TACO RECIPES

Juicy fillings, warm tortillas, and bold flavors in every bite… these tacos are pure comfort and always worth making 

1. Tacos al Pastor

Ingredients:

600 g pork, thinly sliced
3 tbsp achiote paste
2 tbsp pineapple juice
2 tbsp vinegar
2 garlic cloves
1 tsp cumin
Salt and black pepper
100 g pineapple, diced
12 tortillas
Chopped onion and cilantro

Instructions:

Mix the achiote, pineapple juice, vinegar, garlic, cumin, salt, and pepper.
Marinate the pork for 1 to 2 hours.
Cook it in a skillet or on a griddle until nicely browned.
Add the pineapple near the end.
Serve in warm tortillas with onion and cilantro.

 Time:
 20 minutes + marinating time

 Best way to make them:
 They turn out best when the pork gets deeply browned edges

2. Birria Tacos

Ingredients:

700 g beef for shredding
12 tortillas
150 g shredded cheese
1 small onion
20 g cilantro
Consommé or cooking broth

Instructions:

Cook the beef slowly until it becomes very tender.
Shred it well.
Dip the tortillas lightly in the broth.
Fill them with the beef and cheese.
Cook in a skillet until crisp and golden.
Serve with onion, cilantro, and consommé on the side.

 Time:
 1.5–2 hours if making the beef from scratch

 Best way to make them:
 They are at their best when the cheese melts and the tortillas turn golden and crisp

3. Ensenada-Style Fish Tacos

Ingredients:

500 g fish fillet, cut into strips
100 g flour
1 egg
120 ml cold water
Salt and black pepper
12 tortillas
150 g shredded cabbage
3 tbsp mayonnaise or crema
Juice of 1 lime

Instructions:

Season the fish with salt and pepper.
Make a light batter with the flour, egg, and cold water.
Dip the fish in the batter and fry until golden.
Toss the cabbage with lime juice.
Serve in tortillas with the fish, cabbage, and sauce.

 Time:
 15–20 minutes

 Best way to make them:
 The fish should be crispy outside and juicy inside

4. Cochinita Pibil Tacos

Ingredients:

700 g shredded pork
2 tbsp achiote paste
Juice of 1 sour orange or 2 tbsp lemon juice
2 garlic cloves
Salt and black pepper
12 tortillas
1 red onion, thinly sliced
Vinegar, to taste

Instructions:

Mix the achiote, citrus juice, garlic, salt, and pepper.
Marinate the pork for several hours.
Cook it slowly until very tender.
Shred the meat.
Serve in warm tortillas with pickled red onion.

 Time:
 2–3 hours

 Best way to make them:
 They taste best extra juicy with plenty of red onion on top

5. Carnitas Tacos

Ingredients:

700 g pork, cut into chunks
2 tbsp oil or lard
2 garlic cloves
Salt and black pepper
12 tortillas
Chopped onion
Chopped cilantro
Lime wedges

Instructions:

Cook the pork slowly until very tender.
Let it brown at the end so some pieces get crispy edges.
Chop or shred the meat.
Serve in warm tortillas with onion, cilantro, and lime.

 Time:
 1.5–2 hours

 Best way to make them:
 The best part is the mix of juicy meat and crispy browned bits

6. Tacos de Canasta

Ingredients:

12 small tortillas
300 g mashed cooked potato, refried beans, or pressed pork cracklings
2 tbsp oil
Salsa, to taste

Instructions:

Prepare the filling of your choice.
Fill the tortillas and fold them.
Place them close together in a container or basket.
Pour a little hot oil over them to give them their soft texture.
Cover and let them rest for a few minutes.
Serve with salsa.

 Time:
 15–20 minutes

 Best way to make them:
 They should come out soft, moist, and full of flavor