How do you fill your tacos? The choice seems endless from traditional Mexican fillings such as pork neck to vegan, with cauliflower and tahini. Plus some pro tips on technique, and what is hot right now. Cologne (dpa) – Taco time means grabbing corn tortillas and stuffing them with meat or vegetables, adding a tasty sauce, fresh herbs and a hint of spice. But what makes tacos so special? And which varieties are currently popular with taco fans? "The special thing about tacos is their brilliant taste, which doesn't always require a lot: a good tortilla, a filling that can also consist of leftovers from the day before, and a homemade salsa," says Andres Besson, founder and co-owner of the restaurant Los Carnales in Cologne. When guests come to the taquería, they like to order a plate of mixed tacos so they can try the different fillings: pork neck, chicken or vegetarian with soy filling. "When it comes to a single filling, we are particularly proud of our pastor," says Besson. "It's pork neck that melts on the trompo – a kind of kebab grill – in a secret, homemade pastor marinade," he says. He is half Mexican, and says among the many classic tacos in Mexico City, this dish is perhaps the most typical, and every taquería in Mexico has its own recipe. What are tacos, what is a tortilla? If you want to conjure up good tacos in your own kitchen, you should first know the difference between a taco and a tortilla. "If we compare tacos to a burger, the tortilla is the bun, and the taco is the whole burger," says Besson. Tortillas are round, flat flatbreads made from specially treated corn flour in Mexico. The process of nixtamalization dates back to the ancient indigenous cultures of Mexico and this too belongs to the art of tacos. "Only through this treatment with lime ash does the corn kernel soften and become accessible to the human body," Besson says. So, to make good tacos, you need good tortillas. Besson advises against using wheat flatbreads from the local supermarket, but rather Mexican-style corn tortillas, which can be found in specialist shops or online. When it comes to the filling, all cooks can get creative. "Unlike burgers, which are almost exclusively made with beef patties, there are no limits to the fillings for tacos, which results in enormous variety," says Besson. "Almost every taco should also have a combination of coriander, onions and lime. The filling is almost irrelevant, because this flavour alone makes you feel like you're in Mexico," says Besson, who originally studied Latin American regional studies. Spicy tacos It's also important to have a good salsa to top the tacos. Andres Besson's pro tip for this. "The spiciness of the salsa should be just above your comfort zone. This gives the taco an exciting spiciness that is thrilling but not overwhelming." Tacos can be filled with pork neck, chicken or a soy alternative. If you're using chicken and want to follow the original Mexican recipe, you shouldn't cut the meat for the tacos, but pull it apart, as Besson reveals. To do this, first cook the meat and then pull it into fine strips using two forks or your hands. "Marinades with chipotle chillies go very well with this – you can buy them in tins," he says. "If you don't like it too spicy, you can simply salt the pulled chicken well and fry it briefly on a high heat. Especially if there is still some skin on it, this will make it very crispy while still keeping it juicy." For the vegetarian version with soy filling, you can use soy curls which are available in well-stocked supermarkets. "When cooking, don't skimp on the salt, otherwise you'll end up with a dull soy flavour," says Besson. In his taquería, the soy filling is prepared with a secret pastor marinade. At home, as with chicken, a marinade with chipotle chillies is suitable for marinating the soy curls. It is also possible to fry the soy shreds on a high heat so that they become crispy. "It's important not to skimp on the fat," says Besson. Just fill a tortilla with these shreds, salad and fresh vegetables, garnish with salsa, and your delicious tacos are ready to serve. Vegan tacos with cauliflower filling If you want to try something new instead of the more classic fillings, Bianca Zapatka has just what you're looking for on her vegan food blog, where she shows how to make cauliflower tacos with tahini sauce. She serves corn tortillas with roasted cauliflower, black beans, red onions, cherry tomatoes, avocado and jalapeños. Parsley, sesame seeds, lime, various spices and home-made tahini sauce also add to the delicious flavour. Change the sauces, simply swap the ingredients Sound complicated? Not from Zapatka's point of view. "My recipes are easy to follow and guaranteed to work. It's important to me that everyone can make my recipes," she says. You can also swap ingredients and use your own imagination with this taco recipe. "Creativity is always allowed," says Zapatka. "Of course, you should stick to the basics to ensure success. But you can let your imagination run wild with the fillings and sauces." You could replace the tahini sauce with a peanut sauce if you wish. If you don't like cauliflower or want to try an alternative, you can also use radishes, shredded cabbage, peppers, corn, kidney beans or chickpeas for the filling. Basically, anything you have in your fridge or pantry that you like to eat can be used as a taco filling. Tacos for a party or a romantic evening If you don't have the ingredients for the tahini sauce at home yet, follow Zapatka's professional tip when shopping. "Tahini sauce is creamy and has a spicy sesame flavour. To prevent the sauce from tasting bitter, it's important to choose the right sesame paste," she says. "I prefer sesame paste made from roasted, hulled sesame seeds." Whether you add cauliflower or kidney beans, and tahini or peanut sauce, this is a dish "suitable for any occasion," says Zapatka. "It's perfect for a cosy evening for two or a party with friends." The beauty of tacos is that they can be served at any time with variety and a great taste virtually guaranteed. The following information is not intended for publication dpa/tmn jfa cwg nhr xxde arw
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