Tacos

Ingredients

• Any of the Fillings for Tacos and Burritos
• Twelve 6-inch corn or flour tortillas, warmed, or 12 taco shells
• Shredded lettuce
• Chopped onion
• Chopped cilantro
• Sliced red radishes
• Crumbled Cotija, or shredded Monterey Jack, Cheddar, or queso fresco
• Hide ingredients for Pico de Gallo, Table Salsa, and/or Guacamole 1 Pico de Gallo, Table Salsa, and/or Guacamole (opens in new tab) Pico de Gallo, Table Salsa, and/or Guacamole
  • 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced
  • ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped
  • ¼ to ½ cup chopped cilantro leaves and tender stems, to taste
  • 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced
  • (6 radishes, finely chopped)
  • 2 tablespoons lime juice
  • (1 garlic clove, minced)
  • Salt

  Sub-recipe steps

  1. Combine in a medium bowl: 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced; ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped; ¼ to ½ cup chopped cilantro leaves and tender stems, to taste; 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced; (6 radishes, finely chopped); 2 tablespoons lime juice; (1 garlic clove, minced)
  2. Stir together. Season to taste with: Salt
  3. Serve immediately.
• Sour cream or crema
• Hide ingredients for Taqueria Pickles 1 Taqueria Pickles (opens in new tab) Taqueria Pickles
  • 3 medium carrots, cut on the diagonal into ¼-inch-thick slices
  • ½ medium onion, thinly sliced
  • 1 ½ cups cider vinegar or distilled white vinegar
  • 1 cup water
  • 6 garlic cloves, smashed
  • 1 tablespoon salt
  • 1 ½ teaspoons black peppercorns
  • 1 ½ teaspoons dried Mexican oregano
  • 1 bay leaf
  • ½ teaspoon cumin seeds
  • (2 whole cloves)

  Sub-recipe steps

  1. Combine and pack into a clean quart jar: 12 jalapeño peppers, seeded and cut into large “chips” (as for Pickled Peppers II); 3 medium carrots, cut on the diagonal into ¼-inch-thick slices; ½ medium onion, thinly sliced
  2. Bring to a boil in a medium saucepan: 1 ½ cups cider vinegar or distilled white vinegar; 1 cup water; 6 garlic cloves, smashed; 1 tablespoon salt; 1 ½ teaspoons black peppercorns; 1 ½ teaspoons dried Mexican oregano; 1 bay leaf; ½ teaspoon cumin seeds; (2 whole cloves)
  3. Pour the brine over the vegetables and let sit at room temperature until completely cooled. Cover and refrigerate for at least 4 hours, preferably overnight. Store refrigerated for up to 1 month.