Tacos para todos los antojos Desi: 5 versiones creativas e inspiradas en la cocina mexicana

There was a time when saying "tacos" in India conjured up images of crispy tortillas, cheese, salsa, and maybe a suspiciously familiar bean filling (which my mother later identified as our Indian rajma) or grilled chicken. Today, the taco has become much more interesting. From traditional soft-tortilla versions in Mexican restaurants to inventive Indo-Mexican fusions, the small folded tortilla has found a prominent place on the Indian table. And its popularity isn't hard to understand.

After all, Mexican food shares some very similar and useful instincts with Indian cuisine, such as chili peppers, acidity, smoky flavors, beans, corn, slow-cooked meats, and an innate enthusiasm for spices. Indian diners also show much more curiosity and interest in Mexican food, beyond the familiar Tex-Mex style. However, the taco itself has a much more complex history than its vibrant and familiar appearance suggests. Its exact origin is a matter of debate, although food historian Jeffrey Pilcher has traced the earliest documented references to the late 19th century and proposed a connection to 18th-century Mexican silver mining communities.

But there's one undeniable thing about tacos: they've evolved considerably as they've traveled the world. In India, the humble tortilla has become an incredibly versatile canvas, capable of holding everything from tandoori paneer and peppered chicken to keema, jackfruit, and even birria with an unmistakable Indian twist. It's worth noting that the tacos mentioned below aren't traditional Mexican tacos, and shouldn't be confused with them. They're Indian- and Mexican-inspired interpretations that borrow the taco format but allow traditional Indian flavors to take center stage. The result is a collection of tacos that invites you to explore without leaving your comfort zone.

Desi-style lamb birria tacos with Kashmiri chilies and garam masala

Birria lends itself to an Indian reinterpretation because the traditional preparation relies on slow-cooked meat, dried chilies, and a rich, flavorful broth, ingredients familiar to our culinary traditions. Here, goat meat, also known as lamb, provides umami and tenderness, while Kashmiri chilies add color and a touch of heat, and garam masala, ginger, and whole spices lend the broth a deeper Indian character.

Ingredients (Makes 12 tacos)

• 750g of bone-in goat shoulder or curried goat meat.
• 5 a 6 dried red Kashmiri chilies
• 2 tablespoons of coriander seeds
• 1 teaspoon of cumin seeds
• 1 teaspoon of black peppercorns
• 4 teeth
• 1 small cinnamon stick
• 2 large onions, sliced
• 3 chopped tomatoes
• 1 tablespoon of ginger and garlic paste
• 1 teaspoon of garam masala
• 2 tablespoons of vinegar
• 2 tablespoons of oil
• 500 a 600 ml of vegetable broth or water
• Salt to taste
• 12 small corn tortillas

For serving

• finely chopped onion
• fresh cilantro
• chiles verdes
• Lime slices

Method

• First, toast the dried chiles, cilantro, cumin, pepper, cloves, and cinnamon until fragrant. Then, briefly soak the red chiles in warm water.
• It's time to mix the toasted spices and soaked chilies with the tomatoes, vinegar, and ginger and garlic paste until a thick paste forms.
• Meanwhile, heat oil in a large pot and brown the lamb pieces well. Be patient and keep a close eye on them during this process.
• Next, add the sliced ​​onions and cook until softened. Stir in the spice paste and cook until the oil begins to separate.
• Now, add the broth, garam masala, and salt. Cover and simmer until the meat is completely tender and easily falls off the bone.
• Remove the meat and shred it. Strain or lightly skim off any foam from the cooking liquid to preserve the rich broth.
• Now, lightly submerge the tortillas in the reddish fat floating in the broth and cook them on a griddle.
• Now, fill the tortillas with shredded beef, onion, cilantro, and green chile. Serve them with the hot broth for dipping.

Malai broccoli tacos with roasted corn and mint cream

In this preparation, before adding the malai, the broccoli should be roasted until the edges are crisp and dark, but still firm. The corn should be toasted properly to impart a smoky sweetness and a pleasant texture. Mint and lime will provide occasional bursts of freshness, preventing the creamy marinade from making the taco feel heavy.

Ingredients (Makes 8 tacos)

• 300g of broccoli florets
• 100g of strained yogurt
• 2 tablespoons of cream
• ½ teaspoon of ground cardamom
• ½ teaspoon of white pepper
• 1 teaspoon of ginger and garlic paste
• 1 teaspoon of kasuri methi
• ½ to 1 cup of grated cheese
• Salt to taste
• 1 tablespoon of oil
• 1 cup of sweet corn
• 8 small tortillas

For the mint cream

• 1/2 cup of thick yogurt
• 2 tablespoons of chopped mint
• 1 tablespoon of cilantro
• 1 green chili
• Juice of ½ lime
• Shall

Method

• First, mix the yogurt, cream, cardamom, pepper, ginger and garlic paste, dried fenugreek (kasuri methi), cheese, and salt.
• Now, coat the broccoli florets well with the creamy mixture and let them marinate for 30 minutes.
• It's time to grill them at 220°C until they are golden brown and charred around the edges.
• Meanwhile, roast or toast the sweetcorn in a hot skillet.
• Next, mix the yogurt, mint, cilantro, chili, lime, and salt until you get a smooth cream.
• Finally, heat the tortillas and fill them with the malai broccoli and corn.
• Before serving, add mint cream and fresh cilantro.

Chicken tacos with Kerala pepper and pineapple and coconut salsa

Instead of relying on a spicy masala, this Kerala-style chicken gets its heat from freshly ground pepper, curry leaves, and ginger. A fresh side of pineapple and coconut adds sweetness and acidity to the dish, perfectly balancing the heat.

Ingredients (Makes 8 tacos)

• 500g of boneless chicken
• 2 tablespoons of coconut oil
• 1 1/2 tablespoons of freshly ground black pepper
• 1 sprig of curry leaves
• 6 shallots, sliced
• 1 tablespoon of chopped ginger
• 1 tablespoon of chopped garlic
• ½ teaspoon of turmeric
• Shall
• 8 tortillas

For the sauce

• 1 cup of diced pineapple
• 2 tablespoons of fresh grated coconut
• 1 green chili, finely chopped
• 1 tablespoon of cilantro
• Juice of ½ lime
• Shall

Method

• First, mix the chicken with turmeric, salt, and half of the ground pepper.
• Next, heat coconut oil in a pan and sauté the shallots, ginger, garlic, and curry leaves.
• It's time to add the chicken and cook it over high heat until the pieces are golden brown.
• Now, turn down the heat and cook until the meat is tender, adding a splash of water if necessary.
• Finish with the remaining black pepper and turn off the heat.
• Meanwhile, mix all the sauce ingredients together.
• Finally, fill the warm tortillas with the peppered chicken and generously pour the pineapple and coconut sauce over each one, or serve it on the side.

Smoked eggplant tacos with sesame and tamarind sauce.

Smoked eggplant is one of those ingredients that meets very little resistance and doesn't need much persuasion. Its soft, almost creamy flesh absorbs spices perfectly, while tamarind and toasted sesame provide the necessary acidity and nuttiness to transform this smoked vegetable into an unforgettable taco filling.

Ingredients (Makes 8 tacos)

• 2 large eggplants
• 1 tablespoon of mustard oil
• 2 cloves of chopped garlic
• 1 green chili
• ½ teaspoon of cumin seeds
• Shall
• 8 tortillas

For the sauce

• 2 tablespoons of tamarind pulp
• 1 tablespoon of toasted sesame seeds
• 1 teaspoon of panela
• ½ teaspoon of chili powder
• Shall

Method

• Roast the eggplants directly over a flame or under a hot grill until the skin is charred and almost crispy, while the flesh remains tender.
• Let them cool before peeling and chopping the pulp into large pieces.
• Meanwhile, heat the mustard oil and add the cumin, garlic, and green chili to the pan. When they release their aroma, it's time to roast the eggplant.
• Add the chopped eggplant along with the salt and cook for 5 to 7 minutes.
• Meanwhile, prepare your sauce by mixing tamarind, sesame, panela, chili and salt.
• Fill warm tortillas with eggplant and generously drizzle each one with the sauce, either on top or inside.
• Before serving, add chopped spring onion and cilantro.

Jackfruit tacos with cashews and lime

Raw jackfruit absorbs spices very well, making it an ideal choice for a vegetarian taco, especially if you're looking for a less meaty texture. In this recipe, the jackfruit (or kathal) is cooked sukka-style with toasted coconut and spices, and finished with cashews and lime. The result has the perfect texture, with just the right amount of chewiness and crunch, creating a truly delicious and satisfying vegetarian taco.

Ingredients (Makes 8 tacos)

• 400g of raw, cooked and shredded jackfruit
• ½ cup shredded coconut
• 2 dried red chilies
• 1 teaspoon of coriander seeds
• ½ teaspoon of cumin
• 3 cloves of garlic
• 1 tablespoon of oil
• 1 sprig of curry leaves
• Shall
• 8 tortillas

For serving

• Roasted cashews
• Cilantro
• Cal

Method

• First, toast the coconut, red chilies, cilantro, and cumin in a pan.
• Next, grind the toasted ingredients with the garlic until you get a coarse paste.
• Now, heat the oil in a deep frying pan and quickly fry the curry leaves.
• Now, add the cooked and shredded jackfruit along with the spice mix.
• Cook until the jackfruit is dry and well coated with the spice mixture.
• It's time to fill the warm or toasted tortillas.
• Finish with crushed roasted cashews and plenty of cilantro and lime juice.