These 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.
- 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.
1. Warm the tortillas in a medium high heat skillet or griddle.
2. Spread a small amount of the refried beans in the tortilla.
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.
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.
6. To serve, place 3 tacos per person in a plate and top with cabbage, onion, tomatoes and cheese.
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.