photo by Helen Geisler
Simple tacos? It seems hard to screw this one up but time after time I have been given, or have bought, crappy tacos. How could it be? It all seems ludicrous but unfortunately it is true. Living in Virginia for the past 14 years probably hasn’t helped. This post is an effort to change all of that. Now if I were to be asked the question “If you had to pick one type of food to eat for the rest of your life what would it be?” My definitive answer would be Mexican food. No questions asked. I love just about everything, but the simplicity and deliciousness of Mexican cuisine is above all others in my humble opinion. This is when it is done well! Fresh! Handmade! Refried beans, carnitas, carne asada, enchiladas, guacamole, so many salsas, fresh lime, cilantro and peppers of all sorts, just to scrape the surface, keep me coming back for more. Much of the food I ate growing up was Mexican food and I was lucky enough to spend time with lots of people from there or descended from those roots. They are blessed roots and I feel honored to have been put into proximity with their culture and ways. That being said I figured a little post on simple tacos was in order.
The tacos pictured were made using fried tortillas and are “hard” tacos. Many people love soft tacos and so do I. Either way is great. To me a taco isn’t a taco if you aren’t using corn tortillas. My favorite corn tortillas are those that are handmade with corn, lime and salt. I think that is it. Many store bought tortillas are littered with a bunch of other crap thrown in there that I really can see no purpose for. Tortillerias or little Latino tiendas are common now in most of America. You can find good hand made tortillas in most of these. The ones pictured above are from Whole Foods and have minimal ingredients, taste good, but are not “da kind” so to speak. They work. Get some good tortillas. If you want to fry them, which is a delicious way to go, it is easy. I have used pig fat, olive oil, coconut oil and even butter to fry them. I avoid most canola and other “vegetable” oils as they are low grade. Butter and olive oil are easier to burn so you have to be careful. Either way get some good oil or fat. If you know an organic butcher or your local market has left over pig fat trimmings see if they will give you some. You can take it home and render it yourself. The “fat” myths of the past are just that. Eat good fat. So once your oil is hot, but not psychotically hot, put your tortilla in. Give it a little time and then fold one side over. You can put something in between the two sides, like a carrot, to keep a nice little space open so that your taco shell is not too tight. Let them cook until they are rigid. You don’t want to burn them. You can do them two by two or one by one depending on the size of your pan. If you want to keep them warm put a plate in the oven on low and as they finish put them in the oven. Make as many as you need. I wouldn’t make more than you need as I never have had luck in keeping them. They are difficult to store. If you prefer soft tacos I would just wait to heat your tortillas until after you are done with your fillings. For soft tacos you can easily heat them on the burners of your stove if you have a gas stove. I have many times had all four burners going as I rapidly heat up lots of tortillas in a short time flipping them as I go.
As for what you put in the tacos?? For these simple tacos I would suggest making a salsa, grating a little cheese and preparing some meat, usually pork, beef or chicken. Many times I have used venison that I have hunted. Fish also works though I may make my “toppings” differently in that case. Vegetarian tacos can be made using refried beans or tofu, tempeh, or grilled vegetables. Whatever you decide to use this technique will be delicious. These tacos in the photo were made with organic pork that we scored at low cost from a friend. I would always try to use organic or locally raised meat. After the tortillas are done I usually just throw my cubed or diced meat into the same oil if it still looks clean and good. Many times the tortillas absorb the oil so the pan is just right for cooking other things after they are done. If there is too much just pour some off into a container. For pork and chicken I cook the meat through, with venison and beef it is not as important. Sautee your meat with a little bit of sea salt. I don’t spice the meat much as I like the flavor to be distinct and simple, later you will be adding herbs, onions and spices on top of the meat Cook your meat until it is beautiful and then you can put it in the oven with the tortillas. Keep the oven on low heat and do not keep your meat there very long as you don’t want to dry it out. If I am going to add cheese many times I put it directly on to the meat after I turn the heat off. It melts smoothly over everything that way and is easily moved from pan to tortilla with a small spatula. It is fine to just grate it too and then add when you are building your taco.
For salsa, in this case, I make a simple salsa fresca or pico de gallo. Many other salsas could be used and are delicious as well. For this recipe take three roma tomatoes, depending on how many people you are feeding you can alter your amounts, we’ll say this is for two people. Dice them up and put them in a bowl. Cut half of an onion, use your favorite variety, and dice it up smaller than the tomato pieces. Next take a jalapeno, cut it and check it for spice level. Jalapenos seem to fluctuate drastically in their spiciness. I’ve had some that really hit you hard and then I’ve had some that are almost completely spice-less. Check the one you are using and then put in your amount accordingly. Dice it small, I usually include the seeds. Take a nice handfull of cilantro and chop it up. I don’t cut mine super fine. Cut it evenly. Take one lime, cut it in half and then, once all of your other ingredients are in the bowl, squeeze it over everything. Finally add a bit of sea salt. Mix everything together. Once it is well blended taste your mixture and see if you need more salt or more of any of the other ingredients. This simple salsa is one of my favorites, it has a distinct fresh flavor that lights up any room and any taste buds. If you desire you can make a light crema to put on top as well. I usually do this by putting some sour cream in a bowl, adding a bit of lime juice, salt, black pepper and a little water to thin it down. You can vary the thickness with how much water you use. Stir it until it has a nice smooth texture. The tacos in the photo above are crema-less.
Now that you have everything made you can build your tacos. Take your tortilla and put the meat with cheese on first(or put your meat in and then add your grated cheese,) add your salsa and then the crema and you are set to go. These tacos are fucking delicious, fresh, clean and hard to stop eating. My whole family loves them. You can vary any of the recipes above, add avocado to the salsa, put your favorite hot sauce on them, whatever. I would try them first just as I have described them and then go from there. I love to serve them with homemade refried beans as well. I will add my refried bean recipe at a later date. The sky is the limit with tacos. They are versatile and a lot of fun. They are great with your favorite cold beer!! So buen provecho, amigos! Y gracias a la gente Mexicana por toda la comida buena!!! Adios!
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