|Good Kai Cooks|
|Taccos, Blue Tortialls, Good Kai Cooks|
|How to make soft tacos, Good Kai Cooks|
(Soft Corn Tortillas)
150g Maseca Flour
1/2 teaspoon salt (add more if you like saltier taste)
100ml warm water
Put the Maseca Flour in a bowl (I use blue flour as I love the colour) and gradually add the water and mix until it gathers into a dough. It should feel as soft as play dough. You don't want it too dry or too wet. When you press the dough with your thumb it should be soft and leave an indent - see the top middle pic above.
|Cook for 30 seconds then turn, Tacos, Good Kai Cooks|
At this stage prepare your pan to cook the tortillas by heating up a non stick frying pan on a high heat, it needs to be hot when you add the tortillas. No oil is needed.
Take your tortilla press and line it with very fine plastic sandwich bag, top and bottom. Take a tablespoon at a time of the dough and roll into a ball. Put the dough off centre between the plastic sheet on the tortilla press and press down. Carefully remove the tortilla and put immediately into the hot pan - the pan should be almost smoking before you add. The tortilla only needs around 30-40 seconds then flip and cook until done on the other side.
|Tacos al Pastor (Pork Butt or Pork Shoulder), Good Kai Cooks|
I like to cook mine in the barbecue over hickory wood for around 3 hours with an internal temperature of approx. 60 degrees celsius. Don't forget a drip tray to collect all the liquor - liquor is important for meat tacos, they give huge amounts of flavour when they are added with the meat on your Taco. Alternatively you can cook it in the oven as well or best, do Tacos with any left over Sunday lunch meat, just re-heat the meat in a frypan with plenty of oil, warm up your tacos and serve with coriander or parsley, squeeze of lime and your favourite mayo.
|Fish Tacos, Good Kai Cooks|
FISH TACOS RECIPE (for two)
Half dozen small cuts of fish, I use red mullet but sea bream is fine, simply cut into small fillets.
Oil for Deep Frying (must be high heat tolerant - do not use olive oil)
1 Cup Flour
1/2 teaspoon Turmeric
1 teaspoon caster sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 Handful coriander
1 finely chopped chilli
2 Cos lettuce
Peri Peri mayo (M&S is the best) - or plain mayo
Heat the oil in a saucepan and keep an eye on it, if it starts smoking it is too hot. It needs to be enough oil to do a deep fry. I use a small saucepan for this, and cook one fish at a time.
Mix all the dry ingredients in a bowl, and add the sparkling water gradually so that you get a batter consistency that nicely coats a wooden spoon and doesn't run off to fast. Using sparkling water helps prevent the batter from absorbing too much oil - the carbon dioxide in the water/batter reacts by pushing the oil away from the batter as its released/heated.
|Battered Fish, Fish Tacos, Good Kai Cooks|
Put the cooked fish in a warmed taco with coriander, chilli, lettuce and top with your favourite mayo, a squeeze of lime and eat straight away. ps. you can also always add your favourite hot condiment as well.
|Fish Tacos, Good Kai Cooks|
Left overs from roasts can be used in Tacos, below is a smoked barbecued leg of lamb also perfect for Tacos when you have a crowd to feed.
|Barbecued Lamb over Hickory, leftovers perfect for Tacos, Good Kai Cooks|