Tacos Paseados (Strolled Tacos)
- 🌮 Flour tortillas (as needed)
- 🍖 2 tbsp pork lard or bacon fat
- 🧅 ¼ onion, finely chopped
- 🫘 6 cups cooked pinto beans with their liquid
- 🧂 Salt to taste
- 🌭 1 lb chorizo (or less, as desired)
- 🧅 ½ onion, diced
- 🌽 2-3 cups instant corn masa mix (e.g., Maseca)
- 🧄 4-6 garlic cloves
- 🌶️ 1 serrano pepper, finely chopped
- 💧 Water (as needed)
- 🧂 Salt and black pepper to taste
Tacos Paseados are a unique and beloved Mexican tradition, perfect for road trips or long journeys. Known for their ability to last hours without refrigeration, these tacos feature hearty fillings like refried beans and chorizo-based dishes. While they can sweat and soften the tortillas, this is often part of their charm.
Ingredients
🌮 Flour tortillas (as needed)
🍖 2 tbsp pork lard or bacon fat
🧅 ¼ onion, finely chopped
🫘 6 cups cooked pinto beans with their liquid
🧂 Salt to taste
🌭 1 lb chorizo (or less, as desired)
🧅 ½ onion, diced
🌽 2-3 cups instant corn masa mix (e.g., Maseca)
🧄 4-6 garlic cloves
🌶️ 1 serrano pepper, finely chopped
💧 Water (as needed)
🧂 Salt and black pepper to taste
Equipment
• Large skillet or frying pan
• Mixing bowls
• Spoon or spatula
• Aluminum foil or deli paper for wrapping
Prep Time
20 minutes
Cook Time
30 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 300
• Protein: 12g
• Carbohydrates: 25g
• Fat: 15g
Instructions
1. Prepare the Refried Beans
o Heat the pork lard or bacon fat in a skillet over medium heat.
o Add the finely chopped onion and sauté until translucent.
o Add the cooked pinto beans along with their liquid.
o Mash the beans with a spoon or potato masher until smooth, leaving some texture if desired.
o Season with salt to taste. Continue cooking until the beans thicken, stirring occasionally. Set aside.
2. Prepare the Masita con Chorizo
o In a skillet, cook the chorizo over medium heat until fully browned and fat is rendered. Remove and set aside.
o In the same skillet, sauté the diced onion until softened.
o In a mixing bowl, combine the instant corn masa mix with garlic, serrano pepper, salt, and black pepper. Gradually add water, mixing until a pliable dough forms.
o Add the cooked chorizo and sautéed onion to the masa mixture. Mix thoroughly until evenly combined.
3. Assemble the Tacos
o Warm the flour tortillas slightly to make them pliable.
o Spread a layer of refried beans onto each tortilla.
o Add a generous portion of the masita con chorizo mixture.
4. Wrap the Tacos for Travel
o Allow the tacos to cool to room temperature before wrapping them.
o Wrap each taco tightly in deli paper and aluminum foil to keep them fresh and portable.
5. Serve
o These tacos are best enjoyed hours later on a journey, as the flavors meld over time.
Cooking and Serving Tips
• Variations: Substitute the masita con chorizo with scrambled eggs or potatoes cooked with chorizo for other classic fillings.
• Serving Suggestions: Serve with your favorite salsa or pickled jalapeños for added flavor.
• Storage: If not consumed immediately, store the tacos in a cool, dry place during your journey.
Enjoy your Tacos Paseados—a taste of Mexico's road trip tradition! 🌮🫘🌭
