The Mexican dishes made with beef are very succulent and rich and the taco food is one of them since they combine the flavors that exalt the culture of each town. As is well known, the fillings of these tacos are based on different cuts of cattle that, through different types of cooking, enrich the preparation and its assembly even more.
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Types of cut beef and its preparation.
The beef skirt, used in a broken way, preparing in the oven or in stew. The shoulder and the “aguayón”, are the ideal cuts for ground meat or chopped in stews, since its moderate fat content is not invasive providing juiciness and flavor. Southern are extracted from the hind legs, are the most common for stewing in pieces or steak. Roast-beef, T-bone, chop, and sirloin, are used mostly whole or in steak to roast on charcoal or sauté with vegetables.
Most used sauces in beef tacos.
A true and authentic beef taco should always bring a good sauce that enhances all its flavors, for this reason it is important to know how to choose the right ones, here I leave you the most used. Both green and red sauces can be unified in the same taco, being prepared more directly prepared in molcajetes such as tamarind and chipotle sauce, that of morita pepper, habanera and guacamole with serrano pepper. When the beef is prepared on the barbecue you cannot miss an exquisite drunk sauce.
The most popular beef tacos.
Those of southern are the most popular these are different from others by carrying 2 tortillas in their base, in addition we can also mention the one of “caldillo durangueño” characterized by having a very juicy stew with spicy sauce and the “aporreadillo” that is of fried cecina accompanied with eggs. The states of Mexico that consume more this type of tacos are the DF, Durango and Nuevo León, in the United States specifically in New York City there are taco stands specialized in beef, likewise in Nicaragua, Panama, Costa Rica , Brazil, Uruguay and Argentina, these last 2 being great consumers for their tradition and high meat production.