The process of making these tacos may seem a little daunting. The pork for these tacos would normally be slowly cooked for hours so, actually, you're welcome.
Crispy blackened salmon topped with lettuce, tomato, onion and a drizzle of our favorite homemade creamy tomatillo avocado salsa.
When you change the dressing ever so slightly by upping the lime juice and the hot sauce, the salad becomes more of a salsa, an irresistible addition to any summer taco — grilled steak, chicken, fish, tofu, whatever you’ve got cooking.
Serve up this sizzling one-skillet scramble for brunch or dinner. Either way, you're basically having nachos as a meal.
This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.
Chilorio is a delicious Pork dish made with dried peppers, orange juice-vinegar, and other spices. A perfect filling for burritos. This Chilorio recipe comes from the State of Sinaloa!
Think about the balance of textures. Try adding something smooth, like a cream or avocado, if you’re working with a grilled meat.
Fortunately, thanks to the popularity of Mexican food in Australia the availability of good quality corn tortillas is also increasing.
A lot of the tacos we’re most familiar with use slow-cooked meats. But limiting yourself to those options is silly.