Mexican Flavours with a hint of Summer!
Blue tortillas?! Hell yes. Delve into these fresh and funky tacos all year long.
Adobo Prawn and Blue Tortilla Tacos
- 1 tsp Sea Salt
- 1 tsp Cumin Seeds
- 2 cupa Masa Harina blur corn flour
- 1 cup Warm Water
- Oil for Frying
- 1 Large Red Onion finely chopped
- 3 Cloves of Garlic finely chopped
- Large Handful of Corriander stalks included and finely chopped
- 2 tsp Chipotle Sauce
- 2 tsp Cumin Seeds
- 2 Limes zest and juice
- Sea Salt and Black Pepper
- 800 grams Peeled Prawns
- Olive Oil
- In a dry pan over a moderate heat, combine the sea salt and cumin seeds and toast lightly for several minutes until fragrant. Remove from the heat and allow to cool for a bit before crushing into a rough powder with a pestle and mortar.
- In a large mixing bowl, combine the masa harina with the cumin and salt mix, create a well in the centre, and add the warm water. Mix into a soft, consistent dough - add a little more water if it seems a little dry. Shape into a sort of flattened discus and cut into four equal quarters, then halve each quarter. Roll each into a ball and then roll out thinly into roughly 15cm diameter rounds.
- Heat a Lodge 20cm cast iron skillet over a moderately high heat. Add a tiny brush of oil and gently cook the tortillas for a few minutes on both sides, keeping them warm wrapped up in a clean tea towel as you finish the rest. These will reheat well
- In a mixing bowl, combine the red onion, coriander, chipotle, cumin seeds, lime zest and juice, together with enough salt and pepper to taste - season bravely.
- Add the prawns and rub the mix into them well. Cover and chill in the fridge for a couple of hours or overnight if you have time.
- Remove from the fridge and allow to come up to room temperature for 30 minutes before you want to cook them.
- Get a large Lodge skillet going over a fairly high heat. Add a glug of olive oil and let it heat up nice and hot, and then add the prawns, in batches if necessary. Don’t overcrowd the pan. You want a good sizzle to get a bit of caramelisation. Once they’re done - a few minutes max - remove from the pan and taste and season with more salt and pepper. Throw in the extra chopped coriander, squeeze over a bit more lime juice, and serve alongside the tortillas whilst still warm.
Press Release: Undertow Media September 2022
Want to see more? Lodge Cast Iron’s cookbook lands in September 2022. Get your hands on it with any purchase of Lodge Cast Iron’s wide range of pre-seasoned products from all major homeware retailers and online at www.lodgecastiron.co.nz
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.