Mexican Tacos Recipes
Hispanic Heritage Month Guest Bloggers Series
This week’s post has a collection of typical taco fillings recipes, which my dear friend Pily is sharing with you. She, as well as many families in México, do, celebrates our Independence from Spain with a traditional party with friends and family. Pily’s love for our Mexican food prompted her to start a new blog: “La Cocina Mexicana de Pily”. I am sure you will enjoy these recipes as well as her Blog “ La Cocina de Pily”.
For this Independence Day, September 16th, we will have a TAQUIZA, mmmmm!!!!
It is well known that Tacos are a Mexican staple and that it is very easy to prepare different types of fillings to make tacos. These dishes are usually served typical buffet-style, a basket full of hand-made warm tortillas, some fresh made hot salsas, and everyone fixes themselves a taco with the filling of their choice.
This is a very easy way for you to make a Mexican Fiesta at home with your family and friends. The dishes can be prepared ahead of time and just warm up minutes before serving.
I want to dedicate this post to all the Expats living in México, facing a new culture and new food that they want to cook but do not know how to do it… and also to all the Mexicans living abroad (our beloved Paisanos) all over the world, who remember with nostalgia their country and its cuisine….. with much love! Here’s a bit of our country: And, well to everyone that comes to visit this kitchen. Gracias!
Enjoy it!
Mexican Tacos Recipes
Chorizo with potatoes/Chorizo con Papas
Instructions:
- Bring a large pot of water to a boil. Add the potatoes and after 8-10 minutes check to see if they are cooked but firm. Remove potatoes from pot, dry with a kitchen towel and peel skins off. (Please check the ingredients list below)
- Place the oil in a skillet over the medium-high heat. Add the chorizo stirring occasionally. When the chorizo is a good to cook and crumbly add the cubed potatoes. Cook until the potatoes are fork tender. Season with salt. And they are ready!
Poblano Peppers Strips with Cream/Rajas con Crema
Instructions:
- Melt the butter in a frying pan over medium-low heat, add the onion and sauté 2 minutes. Stir in the Poblano peppers strips and cook until onion and peppers are tender. Add the cream and stir to combine. Season with the chicken bullion to your liking. A lot of people also add corn kernels, but I prefer it this way. It’s optional if you would like to add the corn. (Please check the ingredients list below)
Chicken Tinga Poblana/Tinga Poblana de Pollo
Recipe from my friend B. 🙂
Instructions:
- Fry the onion in a skillet with the onion, add the chicken and sauté for a few minutes. (Please check the ingredients list below)
- Meanwhile puree the tomatoes, garlic, chipotle pepper, oregano and chicken bullion in your blender until you have a fine sauce.
- Add this sauce to the frying pan, cook for a few more minutes to combine flavors and season with salt.
Beef Casserole/Guisado de Res
Instructions:
- Heat the oil in a large skillet over medium heat and add the meat. Cook for about 5 minutes and stir in the onion, green pepper, Serrano pepper. Cook until they start to soften and add the tomatoes. Simmer a little while longer until tender, season with salt and pepper. (Please check the ingredients list below)
Pork rinds in a red Sauce/Chicharrón guisado en salsa roja
Note: If you can find Pressed Pork (Chicharron prensado) you can use it instead of pork rinds.
Instructions:
- Heat the oil in a frying pan and add the pork rinds. Sauté for about 3 minutes.
Place the tomatoes, peppers, and garlic in your blender. Puree and add to the pork rinds, stir into coat until cooked through. Season with salt. (Please check the ingredients list below) - This delicious dish is my favorite… you can use pork meat with the same sauce. Like ribs cooked in a pressure cooker…. It tastes Fantastic!
- 8 oz of Mexican chorizo
- 4 medium sizes cooked* potatoes cut in cubes into a half inch cubes .
- 1 Tablespoon of vegetable oil
- 7 Roasted Poblano Peppers skin seeds and veins removed cut in strips
- If you like spicy leave the vains
- 1/2 a stick of butter
- 1 Medium size white onion finely sliced
- 1 cup of Mexican Cream
- Chicken Bullion in powder to taste
- 1 chicken breast cooked and shredded
- 1 medium size white onion thinly sliced
- 1 lb Roma tomatoes
- 1/2 tsp. of Mexican Oregano
- 1 Chipotle pepper or more if you like spicy food
- 1 garlic clove
- salt to taste
- 1/2 Lb. of beef thinly sliced Sirloin, Rib Eye or other soft cut of meat will work
- 1 green bell pepper
- 1/2 white onion finely sliced
- 4 Roma tomatoes diced
- 1 Serrano Peppers finely chopped or cut length wise
- 1 Tbsp. of vegetable oil
- Salt and pepper to taste
- 1/2 Lb. of pork skins in small pieces
- 1 Lb. of Tomatoes roasted in a griddle.
- 1 Roma tomato roasted in a griddle
- 1 garlic clove
- 5 Arbol peppers roasted You can use less if you wish
- 1 Tablespoon of vegetable of oil
- salt to taste
-
* Bring a large pot with water to a boil. Add the potatoes and after 8-10 minutes check to see if they are cooked but firm. Remove potatoes from pot, dry with a kitchen towel and peel skins off.
-
Place the oil in a skillet at medium high heat. Add the chorizo stirring occasionally. When the chorizo is well cook and crumbly add the cubed potatoes. Cook until the potatoes are fork tender. Season with salt. And they are ready!
-
Melt the butter in a frying pan at medium low heat, add the onion and sauté 2 minutes. Stir in the Poblano peppers strips and cook until onion and peppers are tender. Add the cream and stir to combine. Season with the chicken bullion to your liking. A lot of people also add corn kernels, but I prefer it this way. It’s optional if you would like to add the corn.
-
Fry the onion in a skillet with the onion, add the chicken and sauté for a few minutes.
-
Meanwhile puree the tomatoes, garlic, chipotle pepper, oregano and chicken bullion in your blender until you have a fine sauce.
-
Add this sauce to the frying pan, cook for a few more minutes to combine flavors and season with salt.
-
Heat the oil in a large skillet over medium heat and add the meat. Cook for about 5 minutes and stir in the onion, green pepper, Serrano pepper. Cook until they start to soften and add the tomatoes. Simmer a little while longer until tender, season with salt and pepper.
-
Heat the oil in a frying pan and add the pork rinds. Sauté for about 3 minutes.
-
Place the tomatoes, peppers and garlic in your blender. Puree and add to the pork rinds, stir in to coat until cooked through. Season with salt.
-
This delicious dish is my favorite… you can use pork meat with the same sauce. Like ribs cooked in a pressure cooker…. It tastes Fantastic!
If you can find Pressed Pork (Chicharron prensado) you can use it instead of pork rinds.
Mexican Tacos Recipes
This is a Guest Post from Pily introducing her new blog “La Cocina Mexicana de Pily”.
More recipes:
Pozole Rojo
Chicken with rice
I would like one of each please! They all look amazing. I think Mexican food is definitely in order for our house today. Thank you for sharing your recipes!
Now these are the kind of fillings I like for tacos! What a great series Mely!
So much to say but I will all sum it into one word; perfect! just perfect! Pily is a great cook and I love her new blog.
Mely, gracias por poner mi entrada en tu blog… espero que sea de ayuda para otras personas…:D
Gracias Mely
un beso
Mely thats quite a feast! I am becoming a huge fan of mexican food , even though I have never had authentic mexican food.
Que maravilla! Pily además de tene un blog precioso, cocina una maravilla, tiene recetas riquíiisimas…ya he probado varias
besitos
I haven't had the rajas con crema in way too long… I *have* to make some of these! Nice collection of yummy recipes, Pily!
I love this blog, the recipes and even the clay dishes you use. The fillings look delicious!
What a celebration! These are just awesome recipes and I want to try them all! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come back soon!
Miz Helen
Pork with corn tortillas along with all the Mexican flavors are making me salivate!! I have been looking for an authentic Mexican food blog, yay! I think I found it!! Growing up in a "Mexican" home, my mom wasn't really much of a cook, but when my Tia's stopped, by something good was always on the stove, even if it was Tacos or Enchiladas. Tamales were the best and still are!! I'm so glad I found you 🙂
I love to try all these tacos Mely. I am in Happy Independence day
Mely,
Los tacos se ven maravilla que ricos., se vento tu amiga
Voy a chequiar su blog.
Mi esposo me esta pidiendo que le cocine tacos.
Me gustan mucho los de carnitas pero con mis migranas no ouedo coner puerco.
Absolutely delicious…I want one of everything! Thank you for introducing me to Pily and her blog 😀
What a great party. I wish I was there in person to enjoy each and every dish. Yum.
Happy Independence Day.
Sam
Everything looks so scrumptious! What amazing flavors. I love Mexican food.
Cheers,
Rosa
will check out her blog for sure Mely and awesome post will bookmark 🙂 thanks for the congrats on the baby hugs
Ayy y Pily no se queda atrás con esta taquiza tan rica, soy fan de los tacos, se ven deliciosos!
Salu2
MMMMMmmm q ricas recetas! gracias por compartir , Bendiciones!
Thanks for stopping by Giz. Please come back soon.
Mely
Wow, all of these recipes make me hungry for some Mexican food right now! Thank you for sharing your recipes.
This is the first thing that I will make for my family once we move into our new house. I've already put up my
house for sale and I'm making plans to make my family happy as soon as our feet get in the house.
Congratulations on your new house Debra.
I wish you many happy memories for you and your family.
Mely
How much chicken bullion is used for the shredded chicken recipe, please?
Hello Julie,
The Chicken bullion in Mexico is used as a seasoning and it all depends of the cooks taste. Just add a pinch at a time and taste to your liking.
Happy cooking!
Mely
Mely, I love all of your recipes, they are fabulous. Do you have a recipe for Carne en su Jugo? I need to know if the caldo consists of caldo de frijol and consome de pollo?
Thank You
Hello Ricarda,
Carne en su jugo it's first marinated with lime juice, soy sauce and chicken broth. Then you fry bacon and onion. Cook the finely cut steak in the bacon fat rendered. It is served with beans and its broth, 'Frijoles de la Olla", chopped onion and cilantro.
Enjoy!
Thank you so much for sharing this! I was in Mexico a few months back and fell in love with the people and culture. I can't wait to bring some Mexican cooking (that I miss so much) back into my house!