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Authentic Mexican tacos question - Page 2

post #31 of 47
Hey Jezzy ~~
The powder stuff = cal? I don't know about using that to prime a pot. The only uses I know for cal are for turning corn into hominy, and also to "paint' a clay comal to keep the tortillas from sticking.

(Be careful with cal -- it's slaked lime.)

The clay pots from around here are glazed on the inside, so they don't leak or sweat liquid. As far as I know, you only need wash the pot well before the first use. You could let it soak in water a while, as with a clay flower pot, if you wish, or just boil some water in it on the stove. Sorry ~~ I don't feel like I was much help.

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post #32 of 47
Originally Posted by bixaorellana View Post
If you want a really authentic wet seasoning rub for pork, use this. The pork thus prepared is frequently cut up & cooked for tacos around here:

Adobo for cecina, Oaxaca-style. (in Oaxaca, cecina is pork, not beef)
Toast some guajillo chiles on a griddle or dry skillet.
Simmer them in a small amount of water until soft.
Put in blender jar with vinegar, salt, black pepper, oregano, garlic, cloves, and cinnamon and blend as finely as possible, adding a little water if necessary to make a smooth paste.
Smear this all over whatever pork you're using. (suggest cutting a piece of pork into scaloppine for maximum coverage & absorbtion, or use thin pork chops).
Let it set for a couple of hours, loosely covered, before using.
Thank you so much for posting this recipe.  I actually tried a menu item called "Tres Tacos Al Pastor" this week while traveling and absolutely fell in love with it.  I had wondered where could I find a similar recipe to try.  I am a fan of Mexican food, but never ventured from the basic taco, chimichanga, beans, rice and the fajitas.  I decided to try something new and sure was pleased with the Al Pastor style. Again thank you!
post #33 of 47

IMO Best Chicago area tacos are from a small, "hole-in-the-wall" place called El Tizon in Bridgeview, at about 9014 S. Harlem Ave.
My personal favorite is the Al Pastor.

post #34 of 47


Below is the recipe for an upscale taco I've served.  Authentic probably not but beautiful? Yes.  Tasty? Yes.  They are very small and more like an appetizer than a street food.  We made our own corn tortillas for this.


For the Shells:

10 3" Corn Tortillas

Oil for frying


Drop the tortillas one by one directly on the oil.  Push it down into the fat with the side of a pair of forks such that the shell will have a squarish bottom that might stand on its own.  Remove the shells when crispy.


For the Guacamole:

flesh from 2 avocados

juice from 2 limes

1/4 of a big onion diced

8 cilantro leaves

1 oz of queso oaxaca

~1/2 oz of olive oil

2 ripe tomatoes, peeled, seeded and finely diced


Blend avocado, lime juice, onion, cilantro, and cheese in a food processor.  Add the oil and and blend until emulsified.  Season with salt and remove from food processor.  Fold in the tomato.


For Fried Pork Belly:

12 oz of pork belly

1 c water

1/2 c AP flour

1 c olive oil


Place pork and water in pressure cooker and cook at 15 psi for 1/2 hour.  (1.5 hours boiling covered in water without a pressure cooker) Let it cool.  Remove the fat and fray the pork into very thin threads.  Flour the pork belly threads and fry in olive oil at 345 degrees F.  Drain on paper towels and season with salt.


To assemble the dish spoon or pipe guacamole into the shells, heaping fried pork belly threads on top.



post #35 of 47

I hope this helps. Doesnt look like anyone else has been much of a help for "authentic"...


If you aren’t familiar with authentic cooking methods for tacos, just follow these guidelines.

Preparing the chicken:

  • 1 whole chicken
  • 3 cloves of garlic chopped finely
  • 1 handful of chopped cilantro
  • 1 bulb onion diced
  • Juice of 1 lime
  • 2T cooking oil
  • 1t ground cumin
  • 1t sea salt
  • 1t chili powder
  • 1t ground cayenne pepper

Using a very sharp knife, disjoint the chicken at all joints and cut into pieces. Peel the skin off and remove all bones and tendons. Cut the chicken meat into 1 inch pieces. Combine all ingredients in a Ziploc bag and marinate overnight.

Prepare the toppings:

  • 1 bulb onion finely diced
  • 1 handful of chopped cilantro
  • 1 lime cut into 8 wedges

Using a sharp knife, cut up each topping and set aside. Remove the chicken, yellow or white corn tortilla, and crema from the fridge and let sit until it reaches room temperature.

Cook the meat:
Heat up a large cast iron skillet over medium-high heat. Place the chicken mix in the skillet and sauté until the chicken is cooked through. Stir and flip the chicken frequently.

Prepare and serve:
Turn the burner on your stove to medium heat. Place two tortillas on top of each other and place on the burner. Once the bottom starts turning brown, flip the tortilla stack and heat until the other side begins turning brown. Separate the tortillas onto a plate with the uncooked side faced up. Slather a small amount of crema on the tortillas. Add meat on top of the crema. Sprinkle on the fresh cilantro and onion. Squeeze the lime juice onto the tacos and serve.


The recipe is from a blog and if you PM me, I'll provide the link.

post #36 of 47

Authentic Mexican tacos vary depending of the region you are from.  I live on the border with the northern part of Mexico and the way that we make the tacos here are called Tacos Dorados.  On a corn tortilla you take a ground beef, ( season with mustard, salt pepper and chopped cilantro) and shape into a half moon and stick it on half of the corn tortilla, and fry in oil and when the tortilla is soft enough fold it over to enclose the meat between the corn tortilla, serve with chopped onion, shredded cabbage and cheese, lime and salsa of your choice.  Hope that helps

post #37 of 47

Hi Alec, Mexicans do not use the tex mex nor gringo seasonings., For Grilled Chicken you can use just plain lime juice, salt and pepper

for beef salt and white pepper. You can bake pork in pasilla or ancho marinated or do your chicken in pibil marinated.

Serve tacos on warm corn tortillas with side toppings cilantro, chopped onion, lime, green, red, salsa.

post #38 of 47

Carniceria El Mercado Carne Asada Tacos con Todas


Their asada is perhaps the best I have had at a “fast food” counter. Understand that these are made fresh with their own in-house masa tortillas made daily. These are made with flank or skirt steak and the meat itself is very tasty, having been marinated perhaps overnight. The tacos are served with fresh Pico-de Gallo, fresh Queso fresco (their own cheese made daily), and a wedge of avocado. The Pico de Gallo has both jalapenos and cilantro. “Con todo” (with everything) includes broiled Mexican bulb scallions, grilled jalapenos, and a wedge of lime.

On the side, they serve two sauces, one tomatillo based, the other chili based. There both good, but the tacos are moist enough and flavored enough that the need no sauce at all.


I make these at home using skirt steak. The dry rub is made with aji Amarillo, Pasilla, Mulato, Merken (Mapuche), garlic powder, salt, pepper.


In Greensboro, NC, find this on Yelp:



see image: https://s3-media2.fl.yelpcdn.com/bphoto/5N-wPrJ8s5p33c6QBepheg/o.jpg

post #39 of 47
Somewhere up in this tropic there's a post from someone who said they lived in the Northern Mexico/New Mexico area and their tacos were usually made with flour tortillas. I've seen food board discussions in which the very idea of a 'real' Mexican taco being on a flour tortilla is simply treated as rubbish. I haven't travelled in Mexico beyond maybe three trips (Cancun, Puebla, Tijuana) so I can't draw on my own experience on this.

Question: What is the extent of the use of FLOUR tortillas in Mexico itself? Yes? No? Regional? Personal taste?
post #40 of 47
Flour tortilla is more common in northern states of Mexico.

Mexican food, actually, is much more regional than many folks realize.
Edited by BrianShaw - 9/30/16 at 3:46pm
post #41 of 47
Originally Posted by BrianShaw View Post

Mexican food, actually, is much more regional than many folks realize.

It's funny, I was just about to post "Mexico is BIG."


I met a Mexican recently who had never ever heard of burritos in his home country until he set foot in the United States. 


Apparently flour tortillas are more recent than corn tortillas, but that doesn't mean some Mexicans don't eat them. 


If you think about it, in my home country, France, go back a few centuries and we had no potatoes, no bell peppers, no eggplants... those were "exotic" produce. Does that make ratatouille not an authentic French dish? How about gratin dauphinois? Pommes dauphines? Eggplant caviar? Etc etc...

post #42 of 47

Burritos (fried or not) are American...not sure if TexMex or not.

However "everyone" around here will have flour tortillas as a bread sub with meals (breakfast tacos on flour are pretty much a given) as corn can be a bit stale and flimsy when not cooked at least a bit.

So we see the corn being used more for crispy tacos and casseroles (enchiladas).

I lean more to corn but do enjoy a good fresh homemade flour tortilla with my fajitas.



post #43 of 47
The most prevalent style of burrito is from San Francisco: the "mission style".
post #44 of 47
Originally Posted by BrianShaw View Post

The most prevalent style of burrito is from San Francisco: the "mission style".

Back in the day I use to live off of mission burritos. Would have at least 5 a week. Cancun and El Farrolito changed my world. Seeing Chipotle, Moe's, Qdoba, etc so popular is nice, but I feel so bad for people who never get to experience "The Real Deal". But, with the gentrification of the mission district, time may be running out for that experience.
post #45 of 47
Originally Posted by Planethoff View Post

Back in the day I use to live off of mission burritos. Would have at least 5 a week. Cancun and El Farrolito changed my world. 

You got me curious. What are Cancun and El Farrolito burritos like? 

post #46 of 47
Originally Posted by French Fries View Post

You got me curious. What are Cancun and El Farrolito burritos like? 

Check this out, and then do like me... start thinking of a vacation in San Francisco:



post #47 of 47
Originally Posted by French Fries View Post

You got me curious. What are Cancun and El Farrolito burritos like? 

I can't begin to describe the experience of having a true mission burrito. I love all Mexican food and have travelled all through Mexico and the Western USA, but the SF mission burrito is something to behold. It is the reason the relatively bland and boring mission style burritos have stormed the country.

BrianShaw gave you a good start to the concept with that link, but I will add this one and repeat his statement emphatically. Go try one! I would literally fly across the country will the sole purpose of having a Taqueria Cancun carnitas burrito. (I am partial to Cancun, but all the ones listed in both links are the real deal)

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