Make Original Mexican Tacos
The Taco is an ancient tradition with more than 500 years of history. In the present there are many types of tacos in Mexico, but the most popular are the following: -Taco (Normal taco, with a soft corn tortilla and meat) -Taco "De Canasta" (Steamed Taco with soft corn tortilla and meat) -Flautas (this is our usual crispy taco, a rolled tortilla with meat inside and lettuce on top... not inside!) Learn the basics of the real tacos and surprise your family and guests with it. As a note, these are not "Taco Bell" tacos. These are the real thing!
Contents
Ingredients
- Real corn tortillas
- Beef meat (fillet or some kind of meat you would want to grill)
- Canned beans
- An onion
- Handful of coriander
- Avocado, turnips (optional, recommended)
- A Persian lime
Steps
- Buy real tortillas. This is maybe one of the most important things! You will need soft corn tortillas. You can find them in Mexican shops and "Tortillerias", which is a small Tortilla Factory. You could even make them yourself from dried corn flour if you are willing to "get your hands dirty". You could also buy a "Instant Corn Masa" Mix.
- Wash and disinfect the vegetables.
- Dice the onion.
- Chop the coriander thoroughly. Make it as small as possible.
- Grill the meat until you feel it is well done.
- Cook the beans in a pot. Once done put them in a small plate.
- While the meat is in the grill, warm the tortillas on a pan just a little, or warm them up in your oven/microwave. Put the tortillas in a plate.
- Once the meat is done, cut it in small squares, making horizontal and vertical cuts.
- Put the meat on one the side of the tortilla and cover it with the other side of the tortilla.
- Cut the lime by half (or quarters if it's too big) and put it in the plate.
- Take everything to the table so everyone can add their own onion, coriander, beans and avocado. Once you have all what you want in your taco, put a twist of lime on top.
- Finished.
Tips
- If you want to spice up your tacos, don't use Jalapeno!! You can use diced, fresh "chile serrano" and tomato(http://phoenix.about.com/od/foodanddrink/ss/chilepepper_6.htm) and add some water and salt to make a simply sauce. You could even blend it.
- Whatever you do, do not add Cheddar. Using Cheddar in a taco is no-sense in Mexico. If you ever ask for that you will be frowned upon. Instead ask for "Queso Fresco"/"Fresh Cheese" or "Queso Asadero". Here you can find a guide for Mexican Cheeses: http://www.gourmetsleuth.com/mexicancheeses.htm
- Read about the history of tortillas. http://whatscookingamerica.net/History/Tortilla_Taco_history.htm
Warnings
- Remember to always wash and disinfect your vegetables.
- If you want to use Chile de Arbol, do not touch your face afterwards! Wash your hands when you are done. You won't like the spice in your eyes.
- Wash your hands every time you touch different ingredients.
- When warming up the tortillas in a pan, your fingertips may get burned, so do it carefully with a spatula. If you use your oven, wear oven mitts.
Things You'll Need
- A pan or oven/microwave to warm the tortillas
- A pot for cooking/warming the beans
- A flat cutting surface (vegetables)
- A knife
- Plates
- Small Bowls (optional)
Related Articles
- Make Corn Tortillas
- Make a Pico de Gallo Salsa
- Cook Black Beans (Frijoles Negros)
- Make Taco Seasoning Mix
Sources and Citations
- "Tacos de Canasta" Photo taken with permission from http://www.pbase.com/cheaccarino/image/83172737 (c)Christine Eaccarino. Thanks!
