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Taco Night

Serves
8
Dishes
5

A make-your-own taco table for eight with two fillings, slow-braised pork carnitas and beer-battered fish, plus warm homemade flour tortillas and the two essential salsas. The carnitas can be braised days ahead; on the night the work is rolling, frying and chopping.

Taco Night: A make-your-own taco table for eight with two fillings, slow-braised pork carnitas and beer-battered fish, plus warm homemade flour tortillas and the two essential salsas.

On the menu

  1. Carnitas: Pork shoulder braised in its own fat and citrus, then crispedFillingCarnitas

    Braised up to 3 days ahead. Use the flour tortillas below instead of the corn tortillas in the recipe.

  2. Baja Fish Tacos: Crisp battered fish, crunchy cabbage, lime crema and warm tortillasFillingBaja Fish Tacos

    With its lime crema and slaw; fried just before serving.

  3. TortillasFlour TortillasMake ×2

    24 tortillas for both fillings, cooked in the afternoon and rewarmed in foil.

  4. Guacamole: Chunky, bright and fresh — made in a bowl, not a blenderSalsaGuacamoleMake ×2
  5. SalsaSalsa Fresca (Pico de Gallo)Make ×2

    Serves both fillings.

To drink

A pale Mexican-style lager with a wedge of lime. Non-alcoholic: agua de jamaica (hibiscus tea, sweetened and chilled).

The day before

  • Up to 3 days ahead: braise the carnitas and refrigerate the shredded meat in its juices.
  • Up to 2 days ahead: make the tortilla dough balls and keep them covered in the fridge.
  • Day before: mix the lime crema and shred the cabbage for the slaw.

Game plan

Counted back from the moment you serve.

  1. 2 h 30 min before serving

    Tortilla dough out of the fridge to come to room temperature.

  2. 2 h before serving

    Roll and cook the 24 tortillas in a dry pan (about 35 minutes), stacking them in a towel; wrap the stack in foil.

  3. 1 h before serving

    Heat the oven to 160°C (320°F).

  4. 55 min before serving

    Carnitas in, covered, to reheat for 30 minutes. Salt the tomatoes for the salsa (15 minutes) and rinse the onion.

  5. 40 min before serving

    Finish the salsa. Make the guacamole and press plastic wrap onto its surface.

  6. 35 min before serving

    Foil-wrapped tortillas into the oven to warm (15–20 minutes).

  7. 25 min before serving

    Carnitas and tortillas out (keep the tortillas wrapped). Turn on the broiler. Heat the frying oil to 185°C (365°F). Cut and salt the fish.

  8. 20 min before serving

    Spread the carnitas on a tray and broil until crisp at the edges, 5–8 minutes, turning once. Make the batter; toss the cabbage with lime and salt.

  9. 14 min before serving

    Fry the fish in batches of 4–5 until golden and crisp, 3–4 minutes; drain on a rack.

  10. Serve

    Everything on the table: tortillas in their towel, both fillings, guacamole, salsa, crema, slaw and lime wedges.

Shopping list

Produce

  • 1 onion
  • 2 white onions
  • 1 head garlic (6 cloves)
  • 2 tomatoes
  • 1 kg ripe tomatoes
  • 250 g green cabbage
  • 6 ripe avocados
  • 4 jalapeño or serrano chilies
  • 10 limes
  • 1 orange
  • 3 bunches cilantro (about 90 g)

Meat & fish

  • 1.75 kg boneless pork shoulder (butt)
  • 600 g firm white fish fillets (cod, pollock or haddock)

Dairy & eggs

  • 150 g sour cream

Pantry

  • 950 g all-purpose flour
  • 30 g cornstarch
  • baking powder (3 tsp)
  • mayonnaise (or Mayonnaise) (2 tbsp)
  • 250 g lard or vegetable shortening
  • 1.5 liters neutral oil (sunflower or rapeseed) (most is for frying)
  • Pantry check: fine sea salt

Spices

  • ground cumin (2 tsp)
  • chili powder
  • dried oregano (2 tsp)
  • ground cinnamon
  • bay leaves (2)

Drinks

  • 250 ml very cold lager (or sparkling water)