Takos za početak vikenda / Tacos – rejoicing start of the weekend

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Generalno, volim spontanost. Lep, ispunjavajući osećaj kada uradiš nešto totalno neplanirano i zbog same činjenice da nisi ništa očekivao, ta stvar je nekako čista, nepokvarena.

Tako smo pre 3 nedelje sasvim spontano, prilikom svraćanja u TC Mercator, odlučili da pravimo takose. Da, ti ukusni zavijuci puni svega i svačega su nas totalno kupili. I evo sada, posle 3 nedelje od prvog pravljenja, takosi su ritual petka uveče.

Zahvalna i (relativno) brza, a neverovatno ukusna klopa u koju možete strpati šta god vam je pri ruci. Mi svakako smatramo da su paprika i crni luka nezaobilazni sastojci, a ostalo po želji. Mi biljojedi se zadržavamo na povrću i orašastim plodovima, a za mesojede je super varijanta i piletina ili mleveno meso.

Da ne dužim, za verziju 1.3 smo iskoristili sledeće:

– 2 pakovanja po 8 kukuruznih tortilja

Za punjenje:

– 450g zamrznute sataraš mešavine (crvena paprika, paradajz i crni luka)
– 450g zamrznutog kukuruza šećerca
– 60g zelenih maslina bez koštica
– 200g pečenog kikirikija
– 1/3 šolje semena lana
– Glavica crnog luka
– So, biber (i drugi začini po volji)
– Devičansko maslinovo ulje

Guacamole:

– 2 zrela avokada
– 1 ceo limun
– Beli luk u prahu (granulama)
– Čili u prahu
– So

Postupak:

Na ulju smo propržili sataraš mešavinu, pa kad je paprika malo omekšala, dodali I kukuruz šećerac i seckane zelene masline. Kada se sve lepo ukrčkalo, dodali smo mleveni kikiriki i lan, so i biber i sklonili sa šporeta. Zasebno smo ispržili seckanu glavicu crnog luka i posolili, jer se pokvari ukus ako se posle prži sa još nečim što pusti vodu, pa je onda više kao kuvan, bljak, to ne želimo 🙂 Na kraju umešati luka u prvobitnu smesu i voilà, punjenje za takose gotovo!

Za guacamole smo dva zrela avokada očistili i izgnječili viljuškom, dodali sok jednog limuna, beli luk u granulama, čili i so. Gotovo dok kažeš keks! Ko je rekao keks, kakav keks, ovo je recept za takose.

Nije da se hvalimo, ali takosi su ispali boli glava. Tačnije, više boli stomak, pošto smo se prejeli, jer kad je klopa dobra, ko zna kad treba da stane? I pored toga, ostalo ih je i za subotu ujutru, e to ja zovem dobro jutro ili na maternjem, meksičkom – ¡Buenos días!

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Generally speaking, I like spontaneity. That nice, rewarding feeling when you do something totally unplanned; due to the fact that you didn’t expect anything, that thing has a kind of pure, unspoiled feel to it.

Three weeks ago, after casual dropping by a Mercator, we spontaneously decided to make tacos. Yes, those delicious swirls full of everything have bought us. And now, after 3 weeks of the first version, tacos are the ritual of Friday night.

Easy to make and relatively quick, tacos are incredibly tasty grub in which you can cram whatever you got. Certainly, we believe that the bell pepper and onions are must-have ingredients, and the rest is up to you. For vegans and vegetarians there is a lot of vegetables and nuts to choose from, and meat eaters can also add chicken or minced meat.

To keep it short, for version 1.3 we used the following:

– 2 packs of 8 corn tortillas

For the filling:

– 450 grams of frozen sataras mixture (chopped red bell peppers, tomatoes and onions)
– 450 grams of frozen sweet corn
– 60 grams of pitted green olives
– 200 grams of roasted peanuts
– 1/3 cup of flax seed
– An onion
– Salt and pepper (and other spices as desired)
– Virgin olive oil

Guacamole:

– 2 ripe avocados
– 1 whole lemon
– Garlic powder
– Chili powder
– Salt

Procedure:

We sautéed sataras mixture, and when the bell peppers got a little bit softer, we added the corn and chopped green olives. When everything was nice and soft, we added ground peanuts and flax seed, salt and pepper and turned off the stove. Separately we chopped onion, salted and sautéed it. We like to do this separately, because in that way it preserves more of its taste and sweetness. Finally, we mixed the onion with the original mixture, and voilà, filling for the tacos was over!

For the guacamole we chopped two ripe avocados and mashed them with a fork, added the juice of one lemon, garlic powder, chili powder and salt. Over before you know it!

We don’t want to brag, but the tacos were exquisite. Important note: there is a big risk of overeating, because when the grub is good, who knows when to stop himself? Despite that, there were some leftovers for Saturday morning. And that is what I call a good morning or in the native Mexican- ¡Buenos días!

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