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Tacos de milanesa

From WikiTacos, the taco encyclopedia · Taco type
Also known as: Milanesa tacos

Tacos de milanesa are tacos filled with milanesa, a thin beef, chicken or pork cutlet coated in egg and breadcrumbs and fried, cut into strips and served on corn tortillas, often over rice as in the tacos acorazados of Morelos.

Contents
  1. Milanesa
  2. In tacos
  3. Preparation
  4. Serving
  5. Recipe
  6. Where to try it
  7. Reviews
  8. See also
  9. References

Milanesa

Milanesa takes its name from the Milanese style of breaded veal cutlet. The Larousse culinary dictionary describes the European dish as veal escalopes or chops dipped in beaten egg and breadcrumbs, sometimes with Parmesan, and cooked in butter. In Mexico, Larousse explains, milanesa means a beef or chicken steak, sometimes pork, that is breaded and fried, and it calls this one of the most popular ways of preparing steaks in the country. The meat is pounded thin so it cooks quickly and stays tender,.

In tacos

Milanesa is one of the defining fillings of the taco acorazado of Morelos. Food and Pleasure describes the acorazado as two handmade corn tortillas covered with red rice and topped with a stew, naming milanesa first among the options, alongside chile relleno and chicharrón in green salsa. The rice and doubled tortilla make the large, crunchy cutlet manageable by hand. In Mexico City, milanesa strips also appear at guisado stands, and breaded chicken breast was among the dishes Time Out México found at a market guisado stand in Milpa Alta.

At home, a taco de milanesa is often simply strips of hot cutlet in a warm tortilla with avocado, a squeeze of lime and salsa, a way of using leftovers from the main meal.

Preparation

Cooks pound the meat thin between sheets of plastic, season it, dip it in beaten egg and press it into fine breadcrumbs, sometimes seasoned with garlic, parsley or dried herbs. It is shallow-fried in hot oil until the crust is golden and the meat just cooked, then drained. For tacos it is cut into strips across the grain.

Serving

At an acorazado stand the cutlet is usually laid whole or in large pieces over the rice, and the diner folds the doubled tortillas around it. Salsa, lime and avocado cut through the richness of the fried crust. Because milanesa is often cooked for the main meal of the day, home cooks commonly turn the leftovers into tacos the next morning.

Recipe

Makes 8 to 10 tacos · Time: 40 minutes

Ingredients

  • 4 thin beef or chicken cutlets (about 120 g each)
  • 2 eggs, beaten with salt and pepper
  • 1 1/2 cups fine breadcrumbs
  • 1 garlic clove, finely grated (optional)
  • Oil for frying
  • 16 to 20 corn tortillas
  • 1 cup cooked red rice (optional)
  • Avocado slices, lime wedges and salsa verde

Steps

  1. Pound the cutlets between sheets of plastic to about 3 mm thick; season with salt, pepper and garlic.
  2. Dip each cutlet in egg, then press firmly into the breadcrumbs on both sides.
  3. Fry in 1 cm hot oil, 2 to 3 minutes per side, until golden. Drain on paper towels.
  4. Cut into strips about 2 cm wide.
  5. Warm the tortillas and stack them in pairs. Add a spoonful of rice if you like, then the milanesa.
  6. Top with avocado and salsa and serve with lime.

Rest breaded cutlets in the refrigerator for 10 minutes before frying so the coating sets.

Where to try it

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "Milanesa". Larousse Cocina. Retrieved 2026-10-10.
  2. "5 platillos típicos de Morelos que debes probar si vas el fin de semana". Food and Pleasure. Retrieved 2026-10-10.
  3. "Tacos de guisado del Mercado de San Pablo Oztotepec". Time Out México. Retrieved 2026-10-10.
Categories: Beef tacos Chicken tacos Fried dishes Morelos cuisine Taco types