Tacos are a delicious and versatile Mexican dish that has gained immense popularity around the world. Bursting with vibrant flavours and textures, it is believed that the concept of tacos originated in Mesoamerica, specifically among the indigenous people of the region. The traditional tacos were made using corn tortillas as a vessel to hold various fillings.
The exact origins of the taco are debated, but evidence suggests that indigenous people in the Lake region of the Valley of Mexico were already enjoying tacos filled with small fish before the arrival of the Spanish. Bernal Díaz del Castillo, a Spanish conquistador, is known to have documented the first taco feast for Europeans in the 16th century. Since then, tacos have become an integral part of Mexican cuisine and a popular form of antojitos, or street food.
Today, the taco has become an integral part of Mexican cuisine and has numerous variations depending on the region and personal preferences. From street vendors to high-end restaurants, tacos are enjoyed by people from all walks of life. At the heart of every taco is the tortilla. Traditionally, corn tortillas are used in Mexican cuisine. Made from masa harina, a special corn flour, these tortillas have a distinct flavour and texture that complement the fillings perfectly.
How Are Tacos Made?
To make corn tortillas, masa harina is mixed with water to form a smooth dough. The dough is then shaped into small balls, called masa balls, which are flattened into thin, round discs using a tortilla press. The resulting tortillas are cooked on a hot griddle, known as a comal, until they are slightly toasted and pliable.
While corn tortillas are the traditional choice for authentic Mexican tacos, flour tortillas are also commonly used, particularly in the northern regions of Mexico and in Tex-Mex cuisine. They are made from wheat flour, water, fat, and sometimes baking powder. The resulting tortillas have a milder flavour that allows the fillings to take centre stage.
Now it’s time to focus on the fillings. One popular choice is grilled chicken made with marinated boneless chicken pieces, lime juice, garlic, and a blend of Mexican spices such as cumin, paprika, and chilli powder. Grill the chicken until it is juicy and slightly charred, then slice it into thin strips.
Another option is al pastor, a flavourful marinated pork with dried chilies, spices, vinegar, and pineapple juice, cooked on a spit or in a skillet until it is tender and crispy. If you prefer beef, barbacoa is an excellent choice. This slow-cooked beef is traditionally prepared by marinating the meat in a mixture of spices, vinegar, and adobo sauce, then cooking it slowly until it becomes tender and succulent.
Seafood lovers can indulge in tacos filled with shrimp or fish that are sauteed in a pan until they turn pink and are slightly caramelised. This is filled into the taco with a dollop of refreshing salsa made from diced tomatoes, onions, cilantro, and lime juice. To enhance the flavours, various toppings and salsas are added to tacos, like salsa verde or salsa roja. Some of the popular toppings are guacamole, sour cream, and chopped veggies.
There Are Two Types Of Tacos:
Hard-shell and soft-shell tacos are two kinds of tacos. The hard-shell taco, popularised in the United States, offers a crispy alternative to the traditional soft tortilla. First introduced in the mid-20th century, hard-shell tacos consist of a fried corn tortilla filled with seasoned ground beef, cheese, lettuce, and various toppings.
On the other hand, soft-shell tacos, traditionally made with corn tortillas, are cooked to a softer state through grilling or steaming. In recent years, flour tortillas have also become popular for soft-shell tacos. These versatile tacos can be filled with the same ingredients as hard shell tacos, providing a more tender and pliable option for taco enthusiasts.
The use of corn tortillas instead of flour tortillas makes them a great gluten-free option for individuals with dietary restrictions. Corn tortillas are also lower in calories and fat compared to their flour counterparts, making them a healthier choice. Furthermore, the fillings in tacos can be packed with essential nutrients. Lean proteins such as grilled chicken and fish provide a good source of high-quality protein while being lower in saturated fat. Vegetarian fillings like beans and vegetables offer a wealth of fibre, vitamins, and minerals. Adding a variety of colourful vegetables to your tacos can provide a range of antioxidants and phytochemicals, promoting overall health and well-being.
Here’s a detailed recipe for authentic barbacoa tacos:
Ingredients:
- 1 tablespoon chopped fresh cilantro
- 1 cup diced onions
- Lime wedges
- 1 cup sliced avocados
- Salsa or hot sauce (optional)
For the Barbacoa:
- 900 g of beef chuck roast, cut into large chunks
- 1 medium-sized onion, finely chopped
- 4 cloves of garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of lime juice
- 2 teaspoons of ground cumin
- 2 teaspoons of dried oregano
- 1 teaspoon of ground coriander
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
For the tacos:
- 2 cups masa harina flour
- 1-1/2 cups hot water
- 1/2 teaspoon salt
Instructions:
For the Tacos:
- In a mixing bowl, combine flour, water, and salt. Stir in additional water, 1 tablespoon at a time, until the dough is firm but moist. Once the dough is soft but not sticky, cover it and let it rest for an hour.
- Divide the dough into 12 equal portions and roll into balls. Gently flatten one dough ball between two pieces of wax paper, using a tortilla press.
- Remove one piece of the wax paper and transfer the tortilla, paper-side up, to a preheated skillet or griddle over medium-high heat. Carefully remove the remaining piece of wax paper and cook the tortilla for 1 minute until it’s slightly dry. Flip the tortilla and cook 1 minute more until dry and light brown but still soft.
- Transfer the tortillas to a tortilla warmer or wrap in foil to keep warm; repeat the flattening and cooking process with your remaining dough balls.
For the Barbacoa:
- In a large bowl, make a marinade by combining the chopped onion, minced garlic, minced chipotle peppers, apple cider vinegar, lime juice, cumin, oregano, coriander, salt, and black pepper.
- Place the beef chunks in the marinade and toss to coat them evenly. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight.
- Preheat your oven to 325°F (160°C).
- Heat a large oven-safe pot or Dutch oven over medium-high heat. Add a drizzle of oil, and once it's hot, sear the marinated beef chunks on all sides until browned.
- Add the beef broth to the pot, scraping the bottom to deglaze it and loosen any browned bits.
- Cover the pot with a lid, transfer it to the preheated oven, and slow-cook for about 3–4 hours until it becomes tender and easily shreds.
- Once the meat is fully cooked, remove it from the pot and place it on a cutting board. Shred the beef using two forks, discarding any excess fat.
- At this point, you can strain the cooking liquid from the pot and skim off any excess fat. You can use this flavourful liquid as a sauce for the tacos or serve it on the side as a dipping sauce.
Assemble The Tacos:
- Warm your tortillas either on a dry skillet or in the oven. Place a portion of the shredded beef on each tortilla.
- Top the tacos with fresh cilantro, diced onions, sliced avocado, and a squeeze of lime juice.
- You can also add salsa or hot sauce for extra flavour. Serve them warm.
These barbacoa tacos are delicious and full of flavour. They make a fantastic meal for gatherings or family dinners. Enjoy!