This time three years ago I began shooting photos of food and jotting down notes. I sat in front of my computer typing up recipes and their stories, eagerly wanting to press the publish button. Three years ago this little distraction now know as Spicie Foodie was born.
I cannot believe that three years has already passed. I never imagined that I would still be at it, and be at it with even more passion and drive. Like anything in life there have been ups and downs. I’ve shared not only the food I put on our table but a personal journey. A journey of good food, learning experiences, kitchen failures and triumphs, personal heartache, silly stories, and food memories.
But my three years of blogging wouldn’t have been possible without your friendship and support. Let’s face it without that friendship and support none of us would be here. Your comments, emails, encouragement, and friendship is the reason Spicie Foodie is turning three today. Thank you for reading my words, for looking at my photos, for trying my recipes, and for your friendship. I can’t thank you all enough.
Lately I have been thinking a lot about the foods that opened my senses to the food world. That food was both the flavors of Mexican and Indian cuisine. I knew that those flavors would have to be included in our celebration dinner. The tacos you see here are pork tacos that were cooked in a sauce made of red Indian chillies. The other flavors and spices are ones commonly used in both Mexican and Indian cuisine. Also the cooking technique borrows a bit from both cuisines. The salsa is a fusion of pico de gallo and a masala papadum topping. Mexican pico de gallo and the papadum topping are basically the same thing. Okay, let’s make some tacos.
(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)
- tomatoes, finely chopped
- cilantro, finely chopped
- lime juice, to taste
- radish, finely chopped
- salt, to taste
- 250 g or ½ lb finely cubed pork (you could also use chicken)
- 7 dried Indian chiles, adjust to taste
- 1 small onion, halved
- 1 medium tomato, halved
- 3 garlic clove
- salt, to taste
- black pepper, to taste
- ½ tsp dried oregano
- ½ tsp whole cumin seed
- Mix all ingredients until well combined.
- Heat a frying pan or griddle over medium heat. Once hot place the onion and tomatoes, allow to charr on all sides. Once the onion and tomato have begun charring place the garlic cloves on the pan/griddle and only leave for a few minutes. Remove from pan/griddle and allow to cool. In the meantime toast the chiles, being carful not to burn and only allowing to slightly darken. Remove from pan/griddle. Peel the tomatoes and if you want scrape off a bit of the blackend skin from the onion and garlic. Place charred onions, garlic, chiles and peeled tomatoes inside blender. Add all the spice and blend until you have a smooth sauce. Set aside.
- Heat a little bit of oil in a pan, once hot add pork and cook all the way through. Next pour the sauce over the pork. Turn heat to low and allow to simmer until sauce has thickened. Taste and adjust salt if needed.
The tacos tasted delicious and were the perfect meal to celebrate with. The dried Indian chiles added a delicious and spicy flavor that worked perfectly. Next time I would love to make extra sauce for the pork, serve it over Basmati rice and with some Naan on the side. Resembling more of a curry dish than tacos.
July will be a month of celebrations with special recipes, blogger tips, advice and special guests. A few of my good foodie friends will be helping me celebrate with their delicious guest post. So stay tuned for those special guest posts.
Cheers and I hope you give these tacos a try!
(Check out Broccoli Rabe and Provolone Ravioli with Pork Ragu, A very special guest post by Tasty Trix)