Last Friday I made lots of traditional (though lesser-known) Mexican Tacos Guisados (that is, stewed tacos - as opposed to tacos made from grilled meat).
Here are the Recipes:
* TACOS DE TORTA DE COLIFLOR *
for the tortitas:
1 small cauliflower
4 eggs
3 tablespoons of flour
for the salsa:
3 medium tomatoes
1 clove garlic
chipotle chile (optional)
chicken stock
salt
((note - i used part of the same sauce when i made the Tinga, and this worked well, though this sauce for the tortitas should be a bit less spicy.))
Directions:
- cut cauliflower into smallish pieces and steam or boil until soft.
- mix up the eggs and flour until it forms a slightly thick batter.
- take a small handful of cauliflower pieces, cover with batter, and fry in (peanut) oil.
- drain excess oil / rest on paper towels.
- mix up the sauce in a blender.
- heat up the sauce on the stove.
- add tortitas to this sauce to reheat them, and let them absorb the sauce's taste.
- serve on tortillas as tacos, or with rice. delicious alone, but you can also add queso fresco and/or guacamole.
===========================
* TACOS DE TINGA DE POLLO *
1 whole skinless chicken breast
1 clove of garlic
2 large onions
4 tomatoes
3 Chiles Chipotle Adobados o Enlatados (canned Chipotle peppers)
Cooking oil
Salt
Directions:
(1) Cut the onion in long, fine pieces. In a large pot cook the chicken with the onion, and some salt. Cook until soft.
(2) Drain the chicken stock from the onion and save it. Put the drained onions in a pan and fry until golden. Tear the chicken into long, thin pieces.
(3) Use a blender to mix the tomatoes with some of the chicken stock, the garlic, and chipotle chiles.
(4) Now add the salsa to the golden onions (you can add a 1/2 teaspoon of white vinegar), and let simmer for 10 minutes. Add this sauce to the chicken and salt to taste.
==============================
* TACOS DE PAPAS CON CHORIZO *
1 kilo fingerling potatoes
2 links of spicy (cooking) chorizo (NOTE: this is NOT the same as chorizo that you eat in slices! and it's much cheaper)
1 yellow or white onion
tortillas
- wash and cut the potatoes into small pieces. boil until soft. drain.
- meanwhile finely chop the onion and sautée it until it becomes soft, then add the chorizo (note - depending on the chorizo you may need to remove its casing and cut it into pieces before adding it to the sautée pan.)
- add the chorizo/onion to the potatoes. salt only if necessary.
- serve on tortillas.
===========================
* TACOS DE CALABACITAS *
onion
zucchini / summer squash
fresh or canned corn
jalapeño (or other chile pepper)
oregano
cilantro
- sautée the onion first, then add the other vegetables.
- season with cilantro and oregano, and salt to taste.
- serve on tortillas as tacos, with queso fresco and/or guacamole.
====================
* CEVICHE TROPICAL *
Ingredients:
1 1/2 pounds skinless, boneless halibut, cut into 1/2 inch cubes
1/3 cup fresh lime juice
1/4 cup tequila
1 habañero pepper, seeded and minced
1 mango - peeled, seeded and diced
1/2 cup finely chopped red onion
1/2 bunch chopped fresh cilantro
1 teaspoon salt, or to taste
Directions:
- Combine cubed halibut, lime juice, tequila, minced habañero, and diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
- After the ceviche has sat for 1 1/2 hours, add the remaining vegetables. Mix well, then recover and refrigerate another 30 minutes.
- Fold in the remaining cilantro, and season to taste with salt before serving.
==================
* SALSA HABAñERO *
1-2 medium tomatoes
3 habañero chiles
2 cloves of garlic
salt to taste
put everything in the licuadora (blender), and mix it up. vary proportions to control spiciness (habañeros can knock your socks off!)
=================
* PICO DE GALLO *
tomatoes
onion (red or white)
chile peppers (traditionally jalapeño, though others work fine)
lime juice
salt
=============
* GUACAMOLE *
2 avocadoes
2 cloves of garlic
1 chile pepper
2 cherry tomatoes
cilantro
lime juice
salt
- fry in olive oil the garlic and diced chile pepper
- mix into the avocado
- add juice from 1 lime, diced cilantro and tomatoes, and salt to taste.
