A while ago my friend Emma and I spent a morning cooking and shooting this recipe, but for some reason or another, I only got to post the results today. These tacos are, by far, one of my favourite Mexican 'antojitos'. Antojito literally means small craving, but it is a word used in Mexico for light suppers mostly made with a big component of masa (in this case a tortilla) and a tiny hint of guilt. My mother would always serve them with a bowl of sopa de fideo, a chicken soup with very fine strings of pasta, similar to angel hair. This is a great way to use up the stock where the chicken was cooked. I love making these with leftovers of the Sunday chicken roast, so I bypass the soup, but this reminds me I must blog the recipe soon!
When people come to Picado looking for taco shells, I make a point of telling them they're not Mexican, so they need to buy them in the supermarket along with all the other tex-mex ingredients they sell. I then proceed to tell them they can make their own... but people often frown upon frying tortillas and in this age of 'clean eaters' and misinformed nutritional gurus that fill the internet and our bookshelves with their mantra, it is hard to advocate for fat. Fat and sugar have become the devil. The fact that I feel the need to apologise for a fried taco says it all. Seriously people, we need fat to have shiny hair and good nails and good skin; we need fat to process essential nutrients too, so banning fat from your diet is not a great thing. Yet, there is fat and there is FAT. I'm not going to go into full-ranting mode here, I'm only going to ask you to find out the difference between natural fats (animal or vegetable) and the fats made artificially in a lab to add flavour or stability to a product and preserve shelf life.
Emma asked me what was the difference between this technically fried chicken taco and one made from a taco shell. So let me tell you here what I said to her. A Taco shell has been processed to become 'shelf stable'. The shell is partly cooked and needs to be finish off before it becomes a taco. Anybody who has used these things, can see the puddle of unknown oil that comes out of them when you bake them.
No amount of soaking a corn tortilla in oil will ever render the same results, as corn tortillas do not absob a lot of oil when you fry them and if you leave them sitting on a puddle of oil, they will fall apart and desintegrate. They will never absorb oil so that when you bake them, the oil comes out; so I would love to know what industrial process is used to make this happen... or perhaps I don't want to. A serving of these shells contains 11% of fat and 15% of your daily recommended amount of saturated fat and 6% of your daily recommended intake of salt. This is three shells only!! Who would only eat three?! 4 or 5 is the norm and this is before you add any fillings in them, this is just the shell!!
My golden tacos become fully formed tacos first and then they are shallow-fried till crispy and when it comes to flavour, there is no comparison whatsoever between the two. Homemade all the way! When you make your own, you know what oil and how much you're using. They're also sturdier on account of a proper corn tortilla being used, so they will fill you up more than the processed ones, you might need 4 for a full dinner rather than 5 or 6. There is less salt and let's face it, once you know what goes on your food and you take the trouble to make it, it becomes important for you. There is extra satisfaction and a party on your tastebuds at the end. Not an industrial process in sight.
So, next time you think of buying ready made taco shells, think of all the things we don't know about how they're made... think of all that salt, saturated fats and industrial processes and then the satisfaction of making a few of these by yourself. Go on, try it and see how delicious and easy they are!
I've been playing around with snapchat for a couple of days. I must confess that I've been quite slow getting into it. I've tried it a few times, downloading the app, trying to use it and then after some frustrating attempts to snapchat, deleting the app and giving it up.
This has happened two or three times, but as frustrating as I found the app to navigate through, I kept hearing all these great things about it. I've found it very, very difficult: I couldn't really see how ten second segments could amount to anything, and that I think was my main problem with it... I'm a talker and ten seconds of talk amount, in my books, to absolutely nothing... what I failed to understand is how all these ten seconds can link to form a sort of story, which plays for a day and then it is lost in cyberspace.
So this week, I decided to give Snapchat a last chance. I took a couple of YouTube tutorials, got loads of advice from fellow blogger friends and Snapchat extraordinaires Karen Coakley and Niamh Shields. And so, after quite a few hours of playing around, I think I finally got it!! I published my first few Snapchat photos, videos, I played with the filters and today I actually use snapchat to post a recipe!
Overall, I feel pretty chuffed that I seem to have gotten the hang of it, the total estate of confusion and complete and utter 'to-old-for-this-lark-feeling is almost gone! So here's what I did in snpachat today. I hope you like the recipe. Bear in mind this is my very first recipe video, so the camera work is a little shaky. These Drunken Huevos Rancheros are absolutely delicious, easy to make and most of all perfect for a quick supper. Follow me on Snapchat as 'MexicanCookEire' !!
Mexicans love beans. They're an essential part of our daily diet. As a teenager, I remember my mother whipping up amazing dishes with just beans, chilies and masa.... you could make an infinitive amount of delicious meals with beans- she would say- and she's right!
Black beans, pinto beans and bayo beans are the most common varieties in Mexico. In the north part of the country, where I'm from, we favour black beans. Black beans are full of iron, rich in fiber and a fab source of protein and antioxidants. They also have the highest content of omega 3-fatty acids from all the beans. They work wonders with your lower intestine and if prepared correctly, with a pinch of Epazote (a Mexican herb) you can even minimise their gassy effect!
Apart from all their health benefits, they are absolutely delicious! I try and make them from scratch if at all possible, check out my recipe for black beans from scratch. It's cheaper and better for you. You can make a big batch, portion it and freeze it. But if you are stuck, tinned ones are ok too (like these La Sierra ones from Picado). I of course only buy/eat Mexican whole black beans because I like their flavour. Do not confuse them with the Chinese black beans you can buy in most supermarkets and Asian shops, they are NOT the same variety. Chinese black beans are smaller and flatter, derived from soy and with a completely different taste!
The recipe here for Enfriojoladas (or a sort of bean flavoured enchilada) is the result of me finding a bag of frozen black beans in my freezer, which were crying to be eaten. I would have normally made some spicy refried beans, but today, I felt I needed to give them a little more love, so ended up tweaking an old recipe and making them into a sauce for enfrijoladas. I loved how they turned out. The taste is subtle, but flavoursome and although it is a classic vegetarian dish, I used a tiny bit of Old Farm's fabulous pork lard to heat them on. If you want this fully vegetarian, substitute the lard for olive oil and double the quantity. I hope you enjoy them as much as I did!
Lately I've been testing a bunch of very complicated recipes on my kitchen. I like the challenge of testing or developing a recipe that's complex and produces a dish that's both beautiful and full of flavour... but when it comes to do lunch for one or two, on those days when I'm pushed for time, tired and irritable, all I want is something simple and easy, but comforting as well. Since I moved full time to work in Picado, those busy days have multiplied and so has my stash of handy brunches and lunches.
This Huevo Verde, or Green Eggs recipe is one of my favourite ways to eat eggs. Less than 10 minutes from start to finish! I love it in soft, warm corn tortillas, a sprinkle of feta cheese and a slice of avocado. I use green Jalapeño chilies if I find them, but if you can't, use whatever type of green chili you have, as long as you know you can stand its heat. If you're a chilli head, you might want to use two jalapeños instead of one!
A bit of advise though, use THE WHOLE chili, don't bother deseeding it; I promise you deseeding chilies is useless! The seeds are not what hold the heat, but the white veins to which they're attached to (aka the placenta), so unless you take everthing out, the chili will still be hot, so save yourself some work and don't deseed it; besides, what's the point of taking everything out anyway?! if you do, you're left with a piece of tastless, green weed! Man up and eat a bit of chili, it's good for you!
Oh! I made this is lunch for one, so if you're sharing it with a love one, double it!
Let's set the record straight: if it's not cooked, it's not a salsa. This lark of chopping raw tomatoes, onions, chillies and add some lime juice and a truckload of coriander (cilantro) and call it a 'salsa' is completely preposterous in my books. Everyone who's ever been in one of my workshops knows how much I hate that. Call it a Pico de Gallo, a salad, a topping, but please, please, please, don't call it a salsa coz it's not.
We have tons of ways of making salsas and very family would have a favourite method and ingredients: sometimes we cook the ingredients and then blend them, sometimes we blend the ingredients and then cook them, but at some point in the making of the salsa process and with very rare expemptions, the ingredients are cooked.
Now by cooking I loosely include things like toasting, charring, boiling, pan frying, oven or open fire roasting, grilling, etc. some salsas might require a couple of these methods at the same time, for example, If you are making of a mole, you will have to toast, pan fry and boil ingredients. Every salsa is different and there are thousands of recipes.
Having said all this, the salsa I'm sharing here with you is pretty much RAW.... and yes, I dare to call it a salsa!! Before you tell me this is a do-as-I-say, not-as-I-do-kinda-thing, let me tell you that the devil is in the detail, or better said in the name. By calling it 'raw' in Spanish we are heavily impling it's an unfinished salsa, a salsa that is yet to be cooked... and the cooking is going to happen the moment you drop a couple of tablespoons in the very, very hot beef broth called Caldo de Res, which this salsa is destined to go to.
So now you know why I'm making a 'raw' salsa and why I can call it a salsa. It is made as a topping or accompaniment to a particular dish called Caldo de Res. Although the salsa flavour is odd and unfinished to my taste, and let's face it, it doesn't look too attractive either, the minute it hits the hot broth on your plate, it'll instantly cook and it will add not only colour, but a wonderful taste to an otherwise plain and clean dish. If you have any of the salsa left, you can keep it in the fridge for up to a week, or you can turn it into a quick sauce for chilaquiles by cooking it in a little bit of onion and oil.
Go on, make this Caldo de Res and this raw sauce for dinner, it will change your world!