My Fabulous Mexican Meal: Chilpotle Chicken Tacos With Mango Salsa
|February 21, 2013||Filed under Food, Mexico|
I recently touched on my expertise at being distracted from writing, but the other day as I hid from my computer in the kitchen, I found out that the creative forces have mysterious ways of expressing themselves. I’m not much of a cook – my sister is the chef in the family – so I’m not really one for tooting my own horn in the culinary department unless it’s really warranted, but this time, IT’S WARRANTED.
I’m usually not into sharing recipes on the blog since I never use them and rarely work to any sort of plan in the kitchen, so I’d like you to think of this as just a little dose of culinary inspiration, direct from Mexico’s Caribbean coast to you, to say thank you for reading my self-indulgent ramblings in the hope that you will continue to (because believe me, there’s more).
Let’s start with THE INGREDIENTS:
An avocado, a few limes, green chilis, a bunch of coriander (or cilantro depending on what continent you’re on), a gorgeous orange pepper or capsicum because, let’s face it, they are more expensive for a reason (they’re delicious!), a red onion which I forgot to include in the photo and some chicken (or tofu, for those who don’t like to eat dead things).
Not like this, because this is FAKE CHOPPING (I mean, there’s not even a cutting board and that knife is blunt as hell) but I really wanted an action shot and this took me like ten minutes to set up because Tyrhone was too busy being in the ‘writing zone’ to help a girl out with her fall-back dream of being a celebrity chef (think an Aussie, female Jaimie Oliver who says ‘hey’ a LOT and doesn’t have access to cool, vintage looking crockery).
Okay, so this is the ‘hero of the dish’ as they say on Master Chef. This will save you from elimination and have your opponents crying into their pea-puree because they’re “just not ready to go home yet.” Well too bad, imaginary Master Chef opponent, because NO ONE IS EVER READY TO GO HOME, so run along back to the small country town you came from and be a hero for fifteen seconds, forever regretting the fact that YOU DID NOT MAKE THIS SALSA!!!!!!
Dice the mango in a more uniform fashion than I did,
Then add it to the diced orange pepper, the thinly sliced green chili (seeds removed, ’cause they’re still bloody spicy) and the slivers of finely sliced red onion that you prepared earlier.
Oh, and cover that bad boy in freshly squeezed lime juice, because it is the most beautiful fruit in the world and because they are 90 cents a kilo… Oh, wait, what’s that? You’re from Perth, Western Australia (my hometown) and limes are $14.99 a kilo? Well, just leave some lemon juice out in the sun for a while…
HOLY MOLY GUACAMOLE!
Mash the avocado, then add onion, garlic, lime juice, salt, pepper, a dash of oil and a splash of nice vinegar. Done!
Now you could simmer the meat in a handmade paste of pulverized herbs, spices, tomatoes and chilies which have been slow-roasted over an open flame for 72 hours… or you could use something like this:
I, of course, made the paste from scratch
Lay everything out, and begin assembling your own piece of sweet, zesty, spicy, sour, smoky heaven on a tortilla:
Which looks like this.
Devour and repeat. And repeat and repeat..
On a serious note, I hope that since most of you have access to these or similar ingredients, you will enjoy making this delicious Mexican-ish meal at home.
Then again, this was the day I wore my T-shirt inside-out and my pants back-to-front in public, and didn’t realise until I got home, so nothing I say or do should really be trusted.