Breakfast has been accorded the most important meal of the day, and there is nothing more suitable than a true definition of breakfast for champions, the Mexican taco is a rich mix of sausage, eggs, milk, cheese and corn tortilla, amongst other things. This recipe combines several traditional breakfast ingredients like eggs and milk.
Tacos are classic Mexican street food. When they are done right, they are simple, quick, delicious and impossible to resist. Tacos come in many different flavours, which are why this tutorial will teach you how to prepare few out of the several popular kinds of meat for your tacos; this dish is significantly different from the regular fast food tacos and way much tastier.
Ingredients for tacos
Handful of coriander
Avocado, (turnips optional)
1 Persian lime
Instructions for making tacos
- The corn tortilla is one of the most important things. You can find them either in Mexican shops or you make them yourself from dried corn flour. You could also buy an instant corn masa. Continue reading this tutorial to learn how to make corn tortillas in the comfort of your home.
- Wash and disinfect the vegetables.
- Dice your onions. Chop the coriander thoroughly; making sure that it is small as possible.
- Grill the meat until you feel is cooked enough for your taste.
- In a small pot, cook the beans. Turn them into a plate once they’re done.
- While your meat is still on the grill, warm the tortillas using a skillet or microwave.
- When your meat is done, cut it in small squares.
- After cutting the meat, put it on one side of the tortillas and cover it with the other end of the tortillas.
- Cut the lime in half or quarters and put it in the plate.
- When you are done with everything, gather them together on a table so everyone can add their onion, coriander, beans and avocado. Devour your tacos and make your guest proud.
To make corn tortillas, you will need masa harina. This ingredient looks like finely ground cornmeal but is actually a different product altogether. Masa harina is ground from corn kernels that have been soaked in limewater, an alkaline solution that actually changes the physical structure of the corn, making it physically softer and also freeing up more of its nutritional content. Don’t try substitute cornmeal for masa harina, your tortilla will end brittle rather than pliable.
Ingredients for corn tortillas
- 2 cups of masa harina
- ½ teaspoon of kosher salt
- 1 ½ cups of hot water
Method of Making Corn Tortilla
- Cut the zip-top bag open along the sides, open the tortilla press and lay the opened bag on top. The plastic can be reused; just wipe it clean of any dough after each use.
- In a mixing bowl, mix the masa harina and salt together, and then pour in the water and stir them together making sure they’re well combined.
- Use your hands to knead the dough for a minute or two. When the dough is smooth it means it’s ready, but no longer sticky and easy forms a ball in your hand.
- If the dough absorbs all the water but is still dry and crumbly, add a tablespoon of water at a time. If the dough feels sticky or gummy, you can more masa also a tablespoon at a time.
- If you have enough time, you can cover the bowl with a towel and allow to rest for 20 to 30 minutes. This process gives the masa more time to fully absorb the water and improves the taste and texture of the tortillas. But if you are in a rush you can skip the process.
- Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a ping pong ball.
- Place the ball of dough on the plastic-covered tortillas press in the middle of the press. Fold the other side of the plastic bag over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough. If the tortilla doesn’t look quite even after pressing, rotate the tortilla in the plastic and re-press if you like it a little thinner.
- Peel away the top of the plastic, flip the tortilla over onto your palm and peel off the back of the plastic.
- You either cook the tortillas as you press them or you can press all the tortillas and then cook them. Keep both the dough and the stack of pressed tortillas covered with clean towels.
- Warm a large flat cast iron or skillet over medium-high heat. When ready, a few drops of water flicked onto the surface should sizzle immediately and you should be able to hold your hand an inch above the surface for just a few seconds.
- Smoothly position as many tortillas as your pan can take, also fit them in a single layer without overlapping. Cook each side for about a minute or two, until the edges are starting to curl up and the bottoms look dry. Both sides should be dry to the touch and beginning to show brown, toasted spots when done.
- As you take cooked tortillas off the griddle, stack them up and warm them in a clean kitchen towel.
Ingredients of Flour tortilla
- 2 cups of all-purpose flour
- ¾ teaspoon of salt
- ½ teaspoon of baking powder
- 3 tablespoons of shortening
- ¾ cup of water
Making Flour Tortillas
- In a medium bowl, whisk flour, salt and baking powder.
- Add shortening and mix together with a fork until mixture resembles coarse crumbs.
- Make a well in the centre of the mixture and add water.
- Place the dough on a clean floured surface and knead until the dough is smooth. This should take 3 to 4 minutes; place the dough in a bowl and cover.
- Divide the dough into quarters using a dough knife. You can also divide the quarter into thirds.
- Using a rolling pin, roll out each dough portion into a circle.
- Heat a skillet or a griddle pan to medium heat.
- Cook the tortillas until they start to puff up and are lightly browned, flip and cook the other side also.
- Place tortillas on a plate and cover with a towel to keep them warm while you make the rest of the tortillas.
Choosing a Recipe
With such a wide range of taco recipes to choose from, most times for you to narrow it down to one can be tricky. My honest advice to the first-timers is to choose an easy recipe and then build up your taco repertoire from there. If you have ever wondered how to make tacos that are far much better than the ones you regularly have at your local restaurant, this tutorial is the solution to your problem.
Using a skillet to warm tortillas
Heat medium skillet on medium-high heat, and then spray both sides of each tortilla lightly with cooking spray. Add tortillas to skillet, one at a time; cook for just 5 seconds on each side or until they are softened.
How to microwave tortillas
To warm tortillas in the microwave, wrap them in a paper towel and microwave on high just until it’s warm. Also, know that the cooking time varies by the number of tortillas you want to cook. For a single tortilla, it only needs 15 seconds in the microwave. 20 seconds for two tortillas, for 6 to 8 tortillas microwave them for a minute. And for 12 tortillas, they need up to 1 ½ minute in the microwave.
Top your tacos with cheese while the filling is still hot. You’ll enjoy the flavour better as the cheese melts into the filling. Have more fun with the toppings, tacos are versatile dish and experimenting with veggies, salad and other ingredients is a great way to find out which toppings are best for you. don’t forget the seasoning, a flavorful seasoning blend may include paprika, cumin, salt, pepper or oregano depending on your personal preference. Simple and satisfying, seasoning your meat in spices can help make or break your taco dish.