Secret Taco
I knew I wanted to put offal tacos on the menu, but I also knew nobody would order them. These were the best tacos I ate in Mexico and the United States and I wanted to share the beauty of what really good offal could be... It can be glorious! Here’s what I discovered at El Loco: if you pair offal with an awesome salsa, anyone is going to eat it.
When we wrote the menu, we thought, ‘How can we do this? How can we encourage people to be adventurous and try something different?’ The rule was that staff was not allowed – under any circumstances – to tell people what was in the secret taco until after they’d finished eating it. And it worked. I’m super-happy that a lot of people have the balls to order it knowing the ‘secret’ ingredient was probably going to include something they might not ordinarily order. The rule is still in place today and most who try it feel a sense of achievement that they’ve gone there.
Ingredients
Sweet Corn Salsa
2 200 g 7 oz ½ 1 bunch 1 2 - juice of
2 2
Salad Dressing
2½ tablespoons 2½ tablespoons 2½ tablespoons 2½ tablespoons 1¼ tablespoons
Chipotle Mayonnaise
100 g 3½ oz 700 g 1 lb 9 oz
The Rest
10 150 g 5½ oz 1 bunch 5
Method
Sweet Corn Salsa
Put all the ingredients except the sweet corn in a food processor and blend to a salsa consistency (not too smooth). Season to taste with salt then add the sweet corn.
Salad Dressing
Whisk all the ingredients with
Chipotle Mayonnaise
Put the chipotles into the bowl of a food processor and process until a smooth paste forms. Whisk this with the mayonnaise in a bowl, then transfer to a squeezie bottle. Store in the fridge until needed.
The Rest
To warm the tortillas, put one or two at a time in a dry (don’t add any oil) frying pan over a medium heat. Leave until they soften and the edges start to slightly char. Don’t cook them too long or they will completely dry out. Keep them soft and warm in a folded tea towel (dish towel) until ready to use.
Combine the cabbage, coriander and spring onions in a small bowl. Add the salad dressing a little at a time, mixing well.
Put the tortillas on a large serving plate and top each with your chosen offal (pages 120–1). Add some cabbage salad, followed by a spoonful of sweet corn salsa and a squiggle of chipotle mayonnaise.
© 2014 All rights reserved. Published by Murdoch Books.