Quick Answer
The leaves and tender stems of the cilantro plant are used for tacos and other Mexican dishes. The seeds, also known as coriander, are not typically used in tacos.
Cilantro Leaves and Stems Are Used
Cilantro, also known as Chinese parsley or coriander leaf, refers to the green, leafy parts of the coriander plant. The leaves and tender stems are the parts most commonly used to flavor tacos and other Mexican foods.
The cilantro leaves have a bright, citrusy flavor that pairs wonderfully with the spices, veggies, and meats typically found in tacos. The stems also have good flavor, as long as they are relatively young and tender. Older, woodier stems are usually discarded.
Here are some key points on using cilantro leaves and stems for tacos:
- Look for fresh, green leaves without signs of wilting or yellowing.
- Rinse the cilantro gently under cool water to remove any dirt.
- Pick the leaves off the thicker stems. The tender, thinner stems can be chopped along with the leaves.
- Give the leaves a rough chop before adding them to tacos.
- Add chopped cilantro at the end to maximize its fresh flavor.
- Use a generous amount – 1/4 cup or more per 4 servings.
Fresh cilantro brightens up the flavor of tacos with its citrusy note. Along with onions and lime, it provides a refreshing contrast to the richer meats, beans, and cheese.
Coriander Seeds Are Not Used
While the leaves are central to tacos, the seeds of the coriander plant have a very different taste and are not traditional.
Coriander seeds develop after the cilantro plant flowers and are sometimes referred to as coriander. But in Mexican cooking, the term “cilantro” always refers to the leaves and stems.
Compared to the fresh taste of cilantro, coriander seeds have a warm, spicy, nutty flavor. They are sometimes used in cooking but almost never for tacos or Mexican salsas.
If a recipe calls for “coriander” in Mexican dishes, it can be assumed it means the green herbaceous parts of the plant, not the dried seeds.
Some key differences between cilantro leaves and coriander seeds:
| Cilantro | Coriander Seeds |
|---|---|
| Refers to leaves and stems | Refers to dried seeds |
| Bright, lemony, grassy flavor | Warm, nutty, spicy flavor |
| Used fresh | Usually dried |
| Key ingredient in salsas and tacos | Sometimes used in stews and meat dishes |
So in summary, it’s the fresh, green cilantro leaves that are so essential for tacos, while the coriander seeds are not used.
Cilantro’s Role in Tacos
Cilantro has become an indispensable ingredient in tacos and Mexican food over the past few centuries. Here’s an overview of how cilantro fits into the taco experience:
History
Cilantro is native to the Mediterranean but was brought to Mexico by the Spanish in the 1500s. Mexican cuisine enthusiastically embraced the herb, using it in salsas, guacamole, and eventually tacos. Cilantro adds a bright, refreshing note that complements the spices and heat.
Flavor
In tacos, cilantro provides a distinct flavor contrast to the richer meats like chicken, beef, pork, or chorizo. The cooling quality of the herb balances out the warm spices. Cilantro also pairs well with vegetables like onions and peppers.
Texture
Chopped cilantro leaves give tacos added texture and visual appeal. The tender stems provide a subtle crunch. Cilantro is always added fresh just before serving so it retains its texture.
Aroma
In addition to its grassy taste, cilantro releases an enticing aroma when chopped or shaken onto tacos. This scent activates our appetite and senses.
Accompaniments
Cilantro usually shares space on tacos with lime wedges, diced white onion, salsa, and sometimes avoado. It brings out the best in these accompanying ingredients.
How to Select Cilantro for Tacos
With cilantro being so integral to tacos, it pays to choose your bunches carefully:
- Color – Seek out bright green leaves. Avoid yellow or brown.
- Freshness – Make sure the leaves and stems look lively, not wilted.
- Scent – The cilantro should have a robust, grassy aroma when you sniff it.
- Size – Medium bunches with 10-15 stems are ideal.
- Quality – The leaves should be unwilted and free of dark spots.
- Quanitity – Buy extra – cilantro often called for in large amounts.
Ideally look for organic cilantro when possible to avoid pesticide residues. And give the bunch a good rinse before using.
With a high turnover, farmer’s markets can offer the freshest cilantro. Well-stocked supermarkets also carry fresh bunches.
For tacos, stay away from pre-cut cilantro or sprigs packaged in plastic clam shells. These often lack flavor. You want the pungent taste of freshly chopped cilantro.
Storing Cilantro
Cilantro is highly perishable and will only last 5-7 days at most in the fridge. Follow these storage tips:
- First remove any rubber bands or ties from the bunch.
- Trim the very ends of the stems and stand the bunch in a glass of water.
- Loosely cover the greens with a plastic bag.
- Store in the refrigerator, changing the water every 2 days.
- Use within 5-7 days for maximum freshness.
You can also wrap the bunch in a dry paper towel and put it in a loose plastic bag for a few days.
Leafy herbs like cilantro are best used as quickly as possible. Try not to leave them sitting for more than a week.
Signs that cilantro is past its prime are yellowing leaves, slimy stems, and lack of aroma. At that point, it’s best to discard it.
Dried and Frozen Cilantro
For tacos and salsas, fresh cilantro is greatly preferred over dried or frozen versions. The flavor of cilantro dissipates quickly when dried or frozen.
If you must opt for dried or frozen cilantro, use the following guidelines:
Dried Cilantro
- Drying removes much of the signature flavor and aroma.
- Uses 3-4x more dried cilantro leaves compared to fresh.
- Best limited to simmered dishes, not tacos and salsa.
- Look for dried rubbed or ground cilantro, not whole leaves.
Frozen Cilantro
- Blanch leaves for 1 minute before freezing.
- Allows it to retain a bit more flavor than air drying.
- Frozen cilantro loses its texture – fine for cooked dishes.
- Not ideal for fresh applications like tacos.
For fullest cilantro flavor, there is no good substitute for using it fresh. But if you have to use frozen or dried, increase the quantity to account for flavor loss.
Chopping Cilantro for Tacos
Chopping or “roughing up” the cilantro leaves right before adding them to tacos maximizes the flavor and aroma. Follow these chopping tips:
- First rinse the bunch and dry well with paper towels or a salad spinner.
- Pick the leaves and tender stems from the bunch.
- Stack 5-6 leaves at a time and roll them into a tight cigar shape.
- Using a sharp knife, slice across the rolled leaves to produce rough chops.
- Fluff and separate the chopped cilantro with your fingers.
- Repeat with the rest of the bunch until you have the desired amount.
Chopped cilantro gives you little flavor bursts compared to leaving the leaves whole or just tearing them.
For 4-6 tacos, you’ll typically need about 1/4 – 1/2 cup chopped fresh cilantro.
How to Add Cilantro to Tacos
When building tacos, there are two good options for getting the cilantro flavor in every bite:
Mix Into Fillings
Chopped cilantro can be directly mixed into the taco fillings themselves. For example:
- Combine with sauteed ground beef or turkey.
- Stir into cooked black beans or vegetables.
- Add to chicken, pork, or shrimp before cooking.
- Mix into raw minced fish like tilapia, tuna, or salmon.
This disperses the cilantro evenly throughout the filling. Just be sure to add it at the end to retain its fresh taste.
Top Tacos
For further cilantro flavor, sprinkle more over the constructed tacos:
- After assembly, sprinkle over additional chopped cilantro.
- Let some scattered whole leaves stick out of the tacos.
- Drizzle with cilantro dressing like chimichurri sauce.
- Top with cilantro-based salsas.
Crowning the tacos with extra cilantro gives you more opportunities for its refreshing bite.
Cilantro Alternatives for Tacos
While cilantro is highly preferred, there are some acceptable stand-ins if you need them:
- Parsley – Closely related to cilantro, parsley has a milder flavor. Use a mixture of curly and flat-leaf.
- Culantro – This herb tastes similar to cilantro but is more rare. Found in Latin markets.
- Epazote – Adds a unique savory-mint flavor. Often used in bean dishes.
- Mint – Contributes a cooling effect. Best paired with fruit-based fillings.
- Basil – The sweet licorice taste pairs well with chicken or seafood tacos.
While these lack cilantro’s citrusy personality, they can fill in when needed. Use about 1.5x the amount you would cilantro.
Conclusion
Cilantro is the customary green herb used to add freshness and vibrance to tacos across Mexico. Specifically, the chopped leaves and tender parts of the stem are used. The dried seeds (coriander) are not traditional for tacos.
When preparing tacos, look for bright green cilantro bunches and chop the leaves and stems at the last minute. Mix some into the fillings and sprinkle extra over the finished tacos.
While dried and frozen cilantro are always inferior, herbs like parsley or mint can substitute in a pinch. But for the genuine taco experience, freshly chopped cilantro can’t be beat!