Ok if in the photo description I didn’t get my east coaster dig in at California I am not going to do it here I mean they have given this great country of ours so much and although they seem a bit out there when you look at it over time they just seem to be ahead of the curve on the rest of us in the way of coming up with great ideas. I could name a whole list of trends that started there but that would be redundant and it isn’t my point. The point is it is finally Mexicali recipe time here at the site.
I know I have a couple recipes already in this category but they ended up in the mix by coincident more than design as where this recipe right from the start was intended for this category. So, it is very fitting it is a taco with a very different take on Mexican inspired cuisine. It dawns on me too we are down to crunch time on the big holiday push so I wanted to make sure I got this category pumped up a bit.
This 5th will be my 10th anniversary of bringing Mexican inspired dishes to the net and what better way to do it then with a very Mexican meal the humble taco done up in a Mexicali style that is sure to turn a few heads if I hadn’t done that already by branching out into Tex-Mex and Mexicali on what started out as an “Authentic Mexican Food Site” well you know my reasons for doing this so I am not going to rehash that, Mhh hash oh ADHD again, so sorry. So I have for you today a taco but not just any kind of taco a Mexicali one. Continue reading
I know Tex-Mex cuisine is often noted for its fiery heat and I am not void of this knowledge but I purposely made these on the mild side in the recipe and offer different ways to bring the amount of heat you personally like. It is easier to turn up the heat then to turn it down and I wanted a recipe mom’s could make for the kids that wouldn’t have them screaming for a fire hose. But I know there are those of you out there that they hear Tex-Mex and they have to reach for the speed dial a fire truck or they are not happy.
So by all means adjust the heat up if you so choose but with this recipe it can be done on a personal level and still keep the kids happy. There is no problem with cranking the heat on your own but be kind to your neighbor they may not have your same heat tolerance and that is ok not everyone is a full out Tex-Mex nut but they still like the baseline dish.
I like making dishes this way my kids will enjoy them and they each have their own level of heat tolerance, then for my husband I pull out the major heat boosters and he turns his up to where he is happy (if that’s what tears in the eyes means in Tex-Mex terms) and the kids look at daddy and wonder who told the sad story. This is a really easy dish to do this with as all the components can even be assembled table side just put the ingredients into individual bowls on a lazy-susan and then everyone can assemble their own to their liking and less work for mom. Continue reading
Tacos are one of the most popular items in the culinary tradition that Mexico has given the world; and for a lot of people outside of Mexico, these wrap style sandwiches are their first introduction to Mexican cuisine.
As you probably know, tacos can contain just about any kind of filling wrapped in a warm corn or flour tortilla. In Mexico or at taquerias frequented by a largely Mexican-American clientele, what you will usually see is two corn tortillas topped with meat (or occasionally, beans or vegetables), topped simply with chopped cilantro, diced onion with lime wedges, and sometimes sliced radishes on the side. Each diner can then add salsa to taste and enjoy.
However, this chicken tacos recipe falls more under the umbrella of Tex-Mex cuisine, using flour tortillas and adding tomatoes, sautéed peppers and onions. Continue reading
If you want to make authentic Mexican chicken tacos, you will need to cook the chicken with various spices. Bay leaves, garlic, onion, cumin, and chili are cooked with the chicken in the following Mexican tacos recipe to give the bird plenty of flavor. It is then shredded and used to stuff the tacos. If you have extra chicken left over, refrigerate it and use it within two days.
In Mexico, tacos are not like Taco Bell fast food tacos. Instead they are soft. If you prefer crunchy tortilla shells, you can heat a third of a cup of canola or corn oil in a small skillet until a drop of water sizzles on it, then fry a tortilla lightly on one side. Turn it over and fry the other side. Before it gets crispy, bend it in half with a fork and tongs and hold it over the heat to make the folded part crispy and set the shape. Take it out of the oil, drain it on paper towels, and repeat with the remaining corn tortillas.
Authentic Mexican chicken tacos are best served with salsa fresca and cheese. In the following recipe, a homemade salsa is prepared and then you can either serve these authentic chicken tacos with queso blanco, another kind of Mexican cheese, or maybe some grated cheddar. Continue reading
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