Authentic Tacos Recipes

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AUTHENTIC TACOS



Authentic Tacos image

Out of a failed 3 year relationship with a Mexican man, I took something worthwhile! The knowledge of how to make a REAL taco. This is the favorite meal of my husband and me.

Provided by LibbyAnne

Categories     Mexican

Time 40m

Yield 16 Tacos, 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 medium onion, halved and sliced
3 serrano chilies, chopped
1 bunch cilantro, chopped
1 tomatoes, halved and sliced
2 avocados, halved and sliced
2 limes, halved
extra virgin olive oil
salt, to taste
garlic salt, to taste
16 corn tortillas (I prefer yellow corn tortillas)

Steps:

  • Brown ground beef with garlic salt and drain.
  • Heat a griddle or large skillet on high.
  • Lightly coat tortillas with extra virgin olive oil.
  • Lightly fry tortillas so that they are still flexible, but slightly browned.
  • Drain tortillas on paper towels.
  • Put one spoonful of ground beef on each tortilla, top with serranos, onion, tomato, cilantro, avocado, lime juice and salt. Enjoy!

Nutrition Facts : Calories 643.7, Fat 34.7, SaturatedFat 9.2, Cholesterol 77.1, Sodium 132.3, Carbohydrate 59.3, Fiber 14.9, Sugar 4.3, Protein 29.6

AUTHENTIC TACOS AL PASTOR



Authentic Tacos al Pastor image

Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.

Provided by docmancito

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h19m

Yield 10

Number Of Ingredients 16

1 tomato
3 dried guajillo chile peppers, seeded
2 dried ancho chile peppers, seeded
1 pineapple, sliced 3/4-inch thick
½ cup orange juice
1 onion, quartered
¼ cup white vinegar
2 chipotle peppers in adobo sauce
1 tablespoon salt, or to taste
2 cloves garlic, crushed
3 cloves
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 pounds boneless pork loin, thinly sliced
½ cup chopped onion
½ cup chopped fresh cilantro

Steps:

  • Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
  • Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
  • Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
  • Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
  • Marinate pork in the refrigerator, 4 hours to overnight.
  • Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
  • Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
  • Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 23 g, Cholesterol 43.5 mg, Fat 5.6 g, Fiber 3.1 g, Protein 16.9 g, SaturatedFat 1.9 g, Sodium 748.1 mg, Sugar 15.9 g

CARNITAS RECIPE



Carnitas Recipe image

An easy and authentic Carnitas Recipe for making the best Mexican Tacos de Carnitas! Featuring slow-cooked, tender bites of pork broiled to crispy perfection!

Provided by Kelly Anthony

Categories     Main Course

Time 2h25m

Number Of Ingredients 15

3-4 pound boneless pork butt
1 tablespoon Kosher salt
1 tablespoon chili powder
2 teaspoons black pepper
2 teaspoon onion powder
1 1/4 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 cup orange juice ((freshly squeezed), about 3-4 oranges)
1/4 cup lime juice ((freshly squeezed), about 3-4 limes)
2 bay leaves
1/2 cup water (+ 2 tablespoons, separated)
2 teaspoons cornstarch
Flour or corn tortillas ( (1-2 per person))
Topping Suggestions: red onion, cilantro, Cotija cheese, freshly squeezed lime juice

Steps:

  • Preheat the oven to 325°F. Pat the pork butt dry with a paper towel. Use a large, sharp knife to trim away excess fat. Cut the pork butt into 1" thick slices. Then, cut each slice into 1" cubes.
  • Transfer the pork to a 4-5 quart enameled cast iron Dutch oven. Add all of the dry spices, and massage them onto the pork with your hands.
  • Add the orange juice, lime juice, and a 1/2 cup water to the Dutch oven and stir to combine. Add the bay leaves, cover, and transfer to the oven.
  • Cook for 2 hours. Remove from the oven, and turn on the broiler on high. Have ready a rimmed sheet pan lined with nonstick aluminum foil.
  • Use a slotted spoon to transfer the pork to the prepared sheet pan. Using the tines of a fork, gently press down on the pork to ever-so-slightly break it apart.
  • Place the pork under the broiler, and watch closely so that it does not burn. As soon as the pork begins to tinge with dark brown hues and crisps up on the edges, remove it from the oven. Depending on your broiler, this could take anywhere from 1- 4 minutes. Remove from the oven and set aside.
  • Place the Dutch oven on the stovetop over medium-high heat and allow to come to a simmer. In a small bowl, combine cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the cooking liquid and allow to simmer until thickened, about 2-3 minutes. Remove from the heat.
  • Either add the pork back to the Dutch oven and stir or brush the sauce lightly over the carnitas. Serve with tortillas and your favorite taco toppings and enjoy!

Nutrition Facts : Calories 425 kcal, Carbohydrate 35 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1413 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

MEXICAN STREET TACOS



Mexican Street Tacos image

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 12

2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

THE BEST HOMEMADE TACOS RECIPE



The Best Homemade Tacos Recipe image

The Best Homemade Tacos - Ground beef and homemade taco seasoning make the best taco meat in this classic easy recipe that's better than take out.

Provided by Amanda Finks

Categories     Dinner     Main Course

Number Of Ingredients 11

1 lb. 90% to 93% lean ground beef
1 Tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup tomato sauce
1/4 cup water
12 taco shells - either hard shells or small 6-inch soft flour tortillas will work
Optional Taco Toppings: shredded cheese

Steps:

  • Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
  • Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
  • Warm the taco shells according to their package directions.
  • Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.

Nutrition Facts : ServingSize 1 /12th, Calories 129 kcal, Carbohydrate 9 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 265 mg, Fiber 1 g, Sugar 1 g

WORLD'S BEST CHICKEN TACOS



World's Best Chicken Tacos image

I know, World's Best is a big claim, but these chicken tacos are the ones I always come back to. The home cooked Salsa is the key so please don't skimp on that step. So good!

Provided by Mexican Please

Time 1h

Number Of Ingredients 24

12-16 corn tortillas
1 can refried beans
1 cup cheese
2 chicken breasts
2 tablespoons crushed New Mexican chile (optional)
1/2 teaspoon salt
freshly cracked black pepper
1-2 tablespoons olive oil
6 plum tomatoes
1 onion
2 garlic cloves
1 jalapeno
pinch of salt (optional)
2 avocados
3-4 tablespoons finely chopped onion
1 lime
1/2 teaspooon salt
1 cup rice
1-2 plum tomatoes
1/2 onion
1 garlic clove
1/2 teaspoon salt
2 cups stock
oil

Steps:

  • Start by rinsing and stemming 7-8 plum tomatoes. Roast them in a 400F oven for 20-25 minutes.
  • For the chicken, add the seasoning ingredients to a bowl: 2 tablespoons crushed New Mexican chile (optional), 1/2 teaspoon salt, freshly cracked black pepper, and a dollop of oil. Chop up two chicken breasts into bite-sized pieces and combine well with the seasoning.
  • For the rice, start by adding a dollop of oil to a saucepan over medium-high heat. Add 1 cup of rice and saute until the rice is turning opaque and golden brown. Meanwhile, add 1-2 of the roasted tomatoes to a blender along with 1/2 onion and a single garlic clove. Combine well and add this puree to the rice, cooking for a few minutes. Add 2 cups of stock and 1/2 teaspoon of salt. Bring to a boil and then reduce heat to a simmer. Cook until all of the liquid is absorbed. Set aside and cover, letting it sit its own steam for a few minutes. Salt to taste. (Note: it's okay to pull the roasting tomatoes from the oven a bit early when you need them for the rice.)
  • When the tomatoes are done roasting add six of them to a blender for the Salsa along with 1 onion, 2 garlic cloves, 1 jalapeno, and a pinch of salt (optional). Pulse blend, leaving it a bit chunky. Taste for seasoning and for heat level. You can always add more jalapeno if you want a more fiery Salsa.
  • To cook the chicken, I usually saute 3-4 tablespoons of chopped onion in some oil until tender (over medium-high heat) and then add the seasoned chicken. Form a single layer as much as possible and let the first side cook through all the way, then flipping and briefly cooking the second side. When done, add the chicken to a bowl and cover with foil until serving.
  • For the guacamole, add 1/2 teaspoon of salt, 3-4 tablespoons of finely chopped onion, and the juice of 1 lime to a bowl. Combine with the flesh of two ripe avocados. Taste for seasoning. I added another pinch of salt and another squeeze of lime to this batch. (I usually crush the chopped onion with the back of fork to mimic a molcajete and release some additional oils.)
  • I recommend half-assembling the tacos for your family and friends, i.e. crisping them up on a comal or skillet before serving. First, put the chicken, guacamole, and salsa on the table in serving bowls. Then add 4-5 corn tortillas to the comal or skillet over mediumish heat (or as many as you can fit). Add a layer of refried beans, cheese, and rice to each tortilla. Cook until the cheese is melted or the bottom of the tortilla is turning golden brown, approx. 1-2 minutes. Serve immediately and let your peeps add the chicken, guacamole, and salsa themselves.

Nutrition Facts : Calories 1133 kcal, ServingSize 1 serving

RECIPE: AUTHENTIC MEXICAN TACOS ASADA (STEAK TACOS)



Recipe: Authentic Mexican Tacos Asada (Steak Tacos) image

Provided by betterliving

Categories     Main Course

Time 35m

Number Of Ingredients 18

2 lbs flank or skirt steak
1/2 cup olive oil, may sub avocado or grapeseed oil
1 cup fresh cilantro leaves and stems, chopped
5 cloves garlic
1 jalapeño or Serrano pepper, seeds removed ((Use 1/2 for less heat))
1 orange, juice of
2 limes, juice of
2 tablespoons white vinegar
2 tablespoons tequila or mexican beer (optional)
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
chopped onions
fresh cilantro, chopped
salsa
queso fresco (optional)
slices of fresh lime
corn or flour tortillas, warmed

Steps:

  • Place the steak in a glass or nonreactive baking dish. In a food processor or blender add all the marinade ingredients and blend until smooth. and pour the marinade over the steak. Cover and marinate for 2-8 hours or overnight.
  • For best results preheat an outdoor grill. The oven broiler or a cast iron skillet can also be used. Place steaks on the grill, season again with salt and pepper. Cook approximately 4-6 minutes per side.
  • It is best to take the steak off the grill just slightly under your preferred temperature. It will continue to cook while resting. Let it rest a few minutes tented loosely with aluminum foil. Once ready, cut the steak into slices about 1/8-1/4 inch thick against the grain.
  • While steak is cooking, warm tortillas for about 30 seconds on each side in a skillet or on the grill. Stack the tortillas and move to the side or wrap in foil to keep warm.
  • To assemble the tacos add slices of steak, chopped onions, cilantro, salsa and cheese to each tortilla. Finish with a squeeze of fresh lime and a dash of your favorite hot sauce.
  • As they say in Mexico, Buen Provecho! (Enjoy!)

AUTHENTIC MEXICAN SHREDDED CHICKEN TACOS



Authentic Mexican Shredded Chicken Tacos image

Authentic Mexican Shredded Chicken Tacos, is amazing.

Provided by Admin

Categories     Breakfast

Number Of Ingredients 9

1 tbsp garlic
1 tbsp onion powder
1 tbsp oregano
1½ tbsp cumin
1 tbsp black pepper
1 tbsp chili powder
½ tbsp paprika
1 tbsp red pepper flakes
1 tbsp salt

Steps:

  • Add all the Ingredients in proper way

Nutrition Facts : Calories 253 kcal, ServingSize 1 serving

AUTHENTIC BIRRIA TACOS RECIPE



Authentic Birria Tacos Recipe image

Birria de res is a tender meat stew packed with chili flavor served on its own, or chopped and piled onto doubled up corn tortillas (tacos de birria).

Provided by Kylie

Categories     taco

Number Of Ingredients 27

5 large guajillo chilies
4 large ancho chilies
4 chiles de arbol
¼ cup apple cider vinegar
1½ cups canned crushed tomatoes
6 cloves garlic
1 teaspoon dried Mexican oregano
1 teaspoon paprika
1 teaspoon cumin
3 pounds beef chuck roast, (cut into 2" chunks)
Kosher salt, (as needed)
Freshly ground black pepper, (as needed)
2 tablespoons vegetable oil
1 medium white onion, (chopped)
3 cups beef stock
2 bay leaves
2 sprigs thyme
1 cinnamon stick
½ teaspoon whole cloves
1 cup chopped cilantro, (divided)
1 cup diced white onion
1 tablespoon freshly squeezed lime juice
Kosher salt, (as needed)
Small corn tortillas, (warmed)
3 cups shredded Oaxaca cheese, (or part-skim mozzarella)
2 limes, (cut into wedges)
2 radishes, (thinly sliced)

Steps:

  • Add the guajillo, ancho and chiles de arbol to a large bowl and top with boiling water. Let sit until the chilies are soft, about 10 minutes. Remove the stems from the chilies and shake out the seeds and discard. Save the soaking liquid.
  • Add the chilies, apple cider vinegar, tomatoes, garlic, organo, paprika, cumin and 2 cups of the chili soaking water to a blender and blend until the mixture is smooth.
  • Heat oven to 300ºF (150ºC).
  • Season the cubed beef generously with salt and pepper. Heat a large Dutch oven over medium heat, add the oil and heat through. Working in batches, add the beef and sear until golden brown on all sides, about 8 minutes.
  • Add all of the seared beef back to the pot and top with the blended chili mixture, onion, beef stock and 2 cups of water. Wrap the bay leaves, thyme, cinnamon stick and cloves in cheesecloth, tie to close and add to the pot.
  • Bring to a boil over medium heat then cover the pot and transfer to the oven. Braise the beef until fork tender, about 3 hours.
  • Discard the spices. Remove the meat from the braising liquid to a cutting board. Let cool slightly then chop the meat with a cleaver or large knife.
  • Add to a large mixing bowl with about 2 cups of the braising liquid and ½ cup of the chopped cilantro.
  • In a small mixing bowl stir together the onion, remaining cilantro and lime juice. Season with salt and set aside.
  • Heat a large non-stick skillet over medium heat, Dip the tortilla into the top fat of the braising liquid. Add to the pan and fry for about 30 seconds.
  • Serve topped with the beef and onions or to make quesabirria add some of the cheese on top followed by some of the beef. Fold over and continue to cook like a quesadilla, until the cheese melts, about 1 minute. Repeat with remaining tacos and meat.
  • Ladle the consommé into small bowls for dipping. Top both the tacos and consommé with the onion mixture and serve hot with sides of limes and radishes.

Nutrition Facts : Calories 944 kcal, Carbohydrate 41 g, Protein 69 g, Fat 58 g, SaturatedFat 32 g, TransFat 1 g, Cholesterol 158 mg, Sodium 24079 mg, Fiber 8 g, Sugar 27 g, UnsaturatedFat 19 g, ServingSize 1 serving

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