The Mighty Taco! A Beloved Traditional Mexican Dish

(Last Updated On: February 3, 2021)

Since moving to Mexico in 1995 I have consumed and prepared my fair share of tacos; however, this will be the first time that I have ever written about them. At first, I wasn’t entirely sure how to approach this post until I put “taco” into Google Search. What struck me was the various definitions that popped up. Several sources like Cambridge Dictionary or Merriam Webster describe a taco in some shape or form like the following : usually a fried tortilla shell that is filled with meat, lettuce, cheese, etc. Although, this definition is a perfect fit for what you can order in places like “Taco Bell” or other such restaurants outside of Mexico the mighty taco is so much more. It is a dish that is woven into the very fabric of Mexican cuisine and beloved by millions. If you love tacos, like I do, read on.

So What is a Taco?

That is a great question and one that is not easily answered. There are so many variations of this traditional dish that you can sample in Mexico. Region by region, you will discover a grand variety of flavour combinations and cooking techniques that have resulted in ongoing debates as to which State has the best ones. Fortunately, while in Mexico, one can find almost any type of taco no matter where you are although it might not taste exactly like home. For newbies, “A Region-by-Region Guide to the best Tacos in Mexico” , is a great introduction, albeit incomplete, to help you find your favourite taco.

Barbacoa Tacos

Traditionally, barbacoa is a preparation of meat (usually sheep, goat, or beef) that is steam cooked in an underground oven until very tender and succulent. Today the term is also sometimes used for a similar preparation made on a stovetop or in a slow cooker. Barbacoa tacos are usually enjoyed on Sundays after a Saturday “fiesta.” My husband, often gets up early that day to pick up 1/2 a kilo of barbacoa from a small, local restaurant. After scrolling through endless recipes online I finally came across one that I thought would be authentic enough to please his discerning palate. I am happy to say that it passed with with flying colours.

Barbacoa Taco Recipe

Although, my hubby prefers barbacoa made from sheep, he thoroughly enjoyed this dish. Since, goat and sheep meat isn’t readily available this version works really well for those wanting to try their hand at preparing a traditional barbacoa.

Ingredients:

▢4 pounds beef roast chuck or pot roast
▢1 tablespoon olive oil
▢1 onion finely diced
▢½ cup beef broth
▢3 tablespoons cider vinegar
▢1 small lime juiced
▢4 chipotle peppers in adobo, diced
▢5 cloves garlic minced
▢1 tablespoon cumin
▢1 teaspoon oregano
▢2-3 bay leaves
▢⅛ teaspoon ground cloves

Preparation:

Cut beef into 4-6 large chunks and generously season with salt & pepper. Brown beef in batches in olive oil.
Add beef to the slow cooker and add remaining ingredients.
Cook on low 8-10 hours or on high 4-6 hours or until fork tender.
Remove bay leaves and discard. Shred beef with forks and add back to the juices in the slow cooker, cover and cook on high at least 30 minutes.
Serve with tortillas.
Recipe Notes
Store leftovers in an airtight container in the fridge for up to 7 days.

Cochinita Tacos

Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf. Hand’s-down this is one of my favourite dishes in Mexico. I also love “cochipavo” which uses turkey instead of pork. There are several small restaurants in Cancun where you can find this delicious dish but my favourite is El Tatich. It’s a little out of the way especially if you are staying in the Hotel Zone but well worth the trip if you want to try authentic Cochinita tacos. If you can’t get to Cancun anytime soon I find this recipe does the trick too. I always use my crockpot and I don’t use the lard. If you can’t get a hold of any banana leaves not to worry as it cooks just fine without them too.

Cochinita Pibil Yucatan-Style

Ingredients:

8 Portions
2 banana leaves, passed through the flame to soften them
1 1/2 kilos pork leg
1/2 kilos pork loin back rib
200 grams annatto paste
1/2 cups orange juice, sweet
1/2 cups white vinegar
1/4 teaspoons cumin powder
1 teaspoon Dried oregano
1 teaspoon White pepper
1/2 teaspoons black pepper
1/2 teaspoons cinnamon
5 whole black peppers, ground
2 cloves garlic, pressed
1/2 teaspoons pequin pepper
1 teaspoon salt
125 grams lard, melted

Preparation:

Cut the meat into pieces of about 2 inches (5 cm) and place them in a bowl. Dilute the achiote in orange juice and vinegar. Add spices and garlic to the orange juice. Pour this liquid over the meat, cover with a cloth and marinate in the refrigerator for at least 5 hours, preferably overnight. Preheat the oven to 165° C (325°F). Hold the banana leaves directly over the fire for a few minutes until they soften. Line a tray or container with the banana leaves, letting them protrude to wrap around the cochinita meat. Place the marinated meat on top of the leaves, and soak with the melted lard. Fold the ends of the leaves so they do not burn. Cover with aluminum foil. Bake for 2 hours or until so soft that it almost falls apart. If it is not tender enough, return to the oven for 30 more minutes.

Be sure to make some pickled red onions and a spicy salsa too.

Pickled Red Onions

Ingredients:

1 medium sized red onion, sliced – about 1 cup of sliced red onion, though you can use more. Also, you can use other onions if you’d like. This recipe will work with sweet onions, yellow onions, white onions, shallots or others.
1/2 cup vinegar – use good quality white vinegar, red wine vinegar, champagne vinegar or apple cider vinegar, though any good vinegar will work for this recipe, like rice vinegar.
1 cup water
1 teaspoon honey – optional for sweeter pickled red onions. You can also use sugar if you’d like, or something sweet like maple syrup or agave syrup, or just omit.
1 teaspoon salt.

Preparation:

Add the vinegar, water, honey (if using), salt and seasonings to a pot or wide pan. Bring to a quick boil and remove from heat. The sugar and salt dissolve in the liquid rather quickly, though other seasonings will float in the mix, which is completely fine.

Let cool slightly. The longer you let it cool to room temperature, the crisper your pickled red onions will be.

Add the thin sliced onions and press to submerge beneath the pickling brine. Transfer to a container and seal. A large mason jar is great for these. Use as desired.

Pro Tip

Make lots! They are great not only on tacos but also in sandwiches or just by themselves.

As you can see Mexico has lots of different tacos to choose from. Subscribe to my blog and you’ll hear more about them and learn how to make authentic salsas.