I’ve eaten in Wahaca a couple of times and loved it both times. I really enjoyed the variety of food, the tapas style ordering and the flavours of everything I had.
We recently ate at the Dinner at the Manor supper club for their ‘Wahaca’ evening and decided it was finally time that I attempted to use up the 4 bags of Masa Harina flour I bought when it was 99p a bag at Sainsburys.
I really wanted to cook loads from the book, but I couldn’t see how to make a meal but start simple! Anyway, I opted for the ‘autumn’ tacos which were chorizo and butternut squash, the book suggested serving with pink pickled onions so I did those too.
I did the pickled onions at lunchtime, the book said they took 10 minutes to prepare, they didn’t, they took longer. I sliced the onions and put them under boiling water for 10 minutes (see – already we’re over the 10 minute predicted time!), juiced an orange and 2 limes, diced (and survived) a scotch bonnet chilli and put them in the fridge to marinade for the afternoon.
The result were some beautifully pink onions! surprise surprise! 🙂
We had dried anchos chillis, so I had to rehyrdrate it before using it. The recipe went a little like this:
- dice the chilli and butternut squash
- squish some garlic into oil and salt
- stick in the oven until nicely cooked (took about 20 minutes)
- dice shallots and chorizo
- fry until cooked, stir in thyme and the butternut squash mix then it’s ready to serve in the tortillas
Dave prepared some nachos with refried beans, cheese, guacamole, sour cream and salsa on, which we munched on before preparing the tortillas.
So, I made the tortillas (and I’ve posted a proper write up here in my ’50 breads challenge’) but they went a little like this…..
However, they weren’t really all that good. I definitely need to try again. I made the recipe on the side of the flour packet, but it didn’t seem right. Next time I’ll try the Thomasina recipe.
I’ll try again soon with the tortillas, but possibly make sure I have some ready made ones on stand by just incase! I was a little disappointed in the lack of heat in this recipe. I used an entire anchos chilli in the butternut squash, but maybe I should have used two. I wonder if it being a dried chilli made the difference?
View the book on Amazon: Mexican Food Made Simple by Thomasina Miers