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Entries tagged with 'tacos'

Sous-Vide 101: Tacos de Lengua

Serious Eats J. Kenji López-Alt 23 comments

Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices. More

Eat for Eight Bucks: Easy Slow-Cooker Pork Tacos with Red Cabbage Crunch and Avocado

Serious Eats Phoebe Lapine and Cara Eisenpress 9 comments

I love soft tacos, at home and at restaurants. Since a taco's filling is infinitely variable, the choice lies in your hands to make them cheap or expensive. You could buy fresh fish, for example, but that would up the price a bit. You could also consider a wide range of potential garnishes, everything from salsa to shredded cheese to cilantro to black beans. On the other hand, if you're looking to save money, the trick is to minimize. Use a filling that's hearty but cheap, and practice rigid discipline with respect to your garnishes. More

Beef Taco Skillet

Serious Eats Campbell's Kitchen 38 comments

The flavors of the Southwest come alive in this easy skillet supper featuring ground beef, picante sauce, tortillas and Cheddar cheese - it's a family favorite that's on the table in just 25 minutes. More

Dinner Tonight: Tacos de Rajas con Crema

Serious Eats Nick Kindelsperger 5 comments

I recently spent a good two weeks eating my way through Oaxaca, Mexico: sampling complex moles, stunning tamales, and more chocolate than is probably right. But the meal I ate the most often was from a simple taqueria that dished out tacos de rajas con crema, or tacos with roasted poblano strips, cream, and a little cheese. More

Grilling: Tilapia Fish Tacos

Serious Eats Joshua Bousel 10 comments

This light and fresh grilled tilapia taco takes on the flavors of the chipotle crema, cabbage, onion, and salsa fresca toppings, making it a great place for the fish-averse to get on the seafood bandwagon. More

Dinner Tonight: Mushroom, Rajas, and Corn Tacos with Queso Fresco

Serious Eats Nick Kindelsperger 5 comments

I don't know about you, but I have about a dozen ears of corn in my house, and I'm trying valiantly to use them all. These days, I need a little more than just butter with my summer corn. Luckily I've been quite impressed with this recipe from Epicurious, which bulks out the corn with mushrooms and queso fresco, and adds a nice punch with roasted poblanos. The result is a perfect summer taco made even more special with some awesome homemade corn tortillas. More

No-Waste Tacos de Carnitas with Salsa Verde

Serious Eats J. Kenji López-Alt 92 comments

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

Dinner Tonight: Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos)

Serious Eats Nick Kindelsperger 11 comments

This recipe immediately caught my eye because it showed what I love about Mexican cuisine so much: it's highly seasoned, slightly spicy, and somehow meaty, even though there is no meat in sight. The squash act as the base, with the corn adding some sweetness. The poblanos adds some spiciness to be sure, but they also infuse the mixture with this smokey aroma. More

Tacos de Papa

Serious Eats J. Kenji López-Alt 2 comments

[Photographs: J. Kenji Lopez-Alt] About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion... More

The Secret Ingredient (Key Lime): Key Lime Shrimp Tacos

Serious Eats Kerry Saretsky 10 comments

These tacos are more Florida than Texas or California, with the sweet bright acidity of key limes infusing the grill-seared shrimp, the chunky avocado and mango salsa, and zest-studded crema. These are crisp, intense, and fresh, with all the colors and flavors of South Florida. More

Robb Walsh's Tacos al Pastor

Serious Eats Caroline Russock 8 comments

This recipe for Tacos al Pastor The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh is a melting pot of a dish. It originated in Northern Mexico and combines the Middle Eastern spit-cooked schwarma with all of the essential elements of Mexican tacos: tortillas, onions, cilantro, and lime. More

The Nasty Bits: Tacos de Buche (Pork Stomach Tacos)

Serious Eats Chichi Wang 20 comments

For a crowd-pleasing meal of offal, there's no better way to serve organ meats than smothered in salsa and enveloped between tortillas. Tortillas are an ideal vehicle for a beginner's enjoyment of offal, because what doesn't taste good when it's served with salsa, crema, and tomatillo sauce? More

Meat Lite: Pinto and Pork Tacos

Serious Eats Joy Manning 8 comments

[Photograph: Joy Manning] Almost every week when I do my grocery shopping at Whole Foods, I marvel at how little I spent. I guess that's because I'm constantly hearing people complain about the prices at "Whole Paycheck," as it is... More

Cook the Book: Chile Verde

Serious Eats Caroline Russock 9 comments

When I took the lid off my slow cooker after about eight hours, I knew this recipe for Chile Verde from Make it Fast, Cook it Slow by Stephanie O'Dea was just the kind of dish that slow cookers... More

Dinner Tonight: Chipotle Beef Tacos

Serious Eats Blake Royer 4 comments

[Photograph: Blake Royer] After Nick praised Rick Bayless so thoroughly yesterday as the most reliable authority on Mexican cuisine, I hungrily went straight to my copy of Mexican Everyday in search of a recipe for dinner. It is his most... More

Serious Heat: Kogi-Inspired Bulgogi Tacos with Spicy Slaw

Serious Eats Andrea Lynn 6 comments

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. I admit it. I'm not a recipe repeater. As a constant food experimenter for both a magazine and personal chef clients, almost every meal... More

Grilling: Beer-Marinated Chicken Tacos

Serious Eats Joshua Bousel 5 comments

Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! I've covered beef and pork tacos before, so the next logical step in my taco journey was chicken. I've always... More

Dinner Tonight: Black Bean and Kale Tacos

Serious Eats Nick Kindelsperger 2 comments

I'm all for eating more vegetables, but I usually click away from nutrition-focused websites spouting "healthy" recipes. But as I searched for meals with kale and black beans, this recipe for black bean and kale tacos from Delicious Living just... More

Taco Seasoning

Serious Eats Andrea Lynn 4 comments

Who needs to buy packets of taco seasoning when you can easily mix one up yourself? Use on tacos, burritos, tostadas and more. Head here for more spice blend recipes »... More

Cook the Book: Classic Ground Beef with Guajillo Chiles

Serious Eats Caroline Russock 6 comments

Before I ever experienced any kind of authentic Mexican food (Taco Bell excluded), I was pretty sure that tacos came from a box. This magical yellow box was decorated with cacti and terracotta tiles and had everything that you needed... More

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