Mexican Street Food – Tacos al Pastor; Tomato Rice; Avocado Wedges;
We hoped you enjoyed your Mexican Streetfood cookery class. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
You Cooked:
- Tacos al pastor
- Jalapeno and lime slaw
- Elotes corn
- Mexican tomato rice
- Crispy Avocado Wedges
Taco Quesadilla Dough
Prepare the Dough:
Makes about 16 small tacos – we will make about 8 during the class, you can save the remaining dough in a bowl covered in cling film or roll the ball of dough in cling.
Ingredients – Serves 2:
- – 185g plain or 00 flour – plus extra for dusting
- – 20 ml of olive oil
- – 80ml water
- – 0.5tsp of baking powder
Method:
- 1. Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour..if too crumbly, add a little more water.
- 2. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook. Then split into 3 – you will make your tacos, burritos and quesadilla later.
Tacos:
- 1. Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
- 2. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
- 3. Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.
- 4. Once both sides cooked, keep wrapped in tea towel – this softens the taco.
- 5. Cook all your tacos and then you are ready to serve.
Burrito & Quesadilla: Split dough into 2, roll out to desired size and cook as above. Cover and set aside.
Toppings:
You can top your tacos with anything you like, we will make a couple of toppings, avioding the traditional gooey cheese and sour cream! Layer your preferred combination as you like – it’s easy to get carried away and overloaded, but that’s half the fun!
Shredded lettuce, cucumber, tomato, jalapeno chilli, cheese, sour cream, fresh coriander.
Tacos al Pastor
Traditionally this dish is made with cotija cheese, butter and olive oil. However, this version is made with parmesan, although some crumbled feta works as well. If you are worried about the corns sticking to the pan, you can use a little coconut oil to grease the cobs.
Ingredients – Serves 4:
- – 1 pork tenderloin, whole, cleaned
- – ½ cup fresh pineapple juice
- – ½ lime juice
- – ½ juice of an orange
- – ¼ cup vegetable oil
- – 2 tbsp chipotle peppers
- – Annato seed acchiotte
- – 2 tbsp honey
- – 2 tsp salt
- – 1 tsp smoked paprika
- – 1 tsp ancho chili powder
- – 4 cloves of garlic, crushed
- – ½ tsp cayenne pepper
- – Olive oil, for cooking
Method:
- Preheat your oven to 180C.
- Whisk together all the marinade ingredients – fresh pineapple juice through cayenne pepper. Place about 3/4 of the marinade in a gallon-size zippered bag with the pork tenderloins. Seal the bag well and shake it around so the tenderloins are completely covered with marinade. Place the bag in the refrigerator and marinate for about 30 minutes. Do not marinate overnight – the fresh pineapple juice and lime will tenderize the pork too much.
- Reserve the other 1/4 of the marinade for brushing onto the pork while cooking.
- Remove the pork from the marinade and discard the marinade in the bag. Place the tenderloin in a super-hot frying pan with a splash of olive oil. Sear all over, transfer on a roasting tray and bake in the oven until cooked to your liking (pork tenderloin is usually being served medium-well).
- Remove the pork to a clean cutting board and tent with foil. Allow to rest for at least 3 minutes. Slice and serve with homemade tacos, slaw and other toppings.
Homemade Taco Seasoning
Ingredients – 1 Cup:
- – 1 ½ tsp smoked paprika
- – 1 tsp garlic powder
- – 1 tsp onion powder
- – 1 tsp salt
- – 1 tsp Black pepper
- – ½ tsp dried oregano
Method:
- 1. In a small bowl, mix all ingredients together. Store in an airtight container.
Jalapeno, Pineapple & Lime Coleslaw
Traditionally this dish is made with cotija cheese, butter and olive oil. However, this version is made with parmesan, although some crumbled feta works as well. If you are worried about the corns sticking to the pan, you can use a little coconut oil to grease the cobs.
Ingredients – Serves 2:
- – 1x lime zest and juice
- – 1tsp of caster sugar
- – 3tbsp of olive oil
- – 1x handful of chopped coriander
- – ¼ red cabbage, shredded
- – ¼ white cabbage, shredded
- – Handful of diced pineapple
- – 1 carrot, grated
- – 1x shallot, sliced
- – 1 green chilli, sliced
- – 1tbsp of mayo (optional)
Method:
- 1. In a bowl, combine sugar, lime zest and juice. Whisk until well combined and sugar has melted.
- 2. Start stirring in the oil, gradually, still whisking.
- Add white and red cabbage, pinch of salt and pepper and roughly rub the marinade in, work with your hands until softened.
- 4. Add the rest of the ingredients and correct the seasoning.
- 5. We could use a tbsp. of mayonnaise or yoghurt for a creamy version of the slaw.
Elote (Mexican Grilled Corn)
Traditionally this dish is made with cotija cheese, butter and olive oil. However, this version is made with parmesan, although some crumbled feta works as well. If you are worried about the corns sticking to the pan, you can use a little coconut oil to grease the cobs.
Ingredients – Serves 2:
- – 2 corn on the cob
- – 2tsp of cream cheese
- – ½ teaspoon chilli flakes
- – Sprinkle of coriander
- – Tablespoon grated parmesan
- – 1/2 lime, cut into 4 wedges
Method:
- 1. Heat your frying pan to high heat and then using tongs, turn occasionally until cooked through.
- 2. Let cool down slightly and spread the cream cheese all over the corn, roll in parmesan and garnish with coriander, chilli flakes and finish with a little bit of lime juice.
Mexican Tomato Rice
Traditionally this dish is made with cotija cheese, butter and olive oil. However, this version is made with parmesan, although some crumbled feta works as well. If you are worried about the corns sticking to the pan, you can use a little coconut oil to grease the cobs.
Ingredients – Serves 4:
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 250g long grain rice
- 1 tsp chipotle paste, optional (more if you want it spicier)
- 1 tbsp tomato purée
- 750ml hot chicken or vegetable stock
- small bunch of coriander, finely chopped
Method:
- Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
- Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it’s coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
- Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.
Crispy Avocado Wedges
Ingredients – Serves 4:
- – 2 large or 4 small avocados, peeled and sliced
- – 1tbsp of grated parmesan
- – 1/4 tsp salt
- – 1/4 cup of plain flour
- – 2 eggs, beaten
- – 1 cup breadcrumbs, gf if desired (Or make your own by processing toasted bread in a food processor) (40g)
- – 1 lemon, zested
- – ½ cup of vegetable oil for frying
Method:
- Split the avocado in half, get rid of the stone and peel it.
- Cut into even wedges.
- Prepare 3 bowls on side first one with flour, second with beaten eggs and third with breadcrumbs.
- Add parmesan and lemon zest into the breadcrumbs.
- Coat avocados in flour, egg and breadcrumbs (the coating order is very important).
- Heat up a small frying pan with the oil and fry avocado until golden brown and warn and creamy inside.
- Enjoy with some creamy dip: such as paprika and lemon mayo, chives sour cream etc.
We hope you enjoyed the class!
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