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Jamaican Jerk Tacos Two Way

One of the most common questions I get from our customers is, “Can this be used to make vegetarian food?”, or “What’s good on, say, chicken or beef?”.  So I thought it would be fun to start showing off how versatile our blends our.  In this month’s installment of the Two Way Recipe we are going to make a super simple and extremely easy dish,  Jamaican Jerk Tacos Two Ways. P1030652

Who doesn’t love Caribbean cuisine?  You get a great mix of sweet and savory with a nice blast of heat.  When I made this dish for a vegetarian friend, she exclaimed that she had never had jerk before.  At first I was kind of shocked, but then it dawned on me that the most common jerk dishes are made with some form of animal protein.  If a few vegetarians get to taste the magic that is jerk spice because of this recipe, then I will be one happy spice guy.  Regardless, this is such an easy method, I feel that everyone can enjoy some delicious jerk tacos.  Lets get started…

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Your going to need some Jerk Seasoning.  I recommend our authentic jamaican jerk rub, available for purchase in our shop, or of course you can use what ever you have.  Seriously though, our Jerk is pretty frigging awesome!!! Just check out the list of organic ingredients we use in our hand made jerk rub (brown sugar, sea salt, onion, black pepper, garlic, bird’s eye chili, allspice, coriander, cinnamon, galangal, thyme, clove, and nutmeg). You are also going to need a little citrus, such as orange, lemon, lime, or pineapple juice, and a touch of soy sauce.  Finally you will want all the things you like on tacos.  In this case we chose; chicken and mushrooms as our base, and pickled onions, avocado, cilantro, and corn tortillas.  Lets make some tacos….

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This is the process for the mushroom tacos, but the method is exactly the same for the chicken tacos.  You will want to do this prep at least a few hours before you are going to cook, but overnight is best.  Here you can see we have chopped up the mushrooms and added a generous dose of jerk mix.  This is a fairly spicy concoction and the more you use the hotter it will be.  For 12oz. of mushrooms you are looking at a heaping spoonful of rub.  Now we add a tablespoon of soy and a table spoon of citrus.  I used fresh squeezed orange juice in this case.  Below you will see the mushrooms ready for a nap in the fridge and also the chicken after the same treatment.

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After marinating you are ready to make some tacos.  I sure was.  You are going to want to get a pan sizzling hot and add a little cooking oil.  Since everything is chopped up it is going to cook fast, and I like to get a nice sear on mine.

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Both the mushrooms and the chicken will cook rapidly.  You can stir them around a bit to get even cooking.  Make sure to use separate pans and separate stirring apparatus for each if you are cooking for people with different dietary desires.

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Once everything is finished cooking, you are going to want to get some tortillas ready and get your tummy ready for delicious taco time.

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Now you just need to fix up the tacos with your favorite toppings and enjoy with a few friends.  Here is the chicken taco all dressed up.

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And for my poor friend who has waited far to long in life to enjoy the magic of Jamaican Jerk, I present jerk mushroom tacos.  Her first comment was that she wasn’t going to waste space with beans.

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Thanks for checking this out.  I am going to continue this series, and will have a new “two way” sometime next month.  Please feel free to comment or send us a message (pinch@pinchspicemarket.com)  if you need some tips, have a question, or just want to say hi.

Your friend in flavor,

Shoebocks

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