Guisado Tacos
Mexico City breakfast tacos filled with home-style daily stews.
About this recipe
Guisado tacos are the most beloved breakfast institution in Mexico City: corn tortillas filled with the stew of the day - tinga, rajas, beans, cactus or whatever is cooking - with salsa and sour cream. A complete meal for very little money.
History & Origin
The taquería de guisados is one of the most democratic and unrepeatable culinary institutions in Mexico City. Every morning, before seven o'clock, the señoras (and increasingly señores) of neighbourhood taquerías light the stoves to prepare between eight and fifteen different stews that will be displayed in clay pots in front of the griddle all day long. The magic of a guisado taco lies in its infinite variety and the interaction between the diner and the taquera. "What have you got today?" is the ritual question. The answer might include shredded chicken tinga, potato and chorizo, strips of roasted chile with sour cream and sweetcorn, cactus with egg, stewed beans, pork crackling in green salsa, ground beef picadillo, zucchini with cheese, blood sausage, or brains. The guisado taco is essentially a vessel for what Mexican cooking has known how to turn into gold for centuries. In this recipe we show you how to make two classic stews so you can set up your own taquería at home: chicken tinga and potato with chorizo. These are the most requested in any Mexico City taquería and best represent the spirit of resourcefulness and flavour that defines this taco.
Estimated cost
$7.90
Total cost
$1.98
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
420
Calories
18g
Protein
48g
Carbohydrates
16g
Fat
6g
Fiber
580mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
For the tinga: blend the tomatoes with the chipotles in adobo, half the onion, and the garlic until smooth. Set aside.
💡 You can use just the adobo sauce from the can rather than whole chiles for a smoother, smokier flavour.
- 2
Fry the remaining onion in oil over a medium heat until translucent. Add the chipotle sauce and cook for 5 minutes. Add the shredded chicken, mix well, and cook for a further 10 minutes. Season to taste.
- 3
For the potato and chorizo: in a separate pan, fry the crumbled chorizo without oil (the chorizo fat is sufficient) until well cooked. Add the cooked diced potatoes and mix together. Cook for a further 5 minutes until the potatoes absorb the colour of the chorizo. Season to taste.
💡 Do not add oil: Mexican chorizo releases enough fat to cook the potatoes.
- 4
Heat the tortillas on the griddle, 30 seconds per side. For guisado tacos, use a double tortilla: two tortillas stacked per taco.
💡 The double tortilla is essential so the taco holds the stew without breaking.
- 5
Spoon the stews onto the double tortillas. Top with sour cream, crumbled fresh cheese, and green salsa. Enjoy piping hot.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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