“Carnitas” Tacos

We just finished our Cooking live and I have to thank you all for the amazing participation, it’s so much fun to cook with you! 

As promised, here it is the full recipe, let me know if you have any question and please tag me when you make any marinola recipe!! 

WHAT YOU WILL NEED:
Serves 4- 6 people

Tacos(15 small tacos):  

• 270g masa harina
• 270ml warm water
• 23g coconut oil
• ½ tsp salt
• ¼-1/2 cup cold water

“Carnita”: 

Spices(or just use chilli pre-mix spice) 

• 2 tsp cumin powder
• 2 tsp coriander
• ½ tsp smoked paprika
• 2 tsp sweet paprika
• 2 tsp dried oregano
• ½ tsp black pepper
• 1 tsp nutritional yeast

Veggies: 

• 1 medium onions, sliced
• 3 garlic cloves, mashed
• 1-2 fresh chilli, chopped(optional)
• 500g button mushroons, sliced
• Juice from 1 lime
• 2 tbsp mapple syrup
• 2 tbsp worcestershire sauce
• 2 spring onions, chopped
• 1 handfull chopped coriander
• 1-2 tbsp olive oil
• 250g cooked kidney beans(optional)
• 1 red bell pepper, sliced

Finishing: I served with some avocado lime cream(just avocado blended with some olive oil, salt and lots of lime juice)

HOW TO:

1. Carnitas: Mix the mushrooms, spices, olive oil, salt, onion and garlic and roast it for 20 minutes at 185°C; 
2. Add the beans and red bell pepper and roast for extra 10 minutes; 
3. Tacos: boil the water with the coconut oil and the salt; 
4. Pour over the masa harina and Set aside to rest for 20-30 minutes; 
5. Add the the cold water and mix well the dough until it is firm and soft, not dry. You can add more water if needed; 
6. Make 14-15 small balls and cover with a humid cloth; 
7. Open each ball with a tortilla press or a rolling pin between 2 parchment papers or plastic pieces. Cover it and let it sit over the counter; 
8. Grill each tortilla for about 1 minute each side. Set aside; 
9. Serve the tortillas warm, wrapped in a humid cloth with the warm « carnitas » and some avocado cream!