How to make tacos?

The tacos are one of the most famous dishes of the culinary tradition of this country, and we could not stop bringing you the recipe because as you know, we love Mexican food!

After the recipes for  chicken fajitas , enchiladas , nachos macho , quesadillas and  burritos , it was the turn of the tacos ! As in other Mexican recipes, there are many variants since they can be filled with practically anything; We leave you the recipe with beef and chicken, and we propose some more variants.

What are Mexican tacos?
Like fajitas and burritos,  tacos  are a tortilla filled with different combinations of meats and vegetables, sometimes legumes as well. But then what is the difference? Fajitas and burritos are usually prepared with wheat tortillas, while the Mexican taco is prepared with corn tortilla, somewhat smaller than the previous ones.

The tortilla is usually presented simply folded in half with the filling in the middle. Sometimes they are browned in the oven hanging from the rack so that they remain with the crescent shape, as we see in this image:

500 g of minced beef
1 small onion
1 fresh green or serrano chile (you can buy serrano peppers here )
2 cloves of garlic
1 tablespoon of ground cumin (you can buy here )
1/2 teaspoon (or to taste) dried chili (you can buy here )
1 tablespoon of oregano
olive oil
the juice of 1/2 lime
8-1o corn tortillas (you can buy here )
To accompany

Pico de gallo (recipe below)
Guacamole (recipe below)
Julienne lettuce
Shredded cheddar cheese
How to make beef tacos
Prepare the filling

Chop the onion, fresh chili, coriander and garlic separately and set aside.
Heat 2 or 3 tablespoons of oil in a pan and fry with the oregano, cumin and dried chili, for about two minutes until it begins to release aroma.
Add the garlic and chili and fry for 2 or 3 more minutes.
Add the meat, salt and stir, and cook until the meat is done, about 10 minutes.
Turn off the heat, add the chopped coriander and lime juice and stir.
At your service

Heat the tortillas in the oven for 1 or 2 minutes, they just have to be heated. You can also brown them a little as we have seen before (hanging on the rack) if you want them to be crispy. Fill with the meat and serve, bringing the ingredients to accompany the table separately, so that each one can prepare their taco as they prefer.

Also try :  Mexican chimichangas

Mexican chicken tacos
Tacos recipe

For the chicken tinga

2 chicken breasts
4 cloves of garlic
1 onion
a stick of celery
1 carrot
2 bay leaves
1 dry chipotle chili (you can buy here ). You can also put a chilli
250 g tomato
half a glass of white wine vinegar (you can buy here )
Salt and pepper to taste
10 corn tortillas (you can buy here )
To accompany

Pico de gallo (recipe below)
Guacamole (recipe below)
Julienne lettuce
Shredded cheddar cheese
Tacos, recipe with chicken
We hydrate the chili or chili for half an hour before starting to cook.
We cut the breast into large pieces. We wash and chop 1 onion, the carrot and the celery, into large pieces.
We put the chicken, onion, celery, carrot, and bay leaf in a pot; cover with water and bring to a boil. Boil for about 25 minutes, until the chicken is done. We glued and reserved the broth.
Once cold, we shred the chicken with our hands. We booked.
We remove the seeds from the chili (or chili) with the help of a knife.
In a casserole, place half of the tomatoes (whole), half an onion, and two cloves of garlic, halved, and the chili. Cover with the broth and boil until the onion is tender (about 10 minutes).
Blend the sauce and if it is too thick, add a little broth. We booked.
Cut the remaining half onion into julienne strips, chop the 2 remaining garlic cloves and sauté everything in a saucepan with a splash of oil.
When they are golden brown, add the shredded chicken and mix. Sauté for a few minutes, add the sauce and vinegar and let the sauce reduce.
Correct salt and pepper, remove from heat and let it rest for a few minutes.
To serve, we repeat the steps of the previous recipe.


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