Tuesday, February 7, 2012

Morning Tacos or Slapping Tacos / Tacos Mañaneros o Cachetadas


Tacos mañaneros0These are my own version of a very popular antojito in my hometown. It is a mix between a “Taco Mañanero” and a “Cachetada”. Let me explain it: Taco mañanero is a taco usually sold in the early morning hours when most people is rushing to go to work and didn’t have time for breakfast at home. They will stop at a taco stand and buy these mouthwatering tacos and eat them along the way to work, eat them at their workplace or standing in the street next to the vendor. The “Cachetada” means “slap or slapping”. Yes, like when you slap someone in the face. Why are they called that way? I have not idea. But my guess is that it has something to do with how they are prepared.The cook works in a very fast pace, like slapping the ingredients into the tortillas and with very fast moves slapping the tortillas into the griddle. The “cachetadas” are made to order while the tacos mañaneros have been made earlier and just kept warm in a large basket, covered with kitchen napkins. Both could be considered street food. But, who doesn’t like street food? For those of you vegetarians out there, they are also made with a potato filling.
Great for a Sunday Brunch or dinner.

Tacos mañaneros4
Serves 4

  • 12 Corn tortillas
  • 3  cups of cooked and shredded beef
  • 2 cups of refried beans
  • 1/4 cup Vegetable oil to slightly fry the tortillas
  • For the Garnish:
  • 3 cups of shredded green cabbage
  • 1 ½ cup  tomato sliced
  • ½ cup onion in slices
  • 1 cup Fresh Crumble Mexican Queso Fresco (Optional)
  • 1 Avocado cubed (Optional)
  • 1/2 cup Green Tomatillo salsa
  • 1/2 cup Red Mexican Salsa
  • 1/2 cup Mexican Cream
  • Diced Pickled carrots and jalapeños or Serrano peppers

NOTES: The original recipe is made with lard and the tortillas are completely fried in it. This is my own version using less oil. Yellow tortillas somehow taste better in this kind of taco but white corn tortillas work fine, that is why you see 2 types of tortillas in the pictures.

Instructions:
Tacos mañaneros5Tacos mañaneros6      
1. Warm the tortillas in a medium high heat skillet or griddle.
2. Spread a small amount of the refried beans in the tortilla.

Tacos mañaneros7Tacos mañaneros8a
3. Add a small portion of the meat and fold the tortilla.
4. Keep the folded tortillas warm in a kitchen napkin while you finish assembling all your tortillas.

Tacos mañaneros8
5. Place the folded tortillas back in the hot skillet or griddle and with the help of a pastry brush apply vegetable oil in both sides of the tortillas. Warm your tacos for about 30 seconds per side.

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6. To serve, place 3 tacos per person in a plate and top with cabbage, onion, tomatoes and cheese.

Tacos mañaneros
Serve with Mexican cream on the side and garnish with slices of pickled carrots and jalapeños, if desired.
There are dozens of pictures stored in my hard drive (these are some of them) sleeping for more than a year, waiting for me to talk a little bit about these tacos. It just took me 1 year and 3 months to blog about it. Talk about fast blogging! Ha!


My friend Nora's own version of these Tacos HERE.

¡Buen provecho!
 Mely

35 comments:

  1. These look really yummy! I love cabbage garnish on anything, though. LOL!
    rinda

    ReplyDelete
    Replies
    1. Hello Rinda,

      I also like cabbage in a carnitas torta.

      Have a great day!

      Delete
  2. These look absolutely delicious. I love tacos for breakfast. If I'm in a hurry, sometimes I'll even toast up a flour tortilla and fill it with just pickled carrots and onions.

    Hey, I have a question for you. My son recently asked me to make sauerkraut, and I like home made kimchi. It seems as if almost every nation has a fermented cabbage dish. Does Mexico? I know about the little salad made of shredded cabbage, carrot, serrano, and lime juice, but do you know of anything fermented?

    ReplyDelete
    Replies
    1. Hello Kirby,

      You know growing up I used to go to the store and buy myself at bolillo bread and some pickled jalapeño and eat it like a sandwich. Crazy, really.

      Regarding your son question, I am not sure about it. I will find out about it.

      Mely

      Delete
  3. Awesome looking tacos, maybe the slap is connected to slap you awake in the morning?
    Thanks and take care...

    ReplyDelete
    Replies
    1. Great idea! Gerry

      It could also be that the cook works so fast at the griddle (comal) that it looks like he is slapping the griddle.

      Mely

      Delete
  4. Oooooooooooo!!!! Those look SO yummy! Thank you for this! Have a lovely day, Mely!

    ReplyDelete
  5. I love the name! Me da una cachetada por favor? Hehehe. Where are you from?

    ReplyDelete
    Replies
    1. Si, Ben
      that is the way they are order. Me da una orden de cachetas.

      I am from Tampico, Tamps.

      Have a great rest of the week and thank you for stopping by.

      Mely

      Delete
  6. That is some fast blogging, Mely! ;) Mmm, these tacos look so good - I could eat a plate of them for breakfast any day!

    ReplyDelete
  7. Mmmm... yo soy taquera de corazón y me encanta comer en la calle!! soy changarrera !! qué ricos!!
    Saludos querida Mely

    ReplyDelete
  8. There's nothing I would like more than to have that plate in front of me for breakfast any morning. Delicioso!

    ReplyDelete
  9. Ay que diera yo por que hubiera un puesto de tacos en mi camino al trabajo... Pero aquí nada de eso, y tal vez sea mejor porque si no pararía a diario.
    Que rica tu receta y esos tacos en las fotos se ven deliciosos, se me hizo agua la boca. Besos.

    ReplyDelete
  10. Me da cuatro cachetadas con TODO por favor!

    Que ricura, lástima que Germantown no me quede de paso en la mañana...

    Un abrazo querida Mely.
    Tlaz

    ReplyDelete
  11. I am so glad I found your blog through Girlichef - I am going to Mexico City in March and I want to learn everything I can about the food before I go! I love your blog : )

    ReplyDelete
    Replies
    1. You will enjoy you time in Mexico City.

      Have lots of fun.

      Mely

      Delete
  12. Mely, te quedó excelente tu post de cachetadas! Yo se que estos tacos se llaman así, porque los vendedores le ponen muy poco relleno dentro, o sea, una cachetada de frijol y otra cachetada de carne (y así lo hacen en verdad) Ya sabes, "mejor dame una cachetada" Yo a las mías, que publique les puse lechuga porque no tenía repollo, pero lo típico es ponerles repollo. Me antojaste tanto que ya tengo la carne cociendo para hacer cachetadas.

    Besos

    ReplyDelete
  13. Dame unas cuántas cachetadas! jaja, porque se ve de riiiicas y antojadizas! yo no las conocía, ya las quiero comer!
    besos

    ReplyDelete
  14. I woke up with Taquerias on the brain this morning. It is hard to find a taqueria in rural New Hampshire. This would definitely feed my craving. They look amazing, Mely. Thanks for sharing them with us. I can't wait to see what other treasures you have hidden on that hard drive. Blessings!

    ReplyDelete
  15. Wow, I really like this idea! This would be so good on a weekend morning, I can't wait to try it. I'll do some shredded beef and make refried beans next Friday night just to have some leftover for "slapping tacos" the next morning.

    ReplyDelete
    Replies
    1. That is exactly what I do Chris. At home we eat this tacos as a brunch on a weekend morning.

      Mely

      Delete
  16. Hi Mely,
    This is a very interesting recipe, I have never had the cabbage with the Morning Tacos, but it looks awesome. I will be trying this recipe very soon. Hope you have a wonderful week and Special Valentine's Day. Thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  17. Hi Mely!!, Happy valentine's day!!. Would love to try one of those tacos!. By the way I have this bottle of mole sauce and was wondering what I can use it for? any ideas?

    ReplyDelete
    Replies
    1. Hello Nammi,

      To use the mole sauce just dilute it with chicken broth and serve with cooked chicken,white rice and corn tortillas like here:

      http://www.mexicoinmykitchen.com/2009/02/how-to-make-mole-poblanocomo-hacer-mole.html

      Or dip tortillas in the sauce like in this recipe using the Mole sauce instead of the bean sauce.

      http://www.mexicoinmykitchen.com/2011/11/enfrijoladas-recipe-corn-tortillas.html

      Have a great day! And let me know if you like the mole.

      Mely

      Delete
  18. Ay por dios que delicia!! Muy ricas tus recetas! Yo pasé 4 meses en mexico hace muchos años atras y hasta el dia de hoy me acuerdo de todo lo lindo y sobretodo de la comida excelente y colorada que tienen! Felicidades por tu blog! Hermoso :-) Besos desde suiza

    ReplyDelete
    Replies
    1. Thanks for your nice comments HAppymamma.

      Comeback soon!

      Mely

      Delete
  19. Aye Mely !!
    Cachetiando looks really good to me, ya se me antojaron.

    ReplyDelete
  20. Ooooh...That is just 'Heaven on Earth', Mely! Si!!! yo quiero una(sssss) cuantas cachetadas :) Espero que estes super, yo aqui volviendo de mis vacaciones- volviendo a la realidad :)

    Abrazotes,

    ReplyDelete
  21. Si a mi me diesen estos tacos de desayunar todas las mañanas me levantaría con muuuucho gusto, qué ricos!!

    ReplyDelete
  22. Sounds like the "metidas" we just to buy on our school recess back in Oaxaca.

    ReplyDelete
    Replies
    1. Hello Trini,

      Funny name too, "metidas" . Thank you for all your kind comments.

      Mely

      Delete
  23. Hi, this looks delicious! What is the Mexican cream you mention can be served with this? I don't see it on your recipes, but would love to see one.

    ReplyDelete
    Replies
    1. Hello,

      The mexican cream is usually sold at latin stores here in the states. You can use heavy cream instead if you don't have a latin store close by.

      Delete

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