|Goodbye, Old El Paso.|
Ok, if you are chancing on this page from not Norway, know only that their national dish is Tacos, and they must be had on Fridays.
And by that, I mean every Friday.
Tacos are of course the perfect BLW food as it’s got a lot of separate ingredients for the baby to throw around. It’s also fairly dry, so no saucey issues.
We are straying from the straight and narrow path today and not having Tacos, but a Pad Thai takeaway, so to repent I am giving you the *SECRET* recipe of my homemade Tacos.
Developed scientifically, partly from living in California where they have actual Mexicans, and partly from just not liking the seasoning bags you get from the shop.
Recipes serve two very hungry adults and one very hungry baby. Photos may follow when I do better next Friday..
Taco spiced mince
250g minced chicken thighs
1 can drained beans (kidney or black eyed work well), no salt/sugar added
1 tbsp ea. ground coriander, ground cumin and dried oregano
1/4 tsp cinnamon
1/2 tsp dried ginger
1ts paprika powder
2 wedges garlic, finely chopped
1 onion, sliced into thin rings
Fresh chili, finely chopped, to taste
Black pepper to taste
A squeeze of lemon juice
Optional: Chunks of other finely chopped veg such as peppers, courgettes or mushrooms
Optional: 2 inches of tomato paste from a tube, added to spices while frying, if you like that tomato flavor
Sweat onions, garlic and spices in a frying pan on medium to high heat until the onion is going for golden. Add mince and fry until cooked. Add veg if using and fry till soft. Pour in the beans and heath through. Done!
Serve with homemade wraps, crispy taco shells, salsa, guacamole, cheese, lettuce, sweetcorn, «Mexican» rice or whatever else takes your fancy.
4 ripe tomatoes, the best you can get your hands on, deseeded and quite finely chopped
1 red or yellow onion, finely chopped
1 wedge of garlic, finely chopped
1 handful fresh coriander leaves, chopped
Squeeze of lime or lemon juice
Fresh chilies to taste, finely chopped
Mix everything up and leave to stand for at least half an hour. Do this first and it should be done by the time you are ready to eat!
Prepare never to buy these in the shop again.. these are way nicer.
A North African once told me to butter the tortillas on each side before putting them in a pile while cooking, which was a genious idea. Not healthy, not Mexican, but veeeery yummy. These go very nicely with other foods as well, such as, North African.
2 cups plain flour
1 tsp salt
3 tbsp oil or margarine
3/4 cup water just off the boil
Additional flour for rolling out tortillas
Rub the fat into the flour and salt and mix in the water till you have a soft-ish dough.
Cover and rest the dough for at least an hour in a cool place.
Form the dough into 6-8 balls and roll each into a tortilla (that’s the tricky part, but a floured surface or silicone baking sheet and rolling pin makes it easier). The thinner they are, the better they will taste.
Bake the tortillas on a hot skillet until they bubble up, then flip over and cook for a few more seconds until they have little black spots on the other side too.
Store on a warm plate covered with a towel to keep them chewy till you serve them.