Swedish Taco Night Fridays: Corn Tortillas Revisited

Making Chicken Taquitos Again - What Else Is New ?

It came to me as a matter of curiosity if Swedes really know how to use and first prepare Corn Tortillas in order to enjoy them properly. It is only a recent inclusion at the ICA Stores that I have even seen them sold here at all. But flour tortillas are what are best known here and most Swedes use them as a Falafel Wrap like for a burrito or fold them after heating in the microwave into the familiar Taco shape. But if you simply nuke Corn Tortillas  in your  microwave and attempt to fold and use them as a Taco shell, you'll be greatly disappointed. Try and fold one of those nuked Corn Tortillas to make your flavourite Taco and no doubt you will experience it cracking or splitting apart. Who wants that ? Cooking the Corn Tortilla in Canola Oil [ Rapsolja ] not only gives the Corn Tortilla a more pliable leathery texture, but it also enhances and brings out the flavour of the Corn or Maize flour that you otherwise would have missed. To illustrate it another way, it should be done for the same exact reasons you add just enough Salt to your favourite foods and to bring out the flavours within that would otherwise be lost. Beyond this I really don't have much to add other than follow the pictures below and the explanations of what I did yesterday.

Started making more batches of Chicken Taquitos for storage in freezer for future use and decided to also make Corn Tortilla Soft Taco Shells and home made Corn Chips

Put one Corn Tortilla at a time and QUICKLY [do not linger]  cook on both sides. The idea or goal here is to make the Tortilla Taco Shell soft and leathery, not hard and brittle where it will break apart. So quickly warm up and lightly heat both sides inside the Canola Oil in a Cast Iron Frying Pan.

Now while the Tortilla is still hot and pliable, take your Tongs and fold it over halfway to make the folded characteristic Taco Shape.

Put the newly created Soft Taco Shell on a plate of paper towels to drain off excess oil while you place another Tortilla in the pan behind it.

After the Corn Tortilla Taco Shell has drained enough, place in a dish or Taco Shell Warmer which you can put on the table for family and friends to pick and build their own Tacos with all the other ingredients you've provided.

I often will do at least two at a time to speed things along. Here's an important note. Pay attention! DON'T cook them too long. If you do, you will get nothing more than a glorified large Taco Chip which will crack and break when you attempt to open it up and fill with your flavourite ingredients. REMEMBER, you want it to be the consistency and texture of soft leather. I know you all know what I'm taking about. You may need to practice this.

Okay, shifting gears here for a moment. You can actually cut an entire stack of Corn Tortillas with a shape knife into triangular wedges for making Corn Chips for dipping into Salsa or Guacamole. Most of the store brand Tortilla chips sold in Sweden are from a liquid corn flour dough mix which is shaped or injected into a mold into the characteristic triangle or round shapes for Nacho chips and then cooked. These are not the true chips served at Mexican Restaurants over in the States or Mexico. Most make their own and serve them hot to you as an appetizer. These chips are superior in flavour and texture. 

Again place and cook them in the Canola Oil just like you did the whole round corn Tortilla for Taco Shell creation. However in this case, you want to leave them longer to become hard and crispy, but not too long or they will burn.

Once again, just as you did with the Corn Taco Shells, place these chips on a paper towel to drain and lightly salt them. Notice the right amount of Taco Chip colouring here ? Then just place them all in a large bowl for serving on the table.

Ooooookay, and finally one last picture. This is what you don't want to do. I had one last batch of corn wedges and was in a hurry, turned up the heat and covered with a lid. Got busy doing other things and saw the steam arising from the lid and found the darker chips. However, unbelievably they still tasted good. But it's a colour thing. Looks better to your guests to have the light crispy look as opposed to burnt!!!

Enjoy Your Friday Taco Night!

Swedish Taco Night Fridays: Tequila Chicken

Well here are the ingredients for Sweden

Obviously the chicken is the most important. The are a couple of brand names here. Clearly Bröstfile (breast file) are the most sought after and expensive of the chicken parts. You can purchase high end priced Guldfågeln as seen in the photo above right.

Or you can go for the cheapy brand label called Euro-Shopper which is sort of a spooky looking generic brand from the mainland continent I assume. And who knows what or where it comes from. I get a feeling of  Industrial Ag when I see it. Oh well, the Tequila marinate corrects any of the Industrial Ag health issues anyway right ? Just kidding! - *smile*

Next there is the Tequila for the main marinate. We had friends bring over this past July for us a bottle of Tequila. What we didn't expect was two bottles of X-Large El Jimador 100% Puro Agave. This is the sipping Tequila for those special occasions. Like slamming down shots followed by Budweiser ? Kidding! But seriously, the reason the pure 100% Agave is so expensive is that there is only so much actually agave growing plantations in all the world. Hence the cheaper versions which are watered down with common grain alcohol. I'm guessing something like Vodka is neutral.

But I'd rather use Jose Quervo or another cheaper brand and quality as opposed to the expensive. Even though most Tequila brands are not 100% Agave but have a large measure of tasteless grain alcohol added to make the flavour go farther, it nevertheless has the Tequila taste and it's for a marinate anyway. If you've never been to an American Mexican Restaurant or even one in Mexico and had real Tequila marinate and grilled chicken, then you don't have a clue as to what you've been missing. 

Limes are also important as these components and flavours in combination will not only compliment one another but kill potentially any bacterial problem associated with our modern industrial Ag-Farm Industries. Besides, if you also want Margaritas, you can also make your own mix here as Margarita mix imported to Sweden is insanely priced at about $13.00 a bottle. Seriously, that's Svenskland!  

Cilantro - (Koriander) 

Okay here a new rule. As long as you Swedes are going to make Mexican Food on Fridays or any other night, start calling one of the primo herb ingredients to Mexican food - Cilantro & not Coriander. Coriander is a Mediterranean herb for Mediterranean food dishes. The common packaging for Cilantro here are the cute little Santa Maria live herb packages you see above located in every produce section. There truly is nothing like fresh cilantro. Sorry, Coriander. Start getting use to the Spanish word/term is you really want to get into the mood of Mexican cooking.

We often get these at ICA MAXI or Hemköp, but because I use so much in my cooking I quite often go over to the local Middle Eastern Immigrant Produce Store and purchase the much larger bunches of Cilantro as seen above and store it for a week in our fridge's produce bin. It's cheaper, more quantity and has generally a darker richer green colour than the usual Green House grown brands. I have no idea where they get it, but the Arab/Persian store owners have inside tracks outside of Sweden for getting better quality produce. Trust me, people who come from warmer climates know better when it comes to quality produce, what we like and are use to. Still though, the other brands are good, but - Just Say'n . . ! Okay here's one last word on Cilantro. Watch this video from Taco Bell (for you Euros this is a long time Mexican Fast Food chain started way back in the 1964 in the U.S.) But this video of theirs illustrates and educates the importance of Cilantro to Mexican Food. 

The Spices - Santa Maria

Okay no big secret here. I like the Santa Maria spice collection. It's true many recipes call for just the right measured individual ingredients and you can go the route. However I want quick and fast and they have actually done a terrific job with their various blends. The most popular one I use is indeed their original Taco Spice, but the Habanero is a often used flavourite for me. I don't know what it is about Habanero, but it seems to have a slight smokiness to it, without actually being smoked over wood fire. It's also inexplicably addictive. Seriously your mouth is on fire, you lay off the Habanero Salsa till the mouth cools off, but finally you find yourself craving more. Go figure!

The Recipe:

1/2 cup Gold Tequila

1 Lime

3 garlic cloves crushed in a handpress

2 teaspoon sea salt

1/4 cup Canola Oil (for Euros - Rapseed) 

2 tablespoons reg Butter (Bregott)

2/3 packet of flavourite Santa Maria Spice

one small bunch (about 8 stems) Cilantro

3 Chicken Breasts (Kyckling Bröstfile)

Mixing and Marinate 

I like to do things quickly, but the marinating should be given enough time to do it's work of getting that main ingredient for which the dish is named after - Tequila - to do it's work of infusing that particular flavour into the chicken.  I like to slice the breast files length wise into long slender strips. Although if I choose to Bar-B-Q, I leave them whole. This recipe is one I did very quick last night. You can mix the ingredients into a plastic bag and marinate for an hour or so before cooking, but I like to put all the strips into an oval glass ovenware dish, add the Tequila all over the top of the chicken, squeezing one lime on top of that and then adding the Sea Salt & my choice of Santa Maria Taco Spice over the top of the chicken, then turning them over and doing the same to the other side. Cover dish and let it set at room temperature for an hour and then placing in a hot frying pan where the Canola Oil & butter already are. I first however mix in the finely pressed garlic gloves in the hot oil and often I'll throw in some sliced yellow onions for a change, but not always. My main purpose is for that Tequila flavour to win out above everything else. You can actually go too far with other ingredients and mask that flavour. The Cilantro I rinse with water and finely mince or chop on a cutting board and sprinkle evenly over the top of the chicken in the frying pan. I also have added prior to cooking in the marinate and so can you. Next cover with a lid and allow to slowly cook on low heat. Chicken like fish cooks very fast and cooking to fast can make it tough. The way I do it the chicken comes out delicate & tender which has the effect of melting in your mouth when you bite in. 

BAR-B-Q Files

There are of course countless ways to cook, bake, broil or you can BAR-B-Q this chicken marinate, but this is the quick-easy approach for me. You can serve it with a rice dish or even beans. I have to admit as far as Mexican Cooking here in Sweden, Frijoles (W/ Pinto Beans) has not exactly caught on here. But we're working on that as I've done them from scratch before when I've had guests over for a meal. Okay, this was simple, not complicated. Anyone can do this. Wow, when I did it last night and took the cover off the pan mid-way through the cooking, the aroma was killer. Just remember one thing - It's called Cilantro, not Koriander!

Hurray, it's "Taco Night Fridays"

Taco Night Fridays is a  Mexican  *cough-cough*,  I mean Swedish tradition. Aside from the usual long lines at most SYSTEMBOLAGET Stores across Sweden before the weekend begins where the folk who live along the Vodka Belt of the planet load up on all manner of their favourite drink, the Taco Night has an even more powerful draw. 

A Swedish Traditional Food = Taco Fridays!

Interestingly it all starts at your local Swedish Grocery Store. We like to shop at the local ICA-MAXI Store in Torslanda or the ICA Kvantum Store in Sannegårdenhaven Eriksberg on Hissingen. 

MAXI ICA Stormarknad - Torslanda

Photo: Mine

It all begins here in the Produce Section. Quite often in the produce section there will be a display with products from brand names like Old El Paso & Santa Maria. These companies provide all manner of Mexican Spices, Tortillas, Taco Shells & Tubs (like the ones  introduced by Taco Bell in the 1960s)  jars of Salsas etc etc etc. They will have Avocados and Tomatoes displayed in among these other products on Fridays to induce people into purchasing these for Friday Night Tacos. Funny thing here about that word Taco. To a Swede, everything Mexican is Taco. Doesn't matter if we're talking Enchilada, Burrito, Chile Relleno, Taquitos,   Quesadilla or whatever, it's all Tacos. I think it's a Socialist version of Logam where everything must be equal. 

Photo: Mine

Ah here is my section. I would have photographed the entire thing bit these two feisty ladies wouldn't get out of the way - whatever! Al manner of things Mexican from Tortilla Chips (plain or flavoured) Flour Tortillas and a phony type of corn tortilla which is mixed with wheat flour which basically has the same taste as flour. Anyone who has had corn tortillas knows what I'm talking about. Now this section is dedicated to all Old El Paso & Santa Maria brand name products, but still such a large aisle dedicated to the Mexican palate is something one would not expect to find in northern country like Sweden. For me it's a life saver.

Photo: Mine

This section is important for getting grated  Cheese for Tacos. I purchase a bag labeled  Pizza Ost(cheese) for this. You can also get something called Creme Fraiche(sour cream) from the Dairy section where milk is located.

Photo: Mine

This is the Torslanda Bakery section, but I prefer bread from ICA Kvantum Store at Sannegårds. When they remodeled this store a couple of years ago they gave up a bread brand in favour of another which for me was cheaper and less quality. ICA Kvantum Store in Sannegården picked up the older brand which has the more rustig chewy bread. 

Okay, so here is what I pick up at any of the stores throughout the week fresh for making Salsa. I actually dislike the canned or jar brands. The first thing one needs is an electric food processor. I have used a manual hand crank salsa maker, but I like the electric it's faster. The one pictured here on the right looks exactly like our own on the kitchen counter. They're great and beat the hang crack gadgets on the market

Next I first choose either the Jalapeno or Habanero chiles for adding the flavour and heat that I want. I often have gotten into trouble from my family for purchasing and using the Habanero. As you know, many northern Europeans burn their lips on Ketchup. Actually these Greenhouse grown Jalapenos are bred for Gringo Styled palates.

Next I need to red or yellow onion for the Salsa. Usually I choose yellow onion for this. Good quality onions are hard to come by in Sweden. Of course most everything produce-wise is imported from warmer countries that grow it. I often joke about onions being grown in Israel or Africa and loaded onto an old wooden sailing ship which has been out to sea for months before arriving at Gothenberg Harbour. You have to carefully choose by squeezing for firmness because often times that can be rotten inside, especially in winter.

And what Salsa would not be the same without a good strong fresh garlic for which you will need a good garlic hand operated press tool. I use about three or four cloves from the garlic bunch. When you think about it, all of these ingredients which go into making salsa are a very healthful bunch & sickness preventative.

Next you will need some Cilantro or as the Euro-zone refers to it as Coriander. This is usually one thing that is missing in many of the Salsas made here in Europe I've tried. When generally get the Santa Maria brand nicely packaged Coriander or purchase large bundles from a few of the Immigrant produce stores here in Sweden which often have better and bigger quality and quantity. We go through a lot of it every week and so buy large bundles. The immigrant stores also usually have better prices. Even quality. Well, at least larger sized produce. They have connections.

Now finally there both limes and spices to add to the final flavouring of your Salsa. Seriously , what Mexican Food wouldn't be without some good limes ? Not only have we used a half of one in the Salsa for freshness and preserving, but what is left over can be used for your Corona Beer or for making your own Margarita mix. Margarita Mix here is outrageously expensive, almost $10+. We make half the mix with fresh squeezed lime juice and the other half with a sugary lime juice syrup concentrate from the store. 

Of course the spices, I almost forgot- We purchase the already made Santa Maria or Old El Paso Taco Spice mix blends in the small packets. Mostly though it is Santa Maria. Original Taco Spice mix and/or some of the Habanero Salsa mix. They actually have a huge variety of mixes. We get the Chile Con Carne mix for bean and ground beef chile making and also the lime and coriander or smoked chile flavoured. All of them very good and fun to experiment with. 

Now is the time to put it all together. Main ingredient first though are the Tomatoes. We buy over here the Dutch Green House grown in what are called Kvist Tomatoes which look like the photo above to the left. These are always identified by the green stems still connected to the bunch. In that food processor and cut up into four quarters the tomato and I figure about two thirds of the blender should be tomato. Next I use one large yellow onion which I cut in half and then half again to get four chucks which I put in the blender. Next four or five garlic clove peeled and pressed into the mix. As far as chiles, I use two Jalapenos or just one Habanero depending on what type of salsa I want. I finely slice length-wise several chile thin strips after cutting off the stem and then finely chop these thin slices to make little bits and add them to the mix. Next I take about 8 or 10 long stems of Cilantro (Coriander) and chop them finely on a cutting board before adding them to the mix. I then add generous portions of the Santa Maria Taco spice mix to the mix leaving about a quarter of the mix in the package, but you can add as much or less to your own taste. I have created mixes from scratch, but this store brand is fast and easy and tastes perfect. Then I add the half wedge of whole lime squeezed into the mix, put the lid on and blend. Depending on how long you blend, you will get a Pico de Gallo mix which is chunky in texture or liquefied to a hot sauce blend. 

Pico de Gallo is a chunky type of blend as seen here for which you may use the blending food processor to accomplish or do it by hand.

Real Salsa on the other hand is more of a blended liquefied texture for which many prefer to dip their corn chips into. Well, this should get your Taco Night Fridays off to a good start. Next week I'll do a Part Two with the actual taco making and my own Guacamole mix. Oh and don't forget the Coronas or Margaritas !!! BTW, Corona 3.2 Beer can be purchased at ICA MAXI & Kvantum Stores.

Corona with Lime - Don't Be Greedy!

References and websites for recipes:

http://www.santamariaworld.com/choose-country/index.html?nocache=1

http://www.oldelpaso.co.uk/

http://www.tasteofhome.com/Recipes/Mexican-Salsa

http://www.mexgrocer.com/mexican-recipes-salsas.html

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And for people in the United States here is a website to a southwest Mexican Grocery Chain store that I absolutely love when I'm there. I could love working at this place.Cardenas Market

http://www.cardenasmarkets.com/home/home_en.html

Cardenas Market - El Centro California