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Here at NEST HQ, cooking and food preparation is a part of our daily office life. Whether it’s the snacks we keep on-deck or the creative breakfasts and lunches many of us prepare from scratch, meal time is highly revered. Our love of food also coincides with the artists we love and share, as most of them are small-time chefs themselves. NHQ’s latest effort to showcase artistry in its many forms is by way of an artist-driven virtual cookbook. With this project, we aim to shed light on some of our favorite musicians and what they love to cook when hitting the kitchen. We’ve also asked them to include musical pairings — what they like to listen to while cooking and eating, and with what songs their selected recipes are best complemented.

House producer and DJ Worthy gets us all sorted with a stack of Gringo Tacos with Guacamole to keep us satisfied this weekend. Whether it’s blowing the Dirtybird family away with his releases, starting his own label, or frying the perfect hardshell taco, Worthy knows exactly what his audience and fans need when it comes to music and food. “I’m generally not much of a cook, mainly because I am usually on the road or in the studio, but I have a couple go-to recipes that I love to make, and this is my favorite. My shrimp tacos are SO DELICIOUS, if I do say so myself. Inspired by a recipe my wife’s nanny used to make for her as a kid, the main reason these tacos are the biggity bomb is because of the home-fried taco shells and the homemade guac!”

Press play and start frying!

Raining tacos video, for your enjoyment and to pump you up for taco making glory!
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Preparation Playlist

Recipe: Gringo Tacos & Guac Dip

Ingredients

Taco Shells:
12 Corn Tortillas
1 cup Canola Oil
Salt

Taco Filling:
1 lb Shrimp
1 tsp Cumin
1 tsp Salt
1/2 tsp Ground Pepper
2 tsp Dried or Fresh Cilantro
1/2 Yellow Onion
1 tbsp Crushed Garlic
2 tbsp Canola Oil

Toppings:
Diced Tomatoes
Shredded Cheese
Rosarita Refried Beans
La Victoria Green Taco Sauce
Valentina Salsa Picante
Sour Cream or Plain Greek Yogurt

Guacamole:
4-5 ripe Avocados
1 Jalapeno Pepper
1/2 Yellow Onion
1/4 cup Fresh Cilantro
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Cumin

Directions (see photo gallery below)

First I like to make the guac, as that can stay fresh and sit while you prepare the rest of the food.

  1. In a big bowl, mash up the avocados.
  2. Then add all of the other ingredients and mix it all together. Set aside.
  3. Next, I put all of the taco toppings into separate bowls or dishes and put on the table for the taco bar!

It’s now time to make the shrimp:

  1. Heat the oil over medium to high heat (about 2 minutes).
  2. Add the garlic and onion.
  3. Cool for 4-5 minutes until slightly translucent.
  4. Then add the shrimp and sprinkle the spices on top.
  5. Cook until all the shrimp are pink. About 5-7 minutes depending on how big the shrimp are.
  6. Once cooked, put them in a bowl and add to the taco bar.

Here’s my favorite part – taco shell time!

  1. Pour the cup of oil (or more if needed) into your frying pan.
  2. Let it get hot (not until the point of smoking but close – about 5 minutes).
  3. Gently slide the tortilla into the oil. Be careful! I have totally splashed hot oil on me, and it’s no bueno – burns for days!
  4. Let that tortilla sizzle in the oil for about a minute, turn over and do the other side for about 30 seconds.
  5. Then using 2 forks (or 2 spoons basically 2 utensils will do) strategically make the tortilla fold. You put one utensil in the middle of the tortilla, and gently fold over 1/2 the tortilla onto that other utensil (using a utensil – confusing I know, I should make a Youtube tutorial for this sacred art).
  6. Fry until crisp, and flip to the other side.
  7. Make sure you use the utensil in the tortilla to keep it spread open so that you can fill it with all the toppings and shrimp.
  8. If you totally screw it up don’t worry, I have had to crush them up to make nachos or use the flat ones that didn’t fold right to make tostadas.
  9. Be creative, their are no fuck-ups, only opportunities for reinvention!
  10. Now repeat, repeat, repeat! Once done, lightly sprinkle the tortilla shells with salt. Wa-la! Your meal is done!

But wait! Don’t forget your tequila pairing! I tend to sip high quality tequila like Tequila Revolucion or Tequila Esperanto Seleccion which I pick up on my travels when I play down in Mexico.

But, you can also make a nice, clean margarita with good tequila, agave syrup and fresh limes. Add a twist to that by blending in some fresh strawberries or watermelon, or even some habenero peppers!

Be creative, have fun, and enjoy the playlists I created to inspire you in the kitchen and relax you while eating! Salud!

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Dining Playlist

Gallery Photos: Worthy

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