Mexican food and its versions north of the border are popular. Forget the fast food chains and grocery store mixes and make better food from scratch.
The nutrition quotient will be higher and sodium and fat lower. Use less expensive cuts of meat or no meat at all and fresh or preserved tomatoes. Cook black beans in a pressure cooker or buy them in a can.
The list of seasonings appears long but it’s mostly already in the kitchen. There is no substitute for cumin and you can use it in a lot of other recipes.
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Layered Taco Salad
The dressing makes this salad, which serves six. I have ordered taco salad in a restaurant and it often arrives with only salsa and sour cream.
Dressing:
- 1/4 c. fresh lime juice 60 mL
- 1/2 c. chopped fresh cilantro 125 mL
- 1 tsp. sugar 5 mL
- 1 tbsp. chili powder 15 mL
- 1/4 tsp. ground cumin 2 mL
- 1/2 tsp. salt 3 mL
- 1/4 tsp. black pepper 2 mL
- 1/2 c. olive oil 125 mL
Beef:
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 to 2 fresh Serrano chili peppers (including seeds), finely chopped
- 1 tbsp. chili powder 30 mL
- 2 tsp. ground cumin 10 mL
- 2 tbsp. olive oil 30 mL
- 1 1/2 lb. lean ground beef 700 g
- 8 oz. can tomato sauce 235 mL
- 1/2 tsp. salt 3 mL
- 1/4 tsp. black pepper 2 mL
Salad:
- 1 firm ripe avocado
- 1 head iceberg lettuce, thinly sliced
- 1 large tomato, chopped
- 1 1/2 c. coarsely grated sharp cheddar 375 mL
- 19 oz. can black beans, drained and rinsed 560 mL
- 6 oz. can sliced pitted black olives, drained 175 mL
- taco shell bowls
Make taco shell bowls by lightly spraying large flour tortillas with kitchen oil. Drape over a large canning jar and bake at 375 F (190 C) for about 10 minutes.
To make dressing: Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt and pepper. Add oil in a stream, whisking until emulsified.
To make beef: Cook onion, garlic and peppers to taste, chili powder and cumin in oil in a 12-inch (30 cm) heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about six minutes.
Add beef, stirring occasionally and breaking up lumps, until meat is no longer pink, about five minutes. Spoon off excess fat.
Add tomato sauce, salt and pepper to beef and cook, stirring until slightly thickened, about three minutes. Remove from heat.
Assemble salad: Peel and pit avocado, cut into 1/2-inch (3 cm) pieces.
Spread lettuce over bottom of taco bowl. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado and olives. Drizzle dressing over salad. Garnish with sour cream and slice of avocado.
Ancho Chicken Tacos with Avocado Cream
- 1 lb. skinless, boneless chicken breasts cut into 1/4-inch strips 500 g
- 3/4 tsp. ancho chili powder 4 mL
- 1/2 tsp. garlic powder 3 mL
- 1 tsp. sea salt 5 mL
- 1/4 tsp. ground cumin 2 mL
- cooking spray
- 1/8 tsp. grated lime rind 1 mL
- 2 tbsp. fresh lime juice, divided 30 mL
- 1/4 c. thick yogurt 60 mL
- 1/2 ripe peeled avocado, diced
- 2 c. thinly sliced iceberg lettuce 500 mL
- 1/2 c. thinly sliced green onions 125 mL
- 1/4 c. chopped fresh cilantro 60 mL
- 1 tbsp. canola oil 15 mL
- 1/4 tsp. salt 2 mL
- tortilla chips
Heat large skillet over high heat. Sprinkle chicken evenly with chili powder, garlic salt and cumin. Coat pan with cooking spray. Add chicken to pan, cook four minutes, stirring frequently. Remove chicken from pan.
Combine rind, one tablespoon juice, yogurt and avocado in a blender or food processor. Process until smooth.
Combine remaining tablespoon lime juice, lettuce, onions, cilantro, oil and salt, tossing to coat. Serve in a bowl, topping lettuce with chicken. Garnish with avocado cream and soft taco.
Tacos de Pescado
These fish tacos are adapted from Tacos, Tortas and Tamales by Roberto Santibanez. The tartar sauce is so good, I can eat it with a spoon.
- 1 large egg
- 1 c. panko breadcrumbs 250 mL
- 3/4 tsp. sea salt 4 mL
- 1/2 tsp. freshly ground black pepper 3 mL
- 1/2 tsp. dried Mexican oregano 3 mL
- 1 lb. pickerel 500 g
- oil for deep frying
Mix egg, salt, pepper and oregano in small bowl. Place panko in another small bowl. Cut the fish into small pieces and add to the egg mixture.
Using a heavy pot, add three inches of oil. Heat to 375 F (190 C) and use a thermometer to help maintain the correct temperature. With tongs, remove fish one piece at a time and let excess egg mixture drain off and roll firmly in panko. Add two at a time to the hot oil and fry until golden brown on the outside. Remove and drain on paper towels.
Serve with warm tortillas and top with shredded cabbage or romaine lettuce, Mexican tartar sauce and salsa.
Mexican Tartar Sauce
- 1/2 c. mayonnaise 125 mL
- 1/4 c. finely chopped dill pickles 60 mL
- 2 tbsp. finely chopped pickled jalapenos 30 mL
- 2 tbsp. finely chopped red onions 30 mL
- 1 tsp. Dijon mustard 5 mL
- fresh ground black pepper to taste
Mix all and chill. Will keep up to a week in the refrigerator.
Garden Fresh Salsa
- 8 roma tomatoes
- 1/2 medium onion
- 1 jalapeno pepper
- 2 cloves garlic
- 1/2 c. cilantro 125 mL
- 1-2 tbsp. fresh lime juice 15–30 mL
- 1/2 c. corn, optional 125 mL
- 1/2 c. black beans, optional 125 mL
Put everything except the corn and beans into food processor or blender. Process in two or three batches if everything doesn’t fit. Blend until desired consistency. Stir in corn and beans by hand. If you like it chunky, chop instead of using the food processor. For richer flavor, let salsa sit in the fridge for several hours or overnight.
Kernel corn and cooked black beans can be added for variety and texture. Avocado chunks turn brown quickly. Only use them if it’s going to be eaten the same day. Makes about two pints (1 L).
Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
