It's Taco Tuesday!
I think we can all agree that recently it's been pretty hard to keep track of what day is it (some of us - including myself - struggle to comprehend it's April too!) So I decided to cook all the dishes I miss from 1875 and asked for the recipes.
Back in the good old days Tuesdays in 1875 were devoted to Tacos. Everyone loves good taco - the crunch, the tangy salsa, the hearty filling, with a little bit of a cheese. Ok, maybe little bit more of the cheese... And that all together created this glorious lunch we all could enjoy in the canteen with friends before rushing back for another class. Well, I think I am getting a bit sentimental in here, so let's get straight to the recipe!
Tacos are very easy, affordable and most importantly the shops are not running low on the essential ingredients! (well, at least for now)
We will need the following:
- 1 pack of hard or soft shell tacos
- 1 tbsp vegetable oil
- 1 garlic clove, chopped
- 1 can black beans, drained and rinsed
- 1 tbsp cider vinegar
- 1 tbsp honey
- ½ tbsp smoked paprika
- ½ tbsp ground cumin
- 200g (half a can) chopped tomatoes
- 2 deseeded tomatoes
- 50g pineapple (fresh, or tin)
- 1 small shallot
- 10g chopped coriander
- chilli flakes
- ½ tbsp sugar
- ½ tbsp smoked paprika
- splash of lemon/lime juice
- guacamole/sour cream
In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
Meanwhile prepare your salsa. Cut tomatoes in quarters and deseed them and dice finely. Peel the shallot and dice finely. Cut pineapple in small pieces. Mix the ingredients in a small bowl and add tinned tomatoes, spices and sugar. Stir well to ensure the sugar dissolved. Lastly add a splash of lemon juice, stir and set aside.
Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up.If you do not have griddle pan or steamer - microwave will do. Reheat the bean mixture. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of the delicious pineapple salsa and optional cheese, guacamole, sour cream, or extra chilli flakes if desired.
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