Tacos Are the Pride and Joy of Mexico – All That You Need to Know
Tacos are the pride and joy of Mexico, so keep up that tradition with these gourmet Variations of your favored tacos. Taco Tips – The tortillas: Probably the most fundamental part of the taco is the tortilla. Store purchased flour tortillas simply don’t hold a candle to the real thing. Usually each region may have a different approach to tacos which results in a plethora of options. Each protein or vegetables can be marinated in a tasty sauce, like citrus, herbs, or peppers or they can be breaded and fried. In whatever way you make them, ensure that the filling is the fulcrum of the taco and that you take care in creating it.
Garnishes: Almost just as important as the filling is the garnishes. You do not have to just use the typical salsa, sour cream, and cheese for garnishes, instead try using things such as leeks, potatoes, poblanos, avocado, celery, or pineapple. You may get creative blending flavours with the main filling and the garnishes for a tasty taco experience. One of my favored combos is the classic fish taco with beer battered shrimp, roasted habanero, and a tasty coleslaw. Or if you wish to stay vegetarian go with sauteed wild mushrooms and zucchini, manchego cheese, and steamed onions. Recipes – Rosemary Marinated Chicken Taco – Make 4 tacos – Ingredients: 2 tablespoons chopped rosemary – 2 tablespoons chopped thyme – 1/2 tablespoon minced garlic – Salt to taste – 1 cup canola oil – 1 tablespoon lemon juice – 16 ounces chicken breast – 4 corn tortillas – 1 tablespoon diced onions mixed with 1 tablespoon minced coriander – Chipotle salsa – Directions: 1.
Blend rosemary, thyme, garlic, and salt together in a large bowl, whisk in oil and lemon juice then add chicken. Cover and let marinate in the fridge overnight or for 2 to 3 hours. When poultry is ready, place on grill and cook eight to ten minutes or until fully cooked through. When finished, shred poultry into bite size pieces. To serve, top corn tortillas with poultry, then onions and cilantro, and salsa. Chipotle Salsa – Makes 4 servings – Ingredients: 3 plum tomatoes, roughly chopped – 1/2 cup oven roasted onions – 2 oven roasted garlic cloves – 4 canned chipotle peppers – Lemon juice, to taste – Salt, to taste – Directions: Combine all ingredients in a blender and blend until chunky and combined. Beer Battered Shrimp Taco – Makes 6 tacos – Ingredients: 1/2 lime – 8 ounces large shrimp, peeled, deveined, and roughly chopped – 3/4 cup all purpose flour – 3/8 teaspoon baking powder – 1/4 teaspoon cayenne pepper – 1/8 teaspoon dried oregano – 3/8 teaspoon salt – 1/8 teaspoon fresh ground black pepper – 4 ounces cold beer. Vegetable oil – 1 ripe avocado, peeled – Salt, to taste – Freshly squeezed lime juice, to taste – 3/4-1/2 teaspoon water or milk – fresh Coriander, to taste – 6 fresh corn tortilla – Tabasco sauce, to taste – Red cabbage – 1 tablespoon diced onion, mixed with 1 tablespoon chopped cilantro – Directions: 1.