Why Take me to Mexico Taco?
Because, have you been to Mexico and eaten a taco??!?!?
In the spirit of meal planning, I’ve intended to share more recipes. While this is the first, it wont be the last. Yet, the fact that its tacos is so fitting.
When Daniel and I broke up from our first engagement (yah, that’s another story!), my friend invited me to Mexico. She might’ve regretted it afterwards because I spent the whole time in my journal and talked about how I love Daniel. Either way, I ended up with him ❤︎ and an amazing experience in Mexico. Her dad used to be a Chef – so we actually connected over food and Cuban cigars. My husband is also Cuban! So I brought him some back.
Fun fact: in Mexico, they have restaurants in local homes. There are family photos all over the walls and it was an amazing experience. Not to mention – the tacos were to die for!
While we were dating DANIEL made me tacos, and he brought me back to Mexico!
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Simple Way to Upgrade Taco Night
If you’re like 80% of America, you probably make homemade tacos. So, just do you and your guest a favor and upgrade to the next level of hospitality by serving in these taco holders. They have offered you all 10% off with code MAKEHOMEWARM when you click here. The coupon will work for 2 pack orders and 4 pack orders.
Best Damn Taco Recipe
Let’s get to the good stuff! Buy the holders and take you/your guests to Mexico, baby!
Prep time: 5 minutes (cut pork, mix chiles)
“Sit” time: 30 minutes
Cook time: 5 minutes
Ingredients
- Pork Loin sliced thin (2 pounds fed four people)
- 2 tablespoons Homemade Chile Powder (online links below or at a Mexican market):
- 3 tablespoons complete seasoning (Sazon completo)
- 2 tablespoons Tajin (Central American Chile lime seasoning. You can supplement Trader Joe’s chili lime seasoning!)
- Corn Tortillas (we are huge TJs advocates, but strongly advise that you pass on theirs and find a good local, Mexican brand)
- Garnish: Red onions, fresh cilantro, queso fresco
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- Blend the chile trio into powder. We use a Vitamix Pro 750 to blend these to a powder.
- Mix all spices together.
- When we slice the pork, we are imagining traditional al pastor spices thin and layered on a “spit“
- Sprinkle salt evenly over the pork pieces first, then follow with the spice mix all over the pork. Let the spice trio sit on the pork for 30 minutes.
- We use a charcoal grill, but this can be grilled on a gas grill or seared in a pan. Because we slice the pork very thinly, it cooks quickly.
Tortillas – Warm in a pan with just a drop of oil, until they get a lot of color.
Garnish
- Thinly sliced red onion (shocked in some ice water)
- Queso fresco or blanco broken up
- Cilantro leaves (chopped or whole, based on preference)
Guacamole
We make ours at home, too! Ingredients:
- Red onion
- Seedless jalapeños finely diced
- Pinch of toasted chili powder (left over from taco seasoning)
- Avocado
- Cilantro
- Lime
- Salt
Chef Daniel (I love saying that!) doesn’t usually give ratios for guacamole because you NEVER have the same amount of avocados. One small bunch of cilantro is enough for a 4 avocado batch, so down- or up-size from there.
Texture: If you like more texture in your guacamole, add more onions and jalapeños.
Spice: Jalapeños can be spicy sometimes and not spicy at other times, with or without the seeds. May want to try a tiny piece first!
