What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Red Onion Mexican Street Tacos! As promised, today’s feature recipe takes us down the road to Jalisco-style tacos. Forget about the “loaded” tortilla shells you may be familiar with, or even default to when making Mexican food at home. This handheld taco steps “outside the box”. The ingredients are fewer, yet focus on freshness. For those who appreciate it, cilantro is a star attraction. Roasted meat, shredded into small pieces, and chopped red onions with a squeeze of lime wedge create a flavor explosion that, honestly, will pull you back enough to slow down and savor every bite. Perhaps you may even chew your food 20 or 30 times before swallowing to appreciate this virtual trip to a seldom-traveled Mexican village.
RED ONION MEXICAN STREET TACOS
24-count street-size corn tortillas
1 pound seasoned shredded turkey or pork carnitas
1 red onion, chopped
1 bunch fresh cilantro, chopped
2 limes, cut into wedges
Jalisco Pico de Gallo*
Warm shredded carnita meat in a microwave-proof covered casserole dish until steamy and heated through. Set aside. To warm street-size corn tortillas, place a dry iron skillet on the stove top over medium heat. Cook tortillas 30 seconds per side. Wrap a stack of five or six in aluminum foil to keep warm in a 200° preheated oven. When ready to assemble, place a portion of carnitas on each corn tortilla. Layer with chopped cilantro and red onions. Squeeze a lime wedge over all. Top with Jalisco Pico de Gallo.
*Follow the link for recipe.