Jamón serrano is a very special type of dry cured raw ham (like the Italian Prosciutto crudo) made in Spain. Considered by many the epitome of pork, it is one of the most representative products of Spanish cuisine. And because Spanish and Mexican cuisine share roots and spices and lots of ingredients, we thought the ham would love nothing more than to adorn some tacos that would reunite the two cultures in one dish. The shrimps are also widely used in the Spanish cuisine, so they work just as well in these tacos. Enjoy.
Ingredients (serves 2):
- 4 taco shells
- 2 tablespoons red pesto (ours was aubergine)
- 250 g red kidney beans (boiled from the can)
- 100 g shrimps, precooked
- 100 g yellow tomatoes
- salt to taste
- 1/2 tablespoon garlic powder
- 1 tablespoon tabasco sauce (plus more to serve if desired, I can say that while we don't usually like extremely spicy foods, this is a dish in which the extra tabasco - or something else vinegary and tangy - goes very well)
- 2 slices of jambon serrano
Heat the olive oil in a frying pan and add the beans to it:
Also add the salt, tabasco and garlic powder. Add the pesto:
Stir. Leave it on low heat and chop up the tomatoes. When they're done, add them too:
Also add the shrimps (preferably pre-boiled or pickled, but raw works as well):
Mix well and increase the heat to medium. Leave for 3-4 minutes, time in which chop up the ham slices:
Fill the tacos with the hot contents of the frying pan (fast so they soften up from the heat), then adorn with ham pieces:
It's done, dig in! :)
Looks great! I may try it, but I'll replace the shrimps, cause i am not a big fan of them ^_^
ReplyDeleteWow, my first reaction to your comment is to feel flattered that someone as good as you in the field :D bothered to comment here ^_^
ReplyDeleteThank you very much for stopping by and I hope you'll like it if you try it :)
M.