Friday, February 20, 2015

Tacos de Mexico

There are two different ways that I've had tacos that are authentic. I will give you both kinds.
The first kind is how some Mexican friends taught us.
What you will need:
~Many heated yellow corn tortillas--each taco has doubled tortillas
~cut up limes
~3-5 pounds pork roast cooked very slowly and shredded
~2 pounds thoroughly cooked pinto beans (with garlic in them)
~1/2 head thinly sliced cabbage
~1 minced onion
~chopped clump fresh cilantro
~1-2 pounds Queso Fresco (fresh Mexican cheese)
~cup of tomato salsa
~cup of tomatillo salsa
~container of Pico de gallo (chopped tomato, onion, jalapeno, cilantro and tiny bit of lime juice--it's a fresh, chopped salsa)
~mole (guacamole and another kind of mole)
~side of Spanish rice
For the side:
~sliced 2 mangoes, 1 pineapple,2 bananas, 1 cup strawberries, and 2 apples
~fruit juice with 7-up or carbonated water mixed in

For the beans, if they are dry beans, rinse them in a sieve, then soak them in a pot full of water overnight, the night before you have the tacos. Then in the morning, drain the water out of the pot, and refill with purified water. Boil the beans, stirring frequently, then turn heat down to medium on a mild burner to simmer for several hours. Check occasionally and stir.
For the roast, place it in the oven with lots of water in a roaster, with slices of onion and garlic over it. Bake it covered at 375 degrees for the first half hour, then turn it down to 325 for the rest of the time. You will want to start it roasting 3-4 hours before the time you wish to eat. Serve shredded and hot.
For the cabbage, wash thoroughly, then slice very thinly on a cutting board, ensuring that you have no hard pieces. 
Mince the onion very finely, and make sure the cilantro doesn't have any stems when you chop it.
To make tomato salsa, this is what you'll need to do:
In a large food processor, blend:
~5-7 fresh tomatoes
~1 clump cilantro leaves
~1 minced onion
~1 clove garlic
~1 jalapeño
~pinch or two ground cumin
~little bit sugar (only a dash)
~dash of salt
~1/4-1/2 cup FRESH lime juice (do not use the already bottled lime juice--it won't taste right)
Note: Vinegar is not necessary. Real salsa doesn't have any vinegar--the vinegar is a gringo idea.
Taste test frequently, and make sure that you don't blend it to a watery pulp.

To make the tomatillo salsa:
In a blender, place 1 small onion, chopped, and a small clump of cilantro.
With medical gloves or plastic bags protecting your hands, place 3 chile de arbol, 1 jalapeño, and 3 good-size tomatillos into boiling water. Boil until they are bloated and soft. Place into blender with other ingredients. Blend until it is a pulp. Warning: to those who cannot handle very spicy, lessen the amount of hot peppers; chile de arbol and jalapeño are both hot peppers.

Place in a blender:
~4 peeled avocados
~1 fresh tomato
~1 fresh jalapeño
~juice of 1 fresh lime
~1 garlic clove, peeled
~1 teaspoon salt
Blend until smooth.

For Spanish rice:
Boil in medium-size saucepan, 4 cups tomato juice, 1/8 cup chopped dried tomatoes, 3 tablespoons dried onion, 1 teaspoon chipotle seasoning,  3 tablespoons dried garlic, 3 tablespoons dried cilantro and 2 cups white rice. 
Boil until rice is tender, stirring frequently to prevent sticking. Serve hot on the side, side by side with the beans. Remember to, when you serve the tacos, to double the tortillas per taco.
This picture is kind of how your tacos as mentioned above will look like:

Are you ready for the other way? Don't get overwhelmed! Just look at them like two separate recipes with the same subject!
This second method is simpler.
You have several options of meat:
~2-4 pounds Lengua (tongue)
~5 pounds Camarones (shrimp)
~4-5 pounds Pescado (fish--red snapper, whiting or tilapia)
~2-5 pounds Carne Asada (roast of any kind)
~2-5 pounds Filete de res o cerdo (steak of beef or pork)
~2-6 pounds Pollo (chicken)

I could give many more options, but I think this is enough.
Take your pick of meat, and look up how to cook it, then when it's done, chop it finely. When you have cooked it, you have the option of either serving chopped roasted/broiled meat, or frying it gently in a little bit of lard or oil.

Also to serve with it, you will want the different kinds of salsa and mole. That serve as an option for each person. Put on top of doubled corn tortillas the meat, 1 minced white onion and chopped cilantro. Place slice radish on the side as a garnish. Serve limes so each person can squeeze some juice on top of their own.
And...this is how it will look!

Dessert idea: sopapillas, fried icecream in a tortilla shell, or plantanos fritos (fried plantain)
Allergy info: Gluten Free
Contains: Corn, hot peppers

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