Need a traditional Mexican recipe for tacos that you fry with chicken or pork - plse?

Question

It's for my husband who is FROM Mexico so I really can't fool him. Please give me one you know is authentic because I don't want to make something that'll embarass me. PLEASE HELP!!

Answer 1

Tacos De Carnitas

3¼ hours 45 min prep

4 1/2 lbs pork butt
6 cups water
7 slices orange zest
6 garlic cloves, minced
1 1/2 onions, diced
1 1/2 teaspoons crushed red pepper flakes
1 1/2 cinnamon sticks, preferably Mexican
2 bay leaves
1 1/2 teaspoons oregano leaves, crushed
1 1/2 teaspoons kosher salt
salt
1/4 teaspoon ground cloves
24 small corn tortillas, warmed
chopped fresh cilantro
finely chopped onions
fresh salsa verde or hot sauce

Trim any thick fat from the outside of the pork butt. Cut the meat into 1-inch cubes. Discard any cubes that are pure fat, but don't try to trim all of the fat out of the meat.
Put the pork in a large pot. Add the water the strips of orange zest, garlic, onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and cloves. Bring to a boil then reduce to a simmer. Skim off any scum that forms on the surface. Simmer for 1 1/2 hours, until the pork is very soft, adding more water if necessary to keep the meat submerged. Season with salt.
Bring to a gentle boil and cook until the water has evaporated about 30 minutes. Cook a little longer to fry the meat slightly. (Note: if you want extra-crispy carnitas, fry approximately 25 minutes.) Watch carefully to prevent burning.
Remove the bay leaves and cinnamon sticks. Put the meat in a fine strainer and push gently with a wooden spoon to remove any excess fat. Discard the fat.
Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa.

Answer 2

Crispy fried Tacos OR Tacos Dorados

Tijuana or San Diego-I hunt these down when I'm there. Crunchy yummy!

2-4 servings 12 Tacos Dorados 26 min 20 min prep
Change to: Tacos Dorados US Metric
1 large tomato, roasted,peeled and chopped
1 small onion, chopped fine
1 clove garlic, minced
1 teaspoon vegetable oil
1 1/2 lbs cooked chicken breasts or beef or pork, shredded
1/2 teaspoon salt
12 corn tortillas, slightly warmed for easy rolling
1 cup vegetable oil
2 teaspoons milk
1/2 cup sour cream, thined with the milk
1 1/2 cups guacamole
shredded queso fresco or farmer cheese
1/2-1 cup salsa
cilantro
30 mins Appetizers
Mexican Appetizers
Chicken Appetizers
Historical/Traditional Appetizers
Low Sodium Appetizers
Puree the tomato, onion and garlic in a food processor.
Heat the oil in a medium skillet over medium high heat.
Cook tomato filling until thick and reduced-around 5 minutes.
Add the meat of choice and mix well.
Remove from heat and season with salt.
Heat the tortillas and place an equal amount of filling on each.
Roll and secure with toothpicks OR assemble all and chill seam side down.
Heat the oil over medium high heat and when hot begin frying tacos 4 at a time until golden on all sides.
If you are not using the toothpicks-I dont-place seam side down in the hot oil first.
Remove and drain-repeat and keep warm in the oven until done.
When done place 3 on each plate and top with Guacamole, cream and salsa.
Garnish with Cilantro and cheese.
Serve with refried beans and Cactus Salad

Answer 3

STIR-FRIED CHICKEN TACOS

Ingredients 2 red capsicum peppers.
1 green capsicum pepper3 or 4 jalapeno chillies. Note: Wash hands after handling!
1/2 kg boneless skinless chicken breasts,
1 medium onion thinly sliced,
3 gloves garlic minced,
1/4 tablespoon cumin seed,
1/3 cup chopped fresh coriander,
21/2 tablespoons lime juice,
1 pkg warm DIEGO'S or GRINGOS corn tortillas,
Lime wedges,
Salsa,
Natural Yoghurt,
Salt and Pepper.

Preparation Stem and seed peppers and chillies and cut into thin slivers. Cut chicken crosswise into thin slices. Heat frypan to high and add 2 teaspoons oil, add chicken and stirfry until chicken is opaque throughout, 4 to 5 minutes. Remove chicken from pan, add remaining teaspoon of oil, sliced onion, garlic, cumin and stirfry for 1 minute.. Add the capsicum and chillies. Stirfry until they begin to wilt, about 2 minutes. Return cooked chicken to the pan. Add chopped coriander, lime juice, and salt and pepper to taste. Drain into a bowl.

To assemble each taco: Fill a Diego's Corn Tortilla with chicken mixture, squeeze a lime wedge over the filling and add salsa and yoghurt to the taco to taste.



And here is a whole bunch of taco recipes

http://www.mexican-recipes.info/tacos/index.htm