Content

• Ingredients
• Method 1: Ground Beef Tacos
• Method 2: Chicken Tacos
• Method 3: Tacos with steak
• Method 4: Pork Tacos
• Steps
• Method 1 of 4: Ground Beef Tacos
• Method 2 of 4: Chicken Tacos
• Method 3 of 4: Steak Tacos
• Method 4 of 4: Pork Tacos
• Tips
• What do you need
• Additional articles

Tacos are a traditional Mexican dish, so making a delicious taco with meat is one of the culinary basics. Although ground beef tacos are the most common tacos, chicken, steak and pork tacos are also very popular. This article has what you need to know about making these different tacos.

Ingredients

For 4 - 6 servings

Method 1: Ground Beef Tacos

• 1 tbsp. spoon (15 ml) vegetable oil
• 1 small onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tbsp. tablespoons (30 ml) chili powder
• 1 tsp (5 ml) cumin
• 1/2 tsp (2.5 ml) dried oregano
• 1/4 tsp (1.25 ml) cayenne pepper
• Salt, to taste
• 450 g ground beef
• 1/2 cup (125 ml) tomato sauce
• 1/2 cup (125 ml) chicken stock
• 2 tsp (10 ml) apple cider vinegar
• 1 tsp (5 ml) light brown sugar

Method 2: Chicken Tacos

• 450 g chicken breasts
• 5 tsp (25 ml) paprika
• 1 tbsp. l. (15 ml) chili powder
• 2 tsp (10 ml) sugar
• 2 tsp (10 ml) garlic powder
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) onion powder
• 1 tsp (5 ml) ground black pepper
• 1 tsp (5 ml) cumin
• 1/2 tsp (2.5 ml) dried oregano
• 4 cups (1 L) + 4 tbsp. l. (125 ml) water
• 1 tbsp (15 ml) cornstarch

Method 3: Tacos with steak

• 450 g lean or other thinly sliced ​​steak
• 1 tbsp (15 ml) vegetable oil or pork fat
• 1/2 tsp (2.5 ml) cumin
• 1/4 tsp (1.25 ml) garlic powder
• Salt and ground black pepper, to taste

Method 4: Pork Tacos

• 450 g boneless pork, chopped
• 1/2 tsp (2.5 ml) salt
• 1/2 tsp (2.5 ml) onion powder
• 1/2 tsp (2.5 ml) paprika
• 1/2 tsp (2.5 ml) chili powder
• 1/2 tsp (2.5 ml) garlic powder
• 1/2 tsp (2.5 ml) ground black pepper
• 2 tbsp. l. (30 ml) vegetable oil
• 2 tbsp. l. (30 ml) lime juice

Steps

Method 1 of 4: Ground Beef Tacos

1. 1 Heat a deep skillet with oil. Pour oil into a medium deep skillet and heat the skillet over medium-high heat for a few minutes.
   • When the oil starts to shine and slides freely along the bottom of the pan, move on to the next step.
2. 2 Fry the onions. Add chopped onions to hot oil and sauté until tender. This will take approximately 5 minutes.
   • If you don't have fresh chopped onions, use dried onions or onion powder. Add it when you add the rest of the spices. Use 1 tbsp. dried onions or 1 tsp. onion powder.
3. 3 Add garlic and spices. Toss the garlic, chili powder, cumin, oregano, and cayenne pepper with the onion. Also add 1 tsp. salt. Cook for 30 seconds or until the mixture is flavorful.
   • Instead of cloves of garlic, you can use 1.5 tsp. dried chopped garlic or ½ tsp. garlic powder.
   • Chili powder is added to taste. The amount depends on how spicy you want the filling.
4. 4 Fry the minced meat. Add minced meat to skillet and cook until no more pinkish. This will take about 5 minutes.
   • While frying, break up large pieces of minced meat with a wooden spatula or spoon. This will cook the minced meat evenly.
   • For a healthier version of the dish, use ground turkey instead of ground beef.
5. 5 Add remaining ingredients. Add tomato sauce, chicken stock, vinegar, and brown sugar to the skillet. Stir and cook until the mixture thickens. This will take about 10 minutes.
   • When possible, add low baking soda broth.
   • Make sure the ingredients are well mixed. Stir them constantly while you cook.
   • Add more salt if desired.

Method 2 of 4: Chicken Tacos

1. 1 Mix the spices. In a small bowl, combine the paprika, chili powder, sugar, garlic powder, salt, onion powder, black pepper, cumin, and oregano. Stir well to make a homogeneous mixture.
   • Use pure white sugar. You can also use brown sugar.
   • Vary the amount of paprika and chili powder to change the pungency of the filling.
2. 2 Cook the chicken in water and most of the spices. Place the chicken in a deep skillet, pour 1 liter of water and 4 tbsp. l. spice mixtures. Heat water to a boil, then reduce heat to maintain a low boil.
   • Cover the skillet with a lid and cook for 30 minutes, stirring occasionally.
   • After 30 minutes, the chicken will be soft and completely cooked.
   • You can also use a broiler or casserole dish instead of a deep skillet. Just make sure there is enough volume for the entire dish.
3. 3 Let the chicken cool. Remove from liquid and let cool on a separate plate.
   • Do not drain the liquid.
4. 4 Reduce the amount of liquid. While the chicken is cooling, bring the liquid to a boil. Maintain a simmer.
   • Do not cover the pan with liquid.
   • While the liquid is boiling, most of it will evaporate, making the mixture thicker and more concentrated.
5. 5 Divide the chicken into fibers. When the chicken is cool enough to touch with your hands, use two forks to fiber the chicken.
   • You can also split the chicken into fibers by hand, but then the process will be much dirtier.
   • Alternatively, you can use a knife to cut the chicken into cubes or strips.
6. 6 Place the chicken back into the liquid. Transfer the sliced ​​chicken to the liquid.
   • Stir well to soak the chicken in the seasoning mixture.
7. 7 Thicken the liquid. Mix the remaining 4 tbsp. l. water, remaining spice mixture and starch in a small bowl to make a paste. Add the paste to the liquid and cook until the mixture thickens.
   • Let the liquid simmer after adding the starch mixture.
   • Stir constantly until the liquid thickens.
   • Remove from heat and serve.

Method 3 of 4: Steak Tacos

1. 1 Season the steaks. Sprinkle both sides of the steak with salt, pepper, cumin and garlic powder.
   • Making steak tacos can be made easier by adding only pepper and salt or no spices at all. Seasonings add a special flavor to the meat, but you can make the taco steak without the spice.
   • Lean steaks work well, but thick rim steaks or boneless steaks are also fine as long as they are no more than 1.25 cm thick.
   • If you are unsure how much salt and pepper to add, start with 1 tsp. salt and ½ tsp. pepper.
2. 2 Heat oil in a skillet. Heat oil in a large, heavy skillet over medium-high heat.
   • Heat the oil for a few minutes. It will be ready when it starts to shine.
   • For an authentic flavor, use pork fat instead of vegetable oil.
3. 3 Prepare steaks. Place the steaks in a single layer in a skillet and cook for 4 to 6 minutes, turning over.
   • If you cannot fry all the steaks in one go, broil the first portion of the steaks and place in an aluminum bowl. Then fry the second half of the steaks.
4. 4 Let the meat sit. Let the meat sit for 5 minutes before continuing to cook.
   • While the meat lies, it continues to cook and the juices are redistributed inside the meat. As a result, the meat will be juicier.
5. 5 Slice the steaks. Use a sharp kitchen knife to cut the steaks into strips against the grain. Serve when done.
   • "Fibers" are muscle fibers in meat. Cutting against the grain will make the steak softer and the grain harder.

Method 4 of 4: Pork Tacos

1. 1 Chop the pork. Use a sharp knife to cut the pork into pieces.
   • Pork will be easier to chop if it is cold and with a frozen center. But most of the pork should be thawed.
2. 2 Marinate the pork. Place the pork in a large plastic bag and add the spices, 1 tbsp. l. oils and lime juice. Close the bag, shake well and leave in the refrigerator for 30 minutes.
   • Pork can be marinated without oil and lime juice, but only with spices, but adding oil and juice will allow the flavor of the spices to penetrate deeper into the meat. The sour lime juice softens the meat, while the oil moistens and conveys the flavor of the spices.
   • You can also marinate in a glass dish covered with a plastic lid.
3. 3 Heat oil in a skillet. Heat the remaining 1 tbsp. l. vegetable oil in a deep skillet over medium heat.
   • Heat the oil for a few minutes until it starts to shine.
   • You can also use corn oil and olive oil instead of vegetable oil.
4. 4 Toast the meat. Add the chopped pork and marinade to the hot oil and cook until the meat is brown. Then reduce heat, cover, and cook until the liquids evaporate.
   • This may take 4 to 8 minutes, depending on the size of the pork pieces.
   • Remove from heat when pork is done. Serve.

Tips

• Most meat tacos can be prepared in advance. Cook spiced meats, refrigerate, place in a well-sealed container, and refrigerate for up to 3 days. Heat the meat in a skillet over low heat, adding water to restore consistency, if necessary.

What do you need

• Medium or large skillet
• Wooden spatula or spoon
• Knife
• 2 forks
• Small bowl
• Forceps
• Foil
• Suitable plastic bag

Additional articles

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