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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

Watercress Tacos

Corn and Poblano Tacos

Enchiladas Suizas

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

 

 

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Comments

5 Comments

  1. R.Wolfe

    Taking into consideration that my new favorite menu item is Brussels sprouts tacos with avocado at Pub Republic, I would say tacos are folded over meat or veggies with something fresh and zesty and maybe a savory sauce or vinaigrette. Hey, I also love Jack in the Box two-for-99-cents tacos with baby food meat. So, basically, a taco is anything you like in a folded over tortilla.

    June 5th, 2013 6:33 pm

  2. Cathy

    IMHO tacos should always be made with corn tortillas.

    June 5th, 2013 6:54 pm

  3. MicheleAnna.Jordan

    I completely agree. If it is in a flour tortilla, it is something else, not a taco.

    June 5th, 2013 7:56 pm

  4. Sally Weed

    In my family, we always make tacos with a 1/2 ground beef 1/2 ground pork mixture, browned and then adding chopped onions and garlic. The recipe was taught to my mother by our beloved neighbor, Ethel Mello, who described it as her Portuguese version of tacos. Seasonings are (Gebhardts-like) chile powder with extra ground cumin to taste and that depresssion-era extender— leftover mashed potatoes (which we always freeze leftovers for this purpose)…it adds a nice texture and just tastes right. Fresh thyme leaves and a bay leaf though not in the family recipe, makes it all work for me.

    Corn tortillas, lightly fried in oil and kept warm and crisp are essential. Fresh tomatoes, grated (sharp,white,aged) cheddar cheese and a chiffonade of iceberg lettuce are the preferred accompaniments. I also like cilantro and avocado on mine.

    June 5th, 2013 8:32 pm

  5. Nicolle

    I confess I prefer eating out for tacos–unless I have some Mexican chorizo, in which case fry it up, put it on a corn tortilla with some cilantro and lime juice, and open a Negro Modelo. And of course, hot sauce. Happily for me there is a Mexican grocery/cantino a few blocks away that makes this very taco, with the added benefit of satellite TV so we can watch South American soccer while we eat. Bliss!

    June 11th, 2013 7:43 am

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