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CINCO TIME!
Time for some authentic tacos. The stuff we call a taco here, while yummy as hell, is so far from the real deal it's like using ketchup on spaghetti and calling it italian. The ingredients for this are moderately low priced, but can feed an army for what you spend and last forever. Also, since it's an assembly line, you can fire off dozens of these for a big party with no issues.
ingredients
my chorizo
coarse chopped cilantro
diced tomatoes
diced red onion
small soft taco shells
grated hard, bitter cheese like parmesan or asadero, must be fresh and not pre-grated.
The equation here is simple. first, one round tblsp of chorizo as a mound in the middle of the shell. Then, 1 tsp of cilantro. 1 tsp of the shredded cheese. Top it off with a tsp of combined chopped onion and tomato.
Authentic mexican uses cilantro like we use lettuce. Lettuce is more expensive there, because of poor growing conditions. Also, I have, in my travels, NEVER seen cheddar on a taco in mexico. Even jack is cut down heavily with a firm bitter cheese, since jack needs to be refrigerated and the firm cheeses can be stored on a shelf for a lot longer than jack can be kept, even cold.
ingredients
my chorizo
coarse chopped cilantro
diced tomatoes
diced red onion
small soft taco shells
grated hard, bitter cheese like parmesan or asadero, must be fresh and not pre-grated.
The equation here is simple. first, one round tblsp of chorizo as a mound in the middle of the shell. Then, 1 tsp of cilantro. 1 tsp of the shredded cheese. Top it off with a tsp of combined chopped onion and tomato.
Authentic mexican uses cilantro like we use lettuce. Lettuce is more expensive there, because of poor growing conditions. Also, I have, in my travels, NEVER seen cheddar on a taco in mexico. Even jack is cut down heavily with a firm bitter cheese, since jack needs to be refrigerated and the firm cheeses can be stored on a shelf for a lot longer than jack can be kept, even cold.
| Posted by iamaneviltaco on 05/04/2008 12:48 AM | Visits: 19 |