Authentic Tacos (that we had for…Easter)
We had tacos for Easter, it is all I had the energy for and I just don’t enjoy the ham-funeral potato-bland rolls business that goes on for Easter. But, listen these are AUTHENTIC tacos and you want the recipe.
The important thing you need to know is you need to head on into a Mexican market to get the right meat, seasoning and tortillas, or it will not be the same!
2-3 lbs of carne picada (it is basically just cut up chuck)
bunch of cilantro
Form of citrus: 2 limes or 1 lemon or 1 orange
Meat seasoning pictured below
1. Marinate the meat by chopping up the onion and cilantro. Add that to meat along with the juice from some form of citrus (1 lemon or 2 limes or 1 orange) and a few good sprinkles of the meat seasoning. Let marinate for a few hours.
2. Cook on the stovetop until almost or all of the meat’s “juices” have cooked up.
3. Top on an authentic corn tortillas.
4. Toppings can be chopped onion and cilantro, queso fresco or/and creme fraiche
If we have company over I do cook up a bit of beans and rice to go on the side. Very quick instructions on that…Beans: saute onions and garlic, throw in refried beans and season with mexi spices. Rice: saute onions and garlic, put in bouillon (picture of bouillon here it either comes like this or in the little bouillon cube box), put in rice and let soak up and cook juice and then throw in liquid just like with normal rice but I do half chicken stock and half water.