Garlic and chilli Prawns tostadas
Wahaca Garlic & Chipotle Marinade
1 ripe avocado peeled and stoned
200g crème fraiche
6 radishes sliced
½ a small iceberg lettuce
25g chopped coriander
1 small red chilli
Take 300g of prepared new king prawns and in a bowl mix with the Garlic & Chipotle marinade, leave to marinade for approx.45 mins
While marinating prepare the avocado cream by blending the avocado, crème fraiche, lime juice and red chilli together until smooth.
Heat a non stick frying pan and quickly fry the marinated king prawns until cooked, beware of spitting when the prawns get up to temperature
Brush the soft taco with a good amount of oil and fry on moderate heat in a frying pan until crisp and golden brown on both sides.
Serve with the crisp tacos topped with shredded lettuce, prawns, avocado crème fraiche sliced radish and chopped coriander and a squeeze of lime juice
1-2 tbs Olive oil
A small knob of butter
1 large onion, finely sliced roughly chopped
½ tsp ground all spice
½ tsp ground cinnamon
2 tsp demerara sugar brown sugar
2 fat garlic cloves, crushed
2 fresh bay leaves
2 tbsp. Wahaca’s Tomato & Chipotle marinade,
or to taste
2 tins of chopped tomatoes
Sea salt and pepper to taste
500g cooked chicken, shredded
Wahaca’s flour & yellow corn tortillas
Heat the oil and butter in a casserole dish and then add the onion and spices. Season with salt, pepper, sugar and sautéed gently over a medium heat for 10-15 minutes.
Add the garlic and cook for a further 5 minutes, adding a splash of water if the onions start sticking to the pan.
Add the bay leaves, thyme, tomatoes and chipotles then simmer for 15 minutes on a medium-low heat. Stir in the shredded chicken and heat through.
Taste, adding more salt, pepper and spices if needed.
While the chicken is resting remove the tortillas from their pack and heat each tortilla in a pan for 10 seconds on each side.
Serve with preferred toppings such as our Wahaca Chipotle salsa & homemade guacamole to create the perfect smoky Chicken Tinga tacos.
Pork pibil and herb rice
Wahaca Achiote marinade
1 shoulder pork joint approx 800g – 1kg
1 red onion peeled
juice from ½ orange
small bunch coriander
small bunch flat leaf parsley
1 small green chilli
200g basmati rice
Trim off the skin of the shoulder of pork
In a bowl pour over the achiote marinade, coat well, cover and leave to marinate for at least 11/2 hour, overnight will give best results
Thinly slice the red onion and pour over the cider vinegar and orange juice, leave this for 2 hours
Trim off the skin from the shoulder of pork and in a bowl pour over the achiote marinade, coat well, cover and leave to marinate for at least 2 hours, overnight will give best results
While waiting for the pork thinly slice the red onion and pour over the cider vinegar and orange juice, leave this for 2 hours
When the pork is ready put into a deep baking tray and cover with foil, Place into pre heated oven at 200c and cook slowly on 160 for 2.5 hrs
Turn the oven up to 200c remove foil and cook for a further ½ hour basting regularly
When the pork is fully cooked let it rest in the tray for 5 mins, then carefully shred with 2 forks mix with the juices and transfer into a bowl and keep warm.
Whilst you are waiting for the pork, cook your rice. Wash first then place in sauce pan with cold water,
with lid on bring to boil and simmer until nearly all the water have evaporated, then turn off and leave for 5-10 mins do not remove lid
when cooked add chopped coriander, parsley, and chilli and stir, replace lid and wait until ready to serve