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Sam Smith's roasted haggis tacos
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Total Time:
9 hours
Creating a modern and delicious dish by blending traditional Scottish haggis, black pudding, slow-cooked pork, and Mexican flavors inspired by montalayo.
Ingredients:
  • 2 tablespoons annatto seeds
  • 120 ml hot water
  • ½ a large onion
  • 5 cloves of garlic
  • 1 tablespoon dried Mexican oregano
  • 1 teaspoon freshly ground allspice
  • 1½ teaspoons freshly ground black pepper
  • 50 g ancho chilli powder
  • 1 teaspoon coarse sea salt
  • 3 tablespoons cider vinegar
  • Juice of 3 oranges
  • 1 red onion
  • 1 small haggis (450g)
  • 1 x baby back ribs (400g)
  • 250 g shoulder of pork bone out and skin removed
  • 350 ml organic chicken stock
  • 500 g white masa harina flour
  • 2 red onions
  • 2 oranges
  • 2 limes
  • 3 avocados
  • 1 lemon
  • ½ a bunch of fresh coriander (15g)
  • 4 jalapeño chillies
  • 20 cherry tomatoes on the vine
  • 2 cloves of garlic
  • extra virgin olive oil
  • 1 large bunch of fresh mint (30g)
Instructions:
  • The day before serving, soak annatto seeds in boiling water overnight. The next day, make the spice paste by charring onion half and unpeeled garlic cloves in a dry pan until soft and browned. Toast oregano, then blend in a food processor with remaining paste ingredients. Preheat oven to 130°C/250°F/gas ½. Rub spice paste on red onion, haggis, ribs, black pudding, and pork shoulder in a casserole pan. Pour in stock, cover, and cook for 8 hours. Make dough for tacos by mixing flour and boiling water, divide, roll into balls, then flatten into thin circles. Cook in a non-stick pan. Make red onion ceviche by marinating onions in orange and lime juice. Serve with sliced avocados, salt, lemon juice, and coriander leaves. Make salsa by charring jalapeños, tomatoes, and garlic, then blending with lime juice, olive oil, and mint leaves. Shred cooked meat, discard bones and haggis fastening, then assemble tacos for serving.

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