onsdag 10 april 2013



For my daughter Frida´s 18 th birthday I made a mexican buffet for her. I used small tacoshells for the tacos. These are easy to eat and not so messy when at a party. They fit into your mouth. I also had taco chips and soft tortillas that the guests could fill with their own fillings of ground beef seasoned with taco mix and vegetables like chopped green sallad, cucumbers, tomatoes, red and green paprika and melted cheese, cream cheese, salsa, shredded cheese, avacado filling and bean filling. I also made enchiladas and Tacopie with chicken. I also had some small baby back ribs and it was great.



One grilled chicken spiced with mexican taco spices is simple and easy to make. This receipt is for four people, but on a buffeé it is enough for a party really about 10 people.

Ingredients taco shell:
125 g butter
3 dl flour
½ teaspoon salt
2 tablespoons water

1 grilled chicken
1 yellow onion
1 package taco mix (or choose your own taco spices)
1 dl water
2 eggs
2 dl milk
1 dl shredded cheese

Turn oven on 200 Celsius degrees
Chop together butter, flour and salt with your hands. Add water and work fast together to a dough. Press the dough into the pie pan about 25 cm. Make some holes in the dough with a fork. Put in the fridge for about 30 minutes.

Bone the grilled chicken and cut the meat in smaller pieces. Chop the onion and fry soft in butter and oil in a frying pan. Add taco spices and water and let simmer on low heat for 5 minutes. Add the chicken and mix well.  Put the filling in the pie shell. Whip the egg and milk and pour over the chicken filling in the pie shell. Drizzle the shredded cheese all over the pie and put in the middle of the oven for about 35 minutes, until the eggs are stiff and the pie has a nice color.


About 6 Soft tortillas
½ grilled chicken
Cottage cheese (if you like, if not just don´t use this)
Shredded cheese
Taco spices
Cream cheese or sour cream

Turn the oven on 225 Celsius degrees
Mix chopped chicken with taco spices, sour cream or cream cheese in a frying pan and fill the soft tacos with a little chicken filling, cottage cheese if you like and shredded cheese. Roll and put in a pan. Do the same with all your soft tortillas until the pan is filled. Drizzle shredded cheese over all the tortillas and put in the oven about 10 minutes or until the cheese is melted and have a little color.

You can use thin sliced and fried meat and chopped onions, fried soft, as a filling if you like also.


Fry bacon crisp and chop in small pieces
Add regfried beans and taste with chipotle paste
Serve on the buffeé cold or warm


1 large ripe tomato
3 avacadoes, very ripe but not bruised
juice of a large lime
handful coriander, leaves and chalks chopped plus a few leaves roughly chopped to serve
1 small red onion finely chopped
1 chilli red or green deseeded and finely chopped

Use a large knife to pulverise the tomato to a pulp on the board, then tip into bowl. Halve and stone the avacados. Use a spoon to scoop out the flesh into the bowl with tomato. Tip all other ingredients into the bowl and season with salt and pepper. Use a whisk to roughly mash everything together. If not serving right away sit a stone in the guacamole (this helps to stop it going brown). Cover with cling film and chill until needed. Scatter with coriander, if using, than serve on the buffeé.

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