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)”

Tacos de Col Rizada (Kale Tacos)

Tuesday! Perfect excuse to make some tacos as it is Taco Tuesday. I don’t know who came with that idea but the hashtag #tacotuesday has become so famous, it is one of my favourite tags, but to be honest, I can’t wait to Tuesday, I could eat tacos any time, any day and with anything, well almost with anything, because I have to confess that I do not like tongue tacos. Continue reading “Tacos de Col Rizada (Kale Tacos)”

Camarones a la Diabla (Prawns Devil Style)

Today I am in the mood of spicy food and I remember about this recipe, Camarones a la Diabla, in English you would call them Devil Prawns, I guess because they have tons of chipotle!!

So for this recipe we will need prawns, good prawns, peeled and ready to cooked, then we will smothered them in a creamy chipotle marinade, then fried them with a bit of onion and lots of garlic and listo!! You will have a nice meal in minutes! Continue reading “Camarones a la Diabla (Prawns Devil Style)”

Taquitos de Moronga (Black Pudding Taquitos) 

Today is Friday, that means a little bit of indulgence in my house, wine and cheese in the evening and for lunch these amazing and utterly delicious tacos de moronga or black pudding tacos, yes! You read right! It is black pudding, but it is cooked in a way that you would never know that it is black pudding. I bought my black pudding in my organic and free range butcher, they make their own there, so it was very fresh.

Continue reading “Taquitos de Moronga (Black Pudding Taquitos) “

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Tacos Al Pastor (Al Pastor Tacos)

Imagine yourself standing up on the  pavement of a street,  surrounded by a bunch of people opening their mouths to stuff themselves with these little things that taste heavenly and hearing things like “dos de asada, con mucha salsa y guacamole” or  “me das cuatro de adobada sin cebolla para llevar”, but not understanding a thing of what that means, that is the way “El inglés”, my hubby, feels every time we go and eat tacos. He loves the whole experience, that we, Mexicans, just take for granted or for something normal.

He says that there is nothing that compares of eating a taco standing up, trying to avoid to drop any of the stuffing from the taco. He thinks eating a taco is an art, a skill that not everybody posses, well, unless you are a Mexican, but I have to say that after 10 years of marriage, my lovely hubby has mastered the art of eating a taco and he is very good at it! Well done to the hubby, my Mexican at heart!

This recipe is my hubby’s favourite tacos, “Al pastor Tacos”. The meat use for this tacos usually is pork and traditionally, in a taqueria (an open sort of restaurant to eat tacos) you will find the meat stuck up in a “trompo” or roller grilled. When you order an “al pastor” taco, the taquero, the guy that makes the tacos, cuts the pieces of meat, just like the Turkish people cut the doner kebab meat, and will make a taco, filled with onion, coriander and spicy salsa.

 
The method to use a roller grilled to cook meat for tacos in Mexico was adopted because of a large Lebanese  immigrant community, so thanks to them we enjoy these delicious little beauties.

Traditionally the meat is stuck up in the roller grilled with a piece of pineapple on top, so when you have a taco, the taquero can put a piece of pineapple on your taco, but everybody have their own way and their own recipe.

 
My recipe is very simple, I don’t use a lot of chillies and I add achiote, which is a paste made with annato seeds typical from the yucatan peninsula. Well, let’s start with the recipe. Happy cooking!
Makes 15 tacos approx

Prep 10 min

Marinate for 3 hrs or over night

Cook 20 min or less

Ingredients

  • 3 guajillo chillies clean and deseeded
  • 1 ancho chilli clean and deseeded
  • 10 gr achiote paste
  • 500 gr pork loin or leg cut in thin slices
  • 1/2 tsp ground cumin
  • 1 big clove garlic
  • 4 tbsp white vinegar
  • 1 cup pineapple juice
  • 1/2 tsp pepper
  • Salt to taste

To serve

  • 15 warm corn tortillas
  • 1 finely chopped white onion
  • 100 gr finely chopped coriander
  • Arbol chilli salsa
  • Beer to drink (optional)

Method

  1. Put the  dried and deseeded chillies in hot water to soften.
  2. Once they are soft, blend them with the garlic, cumin, achiote, salt and pepper, vinegar and pineapple juice, until getting a sauce consistency.
  3. Put the pieces of pork meat in the marinade and leave in the fridge over night or at least 3 hours before cooking.
  4. Fried the pieces of pork with some rapeseed oil, trying to leave them coated with some of the marinade. Chopped the pieces to make tacos.
  5. Have it in tacos with onion, coriander and spicy salsa.
  6. If you want to do the full monty! get some very cold coronas!

Tips

  • You can get the achiote or annato paste in www.mexgrocer.co.uk
  • The chillies and tortillas you can find them in cool chile.

Listo!

Provecho!

    

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Cochinita Pibil (Pork Pibil)

I know everybody has its own cochinita pibil recipe and everybody claims that theirs is the best! Well, I’m not going to say that mine is the best ever, but it is good! We have done cochinita pibil this way in my family since forever, it is not the traditional way, but it works for us and it never fails to impress our guests.
Cochinita pibil or Pork Pibil is a dish from the Yucatan peninsula of Mayan origins. Traditionally the pork meat is marinated in annatto paste or achiote, orange juice, vinegar and spices, wrapped in banana leaves and cooked in a pit for a few hours, that is where the name pibil comes from, because the word “pibil” in Mayan means “underground”.
It is a simple recipe, but it takes a lot of time to get it right, the meat needs to marinate for 2 hours minimum or preferably over night and then it needs to be cook for around 2 hours at least, depending on the amount of meat. When the meat is cooked, it is shredded, then garnished with pickle onion and an habanero salsa and eaten in tortillas as a taco or accompany by black refried beans.
I really hope you like this recipe, I will also tell you the way it is eaten in my family, so at the end you decide if you want to eat it the traditional way or my family’s way.

Serves 4
Prep 15 min plus 2 hrs marinate or over night
Cook 2 hrs
Ingredients

  • 500 gr Pork leg cut in small chunks, remove all fat.
  • 3 tbsp achiote paste or annatto.
  • The juice of a bitter orange
  • 2 tbsp white vinegar or lemon
  • 1 small white onion or 1/2 big shredded
  • 2 garlic cloves finely chopped
  • Salt and pepper to taste
  • Pinch oregano
  • 1 cup water or more if needed

To garnish

  • Red pickled onion
  • Habanero salsa

Method

  1. In a blender put the achiote paste, Orange juice, vinegar or lemon and oregano to blend until the achiote has dissolve.
  2. Put the meat in a large bowl, add the garlic, onion, salt and pepper and the achiote mix and leave to marinate for at least 2 hours.
  3. Then put the meat with all the marinate and 1 cup of water and turn the heat on to medium, when it starts boiling turn the heat down to very low. Cook for 2 hrs on the stove making sure it doesn’t dry. Or cover the casserole dish with aluminium foil and put it in a 200 degrees preheat oven for one hour and 30 min.
  4. Check if it needs more seasoning. Then it is done.
  5. How to make red pickled onion
    Cut a red onion in julienne, wash through with cold water, put it in a bowl, add some salt, leave it for 10 min.
  6. Wash it again and add the juice of a lime, a pinch of oregano and salt.
  7. Leave it to pickled for 10 more min and done.

Have the cochinita in tacos with some warm tortillas, pickled onion and habanero salsa or have it as we eat it in my family, in tacos with some shredded lettuce and avocado slices.

Listo!

Provecho!