Taco Legend Hidden Highlights- Staff Home Testing!
While we could never get enough of warming, hearty chillies and cheesy nachos smothered in mashed avocado, Spicery staff have decided to delve into the glimmering cenotes of the Taco Legend book and shine a spotlight on the hidden gems you may not have made yet!
To dig a bit deeper and unearth the hidden deliciousness, a few lucky Spicerers were each given a recipe from the treasure trove of lesser known Taco Legend recipes, to make at home and pass on their new found expertise(!) so keep reading for some seriously spec-TACO-ular inspiration and creations to make the most of your Taco Legend status...
Jess' TL Club Recipe - Picaditas- (fried corn cakes, page 128) with Carne Asada (page 61) (vegan), Roast Sweet Potato (page 98), Mexican Veg (page 192) , Mayocrema (page 170), Essential Guacamole (page 152) and Charro Beans (page 196) (vegan)
I made this vegan by using vegan mayo and sour cream, vegan pea protein strips and vegan bacon. Cooking time was generous and prep could conceivably be longer as there is a lot of chopping etc, It's useful to see the photo on the following page about the 3mm sides- they turned out quite frizbee-esque!
Overall, they were great. We stuffed chocolate buttons in a couple for pudding! Not the easiest thing to eat though- I had to dismantle them for the kids. My photos don't do them justice!
Buñuelos (crispy, fried cinnamon dough- page 214)
Georgia: They had a nice doughy texture like doughnuts and the sour cream and sugar dip really grew on us - once you get used to the slightly tangy and savoury taste of it, it's very enjoyable and tastes a lot like cream cheese frosting that you'd get on a cake!
Ours didn't seem to go as dimpled/bubbly as some pics I've seen (we perhaps made them too thick) but they looked good, especially laid out on a plate with the dip in the centre.
Tommy and Nick: Easy to prepare and quick to cook, they were good! Crunchy but soft on the inside. Didn’t expect them to be like a biscuit more so was surprised when we cooked the first one. Sugar coating was great of course. We used a gluten free flour I think it would have been much better with wheat!
They looked so tasty! They Fluffed up well and were golden!
Ailbhe's Taco Legend tasting menu:
Chilaquiles (fried pieces of tortilla drenched in salsa- page 42)
The prep was shorter than stated 25 mins, more like 10 to 15 mins and they were delicious, the sauce was really tasty and a nice change to a usual salsa type sauce. The colour of the sauce contrasted nicely against the tortilla chips and my boyfriend said another cheese like cheddar would have worked nicely also on top!
Elote (cob of corn smothered in cheese- page 48)
Yum, really like this one. The spice blend on this tastes amazing on the corn!
Top tip: rolling the corn in the grated cheese kind of made the cheese very clumpy and didn't stick that well, so it was better to kind of sprinkle it on
Mexican Spring Greens- Acelgas Guisadas (page 91)
Prep was only about 10 minutes, cook time was about right. Very nice- looked nice as a side dish with the strong green colour of the greens!
Pambazos (crusty salsa-soaked bread roll -page 124)
Robyn (with chicken adobo filling-page 52):
I would never have thought that in order to create the most delicious sandwich you’d need to soak the roll in a sea of salsa, but you do! The kitchen paper definitely came in handy as it’s ultra messy, especially if you stuff in all the salsas and filling like I did!
The roll looked pretty cool - crispy red roll with lots of colourful fillings, it feels a bit strange to soak the roll in the salsa and I ended up spooning a bit extra on top when frying in the pan as I couldn’t be sure they soaked enough in!
Adam: Going on the time for assembling, it took slightly longer than 15 minutes. They were really appetising! It made my taste buds dance with delight. It was one of those plates of food you know you're going to enjoy before you've even tasted it.
Everything tasted great! Good balance of flavours and the textures were nice. Each element worked well together, the lime juice takes salad to the next level. It was really enjoyable- Would recommend to a friend!
Quesadillas (tortillas stuffed with cheese, meat or vegetables then griddled- page 120) - with fillings Essential Papas a la Mexicana (crispy, fried potatoes- page 58), Roasted Tomato Salsa (page 176) and Refried Beans (blended beans and cheese- page 198)
Rhys: Everything tasted superb! My brother and sister thought the refried Beans looked purple and the Quesadillas needed water to stick when folded, but the method was clear and easy to follow
Café De Olla Panna Cotta (cinnamon, allspice and clove panna cotta-page 216)
Nick- 10/10 on taste! Silky, creamy, good amount of sweet and spice!
Tommy- Really tasty! Nice level of sweetness and spice. The coffee punch was really great. If it had set a little bit more it would have been spot on. We’d definitely make it again.
Really easy to prep, time in the fridge to set wasn’t long enough though. Maybe the fridge wasn’t cold enough or the mixture too warm. It was quite runny off the spoon but was really tasty! A nice colour, warming and inviting. Like cinnamon and coffee. We made it in a glass ramekin maybe in a more colourful pot would have been nicer
We have 4 more in the fridge so hopefully in the morning it will have set more! We’ll make it again!
Enchiladas (tortillas coated in chilli sauce then griddled-page 116)
Kelly: Everything came together really great- we used a wholewheat tortilla to help make this quite a healthy dish. Super easy to make and lots of fun picking our fillings and salads, of which there are plenty to choose from!
Just great- we couldn’t wait to get stuck in once it came out of the oven!
We hope this has inspired you to experiment and explore the plethora of exciting Taco Legend recipes just waiting to be discovered- don't forget to post your creations to our Wall of Fame for the chance to win a prize and have your masterpieces featured on our delivery boxes!