For those that might feel a little more adventurous in the kitchen at the moment, why not treat yourself and the family to this Mexican feast!
Mexican Pork Tortillas
Marinated slow roast pork served with guacamole, salsa Mexicana, frijoles borrachos (drunken beans) and tortillas.
You can cook the pork the day before and leave in its juices. Reheat covered for about 40 minutes in a 160 Fan oven and then reduce the juices as the recipe below.
1.5 – 1.75kg/3¼ – 3 ½lbs Pork shoulder boned, rind removed and rolled
6 fat cloves of garlic, roughly chopped
3cm ginger peeled, roughly chopped
1 tbsp smoked paprika
2 tbsp chipotle chilli paste or 2 pasilla dried chillies
1 tbsp ground coriander
200ml/7fl oz white wine vinegar
2 large banana shallots, thinly sliced
2 tbsp light muscovado sugar
1½ tsp freshly ground black pepper
4 sprigs thyme
1 tbsp sea salt flakes
- Make deep scores all over the rolled pork and put into a large bowl.
- Using a mini processor make a paste from the garlic, ginger, paprika and chipotle paste, ground coriander and 4 tablespoons of the vinegar and rub the mixture into the meat and leave to marinate for one hour. Add the pepper and the rest of the vinegar.
- Preheat oven 200 C, 180 Fan, Gas 6. Put the pork and marinade into a large casserole with the shallots, sugar, thyme sprigs and 600ml/21fl oz water and salt. Cover closely with a scrunched up piece of baking parchment, put a piece of tin foil over the casserole and then a lid. Cook for 30 minutes then lower heat to 180 C, 160 Fan, Gas 4.
- Baste the meat with the juices, re-cover and cook for another 30 minutes. Lower the oven again to 160 C, 150 Fan, Gas 3 and cook for another 2 hours or until very tender. Strain off the juices and reduce (by about a third) until thick and syrupy. When ready to serve pull the pork apart with two forks and mix with the syrupy juices.
- Serve on homemade tortillas with lots of coriander leaves and lime wedges to squeeze over and the other suggested accompaniments.
Tortillas de Harina de Trigo – Wheat Tortillas
Tip: If you wish, use ready made tortillas
500g/1lb 1oz plain white spelt flour
1 tsp salt
80g/3oz lard or butter cubed
375ml/13fl oz warm water
Spelt wheat is low in gluten and similar to the original wild wheat used in Mexico.
- Put the flour and salt in a bowl add the lard or butter cubes and rub into the flour with your fingers to create coarse crumbs.
- Mix in the water and knead the dough into a smooth pliable ball. Put into a clean bowl and cover with cling film and leave for 30 minutes.
- Pinch off 18 pieces of dough all roughly the same size. Cover the rest whilst rolling one at a time. Roll out evenly thin circles about 17cm diameter.
- Heat a flat heavy based pan on a medium heat and cook one at a time in the dry flat pan for about 2 minutes each side until pale golden spots appear on the surface.
- Put the cooked tortillas between sheets of non-stick paper while you cook them all. To heat through wrap the stack in tin foil and warm in a medium oven.
3 ripe tomatoes
1/3 cucumber peeled in strips, halved lengthways, deseeded and finely chopped
1 small red onion cut into quarters and thinly sliced
1 green chilli deseeded if wished, finely chopped
1 red chilli deseeded if wished, finely chopped
Juice of 1 lime
¼ tsp salt
½ tsp freshly ground black pepper
2 -3 ripe avocados
10g / ½oz bunch coriander, leaves removed and chopped
- Chop the tomatoes into small cubes, discarding the pips. Put into a bowl with the cucumber, onion, chillies and half the lime juice and seasoning. Leave for 20 minutes.
- Halve the avocados, remove stones and skin. Chop into small cubes and mix with the rest of the lime juice. Gently fold into the tomato mixture with the coriander.
For the Salsa Mexicano
250g/9oz tomatoes deseeded and roughly chopped
250g/9oz yellow/orange cherry tomatoes deseeded and roughly chopped
4 tomatillos husked and roughly chopped
2 spring onions sliced
2 tbsp olive oil
2 cloves garlic crushed
1 red chilli deseeded and sliced
1 green chilli deseeded and sliced
Juice of 1 lime
8 sprigs of young oregano
Mix all the ingredients together for the salsa and fold in the oregano leaves keeping some sprigs for the top.
Frijoles Borrachos/Drunken Beans
250g/9oz pinto beans soaked in water overnight
2 tbsp olive oil
2 cloves garlic finely chopped
1 onion finely chopped
2 fat red chillies deseeded and finely chopped
2 fat green chillies deseeded and finely chopped
3 ripe tomatoes skinned, deseeded and finely chopped
200ml/7fl oz light beer/pale ale
10g/½oz coriander leaves removed and chopped
½ tsp sea salt flakes
- Put the beans in a pan and cover with water. Do not salt. Bring to the boil. Drain and rinse with cold water. Cover with fresh water and bring to the boil again. Turn down the heat until just simmering and cook until just tender for 45minutes to 1 hour.
- Heat the oil in a pan and add the garlic, onions and half the chillies, fry for about 10 minutes on a medium heat until just starting to turn golden. Add the tomatoes and cook for 5 minutes. Add the light beer or pale ale and cook for 5 minutes. Drain the beans and add to the pan and simmer gently for 30 minutes.
- Add salt to taste and the rest of the chillies with the chopped coriander. Serve warm or cold.
Recipe & food styling Linda Tubby/Narratives
Photographer Laura Edwards / Narratives
Art Director & stylist Mary Norden/Narratives