Tacos

[nverland]

Mexico








Tacos de Carne Asado (Grilled Beef Tacos)

1 Tbs (15 ml) vegetable oil
6-8 oz (170-225 g) flank steak
Garlic salt to taste
2-3 small tomatoes, seeded and diced
1 small onion, diced
½ cup (125 ml) chopped cilantro (coriander leaves)
Hot sauce to taste
8-12 corn tortillas

Heat the oil in a skillet over high heat. Season the flank steak
with garlic salt and fry until cooked through, about 3 minutes
per side. Transfer to a cutting board and cut into very small
pieces. Meanwhile, combine the tomatoes, onion, and cilantro
in a bowl, stirring to combine. Wrap the tortillas in plastic wrap
and microwave on high until hot and soft, about 1 minute. Divide
the flank steak between the tortillas and top with the tomato
mixture. Serve with hot sauce to be added at the table. Serves
4 to 6.



When tacos are rolled like in this recipe they are often called
“flautas,” the Spanish word for flutes. The sauce is a welcome change
from the red sauce most Americans are familiar with.

Tacos a la Crema (Tacos in Cream Sauce)

12-18 corn tortillas
2-3 large potatoes, peeled, cooked in boiling salted
water, drained, and mashed
2 lbs (900 g) Oaxaca or Monterey jack cheese, shredded,
plus additional for garnish
4 cups (1 L) water
12 tomatillos, husked and coarsely chopped
1 onion, coarsely chopped
4-6 cloves garlic
2-4 jalapeño chilies, seeded (or to taste)
½ cup (125 ml) chopped cilantro (coriander leaves)
1 large avocado, peeled and pitted
Salt and freshly ground pepper to taste
Oil for frying
1 cup (250 ml) sour cream
½ cup (125 ml) half-and-half, light cream, or milk

Heat the tortillas in a dry hot skillet until warm and flexible.
Spread some of the mashed potatoes down the center of each
tortilla, sprinkle with grated cheese, and roll the tortillas tightly,
securing each with a toothpick. Set aside. Combine the water,
half the chopped onion, half the garlic, and the Jalapenos in a
pot and bring to a boil over high heat. Reduce the heat and
simmer covered for 30 minutes. Drain and reserve the liquid.
Combine the cooked ingredients with the remaining onion,
remaining garlic, cilantro, avocado, salt, and pepper in an
electric blender or food processor and blend until smooth. Add
a little of the reserved cooking liquid if necessary to thin the
sauce - it should be thick but pourable. Heat the oil to a depth
of about ½ inch (1 cm) in a skillet over high heat and fry the
tacos a few at a time until crisp and golden brown on all sides.
Drain on paper towels. Place three tacos per serving on serving
plates and top with the green sauce. Stir together the sour
cream and half-and-half and spoon over the tacos. Garnish with
shredded cheese and serve immediately. Serves 4 to 6.



In Mexico they are never fried crisp in the style popularized by
American fast food outlets and Mexican-style restaurants, so
just heat your tortillas in a dry skillet, over hot coals, or even
in the microwave for an authentic Mexican treat.

Tacos de Queso (Cheese Tacos)

2 poblano chiles, seeded and chopped
or 1 can (4.5 oz, 127 g) green chile peppers, drained
and chopped
2-3 medium tomatoes, peeled, seeded, and chopped
1 small onion, chopped
Salt and freshly ground pepper to taste
2 Tbs (30 ml) corn oil
¼ lb (125 g) Mexican queso fresco, Monterey Jack or
similar cheese, shredded
8-12 small (4 inch, 10 cm) corn tortillas, warmed until soft
Sour cream for garnish (optional)

Combine the chiles, tomatoes, onion, salt, and pepper in an
electric blender or food process and process until smooth.
Heat the oil in a small skillet over moderate heat and cook
the chile mixture for 5 minutes, stirring frequently. Place some
cheese and sauce on each tortilla and fold in half, using a
toothpick to secure the tacos if necessary. Serve garnished
with sour cream if desired. Serves 4 to 6.