The Best Authentic Mexican Taco Recipe | Our New York Kitchen

Photo by Sarah Funk

If you asked us where we go to eat more in New York than anywhere else my answer would be Los Tacos No. 1. This to-go restaurant was created after three close friends from Tijuana, Mexico, and Brawley, California, decided to bring the authentic Mexican taco to the East Coast. Boy I’m glad they did! Before they arrived to the NYC scene we did not have authentic Mexican taco options!

Photo by Sarah Funk

For this episode of “Our New York Kitchen”, Luis and I share how to make Los Tacos No. 1 inspired tacos from home. Thanks EveryPlate for sponsoring this video. They make it easy and inexpensive to cook delicious healthy meals from home for as little as $4.99 per serving. Use code SARAHFUNK3 to bring that price to $2.99 per serving!

Photo by Sarah Funk

As you’re following this recipe, watch the video version for more details (and some good laughs). Enjoy your tacos!

EQUIPMENT YOU’LL NEED

Luis with his grill. Photo by Sarah Funk

INGREDIENTS YOU’LL NEED

  • Juice of 1 lime
  • 1/4 cup diced onions
  • 1 diced tomato
  • Few sprigs of Cilantro
  • 1/3 of a garlic clove, grated
  • ¼ cup crema (sour cream)
  • 1 Poblano pepper, cut into ribbons
  • 1 lb ground pork
  • 1 lb chicken tenders
  • ¼ cup Southwest Seasoning, split in half (or mix equal parts cumin/chili/garlic powder)
  • A few slices of pineapple
  • 8-10 corn tortillas
  • 2 tbsp of Canola oil
  • Donis Hot Sauce (to order DM them on instagram)

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    Photo by Sarah Funk

    THE RECIPE:

    PICO DE GALLO

    1. Mix the diced onions, tomato, cilantro, and lime. Season with salt and pepper to taste

    CREMA

    1. Mix the grated garlic with the sour cream, season if desired

    AL PASTOR (PORK)

    1. Place canola oil on frying pan and turn heat to medium-high.
    2. Once hot, drain any excess liquid off pork and begin to pan fry until golden brown
    3. Add poblano pepper and season with half of the southwest seasoning (or your seasoning mix)
    4. Take off heat and feel free to place on the plate to the side. Save leftover fat for warming the tortillas.

    POLLO ASADO

    1. Drain excess liquid off of the chicken, and pat dry.
    2. Season with the remaining southwest seasoning, or add mix (or other spices you would like!)
    3. On a grill (or on a frying pan with a little bit of oil) begin to grill/cook the chicken until it is fully cooked.
    4. Remove from grill once the chicken is done and is nicely charred on the outside.

    BUILDING YOUR TACO

    1. Warm tortillas on leftover fat from the pork, they should be warm and soft (not crispy since they’ll fall apart once you build your taco!).
    2. Make your tacos from your available toppings and enjoy sitting, or standing like us!

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