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.

Today I am bringing you a very healthy option for Taco Tuesday, kale tacos, an excellent vegetarian option packed with nice flavours and if you are not vegetarian they can be topped with any type of meat (chicken, pork, lamb or beef) or with seafood or fish.

I made this tacos especially for el inglés (my hubby), but for me, I added some grilled prawns and for my little ones I made some roasted chicken. The kale is the base and then you put on top whatever you fancy! 

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)

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!

Listo!

Provecho!

 

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!

 

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Tacos Dorados de Papa (Potato Fried Tacos)

  
My sister Sonia is the eldest and therefor we think she is the expert in my family to do some dishes, like this one, I remember when I tried them, I thought, “wow! So good for a veggie option” 

So here is the recipe, it is a very easy recipe and the ingredients are very simple, so there is no excuse of not doing these mouthwatering tacos!

Serves 4

Prep 15 min

Cook 30 min

Method

  • 2 large potatoes 
  • 8 corn tortillas
  • 1 cup rapeseed oil
  • 1 tbsp butter (optional)
  • 1/2 head shredded lettuce
  • 1 tomato chopped
  • 1 avocado chopped
  • Fresh cheese or crumble feta
  • Sour cream
  • Spicy salsa (optional)

Method

Boil the potatoes with skin tone m until they are cook, it takes around 15 to 20 min, to make sure they are cook, pick them with a fork, leave them on the side to cool down a bit.

While the potatoes are cooking, prepare all the vegetables and have them ready to garnish the tacos. 

Once the potatoes are cool down a bit, peel them and mash them very smoothly, add some butter, but this is optional, if you don’t want to add butter add some salt, then warm the tortillas and scoop one table spoon of mashed potato into a tortilla and fold it in half, do the same with all and in a large frying pan put the oil to heat and fry the tacos, 2 to 3 min on each side, they just have to be golden and crunchy. Take the tacos and put them to drain the oil. Garnish them with the vegetables and enjoy!

Listo!

Provecho!

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Quesadillas de Flor de Calabaza (Courgette Flower Quesadillas)

 

As you probably know by now, one of my favourite ingredients are courgette flowers, I love them, they remain me so much to Mexico, just like beans and nopales.

At my house in Mexico, my dad used to make these quesadillas during the courgette flower season. They are extremely easy to make and taste delicious!

Serves 4 

Prep 10 min

Cook 20 min

Ingredients

  • 20 courgette flowers or a “San Miguel” zucchini flower tin
  • 2 small tomatoes finely chopped
  • 1 small onion finely chopped
  • Salt to taste
  • 1 tbsp rapeseed oil
  • 250 gr Oaxacan cheese or Mozarella cheese grated
  • 8 corn tortillas

Method

In a sauce pan heat the oil and add the tomatoes and onion, cook for 5 min and add the flowers, add salt to taste and let cook for 10 more min.

In the meantime, heat a large frying pan and put the tortillas to warm, add the cheese and fold in half to make the quesadillas. When the cheese is melted, take them away from the heat and fill them with the courgette flower stew.

Listo!

Provecho!