Tacos are an iconic staple of Mexican cuisine, featuring soft corn tortillas stuffed with seasoned meats like pork or beef, and fresh vegetables such as tomatoes, peppers, and corn. To make the tortillas, combine 400 g of corn flour, 1 teaspoon of salt, 80 ml of olive oil, and 250 ml of hot water in a food processor. Let the dough rest for 1 hour. Divide into twelve balls and roll out to about 20 cm in diameter. Cook each in a hot pan for 2 minutes, flipping halfway. Fill with your choice of savory toppings.
Chili con carne offers endless variations, but this express version delivers bold flavors fast. Brown 400 g of ground beef for 5 minutes. In the same skillet, sauté 2 chopped onions and 2 green peppers cut into strips for 5 minutes. Return the beef, then stir in 1 teaspoon of chili powder (or more for heat), and 2 tablespoons of dried oregano. Add 1 large can of drained red beans, 1 large can of corn with juice, and 1 large can of crushed tomatoes with juice. Season with salt and pepper. Simmer for 10 minutes and serve hot over rice.
This creamy avocado mash is perfect as an appetizer or in verrines. Scoop the flesh from two very ripe avocados and mash with the juice of ½ lemon (green or yellow). Season to taste with garlic powder, cumin, paprika, chili powder, a few drops of Tabasco, salt, and pepper. Taste and adjust for perfection. Chill and serve with tortilla chips.
