MEXICAN STREET TACOS
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
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.
TRADITIONAL MEXICAN STREET TACOS
These mini tacos are great for a quick and easy meal or as an appetizer. These little dynamites are my favorite because they are packed with flavor and look great too!
Provided by I
Categories World Cuisine Recipes Latin American Mexican
Time 11m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 697.1 calories, Carbohydrate 44.2 g, Cholesterol 157.5 mg, Fat 29.9 g, Fiber 9.7 g, Protein 64.1 g, SaturatedFat 6.7 g, Sodium 177 mg, Sugar 2.4 g
AUTHENTIC MEXICAN BREAKFAST TACOS
Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this.
Provided by BEARNESTA
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
- Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
- Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
- Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 27.7 g, Cholesterol 342.8 mg, Fat 34.1 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 14.3 g, Sodium 1297.9 mg, Sugar 2.9 g
MEXICO CITY TACOS
A local taqueria offered these as a daily special and they were fantastic. This is my attempt to recreate the recipe at home. I couldn't find anything remotely like this searching for "Mexico City Taco" recipe, but they're so good, I don't really care how authentic they are. This came out very close in taste and look to the taqueria tacos.
Provided by Mr. Picholas
Categories Pineapple
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 893.7, Fat 47, SaturatedFat 16.5, Cholesterol 179.4, Sodium 1583.2, Carbohydrate 53.7, Fiber 5.2, Sugar 7.8, Protein 63.3
MEXICO CITY-STYLE TACOS
Provided by Marcela Valladolid
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to a boil over medium-high heat. Add the tomatoes and cook for 5 minutes. Remove the tomatoes and set aside to cool slightly.
- In a heavy medium skillet, heat the vegetable oil over medium heat. Add the fideo or pasta and cook until golden brown, about 6 minutes.
- Place the cooked tomatoes, onions, and 1/2 teaspoon salt in a blender. Blend until smooth. Add the tomato mixture to the skillet and cook the fideo or pasta on low heat, without stirring, until tender, about 12 minutes. Season with salt and pepper, to taste.
- Fill the tortillas with the fideo filling. Drizzle the tacos with crema and sprinkle with cheese.
MEXICAN TACOS AL PASTOR
Al pastor, meaning literally "shepherd style," is a traditional way to prepare pork, lamb, and goat meat that originated in northern Mexico. Historically, pigs and goats were slow-roasted whole over a mesquite fire, but over time preparation methods evolved. In Mexico city there are taquerias dedicated mostly or even exclusively to tacos al Pastor. Tacos al Pastor are made from pork meat that has been marinated in a secret recipe and then cooked in a rotisserie with pineapple on top. Similar to the roast lamb from Greek delis, taquerias stack the marinated pork al pastor into a large cylindrical heap and cook it on a vertical spit. The tacos should be very small (almost like 2 bites size) and garnished with cilantro (coriander), chopped onion and the pineapple. Add your favorite hot sauce (if desired). I haven't tried this myself, just thought it would make a good contribution to Recipezaar. Marinating time not included in preparation time.
Provided by Molly53
Categories Mexican
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
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THESE ARE THE 12 BEST TACOS IN MEXICO CITY - JOURNY-HOME
From gojourny.com
Estimated Reading Time 5 mins
- Tacos de Canasta de La Abuela. Tacos de Canasta de La Abuela is owned and run by Arnulfo Serafin Hernandez, locally known as “La Abuela.” He delights people daily with the simplest yet most precisely prepared dish around: tacos de canasta.
- Por Siempre Vegana Taquería. Por Siempre VEgana Taqueria | @por_siempre_vegana_taqueria. Por Siempre Vegano is an all-vegan taco stand located at the corner of Manzanillo and Chiapas (no seating).
- Los Panchos. The owner of NYC's Cosme and Mexico City native Santiago Gomez says this is the place to go for tacos de carnitas. While the restaurant itself isn't anything the write home about, the food is the definition of authentic.
- El Pescadito. El Pescadito | @viksendesh. You can’t miss El Pescadito, a bright yellow taco joint where people line up to wait for a (folding) seat. Nearly all nine of their fish/shrimp fillings are battered, Sonora style, for maximum flavor.
- Los Cocuyos. Los Cocuyos | @tacoscocuyos. If you want to experience Taqueria Los Cocuyos at its fullest potential, head there for a late night snack. Situated on a surprisingly quiet street in the center of town, they serve every cut of meat imaginable—chopped to order—from the bubbling vats of braised goods prepared daily.
- El Auténtico Pato Manila. El Auténtico Pato Manila is an unassuming taqueria known for serving up otherwise-hard-to-find duck tacos. The tasty eatery offers two options for chowing down: served on crepe-like flour tortillas filled with meat, scallions, and cucumber (Tacos Kim) or served on Mexican-style corn tortillas with smoky beans and epazote.
- El Huequito. Taquito de costilla at El Huequito | @han.soto. "Right across from Mercado San Juan is El Huequito, which is all al pastor all day, and it’s a great example of the Mexico City staple that's been around since the 60s.
- EL PARNITA. El Parnita | @fabibitestheapple. El Parnita is a fonda (small restaurant) in the Roma barrio where they specialize in antiojitos, or corn-based street snacks.
- El Borrego Viudo. El Borrego Viudo | @wheresthefoodmx. If you're up for a late-night snack, this taco crawl institution is the perfect place. You can walk in or sit in your car in the parking lot and have a waiter bring you your food.
- Tres Galeones. Tres Galeones | @infinityfoodmx. Fish tacos are a new trend in Mexico City, and few places make them better than Tres Galeones Taquería de Puerto.
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