Suadero-Style Spiced Aubergine Tacos With Salsa Roja

By Gousto

Suadero-Style Spiced Aubergine Tacos With Salsa Roja

Send your tastebuds soaring to Mexico City with this veggie take on a street food staple. You’ll load warm tortillas like the locals do with smoky aubergine and an ancho chilli salsa roja for that delicioso Mexican kick.

Ingredients

For 2 people [double for 4]

1 aubergine
5g coriander
1 dried ancho chilli
60g feta
1 garlic clove
1 gem lettuce
1 tsp ground cumin
1 tsp ground paprika
1 lime
6 plain tortillas
1 red chilli
1 shallot
2 tomatoes
5.5g vegetable stock mix

You’ll also need

Vegetable oil, sugar, salt, olive oil

Cooking instructions 30 mins

For 2 people [double for 4]

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle. Peel and chop the shallot[s] roughly. Dice the tomatoes. Peel the garlic.

Step 2

Add the chopped shallot, peeled garlic and half the diced tomato (you’ll use the rest later!) to a baking paper-lined baking tray with a drizzle of olive oil and a generous pinch of salt and sugar. Put the tray in the oven for 12-15 min or until everything has softened and slightly charred.

Step 3

Remove the stalk[s] from the dried ancho chilli[es] and discard. Add the dried ancho chilli to a bowl. Cover with 200ml [400ml] boiled water and set aside for 5 min to soften. While the ancho chilli is softening, trim the green stalk[s] off the aubergine[s] and discard, then chop into bite-sized pieces.

Step 4

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a high heat. Once hot, add the chopped aubergine with a generous pinch of salt and cook for 5-6 min or until slightly softened and charred. While the aubergine is softening, slice 1/2 [1] red chilli into rounds and finely chop the rest.

Step 5

Once the aubergine is slightly softened, reduce the heat to medium-high and add the ground paprika and ground cumin and cook for 30 secs or until fragrant. Once fragrant, add the chopped red chilli (can’t handle the heat? Go easy!) with 130ml [220ml] boiled water and the vegetable stock mix and cook, covered, for 7-8 min or until the stock has completely absorbed – this is your suadero-style spiced aubergine.

Step 6

Remove the tray from the oven and add the softened tomato, garlic, shallot and the juice of the lime[s] to a food processor with the softened ancho chilli

Discard the baking paper and reserve the tray. Add a drizzle of olive oil and 2 tsp [4 tsp] sugar and blitz until smooth – this is your salsa roja.

Step 7

Add the tortillas to the reserved baking tray. Put the tray in the oven for 2-3 min or until they’re warmed through. While the tortillas are in the oven, crumble the feta roughly. Wash the gem lettuce, then pat it dry with kitchen paper and shred finely.

Step 8

Divide the shredded lettuce, salsa roja and remaining diced tomato evenly between the tortillas and top with the suadero-style spiced aubergine and crumbled feta. Tear over the coriander and garnish with the chilli rounds (not a fan of spice? Just add a little!)