Cooking · Countries · Olympic Games Rio 2016

Mexico – Tacos

Once again I put together a meal and did not take photographs.  My apologies.  To put a positive spin on it…you can use your imagination.  You can’t go wrong when making tacos!

There were a number of delicious dishes to choose from, Pollo con Calabacitas (Chicken with Squash and Corn), Chicken Mole Poblano, Enchiladas Verde con Queso.  I decided on Real Tacos, Mexican Style which allowed me to use the pork left over from the Trinidadian meal from Monday, August 18.

Real Tacos – Beef or Pork Taco Filling

Prepare a 3 1/2 pound beef pot roast or boneless pork roast.

  • Salt and freshly ground black pepper to taste
  • 1/3 cup of olive oil
  • 1 cup of water
  • 1 large yellow onion
  • 2 cloves of garlic, peeled and crushed
  • 1 green bell pepper, cored, seeded, and chopped
  • 1 cup of tomato sauce
  • 1 teaspoon of salt
  • 1 bay leaf
  • 1/2 cup of dry wine
  • 1/2 teaspoon ground cumin
  • 1 teaspoons chili powder
  1. Rub salt and pepper into the meat.  Heat a large covered frying pan or stove-top casserole and add a bit of the oil.
  2. Brown the meat well on both sides.
  3. Add 1 cup of water.
  4. Cover and simmer until very tender, about 2 hours.
    1. If you wish, you can add the seasoning now.
  5. If the pan dries out during cooking, add more water.
  6. Allow the meat to cool, covered, in the pan juices.
  7. Remove the meat from the pan; debone; and shred the meat.
  8. Set aside in a bowl, along with the pan juices.
  9. Reheat the pan and add the remaining oil.
  10. Saute the onion and garlic, just until clear.
  11. Add the green pepper and saute for a few minutes more.
  12. Add the remaining ingredients, including the shredded meat and juices.
  13. Cover and simmer on low heat for 15 or 20 minutes more.

To prepare the tacos

  1. Heat a soft tortilla
  2. Fill with meat
  3. Garnish.

Suggested garnishes:

  • Chopped scallions or onions
  • Thinly sliced lettuce
  • Sour cream
  • Cilantro
  • Homemade Salsa
  • Homemade Guacamole



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