Bob wrote:
> Kevin Miller wrote from Fort Wayne, IN:
>
>
>>please help.. I'm looking for a VERY authentic taco seasoning recipe..
>>I've tried many off the 'net but they ALL seem to taste like a typical
>>package mix. Please help! Thank you group...
>
>
> Here's the most authentic recipe I've seen. It's from a now-defunct site
> called "Taqueria Tech." I mourn its passing, but I was lucky enough to
> capture all the recipes before it went away:
>
> Shredded Beef
> The first thing I do when trying a new Mexican restaurant is ask if the
> quesadillas are made with flour tortillas and if the tacos are made with
> shredded beef. If the answer to either is "no", I am immediately suspect of
> the nature of the food. A "yes" reply does not mean that you can immediately
> verify the nationality of the cook. However, it is a general clue that
> usually indicates that you may order with confidence. My recipe for shredded
> beef was discovered by pure accident and I thought I had stumbled across an
> ancient Aztec secret. Only quite recently I have learned that, in Mexico, it
> is very common to cook with pickled vegies. This method may, at first, seem
> a bit unorthodox, but it yields a spicy beef which is perfect for tacos,
> enchiladas, burritos, tamales, or even as a cold snack! The pureed extra
> vegies are the essence of one version of enchilada sauce, and may be used
> with the meat to make great 'ladas or frozen for use another day. This
> recipe makes about 20 large tacos. To make more, increase all the
> ingredients in equal proportions.
>
> 2 1/2 lbs. rump or any other beef cut
> 6 oz beer [drink the rest]
> 6 oz Coke
> 1 11 1/2 oz jar of hot garden vegetables


And pray tell, what were the natives using for their authentic tacos
before the advent of coca-cola? That should be a clue relative to
authenticity.


jim