Tacos are semi-circle folded tortillas filled with meat, vegetables, or fish and topped with sauces and other condiments.
The word “taco” in Spanish originally meant “plug,” and tacos got this name because the tortillas were filled to the brim with spicy meat and then “plugged.”
It is often confused between tacos and burritos, but the fundamental difference is in the shape: the burrito (Tex-Mex recipe) is made from a rolled and sealed tortilla, while the taco is often folded in half and remains more compact and crunchy.
There are countless taco recipes, but it is essential to distinguish between the original Mexican ones (soft-tacos) and the usually found Tex-Mex restaurant versions (hard-shell-tacos) which have a crunchy texture and a golden surface.
Authentic Mexican cuisine presents them rather soft.
This is why the traditional preparation involves stacking them before filling with the stuffing: this way, the thin and delicate texture is reinforced to accommodate toppings and ingredients without breaking apart.
Not to be confused with Navajo tacos.
The Tacos de Asador version (also known as mulita or gringa or grilled meat tacos) is grilled, which means that both the meat for the filling and the tortilla are charbroiled (or seared on a flat surface or in a cast-iron skillet) to make them crunchier.
Usually, the cut of meat used is veal belly, or the diaphragm (arrachera in Mexican), or the Argentine cut asado de tira* , or you can also use chorizo, or even chicken.
The sauce that pairs best is guacamole, but you can also opt for a spicy salsa roja with ground chili and other spices.
The comal (Mexican kitchen utensil) is used in Mexico to cook the tortillas.
* The asado de tira is the American cut “Short Beef Ribs” or our rib roast of beef ribs, derived from the front quarter of the bovine but portioned differently, with a cut of the bones perpendicular to the ribs rather than parallel.
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 pieces
- Cooking methods: Grill
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients for the Tortillas:
- 250 g masa harina (or a mix of wheat and corn flour)
- 120 ml water (lukewarm)
- to taste salt
- 350 g beef belly (or diaphragm or asado de tira)
- 1 lime (juice)
- to taste aromatic herbs
- 2 cloves garlic
- 3 tomatoes
- to taste olive oil
- to taste cilantro (or parsley)
- to taste salt and pepper
- to taste guacamole sauce
Preparation
For the tortillas:
If you opted for a flour mix (the corn flour should be in a greater amount to give the classic yellow color), sift both and add the lukewarm water little by little, starting to knead with your fingertips. Adjust the salt.
Once you have a smooth and homogeneous dough, let it rest covered with a cloth for about 30 minutes in a dry place.
Divide the dough into fist-sized balls and roll them out on a floured surface to form round, thin tortillas.
Place your tortillas on the already hot surface of the grill, without adding oil or other fats: cook for 2 minutes on each side over medium/low heat and transfer them to a serving plate. One over the other and cover them with a damp kitchen cloth.
If you don’t want to give up the crunchiness of Tex-Mex style taco shells, you can do a second cooking by frying the tortillas in hot oil for a few seconds.
For the filling:
Place the meat in a baking dish and add the ingredients for the marinade: chopped garlic, cilantro, salt, pepper, the mix of aromatic herbs, lime juice, and olive oil. Now massage the meat with your hands until everything is well blended.
The longer the meat marinates, the better; the minimum is 2 hours in the refrigerator.
Take the meat out at least 15 minutes before cooking it.
For pan cooking: cut it into strips and sauté in a pan with oil and chopped onion.
For grilling: light the barbecue and prepare for direct cooking over medium-high heat. Drain the marinade well and cook the meat for 2-3 minutes on each side.
Cut it into strips.
Assemble the tacos:
Place the chopped tomato in the center of each tortilla, then the still-hot carne asada, a spoonful of cooking juice, and finish with Guacamole sauce (or your preferred sauce).
Other types of Mexican tacos:
– Tacos de cabeza (or cazuela): tortillas filled with parts of the cow’s head, such as tongue, brains, eyes, etc;
– De cazo: usually made with pork tripe, stewed in large pots;
– Dorados: also called flautas, flutes, due to their cylindrical shape, filled with chicken, and fried;
– De pescado: with grilled or fried fish, a version highly imitated in Texas and California;
– Tacos de camarones: made with fried or grilled shrimp and paired with guacamole sauce.
– Al carbón: typical of the state of Sonora, the filling of these tacos is grilled beef. The characteristic flavor is given by the charcoal used.
– Tacos de canasta: tortillas filled with chorizo, potatoes, pork rind, or beans, soaked in oil or melted butter, immediately wrapped in kitchen paper to be transported and sold on the street, also called sweaty tacos, literally “sweaty tacos,” because they are seasoned with many hot spices and then kept covered inside a basket, making them moist.
– De papa: vegetarian, they can be based on potato cream and/or zucchini flowers, grilled peppers (rajas) or nopales, that is, cactus cut into sticks and cooked in a pan.
– De papa: vegetarian, they can be based on potato cream and/or zucchini flowers, grilled peppers (rajas) or nopales, that is, cactus cut into sticks and cooked in a pan.
For the recipe, you can make your own guacamole sauce by following the recipe or buy a taco sauce with a spice mix online.
For the recipe, you can make your own guacamole sauce by following the recipe or buy a taco sauce with a spice mix online.
Are Tacos al Pastor and Tacos de Asador the same recipe?
No, tacos al pastor are not also called tacos de asador; they are two distinct preparations in Mexican cuisine.
🌮 Differences between Tacos al Pastor and Tacos de Asador
Tacos al Pastor:
Originating from Mexico City, they are inspired by shawarma introduced by Lebanese immigrants.
Prepared with pork marinated in a mixture of dried chiles, spices, and pineapple.
The meat is cooked on a “trompo,” a vertical spit, and served with pineapple, onion, and cilantro.
Tacos de Asador:
The term “asador” refers to the grill or charcoal cooking method.
They can include various types of meat, such as carne asada, tripa (tripe), or chorizo, grilled until crispy.
Served on corn tortillas with toppings like guacamole, salsa, onion, and cilantro.
🔄 Other Regional Names
In some regions of Mexico, such as the north and the coast, tacos al pastor are known as tacos de trompo or tacos de adobada.
✅ Conclusion
Although both are types of tacos, tacos al pastor and tacos de asador differ in cooking method, type of meat, and garnishes. Tacos al pastor are specific for their marinade and cooking on trompo, while tacos de asador refer to a variety of grilled meats.
