Are Tacos even really mexican? How are Tacos really prepared?!
Answers: Authentic style?
True authentic taco's are different from the American version you get at Taco Bell with the crunchy shell and the basic lettuce tomato cheese setup you get with it.
Authentic taco's really begin as the basic meal of Mexico. Using small corn tacos, you place whatever happens to be in your meal from a shared area to your mouth, with no real individual plates being used. Breakfast and dinner are the most common meals, where you pinch at your beans and eggs with the tortilla, or you scoop up chicken and it's sauce and hold it folded to become a taco.
The Taco grew out of the service industry (vendors) selling a ready to eat food for people on the go, much like sushi evolved in Japan. Instead of sitting down for a long meal, they setup the sauces and prepared the meat and tortilla on your behalf.
The taco bell style of taco probably grew out of the border taco making method of frying the meat in the tortilla untill the tortilla is crispy. In that respect, other then a Del Taco 'Taco del Carbon' or Rubio's 'Street Tacos', the taco's at Jack in the box are the closest to the authentic border taco available in America.
The crispy shell version at Taco Bell likely grew out of convince, marketing and a more healthy version of the full deep fried folded taco.
No they are not.
i dont know but the tacos are all so tasty!
I'm not sure but they damn good..........
I once asked a Mexican what a taco really was and she said it was the same as a sandwich.
And here we think we have to use only ground beef and use taco seasoning, etc.
I've seen Real Live Mexicans eat them when I was Really IN MEXICO. To me, that means that they are Mexican.
However, I did go to a restaurant with a Cuban chef in Mexico City who made probably the best Italian food I've ever tasted in my life.
taco is a traditional Mexican dish
hOW TO MAKE TACO
2 eggs
2 tablespoons vegetable oil
1/4 cup water
5 1/2 tablespoons cornmeal
3/4 cup milk
3/4 cup cornstarch
Directions
1Mix above ingredients.
2In a 7-9 inch teflon coated skillet add small amount of vegetable oil or Pam and place over medium-high heat. Pour small amount of batter in pan and spread evenly and thinly to make crepe-line pancake (reminder, stir batter often to keep cornmeal from settling on bottom).
3Each tortilla will cook in a minute or two. You should produce 16-18 tortillas. After this step is done, add enough oil to same skillet for deep frying your tortillas.
4When oil is very hot place 1 tortilla at a time, with tongs and a large spoon hold and shape tortilla into taco shells (will be like a large potato chip).
I never bought a taco in Mexico! But that doesn't mean that they are no good. I never bought an egg roll in China............same thing. Yes, I have lived in both places.
i used to date a mexican grrl, her granfather would make homade tortillas, and we would rip the tortillas and use the pieces to pick up our food in bites, we wouldn't roll up the food in the tortillas
There is no wat american tacos are the same as mexican tacos. I'm mexican so I should know. Basically to us a taco is good inside a tortilla. Typically it's meat that goes in there, but we don't use lettuce, or cheese or whatever it is americans think is mexican for toppings, we use green/red salsa, cilantro and onion.
When I moved to canada I had never even see one of those so called "tacos" they sell here
hard shell tacos are not authentic, but soft corn tortillas with meat, cheese, and cilantro is.
Tacos are REALLY MEXICAN... here you can find some history about tacos...
http://whatscookingamerica.net/History/T...
yummy... I'm getting one!
yes but the ones we eat are not they are tex mex
They are definitely a Mexcian dish! But the hard tacos are NOT! All of the tacos down there are soft tacos and they usually offer guacamole on the side.
Yes they are. Maize is to date the main crop of Mexico and maize or corn tortillas are equivalent to the bread made of wheat or rye.
Mexicans eat soft corn tortillas or wheat flour tortillas, which became popular in Northern Mexico where it was too dry for corn to prosper, but ok for wheat.
Americans seen to think that tacos are the one and only Mexican food to be had. Although it is highly popular, it is not the only one, yet they have Americanized it into the hard taco like what you get at Taco Bell, which is unlike Mexican food at all, it's more like an Americanized version, tailored to American tastes.
Just about anything can go into a soft rolled tortilla, to make a taco. Any stew, or beans, or melted cheese or grilled meat, or just about anything. The variety is astounding. Some people eat a salt taco, which is a salt sprinkled rolled up soft tortilla.
Some people like to fry the soft corn tacos and they taste great, flour ones don't taste that great, at least to me.
The sauce is another secret. Sometimes not so great tacos taste great with a great sauce. Sauce recipes are the most jealously guarded secret in most taco stands.
Mexican tacos do not use Nacho cheese, or ground meat filling made with taco seasoning, or Monterrey Jack cheese. You have to try them in Mexico because you will have a very hard time finding a real Mexican taco in the USA.
Most def a Mexican food! However the American-ized version of tacos includes flour tortillas. In Mexico (except for cities near the American border) flour tortillas are virtually unheard of. Tacos are made from MASECA, a maiz based dough. They are typically smaller can vary in meat fillings but do not inlcude yellow cheese as we do here.
Taco prep: heat corn tortillas folded over either in the oven or in deep fryer.
brown ground meat seasoning with cilantro, garlic, onion and oregano.
chop lettuce and tomato
grate sharp cheddar cheese.
Put 2 heaping tablespoons meat in bottom of fold of taco shell, add some grated cheese, top with lettuce and tomato. Top this with whatever sort of salsa you prefer.
I make soft shell tortilla shells for my tacos. I do not like the crispy rubbery ones.
quick fry the corn tortillas and follow the remaining rules above.
put into oven at 350 for about 5 minutes to melt cheese or in microwave for 1 minute.
serve with cottage cheese and fruit salad.
I do not know for sure whether these are authentic Mexican, but do make a great substitute for sandwiches here in the border lands!! I learned to make them when I was about 5 wanting to help Mom fix dinner.
I am golden plus eleven years!! Cooking for about 55 of those years here on the border lands.