Recipe from 'Mexican Food made simple' by Thomasina Miers.
Hardly any adaptation needed here. I replaced the citrus juices for the pickled pink onions with white wine vinegar, that is all.
It was gorgeous!
Taco filling
1 clove garlic
sea salt and black pepper
4 tablespoons olive oil
1kg butternut squash cut into cubes
1 chili de arbol (I used generic supermarket fresh chili as it was all I had)
250g cooking chorizo cubed
2 shallots
1 tablespoon fresh chopped oregano.
Roast the squash and the chili in the oven until it starts to get colour on the edges. Fry off the shallots and chorizo, add the squash and chili and the oregano and seasoning before serving.
Pink pickled onions
2 red onions, thinly sliced and blanched for ten minutes
1 fresh scotch bonnet chill
juice of one orange and 2 limes (I substituted white wine vinegar here)
salt and pepper
chopped coriander leaves to sprinkle on top before serving.
Blanch the onions add the sliced chili and add just enough liquid to cover. Leave to steep for as long as possible. Will keep for a few days.
The tacos, clearly, were out of a packet. I'm human. ;)
No comments:
Post a Comment