Mexican Morning Tacos
These Mexican Morning Tacos 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 are 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 an idea. But my guess is that it has something to do with how they are prepared. The cook works at a very fast pace, like slapping the ingredients into the tortillas and with very fast moves slapping the tortillas into the griddle. One difference you will notice is that a regular morning taco in Mexico is folded, while the “cachetadas” are sort rolled and then flatten, see pictures below. 
These type of morning tacos “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.
How to make Mexican Morning Tacos
INSTRUCTIONS:
- Warm the tortillas on a medium-high heat skillet or griddle. (Please check the ingredients list below)
- Spread a small amount of the refried beans in the tortilla.
- Add a small portion of the meat and fold the tortilla.
- Place the folded tortillas back in the hot skillet or griddle and with the help of a pastry brush apply vegetable oil on both sides of the tortillas.
- To serve, place 3 tacos per person on a plate and top with cabbage, onion, tomatoes, and cheese.
Serve your morning tacos with Mexican cream on the side.
HOW TO MAKE MORNING TACOS
Mexican Morning tacos is a taco usually sold in the early morning hours when most people are 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.
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Servings: 4
Ingredients
- 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
Instructions
- Warm the tortillas at a medium-high heat skillet or griddle.
- Spread a small amount of the refried beans on the tortilla.
- Add a small portion of the meat and fold the tortilla.
- Keep the folded tortillas warm in a kitchen napkin while you finish assembling all your tortillas.
- Place the folded tortillas back on the hot skillet or griddle and with the help of a pastry brush apply vegetable oil on both sides of the tortillas. Warm your tacos for about 30 seconds per side.
- To serve, place 3 tacos per person on 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.
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.
Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!
My friend Nora’s own version of these Tacos HERE.
¡Buen provecho!
Mely,
If you like our recipes follow us on Instagram @mexicoinmykitchen
These look really yummy! I love cabbage garnish on anything, though. LOL!
rinda
Hello Rinda,
I also like cabbage in a carnitas torta.
Have a great day!
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?
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
Awesome looking tacos, maybe the slap is connected to slap you awake in the morning?
Thanks and take care…
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
Oooooooooooo!!!! Those look SO yummy! Thank you for this! Have a lovely day, Mely!
You to Yolanda.
Have a nice day!
I love the name! Me da una cachetada por favor? Hehehe. Where are you from?
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
That is some fast blogging, Mely! 😉 Mmm, these tacos look so good – I could eat a plate of them for breakfast any day!
Mmmm… yo soy taquera de corazón y me encanta comer en la calle!! soy changarrera !! qué ricos!!
Saludos querida Mely
There's nothing I would like more than to have that plate in front of me for breakfast any morning. Delicioso!
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.
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
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 : )
You will enjoy you time in Mexico City.
Have lots of fun.
Mely
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
Dame unas cuántas cachetadas! jaja, porque se ve de riiiicas y antojadizas! yo no las conocía, ya las quiero comer!
besos
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!
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.
That is exactly what I do Chris. At home we eat this tacos as a brunch on a weekend morning.
Mely
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
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?
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:
https://www.mexicoinmykitchen.com/2009/02/how-to-make-mole-poblano.html
Or dip tortillas in the sauce like in this recipe using the Mole sauce instead of the bean sauce.
https://www.mexicoinmykitchen.com/2011/11/enfrijoladas-recipe-corn-tortillas.html
Have a great day! And let me know if you like the mole.
Mely
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
Thanks for your nice comments HAppymamma.
Comeback soon!
Mely
Aye Mely !!
Cachetiando looks really good to me, ya se me antojaron.
Love it, looks delicious
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,
Si a mi me diesen estos tacos de desayunar todas las mañanas me levantaría con muuuucho gusto, qué ricos!!
Sounds like the "metidas" we just to buy on our school recess back in Oaxaca.
Hello Trini,
Funny name too, "metidas" . Thank you for all your kind comments.
Mely
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.
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.