Corn tortillas can be heated on a grill, shown here, on a griddle or over a gas burner but only until they are soft and velvety, not crisp.
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.
A taco is typically made using two machine-made corn tortillas, shown here, or a single handmade corn tortilla
Snapper Ceviche with Corn Tortillas
Shrimp & Avocado Tacos with Avocado-Lime Sauce
Wild Gulf Shrimp Tacos with Cabbage Salsa
Corn and Poblano Tacos
Skirt Steak Fajitas with Caramelized Onions and Flour Tortillas
My Favorite Chile Verde When I first wrote this, in 2005, I suggest either corn or flour tortillas. Today, I say corn.
My thoughts on taco trucks and other food trucks, from the summer of 2011
Tortilla Tips from 2005, plus Cheese Enchiladas Verde from Rosie’s Cantina