Four authentic taco recipes for a quick and satisfying family meal
Back-to-school means back-to-busy fall schedules and dinners that are more stressful than comforting.
Panic over what to make after a long day drives many families to lean on packaged mixes and overprocessed convenience ingredients or to throw their hands up and order a bag of burgers or takeout pizza.
As home economists in the business of offering family dinner solutions, we put tacos at the top of our quick-fix list. But before you grab a pound of ground beef, a package of powdered taco seasonings and processed cheese, consider honoring the original taco. Even when time is of the essence, the seasonings can be more authentic, the ingredients fresher.
Traditionally, tacos were served as a snack, not the main dish. They were considered the everyday fare served by home cooks or they were sold at stalls in the local markets. Tacos can be soft, fried crisp or steamed. The fillings, the seasonings and even the size of the tortilla varied with the region and the skills of the home cook.
“A soft tortilla rolled around, or two small ones doubled over, and practically any type of filling constitutes a taco,” according to Diana Kennedy, one of the foremost experts on Mexican cuisine and the author of “From My Mexican Kitchen: Techniques and Ingredients” (Clarkson Potter).
Across the United States, the filled and rolled or folded tortilla is typically served in the center of the plate as the main dish. The fillings usually include beef, pork, chicken, fish, beans and vegetables. The seasonings can be fire-alarm spicy or child mild.
But today’s chefs are pushing the envelope when it comes to tacos, including unusual fillings such as pineapple, grapes, sauerkraut or chocolate, and are serving them for a snack, dinner or dessert.
Happily, the following recipes for classic taqueria-style tacos do not demand a lot of time to make, if you are ready to dust off your slow cooker. When slowly simmered, meat or chicken shreds easily and provides an excellent filling.
Let the meat cook while you’re away and all you need to do before dinner is heat the tortillas, chop fresh cilantro, avocados or tomatoes and sit down to enjoy a delicious, healthy meal.
For a variation on taco night, throw some fish on the grill or grab a rotisserie chicken on your way home from work.
Kathy Moore and Roxanne Wyss are Kansas City-based professional home economists and the authors of several cookbooks featuring small appliances, including the slow cooker. They developed the recipes for this story.
Taco tips
Tortillas: Historically, the preferred type (corn or flour) and the size of the tortillas varied by region and family tradition. Today, many choices are available: corn or flour, soft or crisp.
Tortillas that are freshly made taste best, but making your own tortillas isn’t practical for many family meals. Local shops and restaurants make and sell fresh tortillas, and grocery stores stock many different brands. Experiment to determine your favorite.
Warm tortillas taste better and they fold more easily over the fillings, minimizing cracking.
Oven: Wrap a stack of 8 to 10 tortillas in aluminum foil and bake in a 350 degree oven for 10 to 15 minutes or until heated through. To warm crisp taco shells, arrange on a baking sheet and bake, uncovered, 3 to 5 minutes or until hot and crisp.
Microwave oven: Place 3 to 5 tortillas on a microwave-safe plate and cover with a slightly damp kitchen towel or paper towel. Microwave on high 30 to 45 seconds, or until warm.
Steamer: Wrap 6 to 8 corn tortillas in a clean kitchen towel. Place a steaming rack in a large pan with about 1 inch of water. Be sure the steaming rack rests above the water so the tortillas will not rest in the water. Cover and heat over medium-high heat until the water boils. Carefully place the tortillas on the steaming rack. Cover and steam 2 to 3 minutes. Turn off the heat and allow to stand in the covered pot 5 to 10 minutes or until heated through.
Fry: Heat about 1/2 inch of vegetable oil in a small skillet over medium-high heat, just until the oil is hot. Fry 1 tortilla at a time, about 1 minute or until hot, yet still pliable, or 2 to 3 minutes until golden brown and crisp. Remove to a paper towel-lined plate to drain.
Griddle: Heat a griddle or large skillet to medium-high heat. Using tongs, place 1 tortilla on the dry, hot pan. Cook 30 to 60 seconds or until hot and blistered; turn and cook the second side.
Cheese: Packages of shredded cheese, including Mexican blends, Co-Jack, cheddar, Monterey Jack and others abound at the grocery store. However, for the freshest flavor, choose a block of cheese and shred it yourself.
For a most authentic flavor, choose Latin American cheeses. Among them is queso fresco, a Mexican cheese that crumbles easily and is increasingly popular and available in local grocery stores. Other choices include quesos aňejos, or cotija, a Mexican cheese that is available semi-soft or very hard.
Toppings:
Avocado, peeled, pitted and sliced or chopped
Beans, cooked and seasoned or canned, rinsed and drained black beans, garbanzo beans, pinto beans or others
Chili peppers, fresh or roasted, peeled, seeded and chopped
Cilantro, minced
Guacamole
Hot sauce
Jicama, peeled, chopped
Lettuce, finely shredded
Lime juice, fresh squeezed
Olives, ripe, pitted and sliced
Onions, chopped or thinly sliced white, yellow, red or green
Pico de gallo
Radishes, sliced
Salsa, salsa verde, hot sauce
Sour cream
Tomatoes, diced
Chipotle Brisket Tacos
We were able to purchase a half brisket that was about 2 pounds and it was very affordable. If this is not available, purchase a small brisket and cut it in half. Wrap one half, date and freeze for another use. Proceed with this recipe.
If you do not have chipotle chili powder on hand, you could substitute one canned chipotle chili in adobo sauce.
Makes 8 to 10 tacos
1 onion, diced
2 to 3 pounds brisket half, trimmed
1 medium jalapeno, seeded and diced
1 (8-ounce) can tomato sauce
1/2 teaspoon ground cumin
1 teaspoon chipotle chili powder
1 1/2 teaspoons dry minced garlic
1 tablespoon chili powder
1 tablespoon brown sugar
Salt and pepper to taste
1/2 teaspoon liquid smoke
Flour tortillas, warmed
Queso fresco cheese or shredded Mexican blend cheese
Toppings of your choice
Spray a 4- to 6-quart slow cooker with nonstick cooking spray. Place onion in slow cooker.
Using a sharp knife, carefully trim brisket of any excess fat and place fat side down in slow cooker. Sprinkle with jalapeno.
In a small bowl, combine tomato sauce, cumin, chipotle chili powder, garlic, chili powder, brown sugar, salt, pepper and liquid smoke. Pour evenly over brisket. Cover and cook on low 7 to 9 hours, or until beef is very tender. (Or cook on high 4 to 5 hours.)
Carefully lift the beef out of the juice and set on a cutting board. Allow meat to stand and to cool slightly.
Pour liquid from the slow cooker into a large bowl. Allow to cool for 5 to 10 minutes, then skim fat from surface with a large spoon. Shred the brisket using two forks. Return the meat to the slow cooker. Pour 1 cup of the reserved liquid over the shredded brisket. If needed, season with additional salt and pepper. Cover and heat on high for about 10 minutes.
Fill warm tortillas with brisket, sprinkle with queso fresco and add toppings as desired. These tacos are especially good topped with salsa, sliced or chopped avocado and sour cream.
To freeze leftovers: This recipe serves quite a few. We plan for leftovers to freeze. Place leftover cooked brisket in a freezer container or bag. Drizzle with 1 cup of the cooking liquid. Cover or seal, label and freeze for up to 2 to 3 months. To use, place the container in the refrigerator the night before you wish to serve it. When ready to serve, heat the meat until steaming hot in the microwave oven.
Per serving, based on 10: 391 calories (28 percent from fat), 12 grams total fat (4 grams saturated), 56 milligrams cholesterol, 44 grams carbohydrates, 26 grams protein, 557 milligrams sodium, 3 grams dietary fiber.
Pork Carnitas Tacos
This recipe makes enough for leftovers.
Makes 8 to 10 tacos
1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
2 canned chipotle chilies in adobo sauce
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
2 teaspoons dry minced garlic
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes, with liquid
Corn tortillas, warmed
Queso fresco cheese or shredded Mexican blend cheese
Toppings of your choice
Spray a 4- to 6-quart slow cooker with nonstick cooking spray. Place the pork roast in the slow cooker.
Place the chipotle chilies in a small bowl. Using the tines of a fork, mash the chilies. Add the Worcestershire sauce, chili powder, garlic, oregano, cumin and salt and blend together. Spoon the mixture over the roast and spread to coat the top evenly. Pour the tomatoes over the roast. Cover and cook on low 7 to 9 hours or until the meat is very tender. (Or cook on high 4 to 5 hours.)
Carefully lift the pork out of the juice and set on a cutting board. Allow meat to stand and to cool slightly. Pour liquid from the slow cooker in a large bowl. Allow to cool for 5 to 10 minutes, then skim fat from surface with a large spoon. Shred the pork using two forks. Return the meat to the slow cooker. Using a slotted spoon, spoon the tomato pieces from the liquid and add them to the meat. Spoon 1/4 cup reserved liquid over the pork. Cover and heat on high for about 10 minutes.
Fill warm tortillas with pork, sprinkle with queso fresco and add toppings as desired. Pork carnitas tacos are especially good topped with minced fresh cilantro and thinly sliced red onions.
To freeze leftovers: Pork carnitas taco meat is great to make ahead and freeze. Place leftover cooked pork in a freezer container or bag. Add an additional 2 to 4 tablespoons of the reserved cooking liquid. Cover or seal, label and freeze for up to 2 to 3 months. To use, place the container in the refrigerator the night before you wish to serve it. When ready to serve, heat the meat until steaming hot in the microwave oven.
Per serving, based on 10: 192 calories (46 percent from fat), 10 grams total fat (3 grams saturated), 36 milligrams cholesterol, 15 grams carbohydrates, 11 grams protein, 414 milligrams sodium, 2 grams dietary fiber.
Chile Verde Chicken Tacos
Rotisserie chicken makes these tacos extra quick to make. If you want more spice and texture, consider grilling a poblano pepper before you start cooking.
Makes 12 tacos
1 poblano pepper, optional
1 tablespoon canola or vegetable oil
1 onion, diced
2 cloves garlic, minced
2 cups rotisserie chicken, skinned, boned and cut into bite-size pieces
3/4 cup salsa verde
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup cooked or canned pinto beans, rinsed and well drained
1 1/2 tablespoons fresh squeezed lime juice
12 crisp corn taco shells, warmed
Queso fresco cheese or shredded Mexican blend cheese
If desired, roast one poblano pepper on the grill or 4 inches below the broiler, turning frequently to blacken all sides. Place pepper in a bowl and cover with plastic wrap.
Allow to cool. Rub the skin off the poblano, remove the stem and the seeds and dice into small pieces.
Heat oil in a medium nonstick skillet over medium-high heat. Add onion and cook, stirring frequently, until onion is tender, about 6 to 8 minutes. Add garlic and poblano pepper, if using; cook and stir for 30 seconds. Stir in chicken, salsa verde, chili powder and cumin. Reduce heat to medium-low and simmer 5 to 10 minutes. Stir in pinto beans and lime juice and heat through.
Spoon chicken into warm taco shells, sprinkle with queso fresco and add toppings, as desired. This is also very tasty served with soft corn tortillas. Chile verde chicken tacos are especially good topped with salsa, avocado and sour cream.
Per serving: 503 calories (36 percent from fat), 20 grams total fat (4 grams saturated), 80 milligrams cholesterol, 44 grams carbohydrates, 36 grams protein, 367 milligrams sodium, 8 grams dietary fiber.
Grilled Fish Tacos With Citrus Slaw
Fire up the grill and throw on a few fish fillets.
Makes 4 to 6 tacos
6 tablespoons fresh squeezed lime juice
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and pepper, to taste
1/4 teaspoon hot sauce, or to taste, optional
3 tablespoons canola or vegetable oil, divided
1 pound firm white fish fillets, such as Pacific cod, mahi-mahi or sole
1 1/2 cups angel hair slaw mix or finely sliced cabbage
1 green onion, sliced
2 tablespoons minced fresh cilantro
Flour tortillas, warmed
2 to 3 radishes, thinly sliced
Preheat oven to 350 degrees. Preheat grill to medium high heat or allow coals to burn down to white ash.
In a small bowl, combine lime juice, cumin, chili powder, salt and pepper. Drizzle 3 tablespoons of lime juice mixture into a 9- by 13-inch dish. Add the hot sauce and 2 tablespoons oil. Whisk to blend. Arrange fish in a single layer in the lime juice mixture. Turn to coat the fish evenly. Cover and refrigerate for 15 minutes.
In a large bowl, toss together slaw mix, green onion and cilantro. Whisk remaining 1 tablespoon oil into remaining lime juice mixture; drizzle lime juice mixture over the slaw and toss to coat well.
Spray a fine mesh grill grate with nonstick spray and place the grate on the grill. Drain fish and discard marinade. Place the fish on the grate, skin side down. Cover the grill and grill until fish is opaque and flakes easily, about 10 minutes. (You do not need to turn the fish.) Place grilled fish on a serving platter. Using a fork, shred the fish.
Fill warm flour tortillas with fish. Top with citrus slaw and sliced radishes. If desired, top fish tacos with avocado. Fish tacos are also very tasty served with crisp corn tortillas or taco shells.
Per serving, based on 4: 446 calories (34 percent from fat), 17 grams total fat (2 grams saturated), 54 milligrams cholesterol, 44 grams carbohydrates, 28 grams protein, 453 milligrams sodium, 3 grams dietary fiber.
This story was originally published September 14, 2015 at 4:00 AM.