Cheesy enchiladas with prefabricated filling and a mountain of fluorescent cheese, of course accompanied with a Sol and a shot of nasty, cheat Sierra tequila (the one with the red hat).
In the past couple of years the has been a “Mexican wave” in Copenhagen and a few really good street vendors, have popped up. Hija de Sanchez and Yuca Taco are my personal favourites and i try to have lunch there, as often as i can.
All though Mexico dont have red deer, and i’ve never tried a deer taco in my time in Mexico, i’m sure that it would be authentic. They have white tail in Mexico, and i’m sure someone have taco with deer somewhere in Mexico. If not they should get into it, because it tastes amazing.
To get the best result, make you own tacos. It’s made with maze flour and is glutenfree and delicious. You need a tortillapress, of course. They are pretty cheap and easy to buy online.
Marinate the the fillet in the orange juice with the garlic and chili, for at least 2 hours.
Take the fillet out of the marinade and pat it dry with some kitchen paper. Rub the fillet with olive oil and season with salt and pepper.
Grill the fillet on a hot grill or griddle pan, the medium rare. Cover and leave to rest.
800g deer fillet
juice of one orange
1 chili de abol
2 garlic cloves, crushed.
salt and pepper
Roughly chop the tomatoes. Ad the onion, chili and the coriander. Season with the salt, pepper and ad the olive oil. Ad the lime juice to taste. The salsa should have a nice sharp edge, to balance the
sweetness og the tomatoes.
a good handful of sun-ripe cherry tomatoes, about 10-12
1 small red onion, finely diced
1 jalapeño chili, de-seeded and finely diced
a small bunch coriander, roughly chopped
juice og 1-2 limes
2 tbsp olive oil
salt and pepper
Bash the avocados in a morter, and ad the onion, onion, chili and coriander.
Season with salt and pepper and ad limejuice to taste.
1/2 red onion, finely diced
1 jalapeno, de-seeded and finely chopped
1 small bunch coriander, finely chopped
Juice of 1-2 limes
salt and pepper
Finely chop the chili, onion, carrots and pineapple. Put all everything in a casserole, and ad the vinegar, honey, salt and water to cover.
Let the whole thing simmer for 25min, or till the carrots are really tender.
Transfer to a blender, and blend till you have a smooth hot sauce.
Have a quick taste, to check the seasoning.
5 habanero chili, seeds removed.
1 red onion
100 ml apple cider vinegar
4 tbsp honey
1 slice pineapple ( 2cm), cut into chunks
1 tsp salt
water to cover
Mix all the ingredient and knead the dough for 10 minutes. Leave the dough to rest for 1 hr.
To make the tortilla, take a golfball-size piece of the dough and roll it into a tight ball.
Take a freezer bag and open it up with a knife in the one side.
Place the bag in a tortilla presse and place the dough-ball inside.
Press the tortilla, and fry the tortilla for 30sec-1 minute on each side.
Keep the tortilla warm in a cloth.
To finish the tortillas, slice meat in half centimeter slices. Put a dollop of the guacamole int he center of the tortilla and smear it out a little. Arrange a couple of slices on the tortilla and top it with some of the salsa. If you feel brave and need a little more heat, ad a few drops of the hot-sauce.
Buen provecho, amigoes!
400g masa harina, mexican maze flour
200ml tepid water
2 spsk olive oil