Pico de gallo, hot sauce, sour cream, lettuce, & cheese

It might be a rare sight, but I like jalapenos on mine! It compounds with the hotsauce! ��

Guacamole

Meat

Sour cream, and hot sauce.

authentic mexican tacos have raw onions, cilantro and lime, along with the meat and salsa roja and salsa verde, in a soft and warm tortilla, my favorites in an authentic taco

Onion, cilantro, salsa verde, all you need preferably on tongue tacos!

Tomatoes, onions and cilantro

cilantro,salsa verde and lime

Onion, cilantro, lime juice, cheese and hot sauce.

Taco sauce/Hot sauce. I mean, you wouldn't eat buffalo wings without buffalo sauce would you?

A dollop of sour cream goes a long way toward making an amazing experience.

tomato

If u ve decided to take the plunge, might as well be a sprinkle of cyanide ( finely crushed for best effect)

Well what kind of tacos are we talking about? If it’s street tacos the only thing on them should be the tortilla, meat, cilantro, onion and hot sauce. If it’s the hard shell ones, then everything on the soft taco plus cream, cheese and cabbage at times.

adobo, sazon, jamon, onion powder, maybe garlic but first 3 might have enough already. and then mexican style is always the way to go. also corn > flour . trust use crema salvadoreña & the green cholula sauce too

So many types of beef taco, and you’re not even letting us know how you make them.

cilantro onion and corn tortillas.

I would add cumin too I know the adobo and sazon have some but I would want to make sure the cumin flavor was definitely present.

First off, stop doing white people tacos.

Saute some onions, jalapenos, and garlic in butter and add salt & pepper. Once the raw smell's cooked off and it's all softened, throw in the beef. Add in cumin, oregano or marjoram, fresh ground chiles preferably guajillo (a few arbols too if you want it spicy), a bit of beef bone broth, salt & pepper to taste, and then bring to a light boil and drop down temp to low and let simmer til the liquid evaporates (this softens the beef too).

Meanwhile, dice some tomato, red onion, serrano (you want like a 8:2:1 tomato : onion : pepper ratio), and cilantro, toss in a bowl and add a bit of fresh lime juice, salt & pepper; this is your pico. Make some avocado slices if you want and squeeze some fresh lime over them.

Briefly heat up some corn tortillas so they soften, and layer them so you have two tortillas per taco. Once the meat's done, place on tortilla, top with cojita or shredded asedero or oaxaca cheese depending on your preference, then avocado if you had any, pico, and salsa (either just hot sauce or homemade is fine, but homemade recipe I'll do another time). Eat, and enjoy.

It's basically kind of sort of picadillo, minus potatoes, and you absolutely can throw in some whole carrots and potatoes into the pot when you add in the broth and cook for 30 minutes and you'd be golden.

Pickled red onions are also delicious on tacos

Depends. Are we talking street tacos or ground beef hard shell tacos?

For the former, onions, cilantro and a salsa of your choosing.

For the latter, cheese, sour cream, lettuce, and hot sauce.

https://therecipecritic.com/the-best-homemade-taco-seasoning/

If you wanted to make the American style tacos like you might see in a Taco Bell commercial, the most usual way to make them is with a packet of "taco seasoning mix" that you buy at the grocery store and mix with ground beef as you're cooking it. This is a recipe for making it at home that looked okay.

one thing all these home made blends seem to have skipped out on is the cornstarch (might be called corn flour in your part of the world) The cornstarch might seem like the sort of pointless stretcher ingredient that gets added into processed food but it really does help the grease and moisture from the ground beef turn into sort of a sauce, so if you decide to use a recipe like this you might consider adding a tablespoon or so of cornstarch to the recipe.

If you add the cornstarch, you should also add a few tablespoons of water or broth when you add it to the ground beef.

It depends on the type of taco, but my ideal basic "street taco" would be something like:

small soft corn tortilla, carne asada (steak) or carnitas (pork), diced onion, cilantro, a squeeze of lime juice, and your preference of hot sauce. You'd usually serve 3 of these small 2-3 bite tacos per person.

You can make a lot more extravagant tacos, either hard shell (classic American style) or soft. Soft tacos can either be folded or rolled almost like a burrito.

Diced raw white onion, cilantro, and red or green salsa.

I just mean there are two "classes" of tacos, and the appropriate toppings will depends on which class you're looking at making.

Lime goes on any taco - beef, pork, chicken, shrimp, fish.

Hot sauce and squeezed lime for more authentic ones. Verde or roja sauce if any is provided.

I use a combination of cumin, oregano, cilantro, garlic, onion, chili powder, salt and pepper, usually "fry" it all in some olive oil to bloom the flavors, then add it back to the meat and mix it in with a tiny bit of baking soda and lime juice. Then brown it all until I get some crispy bits. Try to use 85% lean or fattier.

Besides salt--cumin, chili powder, some paprika, some cayenne, and MSG. And the meat gets added after sauteeing an onion and some garlic.

I buy dried chilis from my local grocery and use them to make seasoning. Here's the outline:

Chili powder (for 1 pound of ground beef or other meat - turkey also works well):

• 4 Ancho chilis

• 4 Guajillo chilis (or just 2 for "extra mild")

Rip the stem out of all the dried chilis and then de-seed them. Tear the fruits into smaller pieces and then put them all into a spice grinder or small blender. Grind for 20-30 seconds to make chili powder.

To this chili powder add:

• 1 tablespoon cumin (if you can use whole cumin and grind along with the chilis it is even better!)

• 1/2-1 teaspoon salt (depending on your preference for saltiness)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder, OR blend 1/2 yellow onion until liquified and add that directly to the meat

• 1/4 teaspoon MSG (yes, trust me)

Brown the meat and mince/mash it up into smallish pieces while cooking, and drain any excessive fat. If you use a 90/10 ground beef blend you shouldn't need to drain - 80/20 you'll definitely need to. If you used turkey or a very lean meat, you may need to add some fat - I'd use olive oil at that point but anything would work - lard, canola, etc (after browning, not during - you want the oil in the next part). Once the meat is browned and you have a little bit of fat in the skillet but not enough that it's pooling, add the blended chili powder on top, then add 1-2 cups of warm water (use warm or hot water so you don't thermally shock your skillet and deform it). Mix well, ensuring all the chili powder is mixed in and distributed. Cover and simmer on low for twenty minutes or until most of the water is gone. You don't really need or want tomato in this.

It will be divine. Using actual chilis and grinding them everytime is a gamechanger, very low effort (~5 minutes), and now my daughter begs me for taco night.

Yes, and if you make your own seasoning, add the smallest dash of cinnamon as well. Careful, though, too much and it's overpowered.

Penzeys has a really good taco seasoning

Any neutral flavor oil works.

Whatever seasoning you use, make sure you use beef broth instead of water.

For the FIRST TIME and you do THIS? Bruh these look bussin. And I’m from NM so I know my tacos. Great job!

They look really fresh and tasty, well done!

you gave the recipes, much happy ty!

These look so delicious!

Either cheese or habanero sauce

sour cream

Guacamole!!

Cheese

Cilantro, onions, hot sauce. Preferably Verde.