Invention of corn flat bread is ancient and dates back to the Olmec culture back in 1,500 BC into Aztec empire. The word "taco" is however very new, it originates from Mexican silver miners in the 18th century. Gunpowder was wrapped in a paper like a “taquito” and inserted into rocks before detonation. By this time, tacos were known as the food of the working class, which included miners. This resulted in their portable street food being called “tacos de minero“, also known as “miner’s tacos”. It was a corn tortilla with a spicy filling consisting of cheap offcuts and organs. This daily staple was filling, delicious, and affordable.
Ingredients
The Taco was first introduced to the United States in 1905. Mexican migrants were coming in to work on railroads and other jobs and started to bring their delicious food with them. By 1920, the food Mexican immigrants brought in started to fuse with American ingredients. Cooked organs were replaced with the more palatable ground beef and chicken. Cheddar cheese, cool lettuce, tomato became standard fillings. This became known as the ultimate taco to Americans whose traditional cuisine favored more subtle flavors.
Directions
- Heat up oil or lard and sear the meat in the pressure cooker pot.
- Work in batches to ensure proper browning, once done set aside.
- Sauté onions and cook until softened and starting to brown, about 5 minutes.
- Add the garlic and spices, sauté till aromatic.
- Deglaze with beer and cook until beer is reduced by half.
- Return the seared meat to the cooking bowl.
Slow cooking method
Slow cook on HIGH for 8 hours, or on LOW for 12 hours.
Pressure cooking method
Pressure cook on 80kpa for 1 hour and 30 minutes (90 minutes) with Auto Quick release.
- When cooking has completed, carefully remove the bones from the meat and discard.
- Shred the meat and season with orange juice or any other fresh citrus.
- Strain the cooking liquid, skim fat from the surface and reduce.
- Serve immediately with lime wedges, warm tortillas and toppings of your choice.
Ingredients
Directions
- Heat up oil or lard and sear the meat in the pressure cooker pot.
- Work in batches to ensure proper browning, once done set aside.
- Sauté onions and cook until softened and starting to brown, about 5 minutes.
- Add the garlic and spices, sauté till aromatic.
- Deglaze with beer and cook until beer is reduced by half.
- Return the seared meat to the cooking bowl.
Slow cooking method
Slow cook on HIGH for 8 hours, or on LOW for 12 hours.
Pressure cooking method
Pressure cook on 80kpa for 1 hour and 30 minutes (90 minutes) with Auto Quick release.
- When cooking has completed, carefully remove the bones from the meat and discard.
- Shred the meat and season with orange juice or any other fresh citrus.
- Strain the cooking liquid, skim fat from the surface and reduce.
- Serve immediately with lime wedges, warm tortillas and toppings of your choice.