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Mexican Tacos Recipes – 3hr Cookery Class

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the dishes gain

We Cooked:

Corn Tacos

Soft Wheat Tacos

Mexican Mushroom

Spiced Chicken

Jalapeno Pomegranate Lime Slaw 

Guacamole

Taco Dough – soft

Ingredients: You can make your tacos any sized but this would make 4 large or 8 small tacos.  

  • – 300g plain or 00 flour – plus extra for dusting
  • – Teaspoon of olive oil
  • – 200ml water
  • – 0.5tsp of baking powder

Method:

  1. Add the flour, baking powder, olive oil & 200ml 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 springy . 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. 
  3. 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.  Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over. Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.  Once both sides cooked, keep wrapped in tea towel – this softens the taco.  Cook all your tacos and then you are ready to serve.

 

Corn Tacos/ Tortilla Dough

Corn is one of the most important ingredients in Mexican cuisine.  In the UK corn flour is usually thought of as a really fine flour used to thicken sauces…but this recipe uses a different type of corn flour – masa harina.   Perfect for making tacos, quesadilla or simply to accompany other dishes.

Making corn tacos/ tortillas at home is not difficult, but can take a little practice – you ideally have access to a tortilla press and greaseproof paper for pressing, but if you don’t have one, use 2 heavy books instead.

Ingredients – this makes 16

  • 200g corn flour (masa harina)
  • 300ml warm water

Method:

  1. Place the masa harina in a large mixing bowl. Pour the warm water into the flour a little at a time, constantly mixing.

  2. Mix well until the flour and water have combined fully, and a soft and moist dough has formed. There is no need to knead the dough for long or let it rest, as this is a gluten-free flour, so you can work with the dough as soon as it is done.

  3. To make tortillas, separate the dough into 16 portions and roll them into little dough balls. Put them back into the bowl and cover with a tea towel, so they don’t dry out.

  4. Heat a non-stick frying pan over medium heat.

  5. Meanwhile, open the tortilla press, place one piece of plastic/ greaseproof on the base, then put a dough ball in the centre and cover it with the other piece of plastic. Close the tortilla press and press gently to form a 2mm-thick tortilla.

  6. Turn the heat up on the non-stick pan. Lift the tortilla from the press and gently peel the plastic off both sides; you can re-use

  7. Gently place the tortilla in the frying pan and cook for 15 seconds on both sides. When the tortilla puffs up fully, remove it from the frying pan.

  8. Wrap the cooked tortilla in a clean tea towel to keep it warm.

  • Spiced Chicken 

Ingredients – vary this to suit the number of people you are cooking for, one chicken thigh would be enough for several mini tacos or one large.  The mix works with any meat or fish, so adapt to suit.  If veggie, try cauliflower.

  • 2 chicken thighs, boneless and skinless
  • 1/2 Red pepper 
    1 Small Red onion
    1 Tomato
    2 tsp Taco spice 
    Garnish – Chives
    Lime

 

Mexican Mushrooms

Ingredients – magical with king oyster mushrooms, but really, any work – the wilder and more wonderful the better.

  • 1 red onion
    Green chilli
    Spices I’ll use what you’ve got and let you know
    Coriander 
  • Baby Spinach
  • Oyster mushrooms
 

 

Jalapeno, Pomegranate & Lime Slaw

Ingredients- serves 4

Realistically, you don’t need all of these ingredients for this slaw – it’s a great use up.  You definitely need some cabbage, but don’t specifically buy 2 types of cabbage for a small amount of slaw.

  • – 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
  • – 1 plum tomato, diced
  • – ½ cucumber, deseeded and diced
  • – Handful pomegranate seeds
  • – 1 carrot, grated
  • – 1/2 red onion, sliced
  • – 1 tbsp pickled Jalapeno Chillis sliced, small
  • – 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.
  3. 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, taste and correct the seasoning.
  5. Add a tbsp. of mayonnaise or yoghurt for a creamy version of the slaw.

Taco Seasoning 

Ingredients:

Make lots of this and store in an airtight container.

  • – 1 1/2 tsp. smoked paprika
  • – 1 tsp. garlic powder
  • – 1 tsp. onion powder
  • – 1 tsp. salt
  • – 1 tsp. Black pepper
  • – 1/2 tsp. dried oregano

Method

In a small bowl, mix all ingredients together. Store in an airtight container.

Guacamole

Ingredients – Serves 4:

  • 1 ripe tomato
  • 2 avocados, very ripe but not bruised
  • juice 1/2 lime
  • handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 1/2 small red onion, finely chopped
  • 1/2 chilli, red or green, deseeded and finely chopped
  • Optional to serve – tortilla chips

Method:

  1. Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl.
  2. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
  3. Tip the juice of half a lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.  
  4. Use a whisk to roughly mash everything together. Taste and season more/ add more lime if required.   If not serving straight away, sit the retained stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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