Who here can make good tacos??

I used to own a burrito restaurant and we used taco seasoning from sams on the meat, cumin on the rice and either adobo or Cajun seasoning on the beans. For whatever reason the combo was amazing! Try some adobo first and see if that doesn't come closer to what flavor you are in search of.

Mmmmm tacos 🤤

My wife makes the best tacos - she's 1/2 Mexican and was raised by her Mexican grandmother. We don't eat ground meat on tacos - ground meat is for tostadas, not tacos. Tacos are made from properly marinated and cooked steak, chicken or pork.

Her tostada seasoning is a combination of garlic powder, onion powder, cumin, pollo de rez, salt, pepper and chili powder (done a dash at a time until it tastes correct to her).

steak taco is usually made with cheaper cuts of beef like skirt steak but it may not be easy to find nor cheap where you are.

ccrdragon wrote: »

pollo de rez, .

do you mean this?


That's usually the "secret" ingredient (although the actual secret ingredient to Knorr seasoning is MSG).

As an alternative, you can just add a little more salt to your taco seasoning.

My friend swears by this recipe.

I use this brand of seasoning, it's a liquid type. They come in lots of different flavors. The chicken taco is good too!

jjpptt2 wrote: »

Your subject line implies there are bad tacos...

Someone could get banned for that kind of thing.

I would strongly argue that tex mex style tacos are bad tacos, but that's me (among other people).

Search for Mexican street tacos recipes; I found some really good ones! I like this one:

https://www.blessthismessplease.com/chicken-tacos/

A note about your comment that Mexican cooks do not use chili powder. This is correct in the same way that Indian cooks do not use curry powder. They sort of do, but they mix up the herbs and spices differently for each dish. Curry powder was originally created by Indian cooks in the employ of British officers. These officers wanted to take home the flavors they got used to in a form that their English cooks would understand. thus curry powder was born. Chili powder is kind of like that, it is a convenient way to get a certain flavor for those who do not cook as much. It is made up of: Ancho chili pepper, cumin, garlic and Mexican oregano. Hot chili powder has red pepper like cayenne in addition.

My recipe for beef taco meat:

24 oz(s), Top Round or sirloin tip roast
1/4 c. water
1 tbsp Ground ancho chili pepper
1 tbsp Onion powder
1 tbsp Ground Cumin
1 tbsp Garlic Powder
1 tbsp Paprika
1 tsp Mexican oregano
1 tbsp Cornstarch (used later to thicken juices)

Place the meat and seasonings in crockpot, pour water over. Cook on low 6-8 hours. Remove the meat and shred with 2 forks. Mix cornstarch with 1 tablespoon of water until smooth and stir into juices. Return meat to crockpot and stir. Can be served immediately or held on low for another hour or two.

I prefer lamb (I will use beef if good lamb or mutton isn't available or too expensive) barbacoa tacos and I make my chiles marinade myself, not store bought.

Ingredients I throw in are : garlic, dried guajillo chiles, apple cider vinegar, Mexican cinnamon, cloves, salt, sugar, white onions, carrots, bay leaves, thyme sprigs, marjoram sprigs, cumin, avocado leaves.

I either purchase an agave cactus (Mexican grocers) slab to char and is added into the roasting pan or slow cooker, for that smoky pit flavour, OR liquid smoke plus a little charred banana leaf (Mexican or Asian grocers) . As a Pacific Islander, you start learning tricks to cheat the smokines in the oven or slow cooker, from our earth pits, which certain parts of Mexico practice too. ☺

Agree that your meat selection is important. We are rather fortunate because the butcher at the Mexican grocers likes to impart his knowledge uninvited. Lol.

Oh and fresh tortillas are important in my book & taste buds.

I use the basic mix of spices mentioned here: cumin, ancho chili powder, paprika, garlic powder, salt, etc. I also add about 2 tbsp of tomato paste or a half cup of tomato sauce per lb of beef. I don't know that there is anything particularly special about my tacos, but my husband likes them. I think the quality of the beef is important. I prefer to use beef that hasn't been frozen. I think frozen ground beef tastes a little bit rubbery in tacos.

hesn92 wrote: »

777Gemma888 wrote: »

I prefer lamb (I will use beef if good lamb or mutton isn't available or too expensive) barbacoa tacos and I make my chiles marinade myself, not store bought.

Ingredients I throw in are : garlic, dried guajillo chiles, apple cider vinegar, Mexican cinnamon, cloves, salt, sugar, white onions, carrots, bay leaves, thyme sprigs, marjoram sprigs, cumin, avocado leaves.

I either purchase an agave cactus (Mexican grocers) slab to char and is added into the roasting pan or slow cooker, for that smoky pit flavour, OR liquid smoke plus a little charred banana leaf (Mexican or Asian grocers) . As a Pacific Islander, you start learning tricks to cheat the smokines in the oven or slow cooker, from our earth pits, which certain parts of Mexico practice too. ☺

Agree that your meat selection is important. We are rather fortunate because the butcher at the Mexican grocers likes to impart his knowledge uninvited. Lol.

Oh and fresh tortillas are important in my book & taste buds.

Oh my, those are a bunch of ingredients that I would have to go searching for lol...

A good Mexican grocery store should stock them, if not, most are available online.

crazyravr wrote: »

shadowofender wrote: »

I use Alton Brown's taco potion recipe and it's my favorite thing ever.

Yeap. You and me both. Fully agree.
https://foodnetwork.com/recipes/alton-brown/all-american-beef-taco-recipe-2014469

Other than the coriander, it is similar to what I use. I might have to add coriander to my personal taco potion.