Taco Tuesday, here I come!įreshly pressed corn tortillas for some of my favorite Mexican tacos! My sister Chris always takes me there when I visit home, so it holds a special place in my heart, and always will. But, they are a close second and partially inspired by the most delicious tacos, mulita-style, from La Taquiza in L.A.
I still won’t label them as authentic, unless I was standing at el mercado in Monterrey, using all the wonderful ingredients right from the indoor/oudoor markets. In today’s blog post I share with you one of my absolutely favorite ways to prepare and eat tacos. There are plenty of fresh ingredients available to me now, which makes cooking alot easier and more enjoyable. When I first moved to central New York, there were no fresh chile peppers sold in the local markets!! I know! Can you believe that? And for those few awful years, lol, I used to purchase roasted jalapeños from a jar to use in my cooking. There are always ways you can adapt it to fit your taste and circumstances. Whatever method you feel comfortable with, that should never stop you from trying a recipe.
Some of us grill over charcoal, gas or do all our cooking indooors on the stove or oven. Of course, you want to prepare it as authentic as you can sometimes, but that is not always possible. So can they technically be called “al carbon” or “asada” even if not grilled over charcoal? I believe that all recipes are just a guidline, a matter of interpretation. Carne asada is typically grilled, but many times seared over a commercial flat top or in a cast iron pan. Not the same thing? The “al carbon” part of tacos al carbon is meat grilled over charcoal.
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