“Little books with big voices” is how Louth-based publisher Kristin Jensen describes Blasta Books, a cookbook series launched through a Kickstarter campaign in May 2021, which raised over €55,000 towards the production of the first of four books in what will be a quarterly annual series.

Jensen, who has been at the forefront of cookbook writing, editing and publishing in Ireland for over 20 years has worked with some of Ireland’s best-known chefs and authors. Her vast experience made her only too aware that traditional cookbooks were prohibitively expensive to produce, resulting in only the most high-profile people and the most mainstream topics getting published. As a result, many aspects of our ever-evolving food culture in Ireland were not being represented, and we, as the consumers, were sorely missing out. “I was convinced that there had to be another way,” says Jensen, “one that enables more voices to be heard and more niches, topics and cuisines to be explored.”

And so the idea for Blasta Books was born, and with it, the landscape of cookbook publishing in Ireland was ever so slightly levelled.

The series officially kicked off this month with the release of the first book in the series, Tacos by Mexican-Irish writer, Lily Ramirez-Foran. Ramirez-Foran will be known to many readers as the brains (along with husband Alan) behind Picado Mexican, the one-stop-shop for authentic Mexican produce in Ireland.

Ramirez-Foran has spent over 20 years sharing her knowledge and enthusiasm with Irish customers, imparting how vibrant and convivial Mexican food is (and how easy it is to make at home) which made her the perfect partnership for the Blasta Books maiden voyage. The second publication by Blasta Books is titled Hot Fat by Russell Alford and Patrick Hanlon (known to many as The Gastro Gays), followed by The United Nations of Cookies by Jess Murphy (of Kai fame) and Eoin Cluskey (Bread 41). The final book in the 2022 series will be Wok by Kwanghi Chan.

Each book will be a hardcover, 72-page A5 cookbook illustrated by Dublin artist Nicky Hooper, whose colourful and eye-catching illustrations only add to the sense of joy and fun that these books impart. The premise of Blasta Books is to provide a more inclusive snapshot of Ireland’s modern and diverse food culture, from tacos to tapas, spice bags to sushi, making cooking at home more exciting with the discovery of perhaps new and unheard of dishes not previously considered by the home cook.

Blasta Books will initially prioritise new, previously unpublished voices in Ireland in the hope that more people will have the ability to share their food and by extension their story. After all, if there is one thing that connects us as humans, it’s food.

“Blasta Books are to cookbooks what street food is to restaurants,” Jensen says. “They give people a fun, accessible and affordable way to eat exciting food.”

Tacos for dinner? We’re sold.

Pork Pibil Tacos from Tacos by Lily Ramirez-Foran

Serves 4–6

I always think of pork pibil as the dish that conquered Irish hearts: first the hearts of my Irish family, and later on the hearts of every person who came to Picado’s tortilla class and fell in love with its simplicity and wonderful flavours. I normally make mine in a pressure cooker, which, together with a blender, is an essential item in every Mexican kitchen. However, I wanted to create a slow-roasted version of the dish. I dare you not to fall in love with this recipe too.

1kg pork shoulder, skin left on, cut into three chunks
350g ripe tomatoes, cut into quarters
1 small onion, peeled and cut into quarters
5 large garlic cloves, peeled and left whole
1 x 7cm Mexican cinnamon stick
½ tsp black peppercorns
50g Mexican achiote paste
75ml apple cider vinegar
Juice of 1 large orange
1½ tsp flaky sea salt
80ml water

FOR THE TACOS:
16 corn tortillas, warmed
de árbol salsa roja
red onion pickle

Preheat the oven to 150°C.

Place the pieces of pork in a large heavy-based casserole, skin facing up so it doesn’t stick. Add the tomato and onion quarters, wedging them in between the pieces of meat and on the top. Set aside.

Place the whole garlic cloves in a hot, dry frying pan over a high heat, turning them every minute or so – the aim is to have lovely golden garlic with plenty of charred bits and a sweet smell. This will take about 6 minutes. Halfway through, add the cinnamon stick to the same pan and toast it for 2–3 minutes before adding the peppercorns and toasting for 1 minute more, until they are fragrant. The kitchen should smell beautiful by now.

Transfer everything from the pan to a blender followed by the achiote paste, apple cider vinegar, orange juice, salt and 40ml of the water. Blend until smooth, then pour the sauce over the meat in the casserole. Use the remaining 40ml of water to rinse any leftover sauce out of the blender and pour this into the casserole too.

Cover with a piece of parchment paper cut to fit your casserole and cover the casserole with its lid. Transfer to the oven and roast for 3½ hours.

Take the casserole out of the oven and uncover the meat. Everything should be soft so, using two forks, shred the meat and crush the tomatoes and onions, making sure to mix everything together – there should be enough sauce to coat everything well. I normally just carry the casserole to the table and let the meat rest and soak up all the flavours of the sauce while I get everything else together.

Set the table and bring over bowls of the de árbol salsa roja and red onion pickle to add a little heat. To assemble your tacos, add some pork to a warm corn tortilla, then spoon over some of the salsa and red onion pickle.

From Blasta Books #1: Tacos by Lily Ramirez-Foran €15, published by Blasta Books; www.blastabooks.com.