White pudding tacos with broad bean guacamole and sauerkraut slaw
- medium
- 12 tacos
- 1 hour 30 minutes
Kuba Winkowski's interesting taco recipe uses white pudding to create a spiced mince-like filling with both fresh and dried mushrooms. He tops them with a broad bean guacamole and a zingy sauerkraut slaw. You can of course use ready-made sauerkraut, but for tastier results, learn how to make your own here.
Kuba uses Clonakilty Whitepudding as a delicious substitute to minced meat. Made with Irish pork, oats, onions and a secret family spice mix (and nothing else), Clonakilty Whitepudding can be found in selected Sainsbury's, Ocado and Budgens stores plus other leading retailers across the UK.
Ingredients
Metric
Imperial
Buckwheat tortillas
- 190g of plain flour
- 70g of buckwheat flour
- 160g of warm water
- 70g of neutral oil, such as sunflower oil or groundnut
- 5g of salt
White pudding taco mix
- 280g of white pudding
- 20g of vegetable oil
- 100g of onion, finely chopped
- 20g of dried porcini mushrooms, soaked in 80g of boiling water
- 200g of flat field mushrooms, finely chopped
- 3 garlic cloves, crushed
- 3g of ground cumin
- 3g of smoked paprika
- 1g of coriander seeds, (whole)
- 2g of dried oregano
- 1 red chilli, finely diced
- 1 lime, juiced
- 20g of tomato purée
- 30g of mango chutney
- salt
- freshly ground black pepper
Sauerkraut slaw
- 300g of sauerkraut, drained
- 3 spring onions, sliced on the angle
- 1 red chilli, deseeded and finely diced
- 1g of cumin seeds
- 30g of extra virgin rapeseed oil, or extra virgin olive oil
- 5g of sugar
- 1/4 bunch of fresh coriander, finely chopped
Broad bean guacamole
- 360g of broad beans, podded
- 50g of red onion, finely diced
- 1 tomato, deseeded and finely diced
- 1/2 red chilli, finely diced
- 1g of chilli powder
- 1g of ground cumin
- salt
- freshly ground black pepper
To serve
- 200g of mature cheddar, grated
- 150g of sour cream
- coriander leaves
- jalapeños
- 1 lime, cut into wedges
Equipment
- Blender
Method
Begin by making the dough for the buckwheat tortillas. Place the flours, salt and oil in a bowl and pour in the water bit by bit, stirring with a fork until you have a dough – you may not need all the water. Tip out onto a clean surface and knead the dough for 5 minutes, then cover and leave to rest for 15 minutes
- 190g of plain flour
- 70g of buckwheat flour
- 5g of salt
- 70g of neutral oil, such as sunflower oil or groundnut
- 160g of warm water
To make the sauerkraut slaw, roughly chop up the sauerkraut and mix with the rest of the ingredients. Taste and season, then set aside
- 300g of sauerkraut, drained
- 3 spring onions, sliced on the angle
- 1 red chilli, deseeded and finely diced
- 1g of cumin seeds
- 30g of extra virgin rapeseed oil, or extra virgin olive oil
- 5g of sugar
- 1/4 bunch of fresh coriander, finely chopped
To make the broad bean guacamole, blanch the broad beans in salted boiling water for 2-3 minutes, then plunge them into iced water to retain the bright green colour. Shell the beans from their pale outer casing and place into a blender
- 360g of broad beans, podded
Blitz the beans to a coarse paste then mix with the rest of the ingredients. Taste and season with salt, pepper and lime juice
- 50g of red onion, finely diced
- 1 tomato, deseeded and finely diced
- 1/2 red chilli, finely diced
- 1g of chilli powder
- 1g of ground cumin
- salt
- freshly ground black pepper
Now the cold elements are prepared, finish the tortillas and cook the white pudding filling. Break up the white pudding using the back of a fork into small pieces resembling minced meat
- 280g of white pudding
Place a frying pan over a medium heat with the oil and gently fry the onion and garlic until soft. Add the finely chopped mushrooms and the white pudding and fry until nice and caramelised
- 20g of vegetable oil
- 3 garlic cloves, crushed
- 100g of onion, finely chopped
- 200g of flat field mushrooms, finely chopped
Drain the soaked porcini (reserving the water) and finely chop them. Add them to the pan along with the soaking water, diced chilli and spices and scrape the bottom of the pan to extract all the flavour. Stir in the tomato purée and mango chutney and cook for a couple more minutes. Season with lime juice, salt and pepper and keep warm on a very low temperature whilst you cook the tortillas
- 20g of dried porcini mushrooms, soaked in 80g of boiling water
- 1 red chilli, finely diced
- 3g of ground cumin
- 3g of smoked paprika
- 1g of coriander seeds, (whole)
- 2g of dried oregano
- 20g of tomato purée
- 30g of mango chutney
- 1 lime, juiced
- salt
- freshly ground black pepper
Divide the dough into 12 balls, then roll each one into thin, round tortillas. Place a large frying pan over a high heat and, once smoking, add a tortilla and turn down the heat to medium. When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in spots and the tortilla looks dry around the edges. Each tortilla will take about 1-2 minutes to cook. Transfer the cooked tortillas to a dish and keep them covered with a tea towel as you work to prevent them from drying out
To serve, bring everything to the table. Get your guests to spoon the white pudding mixture into the middle of a warm tortilla and top with a spoonful of the guacamole and sauerkraut slaw. Finish with the extra cheese, sour cream, coriander and jalapeño peppers and enjoy with extra lime wedges on the side
- 200g of mature cheddar, grated
- 150g of sour cream
- coriander leaves
- jalapeños
- 1 lime, cut into wedges
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