Slo Mo Ta Co
I was feeling borderline this afternoon as I reached for the mandatory 5pm glass of vino, knowing full well Le Fogeaux, alias The Foges, would have been downing that cheap cask at least 30 minutes prior.
But alas, Viewers, he’s not going to have great meal, SUDDENLY CREATED by FWBM. It must have been The Luncheon Moscato!
And we are borderline – Mexico, in fact.
Not had Mex in ages…
Here’s how FWBM put it together.
———————————————— ———————————————— ————————————————
Righto-O Chaps, FWBM here, so listen up, I say for a truly nice recipe.
And yes, that’s me below doing everything, AGAIN.
So here’s what to do:
- To be honest chaps it’s pretty easy and I kind of feel as though I’m a bit of a cheat but if Harty was impressed then imagine how well it will go down with the missus!
- Mince is the obvious ingredient, preferably beef but anything to hand will do.
- Fry up some onions, then stir in the mince. I added some really good speck and some fiery hot chilies but hey you can basically put in anything you want as long as it’s not too healthy.
- Whilst the aroma is filling the kitchen and the oven is heating to 180F turn your attention to my secret ingredient; corn salsa. Blanch (that means turn it white) some fresh corn in boiling water for about 2 minutes. Take it out of the water and separate the corn from the husk with a really sharp knife. If you don’t feel very brave get mum to do this. Now put in a blender with a red capsicum. red onion, coriander and lime juice and whizz it all together.DONE!
- Now comes the real cheaty bit. Get your taco pack, read the instructions and put the hard and soft tacos in the oven for about 10 mins.
- Back to the frying mince. Add the packet spices, some boiling water and stir all together. At this point you can season as you see fit. A word of caution, bloody hot is not always a winner.
- Whilst this is all simmering you can do all your side dishes. Lettuce and tomatoes are an obvious but once again there are no set rules, although cheese is definitely a must have.
- 20 minutes after you first started it should all be ready and you can plate up in any arty farty way you see fit. A word of advice put a spoon in each separate dish. It might seem like extra washing up but believe me the other half will be dead impressed.
- Of course you are going to need a drink and those big branded Mexican beers Sol and Corona are widely available. We went for a great little Spanish wine. Campo Burgo from the famous Rioja region. Medium bodied with juicy cherry fruit and a hint of spice. At only $10 this is a little ripper of an import.
- One last thing don’t worry about the mess. This is part of the fun,is easy to clean up and makes you look as though you have been working your arse off.
- Good food in bugger all time. Enjoy mes amigos!!