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Tacos Hernandez Discada tacos. Serves: 6 (3 street tacos per person) / Prep time: 40 minutes / Total time: 1 hour 15 minutes 1/2 medium white onion, diced. 1/3 cup pork chorizo. 1/3 cup diced ham ...
Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. [2] Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.
Chorizo con huevos is a popular breakfast dish in Mexico and areas of the United States with Mexican populations. It is made by mixing fried chorizo with scrambled eggs. Chorizo con huevos is often used in breakfast burritos, tacos, and taquitos. Another popular Mexican recipe is fried chorizo combined with pinto or black refried beans.
Discada is a mixed meat dish popular in the northern Mexican cuisine. The dish includes a mixture of grilled meats cooked on an agricultural plow disk harrow , hence its name. The basic meats for a traditional discada include beef (usually a flank cut ), bacon , ham , sausage , and Mexican chorizo . [ 1 ]
Choose from either steak, birria, shrimp, chicken, al pastor, carnitas, chorizo, or sautéed mushrooms at Tacos My Guey, and get it wrapped up in a 12-inch tortilla with rice, beans, sour cream ...
Black-metal-inspired taco pop-up Evil Cooks, known for its subversive dishes and genre-bending taco omakase, opens a bricks-and-mortar in El Sereno.
Alambre (Spanish: ⓘ) is a Mexican dish consisting of a choice of meat—popular choices include grilled beef, al pastor, chicken, and shrimp—topped with chopped bacon, bell peppers, onions, cheese, salsa, and in some variations, avocado. [1] [2] Similar to fajitas, it is usually served with freshly made corn or flour tortillas. [1]
Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, where they remain most prominent; today, though, it is a common menu item found in taquerías throughout Mexico.