Five delicious tacos, the most authentic Mexican style

The amount of freshly squeezed lime juice 1 lime

2 oranges

dried oregano 1 teaspoon (4.9ml)

cumin powder 1/2 teaspoon (2.5ml)

3 chives

Ancho chile powder) 2 tablespoons (30ml)

apple cider vinegar 2 teaspoons (9.9ml)

brown sugar 1 teaspoon (4.9ml)

fresh thyme 8 sprigs

bay leaves 6 pieces

tortilla for serving

topping of your choice

[ Method]

1, cut the fish steak into 7.5cm long sections. Spread a large piece of tin foil on the baking tray, place the fish fillets, and sprinkle half a teaspoon of salt.

2, two oranges, one juice and one slice. Pour orange juice, chili powder, lime juice, dried oregano, cumin powder, green onion, Anqiu chili powder, apple cider vinegar, and brown sugar into a blender and beat smoothly. Then pour it on the fish steak, flip it and dip it on both sides. Sprinkle fresh thyme on the fish and layer with sliced ​​oranges. Put another piece of tin foil on the top and pinch the surrounding circle to death. Put it in the refrigerator and marinate for 1 to 4 hours.

3. Put a grill on the upper 1/3 of the oven and preheat the oven to 245 degrees. Put the fish steak into the oven and bake for 25 minutes, then take it out, scrape off the thyme and orange slices.

4. When eating, take a piece of fish and place it in the center of the tortilla, and sprinkle some toppings of your choice (sweet red pepper stuffed with water, diced avocado, roasted green onions and cilantro), roll it up and eat.

→→→Roast scallions like this: Take a few scallions, cut them into sections of appropriate length, and cut them longitudinally. Place them in a pan on medium-high heat and fry for 5 to 8 minutes. When roast marks appear, remove from the fire and sprinkle with green. Mix the lemon juice and salt well.

Mexican braised pork taco

Total time: 3 hours 10 minutes

six servings

[Ingredients]

fresh thyme 5 branches

boneless pig buttocks 3 pounds (1361g)

zz 5 garlic cloves

bay leaves 2 pieces

freshly squeezed lime juice 2 limes

freshly squeezed orange juice 1 orange

kosher salt moderate amount

tortilla serving

topping of your choice

[Method]

1 , Tie the thyme tightly with string. Cut the pig's buttocks into large pieces and throw them into the pot. Add garlic, bay leaves, thyme, then add vegetable oil, lime juice, orange juice, 1 cup of water, and 2 teaspoons of salt. Reduce the heat, cover and cook for 1 hour, stirring occasionally.

2. Open the lid and continue to cook for about 1 hour and 15 minutes, stirring once or twice in the middle. Until the tip of the hips is very soft, cook for another 35 minutes on medium heat. Stir a few more times in the middle. The soup in the pot has almost evaporated. Throw away the thyme and bay leaves, and shovel the sticky bottom of the pot while raising the heat to medium and high heat. Ingredients, stir fry for about 10 minutes, until the back buttocks turn golden brown.

3. When eating, scoop one or two marinated buttocks on the center of the tortilla, and sprinkle some toppings of your choice (Mexican cream, green salsa and pickled onions are recommended), roll up and eat.

→→→Here is how to find salsa: 6 salsa (salsa), a refreshing and sour Latin style and delicious

→→→So pickled onions: 1 onion shredded, pour 1 cup of apple cider vinegar, half Cup of water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon coriander seeds, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt to boil, cook for another 2 minutes and turn off Fire and marinate until the juice is completely cool.