Tag: tacos

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Foodie Friday: smokey brisket tacos

Smokey brisket tacos with Pico de Gallo & red pepper crema

This recipe was created by Sum Yung Guys chef and owner, Matt Sinclair, for Australian Beef.

Serves: 6 | Prep time: 25 minutes | Cooking time: 5 hours for the slow cooked brisket

Ingredients

  • Approx. 1kg beef brisket 2 tbsp olive oil
  • 2 tbsp smoked paprika 2 tbsp ground cumin
  • 2 tbsp black pepper
  • 2 tbsp fennel seeds
  • 2 tbsp brown sugar
  • 1 tbsp salt
  • 24 x 6-inch white corn tortillas

Slaw

  • 10 brussel sprouts shaved
  • 1 carrot, grated
  • 1 cup coriander, roughly chopped
  • 1/2 cup spring onion, sliced (green part) Olive oil
  • Pinch salt

Pico de Gallo (salsa)

  • 2 cloves garlic, finely grated
  • 2 limes juiced
  • 1/3 cup spring onion, finely sliced (white part) 1/3 cup coriander, finely chopped
  • 2 large green chillies, finely diced
  • 2 tbsp olive oil
  • Large pinch salt

Crema

  • 1/3 cup roasted capsicums
  • 1/2 cup creme fraiche
  • 1 tbsp lime juice
  • Pinch salt

Method

  1. Brisket preparation: Combine all spices, salt, sugar and oil. Rub brisket with marinade and tightly wrap in 2 layers of aluminium foil and place into a tightly fitting baking tray.
  2. Place in the oven at 120°C for approx. 5 hours or until wobbly to touch.
  3. Once cooked, unwrap brisket (keep all the juices) and place back in oven at 200°C for 10-15 minutes to caramelise.
  4. Shred brisket and serve hot, pour over the reserved juices.
  5. Slaw: Place all salad ingredients into a medium bowl. Only drizzle with olive oil and a pinch of salt when ready to serve. Prepare and store in the fridge until ready to do so.
  6. Salsa: Simply combine all salsa ingredients into a small bowl, stir through and check seasoning. Should be hot, sour and well-seasoned. Adjust with lime, chilli or salt if required.
  7. Crema: Blitz capsicums in food processor to form a chunky paste.
  8. Season creme fraiche with lime and salt.
  9. Gently fold capsicum paste through creme fraiche before serving.
  10. When ready to serve, grill or pan fry the corn tortillas. Add hot shredded brisket and top with slaw, salsa and crema.

Tips

  • Brisket needs a long, slow cook to ensure it’s tender and shreds well. Cooking can also be done on a stovetop, a grill or a slow cooker.
  • Discard the fat from the top of the brisket before you start shredding but retain any liquid to mix back through the meat or drizzle on top.
  • Leftover brisket can be heated through for next day stews and stir-fry’s.
  • Spinach wraps are a delicious alternative to white corn tortillas.

Love tacos? We have plenty more taco recipes…

Foodie Friday: tempura tacos with fresh avocado

Chef and cookbook author Luke Hines is encouraging Aussies to embrace the arrival of the misunderstood Shepard avocado by learning how to use and choose them correctly! New YouGov Galaxy research shows…

Foodie Friday: Vegetarian tacos

Styled on the brand’s colourful new range Majolica, today’s tasty vegetarian recipe (vege-packed tacos) is brought to us by Maxwell Williams. Inspired by the traditional Italian majolica tin-glazed ceramics, this…

Foodie Friday: Super salmon tacos

This week’s recipe is brought to you by nutritionist and Tassal ambassador Susie Burrell and it’s both delicious and highly nutritious courtesy of the array of ‘super’ ingredients within. “The…

Foodie Friday: Spicy pork tacos with pineapple salsa

This recipe was created by Australian Pineapples ambassador Martyna Angell. Makes 8 Tacos | Prep time: 10 minutes | Cooking time: 25 minutes Ingredients 350g pork fillet 2 teaspoons olive…

Foodie Friday: Korean Short Rib Tacos with Crunchy Asian Slaw

Everybody loves taco night! This lip-smacking recipe from Williams-Sonoma is a mash-up of Asian and Latin American cuisines; a fresh, crunchy slaw is paired with tender short ribs and a…

Foodie Friday: Fried avocado tacos with tomato-jalapeno salad

Have you ever fried an avocado? Thought not! What better time to try it than on Foodie FRIEDay? Ok so we’re feeling a little silly here today – maybe it’s…

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Foodie Friday: tempura tacos with fresh avocado

Foodie Friday

Chef and cookbook author Luke Hines is encouraging Aussies to embrace the arrival of the misunderstood Shepard avocado by learning how to use and choose them correctly! New YouGov Galaxy research shows 20% of Millennials struggled to identify when Shepard avocados are ripe – which means the avocado-loving generation could be leaving ripe ones on the supermarket shelf.

Ingredients

-2 Shepard avocados, skin and seed removed, and flesh cut into quarters (the skin of a Shepard avocado always stays green. To pick a ripe one, press gently near the top, if it gives a little, it is good to go).
-1 teaspoon sea salt
-Coconut oil, for deep frying
-70 g (1⁄2 cup) arrowroot or tapioca flour, for dusting

TORTILLAS
-100 g (1 cup) almond meal
-125 g (1 cup) arrowroot or tapioca flour
-180 ml coconut milk
-1⁄2 teaspoon sea salt
-125 ml (1⁄2 cup) filtered water
-pinch of ground turmeric
-2–3 tablespoons coconut oil

TEMPURA BATTER
-200 ml filtered water
-200 g arrowroot or tapioca flour
-1 teaspoon sea salt

AVOCADO CREAM
-2 Shepard avocados
-1⁄4 iceberg lettuce, shredded
-140 g (1⁄2 cup) Mayo
-juice of 1 lime
-1 handful of coriander leaves, roughly torn

SLAW
-1⁄4 red cabbage, shredded
-juice of 1 lemon or lime
-1 tablespoon apple cider vinegar
-1 handful of coriander leaves, roughly torn or chopped, to garnish

Method

Prepare the slaw by combining the red cabbage, lemon juice, apple cider vinegar in a bowl and mix well to combine. Set aside in the dirge for the cabbage to soften into a zesty slaw. This is a good time to also prepare the avocado cream. Combine all listed ingredients in a food processor and blitz until well combined, smith and creamy, set aside in the fridge ready for serving.

To make the tortillas, blitz together all the ingredients except the coconut oil in a food processor or high-speed blender to form a smooth batter. Melt a little of the coconut oil in a large frying pan over medium–low heat. Pour in 60 ml (1⁄4 cup) of the batter and smooth out into a thin round shape with a spatula or spoon. Cook for 1–2 minutes until sturdy enough to flip, then cook for a further 1–2 minutes on the other side until cooked through, puffed up and golden. Transfer the cooked taco to a plate in the oven to keep warm. Repeat this process with the remaining batter, adding a little more oil each time, to make 8 tortillas.

To make the tempura batter, whisk all the ingredients together in a large bowl until smooth.

Half-fill a large, heavy-based saucepan with coconut oil and place over medium heat. Heat the oil to 180°C. (To test if the oil is hot enough, simply drop a small piece of bread into it – if it sizzles and bubbles, you’re good to go.)

Add the arrowroot flour to a shallow bowl. Working in batches of 4–5, lightly coat the avocado wedges first in the arrowroot or tapioca flour and then in the batter. Immediately lower the coated wedges, one at a time, into the hot oil and deep-fry for 4 minutes, or until lightly golden around the edges and very crispy. Remove from the pan using a slotted spoon and transfer to a plate lined with paper towel to drain. Repeat with the remaining avocado wedges strips, being sure to bring the oil back up to heat between batches.

To serve, divide the tortillas among plates and top each with some red cabbage slaw, avocado tempura, avocado cream and fresh coriander. Season with salt and enjoy!

For more on Australian Avocados | More recipes

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Foodie Friday: Spicy pork tacos with pineapple salsa

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This recipe was created by Australian Pineapples ambassador Martyna Angell.

Makes 8 Tacos | Prep time: 10 minutes | Cooking time: 25 minutes

australian-pineapples_spicy-pork-tacos-with-pineapple-salsa-5_sm

Ingredients

  • 350g pork fillet
  • 2 teaspoons olive oil
  • 1 tablespoon peri peri spice mix
  • ½ pineapple
  • ¼ small red onion
  • Small handful freshly chopped coriander
  • ½ long red chilli
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon sea salt or to taste
  • Pinch freshly ground black pepper
  • 1 small avocado
  • 1 lime
  • 8 mini tortillas

Method

Preheat oven to 180C.

Drizzle the pork with olive oil and sprinkle with peri peri spice mix, rubbing it well into the meat. You can cut the fillet in half to allow it to fit into the pan.

Heat a large frying pan over medium to high heat and sear the pork for 5-6 minutes on each side, turning regularly.

When the meat is cooked, allow to rest wrapped in aluminium foil for 5 minutes.

Peel, core and finely dice the pineapple. Peel and finely slice the onion. Cut the chilli in half, remove seeds and finely dice the flesh. Finely chop the coriander. Combine the pineapple, onion, chilli and coriander in a bowl and season with apple cider vinegar, salt and pepper.

Scoop avocado flesh into a small bowl and drizzle with juice from half a lime. Cut remaining lime into wedges and reserve for serving.

Heat tortillas wrapped in aluminium foil in the oven for 10 minutes.

Once the pork has rested, slice into 5mm-thin slices.

To serve, top each tortilla with a spoonful of avocado, 4-5 slices of pork and a generous topping of pineapple salsa.

Serve lime wedges on the side.

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Foodie Friday: Korean Short Rib Tacos with Crunchy Asian Slaw

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Everybody loves taco night! This lip-smacking recipe from Williams-Sonoma is a mash-up of Asian and Latin American cuisines; a fresh, crunchy slaw is paired with tender short ribs and a slightly spicy sauce. Don’t be intimidated by the varied list of ingredients – once you marinate the short ribs overnight, the slaw comes together in no time!

Serves 6

Korean Short Rib Tacos with Crunchy Asian Slaw

Ingredients

For the short ribs:

  • 1/2 cup soy sauce
  • 1/4 cup sake or water
  • 3 tbsp dark sesame oil
  • 6 tbsp sugar
  • 1 tbsp freshly grated ginger
  • 4 cloves garlic, minced
  • 2 tbsp sesame seeds
  • 1 white onion, cut into large chunks
  • 1 ripe pear, cored and shredded
  • Salt and freshly ground pepper
  • 750 g boneless beef short ribs, thinly sliced

For the dressing:

  • 1/2 cup loosely packed fresh coriander leaves
  • 3 green onions
  • Juice of 2 limes
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 2 tbsp olive oil

For the slaw:

  • 2 cups shredded cos lettuce
  • 2 cups shredded red cabbage
  • 4 radishes, thinly sliced
  • 1/2 cup fresh coriander, tough stems removed
  • 2 green onions, white and tender green parts only

For the sriracha cream:

  • 1 tsp sriracha
  • 3 tbsp sour cream

12-to-14 flour or corn tortillas, warmed

Method

To make the marinade, in a large bowl, stir together the soy sauce, sake (or water), sesame oil, sugar, ginger, garlic, sesame seeds, white onion, pear and 1 tsp each of salt and pepper.

Add the beef to the bowl and toss to coat thoroughly. Cover and let marinate in the refrigerator overnight.

When you are ready to cook, remove the beef from the refrigerator and let stand at room temperature for about 15 minutes. 

Meanwhile, heat the barbecue or a grill pan on high.

While the barbecue is heating, make the dressing for the slaw. In a food processor, combine the coriander, green onions, lime juice, rice vinegar, honey and salt. With the machine running, drizzle in the olive oil in a slow, steady stream and process until well blended. Set aside.

Coat the barbecue grate lightly with cooking spray. Using tongs, arrange the beef on the grate directly over the heat and cook, turning once, until nicely grill-marked and cooked to the desired doneness, about 2 minutes per side for medium-rare. Using the tongs, transfer the white onion from the bowl to the grate directly over the heat and cook for about 5 minutes per side, until soft. Transfer to a plate and cover to keep warm. (Discard the marinade.)

To make the slaw, in a large bowl, toss together the lettuce, cabbage, radishes and coriander. Chop the green onions coarsely and toss them into the bowl. Add the dressing to the slaw to taste; toss to combine, tasting as you go. 

In a separate small bowl, make the sriracha cream by stirring together the sriracha and sour cream. Stir half of the sriracha cream into the slaw.

To assemble, fill the tortillas with the beef and onion, and top with a few big pinches of the slaw. Serve immediately. Pass the extra sriracha cream at the table for drizzling.

–Adapted from Williams-Sonoma’s Taco Night, by Kate McMillan.

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Foodie Friday: Fried avocado tacos with tomato-jalapeno salad

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Have you ever fried an avocado? Thought not! What better time to try it than on Foodie FRIEDay? Ok so we’re feeling a little silly here today – maybe it’s the sizzling heat, or maybe it’s just this delicious-looking recipe from Williams-Sonoma.

NOV-16_Fried-Avocado-Tacos-with-Tomato-Jalapeno-Salad-652x652

Every cook worth their weight will tell you to avoid cooking avocados, as they can become bitter. But somehow, the panko coating and the fast pan-frying overcome this problem here. And seriously, how delicious do these golden-crumbed slices look? This recipe offers a great meat-free taco option, and makes the perfect summertime treat.

Australian Hass avocados are wonderful right now – look for skin that is almost purple-black, and fruit that is tender at the stem end (but not too soft all over). Panko crumbs are Japan’s answer to breadcrumbs (but crunchier and more delicious) and are readily available from most good supermarkets and Asian grocers. Of course you can use coarse dried breadcrumbs in their place.

STYLING TIP Here’s a handy tip for tacos: lay the tortillas out flat, on a large board, and top with the filling and salad, drizzle with the dressing and scatter over extra herbs and chilli slices for a beautiful, mouthwatering presentation. Then everybody can fold their own as they lift it from the board – and eat without delay (no problems there). Do you have an avocado-addict in your life? This handy tool http://www.williams-sonoma.com.au/stainless-steel-avocado-tool makes a great stocking-stuffer and is the perfect size to take to the office for those classic avo-on-toast desk breakfasts, too.

Ingredients

For the salad:

  • 3 tsp olive oil
  • 1 small jalapeño, thinly sliced
  • 2 cups (350 g) cherry tomatoes, halved
  • 2 tbsp chopped fresh coriander
  • Sea salt and freshly ground pepper

For the rest:

  • 2 eggs
  • 1/4 cup (40 g) plain flour
  • 1 cup (125 g) panko (Japanese breadcrumbs)
  • 2 firm but ripe avocados, pitted, peeled and each cut into 8 wedges
  • 1 tbsp olive oil
  • 2/3 cup (160 g) sour cream
  • 2 tbsp fresh lemon juice
  • 8 to 10 flour or corn tortillas, warmed

Method

To make the salad, in a frying pan over medium-high heat, warm 2 tsp of the olive oil. Add the jalapeño and sauté just until soft, about 2 minutes. Transfer to a bowl, add the tomatoes and drizzle in the remaining 1 tsp olive oil. Add the coriander, season with salt and pepper, and toss to mix well. Set aside at room temperature until ready to serve.

To fry the avocados, set up an assembly line: In a shallow bowl, beat the eggs. Put the flour in a second shallow bowl next to the eggs and season well with salt and pepper. Put the panko in a third bowl next to the flour. Dip an avocado wedge into the egg, letting the excess drip back into the bowl. Next, dredge the avocado in the seasoned flour, shaking off any excess. Finally, coat the avocado in the panko, making sure to cover on all sides. (Pat the coating gently to help it adhere, if needed.) Transfer to a plate. Repeat to coat the remaining avocado wedges.

In a nonstick frying pan over medium-high heat, warm the olive oil. Working in batches as needed to avoid crowding, fry the avocados, carefully turning once, until golden brown on both sides, 3 to 4 minutes total. Transfer to a plate lined with paper towel to drain.

In a bowl, stir together the sour cream and lemon juice and season with salt. To assemble, fill the tortillas with the avocados, dividing them evenly, and top with a scoop of the tomato salad. Serve immediately, passing the lemony sour cream at the table for drizzling.

Serves 4.

—Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School – it makes the perfect Christmas gift for your favourite foodie.