How ‘Bout Tacos
HAWAIIAN-STYLE HULI HULI CHICKEN
INGREDIENTS
1 kg (2 lb 3 oz) boneless chicken thighs, skin removed
vegetable oil, for brushing
SWEET SOY & GINGER MARINADE
80 ml (1⁄3 cup) pineapple juice
80 ml (1⁄3 cup) soy sauce
80 g (1⁄3 cup) tomato ketchup
60 ml (1/4 cup) sherry
60 g (1/4 cup) brown sugar
3 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon sriracha chilli sauce
1 tablespoon sesame oil
1 tablespoon minced ginger
2–3 garlic cloves, minced
Place the sweet soy and ginger marinade ingredients in a large glass bowl and whisk to combine. Remove about 125 ml (1/2 cup) of the marinade and reserve for basting. Add the chicken thighs to the remaining marinade and toss to coat, then cover and refrigerate for at least 4 hours, or overnight at the most. Bring to cool room temperature 30 minutes before grilling.
Heat a barbecue grill to medium–high and brush the grill plate with oil. (Alternatively, place a chargrill pan on the stovetop over medium–high heat and brush with oil.) Remove the chicken from the marinade, discarding the marinade. Grill the chicken for 3 mins on one side, then turn and grill for 3 minutes on the other side. Turn and grill for a further 2 minutes on each side, then turn again and grill for a further 1 minute on each side, basting with the reserved marinade all the while (huli huli means ‘turn turn’).
When the chicken is lightly charred, sticky and cooked through, transfer to a plate, lightly cover and leave to rest for 3–4 minutes, before slicing into strips.To serve, place some shredded cabbage on a warm tortilla and add a few chicken strips. Top with a little pineapple salsa, spring onion and jalapeno. Serve immediately, with lime wedges.
TO SERVE
shredded purple cabbage
18 warm small Flour tortillas
Pineapple salsa
2 spring onions (scallions), thinly sliced
fresh green jalapeno chilli slices
lime wedges
BAJA FISH TACOS
INGREDIENTS
vegetable oil, for deep-frying
225 g (11/2 cups) plain (all-purpose) flour
1 teaspoon chipotle chili powder
1 teaspoon fine sea salt
1/2 teaspoon black pepper
250 ml (1 cup) Mexican beer
900 g (2 lb) firm white fish fillets,
such as flathead or snapper, skin
and bones removed, cut into 24 pieces
about 3 cm (11/4 inches) wide
CABBAGE SLAW
300 g (4 cups) shredded red cabbage
2 spring onions (scallions), thinly sliced
1/4 cup chopped coriander (cilantro)
60 g (1/4 cup) mayonnaise
60 g (1/4 cup) Mexican crema,
sour cream or creme fraiche
zest and juice of 1 lime
TO SERVE
12 warm Corn tortillas
Pico de gallo
12 avocado slices
Chipotle crema
3 radishes, thinly sliced
lime wedges
In a large saucepan, heat enough oil for deep-frying to 175°C (345°F). Meanwhile, place 150 g (1 cup) of the flour in a large bowl. Mix the chili powder, salt and pepper through, then whisk in the beer to combine.
Dust the fish in the remaining 75 g (1⁄2 cup) of flour.
Dip the fish into the beer batter, one piece at a time, then carefully lower 2–3 pieces of fish into the hot oil. Fry for about 2 minutes each side, until golden brown, crispy and cooked through. Remove and drain on paper towel set over a wire cooling rack and sprinkle with sea salt flakes. Repeat with the remaining fish pieces.
Place the cabbage slaw ingredients in a bowl and toss to combine. Season with salt and pepper to taste.
To serve, place some slaw on a warm tortilla and top with pico de gallo (if using) and an avocado slice. Add two pieces of fried fish and drizzle over some chipotle crema. Finish with a few slices of radish and a squeeze of lime. Serve immediately.
MEXICAN STREET CORN
INGREDIENTS
3 corn cobs, husks and silks removed
100 g (31/2 oz) cotija or feta, crumbled
1/2 large avocado, diced
1 fresh green jalapeno chili, seeds removed, diced
1/2 cup roughly chopped coriander (cilantro)
LIME PAPRIKA CREMA
60 g (1/4 cup) Mexican crema or sour cream
1 tablespoon mayonnaise
1 small garlic clove, minced
zest of 1 lime
juice of 2–3 limes (depending on how tangy you’d like it)
1/2 teaspoon smoked paprika
1/2 teaspoons chili powder
1/4 teaspoon ground cumin
TO SERVE
12 warm small blue corn tortillas
Pickled red onion
chili powder or Tajin
lime wedges
Heat a chargrill pan over medium–high heat or a barbecue grill to medium– high.
Grill the corn cobs, turning occasionally, for 8–9 minutes, until charred and lightly cooked. Remove from the heat and set aside to cool.
When cool enough to handle, slice the corn kernels off the cobs and gently toss in a bowl with the crumbled cheese, avocado, jalapeno chilli and coriander.
Mix the lime paprika crema ingredients in a bowl, then pour the crema over the corn mixture and gently toss to combine. Season to taste with sea salt and black pepper.
To serve, pile some creamy corn on a warm tortilla and top with pickled onion.
Sprinkle with a dusting of chilli powder or Tajin, and serve immediately, with a juicy lime wedge.
CARNITAS
TO SERVE
12 warm Corn tortilla
1 small onion, diced
Fresh tomatillo salsa verde
chopped coriander (cilantro)
leaves
lime wedges
INGREDIENTS
500 g (1 lb 2 oz) lard
1 kg (2 lb 3 oz) boneless pork shoulder,
cut into 5–6 cm (2–21/2 inch) dice
11/2 tablespoons panela (see Note)
or brown sugar
1 tablespoo-n sea salt flakes
1 tablespoon ancho chilli powder
4 garlic cloves, peeled and smashed
1 small onion, peeled and quartered
1 orange, unpeeled, cut into quarters
1 bay leaf
1 cinnamon stick
Preheat the oven to 145°C (295°F).
Melt the lard in a large flameproof casserole dish (Dutch oven) over medium heat. While it is melting, toss the pork cubes in a large bowl with the sugar, salt and chilli powder, coating completely and evenly. Place the seasoned pork into the melted lard with the remaining ingredients, then increase the heat and bring just to the boil.
Remove the dish from the heat, put the lid on and transfer to the oven.
Cook for 21⁄2–3 hours, until the pork is cooked through and fork tender.
Remove the pork from the lard mixture. When cool enough to handle, shred the meat, using two forks to pull it apart.
Serve the shredded pork immediately on warm tortillas, topped with onion, salsa verde, coriander and a squeeze of lime.
If not serving immediately, save some of the lard to use when reheating the pork: place a tablespoon of lard in a frying pan over high heat, add some shredded pork and fry until crispy and browned.
NOTE: Panela is an unrefined cane sugar, typically used in Latin American recipes.
Taco Night, by Deborah Kaloper,
published by Smith Street Books.
Photography © Mark Roper.
Bring together your favorite people for the ultimate taco night. Whether it’s a weekend gathering with friends, a date-night in, or simply taco Tuesday, Taco Night has the best tacos for the right occasion.
Learn how to make your own flour and corn tortillas with ease, so you’ll never have to rely on store-bought versions again; and mix and match salsas and toppings and invite your guests to build their own tacos. With chapters that include recipes for vegetarian and vegan; seafood; chicken, duck, and turkey; pork; and beef and lamb tacos, your choices are (almost) endless. Recipes range from the traditional to the new and even the unexpected, but always delicious.