If you’ve read my columns over the years, you know I love traditional tacos. The simplicity of tender corn tortillas holding delicious morsels of perfectly seasoned foods cannot be improved. They are also remarkable simply to make at home, especially if you keep tortillas, cilantro and hot sauce on hand.
What to drink with tacos: For beer, try a Bohemia Lager. For nonalcoholic, agua fresca or Hibiscus iced tea.
UPDATE: Love tacos? Check out my taco template here, where you’ll find an easy technique for traditional tacos plus many filling options, including potato-chorizo, mushrooms, shrimp and more.
In today’s Seasonal Pantry, I sing the praises–and not for the first time–of traditional tacos. You can read that column, which includes recipes for Tacos al Carbon (meat) and Tacos Hongos (mushrooms), here. In the column, I promise to post links to other recipes for tacos and that call for tortillas from the Seasonal Pantry archives, so here they are.
Do you make tacos at home? What is your favorite method and favorite filling? Please share in the comment section below.
My Favorite Chile Verde When I first wrote this, in 2005, I suggest either corn or flour tortillas. Today, I say corn.