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!

 

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!

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Provecho!

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.

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Provecho!

Tacos Dorados de Pollo con Salsa de Jitomate (Chicken Fried Tacos with Tomato Salsa)

 

In México there is a dilemma about how is a tortilla filled with something, rolled and fried is call, some people call them “flautas” (flutes) others call them “tacos dorados” (fried tacos). I believe the name comes depending on how you make them, for me a flauta is roll very tight and thin, while tacos dorados are more chunky. Whatever the real name, the truth is that they taste divine.

In my mum’s house we have always called them “tacos dorados” and we usually make them Sinaloa style, but today as I am about to fly to Mexico on Friday, I don’t have many things in the fridge and my goal is to finish what I have, so I made them very simple.

They come with a sort of tomato consomé that you pour on top of the tacos and it gives the tacos more flavour, I don’t know what is with us Mexicans but we like to bath everything in a sauce, but I have to say that it just works and tastes delicious.

Anyway, talking about my tacos dorados, I have to say it was a bit of a challenge, because in Mexico you can get special tortillas for this type of dish, they are thinner and very flexible, so they are easy to roll, while here in London there is only one type, it was a bit tricky to roll the tortillas and try to keep them in that shape, but with a help of a toothpick I managed to achieved that, so be prepare to warm and roll each tortilla individually. 

Serves 4

Prep 30 min

Cook 30 min

Ingredients

  • 16 warm corn tortillas
  • 2 chicken breasts cooked and shredded 
  • Rapeseed oil to fry the tacos
  • 1 pint tomato salsa recipe on blog

To serve

  • A quarter lettuce shredded
  • Avocado slices
  • Sour cream

Method 

Warm the tortillas, fill them with shredded chicken, roll them and stick them a toothpick in the middle to hold the shape.

When all the tortillas are rolled, heat the oil, when the oil is very hot out the tacos to fry, they take 2 min on each side, take them out when they are brown, leave on on top of a kitchen paper towel to drain the oil.

Serve them with some lettuce on top, avocado, sour cream and tomato salsa.

Tips

  • You can make a Arbol Chile Salsa to accompany the tacos 
  • I wet my tortillas on one side before put them on the pan to warm them
  • I get my tortillas from cool chile, don’t buy the corn tortillas from old del paso as they are not the same

Listo!

Provecho!

Tacos de Jamaica (Hibiscus Tacos)

 

Yes, you are reading right! Tacos de Jamaica. When I first heard of them, I thought, errr!! Not for me! The whole idea of eating hibiscus flowers that had been soaked in water, didn’t make me excited, but I kept looking in the internet people cooking them and saying wonderful things about it and because I am a very inquisitive person and also I like to try new things I decided to give them a try.

Jamaica or hibiscus sabdariffa known by its binomial name, is a plant originally from west Africa, but very popular in many countries for its medicinal properties. It has one of the highest levels of antioxidants of any widely available food. In Mexico is very popular for many uses, but mainly people use it to make “Agua fresca”, fresh water, it can also be drunk as tea, make into jam or be eaten, like in this recipe, in tacos.
Well, after that little gap of very interesting information about hibiscus flowers let’s continue with my experience with the tacos. So there I was about to eat my first taco de jamaica and to be honest with you although it smell very good I was still not convinced, but I gave it the first bite and start chewing it and I was instantly converted. It tasted very good, it is like eating meat, but without all the bad things that the meat has and the flavour the garnish give to the cooked hibiscus makes the taco a marvellous dish. And the other brilliant thing is that when you are making hibiscus tacos, you get to have hibiscus fresh water because you have to boil the flowers first, so here you’ll learn two recipes in one! How cool is that!

So come on! Give them a try and tell me what you think!

Serves 4

Prep 15 min

Cook 20 min approx

Ingredients 

  • 2 cups dry hibiscus flowers
  • Water 
  • 1 tomatoe chopped
  • 1/2 onion chopped
  • 1/2 green pepper julienned 
  • 1 clove minced garlic
  • 2 tbsp Rapeseed oil 
  • Salt

To serve

  • Corn tortillas
  • Chopped avocado
  • Anari or feta cheese crumbled 
  • Spicy salsa (there are 2 recipes of spicy salsa in my blog)

Method

 
Put the hibiscus flowers to boil in water, for 2 cups I used 1 L water, after the water has been boiling for around 10 min, turn the heat off, drain the water, keeping it in a jar to make a drink with it and rinse the hibiscus flowers again to get rid off any sour taste.

   

  

   
Heat a frying pan and add the oil and low the heat to medium, add the tomatoe, onion and green pepper and cook for 5 min then add the garlic cook for 2 more min and add the hibiscus flowers and cook for 5 to 7 min, add salt to taste and when everything is hot. Turn the heating off.

  
Heat the corn tortillas and make the tacos garnish them with cheese and salsa. Enjoy!

Tips

  • You can add as many toppings you want, salsas, beans, other vegetables, etc.
  • I got my hibiscus from http://mexmarket.mextrade.co.uk they have a good selection of Mexican spices!

Listo! 

Provecho!