Do you see these tacos? They're creamy, crispy, crunchy...basically exceptional.
Don't worry, your slow-cooker will do the work for you in making a tender carnitas filling.
The crispy, white fleshed-cauliflower is a perfect replacement for the fish, when you can’t find fresh fish or don’t want to stink up your apartment or just don’t feel like seafood.
Make this protein-packed soup in minutes in a pressure cooker. Minutes!
The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness.
Chilorio is a delicious Pork dish made with dried peppers, orange juice-vinegar, and other spices. A perfect filling for burritos. This Chilorio recipe comes from the State of Sinaloa!
Use 100% corn tortillas as your base when possible. They’re more traditional and authentic. If you’re making very large tacos, however, you might want tortillas with a little wheat flour-the gluten holds them together better.
Try sticking to a heat level on your tacos that will give the ingredients a kick, without being too overwhelming.
A nice warm tortilla is the key to success in your taco experience. If you don’t do this properly the tortillas will break down and everything inside the taco will fall apart, which is the nightmare for any taco lover.