![]() A favourite of ours is the panucho, from Yucatan – a fried tortilla stuffed with refried black beans, topped with pulled meat, pickled red onion, avocado, habanero salsa and a squeeze of lime.īut a taco is when the basic tortilla is merely topped with a filling and garnish, then folded in the hand before being eaten with a flourish.Īs lead taco taster, Ian’s early forays were notably amateurish, clumsily allowing the fruits of his taco building to decorate his chin rather than trouble his tastebuds. On the other hand, a quesadilla is filled with cheese while its on the griddle.Ĭorn tortillas come in a variety of colours – typically white, yellow or blue, depending on the type of maize flour used. Alternatively, a large flour tortilla can be completely wrapped around its filling to become a burrito. Or it can be cooked thinly and fried to become a tostada. ![]() It can be cooked like a thick pancake, then split down the middle and filled – when it becomes a gordita. It’s cooked from a dough of hominy (dried corn) or wheat flour (depending on the region) on a hot iron griddle (or comal). Just to clear up any potential confusion at the outset, the base ingredient of a taco is the extremely versatile tortilla. ![]() Happily, if you don’t have the time (nor the inclination) to work your way through every variation yourself, our handy guide to the many types of Mexican tacos might help you make a more informed choice. Indeed, the marriage of a soft, warm (usually corn) tortilla with any number of meat, fish or vegetable fillings and topped off with a crunchy cabbage salad, creamy avocado, fragrant coriander leaf, fiery salsa and a squeeze of lime is one that must surely have been made in heaven. Suffice to say, we’d have to consider the humble taco as one of the world’s greatest culinary inventions. But, for us, munching our way through a tastebud-satisfying stuffed taco or two won hands down every time. And they were no doubt lovely in their own way. ![]() There were probably healthier food choices around, for sure. We had them griddled, fried, steamed and bathed in chile sauce. We ate them at taco restaurants ( taquerias) and at food stalls on the street. They became our comfort food of choice – whether for breakfast, lunch or dinner. Just work our way through each and every one. But suadero? Arrachero? Huitlacoche? Our solution was a simple one. And we could happily order a chorizo filling without a care in the world. Sure, we knew what al pastor looked like. We found ourselves in that exact position when we first arrived in the country. Serve the cooked meat wrapped in the hot tortillas, and garnished with the chopped cilantro, onion, pineapple, and the lime quarters.With so many different types of tacos to choose from, knowing what to look for on a trip to Mexico can be a daunting task for any first-timer.Finely chop the onion and cilantro together.While the meat is cooking, heat the tortillas.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.If not using a rotisserie, drain the marinade and cut the pork in small pieces.If using a rotisserie, cook the meat until well done. ![]()
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