Mexico - Foodtravel

Mexican tacos

December 9, 2020 /

Yes, we all love tacos right, and for me that’s always a given card for a dinner party, seeing as most people seem to enjoy our Swedish version of the meal. But just to spice it up a bit and just give it that little extra, we decided to go all-in on Mexican taco night.


In Sweden, we mostly use minced meat, store-bought tortilla bread, and chips, along with some veggies and a hot tomatosause and sour cream. That’s basically a Swedish taco Friday, also called fredagsmys.

So we made Mexican Carnitas instead of our usual meats, and a Pig out Salsa, some regular salsa, homemade tortillas, and nacho chips. That was served with two different types of Mexican beer, and of course some Tequila. Hey, you can’t really have a Mexican night without Tequila?

Mexican Carnitas

Peel and chop 8 garlic cloves, that you mix with 1 dl brown sugar, 3 tbsp oregano, paprika powder – both 3 tbsp regular and1 tbsp smoked, 2,5 tbsp chili powder, 2 tsp cinnamon, and 4 tsp salt. Rub the mixture of spices on to the Pork Carts, and leave to marinate for about an hour.

Turn on your oven to 225 degrees.
Gently broil your 1,5 kg of Pork Cart in a pan with both butter and oil, then leave the meat in an oven-safe pan and add the juice of two oranges, two limes, some soya, and two bottles of Mexican beer. Yes, Corona. Tear the shell of one orange and add that to the pan as well, then cook it all in the oven for one and a half hour, until most of the fluids are gone, that would make the meat tender enough to be pulled apart – like pulled pork, only its Mexican style that’s served as tacos.

It sure took a while to cook the Carnitas, but it was well worth it. Can you even imagine the smell that filled the kitchen with all the spices… so yummy!

Pig out Salsa

So you mix 1 tsp of olive oil with a garlic clove and a 2,5 dl of corn kernels, add 1 dl of black beans, 250 g of cherry tomatoes, half of the red onion, and some finely chopped coriander. You can absolutely change the coriander to cilantro, which I did after I figured out that I don’t really like the taste of coriander. Add some sugar, salt, and pepper and you’re good to go.
It kind of looks like a salad with sausage huh?

Homemade Tortillas and Nachos

The tortillas were nothing short of amazing, except for the first one which is kind of like the first pancake, always a failure. Just mix flour, baking soda, salt, butter, water, and olive oil into a batter. Fry the tortillas just as you do a pancake, super easy.

The nacho on the other hand was a whole other story… it tasted great, but we kind of followed the recipe into the wild. So for starters, you add cornflour, baking soda, chili powder, salt, water, and rapeseed oil into a bowl, that you turn into a dough. Roll the dough onto an oven plate, and here comes the part that made our nachos a bit muchy… bake in the oven at 175 degrees for 10 minutes. In hindsight, we should have gone with the gut-feeling and had the nachos in the oven until they looked ready cuz they were so not ready in 10 minutes. Our chips were kind of chewy not crispy, the flavor was good though, but Nah… next time we`ll do it our own way.

Doesn’t this just look like the perfect table spread for the beginning of autumn? Oh and the beer you see in the background is Bocanegra and Negra Modelo. They were both on the sweeter side, which worked just fine with the spicy food. I am not much of a beer drinker, so maybe my two cents in the matter aren`t really that fair, but in my opinion, they were both okay. Personally, I would have preferred a glass of red wine to this meal, but beer worked.

Do you have a favorite Mexican dish?

//Ann

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