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Papas con Chorizo Tacos
Thursday, 10 May 2012
Recently a twitter friend asked me if I had a good recipe for tacos. I realised that although I have done a lot of taco filling recipes for the blog, I hadn't really written a specific post on tacos, so no mystery as to what this post is all about: wonderful, versatile, delicious and ever simple tacos!
Tacos have been eaten in Mexico in some shape or form nearly for as long as there has been corn in the land (about 7000 b.c.). A taco is a generic term used to describe a corn tortilla with a filling of meat or vegetables and rolled or folded in a way that can be hold and eaten with one hand. A taco is always made with a tortilla, pretty much like a sandwich is always made with bread. You can have your taco with anything you want inside, there are some classic combinations, but after that, your imagination is the limit. Mexican Streets are full of taco stands everywhere, from 4 a.m. till about 12 noon and then from 6 p.m. till about 3 a.m. They are the perfect street food and at home they are ideal for getting rid of leftovers.
There are hundreds and thousands of taco recipes, the fillings vary from region to region but the base is always a good tortilla. In the north parts of Mexico, wheat tortillas have been gaining popularity to make tacos, although a taco made of wheat tortilla is usually refer to as a 'gringa' (probably because wheat tortillas are very white/pale in colour). In my opinion, tacos must be divided into soft tacos & fried tacos; they are traditionally eaten as breakfast, brunch or as an evening supper.
You can choose to make your own corn tortillas (see the recipe here), or you can buy good quality corn tortillas, either way make sure you have a couple of fillings ready to make them. I love having taquizas (Taco Fests) for parties, you just make sure the tortillas are hot and make two or three fillings of your choice with a side of refried beans and a good homemade salsa and you're ready to party! Everything can be made in advance so you only need to heat the tortillas and fillings before serving! The recipe here is a quick taco filling that we really love in our house, combining lovely Irish potatoes and chorizo. This recipe works with leftover boiled/steamed potatoes as well, just cut them into chunky squares and use them instead. I have gone back to all my recipes and add a label called 'tacos' for anything that can be used as a taco filling! Enjoy your taquiza!!
Red Chilaquiles...
Monday, 7 May 2012
Mexican Chilaquiles' only call to fame is as a hale miraculous hangover cure. The turth is, sore heads aside, it is a delicious and quick Mexican dish that can be found in local markets & street food stalls, as well as in the most exclusive restaurants in Mexico. We love them, and I make these Red Chilaquiles at home regularly as an alternative to the weekend full Irish breakfast for a bit of change.
Note: I see this as a quick breakfast, so I 'cut corners' a lot. I use shop bough corn tortillas and refried beans from My Mexican Shop of course (shameless plug in), but you can make your own corn tortillas following my recipe here or your own home made refried beans. Please DO NOT use wheat tortillas to try this. They will just turn into dough. This recipe makes a lovely breakfast or brunch for two.
Agua de Piña
Monday, 16 April 2012
With summer fast approaching (or so we keep hoping) I was delighted to find fresh pineapples at the food market I regularly shop. I've been devising loads of ways to use this now gorgeously ripe pineapple, like this unorthodox fruity guacamole or eating it sliced with sprinkled chili & lime powder, yet my all time favourite way of eating pineapple is in the form of an Agua Fresca (fresh water). If you are a regular reader, you might remember my post on Agua de Jamaica or Hibiscus Iced Tea? Here I explained how these delicious Aguas Frescas are teas or fruit juices diluted with water and loaded with ice. They are sold everywhere on the streets in Mexico and in many good restaurants, they're delicious and great thirst quenchers. If you are new to the blog, have a look at the hibiscus tea post to get the bigger picture on this Aguas Frescas.
So this Agua de Piña or Pineapple Water, is incredibly easy and very quick to make. It's great during hot days and perfect for picnics and BBQs and if you have kids, you can give it to them with no guilt (far better than a fizzy drink). They can be frozen and eat as an ice pop too. Don't be put off by the amount of sugar in the recipe, it all depends on how ripe and sweet your pineapple is and remember that you are making a whole litre of this. Alternatively, you can use artificial sweetener, but I honestly believe that the natural sugar plus the sweetness of the fruit itself make it even more delicious! Oh, you will need a blender or a food processor to make this!
Fruity Guacamole
Wednesday, 11 April 2012
Mexicans use avocados as Irish people use butter: everywhere! Nothing screams more Mexican than a bowl of gorgeously vibrant guacamole. Known all over the world, it has featured on Mexican tables for centuries. Believed to be an Aztec dish, guacamole is a symbol of Mexican food. It's made with Avocados, which are a lovely fruit from a tree native to Central Mexico. They are rich in vitamin B, vitamin E and vitamin K and contain over 35 percent more potassium than bananas plus a higher content of fibre.
A good traditional guacamole is super fast to make. Made by mashing ripe avocados and adding some onions, tomatoes and chili to it. In the Northern parts of Mexico, we also add some pomegranate seeds to it or some other citrus fruits. It's delicious and nutritious!
Today's recipe goes a bit off the traditional path; inspired by a Guacamole Making Contest (yes, you heard right a guacamole making contest) held during the festival organised in November last year by the Mexican Embassy in Dublin, the contest was held among several Mexican Restaurants. Wordy winners were the guys from Pablo Picante who had an amazing guacamole on display. I thought that the idea of adding pineapple to the mix was inspired and although mine is not as good, it tastes lovely so you can try and make it until you have time to drop to one of Pablo Picante's locations and judge for yourself. Enjoy!
Farewell to John...
Thursday, 29 March 2012
I met John in college nearly eleven years ago. We were both mature students: so awkward amongst all those seventeen year olds who hung around the campus, so out of place and a little lost. It was no surprise that we were sort of drawn to each other. Within a week we were hanging out between classes, exchanging ideas and chatting and laughing at our misfortunes in the classroom, trying to cope with assignments, exams and giving out about lecturers. Life in college was good because he was there. We were inseparable in college and once we finished, we remained friends ever since.
John was the first Irish friend I made, he was my friend, not acquired from in laws, other half, or a friend of a family friend... he was my friend. When you live abroad, good friends become family. They're there for you when you need them, they make you laugh, they support you, they listen to you, they give out if you are acting up and hold you when you want to cry. He was a very good friend. Married to lovely Trish and ten years my senior, he became part of my family, a big brother who was always willing to listen and help. We would meet regularly and spent countless evenings chatting and drawing up mad business plans together. Our other halves would just roll their eyes every time a new idea would come up. He never got my name right, always called me 'Lila', although my name is Lilia. I never really cared, 'lila' (which means violet in Spanish) was ok with me.
We were comfortable in each other's company and our friendship was not demanding in any shape or form, it was organic, ever flowing and beautiful. He was a generous friend with his time, thoughtful and engaging, always willing to listen; very private but willing to know everything about you. He was a good man to laugh with and a solid rock to hold on to when times were rough. He loved the sea and the outdoors and was always reading some madly difficult book. He had a sweet tooth, so I would always bake something when he was dropping to see us.
Last Wednesday John passed away suddenly. I hadn't seen him in two weeks and it haunts me that I did not have a chance to thank him for all the times he had been there for me and to tell him how much I loved him and how much his friendship meant to me. I thought he was going to be there forever. His loss is nearly unbearable and the sadness that his passing left behind is testament to his generous and loving nature. I will miss my friend deeply, my prayers are for his beautiful wife, his brothers and sisters, his countless nieces and nephews and his many friends who all loved him dearly. His memory will always be with us. May he rest in peace...
No recipe this time, no food tastes right, only a song to share that will always remind me of him.
A February Song in March...
