Taco Al Pastor & Fajitas De Casa

Summary

Ingredients

For the tortilla (s):

• 240 g corn flour (Masa Harina, available in well-stocked supermarkets or online))
• 1 teaspoon salt
• 235 ml water, hot

For Taco al Pastor:

• 2 chicken breast fillet (s)
• 1 avocado (s)
• 0.5 ½ pineapple, mashed
• 2 teaspoons oregano
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 tablespoon vinegar
• 1 tablespoon achiote paste
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper

For Fajita alla Casa:

• 2 tablespoon tomato paste
• 1 teaspoon sugar
• 2 bell peppers, red, finely chopped
• 3 spring onions, cut into rings
• 1 tablespoon paprika powder
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon cayenne pepper
• 1 tablespoon water
• Salt and pepper, black

For the guacamole:

• 1 avocado (s)
• 1 lime (s), juice it
• a bit salt

For the refried beans:

• 1 can kidney beans
• 1 clove (s) garlic, chopped
• 1 tablespoon olive oil
• 1 tablespoon yogurt or sour cream
• a bit salt

For the salsa:

• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 2 cans tomatoes, chunky
• 2 tablespoon red wine vinegar
• 2 onion (s), red, finely chopped
• 2 tablespoon lime juice
• 2 clove (s) garlic, finely chopped
• 120 ml water
• some jalapeños from the glass, chopped
• 1 tablespoon juice from the jalapeños
• 2 teaspoons oregano
• 2 teaspoons cumin
• salt
• Coriander, optional

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Instructions

1. For the tortillas:
2. Mix the flour and salt in a bowl and make a well in the middle. Gradually add the water. Work with your hands until you have a kind of dough. Let the dough rest for 1 hour.
3. Then roll out small balls and roll them out very thinly with a rolling pin. I bought an extra device - the tortillado - to get the tortillas so flat. This need not be.
4. After that, they are fried in a pan without fat until they form a few bubbles. It is a work of patience. You should get a bit of color in some places. Place each tortilla between parchment paper and wrap all of them in a warm towel.
5. For Taco al Pastor:
6. The chicken breast fillets are best marinated overnight. Mix all ingredients from pineapple to pepper to a marinade, mix well with the meat and put it in the fridge.
7. The next day, sear the meat with the marinade while still hot and then place it in the oven at a low temperature (100 ° C fan oven) for about 25 minutes. Then pick them apart with two forks - as with pulled pork.
8. Cut the flesh of the avocado into thin slices. Top the tortillas with avocado and meat and drizzle a little marinade over them.
9. For Fajita alla Casa:
10. Roast the tomato paste with the sugar in a pan until the sugar is a little caramelized, but don`t let it burn. Add water and stir well. Add vegetables and spices. Bring to the boil and simmer until a nice sauce is made and the vegetables are cooked to the desired level. Top the tortillas with the vegetables.
11. There are three sauces to go with it:
12. For the guacamole:
13. Puree the pulp of the ripe avocado in a blender and season with lime juice and salt.
14. For the refried beans:
15. Wash the kidney beans in a colander, drain and fry in a pan with garlic and olive oil until the beans burst. Mix in a blender with a little salt and yogurt or sour cream until you get a nice mixture.
16. For the salsa:
17. Toast the tomato paste with the sugar in a pan until the sugar caramelises a bit, but don`t let it burn. Add tomatoes, water and all the other ingredients. Let it cook a little - about 10 minutes. Store in the refrigerator overnight.
18. Michelle prepared this recipe as a starter on the show The Perfect Dinner - Day 3 at Lake Constance - on Wednesday, May 27th, 2020.