Mexico City Style Tacos Recipes

MEXICO CITY TACOS

Steps:

• Whisk together first 13 ingredients in a medium bowl.
• Pour over flank steak to marinate, 1-4 hours. Drain.
• Cut marinated steak into 1/2" cubes.
• Heat 3-4 Tbls oil over high heat in a large, heavy skillet.
• Cook steak until brown on all sides.
• While steak is cooking, heat tortillas over medium heat in a separate pan until they start to brown. Set aside and keep warm.
• Drain any liquid from pan and add bell pepper. Cook 2-3 minutes.
• Add diced pineapple. Cook 2-3 minutes.
• Lower heat to medium-low and spread grated cheese on top of meat mixture. Cook until cheese melts.
• Use a spatula to scoop mixture onto individual tortillas. Top with diced cilantro and a squeeze of lime.
• Yum.

TRADITIONAL MEXICAN STREET TACOS

Steps:

• Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
• Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
• Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

MEXICAN TACOS AL PASTOR

Steps:

• For the marinade: Seed the chiles, and chop finely.
• Mash them together with the garlic, cloves, and cumin; add vinegar (avoid touching the chiles and vinegar with your bare hands if possible to prevent burning the skin).
• Boil the ingredients in heavy saucepan until it thickens into a heavy paste, stirring frequently to avoid burning.
• Let cool.
• Cut the pork meat in thin steaks or slices (normally the slices rest on top of each other while marinating and cooking).
• Apply the paste to the meat putting one slice on top of the other (At an authentic taqueria, this would form a unit topped with pineapple for added flavor and moisture, and placed into the rotisserie and rotated constantly).
• Cover and place in the fridge at least 6 hours (or overnight).
• If using a rotisserie, cook the meat until well done.
• If not using a rotisserie, drain the marinade and cut the pork in small pieces.
• Put in a frying pan with a little oil and cook the meat with small pieces of pineapple making sure the pork is well-cooked, using care not to burn.
• While the meat is cooking, heat the tortillas.
• Finely chop the onion and cilantro together.
• Cut the limes in quarters.
• Serve the cooked meat wrapped in the hot tortillas, and garnished with the chopped cilantro, onion, pineapple, and the lime quarters.