I have been casting around for some different flavours and ways of presenting food based on stuff we already have on hand at home. I guess that is one of the side effects of lockdown. I tend to cook the same dozen to eighteen meals in rotation and it is quite possible to get menu fatigue, so I wanted to change things up a bit. I thought this was worth a go, we have done it a few times and it seems to go over fairly well. The feast can be broken up into a number of sections: soft tacos, taco filling (I threw this together the first time and it worked, I have no idea what else to call it!), Mexican rice, cheese and salad, other bits and pieces.
As usual, my apologies to any real Mexicans (especially Mexican chefs!) reading this. In comparison to the authentic Mexican cuisine, this will be severely anglicised and all I can say in my defense is – we like it! (Sad, I know)
Soft Tacos
These are made using the same recipe as the tortillas I make for our burritos.
The recipe I used was wonderfully simple, using only four ingredients – flour (actually 5 ingredients because I used 2 types of flour), salt, water and olive oil in the proportions below –
- Wholemeal flour 1 cup
- Bakers flour 1 cup
- Salt 1 TSP
- Olive oil 3 Tablespoons
- Water (warmed) 2/3 cup
To make:
I mix the flours, oil and salt in a bowl and then add the water while mixing it in with my fingers. I keep adding the water and mixing until it comes together into a dough. I knead the dough for a couple of minutes in the bowl, then cover and let the dough rest for 20 minutes. Using a butter knife I cut the dough into 8 equal wedges which I form into balls. Using an elliptical rolling pin I roll out each ball into a thin disc about 150mm to 200mm in diameter. I then place each tortilla into a preheated, lightly oiled man on medium heat and let it cook until bubbles form, for me this was a couple of minutes, then turn over and cook on the other side. I stack them up on a tea towel and cover to keep them moist.
Taco Filling
(I know this does not look too good in the photo, but it tastes great!!!)
This is a bit hap-hazard because I just throw it together, but generally is composed of onion, capsicum and mushrooms. I finely slice an onion, or a half onion if there is one left over, but dicing works too, I slice two sides of a capsicum into strips and I then finely slice two to three mushrooms. It is then just a case of adding a bit of oil and frying them up until they are cooked, 5 to 10 minutes generally then adding some Mexican spice powder. You could use commercial stuff or make your own, the recipe for which is below. Vary the chili powder and black pepper amounts to suit your preferred heat level.
Mexican spice powder
- 1 teaspoon chili powder
- 2 tablespoon + 2 teaspoons ground cumin
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 2 teaspoons cornflour
Mexican Rice
- Oil (we use Aussie extra virgin olive oil) 2 tablespoons
- 1 small onion, diced
- 1 carrot, diced
- 2 garlic cloves, crushed or two teaspoons of minced garlic
- ½ to 1 teaspoon ground cumin
- 1 cup white rice
- 2.5 cups of stock, we use our own vege chicken stock powder or Massel chicken stock cubes
- 2 dessert spoons tomato paste
- ½ cup peas (fresh or frozen)
To make:
- Heat the oil in a saucepan (ours is 250mm) with a heavy base. Place over medium heat and cook the onion, carrot and fresh peas if you are using them, for 5 minutes or until softened.
- Add in the garlic and cumin and fry until fragrant for a minute or two.
- Add the rice and cook, stirring for a couple of minutes. Add the stock and tomato paste and stir well to combine. I generally add the stock powder or cube to hot water and combine before adding.
- Bring to the boil, cover and reduce to low. Cook for 12 minutes or until rice is tender (not slightly crunchy like my first attempt!).
- Remove from the heat and stand for 5 minutes. If you are using frozen peas, add them now and stir through once the rice is removed from the heat. Stir well and serve.
Other bits and pieces
Salad – we generally just use tomato and lettuce but you could include whatever you want in the way of salad.
Cheese – grated cheese goes well
Sour cream or Greek Yoghurt – We find either works well with this dish or even both if you are a glutton for punishment.
Sauce whatever takes your fancy, we use sweet chilli, but you could use tomato, mild, medium or hot chilli or barbecue.
To serve and eat
I usually make the soft taco tortillas and set them aside, prepare the taco filling, put the Mexican rice on and while it is cooking fry up the pre-prepared taco filling ingredients. It is then takes only a matter of seconds to make up the salad and cheese on a platter and set out the condiments and other bits and pieces. I then set out the rice and taco filling in the pans onto trivets on the table. We then just throw whatever bits we feel like onto a soft taco, wrap and eat!
Linda and I make three soft tacos each, and the amounts for the filling are just right for that, but there is plenty of the rice left over.
