Mexican tacos: the finger food to try

Mexican Tacos are a dish with an ancient tradition: we're talking about 500 years of taste and incredible recipes! Moreover, it's a simple and appetizing finger food. Today, in Mexico there are many different types of tacos, with an endless variety of recipes: fish tacos, meat tacos (almost all types), vegetable tacos, shellfish tacos... with a vast amount of sauces and condiments. Essentially, it is a dish composed of a rolled corn tortilla that contains a variety of cooked ingredients. So, like our sandwiches, this Mexican finger food allows for infinite different fillings! To be defined as a taco, however, it must have the "flatbread" of wheat or corn and the classic open shape, which gives a glimpse of some filling (the same dough, rolled, but closed, gives rise to another must of Mexican cuisine: the burrito). Traditional tacos are those in which the dough is made of corn, the size is not excessive (a diameter of about 10 cm), and the tortilla is cooked on the 'comal' griddle (Mexican kitchen utensil). The filling of traditional tacos is meat and is divided into three large groups: grilled meat, stewed meat, and fried meat. The original condiments are simple: thinly sliced onions and coriander, pickled or grilled chili peppers, radishes. The sauces, served separately, are optional, and there are various types. Mexican Tacos: Grilled Meat Grilled meat tacos can be prepared in several ways. The most common ones are made with asada meat, which is the real grilled meat. Then there are those made with chorizo, which is a type of fresh Mexican sausage, those prepared with comal grilled chicken, or tacos with tripita, which is grilled tripe. Generally, the sauce that goes with the tacos de asador is guacamole, especially in the case of tripita filling, because the avocado softens the strong taste of the grilled offal.

2Mexican Tacos: Fried Meat

This taco recipe involves a cooking method similar to the confit of French cuisine. In fact, it involves cooking the meat over low heat for a long time, until the texture becomes very soft.
The most popular cuts for these fillings are pork meat, but sometimes you can also find beef.

Mexican Tacos: Stewed Meat

The preparation of the meat for these tacos involves a really interesting process: the barbacoa, from which the modern barbecue also derives, is an ancient cooking method of Caribbean origin. The technique involves wrapping the meats in agave leaves and cooking them in an open oven made from a hole in the ground. Obviously today this method is increasingly rare. Generally, long cooking times are carried out inside large pots. The cuts of meat (in this case sheep or goat) are varied: the cabeza, a mix of head and other parts of the snout, the sesos, or stewed brains, the cachet, which is the cheek.

To make your tacos really complete, however, we cannot forget the sauces: the success of a good sauce is as important as the right cooking of the meat and other ingredients.
The most common ones are:

- the red sauce: a sauce made from dried Chili peppers and stewed with other spices.

- the avocado sauce: a sauce made from avocado, lime and other spices.

- the green sauce: a sauce made from tomatillos, a particular type of green tomatoes, chili and coriander, with a typical sour and fresh taste.

- the taco sauce: a sauce made from tomato, cumin and chili.