Yucatan Style fried pigeon taco’s

With pink onions, avocado mojo, shack salsa verde. By the Dabbling Duck, Great Massingham.

(Serves 2)

Pigeon

  • 6 pigeon breasts

Marinade

  • ½ tbsp cayenne pepper
  • ½ tbsp smoked paprika
  • ½ tsp dried oregano
  • ½ tbsp sea salt
  • ½ tbsp black pepper
  • 2 tbsp orange juice
  • 1 tbsp all spice
  • 2 tbsp pineapple juice
  • 1 tbsp lime juice
  • 1 habanero chilli
  • 1 jalapeño chilli
  • 2 tbsp rapeseed oil

  1. Blitz marinade together in a food processor, pour over halved pigeon breasts for 6 hours.

Pigeon Flour

  • 50g corn flour
  • 50g plain flour
  • 1 x orange zest
  • ½ tsp all spice
  • ¼ tsp salt

  1. Mix all ingredients together

Taco's

  • 50g blue masaharina
  • ¼ tsp salt
  • 30ml hot water
  • ½ tbsp lard

  1. Melt the lard in the hot water, mix together the salt and blue masaharina in a bowl, stir in the water slowly whilst mixing the dough, knead until it forms a smooth dough, leave to rest for 30 minutes. Divide into 6 equal sized balls.
  2. Use a tortilla press or a rolling pin to create a 12-15cm circular tortilla, heat a heavy based flat pan then add the tortilla cook for 1 minute each side

Pink Onions

  • 1 red onion
  • 2 tbsp orange juice
  • 1 cinnamon stick
  • 2 cloves garlic
  • Pinch of Aleppo pepper flakes
  • 220ml red wine vinegar
  • 25g sugar
  • Pinch of salt

  1. Thinly slice the red onions, put the rest of the ingredients into a pan and bring to the boil, when boiling pour over the red onions and place in a fridge until cold.

Avocado Mojo

  • 1 Jalapeño
  • ½ bunch coriander
  • 1 avocado
  • 3 tbsp rapeseed oil
  • 2 limes zest and juice
  • 2 cloves garlic
  • ½ spoon dried oregano
  • Sea salt to taste

  1. Cook the garlic in a flat pan with the oil then blitz all of the ingredients together.

Shack Salsa Verde

  • ½ bunch coriander
  • ½ bunch parsley
  • 1 cloves garlic
  • 4 spring onions
  • 3 sprigs thyme
  • 50ml water
  • 2 limes zest and juice
  • ¼ habanero chilli de seeded
  • Sea salt to taste
  • ½ tbsp fresh grated ginger
  • 100ml olive oil

  1. Place in a food processor and blitz until smooth
  2. When everything is ready, turn on the deep fat fryer to 180c, when hot enough take pigeon, squeeze off excess marinade, coat in the flour and place in the fryer for 2 minutes, then drain and leave to rest for 2 minutes then serve altogether.
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