Mexican cuisine has come a long way since Mexicans suspended meats over boiling water wrapped in banana or cactus leaves to cook them, all done in a deep pit. But frying was also popular, performed in cast iron skillets over an open fire, much like using a gas range today.
Just as the food of Mexico has increased in popularity across the globe, so too has the taco, a favorite the world over. These three recipes demonstrate the great variety of preparations for what is essentially the same basic dish, tacos. Enjoy any of them individually, or prepare them all and have some of each for a true taco feast.
Authentic Mexican Tacos
Ingredients
- 2 cups Shredded Beef, Chicken or (for American style filling) well-seasoned Ground Beef
- 12 Corn Tortillas
- 1/2 cup Corn or Canola oil
- 2 cups Monterey Jack Cheese, shredded
- 1 Tomato, diced
- 1 bunch Green onions, chopped
- 1/2 head Lettuce or cabbage, shredded
- 1 cup salsa
Directions
- Prepare your Shredded Beef, Chicken, or Ground Beef.
- In a frying pan, heat oil until a drop of water sizzles immediately when added to it.
- Fry tortilla lightly on one side. Turn and fry lightly on the other side. Before tortilla becomes crisp, bend it in half, using tongs and a long-handled spoon to hold it steady and crisp the folded end. Remove from oil and drain on paper towel. Repeat with all 12 tortillas.
- Heat filling until steaming. Place one to two tablespoons filling mixture inside taco shell. Add shredded lettuce, onions, tomatoes and top with cheese. If you wish, add any of the following: jalapeños, guacamole, and a dollop of sour cream. Repeat for all tacos. Serve immediately.
Soft Tacos
IIn Mexico they make soft tacos with corn tortillas, but flour tortilla are popular in the United States and gaining in popularity elsewhere. If corn tortillas are used, heat on a griddle or hot skillet without oil until slightly browned or hold over a gas burner with tongs until they begin to color. Transfer to a cloth-lined bowl.
Prepare ingredients as above. Heat flour tortillas in a microwave on a plate or between two sheets of paper towels, the top one slightly damp. Fill hot tortillas with ingredients of your choice and roll up tortilla like a burrito. Serve hot.
Oaxacan Tacos
Ingredients
- 2 pounds top sirloin steak, cut into thin strips
- salt and pepper to taste
- 1/4 cup vegetable oil
- 18 (6 inch) corn tortillas
- 1 medium onion, diced
- 4 fresh jalapeño peppers, seeded and chopped
- 4 limes, cut into wedges
- 1 bunch fresh cilantro, chopped
Directions
- Heat a large skillet over medium-high heat. Fry the steak strips, stirring and turning constantly, until browned on the outside and cooked through, but not too well done, about 5 minutes. Season with salt and pepper to taste. Remove and keep warm.
- Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
- Place tortillas on a serving plate or platter. Top with strips of medium cooked steak, diced onion, chopped jalapeño, and a pinch of chopped cilantro or to taste. Squeeze lime wedge over all. Wrap and keep warm if necessary. Serve warm.For combo platters, serve with Burritos, Enchiladas and Tex Mex Flank Steak selections.
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
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