This summer, we’ll take a little journey to different far-off places and share recipes that are worth sharing with your friends. Think of it as a bit of a food-hug to get us all dreaming and smiling again. First stop? Mexico. Cue the music! Cue the margaritas!
Photographs: Michael Rygård
Text: Erin Chapman
Unfortunately, coronavirus has put the breaks on any sort of exotic travel for awhile. However, on a positive note, Denmark has done well handling this new obstacle, and society is slowly beginning to open up again. For me, this means mini-parties – getting back together with a small group of friends who I’ve missed dearly, just to celebrate each other. So, how can you make this just a wee bit more fun for all? Holiday destinations or cultural themes are perfect cues for food inspiration and a lively evening that will lift spirits. I love to pick a food-theme and run with it – it gives me a direction and reminds me of the places I’ve visited in the past for magical getaways.
Slow-cooked steak carnitas w/tortillas and cilantro cream
Taco party. Need I say more? Prep time for this crowd-pleasing dish is a snap and super easy, but the meat must cook slowly for a longer period of time, so plan to start cook time midday, to enjoy for dinnertime. Serve with soft, warm tortillas and a squeeze of lime.
2 teaspoons chilli powder
1 teaspoon cumin (spiskommen)
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
1 kg flank steak
1-2 yellow onion, chopped
1½ green bell pepper, chopped
1½ red bell pepper, chopped
2 jalapeno peppers, seeded and chopped
corn or flour tortillas
cilantro (fresh coriander)
your favourite salsa
Make the spice rub by mixing all the spices together in a small bowl. Generously rub the spices over flank steak, coating it entirely.
Place your steak at the bottom of a large soup pot on the stovetop. Cover the spiced steak with the chopped onions, green and red bell peppers, and jalapeno pepper. Cover with lid and cook on low heat for 6-7 hours.
Then, remove meat from pot and shred with a fork. It should be tender and easy to pull apart. You can either place the shredded meat back into the pot for another hour in its juices or serve immediately.
To serve, first, heat the tortillas in a skillet on the stove – about 30 seconds on each side over medium-high heat. Scoop the meat into the heated tortillas and top with salsa, avocado, cilantro and a squeeze of lime.
170 g crème fraiche or sour cream
a handful of cilantro (fresh coriander)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
pinch of salt & pepper
Puree the ingredients in a blender until smooth. Season with salt and pepper to taste. Keep refrigerated until ready to serve. Drizzle atop your tacos and enjoy!
Margaritas for a crowd
Why make one margarita, when you can make several for your friends to enjoy with chips and salsa?! Bright, fresh and lively, margaritas ooze the feeling of being on holiday with sand in your flip flops.
450 g sugar
475 ml water
475 ml tequila (premium is best)
475 ml freshly squeezed lime juice (about 20-25 limes!)
225 ml triple sec or Cointreau
Crushed ice cubes
Coarse salt or sea salt
Begin by making the simple syrup. In a saucepan, combine the sugar and water and simmer over medium heat, occasionally stirring, until the sugar has completely dissolved. Remove from heat and let cool. Refrigerate until ready to use.
Juice the limes and refrigerate the lime juice until ready to use.
Rub the rims of glasses with lime wedges and dip the rim into a dish of salt to coat.
In a large pitcher, combine the tequila, lime juice and triple sec or Cointreau. Add the chilled syrup and stir well to combine. Add ice to chill further and serve immediately in prepared glasses.
TIP: You can use fancy Margarita glasses, but I like to keep it simple and use plain glasses or jars. Place them in the freezer for a minimum of 30 minutes before serving to add an extra frosty touch.