Peach season has arrived and I find myself in beautiful Antigua, Guatemala. The market is full of juicy Duraznos ~ the season peaks in summer around July and August but the growing location does affect the peak readiness of peaches. I have been here for six month now and every week I get very inspired by local flavours and seasonal colours at the market. This time I am making peaches my protagonists wetting my new cast iron pan that I found in an old Antique Shop in the heart of Antigua a few days ago ~ recipe as featured at Soulbase Magazine

Tacos are such an important part of the local food culture and there are so many flavours and colours that I can bring to life on them. Made by hand, fresh blue corn tortillas from the local market, a staple alongside most dishes here. Eaten with your hands, juices dripping down either side. Toasted crisp and topped with caramelised peaches over the open fire, served with creamy chèvre and a zesty chimichurri dressing washed down with a cool cerveza.

Makes 3 Portions | Vegetarian

INGREDIENTS

3 black corn tortillas

1 peach (a little underripe are perfect for grilling)

3 tsp soft chèvre cheese

Some chimichurri

Pinch of sea salt

Toasted sesame

Chopped cilantro

Honey

1 lime

METHOD

Lay all your ingredients out in front of you, ready to be used and assembled.
Start your grill or open fire. It is important that you wait until the flames are fully gone and the embers reach their highest temperature. This may take up to an hour depending on what wood you use and how fast it burns.
Place a cast iron saucepan onto the griddle and allow it to heat up over the fire (you may also use a saucepan on your stove if there is no fire in sight).
Cut your peach into two halves, remove the pit and place it with the open side facing down into the hot cast iron saucepan. Allow the natural fruit sugars to caramelize in the pan until the peach turns slightly charred at the bottom.
Remove from the pan and allow it to cool on a cutting board open side facing up. When cool, cut into 3mm thick slices.
Now, toast the corn tortillas on the griddle over the hot embers until they get slightly crispy on both sides. When ready, place onto a wooden cutting board or large plate.
Add one tablespoon of soft chèvre cheese on each tortilla, then top with a tablespoon of chimichurri sauce and finish with three slices of grilled caramelized peaches.
Swirl a little honey on top and sprinkle some toasted sesame and sea salt all over your tacos. A dash of freshly chopped cilantro and a wedge of fresh lime finishes them off.
Put on your favorite summer tunes and enjoy.

How to make your own chimichurri

I always have a jar of homemade chimichurri in my fridge as I tend to put it on everything. It’s easy and fun to make your own from scratch! Mix half a handful of picked mint leaves, one handful of picked cilantro and another handful of picked parsley leaves together with a clove of garlic, juice of half a lime, 5 tablespoons of extra virgin olive oil, one medium hot small chili, 1 tablespoon of pickled juice or apple cider vinegar and a generous pinch of salt. Mix it all together in a blender until you have a beautifully zesty green sauce.

I would love to invite you to think wild, to follow your taste buds and to feel empowered by imperfections. TMyhe recipes are a guide. You may wish to add more or less of certain ingredients. Follow your belly! Enjoy the process x

Peachy Tacos