taco essentials

 

Tortilla tips to live by, and recipes for common fillings and dressings I use in a lot of my tacos.

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buying tortillas

 

I take my tortillas seriously, and if you really love your tacos, and you want to be authentic (without making your own, lets not go crazy), level them up by using good quality corn tortillas. We order ours in bulk from La Tortilleria, and freeze them in packs of 6 (because Mr Pam and I generally eat 3 each).

 

Or you can just buy corn tortillas from the supermarket... if you're busy and don't care as much about your tacos as I do. No really, it's ok.

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That said, our kids don't like the flavour or texture of corn tortillas, so for them I microwave supermarket bought flour tortillas and they love them. And the best bit is you can freeze the leftovers, even if you've already microwaved them.

 

cooking tortillas

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I give them a quick toss on a naked stove flame... not too long or it will crack when you fold it. Just enough to get the start of some char, then get them off. Don't microwave or oven cook them unless you want rubber discs.

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That might seem a little time consuming but it's not... each one takes about 20 seconds, and I have 2-3 burners going so I can cook half a dozen in a couple of minutes.

 

Wrap them in foil to keep them warm on the table.

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fast & easy pickled red onion

 

2 red onions, cut into 0.5mm rings

1 cup apple cider or white wine vinegar

1 cup water

1 tsp sugar

Spices: You can use anything here, choose a few from this list that you already have on hand, eg. peppercorns, allspice berries, yellow mustard seeds, thyme, cumin seeds, whole garlic cloves, chilli, etc.

 

Combine the vinegar, water and sugar in a saucepan on the stove, bring it to the boil then simmer until the sugar dissolves. Leave it to cool.

 

Put the onions and spices into a large glass jar, and pour in the liquid. The onions should be fully covered. If they're not, add more water and vinegar at a 1:1 ratio.

 

Seal and refrigerate.

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fast & easy pickled red cabbage

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See above, substitute onion for red cabbage.

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pork crackling

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You can buy pork crackling on its own from a butcher or the supermarket.

 

Spread it out on a baking tray, lightly oil and salt it, then cook in a hot oven (200 deg) or under a grill until golden and crackling. Allow to cool, then break it up into small pieces using the back of a knife.

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garlic sauce

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1/2 cup whole egg mayonnaise

1/4 cup buttermilk

1/4 cup sour cream

3 garlic cloves, crushed

2 spring onions finely sliced

1 tbs Worcestershire sauce

2 tbs dried dill tips

1 tbs apple cider vinegar

Season to taste

Mix all ingredients until well combined and pour into a glass jar.

 

charred corn

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Some taco fillings we like, aren't universally loved by our kids (hello pickled onions I'm looking at you). Charred corn is a quick and easy filling just for the kids (though I quite like it tool on some of my tacos).

 

1 tin corn kernels

1 tbs oil

1 tsp smoky paprika (optional)

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Fry on a hot pan until nicely charred.

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asian slaw

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1/2 savoy cabbage, sliced

1 carrot, grated

2 spring onions, sliced (white and green parts)

1/8 cup sesame seeds, toasted

1/4 cup slivered almonds, toasted

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Dressing:

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1/4 cup mayonnaise

1/4 cup sour cream

1 tbs rice wine vinegar

1 tbs mirin

1 tsp grated ginger

1 tsp soy sauce

1/2 tsp sesame oil

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Combined cabbage, carrot, onions, seeds and almonds in a large bowl.

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Mix dressing ingredients until combined, then add to cabbage mix.

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I like mine very light on the creamy dressing, so if you prefer more, double the recipe.

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bbq slaw

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1/2 red cabbage, sliced

1 carrot, grated

1/2 red onion, finely sliced

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Dressing:

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1/2 cup mayonnaise

1 tbs apple cider vinegar

1 tbs seeded mustard

1 tsp celery salt

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Combine cabbage, carrot and onions in a large bowl.

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Mix dressing ingredients until combined, then add to cabbage mix.

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