Better Than Chipotle's Beef Barbacoa
An unexpected addition of fish sauce makes for crazy tender barbacoa with an intense beef flavor balanced by the rich, spicy, tangy sauce. Chipotle ain't got anything on this barbacoa.
Tacos de Lengua
Eating tongue is a rich and soft experience, and cooking the meat at home ensures you get the crispy, charred exterior that makes tacos de lengua so good.
Better Tacos al Pastor
Tacos al pastor, with its spicy marinade, juicy pork, and sweet pineapple, is a powerhouse combo. Although it's hard to replicate the crispify-ing powers of a rotisserie at home, this recipe is worth a try, if only for the extra earthy, spicy, and flavorful marinade.
Hearts of Palm Taco
Once grilled, hearts of palm take on a deeply nutty, sweet flavor that's almost like charred corn; marinate them beforehand and you add an herbaceous flavor note to the filling. Alongside a crunchy, spicy cabbage slaw and salsa verde, this is a dish that will satisfy whenever the taco craving strikes.
No-Waste Tacos de Carnitas
Making carnitas at home can seem like a daunting task, but fear not. By braising the meat in stock, you can make an equally moist and flavorful carnitas as the ones you get at the taqueria, without all the excess lard.
You could consider carne adovada the porkier cousin of chile con carne. Chunks of pork are stewed with chiles and other aromatics, making for meat that is rich, bright, flavorful, and hot, with perfectly juicy, spoon-tender hunks that are perfect for wrapping in tortillas.
The traditional ratatouille mix of zucchini, eggplant, and bell peppers go beyond their home region of southern France in this recipe. Simmering the vegetables in tomato sauce and chipotle peppers transform them into a chunky taco filling that best utilizes vegetables in the height of summer.
Scrambled Eggs and Chorizo in All-Cheese Taco Shells
Soft-scrambled eggs in a crispy, cheesy taco shell? Yes, please! What more could you want for breakfast?
Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onion
Asparagus season is just around the corner, and what better way to cook the slender, green stalks than grilled and in a tortilla? Cooked in olive oil until nearly blackened in spots, you get a nice contrast between the natural sweetness of the 'gus and the smoky, browned complexity of the charred spots.
Achiote-Rubbed Butternut Squash Tacos
The achiote paste here (a vibrant mixture of red achiote seeds, Mexican oregano, black pepper, cumin, and cloves all ground up into a smooth paste) is so flavorful, everything else is easy. Just rub onto the squash and grill until tender, and you have a flavorful, aromatic taco on your hands.
Tacos de Camarones al Mojo de Ajo
Even though it sounds impressive, mojo de ajo is essentially just a mixture of garlic and oil—two very simple ingredients which nonetheless make a huge impression on this quick-cooking taco filling.
Chili-Spiced Skirt Steak Tacos
Not only is skirt steak cheap, but it takes well to rubs and marinades, making it the perfect cut to make and serve at a taco party.
Charred Corn and Zucchini Tacos
By separating the kernels from the ear and cooking them over crazy high heat in a skillet with a bit of oil, the kernels get deeply charred while still retaining a sweet bite - what you would get had you cooked them over the grill. The corn gets sweet and smoky, making for an ingredient that is flavorful enough to take on the starring role in a taco.
Tacos de Papa
Eating potatoes in tortillas is something you should do. Hearty and flavorful with the addition of jalapeño, chipotle, and capers, these tacos aren't your average vegetarian taco.