Tacos
The
taco, you can have it with beef, pork, chicken or you can even have it for
breakfast! We’re all familiar with the delicious food served in a folded tortilla.
However, have you ever wondered why we eat them?
Tacos have an interesting history; they’ve been around since about the 18th century and have made their ways into the bellies of millions of happy people (maybe even when we're a little tipsy on a late night). They can prepared in a variety of different ways and they're here to stay. Technically, anything you place on a tortilla can be considered a taco,
but
traditionally is served with a type of meat in a corn tortilla.
Tacos have an interesting history; they’ve been around since about the 18th century and have made their ways into the bellies of millions of happy people (maybe even when we're a little tipsy on a late night). They can prepared in a variety of different ways and they're here to stay. Technically, anything you place on a tortilla can be considered a taco,
The
earliest mention of a taco was back in the 18th century, just about
200 years after the Spanish conquest of the Americas after the Golden Age of
Spain. The Golden Age (or El siglo de oro) was an era in which Spain flourished
in the arts and was economically powerful. Skipping forward from the 15th
century to the 18th; silver being mined in Mexico, the first
tacos were being made. However; unlike the tacos you see today, they were made
of paper… and gunpowder.
The
Royal Spanish Academy, (the Spanish dictionary guys) defines a taco as being a cylindrical
object made of cloth/ paper or a similar material that is placed in a hole
along with gunpowder, and a projectile that is used in firearms... that you can't eat.
This is where the word comes from;
the actual practice of eating tacos had been around since pre-Columbian times
as indigenous tribes ate with their hands and tortillas.
Tacos
are native to Mexico, but are found all over the world.
Here in the US, it wasn’t until about the
20th century when tacos started to pop up throughout the southwest
as the US experienced more immigration from Mexico and they were considered a
working class food.
Mexico experienced a high volume of Arabic immigrants after World War I (due to the fall of the Ottoman Empire) who adapted taco making and integrated Arabic cooking methods (Shawarma preparation/ spices/ meats).
On the left is a man cutting meat for shawarma, on the right is a similar setup for tacos al pastor, or “Shepherd
Style Tacos”.
Funny enough, when I
was in London I had tacos there too!
Mexico experienced a high volume of Arabic immigrants after World War I (due to the fall of the Ottoman Empire) who adapted taco making and integrated Arabic cooking methods (Shawarma preparation/ spices/ meats).
TACOS AL PASTOR
Tacos
al pastor are actually very simple to
make at home; don’t worry, you won’t need the whole setup to hang your meat,
(if you get a chance to try the traditional way, do it. Nothing beats authenticity).
You will need the following;
You will need the following;
1 lb of pork loin
½
pineapple (or canned chopped pineapple)
½
cup orange juice
1
medium sized onion
2
garlic cloves
1
tbs of chili powder/ or tree chilies
1
tbs oil
1
tsp black pepper
Salt
to taste
And
about a dozen corn tortillas
You
can always add chili powder of your choice or simply grab a tree chili or two
from your local supermarket and run it through the food processor or chop it up.
**(If
you don’t eat pork, realistically you can use any protein.
Heck, I’ve even made a vegetarian version of this recipe. Simply swap out the
pork buuut, just know that if you use chicken,
technically it’s no longer an al pastor)**
Firstly,
chop your vegetables and set aside. If you are using a fresh pineapple, you
want to try and cut it into 1 cm cubes.
Chop
your pork into small 1 cm cubes, and place in a bowl. Add the orange juice and
marinade for about an hour. You want to also add your salt, pepper and chili
powder at this time.
Place
a skillet on medium-high and heat your oil. Drop in your garlic, onions, and
pineapple and let them sizzle; make sure you cover them so you don’t lose any
of that lovely flavor. Add a pinch of salt and pepper to add a little more
flavor (I love a bit of cumin) but not necessary.
Mix
in your pork at this time. I like to sear the pork to add a little more flavor;
lower the temperature and cover for a few minutes.
*Please note that it takes
pork at least 12 minutes to fully cook thoroughly and reach an internal
temperature of 140', you will know when it is tender*
Tacos
are super easy to make, all you really have to do at this point is heat the
tortillas on a griddle (or cooking pan) until nice and hot, just don’t let them get
crispy because you won’t be able to fold them over.
When
I worked as a taquero (“taco-man”),
we used to have range covered in oil from the day. Not only did this add some character to our tacos, but they also
kept them slightly wet with oil. Now, I know that this is not the healthiest
option, but for the sake of tradition, let’s roll with it. Try adding a tiny
bit of oil to your tortillas, this will keep them a little moist as they tend to dry out a little faster.
Boom, there are your tacos. Top with onions/ cilantro/ salsa and a bit of lime.
:)
In the US, during the early to mid 1900s taco stands were popping up all over the place because of
the popularity of the food and how conveniently they were available. As time
passed, tacos quickly became a staple of Mexican cuisine and for very good
reasons! Tacos are diverse and can really be made of anything you want them to
be; street tacos are the best (in my opinion) and are relatively cheap. Find a
great taquería try them all!
My favorite tacos are Tacos de asada,(steak tacos).
TACOS DE ASADA
The
recipe is very similar to the al pastor;
as far as cooking instructions go.
You will need the following,
You will need the following,
1 lb of beef (if you can get skirt steak, go for it. Otherwise chuck is just fine)
½
cup orange juice
1
medium sized onion
2
garlic cloves
1
jalapeño, seeded & diced
1
tbs oil
1
tsp black pepper
Salt
to taste
Now, there is a small difference to my recipe this time around. I like using jalapeños instead of chili powder for tacos de asada because it’s a little more traditional for me.
You
will want to follow the recipe very much like the al pastor.
Cut your vegetables first and set them aside.
Cut your steak into small 1 cm pieces. I know, I know, I know this is tedious.
However, the small meat will pay off in texture and flavor, if you’re making
dinner, just remember #TREATYOSELF.
Now that you have cut your meat, pour in the
juice and add salt and pepper, store in the fridge for about an hour. After
marinating, heat a cooking pan with oil on medium-high heat. Drop in your
onions and garlic, cover (remember, don’t lose any of that flavor). Mix in your steak and jalapeños. Once again,
sear a little and lower the heat. Just like last time, add in a pinch more of
pepper and salt, (dash some cumin if ya got it). Cover the meat and allow it to
cook, I like to add a little bit of water (about ¼ cup) so that the meat doesn't dry out. Leave covered until it has cooked thoroughly, so just about
12 minutes or until the internal temperature has reached 160'.
I don’t have a thermometer. I’m
taking these temperatures from the internet. I normally poke at the meat and
until it’s tender.
Heat your tortillas and serve
immediately; top with condiments and boom. Tacos.
Now, if you are lucky enough to find some
flour taco tortillas, get them. Growing up in Yuma, AZ I used to go to Mexico
all the time with my parents. I actually got a chance to go right after I
graduated from college.
I will tell you one thing, flour tortilla tacos are amazing. They are soft and just yassalicious. Is that a word? Probably not, but for the sake of describing how awesome they are, just go with it J.
I will tell you one thing, flour tortilla tacos are amazing. They are soft and just yassalicious. Is that a word? Probably not, but for the sake of describing how awesome they are, just go with it J.
If you can’t get a hold of flour taco
tortillas, you can easily make them at home. Get some regular flour tortillas.
Place a large cup (even if you get one from Burger King) on the tortilla, and
very carefully with a knife cut around the edge of the cup to get the proper
size for your tacos. Heat the tortillas, assemble your taco and bang you have
deliciousness.
TACOS DE TINGA DE POLLO
I love tacos, I’ve had them all over the place. Denver, CO; London UK, Mexico, and San Diego just to list a few places. I want to say that the best tacos I’ve had so far are the ones from the mother country, Mexico. These days, you can make tacos out of just about anything. We can’t go on about tacos without completing the taco-trinity; let’s make some chicken tacos. Not just any chicken tacos, let’s make tinga de pollo or chicken stew tacos.
Here’s what you’ll need;
Normally, I’d say cook your chicken on the
stove, but for the sake of flavor let’s ditch the stove and take it outside.
If you don’t have a grill, you can always
cook it on the stove top. No hard feelings J
1 lb of chicken (breast is preferred)
1 whole onion, quartered
3 roma tomatoes
1 tsb of tomato paste (optional)
3 cloves of garlic
1 orange, squeezed & juiced
1 tbs cooking oil
1 chipotle pepper (canned)
2 cups of water
Salt and pepper to taste
So firstly, you want to start a marinade.
Chop half of your onion into strips; crush and dice 1 clove of garlic and set
aside.
Poke the chicken with a knife to make little
holes to allow your marinade to seep into the meat. In a bowl, pour 1 cup of
water, salt/ pepper, oil, and the tomato paste. Mix well to make a simple
tomato marinade. Toss in your onions/ garlic and set it in the fridge for about
an hour.
Start up your grill. Make sure it’s nice and
clean before you cook anything.
Place your chicken on the grill with onions,
cover and cook for about 5 -6 minutes and turn over. Cover your chicken and
cook on medium high heat for another 10 minutes until the chicken has cooked
completely and thoroughly.
I always get a little paranoid when I cook
chicken because of salmonella. Chances are, you’re not going to get sick but
still; always make sure that your chicken is thoroughly cooked.
Anyways, PSA over. Don’t shut off your grill
just yet. Place your tomatoes on the grill (you can even place them on the side
of your chicken; just make sure they are not touching). This will give your
chicken tinga a nice smokey flavor in
the end.
Okay, now that you have your chicken and tomatoes
set aside the chicken and throw your tomatoes in a blender. Throw in a clove of
garlic, the rest of the onion, 1 cup of water, some salt & pepper and the
best part: 1 chipotle peppers. Blend until it is all finely incorporated.
Take your chicken after it has cooled for a
few minutes and shred it. Basically, you just want to pull it apart with your
hands. Pour your tomato sauce into a large pot and drop in your chicken. Heat
until the sauce comes to a boil and lower the temperature and there you go, chicken
tinga.
Serve on tortillas with toppings.
So there you go, tacos are incredibly diverse and that’s what I love about them. You can make them really any way you want them and out of whatever you want them. My suggestion is to try them all. Try a few recipes and check out your local taquerías. Who knows what you’ll find.
-Richie
Bibliography
If you're interested J
Friesen, Katy J. "Where Did The Taco Come From?"
History, Travel, Arts, Science, People, Places | Smithsonian. Smithsonian.com,
3 May 2012. Web. 06 June 2015.
<http://www.smithsonianmag.com/arts-culture/where-did-the-taco-come-from-81228162/?page=1>.
Graber,
Karen H. "Wrap It Up: A Guide To Mexican Street Tacos - Part I."
Mexico Cuisine. MexConnect, 1 Jan. 2006. Web. 07 June 2015.
<http://www.mexconnect.com/articles/2098-wrap-it-up-a-guide-to-mexican-street-tacos-part-i>.
Smith
Hurd, Rebecca. "Puebla's Take on the Taco." All About Puebla. Puebla-Mexico, 17 May 2010. Web. 7 June
2015. <http://www.puebla-mexico.com/tag/taco-arabe/>.
Makes me want to eat some tacos now!
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