In the second of our Flavours of Home videos, Dr Rogelio Guedea, of Mexico, demonstrates how to make tacos.
Ingredients:
Makes about 8-10
For the tortillas (corn flatbread):
300g masa harina (see Tips)
water to mix
For the filling:
500g beef, thinly sliced into strips (schnitzel is convenient)
salt
pepper
about 1/4 onion finely chopped
a bunch of coriander, chopped
a lemon
For the Mexican sauce:
3-4 tomatoes
1 small onion2
fresh green or red chillies
1 clove garlic
To make the tortillas
Using your hands, mix water with the masa harina to make a soft dough. Break off pieces the size of a small egg and roll into balls. Press into flat shapes between plastic sheets using a tortilla press, or a heavy pan.
Cook briefly (about one minute each side) in a dry pan or a griddle over medium heat, pressing down with your fingers or tongs to stop it puffing. The tortillas should be soft and pliable, with very little brown.
When done, wrap the tortillas in a teatowel to keep warm and soft while you make more.
To make the sauce
Put the tomatoes, peeled onion, garlic and chillies in a pot with water to cover and a little salt. Simmer for a few minutes until the vegetables are soft, then process them in a blender with a little of the cooking water.
To make the filling
Season the strips of beef with salt and pepper and stir-fry in a little oil until cooked. Chop the onion and coriander and halve the lemon.
To assemble tacos
Place a tortilla on a plate, some beef along the centre, spoon some sauce over, top with a little fresh onion and coriander, squeeze some lemon juice over it all, then roll up and eat.
Tips:
• Masa harina is made from corn kernels slaked with lime, cooked, washed, dried and ground. It is gluten-free and can be found at Centre City New World in Dunedin or from www.mexifoods.co.nz, which is based in Dunedin.
• If you don't have a tortilla press, put the ball of dough between two sheets of plastic and press it on the bench with the bottom of a heavy pan. Or you can roll them out between two sheets of plastic with a rolling pin.
• You could use bought tortillas but fresh, homemade ones taste best.
• Use fresh chillies. Dr Guedea leaves the seeds in but you could remove them if you prefer.
• Other additions to your tacos could be fresh tomatoes, mashed avocado or more fresh, finely chopped chilli.
