Comfort cooking: Emma’s mexican pancakes

Whether you are cooped up with family, with flatmates or you are by yourself during this period of social distancing, cooking is a source of comfort. We asked UC Syd students from different countries — and food cultures — to offer up their take on ‘comfort food’. Let’s get cooking!

I’ll wager most Danes under the age of 35 have childhood memories of ‘mexican pancakes’, a dish that instantly became a family favourite when Danes embraced all things Tex-Mex in the 1990’s.
It certainly has a special place in the heart of graphic communication student Emma, who has gone to stay with family in Sjælland while UC Syd is closed down. This is her fast-track recipe for comfort. It’s great for sharing, as everyone can pick and choose the toppings they prefer. You don’t have to stick to the ingredients listed here — this is a great way to use up any vegetables you have knocking around in the fridge.

👇WATCH: a step-by-step guide to making Emma’s mexican pancakes👇

https://www.youtube.com/watch?v=k9XHndrohO8&t=4s

Serves 4–6
Ingredients:
500 grams chicken
1 tbsp vegetable oil
1 sachet taco seasoning
1 cucumber
200 grams cherry tomatoes
Lettuce
1 can of sweetcorn
1 red pepper
1 jar of taco sauce
12 tortillas
grated cheese

For the guacamole:
4 avocados
1 clove of garlic
4 tbsps creme fraiche
lemon juice

Method:
1. Make the guacamole. In a bowl, mash avocados with a fork. Press a clove of garlic into the mashed avocados (if you don’t have a garlic presser, just chop garlic very finely). Add creme fraiche and mix until creamy. Add lemon juice, salt and pepper to taste.

2. Prep the vegetables. Dice cucumber and red pepper. Halve and quarter the tomatoes. Chop the lettuce into long, wide strips. Sieve the canned sweetcorn. Arrange everything on a big platter.

3. Heat the oil in a large pan. While the pan is heating up, cut the chicken filet into bite-sized pieces. Add chicken to the pan and sauté for a few minutes, stirring the chicken around until browned on all sides. Add taco seasoning and turn down the heat to medium-low. Stir to make sure all the chicken pieces are coated in the seasoning, then remove the pan from the stove.

4. When you are ready to serve, microwave one tortilla at a time with some grated cheese on top. Microwave until the cheese is melted. Add chicken, veg and guacamole and drizzle with tacosauce. Fold up and tuck in!

By Lisbeth Burich