TACOS: Authentic Mexican Tacos The Playa Takeria Way

50 Mouthwatering Taco Recipes

Enjoy tacos the authentic way; full of the freshest ingredients and bursting with the taste of South America.

Recipes sourced from the heart of Mexico show the reader how to create the fillings, sauces, and tortillas which make store-bought tacos look dull and tasteless by comparison.

There are mouthwatering recipes for delicious beef, chicken, seafood and vegetarian tacos.

With vibrant pictures and quick and easy recipes, TACOS will inspire you to create amazing tacos dishes the authentic Mexican way.

This is a book of favorite taco recipes from Ricardo Amare del Castillo, a passionate Mexican boy who left home in his 20s and went on to become a restauranteur and a representative of modern Mexico half way around the world in Australia.

Coming from one of the oldest civilizations on the planet, Ricardo has followed his passion to establish restaurants that recreate authentic Mexican experiences. He has helped develop various Mexican restaurants but still wants to fulfill his dream of opening taquerias and restaurants across the different countries, to make the Taco famous around the world.

TACOS: Authentic Mexican Tacos The Playa Takeria Way
New Holland Publishers
Author: Ricardo Amare del Castillo
RRP: $39.99

Interview with Ricardo Amare del Castillo

Question: Why did you decide to create Tacos?

Ricardo Amare del Castillo: It's what I grew up eating since I was kid in Mexico City and so it is close to my heart.


Question: Why was it important for you to ensure the recipes were authentic?

Ricardo Amare del Castillo: Being a foodie myself I have dined in many venues and have not come across authentic taco recipes hence why it is so important for me to share those authentic recipes with the world. Some of these were inspired by my family recipes.


Question: How long have you been working on these recipes?

Ricardo Amare del Castillo: Some of the recipes I share in this book are very ancient as they come from my Grandmother so this book is the culmination of passion, travel, family and traditions.


Question: Can you share with us, your current favourite taco recipe?

Ricardo Amare del Castillo: I love prawn.


Question: What's the most important rule for creating tacos?

Ricardo Amare del Castillo: The most important ingredients is the love you put into your tacos – that and having beautiful soft corn tortillas, salsas and layering the right way!

 

 

Interview by Brooke Hunter

Lamb Tacos With Coconut

Serves 4

Ingredients
1.2 kg (2.6 lb) boneless lamb, cut into pieces
125 g (4 ½ oz) yellow capsicum (bell pepper), cut into cubes
350 ml (12 1 / 3 fl oz) coconut water
150 g (5 oz) grated coconut
50 g (1 ¾ oz) chives, chopped
4 blue corn tortillas

Marinade
2 teaspoons salt
1 teaspoon ground black pepper
400 ml (13 fl oz) vegetable oil
60 g (2 oz) butter, melted
1 garlic clove, finely chopped

Note: Blue corn (also called Hopi maize) is grown in Mexico and some southern US states. With a sweet taste, the corn is ground to make corn meal to make the tortillas.

Method
In a large bowl, mix all of the marinade ingredients together.
Add the lamb and marinate for 1 hour. Heat a saucepan then add the lamb and cook over medium heat until brown.

Add capsicum, coconut water and the grated coconut and cook covered on a rolling simmer for 25 minutes.
Once the lamb is well cooked and the liquid has reduced by 60 per cent, add the chives and turn off the heat.
Heat tortillas in the oven for 1–2 minutes. Alternatively, heat a frypan and add the tortillas, one at a time. Cook for 1–2 minutes each side. Keep warm while you heat the rest of the tortillas.
Serve over hot tortillas.

Shrimp Coconut Tacos

Serves 4

Ingredients
200 g (7 oz) plain (all purpose) flour
2 eggs, lightly beaten
½ –1 tablespoon milk
pinch of salt
250 g (8 ¾ oz) corn flakes
250 g (8 ¾ oz) shredded coconut
12 large uncooked shrimp (green prawns)
80 ml (2 ¾ fl oz) lemon juice
salt, to taste
500 ml (16 fl oz) vegetable oil, for frying
Guacamole (see sauces), to serve

Note: Corn flakes can be substituted with dry breadcrumbs, panko crumbs or quinoa flakes

Method
To make the batter for shrimp, in a bowl add flour, egg, milk and salt. Whisk until a batter forms. Set aside.
To make the coating, lay out some baking paper and use a rolling pin to grind the corn flakes so they resemble dry breadcrumbs. Mix with shredded coconut.
Peel, remove the head and devein the shrimp and rinse under cold water. Pat dry with paper towel or a dry clean cloth.
Dip shrimp in the lemon juice, then into the batter mix and roll in the cornflakes and coconut mix to coat thoroughly. Put shrimp on a plate, cover and place in the refrigerator for up to 1 hour.
Heat the oil in a deep fryer or large saucepan. The oil needs to be hot enough that the shrimp sizzle when added. Fry for 3 minutes or until the shrimp are golden brown. Do not overload the fryer as the oil will lose heat. Fry in batches if necessary to ensure the oil stays hot. Drain on a wire rack.
Heat tortillas in the oven for 1–2 minutes. Alternatively, heat a frypan and add the tortillas, one at a time. Cook for 1–2 minutes each side. Keep warm while you heat the rest of the tortillas. Serve the shrimp on the hot corn tortillas with guacamole.

TACOS: Authentic Mexican Tacos The Playa Takeria Way
New Holland Publishers
Author: Ricardo Amare del Castillo
RRP: $39.99