- 12ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes, cut into ¼-inch pieces
- Fresh serrano chiles to taste, (roughly 3 to 5), or even more if you like it really picante), stemmed, seeded if you wish, and finely chopped
- 1/4cup chopped cilantro, thick bottom stems removed
- 1 large garlic clove, peeled and very finely chopped
- 1 small white onion, finely chopped
- 1tablespoon Mexican hot sauce (such as Valentina or Tamazula), plus extra for serving
- 1tablespoon ketchup
- 2teaspoons fresh lime juice (optional, but you might like the zing it adds)
- About 1/3cup vegetable oil, divided use
- 1pound small shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than ½ inch
- 15 corn tortillas
- 8ounces shredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)
Making the” salsa. Scoop the tomatoes, chiles, cilantro, garlic, and white onion into a bowl and mix well. Stir in the hot sauce, ketchup, and optional lime juice. Taste and season with salt, usually about a scant teaspoon.
Making the shrimp filling. Heat a very large (12-inch), heavy skillet—nonstick works really well—over medium-high. Pour in 2 tablespoons of the oil and when it is hot, add the “salsa” vegetables. Cook, stirring regularly, until everything softens together, about 5 minutes. Scoop in the shrimp and stir until they are barely cooked through (they can still be slightly translucent at the center)—about 3 minutes. Scoop the shrimp mixture into a bowl, wash and dry the skillet, and return it to medium heat.
Assembling the encamaronadas. Heavily film the bottom of the skillet with oil.
When hot, lay in a tortilla. After a few seconds, flip it, then scatter a couple of tablespoons of shredded cheese over one side, and top with a generous tablespoon of the filling. Use tongs to fold the uncovered part of the tortilla over the filling, forming a turnover. Gently press flat. Continue to make encamaronadas in the same fashion until the skillet is full, frying them until crisp—2 to 3 minutes per side. As they become crisp, remove them to a plate lined with paper towels. Serve right away with more Mexican hot sauce.
TACOS DE CARNITAS
Supposedly Jill Biden has a Ph.D. in education. Then, I ask myself, why is she so ignorant and uneducated? Jill Biden said that Texas Hispanics are as “unique” as “breakfast tacos” during a speech in San Antonio on Monday, July 11.
TACOS QUESADILLAS MADE WITH BEEF AND CHEESE
“Raul helped build this organization with the understanding that the diversity of this community, as distinct as the bodegas of the Bronx, as beautiful as the blossoms of Miami, and as unique as the breakfast tacos here in San Antonio, is your strength,” Biden said in her speech.
Does Jill know where tacos were born and created? After all, she has a Ph.D. in “education”. Tacos are Mexican. They have a long history in my beloved México. Their history is pre-hispanic since México was known as the Grand Tenochtitlán. Hernán Cortéz was the first Governor of New Spain who celebrated a “taquiza”, a big party where all kinds of tacos are served to hundreds of people. This first taquiza happened in 1524, 500 years ago in the heart of Tenochtitlán-México. TACOS ARE MEXICAN NO LATINOS, JILL!
TACOS AL PASTOR
We, Latin-Americans along the American continent, from México to Argentina, including Puerto Rico in the US, share, celebrate and RESPECT our differences and similarities. I am sure that many Chileans or Argentineans, as well as Mexicans, are not happy about the racism and stereotyping in the First Lady’s comment. I am not.
Does she even know the vast diversity of the Mexican culinary kitchen? I am sure she doesn’t.
FINAL NOTE: Trying to insult a Mexican person by calling her/him a “beaner”, is NOT an insult. Some racist Americans think so. I laugh at it. They are only kidding themselves if they believe that is an insult. It’s funny actually and frankly, stupid. NOW, if Dr. Jill Biden thinks that tacos represent all the Latin community, or any community at all, sorry to tell you, Jill, you are not very smart. And yes, I will be willing to teach you a little bit of history. I want to discuss with you several aspects of your uneducated agenda. Give me 30 seconds, and I will give you an hour. I won’t be the loser.
TACOS DE PESCADO
A base of homemade ranch dressing is flavored with fresh jalapeños, cilantro, and tomatillo salsa in this Creamy Jalapeño Dip,
•2 fresh jalapeños, •1/3 cup packed fresh cilantro leaves •1/2 cup good-quality mayonnaise •1/2 cup sour cream •1/2 cup buttermilk •1/3 cup tomatillo salsa •1/2 teaspoon garlic powder •1/4 teaspoon onion powder •1/4 teaspoon salt, plus more to taste •Freshly ground black pepper, to taste
Once you gather your ingredients, simply give everything a good puree in the old blender or food processor, and voilà, silky, flavorful Creamy Jalapeño Dip/Dressing!
You can add this delicious dressing on top of enchiladas
…or dip these delectable French fries in it!
…And on top or in some scrumptious mini shrimp tacos!
SALMON TACOS WITH PAPRIKA
Cook this healthy Tacos for Dinner: Delicious, crunchy, wholesome, with a hint of spicy goodness.
A little bit of feta to top it off and we have ourselves a super easy, quick, and healthy meal with these healthy salmon tacos!
2 salmon fillets
1/4 tsp crushed garlic
1/4 tsp oregano
1/4 tsp paprika
1/8 tsp cayenne
1 tsp black pepper
1/8 tsp sea salt
4 corn tortillas
1 cup shredded red cabbage
1/4 cup corn, canned1 Tbsp cilantro –
Preheat oven to 425 degrees.
Mix the garlic, oregano, cayenne, paprika, pepper, and salt together.
Place the salmon filets on an oiled baking sheet.
Brush the seasoning mix over the filets and bake for about 30 minutes (or until fully cooked and flaky).
While the salmon is cooking, heat up the tortillas on a pan or in the microwave (to desired amount).
Add sliced salmon to each tortilla when ready.
Top each salmon placed in the tortilla with shredded red cabbage, corn, and cilantro.
Tacos are the Mexican equivalent of a sandwich. Instead of bread, a hard or soft tortilla is wrapped or folded around a spicy filling.
BREADED FISH WITH LOTS OF VEGGIES ON TOP… YUMMY!
It is not known exactly when they originated, but they themselves have been around for a long time.
This is what I know: they were first referenced by that name at the end of the 19th century, but the conquistador Cortez mentioned a meal prepared with tortillas as far back as 1520! Those would have been the soft wheat or corn tortillas.
AL PASTOR CON PIÑA!
CARNE ASADA AND CHICKEN, YOUR CHOICE 😀
However, historian, Jeffrey M. Pilcher, professor of history at the University of Minnesota, has traveled around the world researching Mexican food. He has a few ideas about the history of tacos, and you may be surprised to read his conclusions:
It is believed that the origin of the taco started in Mexican silver mines. Mr. Pilcher believes that they came about some time in the 19th century.
This hypothesis about the taco comes from the fact that the first type was the “taco de minero”
It is believed that the word originally referred to pieces of paper that miners would wrap around gunpowder and use in holes that were carved into the face of the rock.
TACOS, THE MESSIEST THE BETTER!
These are so much better than just eating regular ones. Messy and crunchy ones are the best! Try these ones and you will fall in love.
AL PASTOR (Mexican-Greek style)
FISH A LA BAJA CALIFORNIA STYLE
GRILLED BEEF (Carne asada A La Mexicana)
THIS IS A BIG MESSY YUMMY VEGGIE MESS!
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Caesar Salad Invented in Tijuana by:
Caesar (Cesare) Cardini Caesar was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini’s lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.