Mexican-inspired tacos, with 'What the Cluck’ chunks, by The Vegetarian Butcher

Order from Twisted London now!


Always toast your spices to turbocharge the flavour (go with the flow and use as much or little spice as you want) add to pestle & mortar and bash until coarse. Add 3 large peeled garlic cloves and bash again. Add a glug of olive oil and squeeze in the juice of two limes. Sexy Rub done!

Marinade What the Cluck chunks, make sure every nook n’ cranny is covered with that sexy rub. Leave half of the marinade mix for the Salsa Ranchera.

Let’s make the Salsa Ranchera! I’m such a big fan of this salsa from Mexico traditionally made with roasted tomatoes & jalapeños. I like spicy chillies, if you’re not so keen, take out the seeds. Chop up chillies, garlic, shallots and sweat down in a pan, throw in the cherry tomatoes (if you’re using tinned tomatoes, might need to add some sugar as they can be quite sour sometimes) add chopped coriander stalks and the remaining sexy rub marinade spice mix and some more lime juice. Cook this on a low heat until everything is jammy, around 20-30 mins, season to taste. (This will keep in the fridge for a good week, I recommend making a big batch, it goes amazing with everything! I had some on my cheese on toast this morning).

Let’s make some quick Sumac onions. Perfect for taco topping. Thinly slice some shallots and place in a bowl, add sumac, extra virgin olive oil, a pinch of sea salt and a dash of red wine vinegar. Stir. The shallots will take on a really cool purple/red colour instantly.

Toast shop bought tortillas on one side in a dry pan or throw over a gas hob fire for a few seconds. If you want to make some homemade tacos use equal parts Masa Harina (Mexican cornmeal) and water, a pinch of salt, knead for a few mins until you have a dough ball, let it chill for 5 mins before rolling into golf balls and toats on a dry pan.

Nearly there, now heat up a frying pan with a little oil, fry off the marinated What The Cluck chicken chunks on a medium to high heat, you want some gnarly caramelised small chunks mixed with some juicy bigger chunks, these cook quick! By now the smell in your kitchen will be OFF THE HOOK!! Don’t take your eye off the pan!

Assemble the taco. On with the fried What the Cluck chicken chunks, salsa ranchera, dollop of vegan yoghurt (I used almond yoghurt), sumac shallots, crispy onions and coriander leaves.

NOW GO HARD IN TO THAT TACO! If there isn’t any mess around your face after the first bite - you haven’t gone in hard enough!

Chris ‘Flamebaster’ Roberts x