Does anyone have a really good authentic taco recipe?!
Answers: I don't want the tex mex version, I want a real taco, please help!!!!
Basically put, the MEXICAN taco is a soft rolled up tortilla filled with just about anything, and I do mean anything. Any stew, beans, cheese, meat and cheese, scrambled eggs, you name it. People in Mexico sometimes just eat a salt taco, which is a salt sprinkled rolled up tortilla. It is used to push food onto a forkThe most widespread business in Mexico is the ubiquitous taco stand. People eat tacos for breakfast, lunch or dinner, not necessarily all on the same day, but it is a tradition. If you want to try a real Mexican recipe for a great taco filling , take a look at the recipe below from Diana Kennedy, the only foreigner who really knows more about Mexican cuisine than most Mexicans themselves.
Please do not confuse the Texmex taco with Mexican taco, both are great, just different.The other source is a primer on Mexican tacos.
It's nice to see there are still folks out there willing to try the real stuff.
TACO BELL
I've got a pink taco at home waitin' for me.
Grind up some dead dogs, sprinkle some comino and it'll taste just like authentic Mexican tacos. I live on the border, so I know how it's done. Yummy!
chop beef stew meat into small pieces and cook in oil til well done, season with cumin, cloves, salt, pepper, and cilantro, just about a pinch of each (lol, add the seasonings when you start cooking, not after :-)
serve on hot corn totillas with fresh cilantro, onion, tomato, sour cream, whatever you want
I am now questioning what a real taco is, if not Tex-mex. Being Tejano I have eaten a lot of tacos, we just call em tacos, unless it's a soft taco and then if you roll it, it's a burrito. Growing up we didnt call things tacos or burritos. We had tortias and other stuff. We put all the other stuff on a tortia and ate it. Sometimes the tortillas were corn, sometimes they were fried, what ever they type or it's preperation we just called it diner and said thank you mami. But I guese thats tex-mex? I can tell you the secret to a good taco, but it might be the tex-mex taco you dont want.... so, I'll just go quietly into the night.
Not sure if this is tex mex or not, considering I'm from Texas, but this is the way I was taught by my aunt who is from mexico. This recipe is for crispy tacos. First you take about a half pound of ground beef. Then you spread as much of the raw beef as you want (not too much or the meat will be rare after frying) on one half of a corn tortilla. Sprinkle salt and pepper on the meat and fry in a frying pan with hot vegetable oil (about 350 degrees). Once the tortilla softens and the meat begins to darken, fold over the other half of the corn tortilla to make the taco shape. Continue to fry until the tortilla turns crispy and golden brown. Remove the taco from the hot oil and drain on a paper towel. After draining, drizzle the inside taco meat with fresh squeezed lime. Add shredded lettuce, cheese, and chopped tomato. Make as many tacos as you please and serve with salsa and sour cream. Many people make the taco meat first, then fry the tortilla into a shell shape and add the meat after. I think its much tastier and neater my aunts way so you won't have taco meat falling out as you bite into the shell.
there ya have it!!! i used to hang in TJ on the weekends , great fun ! p.s. taco bell is so gross i can't even stand to think about it
You might want to check out this free ebook with award winning recipes.
Chipotle Turkey Taco Filling:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/3 pounds ground turkey breast, the average weight of 1 package
1 small onion, chopped
2 cloves garlic, chopped
2 chipotles in adobo sauce, chopped
1cup tomato sauce
1 rounded tablespoons chili powder, a rounded palmful
Salt
1/2 cup water
In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.
Pork and Bell Pepper Filling:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/3 pounds ground pork
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 small green bell pepper, chopped
1 tablespoon ground cumin, a palmful
several drops cayenne pepper sauce, to taste
1/2 teaspoon allspice
Salt and freshly ground black pepper
1/2 cup water
Heat a small to medium skillet over medium high heat. Add oil and pork to hot pan. Break up pork as it browns, 2 to 3 minutes. Add peppers to the pork and season mixture with cumin, cayenne sauce, allspice, salt and pepper. Reduce heat to moderate and cook filling 5 minutes longer. Add 1/2 cup water to the pork. Reduce heat to low to keep filling warm.
Toppings and Sides:
1 1/2 cups shredded cheddar or smoked cheddar, about 1/2 pound
1 1/2 cups shredded Monterey Pepper Jack cheese, about 1/2 pound
Shredded Romaine lettuce, 2 hearts
6 scallions, chopped
Diced red plum tomatoes
Taco sauce, any brand
Yellow Pico de Gallo, recipe follows
10 super size taco shells, warmed to package directions
Yellow Pico de Gallo:
3 yellow vine ripe tomatoes, seeded and diced
2 small jalapeno peppers, seeded and chopped
1 small white onion, chopped
3 tablespoons chopped fresh cilantro leaves
Coarse salt
Combine all Pico de Gallo ingredients in a small bowl and serve.
To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.