Taco Fiesta

Sara and Danny's Taco Fiesta


By Sara and Danny from episode 12

Serve with 24 grilled soft taco shells and a bowl of shredded cabbage to feed 8.


Pulled pork
2 pork tenderloins
2 onions, finely diced
5 garlic cloves, finely chopped
1 bottle of beer
1 can chopped tomatoes
1 L of chicken stock
1 C of Mexican dry rub (homemade is best, brown sugar, salt and your favourite Mexican spices)
3 Tbsp of honey

Chicken fried oysters
24 oysters
2 Tbsp chipotle sauce
1 C flour
1 C corn meal
1 tsp baking powder
1 tsp ground cumin
1 tsp smoked paprika

Spicy beans
1 onion, finely diced
1 Tbsp olive oil
2 tsp ground cumin
1 tsp smoked paprika
1 Tbsp tomato puree
2 tsp chipotle paste
2 Tbsp brown sugar
2 Tbsp red wine vinegar
1 can black beans
1 can kidney beans
Salt and pepper to taste

4 ripe avocados
1 small red onion, finely diced
Juice of 2 lemons
Salt and pepper to taste
1/2 C chopped coriander
1 Tbsp chihula hot sauce

Mango black rice
3 C black rice
2 L salted water
1 mango, finely diced
½ C fresh coriander
Juice of 1 lime

Smokin' hot salsa
4 sweet red peppers
6 large red chillies
4 chipotle peppers in adobo sauce
1 can chopped tomatoes
Salt and pepper to taste

Pico de Gallo
5 tomatoes without seeds, finely diced
1 can of corn kernels
1 red onion, finely diced
1/2 cup chopped coriander
1 cup diced watermelon
Juice of a 2 limes
1 Tbsp of sea salt
1 Tbsp chihula hot sauce

Chipotle sour cream
300ml sour cream
4 Tbsp chipotle sauce


Pulled pork

  1. Dry rub the tenderloins and leave for an hour, then in a heavy iron pan fry off onions and garlic, add tenderloins and seer on all sides.
  2. Remove loins and glaze with the honey. Place glazed pork onto a hot BBQ and char on all sides, return to the pan and add all other ingredients. Cover pan and place in the BBQ or oven at 180 for 60 minutes.
  3. Remove pork from liquid and leave to rest. Boil liquid down by half to create sauce. Pull the pork with 2 forks and place back in the liquid to re absorb.

Chicken fried oysters

  1. Shuck oysters and place in a bowl, cover with buttermilk. Add chipotle sauce, stir and leave to soak for an hour.
  2. In another bowl prepare flour, corn meal, baking powder, of ground cumin and smoked paprika.
  3. Once soaked coat the oysters in the flour mix and drop into a pan of hot oil in small batches, fry for 30 seconds then remove and place on paper towels to soak up excess oil. Serve immediately.

Spicy beans
Fry off onions and spices, add everything else and simmer for 30 minutes, add water if it starts to cook dry.

Mash avocado with a fork, add all other ingredients and mix well.

Mango black rice

  1. Rinse black rice and then soak in water for an hour, drain and then boil in salted water for 25 minutes.
  2. Drain and stir through 1 mango finely diced and 1/2 a cup of chopped coriander. Finish with the juice of a lime to serve.

 Smokin' hot salsa

  1. Remove seeds from sweet peppers, oil and season sweet peppers and whole chillies then grill on charcoal BBQ.
  2. Once charred remove and leave to cool. Chop chillies, sweet peppers and chipotle peppers and add to a pan with all other ingredients. Gently simmer for 40 minutes, adding water if it gets too dry.

Pico de Gallo
Combine all ingredients in a bowl. Cover and refrigerate for at least an hour to allow flavour to build. Drain off excess liquid before serving.

Chipotle Sour Cream
Mix ingredients well in a bowl and refrigerate until serving.

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