Post #9: Making Your Own Tacos

Tacos are a common sight in today's culinary stream with Mexican restaurants such as Taco Bell, Del Taco, and Alberto's being fairly common sights. However, the concept of making tacos isn't rocket science and anyone with basic stovetop skills could make dozens of tacos as easy as it would be to simply run out and buy a couple tacos pre-made by an teenager behind the grill at Taco Bell.

In fact, fresh made tacos oftentimes have far more variety, better taste and quality not seen unless your mom or dad was a great cook (or you grew up in a Mexican household).

Tortillas:

-For the authentic look and taste, it is best to use homemade corn tortillas. The proportions are small enough to eat a couple but large enough taste the individual ingredients inside.

-Corn tortillas balance texture with strength, with a neutral taste that doesn't take too much away from the filling

-If you cannot make homemade corn tortillas with masa, try searching for a local tortilleria, often made in the morning, still piping hot.

Salsa: 

• NEVER USED CANNED BRAND EVER. While it might be tempting to simply buy canned salsa, making your own always tastes better. Hard work always tastes better.
• Know your varieties and how they impact your tacos:
• Green: mild, much more liquid, not as spicy as red salsa
• Red: spicy, chunky texture, garlic and pepper undertones
• Pico de Gallo: very chunky, balance between spicy and mild

Guacamole: 

• Provides a creamy or chunky layer above all the toppings, depends on your taste. 
• Leafy, spiced undertones
• stick to the basics (avocados, cilantro, onion, salt), guacamole is a neutral topping and the taste might be thrown off by extra ingredients

Crunch Factor:

• Oftentimes an optional choice as tacos are commonly paired alongside tortilla chips
• Can come in the form of cabbage, onion pickled veggies, radishes.
• Used to counteract soggy or soft tacos

Meat/filling:

• The centerpiece of your taco, it should provide the most weight and flavor, aided by the toppings, vegetables, and held together by the tortilla
• Should be juicy, but not so juicy as to soak the tortilla
• Shouldn't be dry lest the taco taste dry and flavorless
• Can include everything from Asada, Pork, Carnintas, Milenesa, Pescado (fish), fried or grilled Vegetables, Egg, Sausage, Pastor, etc

Together, all the parts of a taco should create a unique, colorful and texturally pleasing dish. Balance and flavor are your biggest concern, never let aesthetics destroy a perfectly good taco.