We take our taco making and taco eating pretty serious in this part of the world! Las Cruces has some of the best and most creative tacos in the southwest. I have a love for making tacos. They are easy, economical and delicious! I have made beef, pork, chicken, and turkey tacos. I love fish and veggie tacos. I even whip up a few dessert tacos from time to time. Here are a few tips for making the perfect taco with a favorite recipe as well…Enjoy!
Tips for Perfect Tacos
1. Let’s Eat! — Timing is everything Every element has to be ready at the same time — tortillas, filling, garnishes and cheese, along with the salsas and/or sauces. So get your timing down. Make your salsas ahead, prep your garnishes and shred your cheese, warm your tortillas, make sure your fillings are hot. Here are a few tips to show you how –
2. The Perfect Tortilla — The freshest tortillas are the best tortillas. Check with your grocer to see when they get deliveries, find a local tortilla shop or make your own.
3. Oh, Oil — Use a good-quality oil. I like olive oil for sautéing with herbs and garlic. For deep-frying, I prefer to use peanut oil because it has a higher smoke point.
4. Fabulous Fillings —Use the highest quality meats, poultry, and vegetables. Select the best spices and taste your fillings as you go and season your fillings toward the end of the cooking process.
5. Don’t Overstuff — The best taco is a taco balanced in flavor. A 6-inch tortilla with 2 to 3 tbsp. of filling leaves just the right amount of room for fresh garnish and salsas, which results in the perfect folded taco.
6. Be creative; try Mexican cheeses and don’t be afraid to try new types of vegetables and greens.
7. Simply Salsas and Sassy Sauces -Try sweet salsas with savory meats. Spicy salsas add intense flavor to vegetarian tacos. Add tasty cream sauces for an extra layer of flavor.
Now whip up a taco in seconds and become known as a Master Taquero!
Grilled Fajita Steak and Shrimp Tacos
(an excerpt from 300 Best Taco Recipes, Robert Rose Publishing)
This is my favorite surf ’n’ turf taco. Tender shrimp, sautéed with sweet peppers and onions complement the grilled beefy taste of this taco.
Cooked shrimp speeds up the prep time.
Preheat greased barbecue grill to medium-high
1 lb. beef skirt steak
2 tbsp. olive oil, divided
12 medium shrimp, cooked, peeled, deveined and coarsely chopped
Salt and freshly ground black pepper
1 onion, sliced into 1⁄4 inch thick rings
1 red bell pepper, julienned
1 orange bell pepper, julienned
8 6-to 8-inch corn or 8 flour tortillas
2 limes, cut into 6 wedges 2
1. Brush meat with 1 tbsp. of the oil. Season with salt to taste. Grill for 3 to 4 minutes per side, depending on the thickness of the steak until medium-rare and well browned on surface. Let stand for 5 minutes. Thinly slice meat across the grain.
2. In a large skillet, heat remaining 1 tbsp. of oil over medium heat. Add shrimp, onion, red and orange bell peppers and salt and pepper to taste. Sauté until peppers are tender-crisp, vegetables are slight charred and shrimp is heated through, 10 to 12 minutes.
3. To build tacos, divide meat and shrimp mixture equally among tortillas and fold tortillas in half. Serve with lime wedges.
Instead of grilling the steak, place it on a broiler pan
and broil 2 to 3 inches away from the heat
or sear in a large iron skillet over medium-high heat for
3 to 4 minutes per side.