Santo Pecado® Signature Barbacoa Taco Kit

$39.95

SKU: PM1202 Santo Pecado

Santo Pecado®Signature Taco Kit includes sealed fillings (500g), 15 taquera-size (4.5”) corn tortillas, 2 hot sauces, and 2 sides (1kg). 

Fillings

  • Barbacoa. Slowly braised beef loin in guajillo and a special selection of Mexican fine herbs 

Sides

  • Rice a la Mexicana (vegan). A simple, yet tricky Mexican favourite, our rice a la Mexicana pilaf will for sure bring you memories of sunny, beautiful Mexico. 
  • Stewed black beans. Made from scratch every day, our black beans get the royal treatment with a slow stewing that includes fried onion and a hint of jalapeño pepper.

Heating instructions from Chef Paola Solorzano

There are a few ways you can heat up your taco kit items to have a fun taco night at home. I will give you the instructions for best results first, and then a few tips if you want to reheat in the conventional oven or even in the microwave. 

The best way (stovetop): 

It won’t take long (5-10 minutes) and will yield the best results. Don’t be intimidated by the many instructions I’m providing, it’s just me enjoying an audience. 

  1. The Taco Filling. 

Transfer your taco filling from the container to a large sauté pan on medium heat. Stir and add a bit of liquid if needed (beer is my favourite liquid when heating up barbacoa, and carnitas; for the chicken and the mushrooms, I usually go for plain water but is always up to you). Once your taco filling is hot, cover it with a lid to keep it warm.

If you have the Baja fish, definitely heat up the fish in the oven at 350º F for five to seven minutes for best results. 

  1. The Tortillas. 

Remove the tortillas from the packaging. In a medium bowl, combine 1 cup of water with 3 Tablespoons of any cooking oil and whisk it; submerge a pastry brush in the oil/water solution and brush your tortillas on both sides. The solution won’t be a homogenous one, but it’s ok. The brush will pick up water first and then oil from the surface and will distribute both on the tortilla. 

Then place them on a medium-hot skillet or cast iron (the best alternative) and let them cook for 20-30 seconds on each side. 

Wrap them in aluminum foil or a tea towel and place them in a container with a lid. The tortillas will be nicely hydrated, and the heat will be trapped between the two layers that form their bodies. The oil will provide a thin layer of fat that will make the tortilla soft but resistant enough to hold the taco filling, the salsa, and the other fixings. 

  1. Assemble your Tacos.

Bring everything to the table, take a hot steamy tortilla from the container, add the taco filling, your favourite salsa and fixings, and enjoy!

The other way (conventional oven): 

It all depends on the circumstances; I have found myself working at places where I had access to a countertop oven, but not a stovetop where to reheat my lunch. If this is you, here are some of the tips for best results. 

  1. The Taco Filling. 

Transfer your taco filling from the container to an oven appropriate pan, add some liquid and cover. Put it in the preheated oven at 350 F and let it heat up for about 20-30 minutes.

  1. The Tortillas. 

I have been asked during my workshops and private classes how to heat up tortillas in the conventional oven; unfortunately, the result is not a desirable one. The tortillas get stiff and your tacos will be sub-par. For best results, heat them up on a skillet following the instructions provided before, or in the microwave (see the instructions below). And if you find a way to heat up your tortillas in the conventional oven, please let me know! I would greatly appreciate it. 

  1. Assemble your Tacos.

Bring everything to the table, take a hot steamy tortilla from the container, add the taco filling, your favourite salsa and fixings, and enjoy!



Chef Mike’s way (microwave): 

There are situations and circumstances in life that prevents us from having access to a full kitchen, and Chef Mike (the microwave) becomes our best friend.  Whether you are reading these instructions in a dorm room, in a bachelor’s apartment, or maybe at an office where your work has been deemed essential work, trust me, I’ve been there too. Below you will find some of the tips that I’ve learnt through trial and error to make the most of the food that gets reheated in the microwave. 

  1. The Taco Filling. 

Leave the taco filling in the container provided, it is microwave safe. Remove the lid. Here’s a tip to prevent food from getting all over the inner walls of your microwave as well as to prevent food from drying up: take a paper towel and soak it in cold water, squeeze it to remove the excess water and cover the food with it. Put the container in the microwave and start with 2 minutes. After the initial 2 minutes, take it out, watch out for the steam that will come out of the dish and stir. If needed, put it back for another minute. 

  1. The Tortillas. 

Remove the tortillas form the packaging and fold the “deck” of tortillas a little to help them separate from each other. Wrap 5 of them in a dry paper towel and then wrap them again in a wet one (like the one we used before to reheat the taco filling). Put the package of tortillas wrapped in wet and dry paper in the microwave and heat up for 45 seconds. Watch out for the steam when taking them out. The tortillas might stick together, let them rest for a few seconds and gently separate them from each other. Wrap them in a tea towel or aluminum foil to keep them warm. They will be soft, nicely hydrated and strong enough to hold your taco filling and salsa. 

  1. Assemble your Tacos.

Bring everything to the table, take a hot steamy tortilla from the container, add the taco filling, your favourite salsa and fixings, and enjoy!