What goes into a taco? Anything, really. That’s how versatile the taco is. The wrapping itself — the tortilla — can vary. There’s corn tortilla, flour tortilla and the whole wheat tortilla, a rather new take on the traditional Mexican bread that was probably borne out of this generation’s health craze.
When I cooked pancit canton a couple of nights ago, I boiled and sliced more beef brisket that could go into the noodle dish. The leftover meat was refrigerated overnight and, the next day, I roughly chopped them and reheated them in a pan. I added chopped spicy chorizo and allowed the meats to caramelize and brown. That was went into my tortilla.
It isn’t hard to make a taco. It isn’t messy to eat either unless you use one of those hard taco shells that come out of the box. I don’t. I absolutely loathe them — unless they are broken and used as chips to make nachos. Then, they’re okay. But for tacos, enchiladas, quesadillas and burritos, I buy frozen tortillas in the supermarket, thaw them and reheat them at home. Fortunately for tortilla lovers like me, frozen tortillas are now available in all three varieties — corn, flour and whole wheat. Once you’ve tried tacos made with soft tortilla, I bet you won’t ever buy those hard taco shells ever again.
What do you need to make a delicious tortilla?
Taco lunch for one
- Shredded greens
- Shredded cheese
- What kind of greens? Cabbage is great but you can also use lettuce.
- And the meat? Cooked meat. I’ve already described how I did my meat filling. I also recommend carnitas.
- What kind of cheese? Whatever you like.
- What salsa? Ah, now we get a little traditional here. Tomato salsa. Chop a tomato, an onion and some chilies, place in a bowl, squeeze a quarter of a lemon (or lime) over them, sprinkle with salt, add some finely chopped cilantro and toss.
- Everything else is just a matter of assembly.