Hola Hola!
Today we’re making Tacos Tuxpeños, one of the recipes the LA Times featured from my cookbook! They’re incredibly easy to make, and even easier if you own a slow cooker or a pressure cooker! I’m also including a quick video tutorial below that I’ll be sharing over on my Instagram stories!
This was no doubt one of my absolute favorite photos I shot for the book, and it was the very last photo I took that day when I was working on this recipe! I remember being frustrated because I had run out of ideas on how to style them, until I remember I had these foam platters. I decided to keep it simple and just get a beauty shot of my hand holding the platter, and went with an orange background and also paired the tacos with an orange Fanta to match the oil stained tortillas to keep the monochromatic theme going.
Tacos Tuxpeños, sometimes referred to as tacos de canasta (basket tacos) or tacos al vapor (steamed tacos), is a dish we had whenever mi mamá was feeling homesick . They reminded her of her childhood in Colima, enjoying these tacos during her lunch breaks at school con sus amigas . The taco Tuxpeño originated in the tiny pueblo of Tuxpan and became famous because the train from Colima would stop there and women would stand outside with baskets filled with tacos kept warm by their own steam, ready to feed hungry passengers . The taco consists of pork stewed in a guajillo-ancho broth reminiscent of Birria, until it shreds apart . I love the flavorful filling, but instead of warming these tacos in their own steam, I like to serve mine on a crispy fried tortilla so they hold up the juicy filling much better.
Enjoy! Nos vemos pronto!
