How to Make Taco? Best Taco Recipe

Taco Types

Hard-shell tacos

Beginning from the early part of the twentieth century, various types of tacos have become popular in the United States and Canada. An early appearance of a description of the taco in the United States in English was in a 1914 cookbook, California Mexican-Spanish Cookbook, by Bertha Haffner Ginger. The most common type of taco in the US is the hard-shell, U-shaped version, first described in a cookbook, The good life: New Mexican food, authored by Fabiola Cabeza de Baca Gilbert published in Santa Fe, New Mexico, in 1949. These types are sold by restaurants and by fast food chains, while kits are readily available in most supermarkets. Even non-Mexican oriented fast food restaurants have sold tacos. Mass production of this type of taco was encouraged by the invention of devices to hold the tortillas in the U-shape as they were deep-fried. A patent for such a device was issued to New York restaurateur Juvencio Maldonado in 1950, based on his patent filing of 1947 (U.S. Patent No. 2,506,305). Such tacos are crisp-fried corn tortillas filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole.

Soft-shell tacos

Traditionally, soft-shelled tacos referred to corn tortillas that were cooked to a softer state than a hard taco - usually by grilling or steaming. More recently, the term has come to include flour tortilla-based tacos mostly from large manufacturers and restaurant chains. In this context, soft tacos are tacos made with wheat flour tortillas and filled with the same ingredients as a hard taco.

Breakfast tacos

The breakfast taco, found in Tex-Mex cuisine is soft corn or flour tortilla filled with meat, eggs, or cheese, and can also contain other ingredients. Some have claimed that Austin, Texas is the home of the breakfast taco. However, food writer and OC Weekly editor Gustavo Arellano responded that such a statement reflects a common trend of "whitewashed" foodways reporting, noting that predominantly Hispanic San Antonio, Texas "never had to brag about its breakfast taco love—folks there just call it 'breakfast'".

Indian taco

Indian tacos, or Navajo tacos, are made using frybread instead of tortillas. They are commonly eaten at pow-wows, festivals, and other gatherings by and for indigenous people in the United States and Canada.

Taco Recipe/ How to make a taco at home/ Best homemade taco

Grilled Shrimp Tacos with Sriracha Slaw

YIELDS:4

PREP TIME: 10 MINS

TOTAL TIME:40 MINS

INGREDIENTS

1/4 c. extra-virgin olive oil

3 tbsp. freshly chopped cilantro

Juice of 3 limes, divided

kosher salt

Freshly ground black pepper

1 lb. large shrimp, peeled and deveined

1/4 head red cabbage, shredded

1/4 c. mayonnaise

1 tbsp. sriracha

4 medium tortillas

DIRECTIONS

1. In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.

2. Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.

3. Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and Sriracha. Season with salt.

4.Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.

5.Grill tortillas until charred, 1 minute per side.

6. Serve shrimp in tortillas with slaw

Ground Beef Tacos

·Prep 25 MIN

·Total 30 MIN

·Ingredients 12

·Servings 6

Ingredients

1lb lean ground beef

1medium onion, chopped

1teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1can (8 oz) tomato sauce

12 Old El Paso  crunchy taco shells

1 1/2 cups shredded Cheddar cheese (6 oz)

2 cups shredded lettuce

2 medium tomatoes, chopped

3/4 cup Old El Paso  Thick 'n Chunky salsa

3/4 cup sour cream, if desired

Steps

Heat oven to 250°F. In the large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef are thoroughly cooked, stirring frequently. Drain.

Stir in chili powder, salt, garlic powder, and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.

Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.

To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.