Serves : 6
- 250g kangaroo rump
- juice of 1 lime
- salt and pepper, to taste
- chipotle paste (optional)
- 1 cup rice
- 2 cups water
- 1 teaspoon achiote paste
- 2 bay leaves
- 400g black beans
- 1 clove garlic
- 6 corn tortillas (small flour tortillas can be substituted)
- oil for frying (cottonseed or vegetable)
- 100g cactus strips
- 200g can salsa verde
- 200g mesclun mix
Preparation:30min › Cook:15min › Ready in:45min
- Cut kangaroo into thin strips. Season with lime juice, 1 tsp pepper, pinch salt and (optional) 1tsp chipotle paste. Mix through kangaroo strips and allow to marinate for at least 30 min.
- To make the rice – dissolve achiote paste in 1 cup warm water. Place rice and dissolved achiote water, plus additional cup of water in saucepan. Add bay leaves, pepper & pinch salt. Bring to boil on medium heat. Reduce to low heat and cover for 15min. Remove from heat and let stand for 5min. Remove bay leaves.
- Heat pre-soaked black beans (or canned black beans) in a pot until simmering. Add garlic, caramelised onion and salt to taste (optional). Ladle two heaped tablespoons over the rice once it's in the tostada shell.
- Deep fry tortillas into bowl shapes by depressing a ladle into the centre of each tortilla. Fry individually, until crispy & golden. Remove and place on paper towel to cool.
- Sear the meat quickly on a hot fry pan until lightly browned. Rinse cactus strips in cold running water. Cut into smaller strips if over 5cm long. Sear cactus strips on a hot lightly oiled fry pan.
- To assemble, fill tortilla ‘bowls’ with a large spoonful of seasoned rice. Top with grilled kangaroo, cactus and tablespoon of salsa verde. Serve on a bed of mesclun leaves.
Mexican products - such as cactus strips, chipotle and corn tortillas - can be purchased through Fireworks – a Mexican importer and wholesaler. www.fireworksfoods.com.au If you are in Sydney, a selection of Mexican products are also available at - Fiji Mart – 591 King St, Newtown 9517-2054 - Jed’s Café – 96 Glenayr Ave, North Bondi 9365-0022
To make chipotle paste
Chipotle chillies are smoked jalapenos and add a delicious spicy, smoky flavour to dishes. To make the paste, blend a 200g can of chipotle chillies into a paste. Alternatively, soak 2 dried chipotle chillies (available at Herbie’s Spices) overnight in water. Cut chillies in half and remove stem (and seeds if requiring less spicy heat). Blend with 2 tbs tomato paste, add a little water to get a paste consistency.