Mexican meal with spicy soy chunks and delicious guacamole
We are always in the mood for Mexican, tasty tortillas with a delicious taco sauce, spicy soy chunks and delicious guacamole.
Porties: people
Ingrediënten
Tacosauce
- 1 big red onion
- 1 red bell pepper
- 1 green bell pepper
- 400 ml canned tomatoes
- 1 chili pepper (optional)
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- olive oil, pepper, salt
Guacamole
- 1 ripe avocado
- 1/2 red onion
- 1 clove of garlic
- 3 tablespoons fresh coriander or parsley
- salt, pepper
Spicy soy chunks
- 100 g soy chunks
- 1 tablespoon Marmite or soy sauce
- 1 red onion
- 1 clove of garlic
- 1 chili pepper
Side dishes
- 8 tortillas
- 1 iceberg salad
- 1 can maiz
- 1 creme fraiche
- 1 bag grated cheese
Instructies
Tacosauce
- Chop the onion and fry it in 2 tablespoons of olive oil until it is soft.
- Remove the seeds and cut the peppers into small pieces.
- Add the peppers to the onion.
- Toast the coriander seeds and cumin seeds in a dry frying pan to release the flavors. Then grind them fine in a mortar. Or you already use ground cumin and coriander of course.
- Add the spices to the bell pepper and onion mixture and stir well. Season with salt and pepper.
- Now add the mashed tomatoes and let it simmer on a low heat for at least 45 minutes.
- Taco sauce is one of those dishes that gets better when it's allowed to stand for a while. We often make it the day before or in the morning so that the flavors can absorb well.
- Just before eating, add a handful of chopped coriander leaves.
Guacamole
- Chop the onion and garlic very finely.
- Cut the avocado in half and remove the pit with a spoon. If you're not going to eat the guacamole right away, save the pit!
- Chop the coriander leaves or parsley very finely.
- Place the onion, garlic, avocado and coriander together in a mortar and mash until smooth. We also like it if it is not too finely mashed, but you can of course determine that yourself.
- Season with salt and pepper.
- Guacamole is best made just before you eat it. This will prevent the avocado from turning brown. To prevent this, put the pit in the guacamole until you are ready to eat it.
Spicy soy chunks
- The soy chunks must first be marinated, this will add flavor and change the texture until you have juicy chunks left after baking.
- Put 50 ml of water with 1 tablespoon of Marmite or 2 tablespoons of soy sauce in a bowl and stir well. Add the soy chunks and stir again. Let it stand for 30 minutes so that the moisture and flavor can absorb well.
- Meanwhile, finely chop the onion, garlic and chilli.
- Fry the onion in a few tablespoons of olive oil and after a few minutes add the garlic and chili pepper.
- If not all the liquid has been absorbed into the soy chunks, drain the liquid. Then add the soy chunks to the onion, garlic and pepper. Stir well until the chunks are well cooked and crispy.ed door totdat de brokjes goed warm en knapperig gebakken zijn.
Side dishes
- Preheat the oven to 150 degrees.
- Heat the tortillas. We roll them up in aluminum foil and heat them in the oven for a few minutes. This keeps the tortillas flexible and you can easily warm them after they are filled.
- Cut the salad into small pieces, put the corn, cheese and crème fraiche in a bowl.
- Now fill your tortilla with all the goodies on the table and enjoy.
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