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Authentic Mexican tacos question - Page 2

post #31 of 57
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 57
Quote:
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 57

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 57

 

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 57

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 57

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 57

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 57

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:

https://www.yelp.com/biz/carniceria-el-mercadito-greensboro-3?osq=carneria&search_key=43086

 

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

post #39 of 57
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 57
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 57
Quote:
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 57

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.

 

mimi

post #43 of 57
The most prevalent style of burrito is from San Francisco: the "mission style".
post #44 of 57
Quote:
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 57
Quote:
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 57
Quote:
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:

 

http://sfist.com/2015/03/11/the_12_best_burritos_in_san_francis.php

post #47 of 57
Quote:
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)


https://www.thrillist.com/eat/san-francisco/the-mission/best-mission-burritos-in-sf-according-to-fixie-riders
post #48 of 57
I love a good taco, and who doesn't? I definitely agree that everybody has their own take on it--their little touches. This depends on the person and the region. I've had tacos in Mexico, Chicago, all over California as well as several cities in North Carolina. I think the main thing is trust the ones making the food! I've had too many friends/family try to Americanize a delicious taco--in my opinion ruining it.

Radishes are great! Lime of course, I like to throw some blazing hot salsa on there. Don't over complicate it. I do not however know much about seasoning the meat. I wish I did. I would probably only eat tacos if I did...

Unsurprisingly this idea of traditional still being very much unique stretches across cultures. My future mother in law is from Thailand and her food has a different take on it than the friend I grew up with. She does randomly make amazing guacamole though--which she brought to dinner with her Papaya salad last Thanksgiving.
post #49 of 57

There used to be an authentic Mexican place in a town near me. They went out of business because to many claimed the food wasn't spicy hot so it couldn't be authentic... Traditional MX home cooking is not always sear your mouth hot! Sure they use chilies to add flavor and some heat but not the over the top we see in the USA. Cumin is a base spice as is a mild ancho chili according to some friends from MX. 

post #50 of 57
Given what passes for 'authentic' Mexican food in some places, this isn't that surprising. SAD, but not surprising.
post #51 of 57
Quote:
Originally Posted by elchivito View Post

As a genyou-wine Mexican, I can tell you for a fact that you'll find as many seasonings for tacos as you'll find Mexicans. We're from Northern Mexico and New Mexico, and our tacos are typically made with flour tortillas, although we sometimes use corn. We sometimes make chicken, more often our tacos are either made of cabrito or carne asada. Whatever the meat, we use and have always used Goya Adobo all purpose seasoning for tacos. It's available at most any Latino market. If I were you, I'd pick out my favorite taqueria, and ask the cook what that stuff is he's shaking on the meat. Regarding cilantro, we've always used it in salsa, as an addition to menudo and posole, but never as a garnish or an addition to our tacos. Americans have sort of gone hog wild on cilantro, but it's always been around, just more in the background. Our typical garnishes are sweetened vinegar marinated red onions, shredded cabbage, cucumbers, sliced radishes and queso cotija, sort of Mexican feta. We broil whole fat green onions as a side.
Now I'm hungry again.....

love menudo and pozole man. good post bredda

post #52 of 57
Quote:
Originally Posted by French Fries View Post
 


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...

mexico was home to regional civilizations with languages as diverse and different from each other as the romance languages, or even more so. a good cook book, though not extensive, is roasas: https://www.amazon.com/Rosas-New-Mexican-Table-Friendly/dp/1579653243/ref=sr_1_3?ie=UTF8&qid=1477956283&sr=8-3&keywords=rosas+mexican

post #53 of 57

There is one and only one true, authentic, American recipe for meatloaf that every home cook in America follows without deviation.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #54 of 57
Mexican cuisine is so regional that I think talk of the "authentic" is usually wrongheaded. There is a lot of good thinking here, which marks an unusual and positive development.

Let's face it: Yucatán cooking and Sonoran cooking aren't the same at any level. Sure, there are gross family resemblances, but these are very different sorts of cooking. It's like Cantonese and Sichuan, for example.


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post #55 of 57
Quote:
Originally Posted by MaryB View Post
 

There used to be an authentic Mexican place in a town near me. They went out of business because to many claimed the food wasn't spicy hot so it couldn't be authentic... Traditional MX home cooking is not always sear your mouth hot! Sure they use chilies to add flavor and some heat but not the over the top we see in the USA. Cumin is a base spice as is a mild ancho chili according to some friends from MX. 

 

Sad.

No...worse than sad ....ridiculous.

Was it one of those mom and pop places with everything from scratch?

 

The hot as you can get it crowd makes me wonder why they bother eating at all.

Surely they cannot taste the nuances of a dish that has been smothered in "hot as hell" or "hot as hell and back" sauce.

Pointless. 

 

mimi

post #56 of 57

Good carnitas recipe:

 

1(3 ½-to 4-pound) boneless pork butt, fat cap trimmed to ⅛ inch thick, cut into 2-inch chunks

 

Salt and ground black pepper

1 teaspoon ground cumin

1 small onion, peeled and halved

2 bay leaves

1 teaspoon dried oregano

2 tablespoons juice from 1 lime

2 cups water

1 medium orange, halved

 

18 (6-inch) corn tortillas, warmed

Lime wedges

Minced white or red onion

Fresh cilantro leaves

Thinly sliced radishes

Sour cream

 

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking. 

2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid. 

3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.

post #57 of 57

Yes it was a mom and pop and they served what they made for family. Their tamales were to die for! Tongue tacos too were one of their better dishes.

 

Quote:

Originally Posted by flipflopgirl View Post
 

 

Sad.

No...worse than sad ....ridiculous.

Was it one of those mom and pop places with everything from scratch?

 

The hot as you can get it crowd makes me wonder why they bother eating at all.

Surely they cannot taste the nuances of a dish that has been smothered in "hot as hell" or "hot as hell and back" sauce.

Pointless. 

 

mimi

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