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I'm looking for a recipe for authentic tacos. The recipe I saw called for peas to be mashed up in the meat mixture. Then the tortillas were softened in oil, filled and then baked in an oven. Does this sound familiar to anyone? PLEASE HELP! I need to know the spices for the meat mixture

2006-12-13 08:42:47 · 2 answers · asked by Cold Texan 2 in Food & Drink Cooking & Recipes

2 answers

Generally, the secret to authentic tacos is the slow process of cooking and seasoning the meat. There are different recipes depending on how much time you have.
You can go for a quick and easy one:

INGREDIENTS 1 DOZEN CORN TORTILLAS

TACO SEASONING

DICED ONION

CHOPPED CILANTRO

TACO SAUCE

DIRECTIONS : COOK YOUR FAVORITE MEAT WITH TACO SEASONING, MICROWAVE CORN TORTILLAS INSIDE A MOIST CLOTH UNTIL ALL THE TORTILLAS ARE WARM AND SOFT. ADD DICED ONIONS AND CHOPPED CILANTRO AND TACO SAUCE FOR YOUR TOPPINGS.

Or you can invest some time.........
Tacos de Carne Asada

Preparation Time: 1 hour

QUICK SALSA
4 ripe plum tomatoes (Roma), seeded and coarsely chopped
2 fresh Serrano chiles, stemmed and coarsely chopped
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

GARNISHES
1/4 cup (1/3 oz/10 g) coarsely chopped fresh cilantro (fresh coriander)
2 avocados, pitted, peeled and diced
2 tomatoes, seeded and diced
6 green onions (spring), including the tender green tops, sliced on the diagonal
1/4 head white cabbage, shredded
1 1/2 lb (750 g) trimmed skirt, flank or tri-tip steaks
Salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons olive oil
Juice of 1 lime
18 small or 12 large corn tortillas

Prepare a fire in a charcoal grill.

To make the salsa, in a food processor fitted with the metal blade, combine the tomatoes, chilies, lime juice, salt and black pepper and purée until very smooth. Pour into a bowl and set aside. You should have about 1 1/4 cups. Prepare all the garnishes and place in separate bowls.

Ten minutes before the grill is ready, season the steaks evenly with salt and black pepper, rub with the garlic and olive oil and then drizzle evenly with the lime juice. Just before grilling the steaks, warm the tortillas on the grill: Fill a shallow pan with water and, one at a time, briefly dip each tortilla in the water and immediately place on the grill rack. Grill for 30 seconds, then turn and grill for 30 seconds longer. Stack the tortillas as they come off the grill and wrap them in a damp towel and then in aluminum foil until serving. (They will keep warm for up to 30 minutes.)

When the fire is very hot, place the steaks on the grill rack about 3 inches from the coals and grill, turning once, until evenly caramelized on the outside but still pink in the center, 1-2 minutes per side. Transfer the steaks to a cutting board and let rest for 3-5 minutes before slicing. Using a sharp knife, cut across the grain into slices 1/4 inch thick. Serve immediately with the warmed tortillas, salsa and garnishes. Let diners assemble their own tacos at the table.
Serves 6


Carne Machaca
Shredded beef that has been slow cooked and used in
tacos, enchiladas or just eaten with a vegetable.
---------------------------------------------------------------------------
INGREDIENTS:
1 large yellow onion, chopped into 1/2" pieces
1/2 cup canned diced tomatoes & green chilies, juice drained
1 teaspoon crushed red chile flakes
1 tablespoon Tabasco sauce
1/2 tablespoon freshly ground black pepper
1/4 teaspoon ground cumin
1 cup canned diced tomatoes with juice
2 lbs. Top round, cut into 4 or 5 large pieces
DIRECTIONS:
In a large, heavy pan with a lid, over medium heat, saute onions,
tomatoes & chilies, red chile flakes, Tabasco, black pepper and cumin, adding a
little water only as needed to keep the mixture from sticking. Stir
frequently, cooking until the onion is transluscent and tender.

Add tomatoes with their liquid and stir well. Cook for 3-5 minutes.
There won't be much liquid at this point.

Add beef. Reduce heat to simmer, cover pot and cook, stirring
occasionally, for 1-1/2 hours or until beef is thoroughly tender.
When beef has cooled, refrigerate overnight.

The next day, shred beef pieces, using fingers. Skim and fat from
cooking juices and return beef to pan. Reheat over low heat and serve.

This is especially good as a change from bacon or sausage for
breakfast or brunch, and is also good served rolled in warmed flour
tortillas for lunch or dinner.


Carnitas
Carnitas are small pork chunks that are seared quickly in hot oil,
covered with ‘chili sauce', then slow baked until tender.
Great served as a taco or on a bed of white rice.
This recipe is enough for 4 adults and easily be halved or doubled.


Ingredients:
· 4 large country style pork ribs
· 1 cup all purpose flour
· 1 tbl. Fajita seasoning
· 3 Tbl. Olive oil or vegetable shortening
· 2 tbl. Butter or margarine
· 2 cups regular Chili sauce
· Cooked white rice (optional)
Directions:
Trim any excess large pieces of fat off the pork ribs and cut
the ribs into 3/4” cubes. Place in a large bowl and season
with the fajita seasoning.
Heat a large skillet and when hot, add the oil and butter.
Pour the flour into the bowl and ‘toss' the meat so each piece
gets covered with flour, then add the meat to the skillet.
Brown quickly on medium high heat, turning occasionally.
When no pink is showing and all pieces of meat are browned,
pour the chili sauce into the skillet and stir to mix well.
Pour the meat and sauce into a 10” x 10” casserole dish
and bake uncovered for 2 hours at 300 degrees, stirring the
mixture every 30 minutes.
Remove and let sit for 15 minutes before serving.

Tacos Al Pastor
This recipe serves 4.

Ingredients:
10 chiles Pasilla
10 chiles Guajillo
1/2 garlic bulb
1/4 litter White Vinegar
1/4 tsp. Cumin
5 cloves
salt
pineapple (fresh or canned)
2 lbs thin pork meat
1 onion
Fresh cilantro (coriander)
1 Beer
2 Limes
Pre-cooking:
Cut the pork meat in thin stakes or slices if necessary. Normally each stake would rest on top of each other while marinating and cooking.
The following is the recipe for the marinade, this is a lot so you won't have to make it very often.


Take the seeds out of the chiles, cut them in little pieces and mash them together with the garlic, cloves, and cumin, avoid touching the chiles and vinegar with your bare hands if possible. The vinegar and chiles can "cook" your hands, trust me. A food processor would help here.
Boil the ingredients from the above step in the vinegar until it makes some sort of a heavy paste. Making sure that it won't burn, so mix it often.
Once fully cooked drink the beer while you let the marinade cool down.
Apply the paste to the meat putting one steak on top of the other. At a real taqueria they would form a top that eventually goes into the rotisserie. Since we do not have the rotisserie you simply pile the meat together and store in the fridge for at least 6 hours or overnight.

Cooking:
In a taqueria they would roast the "top" of meat with pineapple on top of it so that the juice gives the meat some of its flavor. The meat would be rotated constantly as the cook cuts very small slices of meat and pineapple to be served in a taco.
Chop the cilantro and onion.
Without a rotisserie, our only choice is to cut the pork in small bits so that it can be eaten easily in a taco.
Use a frying pan and cook the meat with small pieces of pineapple making sure the pork is fully cooked and just about to burn in some
cases (well roasted).
Cut the limes in quarters.
Serve the tacos with chopped cilantro, onion, and the limes.

2006-12-13 13:44:53 · answer #1 · answered by scrappykins 7 · 0 0

This does not ring a bell with me, but perhaps you'll have some luck at either of these sites...

http://www.mex-recipes.com
This one claims "authentic mexican recipes":
http://www.mexgrocer.com

2006-12-13 18:21:32 · answer #2 · answered by JubJub 6 · 0 0

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