Mexican Street Tacos with Homemade salsa
The best thing about tacos is that you can just about put anything you want in a taco and it tastes great. They are good for the carnivores, omnivores, herbivores, and locavores in your life. And having your dining companions assembling their own allows everyone to tailor to taste and keeps the peace. I think I started eating these long ago in Mexico, probably in Merida, but NATFA gave us the gift of transcontinental taco migration and you can find them in just about every city and town. My inspiration when I’m tacoing comes from my favorite spots in Denver, NYC, and even Lake Geneva, WI.
Ingredients:
- Mesa
- Cilantro
- A protein (ground beef or turkey, steak, tofu, chicken) or grilled/roasted vegetables
- Avocados
- Black beans or refried beans (canned b/c really, who has three days to wait for tacos?)
- Mexican blend cheese (more tex-mex) or cotija cheese (more traditional)
- Tomatoes
- Tomatillos
- Onion
- Limes
- Rice
- Lettuce
- Oil
- Adobo seasoning/taco seasoning
Nothing here is complicated at all although the prep work and the sheer number of dishes can be daunting. I’ve listed an order that I think works (usually) but you could switch it up or you can do several steps at once. Making this with friends is a lot of fun but solo is fine. It’s a good way to practice your moves in the kitchen.
One way to start is to chop everything first and put it into bowls (except the avocado). This way you can use portions of what you’ve chopped along the way. Mise en place as the French might say.
Start by making your salsa. Chop the tomatoes and tomatillos (I use one Roma tomato for one small tomatillo). I don’t peel the tomatoes. Instead, I slice off an end, cut in half, use a knife to “core” the tomato and then dice it. I toss the innards or use them elsewhere. Chop about ½ a medium onion and ¼ cup of cilantro. Mix together and squeeze in a lime. Cover and put in the refrigerator to chill.
Put some rice into the rice cooker. You need a rice cooker. Go buy one. Sure, you CAN could rice on the stove but once you try a rice cooker – you'll never go back (except for making risotto!).
Next make your taco shells. Follow the directions on the mesa to make your tacos (you CAN use store-bought ones but why?). Trust me, this is one of the easiest things to make. Add your water slowly, roll into balls, and press into tacos. 30 seconds on each side in a dry pan and you have amazing tacos. Keep in a plastic taco server or under a plate to stay moist.
Move on to the protein. Cooking the protein (or roasting the veggies). If using ground beef, chicken, or steak, being by heating oil in the pan and cook bite-sized pieces until nicely browned. Add the Adobo or taco seasoning or make your own with cayenne pepper, paprika, salt, garlic, onion, etc. Set aside but keep warm. If roasting vegetables, you’ll need about an hour so start step this first. Chop cauliflower, carrots, zucchini, etc. and toss in garlic and olive oil to coat nicely. Put on a baking sheet and roast at 375. Or halve your time with an air fryer (which isn’t an air fryer at all – just a turbo convection oven but don’t get me started on that. Too late. These “new” inventions are nothing more than a high-powered convection oven. Of course I resisted but once I tried it, I was hooked on it. It doesn’t produce better food, just faster than your normal home oven. It’s the closest thing to a commercial kitchen oven (like a Boldgett) I’ve found for the home).
Prepare the hot sides. Put beans into a dish and heat on stove or in microwave.
Prepare the cold sides. In separate dishes put lettuce, cheese, limes, and extra cilantro.
The guacamole: Cut the avocados and scoop the flesh. Using a fork, lightly mash the avocado and toss in some chopped tomatoes, onion (just a few pieces per avocado), salt, and cilantro. Let it chill in the fridge. I tend to make this last as I like it to be the freshest.
Gather all the dishes, drop in spoons, and let your guests go to town!
You want to get fancy? Roast corn on the cob and serve with mayo spiced with paprika and hot cayenne pepper!
