Culinary break in Mexico
Holà! Mexican cuisine is trending. Colorful, spicy and vivacious, it delights fans with tacos, burritos, enchiladas, guacamole, and a great variety of dishes.
Adamant Fry Pan's nonstick coating makes it easy to flip and release homemade tortillas, and to prepare Tex-Mex fillings that bring the flavors of Mexico to your plate. Our recipe for tacos pairs perfectly with fruity-sweet salsa with tomatoes and peppers, which is also versatile enough to be served with tortillas chips or as a topping for nachos.
Tex-Mex Tacos with Homemade Tortillas and Red and Yellow Pepper Salsa
Ingredients for 6 people
For the tortillas:
220g wheat flour
250ml hot water
1. Mix wheat flour, cornmeal and salt in a bowl.
2. Add water stirring constantly.
3. Knead mixture vigorously until a firm, smooth dough is formed.
4. Divide dough into 6 to 8 equal parts and roll out.
5. Heat the Adamant Fry Pan.
6. Place each tortilla in pan and cook on one side until bubbles appear. Then, flip and cook other side.
7. Stack tortillas on a plate and keep warm by covering with a clean towel until filling.
TIP: Only when warm, the dough can roll well, so it must be kept warm.
For the filling:
1 red onion
2 garlic cloves
3 green onions
6 sprigs of cilantro
500g ground meat
200g kidney beans
6 tablespoons crème fraîche or sour cream
1. Peel and cut onions into rings. Peel and finely chop garlic.
2. Dice tomatoes, removing the seeds.
3. Wash and finely chop the green onions and cilantro.
4. Heat olive oil on high in the Adamant Fry Pan, sauté onions and garlic. Then add ground meat and brown. Salt and pepper to taste.
5. Add tomato, cover pan and cook for 10-12 minutes.
6. Add beans and corn, cook for another 5 minutes.
7. Season with paprika and let cool slightly.
8. Place filling inside tortilla with 1 tbsp crème fraîche or sour cream. Top with green onions and cilantro.
9. Gently roll up filled tortillas.
For the pepper salsa:
1 garlic clove
1 chili pepper
2 red peppers
2 yellow peppers
5 tablespoons cane sugar
5 tablespoons white wine vinegar
1 can diced tomatoes
1. Peel and finely chop garlic. Cut chili into fine rings.
2. Cut the pepper into fine cubes.
3. Sauté garlic in olive oil. Add chili and pepper and cook.
4. Sprinkle with the sugar and lightly caramelize.
5. Deglaze with vinegar and bring to a boil.
6. Add diced tomatoes and season with salt and cayenne pepper.
7. Serve chilled.
TIP: If you like it less spicy, remove the seeds from the chili pepper before cooking.
Image 1: ©LauriPetterson/iStock
Image 2: ©Foxys_forest_manufacture/iStock