A Mex­i­can fam­ily feast

Irish Independent - Weekend Magazine - - Recipes -

Th­esmokys­mellof­flames­lick­ing carne asada and the al pas­tor spit loaded with thinly sliced pork shoul­der on the streets of our adopted neigh­bour­hood of Ea­gle Rock in Los An­ge­les are al­most a dream now.

A cou­ple of months back in Ire­land, I’m grate­ful for home com­forts like truly fresh seafood, local cheese and the many things we’ve missed in the five years away from home. Al­though our move is still fresh in our minds, there are days I don’t think about our life in Cal­i­for­nia.

Sure, we miss the weather, the end­less days of sun­shine, and our close friends, but what I miss the most is the ta­cos. Oh, the ta­cos — I could write love let­ters to the ladies who pressed masa in wooden presses and toasted them on the gi­ant iron coma, par­tic­u­larly the kind lady who used to make one filled with queso to keep Noah oc­cu­pied while we waited in line to put in our or­der.

My favourite taco spot was An­gel’s Ti­juana-style ta­cos that popped up out­side the local Tar­get on Fri­day nights. In­stantly recog­nis­able from it’s neon­green splodge of su­per smooth gua­camole and charred meat, it’s prob­a­bly one of the most pop­u­lar taco styles in the city, with bricks and mor­tar joints like Taco’s 1986 mak­ing their mark.

In an ef­fort to recre­ate a lit­tle taco joy here in Ire­land, here is my at­tempt at the carne asada taco with all the trim­mings.

To try these I only ask three things: first, re­move all thoughts of su­per­mar­ket taco kits; sec­ond, track down good corn tor­tillas (I get mine from Pi­cado, which you can or­der on­line or pick up in their Dublin store); lastly, cook the meat over hot coals. The flavour is in­com­pa­ra­ble to any­thing you will pan fry and worth giv­ing a go next time the BBQ is out.

1. In a dish, mix the garlic, oil, half the lime, spices and sugar. Finely chop half the co­rian­der and stir into the dish then sea­son well. Add the steaks to the mari­nade and sit while you make the guac and salsa, turn­ing oc­ca­sion­ally.

2. In a small bowl, mix the red onion with the tomatoes, rest of the lime, co­rian­der leaves and some sea salt and set aside. 3. Heat a grid­dle pan over a high heat un­til smok­ing. Re­move the steaks from the mari­nade, pat dry and driz­zle with oil. Sear for 1-2 min­utes each side un­til charred but still rare inside. Set aside to rest for 5 min­utes.

4. Slice the steak and serve in the warm tor­tillas with the tomato and red onion salsa, the taco shop gua­camole and the pineap­ple salsa.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.