What is the definition of a taco? According to Wikipedia, Spanish, a traditional Mexican dish consisting of a small hand-sized corn wheat-based tortilla topped with a filling. The tortilla is folded around and then eaten by hand. It kind of confuses me right off the bat! Spanish, but traditional Mexican! If you are a taco enthusiast like me, you know that tacos can be presented in so many ways these days. Come along with me and discover this delicious taco prepared with staple ingredients. Tortillas, frijoles, picadillo, salsa and garnishes!
Crouched tacos!
The definition of agachado is crouched down. The inspiration for this recipe today comes from a Taqueria Romero in Linares, Nuevo Leon, Mexico. Make sure you check out the video on YouTube! I loved the way they presented the mini tacos(bocaditos) piled high with fried potatoes. To be honest, if I am going to fry the tortillas, I prefer them to be crunchy tacos dorados and not soft like an enchilada. Don’t get me wrong, I love enchiladas, but I put my own spin on the recipe.
VIDEO LINK
https://animoto.com/play/BqAi31BBNi3PbagDFmkAuw
Spices!
I am way more adventurous when it comes to using spices than mom ever was. In her cupboard you would find salt, of course. There was garlic powder (or garlic salt), black pepper, oregano, dried chiles and cumin always. On occasion there would be thyme and marjoram. The canela, ground cloves and anise were tucked away and would only make an appearance during the fall and winter for empanadas de calabza and hojarascas. In my pantry you will find all those including, allspice, rosemary, coriander, an assortment of chile powders, spices for Cajun, Asian, Indian and Italian dishes. Ever tried fusion tacos?
I prefer to purchase whole spices as opposed to ground!
A simple ground beef taco meat with the right combination of spices can make a simple ground beef so delicious! Homemade tortillas freshly made salsa, slow cooked refried beans and fresh garnishes will take your taco night to the next level. Toasted whole spices like cumin seeds, peppercorns, oregano, coriander seeds, all spice and dried chiles take on a whole other level of flavor when toasted and then ground.
Homemade Tortillas
Any chance you get, I encourage you to prepare your own tortillas. Not unless you are lucky enough to live near a Tortilleria that pumps out fresh tortillas from fresh ground nixtamal! The best!
Are you ready for some mini tacos??
Once in a while there will be frying!
You will be tempted to start digging in at this point. So Tasty!
This quick homemade version of taco seasoning was delicious! That hint of clove will fool your taste buds, and you will think you are enjoying Mexican chorizo!
I seriously would be happy with this plate as is! Ok, maybe a little salsa!
As soon as I saw there were fried potatoes included, I knew I would love them. Reminds me of mom’s enchiladas!
Prep your salsa and beef picadillo a day ahead for better flavor!
Tacos!
There are all kinds of ways to enjoy tacos! This recipe is inspired by a taqueria in Linares, Nuevo Leon where they prepare tacos agachados!
Servings: 5 Servings
Ingredients
Salsa
- 4 c water
- 2 large ripe Roma tomatoes
- 2-4 serrano peppers
- 2-4 Japanese Chile
- 1/4 of a small white onion
- 2 cloves of garlic
- Salt, to taste
- 1 1/2 tbsps. avocado oil
- 1 tbsp. white distilled vinegar
Hash
- 2 tbsps. avocado oil
- 5 oz white onion, finely diced
- 2 cloves of garlic, minced
- 1 lb lean ground beef
- 1 tbsp. chile ancho powder
- 1 tsp. dried onion flakes
- 1 tsp. granulated garlic
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. fresh ground pepper
- 1/2 tsp. crushed piquin or red pepper flakes
- 1/4 tsp. ground cloves
- 3/4 tsp. salt
- 1/3 c beef or chicken broth
You Will Also Need
- 1 cup extra thick refried beans, see link You need to cook the beans until they become very thick and slide easily in the skillet. If they are too loose, they will leak out of the taco shell during frying.
- 20 4-inch taqueria size corn tortillas, see link
- 3 c finely shredded cabbage
- 2 large Roma tomatoes, finely diced
- 1 c white onion, finely diced
- 1.3 lbs. white potatoes, peeled and sliced into large cubes
- 2 c canola oil for frying potatoes
Instructions
Salsa
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In a saucepan combine the tomatoes, serrano, chile japones and onion. Cover with 4 cups of water. Bring up to a boil at medium heat and continue cooking until the skins from the tomatoes begin to tear open. Cover and remove from the heat. Let ingredients stand for 15 minutes.
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When ready, drain 3/4 of the water out from the saucepan. Transfer to the blender jar. Add the garlic and salt, to taste. Blend on high until smooth. Transfer the salsa to a pot that has 1 1/2 tbsps. of preheated avocado oil. Pour in 1 tbsp. of white vinegar. Stir well to combine. Continue cooking for 10 minutes. Taste for salt. Let cool completely before storing in a glass mason jar refrigerated for up to 10 days. For a medium salsa add only 1 serrano pepper and 2 chile japones.
Hash
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Ina skillet at medium heat, preheat 2 tbsps. of avocado oil for 2 minutes. Add the onion. Sauté for 3 minutes. Mix in the garlic and sauté for 1 more minute.
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Mix in all of the spices, except the salt. Sauté for 20 seconds. Add the ground beef. Spread it out evenly. Season with 3/4 tsp. of salt. Cook, stirring as needed for 6-7 minutes. Pour in the broth. Stir well to combine. Taste for salt. Cook for another 3 minutes. You want to make sure you don’t overcook it because it’s lean ground beef and it will become too dry. You want to still see a little moisture from the broth. Cover the beef and remove it from the heat.
Tacos
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If you are preparing homemade tortillas, you want to add a thin layer (1 tbsp.) of refried beans to them while they are still warm. Fold them over gently and stack them on a plate. If using store bought tortillas, warm them on a preheated griddle set to medium high for 40 seconds per side. Stack them in a tortilla warmer to soften further before adding the beans.
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In a medium saucepan preheat the canola oil at medium for 5-6 minutes. Once the oil is hot, fry the potatoes in batches until cooked through and golden brown, 12-15 minutes. Transfer them to a baking sheet and place them in a low temperature oven to keep them warm. Heat the picadillo on the lowest temperature.
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In the same oil you fried the potatoes, you will fry the tacos. Preheat once again to medium for 5 minutes. Test the oil by sticking the tip of a wooden spoon in the oil. If it bubbles right away, the oil is ready. Fry the tacos by adding one at a time, lightly pressed up against the side of the pot. Hold it in the oil for a few seconds. This will ensure it won’t come open while it finishes frying. Depending on your stove top, they can take 3-5 minutes. Drain fried tacos in a bowl line with paper towels.
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To plate, add 4 tacos to each plate. Spoon some warm picadillo down the center. Add some cabbage, onion, tomatoes, salsa, cilantro and warm potatoes. Add a squeeze of fresh lime. Enjoy! I did not want to attempt adding the ground beef inside of the taco shell because it may break. I love serving tacos like this! Satisfy that crunchy taco craving without worrying that all the ingredients are going to fall out anyway! Lol!
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