Weekends for me are all about my kitchen. I tend to spend the entire two days pottering around in there, making this and that – and eating way too much in the process! Whereas I used to make menu plans, now I allow the ingredients to do all the talking, which makes for more interesting dishes and more fun in La Cucina.
Still harboring an obsession for Mexican Cuisine, I rely heavily on tortilla for quick lunches and dinners. Tacos are so versatile, as far as I’m concerned it doesn’t matter what you fill them with, they’ll still taste amazing. With that said, sauces and dressing are what take most good meals to next level and this sweet n’ spicy jalapeno dressing does just that.
I suppose in essence this is what you might call a vinaigrette but we’ll stick with dressing for now. The jalapenos are crucial and so is their minced nature – just keep going over them with a sharp knife until you get the desired ‘squishy’ consistency.
And then…..just mix it through the cous cous AS WELL AS pouring it generously on top before consumption. This would also make a great zingy salad dressing or a yummy dip for bread.
for the dressing
5 pickled jalapeno pieces
1/2 tsp dijon mustard
1 heaped tbsp agave syrup
juice of half lime
1/2 tsp cider vinegar
3 tbsp extra virgin olive oil
pinch of salt and pepper
put everything in an empty jar and shake vigorously until it emulsifies.
cous cous ingredients
1/2 cup cous cous
1 tbsp taco seasoning
1/2 cup defrosted frozen peas
1 tbsp chopped coriander
place the cous cous and taco seasoning in a bowl. mix to combine and cover with freshly boiled water. put a plate on top and leave to soak for ten minutes.
fluff with a fork and stir through the peas, coriander and half the dressing.
serve alone or in a crunchy taco – top with more dressing before eating!
Bread , Breakfast , Desserts/Sweets/Baking , dinner , Mexican , outfits , PeaSoupWears , personal , Starters/Sauces/Dips , Vegan , Vegan Fashion , vegan recipes , vintage
Can you believe today is officially the last day of Christmas. We’ve eeked it out to the bitter end but will reluctantly be taking down the tree and decorations today. Whilst I’m sad to say goodbye to a wonderful holiday I am excited about what the future holds so it seems only too appropriate to look back on what has been another fun year in blogging terms, as well as a pretty eventful year professionally also – I’m one step closer to a full time job in fashion with my new placement at the Financial Times starting next week:)
On the personal front, it’s all about making our flat more ‘us’, saving money so that we might be able to put a deposit down on a property at some point soon and just generally relishing every minute with my Husband and Family because really, when it comes down to it, that’s what makes me happy. Forget burning ambitions and dreams of a successful career, Family and home life will always be my priority. That doesn’t mean I won’t be making music(getting back into my violin playings kids!), learning to dance(laban here I come….) and sharpening my acting skills(i’m thinking a masterclass in method?!) because that’s all happening too. But you can only do those things if you have your priorities straight and I think for once I can safely say I do.
Mexican , Soup , Uncategorized , Vegan , Vegetable side dish
What if I told you the main ingredient in this No’Quesa’dilla is, gulp, Brussel Sprouts. Would you scarper to the nearest non vegan blog faster than your little fingers can click? Hopefully it wont come to that and if I have managed to retain your attention until now then let me take this chance to say….Brussel Sprouts can taste good. Don’t believe me? One bite of these smoky toasty morsels and you’ll be eating your words. And your sprouts.
What you’ll need…
1 flour tortilla
5 brussels sprouts
2 garlic cloves
1/2 tsp smoked paprika
1 tbsp freshly chopped flat leaf parsley
1 tsp dijon mustard
1 tbsp hummus
1 tbsp olive oil
What you’ll do…
Heat the oil in a pan. Slice the shallot and add to pan. Salt and soften for a few minutes.
Finely slice the sprouts, add to pan and cook for several minutes before adding salt and the sliced garlic cloves.
Cook for a few minutes more before sprinkling over the smoked paprika. Mix thoroughly and allow the flavours to infuse before stirring through the parsley and transferring to a bowl.
Heat the tortilla in a pan for a few minutes before spreading the dijon all over, the hummus over half and then topping with the Brussel Sprout mix.
Fold and cook in the already heated pan until toasty on one side before turning over. Once the other side is toasted, cut into three triangles and serve – particularly nice with a warming bowl of soup!
If i’ve not made my obsession with all things Mexican clear yet, let me take this opportunity to say…..I am obsessed with all things Mexican. Never having actually visited the place(on the when i start making money to do list), this obsession is merely based on hearsay, food I’ve tasted, made and oggled (that’s not a sp. mistake, I do been oggle. I’m an oggler), recipe books I’ve devoured and programmes I’ve watched on telly…..Thomasina Miers, Daisy Martinez and Rick Bayless to name but a few of my most admired tv chefs. It’s been an enjoyable education.
I got into Mexican cuisine in a big way when we lived in Chicago. We lived in an area where there were a crazy amount of Mexican food outlets – everything from taco joints (esp. this one!) through to full on restaurants that were open 24/7. And believe me, we did make full use of those wacky opening hours!
It was here that I first encountered Horchata. That cool and creamy sweet drink which is the perfect accompaniment to any Mexican meal. It can be made many ways but in Mexico the traditional ingredients are rice and cinnamon, so you could say this version is a huge cheat….. but who doesn’t love a shortcut, eh? Here in London, you can get a superb horchata at Wahaca, as well as some pretty authentic tasting Mexican fodder.
I’ve added the matcha in place of vanilla but of course a dash of good vanilla extract wouldn’t go amiss. I really love the subtle green tea flavour the matcha brings to the drink although if you don’t happen to have any, it will work just as well without. Quite honestly, this is the perfect summer drink. Surprisingly light, smooth and refreshing, I can’t wait to serve it at my next Mexican themed dinner party – don’t worry, I never go in for sombreros or mustaches, preferring to keep it somewhat less tacky. Kitsch, yes. Tacky, nooooo.
easy vegan matcha horchata
2 cups filtered water
1/2 tsp good quality cooking matcha powder
1/2 cinnamon stick
1/8 cup maple syrup or agave
Blend the oats, water, matcha powder and cinnamon stick until smooth.
Add the sweetener and blitz again.
Strain through a fine mesh sieve or muslin cloth and serve over ice.
You can also refrigerate the horchata until you require it – should keep for a few days in the fridge.
That title is surely stuff dreams are made of and yet I am even hesitant to post this two parter recipe for several reasons.
Remember when I said I was trying to chillax when it came to my blogging? Not putting myself under too much strain? Pffftt, who am I kidding! I’m fairly certain all my fellow perfectionists out there would agree that is easier said than done. Would I be right? Nod in agreement.
So, the lighting in my new flat is essentially pants. Couple that with having to shoot all my photies at night and you get a batch of pretty dreadful shots of food looking either anaemic or at the very least underwhelming – there’s only so much my limited photography skills and fancy dslr can do!
Nether the less, I shall upload this anyway because, quite frankly, it’s a little winner. The cornbread – which I am still perfecting – was a peculiarly massive hit, particularly with the Hubster and the chilli was made even more delectable with the addition of dark chocolate. Of no great surprise to many of you I am sure, chocolate and cocoa are magnificent additions to any great Chilli.
I hope then that you will forgive the below par photos and instead merely enjoy the food. After all, that’s what really matters.
Black Bean Chilli
1 onion, diced
2 peppers (1 red, 1 yellow), roughly chopped
400g or approx 2 cups chopped canned tomatoes
1 tbsp tomato puree
400g/approx 2 cups cooked black beans
3 minced garlic cloves
1 red chilli, de-seeded, sliced and chopped finely
1 tsp cumin
1 tsp chipotle powder
1/2 tsp chilli powder
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
splash of vegan worcester sauce
few drops of tabasco
4-6 small squares of best dark chocolate
pinch of sugar
salt and pepper
heat a little oil in a heavy based saucepan. add the onion, season and allow to sweat for several minutes before adding cumin and then the peppers. clamp on lid.soften the onion and pepper for a few more minutes before adding the garlic and chilli.
stir in the tomato puree until everything is coated before adding the tomatoes. add a pinch of sugar and the remainder of the spices, worcester and tabasco sauces, season, stir to incorporate and simmer for around 20mins.
tumble in the beans, season, taste for spice and add a little more chilli powder is necessary. simmer for a further 15-20mins and then just before serving stir through the chocolate. the sauce will turn thick and glossy. close lid and allow everything to amalgamate before serving.
serve with freshly chopped cilantro (coriander), sliced avocado and cholula hot sauce. tortilla chips go well with this dish, as well as…..
Vegan Cornbread Loaf
1 cup finely ground polenta (this is crucial – it must be fine ground)
1 cup plain all purpose organic white flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp salt
1 tbsp ground black pepper
1/2 cup sweetcorn puree
1/2 cup sweetcorn kernels (canned or frozen but obvs. thawed)
3 tomatoes, de-seeded and chopped
1 cup soya milk
1/4 cup water
1/4 cup maple syrup, agave or sweet freedom
1/4 cup canola( rapeseed) oil or oil of your choice
pre-heat the oven to 200 degrees celsius/390 degrees fahrenheit. grease a loaf tin with vegan margarine spread – or coconut oil?
mix the polenta and flour and stir through the baking powder, bicarb, salt and pepper.
in a separate bowl whisk together the sweetcorn puree (basically sweetcorn kernels whizzed in a blender with a little soya cream), soya milk, water, oil and sweet freedom (or whichever sweetener you favour).
make a well in the centre of the dry ingredients and pour in the wet. using a spatula gradually incorporate ensuring not to overwork the mixture. gently stir through the sweetcorn kernels, chopped tomatoes and a good grinding of black pepper. immediately pour into the prepared tin. sprinkle over a little sea salt and fresh grind of black pepper. bake in oven for 40 minutes or until a skewer comes out clean when inserted into the middle.
cool for 20 mins before removing from the tin and allow to cool completely before slicing.
Bread , Breakfast , Mexican , Pasta/Rice/Noodles , Starters/Sauces/Dips , Vegan , Vegetable side dish
It’s been a strange week so far and to be honest I’ve been feeling out of sorts. Certainly, I didn’t think on Monday that by Tuesday evening and whilst we lay in bed discussing our future, we’d have made the decision to move back to the big smoke.
London has given us so much but when we left several years ago to make a life for ourselves in Chicago we really thought we’d said our goodbyes and were happy with that. Then Chicago didn’t work out how we’d hoped and we came to Cornwall to heal and now here we are at yet another crossroads.
As with the nature of both our jobs our lives are in constant change – no two days, weeks, months are the same. However, now that I’ve decided to change direction and focus on fashion and styling I realise that staying and indeed working in Cornwall is no longer a viable option. The industry I am trying to break into is in London and no matter how much we adore our Cornish life, right now, we need to be in the hub of things. We’re hoping this will make our future easier and will mean I (fingers crossed) won’t have any regrets.
You see, I’m actually quite an ambitious person and try to be the best at whatever it is I put my mind to. At present I don’t feel that I’ve achieved my full potential and being 30(tick tock tick tock), I’m starting to panic about not having a solid career path – acting is anything but a secure job and that has lost its appeal in recent months.
I could probably get back into the acting game for real when I return to London but I’m not going to. I don’t want to spend any more time on a career that may or may not blossom into something – I don’t have the patience, drive or desire and I need to start earning real money before I even entertain the notion of having a family.
The plan is to move after Christmas, so we at least have a few more months in glorious Cornwall and I’m going to treasure every minute. Right now I’m feeling anxious and scared but also excited. I’m ready to get back in the rat race and make this thing work.
Things I’ll miss about Cornwall
Living by the sea
Walks on the beach
Clambering on rugged cliffs
Nature, fresh air and beautiful light
Things I’m looking forward to in London
Coffee and shopping with my Sister
Cocktails with the girls
Meandering around one of the best Cities in the world
Having access to so much vegan food – eek!!!!
Oh yeah, I almost forgot this was a ‘what I ate’ post:
Breakfast mesa sunsrise cereal served with oat milk, sliced strawberries, chopped pecans, flaxseed meal, omega seed mix and amaranth pops
Lunch leftovers from last nights dinner – sweet potato and pearl barley stew
Snack small bunch of seedless grapes and a homemade latte
Pre-dinner appetizer shop bought hummus mixed with lemon juice and black pepper topped with smoked paprika, olive oil and sesame seeds served with jalapeno kettle chips
Dinner toasted burritos filled baby spinach leaves, black bean & sweetcorn salsa and Mexican rice. We had the remainder of the salsa and rice in a bowl
I’ve been feeling uber lazy over the past week or so and as a result have been opting for the quickest and easiest meals both at lunch and dinner.
I don’t think I’ve lost my mojo or anything, I’m just taking it a little easier on the cooking front, which, for the moment, is suiting me just fine.
Now, when I say I’m aiming for simple, fast food that does not mean I want it to taste bland and boring. Oh no. This is an exercise in maximum taste, minimum effort and so far it’s been working out pretty well. A little too well.
This will come as no surprise to you but food is very important to me. Surprising, huh? I relish spending hours in the kitchen, playing with flavours, tastes and combinations and coming up with some not too bad dishes in the process.
I’ve been doing this for years and now I think I’m reaping the rewards of all that hard earned time and effort because whipping up tasty meals in minutes has, in many ways (I ain’t exactly cordon bleu standard), become second nature.
Now that I’m in the midst of a ‘would rather dedicate two hours to a film than food’ phase (it’ll pass, it always does!) this little skill is standing me in very good stead.
I’ve made a variation on this before (spiced tofu quesadillas) but I do believe the toasted burrito works better because it successfully holds all the filling in – much better. In fact, I may not go back to the quesadilla version. It happens.
I sometimes view food just like I would a favourite outfit. Occasionally it becomes a little stale but if you freshen it up with some new accessories, it’s almost like you invested in a whole new wardrobe. The same can be said for these toasted burritos.
I am totally smitten and I don’t see the love affair ending anytime soon!
Something tells me the cooking fast may be nearing it’s timely end though because I feel a chocolate cake coming on. Hello kitchen, I is back!
1 large wholewheat tortilla wrap
1/2 cup fresh baby spinach leaves
2 tbsp *simple guacamole
1 cup crumbled firm tofu
1/4 cup chopped mixed peppers (I used red and yellow)
1/4 cup finely diced onion
1 garlic clove minced
1/2 tsp turmeric
1 scant tsp chipotle powder
1/2 tsp smoked paprika
1/4 cup chopped parsley
few spinach leaves (optional)
salt and pepper
Heat a little oil in a frying pan or skillet and add the onion and peppers. Season with salt and pepper and gently sweat until they begin to soften before adding the garlic. Let the garlic infuse for several minutes and the vegetables soften further. Then add the chipotle powder and smoked paprika.
Mix thoroughly and allow the spices to meld before adding the crumbled tofu. Sprinkle over the turmeric, season and carefully mix until all the tofu is covered and has a light yellow hue.
Fry until it is almost dry before stirring in a few spinach leaves. When the leaves have wilted add the chopped parsley and season once more.
Transfer the scramble to a bowl. Wash and dry the frying pan and return to the heat.
Lay the tortilla on a large chopping board. Spread the middle section of the tortilla with the guacamole and layer on the spinach followed by the tofu scramble (depending on the size of your tortilla you may not need all of it, so save some for later or make two!). Keep all the ingredients in the centre. Splash on some tabasco and cholulu sauce – amount is entirely up to you but I’m very liberal with my sauces.
Folding can be done two ways. My preferred method is to fold both sides in first, as if making a fajita. Holding the centre with my thumb I use my fingers to fold down the ends. Still holding it in that position, carefully turn it over and place onto the hot dry skillet. Allow it to toast for 4-5 minutes, then turn it over using some tongs (it’s easier) and toast it for a similar length of time on the other side.
Lift back onto the chopping using the tongs and cut diagonally using a sharp knife – I go from the middle and work my way out.
*my simple guac is merely one avocado mashed with a little lime juice, finely chopped spring onion, finely chopped coriander and a little salt and pepper.
Tequila cocktails are my ultimate because if I decide to have a drink I want to taste the alcohol and there ain’t no masking the distinctive flavour of tequila. No siree!
I cannot abide those cocktails that are sickly sweet and almost akin to an alcopop – yuk! I like proper grown up drinks with bite and tang and no spirit does that better than tequila.
When I worked at the Roundhouse in Camden, my drink of choice was a tequila and lemonade and even now when I go out I order what I call ‘a poor man’s margarita’, which consists of a shot of tequila, a splash of lime cordial, a good spritz of soda water and a squeeze of fresh lime. Do I get strange looks when I order this in a pub frequented by seafaring folks? Hell yes. Do I care? Hell no.
The great thing about being older is that one cocktail will suffice. No longer only drinking for the effect, I savour every glorious mouthful. I rarely feel the need to make another, which means no hangover for me. Smug mode:)
Margaritas are definitely in my top five favourite cocktails but boy are they calorific. This offering is my attempt at a healthier version (can anything containing alcohol be deemed healthy? I doubt it) and I was seriously ecstatic with the results. Like jump up and down clean mad about it. The only thing I failed to do (doh!) was to salt the rim – grrrr. Nevermind, it was gorgeous none the less and such a pretty colour.
To accompany the cocktails I made some spiced tofu quesadillas - yeah baby! All in all I was very happy girl and Hubbie was pretty darn content too.
I know that some of you may be scarred by your teenage encounters with tequila (shot anyone?) but may I be so bold as to order you to put those experiences in the past where they belong and encourage you to forge forward into your adult tequila drinking (dare I say savouring) years with this little strawberry margarita. Aw go on! Go on go on go on go on………(any Father Ted fans out there?).
Ingredients makes 2 cocktails
5/6 strawberries washed and hulled
juice 1 lime
1/4 cup filtered water
1 tbsp vegan sweetener of your choosing – I used Sweet Freedom (rich)
good splash of grenadine
2 measures of tequila
1 measure cointreau or triple sec
little more lime for spritzing and decorating
Put the strawberries, lime juice, water, sweetener and grenadine into a hand blender and blitz until completely liquefied. You could also pass it through a strainer to collect the strawberry seeds – I didn’t bother. Place in fridge to chill for several hours (recommended but not essential).
Put several ice cubes into a cocktail shaker along with the tequila, cointreau and strawberry mixer. Give it a good shake until the outside of the shaker frosts up.
Rub the rim of the cocktail glass with a lime. Place decent quality salt (pink Himalayan would be awesome!)into a plate and twist the rim of the glass in the salt to coat.
Divide the margarita between two cocktail glasses and spritz in a little more lime.
Decorate with a small slice of lime and serve.
The latest issue of Brew Drinking Thinkings has just been published and my final two contributions are now visible on the site. I’ve been a very bad blogger of late, what with my Family visiting and having to cater for five and six people every evening. I’m sure many would find cooking for five a piece of cake but as I’m used to just feeding me and Hubbie it’s been a real challenge. For the most part though I have enjoyed it immensely and along the way have developed strategies to help me cope.
I must say I’ve really missed my usual dishes – I’ve had to adapt our meals slightly, as I don’t think my parents are quite ready for a Buddha Bowl with Kale for dinner. I’ve managed to squeeze in a few smoothies and have ensured to include lots of nuts, seeds and all that nonsense but not having my usual uber healthy lunches is starting to take its toll.
Ironically, my Parents and Sister have seen a marked improvement in their energy levels, skin and erm, toilet time. I never would’ve thought my vegan meals would be received so well and I hope they continue in some small way when they return home. I don’t expect my Family to go meat and dairy free immediately but I hope they now have the incentive to gradually wean themselves off the bad stuff.
Perhaps they’ll be tempted to try a few of my recipes now (they like to read the posts but only my Sister has attempted to make anything) and this Mexican Black Bean soup would be a great evening meal for even the most reluctant of cooks. Apart from the blending (which is hardly an inconvenience) it’s as simple as it gets.
Talking of Mexican, tonight I’m rustling up some kale and potato enchilladas courtesy of the vegan bible that is Veganomicon and I have no doubt they’re going to be a huge hit. Almost as good as my Mexican Black Bean Soup
Okay, first off, I have to give you the best piece of advice you’ll ever get with regards to homemade Mexican food. What you do with this advice is entirely up to you but should you wish to ignore it you will spend a lifetime eating below par, inferior, less than satisfy homemade Mexican food and that, in my humble opinion, would be a travesty. So, my advice on top of advice is to take this advice very very seriously – go to this site and buy yourself an authentic Mexican tortilla press and more importantly a bag of masa harina corn flour.
Now, onto the tacos. I love tacos. I love ‘em, I love ‘em, I love ‘em. Unfortunately getting decent tacos in the depths of Cornwall is nigh impossible so I have only myself to rely on when it comes to anything Mexican inspired. I’ve got to tell you though, since leaving Chicago my Mexican offerings have been somewhat lacking – I can no longer buy authentic corn tortillas from my corner shop any longer. Say wha? Major sad face.
Those hideous tortillas available in supermarkets are exactly that – hideous. I hasten to add they are not even tortillas, they are merely wraps. Wraps are not tortillas. Real tortillas do not stick to the roof of your mouth nor do they disintegrate when any sauce or liquid comes into contact with them. Even the wholewheat ones have a certain wallpaper paste quality to them – you know what I mean. Oh yes, and if you think these new bright yellow ‘corn’ tortilla offerings are any better or any closer to the real thing then think again. Mass produced, completely the wrong texture and that colour…..beyond scary.
Tortillas should have chew. They should be able to hold a decent filling without falling apart. They should be malleable enough so that you can hold them and twist them around said filling without them cracking, tearing or going soggy. So you see then, those supermarket ‘tortillas’ just don’t cut the mustard. No siree, not one bit.
If you’re a little daunted by making your own tortillas let me put those fears to rest immediately. There was a three to four week gap between me purchasing all the necessary equipment and mustering up the courage to make the darn things – I’m silly like that. It’s the possibility of failure that stops me sometimes. I do not like to fail! I should’ve known better though, as there was not one failure. Nope, not one. Every single tortilla from the first to the last were pretty much perfect although there was a slight panic when I initially couldn’t get the first tortilla off the second plastic sheet but then I developed a special (easy) technique and the rest of the experience was plain sailing.
Right then. I think I’ll leave it there lest I allow my perfect sales pitch deteriorate into brow beating.
Notice the difference between my first and last photos – when I started cooking it was still daylight (yay for spring!) and by the time we sat now to eat it had disappeared. Sure I coulda used my special flash but I wanted to eat – that’s food bloggin’ for ya. You got all the time in the world when you’re preparing the food and then when it’s ready patience goes out the window and you just want to scoff what you made. My belly waits for no-one or nothing and as a result my photos suffer. Hey ho.
tortillas (makes 10 taco sized tortillas)
1 cup masa harina flour
1 cup warm water
Put the flour in a large bowl, add the warm water and mix initially using a spatula.
When it comes together use your hands to lightly knead the mixture until it becomes clay like.
It should not be sticky. Shape into a ball and cover. Set aside for 15 minutes.
Tear off smallish pieces and roll into balls.
Heat a dry pan/skillet until hot.
Place a tortilla ball in between two plastic sheets cut to the size of the plates (you’ll not want the balls to go directly onto the plates, as they will be impossible to lift off).
Press until you get a generic tortilla shape. Peel off the top plastic sheet. Then place the sheets together again and use it to help peel off the other sheet – this is my patented technique.
Gently place the tortilla onto the hot pan and allow to heat for 15 seconds before turning over. Heat the other side for 30 seconds and then flip it over onto the other side again. When it puffs up remove it from the pan and keep warm in a tray covered with a clean tea towel. Repeat.
black bean, pineapple salsa
1 cup cooked black beans
1 cup organic sweetcorn
1/2 red onion
1 spring onion
1/2 cup chopped pineapple
1/2 large red or green chilli pepper
1 heaped tbsp chopped flat leaf parsley
1 heaped tbsp chopped corinder (cilantro)
juice of 1/2 lime
sea salt and black pepper
Place the black beans and sweetcorn into a large bowl. Finely dice the red onion, finely chop the chilli and add to bowl. Give it mix.
Finely slice the spring onion. Chop the parsley and coriander and add everything to the mix. Season generously, squeeze over the lime juice and thoroughly mix.
Lastly stir in the chopped pineapple – I like uber tiny pieces but you could have them chunkier of you wish. Taste, season again if necessary and serve.
paprika roasted sweet potato
2 medium sweet potatoes
1 tbsp olive oil
1 heaped tsp paprika (smoked paprika or chipotle powder)
1 tsp dried thyme
sea salt and black pepper
Pre-heat oven to 200 degrees celsius/390 fahrenheit.
Chop the sweet potato into large chunks, as it will shrink quite a bit when roasted. Put the sweet potato in a baking tray and toss with the olive oil, thyme, paprika (or chipotle powder) and sea salt and pepper.
Bake for 40-50 minutes. When they are cooked, turn the oven off and allow them to sit in the oven until you have prepared all the other components. They will remain warm but also gain a desired chewiness – perfect for tacos.
I like to layer my tacos with the salsa on the bottom and sweet potato on top, as it holds together much better this way.
*Don’t forget to serve your tacos with some roughly chopped avocado – squeeze over some lime juice and season. A few drops of tabasco is optional but highly recommended. Perfect.