Interview with cookery teacher and food blogger Karla Zazueta Ep.21
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 21
Interview with cookery teacher and food blogger Karla Zazueta
Karla is a well-established traditional cook from Ensenada, Baja California who has pioneered Mexican cooking classes in London. We talk about the ever changing food scene in London, the commonalities between British and Mexican culinary traditions and her passion for creating immersive cooking classes.
Follow Karla here:
Instagram: @mexicanfoodmemories
Blog: mexicanfoodmemories.co.uk
Facebook: mexicanfoodmemories
Twitter: @mexicanfoodmem
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This show is the audible companion of: SABOR! This is Mexican food magazine
Support this show on Patreon
Follow me on twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
– WHAT KARLA’S BEEN READING –
Karla is a big admirer of the French-born writer Elena Poniatowska who grew up in Mexico after her family relocated right before the end of WWII. Click the images below to know more about Karla’s favourite books.
– FROM KARLA’S KITCHEN –
Fried Taquitos Sinaloa Style
2018-03-25 05:21:02
Yields 20
Total Time
30 min
Ingredients
- For the broth
- 250 beef brisket or skirt
- 1 piece of bone marrow
- 2 tomatoes
- 1/2 onion
- 2 garlic cloves
- 1 tbsp Maldon Salt
- Pinch of black ground pepper
- Organic beef stock cube
- 1 tbsp tomato puree
- 1/2 tsp dried oregano
- 2 pints of water
- For the taquitos
- 20 tortillas
- 1 large potato
- Beef from the broth
- 2 cups vegetable oil
- 10 tooth picks
- To garnish
- 1/2 head iceberg lettuce finely shredded
- 2 carrots grated
- 1/2 cucumber, peeled, seeds off and cut in thin half moons (see pic)
- 1 red onion, thinly shredded and pickled
- 50 gr feta cheese crumbled
- 50 gr sour cream
- 2 ripe avocados thinly sliced
- 10 radishes thinly sliced
- 2 limes cut in wedges
- Spicy salsa (optional)
Instructions
- Make the broth. In a large casserole dish put the meat, bone, tomatoes, onion, garlic and cover them with enough water, not too much otherwise you will loose flavour, I used two pints, enough to cover the meat.
- Bring everything to a boil and reduce the flame to low. Add some salt and pepper. Let it simmer slowly, make sure to remove the beef impurities (the foam that forms on top while the meat is boiling).
- While the beef is cooking, prepare all the veggies, sour cream, feta cheese and keep aside.
- Also while the beef is cooking, boil the potato. Peel it and cut it in chunks and boil until soft. Mash it as if you were making mashed potato. Add some salt and keep aside.
- After an hour, turn the heat from the broth off. Take the piece of beef out and put it on a plate to cool down. Discard the bone.
- While the beef is cooling down, take the tomatoes, onion and garlics from the broth and blend them with some of the liquid, add the beef stock cube and put these sort of salsa back into the broth. Add one tbsp of tomato puré and dried oregano. Let boil for 15 min. Check if it is well seasoned and then turn off the heat and keep aside.
- Now the beef. Shredded very finely and then chop it. Mix it with the mashed potato and it is ready to make the taquitos.
- Warm the tortillas a little bit, so they are easy to handle. Put around 1 tbsp of beef/ potato mix in a tortilla, roll it and set aside, then to keep them from opening while you fry them, put a tooth pick in the middle (see pic), in one tooth pick you can put two tacos. Keep doing this until you finish filling all the tortillas.
- Once they are all ready. Heat a frying pan and add the oil. To check if the oil is hot, just put a little piece of tortilla and if it fries quickly, your oil is ready. Then add your taquitos, do not over crowd the frying pan, maybe put four and then other four. Once they are fry, put them on top of some paper kitchen towels to drain the oil excess.
- To serve your taquitos. Put the taquitos you will eat, then top them with the veggies in this order: lettuce, carrots, red onion, avocado, cucumber, radishes, cheese and sour cream, then serve the hot broth in a little jar or cup.
- To eat them just pour some of the hot broth over the taquitos, add some spicy salsa and a squeeze of lime. Enjoy them and maybe eat some more!
Pass the Chipotle https://www.passthechipotle.com/
Baja Prawn Tacos
2018-03-25 05:34:10
Yields 8
Ingredients
- For the batter
- 300 gr prawns
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 egg
- Garlic salt or Maldon salt to taste
- pinch of oregano
- 1 tsp Dijon mustard
- pinch of ground pepper
- 1 cup lager
- For the tacos
- 2 cups vegetable oil
- 15 cm corn tortillas
- 2 cups iceberg lettuce shredded
- Spicy salsa
- For the crema
- 1/2 sour cream
- 1 tbsp mayonnaise
- For the pickled red onion
- one red onion cut in thin strips
- A pinch of dried oregano
- 1 tbsp salt
- The juice of one lime
- For the Salsa Bandera
- 3 tomatoes finely chopped
- 1 white onion finely chopped
- a small bunch of coriander finely chopped
- salt to taste
- squeeze of a lime
Instructions
- Prepare the salsa bandera by mixing the tomatoes, onion, coriander, salt and juice of a lime. Leave aside
- To make the pickle onion. Wash the onion strings and add a tbsp of salt. Leave aside for 10 min, after, wash it thoroughly, to get rid off the excess of salt, then add the juice of one lime and a pinch of oregano and leave aside to pickle.
- Make the mayonnaise. Mix the sour cream, mayonnaise, pinch of salt and pepper and a few drops of lime. Reserve.
- Shred the white iceberg lettuce finely and leave aside.
- To make the batter. Put all the ingredients in a blender: the flour, baking powder, egg, garlic salt or Maldon salt to taste, pinch of oregano, Dijon mustard, pinch of ground pepper and beer and blend for 2 min. Pass the prawns through some white flour, so the batter sticks better and then place them in the batter and leave aside, ready to fry.
- Heat the oil. Once the oil is very hot, place some pieces of prawns and fry them for 1 min on each side. Then drain the excess of oil by placing them on a paper kitchen towel.
- Heat the tortillas and cover them with a fabric kitchen towel to keep them warm.
- To serve the tacos, get a warm corn tortilla, spread some mayo and place two or three prawns and add some shredded lettuce, salsa bandera, pickled onion and if you want to add a bit more heat, add some spicy salsa of your preference. Enjoy them with some really cold beer.
Pass the Chipotle https://www.passthechipotle.com/
Comments (2)
Keren
April 11, 2018 at 9:33 pm
¡Me encantó! Gracias
rocio.carvajal.cortes@gmail.com
April 13, 2018 at 5:43 pm
Ah super! que gusto que lo hayas disfrutado.
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