Tacos Buenos

Cooking street tacos at home from frozen chicken tenders is a fun meal to prepare and very tasty. This recipe is pretty healthy too, fairly low fat without the beer!
About the Taco...from an article by Karen Hursh Graber on the Mexconnect.com website:
"One of the earliest and most common of Mexican foods to be exported and embraced north of the border, the taco is simply a tortilla wrapped around a filling. From the ground beef-filled hard shells of Taco Bell to the “mystery meat” school lunch versions, tacos have become as much a part of the North American culinary landscape as hamburgers. Authentic regional Mexican tacos have also proliferated in el norte, sold in family restaurants and from carts in many large US cities. In fact, the taco has found its way to just about every corner of the world, becoming the international symbol of Mexican food.
Virtually anything that can be rolled inside a tortilla becomes a taco, as evidenced by the proliferation of taco recipes in foreign newspapers, cookbooks and on Internet sites. The tacos included in this guide, however, are a far cry from these sometimes bizarre adaptations.
Mexican street tacos, the heart and soul of the country’s diverse cuisine, while varying from one region to another, bridge social and economic differences by the mere fact that everyone eats them. From fashionably dressed couples munching on grilled beef tacos at sidewalk tables to day laborers standing hunched over a plastic plate of tacos de carnitas, everyone enjoys what has been called “the most democratic of Mexican foods.”
Although the term taco comes from a Spanish word meaning “light snack”, the taco itself had its origins in pre-Hispanic times, when the Aztecs and other groups in their empire, using corn tortillas much as Europeans used bread, rolled the tortillas or broke them into pieces to scoop up food. The food being scooped was, of course, different in each region and the street taco as we know it today evolved from the rural areas of Mexico.
The campesinos’ wives, bringing them their mid-day meals in the fields, used the practical method of wrapping the day’s comida in tortillas. With the urbanization of Mexico and the movement of large groups of country people to the cities, came the proliferation of modest businesses offering the regional food to which the new arrivals were accustomed, in the form in which they were used to eating it. Thus, in Mexico City, the largest urban area of all, stands selling tacos de carnitas from Michoacan and Jalisco and tacos de barbacoa from Hidalgo and Tlaxcala sprang up along with many others offering taco specialties from nearly all parts of the country."
ENJOY!

[@walterclements6238]

Wow amazing looking tacos dale....Love the cooking vids!!!!!!

[@MrDucatizombie]

Walter, that works out great you like watching and I like eating them....hahaha

[@adam-hd7kg]

You make some great videos. Thanks!

[@MrDucatizombie]

Thank you for watching