At Zazil, Santana Row , we seek to take our guests on a journey through the gastronomic richness of Mexico, exploring authentic flavors and stories that bring each dish to life. Today we present to you Tacos Envenenados , an experience that captures the intensity, character and culinary heritage of Zacatecas, a jewel of the highlands of central Mexico.
The History of Poisoned Tacos
The enigmatic name of Tacos Envenenados is not dangerous at all, but it is a playful reference to the spiciness that characterizes this dish. Originating in the bustling streets of Zacatecas, these tacos were born from the creativity of local vendors, who sought to offer something bold and memorable.
The use of chilaca chile, an essential ingredient in the recipe, provides a smoky flavor and intense spiciness that gives the taco its "poison." Over the years, this dish has become a symbol of Zacatecas' taste for bold and well-balanced flavors, winning over locals and visitors alike.
The Flavors That Define Poisoned Tacos
The filling:
Traditionally, Poisoned Tacos feature beef, pork or chicken, marinated and grilled to perfection.
The meat is combined with a sauce made from chilaca chili, garlic, local spices and sometimes other chilis or tomatoes to balance the spiciness with smoky and acidic notes.
The complements:
Fresh onion, cilantro and a hint of lime enhance the flavors of the taco, offering a refreshing contrast to the heat of the salsa.
Modern variations can include avocado, lettuce or crumbled queso fresco to add texture and balance.
Corn Tortilla:
Always soft and fresh, the corn tortilla is the perfect canvas that wraps this explosion of flavors.
Ingredients for Poisoned Tacos
For the meat:
500 g of beef, pork or chicken (to taste).
1 tablespoon vegetable oil.
Salt and pepper to taste.
For the chilaca chili sauce:
4 chilaca chiles, roasted and peeled.
2 cloves of garlic.
2 ripe tomatoes.
1/2 onion.
1 tablespoon white vinegar.
1/4 cup chicken broth or water.
Salt to taste.
For assembly:
Fresh corn tortillas.
Chopped onion and cilantro.
Lemons and hot sauce to taste.
Step by Step Preparation
1. Prepare the meat:
Season the meat with salt and pepper.
In a large skillet, heat the oil and cook the meat until golden brown. Set aside.
2. Prepare the sauce:
Roast the chilaca chiles, tomatoes, garlic and onion. Remove the skin from the chiles and blend all the ingredients together with the vinegar and broth until you obtain a smooth sauce. Adjust the salt to taste.
Simmer the sauce for 10 minutes, allowing the flavors to concentrate.
3. Assemble the tacos:
Heat the tortillas on a griddle.
Place a portion of meat on each tortilla and cover with a generous amount of chilaca sauce.
Garnish with onion, cilantro and a splash of lemon juice.
The Culture Behind Poisoned Tacos
In Zacatecas, Poisoned Tacos are more than just a dish; they are a social experience. They are best enjoyed at local markets, surrounded by laughter and conversation, where diners challenge each other to manage the spiciness while savoring the perfect balance of flavor and heat.
This taco is also a reflection of the Zacatecan spirit: bold, vibrant and deeply connected to its land. Its pairing with a Zacatecan artisanal mezcal elevates the experience, creating a harmony between the smokiness of the taco and the spirit of the mezcal.
A Journey of Intense Flavors in Zazil
At Zazil , we reinterpret Poisoned Tacos as an ode to Zacatecas, respecting its spicy and smoky essence while presenting it with a contemporary twist. This dish is a reminder of how Mexican cuisine celebrates the simple and the bold in perfect harmony. Dare to try them at Zazil , or bring a little piece of Zacatecas to your table by preparing them at home!
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