Whether you’re calling it the tail end of summer or the beginning of autumn, you’ll still be looking for some tasty bites to see you through the seasonal changes and we’ve got a couple of absolute humdingers for you as we continue through the year of the taco.
Anyone paying particular attention might well know about our friends at Riverford Organic, who we helped out last year by buying an entire field of corn, after their crop developed the unmistakably delicious fungus that gives the Mexican delicacy huitlacoche it’s earthy, truffley richness. This time around they’ve been growing organic poblano peppers for us, and we’re turning them into the latest in our run of winning tacos. We coat them in panko breadcrumbs, deep fry them and lay them into a corn tortilla on top of a base of frijoles, then finish with chipotle mayo and a zingy tomatillo salsa = Poblano tacos.
We’ve also got meat eaters covered with the ludicrously tasty Lamb taquito. We marinade British lamb shoulder in an ancho chilli adobo run and slow cook it with orange and spices to give it an amazingly unctuous juiciness. Then it’s rolled into corn tortillas and deep fried to give it a crunchy bite and popped on top of a shredded slaw with salsas and crumbled feta cheese.
To drink? Our take on a cocktail that we first discovered about 5 years ago whilst running around LA, hunting for the world’s finest taco trucks. The chilli and coriander margarita takes Olmeca Altos Blanco tequila and shakes it up with fresh cut coriander and a serrano chilli to give a gentle hit of warmth to spice up your autumn.