If you wonder why Mexicans get offended when others (who are not Mexicans) think that tex mex tacos are the same than tacos eaten in México, here the answer.
And the Mexican who is offended when someone offers you some tacos tex mex why not test my infusion and tell me if you liked. (of course, nothing can substitute our beloved Authentic Traditional Mexican Tacos).
Mexican Tacos vs TexMex Tacos
1. As Mexican, I have to tell you that Tex – Mex is not Mexican Food is a mix of southwest & Mexican food, although it doesn’t mean it doesn’t taste good 😉
2. As Mexican, I can say, we will always be proud and protect our Traditional Mexican dishes, but it doesn’t mean we’re not open to the infusions.
3. The taco fillings in México are wide in variety, from beans and cheese, vegetables, rib eye and more, but ground beef or better know as “Picadillo”, is very rare.
4. Seriously,it is very rare in Mexico to find ground meat tacos in the street tacos vendors LOL
5. Our tacos are always made with corn tortilla or flour tortilla (Mostly in the north of Mexico) not with deep fried hard shell. Mexicans don’t know what is a double decker taco.
6. The Mexican tacos garnish are onion, cilantro, splash of lime and spicy salsa or pico de gallo, Mexican tacos are not dressed with lettuce, tomatoes, sour cream and avocado, but indeed those tacos are tasty!
So, why not to mix both? Tex Mex tacos + Mexican Tacos?
What I do is: mixing both, for example, I make the Tex-Mexican tacos with ground turkey (because I’m obsessed with turkey) I add lettuce, tomatoes or pico de gallo, sour cream, avocado, splash of lime, and of course a very spicy salsa and voila!
The result? A very Tasty tex-mexican tacos without hurting my Mexican feelings and without hurting the family craving for tex mex tacos.
*Adapted from: cookiemonstercooking.com
Makes: 12 – 14 Tacos
Serves: 4 People
for the filling:
- 500 + grs Ground Lean Turkey
- 1 tsp olive oil
- 1 medium onion, finely chopped
- 2 tbsp chilli powder
- 2 tsp cumin
- 1 tsp oregano
- 2 cloves garlic, minced.
- ½ cup tomato sauce
- ½ cup chicken broth
- 1 to 2 tsp cider vinegar
- 1 tsp brown sugar
- salt and pepper, to taste.
- 10 to 12 whole grain (preferably) taco shells OR Soft Corn Tortilla
- Shredded Boston lettuce or Chopped Cilantro.
- Diced tomatoes
- Mashed avocado (add splash of lime, salt and pepper)
- Shredded cheese and/or Fresh Chesee and/or Feta Cheese
- Natural greek yogurt – Sour cream or Mexican Cream
- Salsa verde or Basic Salsa
- Heat the olive oil in a large skillet over medium high heat. Add the onion and cook for about 5 minutes, until softened. Add in the chilli powder, cumin, oregano and garlic and cook for 30 seconds, until fragrant.
- Add the turkey to the skillet and cook for 3 to 5 minutes, break the meat into smaller pieces as it cooks. The turkey should be cooked through but still slightly pink.
- Add in the tomato sauce, chicken broth, vinegar and brown sugar. Mix and stir. Bring to a simmer and cook for about 15 minutes +-, until the mixture has thickened. Turn off the heat and season with salt and pepper to taste. Stir in the chopped cilantro.
- Spoon the filling into the taco shells or Tortilla and then top with veggies, cheese, yogurt and salsa as desired.Buen Provecho!Val,