The Tacos Fronterizos (the tacos from the US border area)
To a person living in northern Mexico the designation "Tacos Fronterizos" simply means a taco from the border area, rather than an official or specific mexican recipe with a predefined procedure. I found
this easy recipe from Tijuana, never known for being a quiet place this is a city that is right at the border with the United States, but keep in mind that tacos fronterizos can be made by many different ways. Tacos are also often filled with some kind of stewed meat, such as the birria recipe, found at that page.
Recipe for Tacos Fronterizos
Ingredients for 6-8 people:
* 3 lbs. of pork shoulder meat
* 6 red chiles such as the Aji Colorado
* 2 chiles poblanos
* 6 plum tomatoes
* 2 dry chiles, such as pasilla or guajillo
* 2 onions,
* vegetable oil
* 16 corn tortillas.
Making this recipe:
1) Season the pork meat and sear it on all sides in a pot with hot oil. Then, wrap it in foil, place in a pot or dutch oven, add 5 cups of water and slowly cook, closed in the oven for 3 hours at 300 F (150 °C). Remove, allow to cool down and shred or cut the meat into thin strips. Reserve in a bowl.
2) Wash the red peppers and char them directly over the gril or on the stove, until they are completely black. Put them in a sealed plastic bag, wait 10 minutes, then take out, peel them and remove seeds and veins.
3) Put the tomatoes in a deep pot, sprinkle with salt, grind some black pepper over and a pour a trickle of corn oil. Cook in your preheated oven at 350 ˚F for 30 minutes. Pull out of the oven and blend (with or without skin) with the peppers, onions (sauteed in advance), salt and pepper using a blender or food processor. Pour this sauce to a skillet and heat over low heat.
4) Meanwhile, wash, cut the poblano chiles and remove veins and seeds. Cut them in thin slices and cook them until they are tender. Put the cooked poblano chiles in the tomato sauce, season with salt and pepper. Mix the pork in and cook for 2 to 3 minutes more. Make your tacos fronterizos with warmed up corn tortillas.
If desired, serve with a dressing made with 1 cup cream cheese, 3 tablespoons of plain yogurt, salt, pepper, cilantro and a few drops of tabasco sauce.
Enjoy your meal...
* 3 lbs. of pork shoulder meat
* 6 red chiles such as the Aji Colorado
* 2 chiles poblanos
* 6 plum tomatoes
* 2 dry chiles, such as pasilla or guajillo
* 2 onions,
* vegetable oil
* 16 corn tortillas.
Making this recipe:
1) Season the pork meat and sear it on all sides in a pot with hot oil. Then, wrap it in foil, place in a pot or dutch oven, add 5 cups of water and slowly cook, closed in the oven for 3 hours at 300 F (150 °C). Remove, allow to cool down and shred or cut the meat into thin strips. Reserve in a bowl.
2) Wash the red peppers and char them directly over the gril or on the stove, until they are completely black. Put them in a sealed plastic bag, wait 10 minutes, then take out, peel them and remove seeds and veins.
3) Put the tomatoes in a deep pot, sprinkle with salt, grind some black pepper over and a pour a trickle of corn oil. Cook in your preheated oven at 350 ˚F for 30 minutes. Pull out of the oven and blend (with or without skin) with the peppers, onions (sauteed in advance), salt and pepper using a blender or food processor. Pour this sauce to a skillet and heat over low heat.
4) Meanwhile, wash, cut the poblano chiles and remove veins and seeds. Cut them in thin slices and cook them until they are tender. Put the cooked poblano chiles in the tomato sauce, season with salt and pepper. Mix the pork in and cook for 2 to 3 minutes more. Make your tacos fronterizos with warmed up corn tortillas.
If desired, serve with a dressing made with 1 cup cream cheese, 3 tablespoons of plain yogurt, salt, pepper, cilantro and a few drops of tabasco sauce.
Enjoy your meal...
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