OK I admit it, for today’s Tasty Tuesday we’ve jumped on the TACO bandwagon. BUT really, what better example of flavour-packed, family friendly fare that is also 100% good for you? Today our pal Kate Bradley of Kenkō Kitchen gives us her unique take on this much loved takeaway favourite. I reckon when a meal contains almost every colour of the rainbow, that has to be a good sign! – Lucy
Chipotle black bean tacos with red cabbage slaw, grilled corn salsa and edamame guacamole. Food by by Kate Bradley of Kenkō Kitchen, Photo – Eve Wilson, styling – Lucy Feagins / The Design Files.
Mexican food is one of those cuisines that gets every single tastebud going. I think it’s impossible to feel low when eating this food. When done right, it’s so vibrant, fresh and delicious.
I started off like many others, thinking that the food that comes with a fishbowl margarita and sombrero when it’s your birthday is the truly authentically Mexican cuisine. The same goes with the boxed Mexican taco kit you’ll find in your local supermarket – it looks legit, but is very far from the truth! The real deal is far fresher, and oh so tasty.
This dish may have a lot of components, but each part is so quick to make. From start to finish this dish be completed in an hour. The maize flour tortillas are a game changer, I simply can’t make mexican without these now. If I see a family member come home with the supermarket bought, wheat based, preservative-filled tortillas, I feel like I’m going to cry. OK, that may be a little dramatic, but when you can make something so healthy, so fast that is next level tasty, why wouldn’t you?! So please, if you’re going to make this dish, try your hardest to make the tortillas from scratch, or otherwise (as a last resort) try and find some good quality spelt flour or corn tortillas! The dish won’t be the same without.
Corn Tortillas (Makes 8)
Chipotle black bean taco ingredients! SO MANY COLOURS! Love it. Food by by Kate Bradley of Kenkō Kitchen, Photo – Eve Wilson, styling – Lucy Feagins / The Design Files.
125g maize flour (Masa harina or any stoneground maize flour you come across is great, but note it shouldn’t have any other ingredients in it. Available from Spanish/Mexican stores and some health food shops)
150-200ml lukewarm water
Good pinch salt
Olive/coconut oil for pan
Put flour and salt in a mixing bowl and gradually add water as you work the ingredients with yours hands together until a dough forms. Cover with cling film and let the dough rest for 15 minutes.
Get your dough and break up into eight equal parts. If you have a tortilla press place each ball in the tortilla press and make into a flat (if you don’t I definitely suggest you invest in one, they are quite affordable and available at Spanish shops include Casa Iberica Deli in Melbourne). Otherwise simply roll out each tortilla into a circular shape using a rolling pin.
Put a small amount of oil in a non-stick frypan (spray oil might work best for this) and cook your flats one at a time (or how many you can get in your pan) on a medium heat. If you see them puff up this is good. Once one side is getting golden and looking good, flip and cook on the other side.
Try to use these tortillas within two hours of making, though the dough can be made well in advance. If you are making the dough in advance keep it in the fridge, but take it out 20-30 minutes before using it.
Kate plates up the tacos. Food by by Kate Bradley of Kenkō Kitchen, Photo – Eve Wilson, styling – Lucy Feagins / The Design Files.
Chipotle Black Beans
2 smoked chipotle chilies, dried or from a tin (if using the dried variety soak in hot water until softened)
1 red chilli
1 small red capsicum
1 tin black beans
1 tin diced tomatoes
1 tsp cumin seeds
½ tsp sweet paprika
½ red onion
Place the chipotle chillis, chilli, capsicum, diced tomato, cumin seeds, paprika and red onion in a food processor and blitz until you have a smooth salsa. Place into a saucepan with your tin of black beans and heat up. That is it!
Red Cabbage Slaw
¼ red cabbage
¼ cup kewpie mayo
¼ bunch coriander
Juice of half a lime
Wash and slice red cabbage finely then place in a mixing bowl with chopped coriander, kewpie mayo and lime juice. Mix and place in fridge until you’re ready to go.
1 cup fresh or frozen (defrosted) sweet corn
½ green capsicum
1 tbsp coconut oil
½ red onion
¼ bunch coriander
Juice of half a lime
Melt coconut oil in fry pan and place in your sweet corn. Fry corn with diced green capsicum until golden, you need to leave these vegetables on for longer than you think to give them a good golden glow, don’t get tempted to pull them off the stove early!
Place in mixing bowl with finely chopped red onion, lime juice and coriander.
1 cup cooked edamame beans (simply boil the frozen beans according to the instructions on the pack)
3 cloves garlic
¼ bunch coriander (chopped)
Juice of 1 lime
1 tbsp coconut or olive oil
¼ tsp cayenne pepper
Salt to taste
Place all ingredients into a food processor and blitz until smooth. Add extra lime juice and oil as you go if required. Place in bowl and top with some cayenne pepper and coriander to serve.
Once all your components are made, give each person their tortilla flats. Top with your chipotle black beans, slaw, grilled corn salsa, guacamole and to amp it up even more sprinkle with a little goats cheese, pomegranate seeds and serve with lime wedges and coriander! Yum!