Ingredients

• 250g masa harina (yellow corn masa flour, available from Fireworks)
• 350-375ml hot water
• Pinch salt

• 100g canned achiote paste (available from Fireworks)
• 3 cloves garlic
• 100ml orange juice
• 25ml red wine vinegar

• 400g pork fillet, cut into strips
• 100g finely shaved red cabbage
• 125g onion salsa
• 1 lime, cut into wedges

• 1 red onion, finely diced
• 1 stick celery, finely diced
• ½ cucumber, seeds removed and diced
• 1 tablespoon fresh oregano, chopped
• Juice of 2 limes

• 1-2 tablespoons vegetable oil
• 1 brown onion, diced
• 2 cloves garlic, finely chopped
• 3field mushrooms, peeled and diced
• 2 zucchini, small diced
• ½ cup sweet corn kernels
• 1 tablespoon huitlacoche
• Sea salt and black pepper
• Lime wedges, to serve

• 3avocados, peeled and deseeded
• ½ bunch coriander, washed and chopped
• 1 tomato, diced
• ¼ red onion, diced
• Salt to taste
• Juice of 3 limes

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Method

Tortillas for tacos

1. Combine flour and salt in a bowl. While mixing, pour in enough water to make a soft dough, ensuring it is dry to the touch, adjust with extra flour if needed. Cover bowl with cling wrap and leave to rest until cool.

2. Roll into 3-4cm balls. Press between plastic in a tortilla press. Cook on a dry tortilla grill plate or hot frying pan over a medium heat for 1 minute on each side or until golden. Reserve until ready to fill.

Taco de Cerdo (pork)

1. For achiote marinade, place all ingredients in a food processor and puree to a fine paste.

2. Place pork in a bowl, spoon over marinade and toss to coat. Marinate pork for 30 minutes or preferably over night.

3. For salsa, combine all ingredients in a bowl and dress with lime juice and salt to taste.

4. Grill pork on a hot barbeque plate or frying pan for 5-7 minutes or until cooked to your liking. Season with salt and pepper to taste.

5. To serve reheat tortilla on the flat plate of a BBQ or in a frying pan. Fill with shaved red cabbage, a few slices of pork and top with the onion salsa.

6. Serve folded over topped with a fresh wedge of lime.

Taco de Huitlacoche with Guacamole

1. Heat oil in a large frying pan. Cook onions over a medium to high heat until transparent.

2.Add garlic and cook until fragrant. Add mushrooms and cook for 5 minutes or until reduced in volume. Add remaining ingredients and cook until mixture becomes semi dry. Season with salt and pepper to taste.

Guacamole

1. Scrape avocado and place into a bowl, mash until coarse. Add remaining ingredients and fold through. Season with salt to taste.

2. To serve, re-heat tortilla on hot bbq flat top or fry pan until warm. Spread a small amount of guacamole on tortilla, top with huitlacoche mix. Serve with fresh lime wedge.