Flour or corn tortillas — which to choose? Flour tortillas tend to have a softer, sweeter flavor. Yet the classic Mexican taco calls for homemade corn tortillas, where the meat takes center stage. [1] X Research source [2] X Research source Then again, the only thing that matters is what tastes good to you. Experiment with both and choose for yourself. Crispy or soft taco? Again, the choice is up to you. It’s easy to make a taco crispy by frying it in oil, but many authentic Mexican recipes call for soft tortillas. Adding two tortillas or just sticking with one? Many places in Mexico will serve two tortillas per taco. It’s more filling, it helps keep the ingredients from breaking through a single tortilla, and it’s an easy way to get rid of staler tortillas. [3] X Research source If you’re sticking to the more calorie-conscious meal, opt for only one tortilla.
1 onion, finely chopped 1 head cilantro, finely chopped 2-3 limes, juiced
Carne asada (“grilled meat,” e. g. beef) Carnitas (literally “little meats,” e. g. pork) Al pastor (literally “shepherd’s style,” e. g. pork) De pescado (literally “of fish”) De camarones (literally “of shrimp”) Other cuts like lengua (tongue), sesos (brains), cachete (cheeks), trompa (lips), etc.
Beans (black or refried) Guacamole or avocado Cheese (queso fresco or “Mexican blend” cheese) Grilled corn
4 garlic cloves, minced 1 jalapeño, seeded and minced 1 tsp (5 ml) ground cumin seed 1/2 cup (125 ml) chopped fresh cilantro Salt and pepper, to taste 1/4 cup (60 ml) lime juice 2 Tbsp (30 ml) white vinegar 1/2 tsp (2. 5 ml) sugar 1/2 cup (125 ml) olive oil
120°F (48. 8°C) = Rare 130°F (54. 4°C) = Medium rare 140°F (60°C) = Medium 150°F (65. 5°C) = Medium well 160°F (71. 1°C) = Well done
Don’t underestimate the importance of letting the steak rest. If you cut up the steak right away, it will give up all its juices, creating a drier steak. If you let the steak rest for at least 5 minutes, however, it will remain moist and flavorful even after cutting into it.
Chiles 1 cup reserved chile water ½ tablespoon oregano ½ tablespoon cumin Half an onion 3 cloves garlic
If you’d like, trim off any large pieces of fat from the pork as you cut the chunks. Although it’s not necessary, it does make a healthier carnitas. If you leave the fat on the pork pieces, much of it will render into the pan while it cooks, coating the carnitas and making them even juicier.
1 white or yellow onion, peeled and quartered 4-6 cloves garlic, smashed and peeled 2 tablespoons lime juice (about 1 lime) 2 tablespoons red wine vinegar 1 teaspoon dry oregano 1 teaspoon ground cumin 2 bay leaves The juice of 1 orange, with the orange rind itself (quartered) salt and pepper
Vegetable oil Rendered lard Water Orange juice
2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons cornstarch 2 teaspoons kosher salt 1 1/2 teaspoons hot smoked paprika 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper
Cheese Jalapeño slices Diced tomatoes Sour cream Guacamole Chopped cilantro Sliced lettuce
