Mexican Streetfood – Cheesy Beef Quesadilla; Elote; Tacos al Pastor;
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:
- – Cheesy Beef Quesadilla.
- – Elote Corn
- – Tacos al Pastor
- – Jalapeno, Pineapple & Lime Coleslaw
Cheesy Beef Quesadilla (for a vegetarian version use minced tofu)
Ingredients – Serves 4:
- – 1 lb. ground beef – for a vegetarian version use minced or finely chopped tofu
- – Salt
- – Freshly ground black pepper
- – 2 cloves garlic, minced
- – 1 onion, diced
- – 1 tbsp. Taco Seasoning
- – 2 tbsp. tomato paste
- – 8 oz. can black beans, rinsed and drained
- – 2 avocados, pitted and diced
- – 1/4 chopped fresh coriander
- – 4 tsp. canola oil, divided
- – 4 large flour tortillas
- – 8 oz. shredded white Cheddar
- – 1 lime, cut into wedges
- – Sour cream, for serving
Method:
- 1. In a large cast-iron skillet over medium-high heat, brown beef, breaking up with a wooden spoon. If using Tofu, lightly fry. Season with salt and pepper. Sauté with garlic and onion until softened, 3 to 4 minutes. Add taco seasoning, tomato paste, 1 tbsp water and black beans; cook on medium-low for 5 minutes. Turn off heat and mix in avocado and coriander.
- 2.Warm a large non-stick pan over medium heat with 1 teaspoon oil. Place a flour tortilla in the pan and sprinkle half with cheese, beef (or tofu) mixture and more cheese. Fold tortilla over and fry lightly on both sides until cheese is melted. Repeat with remaining tortillas. To save time, use two non-stick pans.
- 3. Cut quesadillas into wedges and serve with lime wedges and sour cream.
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.
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.
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.
Tacos al Pastor (for a vegetarian version use King Oyster Mushrooms)
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. For a vegetarian version use 4-6 King Oyster Mushrooms.
- – 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 large zip lock bag with the pork tenderloins (or mushrooms). Seal the bag well and shake it around so the tenderloins (or mushrooms) 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 tenderise the pork too much.
- Reserve the other 1/4 of the marinade for brushing onto the pork while cooking.
- Remove the pork (or mushrooms) from the marinade and discard the marinade in the bag. Place the tenderloin (or mushrooms) 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). If using King Oyster Mushrooms bake for around 25 mins.
- Remove the pork to a clean cutting board and tent with foil. Allow to rest for at least 3 minutes. For the mushrooms, slice and serve with homemade tacos, slaw and other toppings.
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.
Sweet Potato Taco’s
Ingredients – serves 2
- 150g x cooked sweet potato
130g x plain flour
1/2 tsp x baking powder
1/2 tsp x salt
Method
1. Mash the potato and mix in the flour, baking powder and salt.
2. Divide the dough into 6 balls. Refrigerate for 30 minutes.
3. Dust surface with flour and roll each ball into discs approx 1/2 cm thick.
4. Heat a non stick pan with a tsp of oil. Add the tacos, one at a time, and cook until bubbles form on the top surface and the underside is golden brown. Flip and repeat.
We hope you enjoyed the class!
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