Tacos de Mexico
You have several options for meat:
~2-4 pounds Lengua (tongue)
~5 pounds Camarones (shrimp)
~4-5 pounds Pescado (fish--red snapper, whiting or tilapia)
~2-5 pounds Carne Asada (roast of any kind)
~2-5 pounds Filete de res o cerdo (steak of beef or pork)
~2-6 pounds Pollo (chicken)
Take your pick of meat, and look up how to cook it (basic recipe or Latin American way to cook it), then when it's done, chop it finely. When you have cooked it, you have the option of either serving chopped roasted/broiled meat, or frying it gently in a little bit of lard or oil.
Also to serve with it, you will want the different kinds of salsa and mole. That serve as an option for each person. Put on top of doubled corn tortillas the meat, 1 minced white onion, diced fresh tomato, and chopped cilantro. Place slice radish on the side as a garnish. Serve limes so each person can squeeze some juice on top of their own. Serve well-cooked pinto or black beans and rice on the side.
