Today touching tacos . I going to forgive purist followers of my blog, because I'm going to go far today in Spain. Nothing more and nothing less than to Guadalajara , in the state of Jalisco , Mexico to prepare some delicious tacos.
As some of you know my wife is originally from so distant region and thanks to her I know there are many typical dishes. And my absolute favorite are the tacos.
thing that has surprised me the typical Mexican cuisine is that you have absolutely nothing to do with what we "españoletes" consider Mexican cuisine. To take a simple example I tell you that the fajitas and burritos are not typical Mexican food. Are Tex-Mex, which is eaten in USA.
were I was living in Mexico for a couple of weeks. Nothing to do with traveling to Cancun or Acapulco, I was in a working, non-touristy town. There I try many humble but excellent dishes. tacos, cake drowned, chile rellenos, ceviche, rubbish ... It is true that is very much on spicy food culture ... but not mandatory, as we might think. I personally love it ... but of my level 1 to 10 in Mexico would be a 3 at best.
Hundreds of different combinations of tacos , I had the opportunity to try several of them. Barbecue, pastor, smoked, gold ... I'll pass you a simple recipe for you you can eat taco with Spanish ingredients. My wife loves ... will not that bad right?
INGREDIENTS
OTHER DISHES THAT YOU MAY BE INTERESTED IN MY BLOG
As some of you know my wife is originally from so distant region and thanks to her I know there are many typical dishes. And my absolute favorite are the tacos.
thing that has surprised me the typical Mexican cuisine is that you have absolutely nothing to do with what we "españoletes" consider Mexican cuisine. To take a simple example I tell you that the fajitas and burritos are not typical Mexican food. Are Tex-Mex, which is eaten in USA.
were I was living in Mexico for a couple of weeks. Nothing to do with traveling to Cancun or Acapulco, I was in a working, non-touristy town. There I try many humble but excellent dishes. tacos, cake drowned, chile rellenos, ceviche, rubbish ... It is true that is very much on spicy food culture ... but not mandatory, as we might think. I personally love it ... but of my level 1 to 10 in Mexico would be a 3 at best.
Hundreds of different combinations of tacos , I had the opportunity to try several of them. Barbecue, pastor, smoked, gold ... I'll pass you a simple recipe for you you can eat taco with Spanish ingredients. My wife loves ... will not that bad right?
INGREDIENTS
- CHORIZOS 2 O 3 RED FOR GRILL
- 3 0 4 BEEF STEAKS
- 2 FILES (GREEN ARE THOSE LEMONS Chiquititos)
- 1 ONION
- FRESH CORIANDER (FIND IT IN ANY SUPERMARKET)
- 2 RIPE TOMATOES
- 2 PICKLED PEPPERS
- MAGGI SAUCE (OPTIONAL)
- A PACK OF FRESH CORN CAKES (CARREFOUR)
- A PACK OF TRIANGLE CORN (MERCADONA)
- A POT OF SALSA VERDE Herdez (CARREFOUR)
- NATURAL Guacamole (MERCADONA)
- 2 coronitas BY HEAD (IN MEXICO IS CALLED CORONA)
As you have seen in this time I have not cut the time to put everything where it is. That's how I buy them. For the guacamole "Merca" is most like the truth. Yourself you can always work it out, it's simple. Herdez green sauce is imported from Mexico and do not recommend another also goes very well priced. The omelets or pancakes, as they say here, are the biggest problem. I have not tried any author that is equal to that of there. In Carrefour section of fresh (pizzas and such) typically have packages corn tortillas, which are the most similar. If you do not find them, but right there in the snack section gets a package of normal corn pancakes. Never flour, not taste the same.
A COOKING!
1. prepare red sauce. There are hundreds of ways to make red sauce, this is mine. Grab escáldalos tomatoes and hot water for a few minutes. We do this to remove the skin with ease. After peeling open them and remove the seeds you can, this is optional. Take half an onion and trocéala into 4 parts. A pickled chillies you take away the little tails. It had everything to a blender if you have. If you do not have finite pícalos as you can, but not in the blender. My blender has a chopper that comes great for this. By the way, if you do not want to mourn chopping ... onion dip the knife in water. Now we put the resulting sauce into the pan, add salt and heated for 5 minutes at medium heat. We do not want a sauce or saute, is somewhat lighter than that. Once done save it in a container. Need not serve when hot.
Chop the coriander leaves, which have a great aroma. Also very finite Chop the remaining half onion. We put them separately in two containers.
Two. Now cook the sausage as you normally would. Grilled and if possible without oil. Before placing it in the pan and peel off the skin shredded meat, like ground beef. At the same time we take the veal with a knife and chop into very small taquitos, almost like ground beef too. We put salt and make a rapid fire with a dash of maggi sauce, so you do not lose too much juice.
March. lack We only warm the tortillas. If you are using ceramic, can do the same on the hot fire that have made the meat.At level 4 it my self. An odd minutes per side, until you see it browns slightly. Prepare a flat dish and put a tea towel over it.As you're making the tortillas and place it on the cloth caps with another. The're putting on each other and always covered with the tea towel to keep warm. In Mexico have special containers for that use, as we do not have ... improvise.
Well then you're all. Now we just need to know eat, which is not easy.
PRESENTATION
We put on the table a plate of sausage meat in the other calf. We also covered the tortillas so they do not lose their grace. In a small bowl put the red sauce, green sauce in another. We also have other bowls cilantro, minced onion and lime cut into quarters. We put the chips (which are triangles corn) on a plate and guacamole near.
To mount a taco first we take corn tortillas, put it on the plate and select one of the meats. The extend over tortilla making a line, not only in the center. We take a little chopped onion and put it over, same with cilantro. Now we want to choose the sauce, green or red and finally we squeeze a little lime over the whole. Now close the taco and we eat. The tacos are eaten with your hands and smear is normal and everything is chorreteado, so keep the napkins handy.
VARIATIONS
There are hundreds of variants and taco meat. From language to eyes, all parts of the pig ... of all kinds. The tortillas can be smoked, fried ... The possibilities are endless, but not in Spain. In Spain as if they are limited and the chorizo being there loved me ... I said "this we have there," and I write it down mentally. If you want the latter, the chorizo, you can bring them some cheese to melt with meat.
WHAT WE DRINK?
Cold beer. Corona, Corona, Indio, Tecate, Sol Ambar or not ... And if the one you want, but it is very cold. Curiously the Coronitas say that there are super-cheap Coronas and out. However if you order a Mahou (there is appreciated), will cost as Coronita here.
ORIGIN
Corn tortillas are a pre-Columbian food, tacos in any city in the country is consumed as tapas here. There are specialized local taquerias positions in the streets and of course garages where the ladies prepared to sell their tacos and removed some money. All are very rich.
I hope you feel encouraged to do tacos. My favorites are the tacos ... but make them even, we need another little trips over to steal the recipe to my wife's sister. How good were those tacos Laura!!
Greetings to all the family that I have there, mother, brothers, nieces, aunts, uncles and friends. We love you very much and look forward to returning soon. A big hug.
OTHER DISHES THAT YOU MAY BE INTERESTED IN MY BLOG
SOON!!
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