Tacos may be filled with meat, chicken, or potatoes.
– 12 corn tortillas
– 2 Cups of a filling of your choice of meat (beef), chicken, or potatoes
– 12 Toothpicks to keep the tortillas together
– Vegetable oil to fry the tacos
-1 Cup grated “Cotija” cheese or fresh shredded Mexican cheese
-1/2 Cup of Mexican cream or fresh cream
500 grams of cubed meat (beef)
2 cloves of garlic, peeled
1 bay leaf
Enough water to cover the meat
Salt to taste
1 large chicken breast
1 garlic clove
2 onion slices
Enough water to cover the chicken
Salt to taste
2 large potatoes
Salt to taste and enough water to cover the potatoes
chopped (diced) onion
sauce of your choice
Cook the meat in a small saucepan with onion, garlic, bay leaf, salt, and water on low heat for approximately 40-45 minutes or until the meat is tender. Cool and fray the meat.
Place the chicken, garlic, onion, salt, and water in a saucepan. Cook over low heat for 30 minutes approximately or until the breast is tender. Let it cool and fray.
Peel and cut the potatoes into large cubes, boil in water and salt until they are tender, but not overly cooked. Drain and marinate. Taste them to make sure there is enough salt.
Steps for the preparation of the taco
Heat tortillas in a pan so that they are more flexible (pliable) and easy to enroll
Place a portion of the filling of your choice near the edge of the tortilla.
Roll and press, but not too hard to keep the filling from coming out.
Secure the tortilla with a toothpick.
Fill all tortillas.
In the meantime, heat the oil in a saucepan at medium-high heat
Fry the tacos in the heated oil, turning them once until they are golden and crispy.
Remove and drain excess oil on a paper towel.
Let cool, as the filling will be very hot.
Serve on a platter and cover with your choice of salsa, cream, fresh cheese, lettuce, garlic, tomato, and avocado.