Passport & Plate - TASTY TACOS AND GORGEOUS GUACAMOLE
Mexico | Monday, March 2, 2015 | 5 photos
Ingredients
1 Large Avocado
1 Medium Tomato (roughly diced)
1 Lime
½ Red Onion (diced)
½ Red Chilli (finely chopped)
Sprinkling of Salt & Pepper
Handful of Coriander
2 Chicken Breasts
75g Chorizo
Smoky Chipotle Sauce
½ Red Pepper
½ Onion
2 tsps Paprika
4 tbsps Sour Cream
How to prepare this recipeWANDERLUST CHLOE’S GORGEOUS GUACAMOLE
Cut the avocado in half, remove the stone, then squeeze the flesh out of the skin into a large pestle and mortar. Add the diced tomato and any juice that may have come out. Squeeze in the lime and add the diced red onion and red chilli. Next – smash it with the pestle! Take it easy – there should still be some generous chunks of the ingredients visible, the chunkier the better. Sprinkle with a little salt and pepper and serve in the mortar with a garnish of coriander on top. Squeeze the last of the lime over the top and… amigos… tenemos guacamole!
WANDERLUST CHLOE’S TASTY CHICKEN AND CHORIZO TACOS
Overnight, marinade the chicken breasts in a generous helping of chipotle sauce and refrigerate. The next day, in a little oil fry the chorizo, red pepper and onion for 5 minutes. Once the vegetables have started to caramelise and the chorizo has released some of its deep oils, add the marinated chicken and paprika and fry for a further 5 minutes. Serve on soft tacos and top with a spoonful of sour cream and homemade guacamole! Muy delicioso!
The story behind this recipeMexico. The country I thank for my wanderlust. My first visit was in 2011. I had never travelled solo before, let alone around a country that had a lot of negativity surrounding it. Family were nervous about my decision, but I was ready to escape the world of comfortable package holidays and city breaks. Oh, and did I tell you it’s the best thing I’ve ever done?!
I still remember the feeling of anticipation and excitement as I boarded the flight from London to Cancun. I joined a tour for most of my time there, making a group of new friends and coming home with endless stories of our adventures.
I’m a total foodie and had always loved Mexican food. I appreciate it’s perhaps not the most varied diet on the planet, but it’s always tasty! Since that trip I’ve been back to Mexico 3 times – including spending a month last year learning Spanish in a town on the Caribbean coast. It was during that time that street food switched from being a risky dinner option, to a staple of my diet.
I ventured to the same unassuming food stand in the corner of the park in Playa Del Carmen 3-4 times a week. Over that time I got to know the people who ran it, and sampled almost everything on the menu. It was a family business: the kids chopped the vegetables, the eldest daughter took the money and Dad was cooking behind the hot plate. I usually chose the burrito ($40 MXN/£2) or the tacos ($20 MXN/£1 for 2). If I stopped by for a late breakfast around 10.30am they were there, or 10.30pm at night, they were still there. It was incredible how many hours they put in, but they seemed to love cooking while chatting to the locals (and interpreting my Spanglish!)
So that’s my inspiration… That’s how I learned this simple recipe, and couldn’t help but bring it back to the UK with me! This mouthful now has the power to transport me back to my Mexican adventures, and to that one particularly street food stall. So here is my recipe for chipotle chicken tacos with homemade guacamole.
