Tacos are wildly popular comfort food around the world. The taco as most people know it evolved from ancient Mexican recipes blended with modern influences. Before tacos were widely eaten in America, native Mexicans enjoyed a version that was very different from the taco of today.
Tacos are believed to have originated in Mexico long before Spanish explorers arrived in the area. Early tacos were said to be freshly made using soft, flat, corn tortillas and filled with fish and cooked organs, according to Twisted Taco. There wasn’t much fanfare to these tacos, as they didn’t include any lettuce, cheese, tomatoes, or sour cream. Early tacos likely weren’t even called “tacos.” The word originated from Mexican silver miners in the eighteenth century who ate the food, and it was considered a meal of the working class.
The taco information website TacoTuesday.com indicates Americans eat 4.5 billion tacos in a given year. At an average cost of $1.50 per taco, Americans are spending $6.75 billion on tacos in a 12-month time period. While tacos are delicious enjoyed at an authentic Mexican restaurant, they’re also easily made at home. The following are 10 taco tips to help anyone master this popular dish.
Use high-quality, fresh tortillas. You even can try making your own fresh tortillas from masa.
Heating the taco shells slightly will make them more pliable. Just don’t overcook or they can become crunchy.
Tacos shouldn’t be made from the hard, preformed shells found in stores. Authentic tacos are made from soft flour (North Mexico) or corn (Central and South Mexico) tortillas.
When selecting meats for the tacos, authentic Mexican tacos typically feature meats that are cooked on a cast iron skillet, in the oven, or on the grill says The Taco Guy Catering. More popular choices are usually carnitas (braised pork), chorizo, arrachera (skirt steak), and tacos al pastor (marinated pork). Birria, which is a Mexican stew made from goat meat (or beef or lamb), also is a popular filling.
Tacos should offer a burst of texture and flavor. Toppings help make tacos special. Traditional options include pico de gallo, cilantro, diced onion, radish, and pickled onions.
Fish tacos were made popular in California and other regions with access to fresh seafood. Fish tacos are best made with firm, white, boneless fish.
When planning tacos that are filled with heavy, wet ingredients, consider stacking two tortillas per taco for strength.
Fillings should be cut into small, even chunks for balanced bites.
Popular spice choices for tacos are cumin, chili powder, garlic powder, oregano, onion powder, and paprika.
A squeeze of fresh lime juice will cut through the richness of tacos and make them even more delicious.
