rss facebook The Food in My Beard logo
papertop

Authentic Tacos

| 14 Comments

On Friday I posted my usual tacos that Mandi and I make most Thursdays. This past week however, we were trying to be healthy. We still wanted tacos, so we decided to make a more authentic Mexican version of tacos from the cookbook "Authentic Mexican" by Rick Bayless. I've had this book for a few months and we had yet to make anything from it, seeing him on top chef last week prompted me to finally open it up. While what we made isn't healthy, it is better for you then the tacos we usually make, and since it was different, we would be more conscious of not stuffing ourselves. It turned out really great and I think if we made it one or 2 more times it would be even better with a bit more kick in the sauce.



I couldn't believe they had all these dried chiles at the store. I have looked many times and this was the first time they had them, and it happened to be the day I wanted to use them! These were the 2 varieties the recipe called for, but if I were to make this again, I would use a spicier variety for one of the choices.



I seeded them all.



Put them into a hot pan just to sort of wake up the flavors and add a little char.



Chunk of chuck and i look like a chipmunk



After searing all of the chiles, pour boiling water on them and let them sit for a half hour. Add a plate to keep them sunk.






Didn't need to dice the garlic and onions because they are going into the blender.



With some oregano



And cumin



Add the soaked chiles



And a cup of the soaking liquid.






Brown the meat. You want a really high heat for only 5 -7 minutes.






This stuff smells great, dump it in the pan and cook for another 5-7 min.



Then dump it all into a deeper pot and add 2 cups of water. Partially cover and simmer for about an hour.



This is the Masa Harina. The directions are on the package, I can't remember the amounts, but it is only this and hot water to make the tortilla dough.









mmmm. we flattened this under a cutting board. It wasn't bad, but a tortilla press would have been much better. I just didn't think we would use it enough to make the investment at this point.



First you place this on the cooler side of the grill for 30 seconds, then flip it onto the hot side for 30. Then flip it over (still on the hot side) and if you have done it right, it will puff up. Nice Garfield band aid.









This is the puff I spoke of.






It said in the book to add some Masa Harina to the beef if you want it a little thicker for taco fillings.






Mandi made this guacamole. You can see the recipe here.






Simple, authentic, delicious





Rick Bayless - carne con chile colorado

Dried chiles - New Mexico and California. Seeded - about 3 oz
½ tablespoon oregano
½ tablespoon cumin
Half an onion
3 cloves garlic
Masa Harina
1.5 lbs pork shoulder trimmed and cubed ( I used beef chuck instead)

Bring water to a boil
Heat chiles for 3 min each in a hot hot pan
Put in a bowl and cover with boiling water, let rest for 30 min
In a blender - onion, garlic, oregano, cumin, chiles
Brown meat 5 - 7 min hot pan
Add blended chile mixture, cook 7 more mi
Dump into larger pot and add 2 cups water.
Partially cover and simmer for at least an hour.
Wisk in half cup masa harina to thicken if desired.


14 Comments

i'm not crazy about pork, but i have a feeling that it would only take one taste of this combo of flavors for me to become a fan for life.

I think you should try this again this coming Thursday and invite me over! (I'll bring the margaritas)

i am soooo happy you made this cause now i can make it too! i'm always looking for authentic recipes cause if they were passed down for years and years they must be good. of course it could use more heat but my gracious, wow. it was sooo good that i might make this once a week and just keep it in the fridge to topp off um...ANYTHING. breakfast, on eggs, in a scramble, lunch, nachos, burritos, tacos, quesadilla, sandwich, dinner, on rice, on pasta, on pizza, in a salad, come on! and its healthy, especially when you use a nice cut of red meat like tri tip. oh and cook all day and shred it, especially wow.

this is call " Tacos de Adobo" its really good but its better with "Queso Fresco" ( Mexican Fresh Cheese )

This is a great recipe and I will be making it this week. Chile Colorado is without a doubt my favorite Mexican dish. Thanks for the recipe.

you have to flip the tortillas with the hand. that's how we do it on Mexico :)

Thanks a lot...now I am fucking STARVING. GREAT recipe...cant wait to try it thank you!

jajaja "queso fresco"

I don't know where you are from that you woyld call this a taco, but fail ! those are not tacos, sorry but nice try !

Great recipes. I love tacos!

Obviously Mr. Bobnot eats at Taco Bell!!!!

This is almost exactly like my pork taco recipe. Nice photos and step by step instructions.
I tend to keep my pork mixture a little thinner and top with fresh cilantro, raw jalapeno and radish with a squeeze of lime. However, the consistency of yours tends to hold better in the tortilla. Nice job!

You should try to use the inter-web to gain some knowledge.
Look at this wiki article and notice the difference between soft and hard shell tacos:
http://en.wikipedia.org/wiki/Taco

Great recipe, I'll try it. Thanks for sharing!

Made this for dinner tonight, maybe I charred the peppers a little much, as the char flavor was strong. And the recipe needed some salt! But otherwise, it came out super delicious and the meat was very tender and flavorful. Thanks!

Leave a comment

paperbottom