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Tacos And Horchata

Story time and this time it has taken place in Runescape a long time ago I was friends with this lady and her husband in game. We talked about food a lot and I told her I love to cook IRL which means in real life and I am a big foodie and want to know how to make horchata. She makes hers from scratch for her kids parties and she gave me her horchata recipe. She was Mexican and her husband is American. So far her husband and I fell out and had not talked again but his wife and I remained friends and we do not speak that much anymore. So I am giving you the horchata recipe that she gave me.

What you need is 1/4 cup of uncooked short grain rice for this and do not wash this because this is what is used for making this horchata. It means rice water in Spanish and it is very refreshing on a hot day and one of my favorite drinks. Also It is dirt cheap to make. Not only the rice used for this was a cheep brand and it has a lot of starch so it is a winner. Place this in a pitcher and fill the rest up with water and it has to be at least 4 cups. Let this rice in the water soak overnight in the refridgerator and the next day take a blender I mean a big one that has a jar on it not the immersion type is needed this time.

Empty the contents of the pitcher in to the blender jar itself and make sure the sealing ring is intact so there are no leaks. You do not want a wet mess everywhere and grind the rice in the water and the rice should be nearly nil. Take the contents of the blender jar with a strainer over the pitcher strain to see if there are tiny rice particles left and if there is place it back in to the blender jar and add the contents of the pitcher back to the blender jar and add 1 small stick of cinnamon and grind it in mortar and pestle. Add 1/4 cup of agave nectar and 1 oz of fresh milk. Add these to the blender too and again press grind and then liquify and mix. Add back to the pitcher 1 final time straining for the last time and boom you are done. Place the top over the pitcher and place in the refridgerator to chill. Enjoy with your favorite Mexican entree,

Now for the tacos: We already did a taco de chorizo recipe here so that is out. Whole Wheat Soft Tortillas and Frejoles are a must before you attempt to make tacos, They can be with potatoes and all you have to do is fry the potatoes in corn oil and add your choice or red chili like chapotle or even chili de arbol. You need 1 of each and the big dried Mexican chilies you can get from anywhere where Mexican grocery stores are. Soak the chilies in water for 15 minutes then blend to make a sauce and add to the potatoes that are frying. Add 1 pinch of oregano, 1 clove of garlic chopped, 1 pinch each of peppercorns and cumin seeds ground in mortar and pestle, 3 dashes of either goya seasonador or adobo, add this to the potato or whatever filling you desire. It can be beef tounge that is baked with the skin removed at 375F or 150C for 2 to 3 hours, roast beef or even chicken too roasted in the oven also will do nicely and the chicken will take 1 hour meaning 30 mintues on both sides at 350F. If you want to do this in an instant pot then be sure to slow cook for 4 hours and the cow’s tongue for 5 hours then the skin comes off nicely. Also if you wish before removing the meat you can either select roast or broil setting in the instant pot for 5 minutes with the air fry lid attached. This will give the meat a nice crust. Add 1 oz of corn or canola oil before adding your meat then during this time do not season it.

I do not think the Mexicans use taco seasoning because it seems to be an American thing like Tex Mex. But I will make Taco seasoning to use on my next taco night Inshallah. The ground meat is a sinch all you have to do is add 1 oz of either corn or canola oil, Take 1 kg or lb of ground beef, chicken, lamb, turkey or goat and cook until it is brown and add the above seasoning as before. For fish tacos what you can do is take 1 can of any type of canned fish including the ones in tomato sauce or you can fry 1 lb of any type of fish and crumble it after you take it off the bone will work too and then add seasonings and chilies to it besides the garlic and the adobo or seasonador. Whatever you are using toss in a handful of cilantro.

Vegans and vegretarians can forgo the meat and use the veggie crumbles or just use the frejoles and the toppings I am going to mention in a bit. You may want to put vegan cheese and I am sorry there is no vegan substitue for any type of Mexican cheese which is a must. There is vegan yogurt however. I have seen it, Use either plain yogurt or sour cream along with the frejoles and other fillings of choice. Add 1 slice of avacado or add Guacamole, slice onion or shallot and tomato in to half moon slices and add these to your taco too and either use iceberg or even Boston baby lettuce in your taco too. This can be cut in to tiny pieces. Serve with a side of spanish rice and frejoles with crumbly cheese on top. Last but not least use a lime wedge to squirt lime juice on your taco.
P.S. I looked at this picture just now and I said OMG I forgot to write about nopales which means cactus which is on the plate in the picture with the tacos and the Spanish rice. Ok I am dealing with this right here and now. It is because I owe it to you guys to tell you how I pulled this off. I was in my mid to late 20s when I cooked it for the first time and I was seriously winging it because I didn’t know how to prepare it but I pulled it off and it tasted great. Again I am going to give you my take on this so hear it goes.

Take 3 or 4 cactus pettles and either with tweezers or pliers that is relegated for kitchen use only or use a knife sideways to speed it up gently remove the spines from the top the bottom and around each pettle of the cactus or better yet buy a zip baggy that is already done for you and cut up. They sell this at a lot of stores selling Mexican groceries. Wash and drain and wash off your other vegetables you have to use such as either 1 red tomato or 2 green tomitillios which are baby green tomatoes with their leafy husk on them. Peel the husk away and wash them. Peel 1 onion or shallot, 4 cloves of garlic and wash these too and chop them all. Now in a hot cast iron skillet on high heat add 1/4 cup of olive oil and add your onion or shallot and let them cook until brown then add your garlic and cook until the raw smell goes away then add either your red tomato or the tomitillios and season with 1 dried red chili of choice. add 1 pinch each of cumin seeds, black peppercorns to mortar and pestile and grind in to a powder then add to the onion mixture. Add 1 pinch each of oregano and marjoram and stir to combine and add 3 dashes of either goya seasonador or adobo. Add the cut cactus and cover and let cook for 15 minutes with the heat reduced to low. This is is now used to complete a Mexican meal that is authentic. Sorry I did not include this earlier.

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