Authentic Tacos

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.