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Mexican Taco-Trailer type tacos on the cheap
| Join Date: Jul 2008 Location: Texas
Posts: 384
Rep Power: 0 | Description:
In the mid to late 1980's Mexican Taco trailers started to become very common in the California Central Valley. If I were to take a lie detector test, I would be nailed down to admitting that I ate at them almost every night for around a year. My job at Chuck E. Cheese (yeah I WAS Chuck E. Cheese, another story completely) had me tired of Pizza. When I got off work, I wanted the bizarre. And as it turns out, what I learned to love was not bizarre at all. It's staple. It sure ain't your Taco Bell at all, and it's best found late at night in TACO vans, outside Mexican bars like in Modesto and Turlock California. But here I will show you how to make it at home.
| | Other: | Ingredients: | | Time: 30 minutes or less Difficulty: Pretty easy Serving Size: 2-4 | - For a meal for two:
- (12) Fresh white corn tortillas
- (1) lb. ground beef, or diced fajaita meat, or even steak, your choice.
- (1) White onion or yellow sweet
- Cillantro
- Limes
- Fresh Jalapeno
- Oil and/or lard
| | Preparation: | - Have 2 large frying pans. One to cook the meat in, and one to fry the tortillas.
| | Instructions: | - Slowly brown your meat. Once almost ready, add a few teaspoons of lard or oil and turn the heat all the way up to blacken the meat by frying. Yes, this meat is slightly burned, blackened, intentionally. This gives it a crunchy texture that works the best with diced fajita meat.
- Drain off the fat and set aside keeping warm.
- Fry your tortillas, slowly in hot oil, both sides and then lay them on paper towels to absorb the oils.
- Add the cooked, then fried beef onto on top of (two) corn tortillas each. The reason you will use (2) corn tortillas per taco is that they will break.
- Top with fresh chopped onions and cilantro, diced and deseeded jalapenos (only fresh not pickled), and a hot sauce of your choice if desired. Squeeze a lime slice onto each, and toss on some salt (if your diet is open to extra) and enjoy.
- These really are the most authentic Mexican tacos to be found in Southern and Central California. My recipe allows for ground beef, but they are normally done with diced fajita meat. I have also used grain fed beef (ground) and bison (ground) with extremely nice quality results.
- There's a not a lot of room for error, this is really easy, and if you try them like this a few times, you can nail the technique. Just brown the beef, then sear it in oil, add to fried corn tortillas (top with what you want, fresh avocado is excellent!) and you have real authentic Mexican taco-trailer type tacos. You can not beat the taste. Not anything like your fast food that calls itself "Mexican". This is Mexican. Fast and easy. Plus you can feed a family of (4) for under $6.
- Don't be afraid of the TACO Trailers by the side of the road. Try them. Because they have some of the best quality Mexican American cuisine to be found. And they are very addicting.
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08-19-2008, 06:31 PM
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#2 (permalink)
| | Senior Member
Join Date: Jul 2008 Location: TX
Posts: 380
Rep Power: 1 | I love these! I mostly use the fajita meat or fajita cut chicken breast and I always top them with avocado.  | 
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