Happy Cinco De Mayo!
Here's some recipe to put together your own gourmet Taco Celebration!
Homemade Flour Tortillas filled with Homemade Chorizo, Ancho Chicken, Marinated Fish, & Rajas Poblanas
Topped with Taqueria Guacamole, Pico de Gallo, & Quick Pickled Onions
Homemade Flour Tortillas: (Serve with 2 types of the tacos and use corn tortillas for the other 2 types)
Prep 15 m Cook 45 m Ready In 1 h Makes 36 Tortillas
- 6 cups all-purpose flour
- 1 1/2 teaspoon salt
- 3 teaspoons baking powder
- 3 tablespoons shortening
- 2 1/4 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 36 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
A taco party is about bounty and variety, so try to serve at least two or three fillings. The mix of textures and flavors, combined with salsas and condiments, makes for a wide array of taco experiences. And take care of all your guests, offering at least one vegetarian option and, if possible, one seafood. Use about two spoonfuls of filling per taco. Trust us.
This creamy, smoky filling of roasted poblano chiles and charred onions will make your vegetarian–and carnivorous–friends happy.
- 2 pounds fresh large poblano chiles
- 1 onion, quartered, cut crosswise into 1/4-inch slices
- 4 garlic cloves, minced
- 2 teaspoons dried oregano, preferably Mexican
- 3/4 cup crème fraîche or sour cream
- 1/4 cup shredded Monterey Jack
- Kosher salt
- Ingredient Info:
- Fresh poblano chiles are available at specialty foods stores, Latin markets, and some supermarkets.
- Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.
- Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.
- Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.
- Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. Season to taste with salt.
Cumin and Ancho Chicken
- 2 pounds skinless, boneless chicken
- 3 tablespoons ancho chile powder
- 3 tablespoons ground cumin
- 2 teaspoons kosher salt plus more
- Vegetable oil (for frying)
- Ingredient Info:
- Ancho chile powder is available at Latin markets and some supermarkets.
- Toss chicken with ancho chile powder, cumin, and 2 tsp. salt in a large bowl to coat. Cover and chill for up to 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3–4 minutes longer. Transfer to a platter; let rest for 5 minutes.
- Cut chicken into 1/2-inch cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.
Homemade Fresh Chorizo
A few simple spices are all you need to transform ground pork into a fantastic taco filling.
- 6 dried New Mexico chiles
- 8 garlic cloves, chopped
- 3 tablespoons smoked paprika
- 1 tablespoon kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper
- 2 pounds ground pork
Dried New Mexico chiles are sold at specialty foods stores, Latin markets, and some supermarkets. Smoked paprika is available at most supermarkets.
- Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
- Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
- Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 Tbsp. salt, and pepper; pulse until a paste forms.
- Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
- Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7–8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.
Yield Serves 5
- 1/4 cup olive oil
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
- 1 jalapeño, stemmed and chopped
- 1 pound flaky white fish cut into 5 pieces
- Mexican cheese such as queso fresco
- Fresh Tomato Salsa
- 2 limes, cut into quarters
Marinate the Fish
Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
Cook the Fish
Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the quick pickled onions. Serve accompanied by Mexican cheese and salsa.
Garnish with lime wedges and cilantro sprigs.
The Salsa Spread
- 8 large ripe avocados, halved, pitted, peeled, chopped
- 4 tablespoons fresh lime juice
- 2 tablespoons minced onion
- 2 teaspoons minced garlic
- 2 ea. roma tomatoes 1/8” dice
- Kosher salt
- 4 tablespoons chopped fresh cilantro
- Mash avocado, lime juice, and a pinch of salt in a mortar and pestle or a medium bowl with a fork until thick and smooth.
- Add in onion, garlic, and tomato. Stir to combine.
- Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth.
- Stir in cilantro. Season with salt.
Pico de Gallo
This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.
Makes about 2 1/2 cups
- 1/2 medium white onion, diced
- 2 cups diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced jalapeño (optional)
- Kosher salt
- Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.
Quick Pickled Onions
This indispensable condiment adds tangy crunch and a bright pink note to your tacos.
Yield: Makes about 1/2 cup
- 1 cup apple cider vinegar
- 2 tablespoon sugar
- 3 teaspoons kosher salt
- 1 red onion, thinly sliced
- 1red onion
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.