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You are here: Home » Recipes » Antojitos

Morning Tacos or Slapping Tacos / Tacos Mañaneros o Cachetadas

Published: Feb 8, 2012 · Updated: Jan 29, 2021 by Mely Martínez

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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”.

Mexican Morning Tacos

Morning tacos

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. 

Authentic Mexican Morning Tacos

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

JUMP TO FULL INSTRUCTIONS

INSTRUCTIONS:

Authentic Mexican Morning Tacos
  • 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.
Authentic Mexican Morning Tacos
  • 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.
Authentic Mexican Morning Tacos

Serve your morning tacos with Mexican cream on the side.

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

¡Buen provecho!

Mely,

Morning tacos

Morning Tacos

Mely Martínez
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.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
0 mins
Total Time 35 mins
Course Antojitos, Tacos
Cuisine Mexican
Servings 4
Calories 621 kcal

Ingredients
  

  • 12 Corn tortillas
  • 3 cups of cooked and shredded beef
  • 2 cups of refried beans
  • ¼ cup Vegetable oil to lightly 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
  • ½ cup Green Tomatillo salsa
  • ½ cup Red Mexican Salsa
  • ½ 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.

    Nutrition

    Serving: 3TacosCalories: 621kcalCarbohydrates: 63gProtein: 50gFat: 19gSaturated Fat: 4gCholesterol: 105mgSodium: 1268mgPotassium: 1365mgFiber: 16gSugar: 11gVitamin A: 1024IUVitamin C: 35mgCalcium: 182mgIron: 6mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. MsVilla

      October 23, 2019 at 6:06 am

      What's your favorite store brand tortillas?

      Reply
      • mmartinez

        October 23, 2019 at 9:20 am

        Hello MsVilla,
        Usually, those tortillas that in their packaged only say ingredients: corn, lime, and water.

        Reply
    2. Sylvia Stumph

      April 16, 2019 at 8:30 am

      5 stars
      😊. First time I heard about these Tacos they are delicious in the morning Thank you for sharing !

      Reply
    3. Anonymous

      August 07, 2015 at 1:57 am

      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.

      Reply
      • mmartinez

        August 07, 2015 at 11:27 am

        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.

        Reply
    4. Trini

      July 23, 2012 at 3:02 am

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

      Reply
      • Mely

        July 25, 2012 at 12:08 am

        Hello Trini,

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

        Mely

        Reply
    5. Miss Migas

      March 26, 2012 at 9:50 am

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

      Reply
    6. Aldy @ Al Dente Gourmet

      February 28, 2012 at 12:28 am

      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,

      Reply
    7. giorga

      February 27, 2012 at 3:42 pm

      Love it, looks delicious

      Reply
    8. La Dama

      February 25, 2012 at 4:13 pm

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

      Reply
    9. happymama

      February 15, 2012 at 5:59 pm

      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

      Reply
      • Mexico in my kitchen

        February 17, 2012 at 7:01 pm

        Thanks for your nice comments HAppymamma.

        Comeback soon!

        Mely

        Reply
    10. Nammi

      February 14, 2012 at 4:15 am

      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?

      Reply
      • Mexico in my kitchen

        February 14, 2012 at 7:59 pm

        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:

        Mole Poblano

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

        Enfrijoladas Recipe

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

        Mely

        Reply
    11. Miz Helen

      February 13, 2012 at 2:37 pm

      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

      Reply
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    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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