12 tacos; about 4 servings This recipe is written to work with a wide variety of fillings and toppings. To go the classic street food route, look for 4- to 6-inch corn tortillas and use 2 stacked tortillas per taco.
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
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)
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
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
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)
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.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
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
1 Pico de Gallo, Table Salsa, and/or Guacamole
Sour cream or crema
1 Taqueria Pickles
Let's Cook
Step 1.
Prepare or have ready: Any of the Fillings for Tacos and Burritos; Twelve 6-inch corn or flour tortillas, warmed, or 12 taco shells
Step 2.
Meanwhile, place in separate serving bowls: Shredded lettuce; Chopped onion; Chopped cilantro; Sliced red radishes; Crumbled Cotija, or shredded Monterey Jack, Cheddar, or queso fresco; Pico de Gallo, Table Salsa, and/or Guacamole; Sour cream or crema; Taqueria Pickles
Step 3.
Transfer the filling to a serving bowl. Wrap the warm tortillas in foil or place the taco shells in a basket. Allow guests to assemble their own tacos.
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