{"id":82024,"date":"2026-04-14T13:00:59","date_gmt":"2026-04-14T19:00:59","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=82024"},"modified":"2026-04-14T14:32:30","modified_gmt":"2026-04-14T20:32:30","slug":"es-que-tal-unos-taquitos-para-este-cinco-de-mayo-le-traemos-la-receta-de-tacos-el-yaqui-de-rosarito","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/es-que-tal-unos-taquitos-para-este-cinco-de-mayo-le-traemos-la-receta-de-tacos-el-yaqui-de-rosarito\/","title":{"rendered":"\u00bfSe le antojan unos taquitos este Cinco de Mayo? Prepare unos tacos al estilo El Yaqui de Rosarito"},"content":{"rendered":"
<\/div>
\"Un
Versi\u00f3n casera de los Tacos El Yaqui. Foto: Bill St. John, para UCHealth.<\/figcaption><\/figure>\n

Un subg\u00e9nero de la escritura gastron\u00f3mica en l\u00ednea es lo que se conoce como “recetas de imitaci\u00f3n”, es decir, aquellas que recrean o tratan de igualar los platillos de nuestros restaurantes favoritos. Y es que adem\u00e1s de ser divertido intentar descubrir qu\u00e9 hace tan buenos a nuestros platos favoritos de restaurante, tambi\u00e9n hay otras razones para probar las recetas de imitaci\u00f3n en casa, tales como reducir costos, controlar los ingredientes y probar comida de lugares lejanos. En las recetas de imitaci\u00f3n puede encontrar por ejemplo, el pollo a la naranja de Panda Express o la cebolla floreciente de Outback Steakhouse. Un sitio web dedicado a esto es copykat.com, el cual cuenta con una redacci\u00f3n sencilla.<\/p>\n

Cuando viv\u00ed en Chicago de 2002 a 2016 y colabor\u00e9 en la secci\u00f3n de gastronom\u00eda del Chicago Tribune, uno de los art\u00edculos m\u00e1s le\u00eddos del Tribune fue el de otro reportero que hab\u00eda tenido acceso a un \u00e1lbum familiar de Harland David Sanders (el Coronel Sanders), el fundador de Kentucky Fried Chicken. El reportero, Jay Jones, vio una lista manuscrita al final del \u00e1lbum con las “11 especias: mezcla con 2 tazas de aceite blanco”.<\/p>\n

\u00bfHab\u00eda descubierto Jones uno de los secretos mejor guardados de la industria alimentaria? En las cocinas de prueba del Tribune, la receta estaba para chuparse los dedos.<\/p>\n

Por mi parte, no he profundizado en muchas de estas recetas imitadoras en l\u00ednea, pensando que no me gustan mucho las originales, as\u00ed que \u00bfpara qu\u00e9 molestarme?<\/p>\n

Pero un amigo me pregunt\u00f3 si, por alguna raz\u00f3n, podr\u00eda recrear uno de sus tacos favoritos, de un peque\u00f1o pero famoso puesto de tacos en Rosarito, M\u00e9xico, un pueblo en la costa de Baja California al sur de Tijuana. El lugar se llama El Yaqui, en honor a los ind\u00edgenas de lo que hoy se llama el estado de Sonora, M\u00e9xico, al otro lado del Golfo de California desde Baja.<\/p>\n

Sonora es una zona famosa por la carne de res. Gente de todas partes viene a probar los tacos “El Yaqui”, trozos de arrachera marinados y asados \u200b\u200ben gruesas tortillas de harina, adornados con una salsa roja picante, queso, frijoles pintos y otras guarniciones.<\/p>\n

Pero no hay receta, ni en l\u00ednea ni en ning\u00fan otro sitio. Sabiamente (o por costumbre, simplemente porque El Yaqui no se considera una meca gastron\u00f3mica), El Yaqui no revela c\u00f3mo se prepara.<\/p>\n

Pero YouTube.com s\u00ed. Y tambi\u00e9n los comentarios de TripAdvisor.com, y los cientos de fotos descargadas en Pinterest.com y en muchos otros sitios de captura de im\u00e1genes.<\/p>\n

Entonces, me puse a trabajar en armar una receta inspirada en los tacos de El Yaqui, usando informaci\u00f3n disponible en l\u00ednea, como antes sol\u00edamos hacer con las recetas en papel y tinta.<\/p>\n

Pod\u00eda escuchar al fundador de El Yaqui, Don Felipe N\u00fa\u00f1ez, describir su m\u00e9todo y sus f\u00f3rmulas (ya no) secretas, iniciadas en 1984, y ver im\u00e1genes de lo que para todos los efectos era la receta (\u201ctortilla de harina hecha a mano con queso\u2026 carne, frijoles, cebolla, cilantro\u2026\u201d) desplazarse por la parte inferior de la pantalla en subt\u00edtulos.<\/p>\n

\"Platillo
Platillo inspirado en los tacos El Yaqui. Foto: Bill St. John, para UCHealth.<\/figcaption><\/figure>\n

Viendo otros videos, leyendo los comentarios de muchos visitantes y aprendiendo trucos de chefs como Rick Bayless (un cliente frecuente de El Yaqui), prepar\u00e9 una receta para los tacos.<\/p>\n

Dos cosas son especialmente importantes si quiere replicar la receta en todos los sentidos: la primera es usar solo lo que los sonorenses (personas de Sorona) llaman “arrachera”, el corte de carne que llamamos falda (“flap”); y asar a la parrilla con le\u00f1a, no con carb\u00f3n.<\/p>\n

La primera es f\u00e1cil de lograr; la segunda, m\u00e1s f\u00e1cil en verano y al aire libre que en otras \u00e9pocas del a\u00f1o. Al cocinar en interiores, use una sart\u00e9n plana de hierro fundido muy caliente o una parrilla de hierro con bordes elevados que dejan largas marcas de parrilla en todo lo que se cocina.<\/p>\n

Creo que hice una buena receta de imitaci\u00f3n. Pero la mejor confirmaci\u00f3n fue cuando un amigo me dijo que lo hab\u00eda logrado. \u00c9l ha estado en El Yaqui muchas veces, mientras que yo nunca.<\/p>\n

Aunque, en cierto modo, supongo que se podr\u00eda decir que ahora cualquiera de nosotros puede ir all\u00ed (al preparar estos tacos).<\/p>\n

Tacos El Yaqui (Tacos de carne asada)<\/strong><\/h2>\n

La guarnici\u00f3n de jalape\u00f1o asado o a la parrilla es crucial; en El Yaqui, se les conoce como “dulces mexicanos”. Rinde para 6 tacos medianos, o 2-3 porciones.<\/p>\n

Ingredientes<\/strong><\/h3>\n

3\/4 de libra o 190 g de falda o arrachera<\/p>\n

2 cucharadas de aceite de oliva extra virgen<\/p>\n

2 cucharadas de adobo rojo, especias, condimento para carne o sazonador para tacos<\/p>\n

Jugo de 1 naranja<\/p>\n

Jugo de 1 lima<\/p>\n

2 dientes de ajo, picados o en rodajas finas<\/p>\n

6 tortillas de harina de 20 cm, calientes o en sart\u00e9n<\/p>\n

6 rebanadas finas de queso asadero, tipo Monterey Jack o fontina<\/p>\n

120 ml de salsa roja (ver receta abajo)<\/p>\n

Para acompa\u00f1ar y decorar: frijoles pintos cocidos, cebolla blanca picada, guacamole y cilantro picado<\/p>\n

Jalape\u00f1os asados \u200b\u200bo a la parrilla<\/p>\n

Preparaci\u00f3n<\/strong><\/h3>\n

Prepare una marinada con el aceite de oliva, el sazonador en polvo, los jugos c\u00edtricos y el ajo, y marine la carne de 1 a 3 horas (no m\u00e1s, ya que la acidez de los c\u00edtricos la ablandar\u00e1). En una parrilla al aire libre, con carb\u00f3n de le\u00f1a (preferiblemente) u otra fuente de fuego alto, o en una sart\u00e9n de hierro fundido o parrilla muy caliente, ase la carne de 3 a 4 minutos por cada lado, dej\u00e1ndola reposar 5 minutos antes de cortarla en tiras finas y luego en cubos de 1,25 cm.<\/p>\n

Para servir: Coloque una rebanada de queso en el doblez de cada tortilla, luego una porci\u00f3n de carne (6-8 piezas), luego una tira de salsa roja con una cuchara y luego las guarniciones restantes, seg\u00fan se indiquen, terminando con las hojas de cilantro. Sirva de 2 a 3 tacos por persona con los chiles jalape\u00f1os como acompa\u00f1amiento.<\/p>\n

Para preparar la salsa roja: Hierva en agua durante 20 minutos hasta cubrir 5 tomates ciruela o Roma, cortados en cuartos; 1 cebolla blanca mediana, pelada y cortada en cuartos; 2 dientes de ajo, pelados y picados; 2 chiles serranos y jalape\u00f1os, sin tallo y picados; y 1 cucharadita de sal. Con cuidado, lic\u00fae o procese en 2 tandas, a\u00f1adiendo 12 tallos enteros de cilantro con hojas. En una cacerola, agregue 2 cucharadas de aceite neutro (un aceite comestible que ha pasado por ciertos procesos de refinamiento para eliminar aromas o sabores) y, a fuego medio y con cuidado al a\u00f1adir, cocine la salsa licuada, revolviendo ocasionalmente, durante 20 minutos a fuego lento. Se conserva bien en el refrigerador.<\/p>\n

Puede contactar a Bill St. John en el correo electr\u00f3nico:billstjohn@gmail.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Un subg\u00e9nero de la escritura gastron\u00f3mica en l\u00ednea es lo que se conoce como “recetas de imitaci\u00f3n”, es decir, aquellas que recrean o tratan de igualar los platillos de nuestros restaurantes favoritos. Y es que adem\u00e1s de ser divertido intentar descubrir qu\u00e9 hace tan buenos a nuestros platos favoritos de restaurante, tambi\u00e9n hay otras razones […]<\/p>\n","protected":false},"author":2197,"featured_media":63267,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[9192],"tags":[9216,9131,9132],"class_list":["post-82024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espanol","tag-disfrute-colorado","tag-recetas","tag-traducciones-en-espanol"],"acf":[],"yoast_head":"\n\u00bfSe le antojan unos taquitos este Cinco de Mayo? 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