After getting another batch of fresh organic corn tortillas from Dona Cholitla, I have gone slightly mad with taco’s. It’s true, I could eat them for every meal. This is the simplest and quickest way to get authentic taco’s on your table in less than 30 minutes.
We started off by making the pickled onions, then the chilli salsa which are both Roy’s (hubby) recipes. When it comes to ethnic food he gets an A+ for replicating flavours. Unfortunately the best I can do is grill the meat to perfection. I am looking forward to having him home every night to create amazing dinners instead of my plain ol’ meat and three veg.
For those of you who have followed our journey thus far, a little update regarding the move – Roy starts his new job on the 22nd of June, which leaves us to find a place to live. We have narrowed down our location to Mullumbimby so if anyone in the area has a cute two bedroom house for rent, let us know.
Back to taco’s, if you have never made them at home before, I promise this recipe will introduce you to Mexican flavours and is simple enough you will want to make them again.
For all the taco lovers out there, what is your favourite filling?
- 500g pork steaks
- 1½ tsp dried oregano
- ½ tsp cumin
- 1 tsp all spice berries
- ½ tsp pepper
- 1 lemon juiced
- Place the pork into a bowl and sprinkle over the spices. Add the lemon juice and coat well making sure the spices are evenly covering the meat.
- Allow to marinate for 20 minutes
- Cook over coals on a grill OR in a frying pan - make sure the pan is HOT before adding the meat also drizzle a little oil to stop the meat from sticking - about ⅔ min on each side then allow the meat to rest before cutting into thin strips.
- 1 medium red onion
- white vinegar
- 1 lge tomato
- ½ brown onion, peeled
- PICKLED ONION: Thinly slice the red onion and place in a small bowl, cover with vinegar, allow to stand for ten minutes before using.
- CHILI SALSA : Char the tomato over a hot flame* using tongs, you want the skin to start to turn black and blister. Place into a large wide cup. Do the same to the onion and chillies. Once they all have been charred and are in the cup use a stick blender to combine. Season with salt to taste.
Add 1 - 2 chillies for a mild taste or more if you like it pipping hot.