Tremendous tacos at home depend on a few variables normally based on how your preference of taste is.
Enjoy the tips and information below to help improve your taco building skills
Homemade Salsa Is Best:
Fresh salsas are simple to make and taste way better than anything store bought. Make them the same day you’re planning to serve the tacos.
- Tangy Salsa Verde:
Chop and blend husked tomatillos, a little white onion, cilantro, and jalapeño or serrano peppers to taste with a little salt.
- Earthy Salsa Roja:
Char tomatoes, onion and a few cloves of garlic in a dry skillet until a few black spots develop. Blend with a few canned chipotle peppers, cilantro or oregano and a touch of salt.
Make Your Own Guacamole
There’s nothing exotic about making guacamole at home. To make it is as simple as mashing some avocados with a little lime juice, onions, chile and cilantro and a touch of salt.
If you see the herb papalo at the bodega, buy it and use it, it’s an awesome touch.
Chile Verde Tacos
5 tomatillos, hulls removed and halved
2 jalapeño chiles, stemmed and halved
4 cups of water
1 clove garlic, coarsely chopped
1/4 cup chopped yellow onion, plus 1 1/2 cups sliced onion
1/2 cup chopped cilantro
1 1/2 tablespoons kosher salt
2 tablespoons vegetable oil
One poblano chile stemmed, seeded, and cut
2 1/2 pounds pork butt or shoulder, trimmed of fat and cut into 3-inch cubes
Corn tortillas warmed for serving
Chopped white onion, chopped fresh cilantro, salsa of choice, and lime wedges, for serving
In a large pot, combine the tomatillos, jalapeño chiles, and water, and bring to a boil. Reduce heat to simmer, then cover and cook for ten to 15 minutes, until the tomatillos and chiles are soft. Remove from heat and let cool to room temperature.
Transfer the contents of the pot to a blender. Add the garlic, chopped onion, cilantro, and salt and process until smooth. If your blender is too small to accommodate everything in one batch, puree the ingredients in two batches.
Dry the pot, place it over medium heat, and add the oil. When the oil is hot, add the poblano chiles and sliced onions, and cook, stirring occasionally, for about five minutes, until the onions are soft. Add the pork, pour in the tomatillo and jalapeño mixture, and bring to a simmer. Reduce heat to medium-low, cover, and simmer gently for about two hours, stirring occasionally to prevent scorching, until the pork is tender enough to pull apart with forks. Using a slotted spoon, transfer the pork into a bowl with some of its juice. Using a pair of forks, shred the meat into chunky pieces.
Serve with the tortillas, onion, cilantro, salsa, and lime.
6 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 heaping cup vegetable shortening
2 cups warm water, plus a little more if needed
Mix dry ingredients (it is not necessary to sift them), working in shortening with your hands until it’s the consistency of oatmeal. Pour in the lukewarm water, adding it all at once. Mix well and knead for two or three minutes. The dough should be moist but manageable—a little drier than biscuit dough. Coat with a little oil or more soft shortening, and put it into a plastic bag for 20 minutes until dough is soft.
Take a large piece of dough and squeeze out a portion the size of a pingpong ball.
Roll the ball around in the palms of your hands until smooth. It’s best to prepare half the dough in balls while you keep the remaining half in the plastic bag so they don’t dry out.
Using the tips of your fingers, flatten each ball slightly, then roll out with a rolling pin to the size of a saucer.
Heat a griddle, and cook the tortillas like flapjacks until they develop slight brown spots. To avoid scorching, reduce the heat as necessary to maintain an even temperature. The tortilla will puff up slightly as it cooks. Once you have turned a tortilla and completed the cooking cycle on both sides, press down with your spatula for about 30 seconds or more on all edges so that you produce a flat, golden disk. Do this on both sides.
Cool on a clean dish towel.
How to Make Store-Bought Tortillas Shine
Yes, homemade tortillas are amazing, but they’re not always the most practical thing. Don’t sweat it if you can’t make them. If possible, look for a locally made tortilla, which will definitely be fresher than options from national brands.
That said, most tortillas can be revived by a few minutes of warming on a hot pan. Put it on the griddle or hit skillet and flip it back and forth for about a minute and the tortilla seems to hold together better when you fill it.
If your tortillas seem especially dry, add a small amount of canola oil to the griddle or pan before warming.
Tuna Can Tacos
Chopped onion (Half to one onion is probably about right.)
One can oil-packed tuna, drained
A handful of chopped herbs of your choosing (Cilantro, basil, or oregano would all work.)
Sauté the onions until they’re translucent. Add the drained tuna and the pickled jalapeños. Cook until warm. Add the chopped herbs and capers and cook another minute or two. Fold the filling into a warm tortilla, and top with your favorite Mexican hot sauce.
Toppings and Fillings
Free your mind of what constitutes a taco filling.
Veggie tacos are a thing, and they are exceptional. If I can advance one, ahem, opinion here, it is that vegetables make incredible taco fillings.
Great vegetables for tacos: zucchini, mushrooms, kale, squash blossoms, potatoes, Swiss chard, huitlacoche (a prized corn fungus), refried black beans, poblanos, butternut squash, and pumpkin.
I love griddled steak tacos, too, but you can braise beef shoulder for barbacoa or cure round for cecina. Heck, you can eat tongue, intestines, brains and all kinds of other fun parts of the cow. And that's just one kind of animal!
Chorizo is the bacon of the taco world; it makes everything taste better, but it needs a partner. A taco with the only chorizo is like a cake made entirely out of frosting.
Grilled fish tacos are almost always mushy. Fried fish tacos are great but messy to make on a weeknight. Don't forget about shrimp tacos.
Adding rice is almost always a terrible idea.
I USE BEEF BOUILLON
Here is a complete shocker for you. I don’t add salt to my taco meat. You won’t find it in my seasoning mix, or anywhere else. There is a really good reason why too. This is where I get to go on and on about my love of all things beef bouillon, or any bouillon for that matter. It wasn’t until College that I realized the genius of this ingredient. Like with salt, start with a little, and add as much as needed for your desired taste. 1 teaspoon per pound of meat is a good starting point.