Taco Tuesday went Australian this week, to celebrate this great land. I visited Hobart’s Farm Gate Market on Australia Day, and have been carrying on the theme all through the week. I was chuffed to meet Ross O’Meara from Bruny Island Food. He’s also on The Gourmet Farmer TV series with Matthew Evans. Anyways, I picked up some goodies from him including a couple of wallaby tails that I thought would be great for Taco Tuesday. The tails are tasty and cheap and perfect for slow cooking. Not in my own kitchen, I didn’t have any fancy chillis to cook them with, so this is a pretty simple recipe involving half a packet (left over) of shop bought taco seasoning and a fresh tomato I had lying around. I did however add these amazing Black Spanish radishes I bought at the Burnie Farmers Market from Old School Farm. I understand they are incredibly good for you. They even make an extract of black radish. I was expecting them to be bitter, but thought they were just perfect in these tacos: crisp and fresh.
|500||grams||wallaby tails (about two)|
|1/2||packet||taco seasoning (enough for 250 grams of meat)|
|2||Black Spanish radishes|
|1||cup||sweet corn kernels|
This step can be done a day ahead. Brown the wallaby tails in a hot pan. Add the taco seasoning and diced tomato, cover with water and simmer for 3-4 hours, or until the meat is falling from the bones. Allow the meat to cool in the cooking liquid. Remove the tails from the liquid, pull the meat off and discard the bones. Bring the cooking liquid to a rapid boil and reduce till thick. Be sure there are no bones left in the cooking liquid.
Add the meat back to the thickened cooking liquid and heat.
Gently toast a tortilla in a dry frying pan, turning when golden brown.
Meanwhile, slice the radish, drain the corn and roughly chop the chives.
When the tortilla is toasted, scoop on some meat, dollop on teaspoonfuls of sour cream, scatter over slices of radish, a generous quantity of sweet corn and chives.
Repeat with the remaining tortillas and filling until you are full and/or you run out of ingredients.