What is/are your favourite Taco recipe/recipes?
Anything goes, it can be a Traditional recipe or have an International flare.
My favorite is beef tongue, taco arabe/ al pastor, carnitas, or pig’s ear, whether street side or homemade. I also like fish tacos, but mostly homemade.
The fried avocado tacos on Serious Eats are incredible for something different.
Though, as much as I love a good taco, at home I’m all about tostadas instead.
Oh and at home I really do love making Americanized hard shell tacos (fried fresh) with tomatoes, lettuce, and sour cream. I like a spiced up diced chicken filling over ground beef, though.
Thanks Shellybean27,
I like the idea of fried avocados.
Here's the link for anyone who is interested in trying the recipe out:
https://www.seriouseats.com/fried-avo...
Normally for beef tongue and some other classic Mexican fillings it’s a simple matter of simmering until tender in some water with onion, bay leaves, some garlic cloves, and salt and pepper. But this sous vide version is fantastic. The salsa that you get from the liquid is amazing and basically effortless:
It’s super tender and buttery when cooked properly. It’s like braised beef short ribs, but better. In fact you could just tell someone you were giving them short rib tacos and they’d never believe otherwise. For tacos it’s diced and crisped up once cooked, so you get juicy, tender beef with a nice brown crust that is perfect with the salsa to cut through the savory richness.
I finally saw a frozen beef tounge at the grocers. It was large, heavy and possibly expensive ($15?). I don't have room for it in my freezer right now, but may pick one up to experiment with later. Any precautions I should be aware of with this 'cut'?
No, it’s really a very easy cut to work with. Just cook until tender, peel off the membrane, and proceed as desired.
As I linked above, it’s great sous vide and the salsa made from the juice in the bag is incredible, but just simmering it works great. I’ve brined it and made it into corned beef and it’s fantastic that way, too.
https://www.seriouseats.com/tacos-de-...
Here is a Chinese treatment of it:
https://www.seriouseats.com/very-cris...
Thanks Tim,
Do you have a 'tried tested and true' recipe link for the puffy tacos?
That really is new to me and would be interesting to try.
I do skirt steak topped with fresh chopped cilantro and onion with a squeeze of fresh lime in a flour tortilla. That is how I like them when we go to a great local taco place (Los Otates/Los Tacotales) when we are in Cozumel. It is interesting that they always serve them to us in flour tortillas even though corn tortillas are the norm in Mexico. I guess they just automatically give the gringos flour ones. Fine with me. I'm not a fan of corn tortillas.
Tacos were the Dish of the Month in May 2013. Plenty of taco recipes on that thread, https://www.chowhound.com/post/tacos-...
We're fans of the chicken taco, and I have a couple of favorite grilled chicken recipes, the leftovers from which make great tacos (recipe links below). Our preference is a crispy corn tortilla with melted cheddar cheese, sriracha mayo or tabasco, and topped with lettuce and tomato. Refries on the side, please.
Thanks MunchkinRedux,
I look forward to trying these.
Maybe you could share your technique for crispy taco shells with Midlife on this thread:
https://www.chowhound.com/post/crispy...
Lengua is my favorite but I'm eating mostly plant based these days and my new favorite is potato/squash or mushroom spiced filling. Parboil chunks of potato and then pan fry or oven roast everything with a little oil and taco seasoning until browned and crispy. Add chiles of your choice during the cook time if you like. If I have on hand, sometimes a little schmear of refried beans goes in too. Serve with crema (or vegan substitute) and chopped cilantro.
Almost always corn tortillas, either shallow fried or just heated until they are soft on a cast iron surface.
Thanks for the inspiration I'm eager try try the vegetarian version.
I have bought boxed crispy shells and been asked politely not to repeat that ritual.
I use to microwave then crisp mine up in the oven but now do it in a fry pan (not cast iron). The corn tortillas are warmed slightly crispy yet still pliable.
I might try toasting them in my toaster oven and see whether that method gets good reviews.
I also like a chunk of roasted winter squash or royal trumpet mushrooms, both are really good with nutty salsa macha.
When I'm feeling old school, I like to buy crispy taco shells and add chile-spiced lentils, tomatoes, lettuce, and cheddar cheese.
I like grilled fish tacos with a red cabbage cilantro lime slaw a lot. Also make a good shrimp taco with green chile/tomatillo salsa verde and cotija cheese. ( I know seafood and cheese is a no-no, but this works.) A family favorite is red chile lamb taco with guacamole and and sunflower sprouts.
We love a fish taco. Our favorite is panko-crusted, pan-fried halibut on a soft corn tortilla with cabbage slaw. The crunch from the panko coating and the slaw, combined with the creaminess of the fish and the tug of the tortilla is out of this world ... now I want one. :\
3 T. sour cream
2 T. mayo
1 T. lime juice
1/2 t. minced garlic (more to taste)
1/2 t. sriracha
What's yours?
Mine is close and somewhat looser and pourable.
4oz sour cream
2oz butter milk
2oz fresh squeezed lemon or lime juice
2oz chopped shallots
2oz fresh chopped chive
S&P fresh ground
I leave hot sauce on the side as an option.
There is great debate over sauce for fish tacos where I’m from. Some even insist on ranch dressing from a bottle, yuk!!
Avocado, lime & cilantro crema and/or, if I splurge, the ubiquitous ma go sa-sa.
Cihorizo Tacos
https://overthefirecooking.com/epic-c...
https://www.seriouseats.com/easy-mexi...
Chicken Tequilla lime tacos
https://www.delish.com/cooking/recipe...
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