A taco is a beautiful thing.
One of the most satisfying, versatile, exciting, and downright honest foods I can think of.
Plus, there is no need or mood a taco can’t tackle.
You are hungry and have but one peso in your pocket? Eat a Taco de Nada. You pass a tortillería on your way home? A Taco de Sal will hold you off until you get there. A deep hangover ails you? Go for Tacos de Barbacoa with Salsa Borracha. Did you say you have a broken heart? A pair of fully stocked Tacos al Pastor will be your most effective rebound. You are home with a cold? Soft chicken tacos dipped in fresh crema will make you all better, no doubt about that. Need to feed your teen kid and his buddies before they head out? Crispy Potato and Chorizo Tacos dressed with shredded lettuce, crumbled queso fresco and Salsa Verde will make them happy and fill them up. It’s lunchtime and you are on the road? If you are in Mexico (or somewhere with a large Mexican community), you will find someone with a huge basket selling Tacos Sudados to go. Planning a backyard party? Tacos de Carnitas will kick it off, without you even saying a word.
I could write an endless post on all sorts of tacos and all they can do for you… But, if you want to feed your family a generous, satiating, and super tasty weeknight meal, make them bricklayer tacos. Step by step instructions follow below. But as I cook, let me quickly reflect on The Taco.
Whenever I teach Mexican cooking, I never fail to say that the food of a country resembles its people. The taco, the most emblematic of Mexican foods, fully embodies Mexico and its people. Through the gazillion different kinds of tacos that have existed, we can explore the evolution of Mexico and the identity of Mexicans. The stories told by each taco, linked to one another, holds us Mexicans (and Mexican food lovers) together. I am getting a tad too philosophical about tacos, I know… but just think about the possibilities.
There is no exact date on when the taco came to be. It existed before the Spaniards arrived in Mexico, in pre-Hispanic times, for sure. There is anthropological evidence that it was thousands, not hundreds of years, before the Spanish conquest that people in Mexico were eating tacos (even if they weren’t called that). Indigenous people had domesticated corn and found a way to make it fully nutritious by way of the nixtamalization process (where corn is shucked, dried, cooked in slaked lime or ashes, hulled and ground) and turned into a malleable dough to be used in a thousand different ways, including tamales, drinks, all sorts of patties and that flat bread we call tortilla.
Now, how long since has the tortilla been used as an edible plate, or torn into pieces to scoop up food as an edible spoon, or held in hand to wrap a filling to munch on? I am guessing more years than you probably are. The filling could have been cactus paddle or iguana, who knows.
The first documented tacos appeared in the “Truthful History of the Conquest of New Spain” (1520), by Bernal Diaz del Castillo, a conquistador. He reported a taco feast, enjoyed by Hernán Cortes and many of his commanders, where many kinds of fillings were eaten wrapped in tortillas. Friar Bernardino de Sahagún, a Spanish ethnographer, also wrote about many different kinds of tortillas based on corn (different colors including yellow, blue and white; small and large; thin and thick) during the time of the conquest, in his “General History of the Things in new Spain.” It wasn’t until the Spanish arrived that the flour tortilla came to be, as they are the ones who introduced wheat.
According to Jeffrey M. Pilcher, Mexican silver miners invented the taco, but he is most likely referring to the word… The word taco also refers to any small piece of material that can fit into a hole or gap, such as the pieces of paper wrapped around gun powder that were used to extract precious metals from ore, in that same shape. Workers in Mexican silver mines in the 18th century called their meals Tacos Mineros. Though there may be a link to the shape of the other kind of “tacos,” we know for a fact that edible tacos have existed for thousands of years before those…
So yes, indeed, there are Tacos Mineros, but there are also tacos for and of absolutely EVERYTHING else, including the Tacos de Albañíl, or Bricklayer-style Tacos, that I am here showing you how to make. They’ve been baptized as such, for they are quick to prepare, very filling and need nothing else to be added on the side or on top.
They can also be prepared on site in a comal and can use any kind of available meat, as long as it is cut in small bite size pieces. Tacos de albañíl sellers an also be found near construction sites. Just walk around Mexico City, or come over on a weeknight: It is also one of my family’s favorite fast meals. And you get to pick what kind of tortilla you want, flour or corn.
Soft taco, crispy taco, hard shell taco (wish I didn’t have to say Taco Bell taco but we can’t ignore they have in a way helped to spread the word), puffy taco… I hope you add these Bricklayer-style Tacos to your collection of taco recipes.
Wait, you don’t have a taco recipe collection? Make this your first one!
Bricklayer Tacos
Recipe Yield
Cooking time
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Ingredients
- 8 ounces bacon sliced
- 2 pounds beef sirloin or tenderloin cut into 1-inch pieces
- To taste kosher or sea salt
- To taste freshly ground black pepper
- 2 cups white onion slivered or sliced
- 2 garlic cloves chopped
- 1 jalapeno chile sliced, seeding optional, or to taste
- 1 pound ripe Roma tomatoes
- Flour or corn tortillas
To Prepare
- Place tomatoes in a baking dish and under the broiler for 6 to 9 minutes, until charred, mushy and juices have begun to run. Once cool, roughly chop, but don’t discard the juices.
- Heat the skillet, add the bacon and cook until it is crisp and browned, about 5 minutes. Add the meat and season with salt and pepper and sear for about 2 minutes per side.
- Add in the onion and jalapeño and let them soften for 2 to 3 minutes. Add the garlic and before it browns, in less than a minute, add the chopped tomatoes. Stir here and there and let it all season for about 4 to 5 minutes.
- In a skillet or comal, set over medium-low heat, heat the tortillas. It will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin.
- Serve along with the tenderloin tips; guests can fill the tortillas with the amount of filling they desire.
Comments
71comments inBricklayer Tacos
Glen Spencer
Apr 05
Hello Pati my name is Glen, how big would you recommend cutting the meat Thank You 😋
Pati Jinich
Jun 12
1-inch cubes work for me Glen 😉
Martha Villarreal
Nov 18
Pati, Me super encanto tu recuento del “bendito” taco. Gracias por poner en alto a Mexico atraves de tus deliciosas y muy tradicionales recetas. Tambien me gusta que invitas a tus hijos a cocinar contigo para trasmitir el amor por nuestra cocina Mexicana y no se olvide. Provechito!
Abrazos regios,
Martha
Pati Jinich
Dec 11
Gracias Martha, abrazos de vuelta!
Kim Agundez
Sep 10
My husband saw this episode and asked me to make them. They were delucioso! I didn’t have jalapenos do I used red bell peppers. I’ve since done them using chicken and they were just as good. I want to try them with shrimp next!
Pati Jinich
Sep 11
Yay! Gracias Kim, such a great idea to change the protein in these tacos, yum!
Noelita
May 13
Hi Pati, my sister-in-law told me about your show just last week and I am SOLD and totally obsessed. I absolutely LOVE your show. This recipe is the very 1st I have tried, mostly because the ingredients were on hand and easy to get in a pandemic. My husband and I loved them! I will be trying MANY more of your recipes. I can’t wait to keep binge-watching all your shows. Thank you for being you! Noel Hernandez, Los Angeles.
Pati Jinich
May 13
Thanks so much Noel, glad to read you enjoyed these tacos. Stay tuned because the new season will start airing this Fall 😉
armand407@aol.com
May 06
I just made these last night cooked on an open fire using mesquite- tan sabroso! Thank you Pati!
Armando Chavez, Phoenix Arizona
Pati Jinich
May 11
OMG Armando, wow, I bet your tacos were delicious, thanks for sharing!
Bonnie f
May 01
Hi Pati 🌹, love you and your family,and your show.I need a receipe for red enchilada sauce. Several years ago I found one on the masa flour package i loved it but I have lost it.I remember having cook dried peppers,onions,tomatoes.I can’t remember all the ingredients. then it was put in the blender. Thank u for any help u can give me.God bless you and your family.🌼
Pati Jinich
May 11
Hi Bonnie, thanks for the kind words. Here is the recipe for the basic red enchilada sauce http://patijinich.com/pati_2020/enchiladas-in-red-tomato-sauce/ You can find many other recipes here on the website. Enjoy!
charlie hilton
Apr 20
Excellent recipe Pati, as I fixed them for lunch. Delicious as was to be expected, coming from you. Thank You for your delicious recipes!
Charlie in Arkansas, USA
Pati Jinich
Apr 27
Thank you Charlie, glad you love the tacos 😉
Ace
Apr 20
I think my interest in cooking increased tremendously the day I first saw your show! Your fun, honest and sweet disposition got me interested, and your tasty recipes got me hooked. I really enjoyed your history of tacos and will likely try this and other recipes you offer up! Thanks Pati!
Pati Jinich
Apr 27
Thanks Ace, you are very kind. If it is tacos what you are looking for, you must try these, one of my all time favorites 😉 http://patijinich.com/pati_2020/campechano-tacos-with-street-style-salsa/
Andrew
Apr 11
I just saw your show for the first time here today. I like your enthusiasm. I really liked the ‘belly button soup’ you featured on the episode. I don’t see a search engine on your site or am I missing it? I came across this in my search, I’d like to make a vegetarian version of this using morning star farms sausage or patties in place of the beef. I was curious if you’ve worked much with meat substitutes?
Pati Jinich
Apr 19
Hi Andrew, thanks for tuning in 😉 There is a search engine on the website, it is on the top, right hand side, below “Find the Show”, the little magnifying glass next to the FB logo. Of course you can go ahead and make these tacos vegetarian, I think they will be delicious!
RJ Rave
Dec 19
My family loves this dish. We make it for guests as well and they always rave about the flavor. Top with cabbage, queso fresca or cojita cheese and creama
Pati Jinich
Dec 20
That’s awesome, RJ!
Robin the Shipwreck
Sep 05
Again…blending History with the recipe!!! (“Tacos Mmmmmmm-ineros”) I Love It!
Your show is “La Bomba”
Pati
Sep 10
It’s what I love to do, Robin 😉
Albert Balcer
Oct 08
Really enjoyed watching you make this recipe on PBS. How would you scale this for 2 people? I’d make the entire recipe but wonder how it would keep if we don’t eat all of it.
Pati
Oct 12
It will keep well in the fridge for a few days…but you can also cut the recipe in half so you don’t have as many leftovers.
Bev Cole
Jul 30
I have to try these ASAP. QUESTION:. Where can buy the casserole pans you use on your cooking show? Do you have your own line like all the other chefs on TV?? Muchisimas gracias Pati! Bev Cole
Pati
Aug 01
They are Le Creuset !
carole smith
May 18
I just recently started watching your show, and I really like it, especially when you include your family. There are quite a few recipes I am going to make. I wish I could get my family to prefer the corn tortillas over the flour. Is there a certain type that are so good they will love them? Thanks.
Pati
May 23
The trick to making them switch is heat the corn tortillas the right way: don’t stack them and place in microwave or oven, but heat them either in a preheated comal or skillet or griddle until they are toasty on both sides but without crisping. They will find the magic in them!
carole smith
May 24
I’ll try that. I have been guilty of stacking them and heating in the oven. Thank you.
Feeza
Nov 06
Thank you for the recipe. Never thought I could cook…
Pati
Nov 06
I’m glad you liked it!
Kim T.
Jul 10
I made these for the third time, and this time they were taco perfection. I think the difference was letting the bacon get really crisp. Next time I will double the recipe so the cook gets some. thank you, Pati!
Pati
Jul 10
Con gusto!
Cecilia W.
Jun 14
I was wondering, since I dont have enough money to buy the meat you requested. Can i use carne asada meat. I hope to hear from u. take care
Ali
Jun 12
Gracias Pati! My husband (who is from Mexico City) and I absolutely love this recipe. After living in Mexico for 3 years I am always trying to make the most authentic Mexican food that I can and your recipes have been a constant hit at my husbands job at KitchenAid). I love to see what you make on The Chew and I hope my baby will one day love to help me in the kitchen as much as your boys do 😀
Pati
Jun 12
Thank you for your message, Ali! I’m so happy to hear my recipes have made it into your kitchen and, also, that they like them at KitchenAid!!
Lisa
Apr 25
My boyfriend is Mexican American, and your website really helps with learning how to cook with all of your wonderful recipes–I also try to watch your wonderful show on PBS! I hope to order you cookbook soon.
Thank you !
Pati
Apr 29
Thank you, Lisa!
Megan chauhan
Jan 26
Saw this on “the chew”! I got the ingredients to make it right away & I was NOT disappointed!!! Soooo good & soooo easy!! This is my first time making a dish I saw on tv & it was so good I just might do it again! Thanks for making it doable!!
Pati
Jan 28
Hola Megan, Thank you SO MUCH for trying them!! Thrilled to hear they were a success, and I hope you’ll find some more recipes to try on my site. Let me know…
theresa
Jan 23
I love to cook… I have only one problem my Mexican or Spanish style rice never and I mean never comes out right. .. Can you give me tips or a no fail recipe for rice to help me thank you so much….
Pati
Jan 28
Hola Theresa, I like to “fry” the rice before I cook it. My recipe/method is here: http://patijinich.com/pati_2020/2009/06/red_rice_from_el_chepe/
Karen
Dec 12
Making these for a party tonight with meat loving friends. I prepared the filling last night so I wouldn’t be rushing after work for this evening. I took a taste though and delicious and flavorful as promised. I think my friends will love them.
I love your recipes, Pati. I’ve also made the tomatoes, pepper and onion sauce that you simmer and crack eggs into to poach and it was loved by all at my brunch.(Rabo de Mestiza) And I had to use an Anaheim pepper instead of the poblano. I can only imagine how much better it would be. Anyhow, I was asked to host another brunch and make it again! Ha ha!
Pati
Dec 15
Haha! So happy to hear Karen (one of my sisters is also Karen… )
Larry Holland
Nov 15
Pati, I love your show!!! Your Bricklayer Tacos recipe is what brought me to your site. They are GREAT!!! PBS has done a great thing bringing you on board. I hope you are around for a long, long time!
Pati
Nov 18
Hi Larry, Thank you so much for watching! Very happy to hear you like the show & the tacos!!
Rita Valenta
Oct 18
I am thrilled to find your website. My signifcant other is from Mexico so I love cooking Mexicsn dishes for him but often find the recipes too time consuming and complicated for everyday. Your recipes make it sooo much easier. Am really looking forward to surprising him with som new meals.
Pati
Oct 22
Hola Rita, Welcome! So happy to hear you like my site. Please let me know what you make & if you ever have any questions.
Joyce Saunders
Oct 05
Pati-
My husband and I watched your TV show last night. I love how passionate you are about your cooking. I am making the Bricklayer Tacos today. There is no doubt in my mind how delicious they will be.
Thanks for this great website.
Joyce
Pati
Oct 08
Thank you, Joyce!! Hope you enjoyed the tacos!
Cynthia
Aug 05
I enjoy watching your show and watching you cook. You cook with passion and you love Mexico. I have made these tacos twice and they are a hit. They are great! I’m trying the hamburgers and potato salad today. Thanks for sharing your culture and recipes. Have a Blessed day!
Pati
Aug 05
Thank you so much, Cynthia!
Grace Islas
Jul 08
Hello Patti, just wanted to let you know that I prepared your bricklayer tacos, sorry with out the tomatoes, and it turned out great. There was some left over and took for lunch. Easy Recipe, again thank you for sharing.
Pati
Jul 08
Hola Grace, So glad you liked them!!
C Troxell
Mar 27
Sabrosos! Muchas gracias. Que se cuiden.
Pati
Mar 28
Gracias!
Savvy
Nov 21
Really looking forward to the debut of your cooking show- and in the meantime, Bricklayers ‘without the taco’ as I’m on a ‘zero carb’ journey!! Will share your web with others- fresh, simple, direct prep and food!!
Pati
Nov 21
Thanks so much, Savvy! Good luck on your zero carb journey…
Irma Rangel
Oct 18
Now, that’s what I call a taco with all the delicious seasonings and aromas. Memories from my childhood. <3 <3 <3
Pati
Oct 18
🙂
caje26
Oct 18
LOVE the historical and phylosophical twist to the TACO post. Do you have any book recommends (other than your book, of course) on the history and technique of Mexican Cuisine?
Super feliz por tu exito!
Pati
Oct 18
Soooo many! Look for Diana Kennedy and Patricia Quintana’s books, they are both fabulous. Fany Gerson has an incredible book on Mexican sweets as well!
caje26
Oct 21
Gracias! Had the pleasure of meeting Diana Kennedy MANY years ago during a short stint at Fonda de San Miguel Restaurant in Austin, Texas. At the time, one of the first authentic Mexican restaurants in the US.
Zora
Oct 18
I really appreciate the discussion of history and social traditions that you provide in this article. I am curious about the inclusion of smoked bacon, an ingredient I don’t ordinarily associate with Mexican food. Are there other dishes that incorporate bacon?
Pati
Oct 18
Hi Zora!
So many dishes! Pig was introduced since the Spanish arrived and since then.. it has thrived in Mexican kitchens. I couldn’t even begin to list its many uses…
Denise
Oct 17
Hello. A friend of mine told me about your blog and “Cooking With Mr. C.” on Facebook. I now have two favorites. Keep up the great work. Denise
Pati
Oct 17
Thank you!
susan greco
Oct 16
Looks delicious. Can’t wait to try them.
Pati
Oct 17
Let me know how they turned out!
Liz
Oct 16
Thank you for the nice recipe, Pati. Have a wonderful day!
Pati
Oct 17
My pleasure Liz, hope you have a great rest of the week too.