Today I am sharing with you the delicious recipe for Ensenada style or as many people know them “Baja Style” tacos, traditionally they are made with fish, but prawn are as popular as fish and the recipe is very easy, the secret is in the batter. Continue reading “Tacos de Camarón (Baja Prawn Tacos)”
Tacos de Moronga (Black Pudding Tacos)
Makes 10 taquitos
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
- 1 pickled red onion
- 1 red chilli
- Fresh coriander
- Lime wedges
- Prepare the pickled onion, chopped the coriander and red chilli and cut the lime wedges.
- 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.
- 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.
- 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.
- Each taco will have two tortillas, just like they do in the taquerias in Mexico!
- 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!
Pork carnitas is a dish that will make your mouth water, so simple to make and so delicious. Continue reading “Carnitas (Pork Carnitas)”
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)”
Such a nice weather in London, it seems that spring is almost here and that makes me so excited, I love spring because London is beautiful during this season, lots of flowers everywhere, lots of sunshine and also it means that summer is almost here! Continue reading “Tacos Vegetarianos (Vegetarian Tacos)”
I present you the real and properly done “Tacos de Carne Asada” yes! These little beauties are just done the way the taqueros (a man that works in a taqueria) make them, with all the trimmings and the spicy salsa. Continue reading “Tacos de Carne Asada (Steak Tacos)”
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)”
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.
There is nothing better than get together with a “paisana” (compatriot) from Ensenada, Baja California and cook together a feast of fresh seafood and fish menu, that is definitely my kind of fun and that is what Haydee, the clever lady in charge of social media from Mextrade and I did. Continue reading “Cooking Comadres Ensenada Style Menu”
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.
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
- 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
- 15 warm corn tortillas
- 1 finely chopped white onion
- 100 gr finely chopped coriander
- Arbol chilli salsa
- Beer to drink (optional)
- Put the dried and deseeded chillies in hot water to soften.
- Once they are soft, blend them with the garlic, cumin, achiote, salt and pepper, vinegar and pineapple juice, until getting a sauce consistency.
- Put the pieces of pork meat in the marinade and leave in the fridge over night or at least 3 hours before cooking.
- 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.
- Have it in tacos with onion, coriander and spicy salsa.
- If you want to do the full monty! get some very cold coronas!
- You can get the achiote or annato paste in www.mexgrocer.co.uk
- The chillies and tortillas you can find them in cool chile.