Addis Taco Recipe: Doro, Collards, Egg, Awaze

By Marcus Samuelsson |

It's been thrilling opening Red Rooster Shoreditch, as well as the adjacent Tienda Roosteria inside The Curtain hotel. Tienda Roosteria offers a mix of traditional and non-traditional dishes inspired by Mexico, with tacos being a staple alongside innovative cocktails that champion sustainability by using ingredients from other operations in the hotel.

Now open for dinner, walk-ins are welcome and reservations can be made here. If you can’t come in in person, you can make your own Addis Tacos at home with my recipe that incorporates Mexican, Ethiopian and Southern influences all in one tasty taco.

Don’t forget to follow the new Red Rooster Shoreditch on social @RedRooster_LDN

Ingredients

Doro Wat

5 # chicken, ground
12 oz. garlic
24 oz. red onion
6 oz. ginger
2 oz. tomato paste
2 oz. Berbere
4 oz. butter
24 oz. chicken stock
25 oz. red wine
Salt

Awaze

3.5 oz. yellow mustard seed
8 oz. garlic, minced
1 # Berbere, blended smooth
1 oz. Cayenne
16 oz. Canola Oil

Directions

Photo Credit: Katie June Burton

Photo Credit: Katie June Burton

Doro Wat

Method:
Robot coupe onion, garlic, ginger. In a medium saucepan sauté the vegetables in butter until softened in butter until dry (about 20 min). Add tomato paste and berbere cook until fragrant (about 10 min). Add in chicken, stock, red wine and salt. Braise over low heat for 2 hours. Check seasoning

Awaze

Method:
Toast yellow mustard seeds until fragrant. In a spice grinder or with a mortar and pestle, blend mustard seeds until smooth, set aside. Blend berbere until smooth, set aside. Blend together garlic and oil. Add all ingredients to bowl and mix until smooth Season with salt.

To Assemble:
1 pc tortilla on plancha
2/3 cup doro wat
1/4 cup collard greens
1 tablespoon cottage cheese
2 slices of hard-boiled egg
1/2 - 1 teaspoon berbere
2 tablespoons awaze on side

Grill the tortilla on a plancha or in a skillet until pliable and lightly charred. Spoon the doro wat in the center of the taco and top with the collard greens, cottage cheese, hard boiled egg, and a sprinkling of berbere. Serve with a small cup of awaze on the side for dipping.