Traditional Tacos Recipe

  • Yield:

    15 to 16 tacos

  • Total Time:

    1 hr 5 mins

  • Prep Time:

    45 mins

  • Cook Time:

    20 mins


  • Salsa Roja
  • 1 pound ripe tomatoes
  • 1 serrano pepper
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 tablespoon Mazola® Corn Oil
  • Tacos
  • 2 cups Salsa Roja
  • 2 cups cooked diced chicken OR cooked shredded beef OR pork
  • 12 to 16 corn tortillas
  • 3 to 4 tablespoons Mazola® Corn Oil
  • Toppings: Salsa Roja, Salsa Verde


  1. Prepare Salsa Roja: Cook tomatoes, peeled garlic and serrano pepper in boiling water for 15 minutes; drain. OR roast tomatoes, unpeeled garlic and pepper on an ungreased griddle over medium-high heat until charred. Blend all salsa ingredients in blender with salt until smooth.
  2. Heat 1 tablespoon oil in a large saucepan over medium heat; add blended salsa. Simmer 5 minutes or until mixture thickens.
  3. For Tacos: Place Salsa Roja in a large saucepan over medium heat; simmer gently until very thick (almost dry), about about 8 to 10 minutes. Add the chicken, beef or pork to Salsa Roja; mix well and set aside.
  4. Warm tortillas in a pan or in microwave. Place 1 tablespoon of salsa-meat mixture in each tortilla and roll up tightly. Secure taco with toothpick if needed.
  5. Heat 3 to 4 tablespoons oil in a frying pan over medium heat. Fry tacos, turning until tortillas are crispy and browned. Remove toothpicks and keep warm.
  6. Serve topped with additional Salsa Roja, Salsa Verde (see recipe below)and sour cream.
  7. For SALSA VERDE: Combine 1 pound green tomatillos, (husks removed and rinsed), 1 serrano pepper, (seeds and veins removed), and 2 garlic cloves. Cook in water for 15 minutes and drain. OR, roast on an ungreased griddle until charred. Blend tomatillos, peeled garlic, pepper and 1 teaspoon salt in a blender until smooth; set aside. Heat 1 tablespoon Mazola® Corn Oil in a saucepan until hot but not smoking; add the blended mixture. Simmer at least 5 minutes or until mixture thickens. If desired, add 1/4 cup chopped onion and 2 tablespoons chopped cilantro after sauce has been cooked.