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Tacos al Estilo Clásico

Tacos al Estilo Clásico
Logged by @test

Nutrition Facts

Per 300g serving

% Daily Value based on a 2000 kcal diet

Calories 450 kcal
23% DV
Total Fat 20.0g
31% DV
Monounsaturated Fat8.0g
Polyunsaturated Fat3.0g
Saturated Fat7.0g
Total Carbohydrate 42.0g
14% DV
Fiber5.0g
Starch34.0g
Sugars4.0g
Protein 24.0g
48% DV
Animal Protein20.0g
Plant Protein4.0g

About

A small serving of tacos with tortillas and a typical savory filling.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)4.0mcg13%
Choline55.0mg10%
Folate (B9)45.0mcg11%
Niacin (B3)6.0mg38%
Pantothenic Acid (B5)1.2mg24%
Riboflavin (B2)0.3mg23%
Thiamin (B1)0.2mg17%
Vitamin A180.0mcg20%
Vitamin B121.2mcg50%
Vitamin B60.4mg24%
Vitamin C12.0mg13%
Vitamin D0.4mcg2%
Vitamin E1.8mg12%
Vitamin K18.0mcg15%

Minerals

NutrientAmountDV%Half-life
Calcium140.0mg14%
Chromium4.0mcg11%
Copper0.2mcg0%
Iodine20.0mcg13%
Iron3.5mg19%
Magnesium45.0mg11%
Manganese0.6mg26%
Molybdenum8.0mcg18%
Phosphorus220.0mg31%
Potassium420.0mg9%
Selenium18.0mcg33%
Sodium700.0mg30%
Zinc3.0mg27%

Tacos al Estilo Clásico

Headnote


These tacos are built on restraint: warm corn tortillas, seasoned meat, and the clean freshness of lettuce and tomato, finished with cheese and salsa. The balance must be exact, with enough heat and moisture from the filling to soften the tortilla without collapsing it. Properly assembled, they eat with clarity, not excess.

Recipe essentials


  • Dish category: Savory handheld

  • Cuisine or origin: Mexican-inspired

  • Course type: Main course

  • Yield: 1 serving

  • Serving size: 300 g

  • Prep time: 10 minutes

  • Cook time: 8 minutes

  • Total time: 18 minutes

  • Difficulty: Easy


    • Equipment


  • Heavy skillet or griddle

  • Small sauté pan

  • Cutting board

  • Chef’s knife

  • Spatula

  • Warm serving plate


    • Ingredients



    Main assembly


  • Corn tortillas, 90 g

  • Seasoned meat filling, 120 g

  • Lettuce, finely shredded, 20 g

  • Tomato, finely diced, 20 g

  • Cheese, finely grated, 20 g

  • Salsa, 30 g


    • Method


  • 1. Warm a skillet or griddle over medium heat. Heat the corn tortillas for 20 to 30 seconds per side, just until supple and lightly aromatic. Keep them warm and pliable; they should bend without cracking.

  • 2. Warm the seasoned meat filling in a small sauté pan over medium heat for 3 to 4 minutes, stirring once or twice, until hot throughout and lightly glossy. The filling should be moist, cohesive, and steaming, not wet.

  • 3. Place the tortillas on a warm serving plate. Divide the meat filling evenly among them, keeping the portion centered so the tacos hold their shape.

  • 4. Top with the lettuce, then the tomato, then the cheese. Finish with the salsa, distributing it evenly so it seasons without flooding the tortilla.

  • 5. Fold and serve immediately. The finished tacos should be warm, balanced, and neatly structured, with the tortilla still tender and the filling distinct.


    • Plating and serving


    Arrange the tacos in a tight line on a warm plate, folded and slightly overlapping. Serve immediately so the tortillas remain supple and the contrast between warm filling and cool garnish stays clear.

    Professional notes


  • Heat is essential: a cold tortilla will fracture, while an overheated one becomes brittle.

  • Keep the meat filling controlled in moisture; excess liquid will weaken the structure of the taco.

  • Add the salsa last so the upper layers remain defined and the tortilla retains enough integrity to eat cleanly.
    • Balanced
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