Stark Ivy - Dos Caminos Tacos: 100 Recipes for Everyones Favorite Mexican Street Food

Oil: I usually use blended oil: a combination of 90 percent vegetable (canola) oil mixed with 10 percent olive oil. This way, you get oil with the olive flavor but with a much higher flame point. Unless a recipe specifies olive oil, use blended oil.

Onions: In Mexico, white onions are most commonly used in cooking. However, yellow onions are fine.

Salt: I prefer either fine or coarse sea salt or kosher salt. To me, iodized salt imparts a metallic taste to food.

If you come upon an ingredient that you dont understand, youll find it in the back of this book.

QUANTITIES: Throughout the recipes, in most cases Ive tried to specify quantities for salsas, condiments, and side dishes. However, these are broad guidelines. Please enjoy your tacos your way. If you like more or less salsa, fine. If you want to use other condiments: also fine. My recipes are only meant as guidelines. As a point of reference, if you want to eyeball amounts of filling, at the restaurants we usually put about cup or 3 ounces of protein in each taco.

SPECIAL EQUIPMENT: Very little special equipment is needed to make tacos, and you probably already have most of it in your kitchen. A cast-iron skillet or plancha, electric blender, and food processor are very helpful. A barbecue is useful for grilling. For authentic Mexican cooking, a tortilla press and a comal, flat griddle, also are helpful.

GARLIC CLOVES, ROASTED: Set a heavy ungreased skillet or griddle over medium heat. Roast the garlic cloves, turning frequently, until blackened in spots and very soft, 10 to 15 minutes.

TORTILLAS, WARMED: Wrap the tortillas in foil and put them in a preheated 350-degree oven or toaster oven for 10 minutes. Or place them directly on the griddle or grill and cook until lightly browned on each side, about 1 minute, turning once.

TORTILLAS, FRIED: In a heavy skillet, heat about cup of blended oil to 350 degrees or until a drop of water added to the pan pops. Using tongs, slide the tortillas into the oil and quickly cook until small brown spots form on one side, 10 to 20 seconds. Turn and cook the second side to color. Remove to paper towels to blot the oil. You can stack fried tortillas on top of one another, separated by paper towels.

CHILES, ROASTING (FRESH): To enhance the flavor of chiles and remove their thin outer skin, put them directly over medium heat on a gas stovetop to char the flesh. Turn them often until the flesh is evenly blistered, about 5 to 10 minutes, depending on size. Do not let them burn.

Transfer to a plastic bag and close, or cover with a damp cloth, and let them cool for 10 to 15 minutes. Using your hands or under cold running water, slide the skins off. If any skin sticks, use a sharp paring knife. Make a lengthwise cut along the chile, remove the seeds and membranes, and dice.

CHILES, ROASTING AND REHYDRATING (DRIED): To enhance the aroma and make dried chiles easier to grind or puree, first wipe them and discard the stem. Slit one long side to remove the seeds and veins. Lightly roast the chiles in a preheated heavy skillet or griddle over medium heat until you smell a toasty aroma, 2 to 3 minutes, pressing them flat with a metal spatula to cook them evenly, and taking care not to burn them.

Transfer the chiles to a bowl, add just enough lukewarm water to cover completely, and soak until soft and pliable, 5 to 10 minutes, stirring occasionally to rehydrate evenly. Drain, reserving some of the soaking liquid, and puree in the jar of an electric blender, adding a little of the rehydrating liquid, if needed, so the blades turn easily. If desired, strain to remove any bits of skin.

SPICES, TOASTED: In a skillet over medium-high heat, toast whole spices for 2 to 4 minutes, shaking the pan often to make sure they dont burn. Use in dishes either whole or ground to enliven their flavor and fragrance.

TOMATOES, ROASTED: Toss tomatoes with a little blended oil, and season with salt and pepper. Place them uncut in a heavy skillet or on a cookie sheet lined with aluminum foil. Cook over high heat on top of the stove or in a hot oven in a single layer until the skins are blistered and browned, shaking the pan and turning occasionally. They can also be cooked under a broiler.

YIELD: 12-16 TORTILLAS, DEPENDING ON SIZE

1 cups masa harina

1 cups hot water

1. In a medium bowl, mix together the masa harina and water until completely blended. Turn the dough onto a clean surface and knead until smooth. If the dough is too sticky, add more masa harina. If too dry, sprinkle with water. Cover the dough tightly with plastic wrap and let it stand for 30 minutes.

2. Preheat a cast-iron skillet or griddle to medium heat.

3. Divide the dough into walnut-sized balls. Using a tortilla press, a rolling pin, two heavy books, or your hands, press each ball of dough flat between two sheets of plastic wrap.

4. Place a tortilla in the preheated pan and cook for approximately 30 seconds, or until slightly browned. Turn the tortilla, cook the second side for about 30 seconds, and then transfer to a plate. Repeat the process with each ball of dough.

5. Keep the tortillas covered with a towel to stay warm and moist until youre ready to serve.

Yield: 12-16 TORTILLAS, depending on size

2 cups all-purpose flour

cup vegetable shortening or lard, cut into pieces

teaspoon baking powder

teaspoon salt

cup warm water

1. In a bowl, using two knives or a pastry blender, mix the flour, shortening, baking powder, and salt until it resembles fine meal. Add the water, a little at a time, and mix until the liquid is incorporated.

2. Form the dough into a ball and knead on a floured surface until the dough is smooth and elastic. Divide and make 12 smaller balls. Cover and let stand for at least 30 minutes.