Homemade Tacos


An authentic taco starts with a homemade tortilla. The tortilla has been a staple food of the Mexican region since pre-Columbian times. At Saltbox Farm, we made the corn version using fresh Masa from La Nina Tortilla in Everett. The corn tortilla is somewhat thicker and heartier in texture than the flour tortilla, and went great with all of the fixings we prepared! Once you prepare the foundation for your tacos, you are ready for your fillings. We made Al Pastor Pork Shoulder and Homemade Chorizo, two intensely flavorful yet simple to make salsas, and a fresh guacamole. Recipes included below for your next taco party!

Homemade Corn Tortillas

homemade tortillas with fresh masa from la nina tortilla in Everett, MA

Warming up Homemade Corn Tortillas

warming up a fresh corn tortilla

Homemade Guacamole for Corn Tortillas

homemade guacamole

Taco bar for the Homemade Corn Tortillas

a taco bar with all fresh ingredients

Taco Bar for Homemade Corn Tortillas

a selection of fillings for homemade tacos at Saltbox Farm

Al Pastor Pork Shoulder to go with the homemade corn tortillas

Al Pastor pork is a tender, flavorful pork that goes perfectly with a homemade tortilla

Homemade Tacos with Fresh Corn Tortillas and Al Pastor Pork Shoulder

Homemade Taco made of fresh corn tortilla, Al Pastor Pork Shoulder, fresh salsa, and homemade guacamole. Delicioso

Taco Party at Saltbox Farm

The tacos made at the Taco Party at Saltbox Farm were the best tacos I’ve ever had

Recipe type: Tortillas
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 20
Authentic Tacos start with homemade corn tortillas made with Masa.
  • Tortillas
  • 2 cups corn masa mix
  • 1⅛ cups water
  1. Pour masa into a bowl. Add the water and mix to form a dough. If it feels dry add a bit more water. Divide the dough into 10 to 20 smaller balls, depending on how big or small you want the tortillas and cover with a damp cloth.
  2. Prepare your tortilla press by wrapping each side with plastic wrap. Place a ball of dough in the center and press. Carefully peel of the tortilla and cook for about 30 seconds, then flip and cook another 20 to 30 before flipping a final time. Immediately
  3. place the tortilla in a towel or tortilla warmer to keep pliable.

Al Pastor Pork Shoulder
Recipe type: Pork
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10-15
Al Pastor pork is a tender, flavorful pork that goes perfectly with a homemade tortilla.
  • 2 Pork Shoulder, cut in large pieces
  • 2 large onions, sliced thick
  • 5 cloves garlic, sliced
  • 1-teaspoon ground annatto
  • Juice of 2 oranges or blood oranges
  • Juice of 2 limes
  • 1 ancho chili
  • 1 pasilla chili
  • 3 guajillo chilis
  • Salt to taste
  • 1 cup of pineapple, chopped
  1. Season the shoulder with salt and annatto. Brown in a large pan with a little oil until golden brown on all sides. Transfer the meat to a large heavy pan. Sauté the onions in a little more oil over high heat for a few minutes to get some color on them. Add the onions to the pan with the pork. Deglaze the pan with a cup of water and add that to the pork. Add in the juices, garlic, and chilis.
  2. Cover and simmer over low heat for about 2 hours or until the meat is tender.
  3. To finish, sauté the pineapple over high heat, add the pork and toss with the pineapple.
  4. Taste for seasoning.

Recipe type: Sausage
Cuisine: Mexican, Latin
Prep time: 
Cook time: 
Total time: 
Serves: 10-15
Homemade chorizo an intensely flavorful sausage and tastes best when made from scratch. Mystery ingredient? Tequila!
  • 2.25 kilos boneless pork shoulder
  • 40 grams kosher salt
  • 16 grams ancho chili powder
  • 8 grams hot paprika
  • 8 grams chipotle powder or cayenne
  • 18 grams minced garlic
  • 3 grams ground black pepper
  • 6 grams chopped fresh oregano
  • 1.5 grams ground cumin
  • 35 grams tequila
  • 35 grams red wine vinegar chilled
  1. Combine all ingredients except for the tequila and vinegar and mix well. Place in the fridge for up to a day.
  2. Grind the mixture through the small die into a bowl set above ice.
  3. Add the tequila and vinegar to the meat mixture and mix with the paddle attachment or by hand with a sturdy wooden spoon until the liquids are well incorporated and the mixture starts to look sticky and uniform.
  4. Sauté a small portion of the meat to taste and see if you need to adjust seasoning.
  5. You can now use the sausage as is, or stuff into a hog casing.


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