New Posts  All Forums:Forum Nav:

Authentic Mexican tacos question - Page 2

post #31 of 34
4/9/09 at 9:38pm
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.
Reply
post #32 of 34
4/12/11 at 11:21am
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!
 
Reply
post #33 of 34
4/13/11 at 10:51am

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.

Reply
post #34 of 34
4/13/11 at 4:03pm

 

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.

 

 

Reply
New Posts  All Forums:Forum Nav:
  Return Home