taco meat (a Sunday Mexican) With this post I would like to dispel the myth that Mexican food is necessarily complex and spicy cuisine. .. It will be a series of personal experiences that led me to love Mexico, I find that the cuisine of this country is wonderful and tiring at all: I could eat tacos every day! So much so that in this week's absence is just what I did, thanks to the arrival of Mexican uncles who have pampered and stuffed with good things every day!
Well, here is a Mexican-style Sunday dinner: tortillas corn, grilled meat, guacamole, onions and baked potatoes and hot sauce .... y ya esta!
For the corn tortillas is simple: you make a dough of corn flour (I always use the
Maseca ) and warm water, the dough should be soft but should be able to work with your hands. It should rest a half hour, then make into balls about 4 cm in diameter and stretch with
tortillera (if you have one!) Or with a rolling pin. It is then cooked on a hot plate, about 2 minutes per side. If they are done well, should swell.
The tortillas are the basis for any accompanying a bit 'as we have bread.
In my opinion, however, the grilled meat is the top! And here I would like to dispel another myth: the tacos are nothing more than tortillas stuffed with "something", so nothing strange things ... the grilled meat is perfect!
is how to prepare a taco meat Asada: you take a tortilla, it takes on a bit 'of meat (not much, if not, will not close!) Add whatever you like: onion, tomato, beans, salad cheese ... well, free rein to the imagination! If you like a little 'bit of hot sauce and a' lemon (my Mexican relatives use it everywhere and very wrong to say that age!) Rolled mo 'cigar and voila! QUE VIVA MEXICO!
