I absolutely love Taco’s! Not only do they look amazing, layers of vibrantly coloured morsels piled on top of each other….but they also taste divine!
The great thing with Taco’s is that there is a countless combination of potential toppings. There will always be a tasty option for the meat eater and vegetarian alike.
For my personal taste there should be a meat element, perhaps slow cooked beef or pork to add richness and a bit of spice. Backed up with a kick ass salsa or guacamole (or both) – then topped off with a finely grated cheese or pickled or spring onion.
As with the flavour combinations of a lot of Asian cooking, Tacos rely on the mixture of salty, sour, sweet & some heat or spice.
Tacos are great for those Friday or Saturday nights when you have friends round for a casual bite to eat and a few drinks (I recommend an Ultimate Margarita as the perfect accompaniment! – watch this space!)
The secret to a really great Taco though, is a homemade corn tortilla. Don’t get me wrong, you can still get a decent result using shop bought flour or corn tortillas, however, the traditional version of Tacos are all served using home pressed corn tortillas. Find out how to make these fantastic tortillas by clicking here!
Corn Tortillas are made using a corn flour called Masa Harina. They give a slightly chewy texture to the finished taco and really make a big difference, definitely worth the effort. This flour isn’t currently available in any of the supermarkets I have been in recently. However, I use Gorilla Foods to get mine, also available on Amazon
Two types of Taco
The two types of taco I made on this occasion were as follows:
- Roasted butternut squash & chorizo, guacamole, kick-ass salsa & chipotles en adobo, topped with chilli pickled red onions
- Spiced Chicken & Tomato, guacamole, kick-ass salsa & chipotles en adobo topped with pecorino cheese
How do I make these Awesome Taco’s?
- For the kick ass salsa – chuck a whole chilli or two into a heavy based frying pan (no oil), along with a couple of ripe tomatoes and 2 or 3 cloves of garlic. Roast them in the pan (on the hob) for about 10 minutes or so. You want them all to start to char in the pan. Remove the garlic and chilli first and give the tomatoes a few extra minutes. Get all the ingredients in a pestle and mortar and mash up. Add some finely diced onion or shallot and coriander, along with a good pinch of salt and pepper.
- For the guacamole….click here
- For the Butternut Squash & Chorizo – crush the garlic and mix with a good glug of olive oil, chop the butternut squash up into 1cm cubes and toss in the garlicky oil with the chorizo. Stir in some chipotles en adobo and then roast in the oven for about 25 minutes, season with salt & pepper and put aside until needed.
- Spiced Chicken & Tomato – fry up some finely diced onion in a pan with olive oil, add salt & pepper, tbsp of sugar along with a pinch of allspice and cinammon and infuse over a medium heat for 10 minute or so – then add 2 tins of tomatoes and 2 tbsp of chipotles en adobo and simmer for 15-30 minutes. finally add some letover roast chicken – about 600g and season to taste
- For the pickled red onions, finely slice a couple of small red onions, add to a bowl with some freshly squeezed lemon juice, salt & pepper and some fresh chilli, stir until combined and allow the lemon juice to do it’s work.
Once all the cooking is done, simply pile your favourite toppings, one on top of each other, wrap in the still warm corn tortilla and get stuck in. Wash down with an ice cold beer – Enjoy!!!