Australian Gourmet Traveller - (11)November 2020 (1)

TOTOPOS

Tortillachips

MAKESABOUT500GM

“OutsideofMexico,totoposareknownasgoodol’tortillachips,”saysCienfuegos.“Yes,you

canbuytheminlargebagsfromthesupermarket,buttheyaresupereasytomake at home

andtastemucho,muchobetter!”Youwillneeda tortillapressforthisrecipe.

500 ml(2cups)vegetableoil,

fordeep-frying

TORTILLAS

250 gmmasaflour

300 mlwarmwater

25 mlvegetableoil

Oil spray, for cooking

1 Tomaketortillas,combine

masaflour,warmwater,

oilanda pinchofsaltin

a bowltoforma softand

non-stickydough.Lightly

spraya heavy-basedfrying

panwithoilsprayandplace

over medium-high heat.

2 Placea squareofplastic

wrapoverbottomhalfofa

tortillapress.Tomake16cm

tortillas,roll50gmofthe

doughintoa ballandplace

inthemiddleofthetortilla

press.Coverwithanother

squareofplasticwrap(this

stopsthedoughstickingto

thepress),thenclosetortilla

pressandgentlypressto

flattenthedoughintoa

3mm-thicktortilla.Open

tortillapress,removeplastic

wrapandcookina frying

pan until just beginning to

colour(2minuteseachside).

Repeatwithremainingdough,

usingoilsprayasneeded.

3 Heatoilina large

heavy-basedsaucepan

to180°C.Cuttortillasinto

eightroughtrianglesthen,

workinginbatches,add

tortillatrianglestothehot

oilandfryuntilcrispand

lightlygolden(3minutes).

4 Removetortillasusing

a slottedspoonanddrain

onpapertowel.Season

withsalttotaste,andserve

with guacamole or salsa.

TACOSDECARNITAS

Slow-cooked pork tacos

MAKES 6

“TheoriginalcarnitasrecipecomesfromthestateofMichoacán,butit’salsoa populartaco

filling in Mexico City where locals eat tacos de carnitas for lunch,” says Cienfuegos.Pictured p98

250 gmporkribs

1 kgbonelesspork

shoulder,cutinto

5cmchunks

250 gmporkbelly,cut

into5cmchunks

100 gmporkskin,cutinto

1cmx 4cmstrips

3 kgporklard

375 mlevaporatedmilk

1 orange,cutinto8 slices

500 ml(2cups)cola

1 whiteonion

6 driedbayleaves

250 ml(1cup)fizzy

orangesoftdrink

1 tspdriedthyme

1 tspdriedmarjoram

1 tbspcloves

1 tbsp whole peppercorns

3 garliccloves

Tortillas,toserve

(seerecipeabove)

Picodegallo,toserve

(seerecipep104)

Lime wedges, to serve

1 Rub3 tbspsaltintoall

porkpiecesandsetaside.

Heatporklardina large

heavy-basedsaucepan

to120°C.Oncelardis hot,

slowlyaddevaporatedmilk,

orangeslicesandcola.

Reduceheattomedium,

thenaddonion,fiveofthe

bayleaves,orangesoftdrink

and1 litre(4cups)water.Tie

remainingbayleafin a muslin

bag with thyme and marjoram

andaddtopanwithcloves,

peppercornsandgarlic.

Continuetocook,stirring,

untilinfused(5minutes).

2 Addribsandporkshoulder

andcookfor 15 minutes,

thenaddporkbelly.Cook,

stirringfrequently,until

meathasa lightgolden

crust(20-30minutes).

Addporkskinandsimmer

untiltender(30minutes).

3 Meanwhile,maketortillas

andpicodegallo.

4 Removeporkfrompan

andsetasidetocoolslightly,

thencutintosmallpieces.

Dividecarnitasamongtortillas

andtopwithpicodegallo.

Serve with lime wedges.➤

102 GOURMET TRAVELLER