Let's Taco 'Bout It!

We probably all know that Tacos originate from Mexico, but did you know they were first introduced into the United States in 1905? With migrants coming to work in the railroads and other jobs, this delicacy of food was brought with them. At the time, tacos were essentially a common street food plus it was portable and more economic.

Today, you will become a master chef on one of Mexico’s signature foods. With not only one taco recipe but three! We’re sure you’ll find your favorite one. As much as we would like to talk about the thousands of different recipes that already exist, we brought you a good variety for you to enjoy and prepare. Nothing will ever beat the taste of the first bite into your taco and better yet prepared by you!

 

Cocina y Comparte, Jorge Sanchez

 

Hibiscus Flower Tacos: 

This is a recipe that isn’t as popular as most but still super yummy! These flowers are typically used in “aguas frescas” known as Agua de Jamaica. Hibiscus flowers are very nutritious and they're high in fiber, antioxidants, vitamins, and minerals. For this recipe, we will use corn tortillas and can be a great option if you prefer a healthier meal or if you’re vegan. This recipe is very easy and can be done in just 30 minutes!

Ingredients: 

  • 1 bag of Hibiscus Flowers
  • 12 corn tortillas 
  • 2 tomatoes
  • 1 diced white onion 
  • 2 garlic cloves (minced or in a garlic press)
  • 1/2 a cup of diced jalapeño
  • 1/2 a cup of cut cilantro
  • 1 tablespoon of vegetable oil 
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 2 cups of water

Start by washing your hibiscus flowers under running water. While doing so, put 2 cups of water in a pot to boil with a teaspoon of salt. Once its at a boiling point, add the hibiscus flowers for about 10 minutes or till the flowers are nice and soft. As soon as you feel them nice and soft you will drain them and on a cutting board cut them up! 

On a separate pan, you will add your tablespoon of oil and let it heat up. Stir fry the diced onion, garlic, diced tomato, and diced jalapeño for about 10 minutes. If you don't want it spicy you can exclude the jalapeño. Pull away from the stove when ready! Heat up your tortillas and you're ready to serve your tacos. Avocado/Guacamole with cilantro make a great topping!

 

Golosos del Mundo, Jimena

 

Fried Shrimp Tacos:

These tacos originate form the upper northwest side of Mexico, Ensenada, Baja California! They're considered the famous "Ensenada Tacos" perfect if you're a seafood lover! If you don't like shrimp you can easily change them to fish with the same recipe. The prime ingredient to making these delicious tacos is adding beer to the batter! Fried shrimp, pico de gallo, purple cabbage, spicy chipotle sauce, all on a corn tortilla will transport you straight to Ensenada! 

Ingredients for Fried Shrimp: 

  • 2 cups of flour
  • 1-1/2 teaspoon of baking powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of Salt & pepper
  • 1 cup of beer (your preference)
  • 1 bag of shrimp
  • 1 cup of vegetable oil

Ingredients for Spicy Chipotle Sauce:

  • 1/2 a cup of Mayonnaise
  • 1 or 2 chipotles canned chipotles
  • 1/2 a squeezed lime

Mix all the ingredients and you got a spicy creamy chipotle sauce!

For the tacos:

  • 16 corn tortillas
  • 1/2 a purple cabbage
  • Limes!

Start by cleaning your shrimp and removing the tail! In a large bowl, add the beer, flour and baking powder. Mix well and add the salt, garlic powder, pepper. Mix again. Whisk until the batter is no longer clumpy. Heat the vegetable oil in a small pot over high heat. Start dipping your shrimp in the batter and once the oil is hot, drop them in using some tongs and let them cook until they're a golden brown color. Remove the shrimp from the oil and place on a plate lined with paper towels to drain. Heat a tortilla over an open flame for about 2 minutes! Garnish with radish, lime, crema, cabbage, onion, pico de gallo, and your spicy chipotle sauce! 

 

Joyful Healthy Eats, Krista

Last but not least... We have our famous well-known carne asada tacos! How many times have we heard the phrase "Let's have a Carne Asada?" Translated in English its a simple BBQ turned into a family/friend reunion! Very common in the Mexican culture. The best thing about these tacos is the countless amount of toppings you can add to them. The more, the better! 

Ingredients: 

  • Flank Steak, skirt steak, round steak or sirloin steak (your preference) Marinate with your favorite seasoning and cut up into tiny pieces! 
  • Vegetable Oil
  • Diced Onions
  • Limes & extra for toppings!
  • Cut up Cilantro
  • Salt and Pepper
  • Mini tortilla 

In a skillet, on medium heat put some vegetable oil and start browning your steak with some salt/seasoning and lime juice. On a different skillet heat up your tortillas with a little bit of oil. Heat them up until they become soft, add your meat and top it off with some cilantro and onions and like we said earlier you can add any toppings you like! 

 

Which recipe are you making tonight for dinner? Hibiscus Flower, Fried Shrimp, or Carne Asada? Let us know down below! 

Don't forget to buy your tortillero to keep your tortillas warm for your tacos or some lovely decor for you Kitchen here

 

 

 Molcajete-Shaped Clay Salsa Bowl and Matching Spoon

 

 Telar Woven Individual Placements

Related Posts

The Heart of Mexico, Zacatecas!
The Heart of Mexico, Zacatecas!
Zacatecas, Zacatecas! Choosing to come to this city is the best decision you can make if you’re looking for the ulti...
Read More
How to Style your Huipil!
How to Style your Huipil!
Who doesn’t like to talk about fashion? But not any type of fashion, today is exclusively all about our beautiful sta...
Read More
Tradition in Embroidery: San Antonino, Town of Flowers.
Tradition in Embroidery: San Antonino, Town of Flowers.
Embroidery in Oaxaca is as diverse as the region itself. Starting with big designs fully embroidered of birds and oth...
Read More

1 comment

Nora CORYELL

I’ve always wondered about the etymology of the word taco. When I lived in Spain in the late ’60s, a “taco” was a dirty word. You have to wonder about the person who originally named them.

So glad the Mexican street taco has found its way to California. I did a lot of work in central Mexico in the 80’s and was a big fan.

Leave a comment