Best Pulpo Encebollado Tacos Recipes

Puerco Enchilado Tacos image

Provided by Marcela Valladolid

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
4 cloves garlic
1 small white onion, roughly chopped
Salt
8 dried guajillo chile peppers, seeded
1 small Roma tomato, quartered
1 bay leaf
For the tacos:
3 tablespoons vegetable oil
1 russet potato, peeled and cut into 1-inch cubes
1 1/2 pounds boneless pork butt, cut into 1-inch cubes
Freshly ground pepper
1 1/2 cups beef broth
Corn tortillas, warmed, for serving
Fresh cilantro and diced white onion and radishes, for topping

Steps:

Make the salsa: Heat the vegetable oil in a heavy saucepan over medium-high heat. Add the garlic, onion and 1/2 teaspoon salt and cook, stirring, until the onion is translucent, about 4 minutes. Add the chiles, tomato, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium; simmer until the chiles are soft and tender, about 20 minutes. Remove from the heat and let cool slightly.
Remove the bay leaf, then transfer the vegetables and about 1 cup cooking liquid to a blender and puree until smooth, adding more cooking liquid if necessary. Strain through a fine-mesh sieve back into the pan; cook until slightly reduced, about 10 minutes. Set aside.
Make the tacos: Heat the vegetable oil in a large heavy saute pan (do not use a nonstick pan) over medium-high heat. Add the potato and saute until golden, 8 to 10 minutes; transfer to a bowl. Add the pork to the pan, season with pepper and sear until browned, about 3 minutes per side. Add the broth and bring to a simmer. Add 1 cup of the prepared salsa and return the potato to the pan; cover and simmer until the pork is fork-tender, 50 minutes to 1 hour. Serve in tortillas; top with more salsa, cilantro, onion and radishes.

Ensenada-Style Fish Tacos image

Provided by Marcela Valladolid

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 21

1/2 cup all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup dark Mexican beer, such as Dos Equis Ambar
Neutral oil, for frying
1 cup all-purpose flour
Salt and freshly ground black pepper
2 pounds cod, cut into 5-by-1/2-inch strips (about 16 strips)
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 teaspoon chili oil
1/2 teaspoon crumbled dry oregano
Pinch of sugar
1 cup shredded Brussels sprouts or cabbage
Salt and freshly ground black pepper
8 corn tortillas
Mexican crema, for serving
Store-bought pico de gallo salsa, for serving
1/2 red onion, thinly sliced
Store-bought pickled jalapenos in strips (not crosswise, like for nachos)

Steps:

For the batter: Mix the flour, mustard, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Gradually add the beer while whisking; the beer will make your batter crispier and more airy. Whisk until combined, then set the batter aside.
For the cod: In a large deep skillet over medium heat, add enough oil to cover 1 inch of the skillet and heat until the oil reaches 350 degrees F.
On a large plate, combine the flour and 1 teaspoon salt. Season the fish strips with salt and pepper. Coat the fish in the flour mixture, then dip them into the beer batter. Fry in batches in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to a rack for the excess oil to drain.
For the Brussels sprouts slaw: In a bowl, add the olive oil, vinegar, chili oil, oregano and sugar and whisk to combine. Add the Brussels sprouts and toss to coat. Season with salt and pepper.
For the tacos: Heat the tortillas directly over a gas burner until charred in spots but still pliable. Make the tacos with the warm tortillas and fish, then top with the crema, Brussels sprouts slaw, salsa, red onions and jalapeno.