Family Meal, Fit for Company, Fit for a Crowd
Making soft tacos is not really about a recipe but more about the fixings. At most taco stands, the plate is garnished with spicy pickled vegetables, pickled jalapeños, and sliced radishes. The easiest way to present soft tacos is to have all the fixings arranged in bowls and a stack of hot corn tortillas wrapped in a towel and let guests go at it. Simply lay a hot tortilla on a plate, spoon up whatever meat or meats are offered, and garnish with salsa and/or pico de gallo. Figure on about ¼ cup of chopped meat per taco. A smart strategy when you make any of the following dishes is to be sure you have leftovers so that you can make some tacos the next day.
INGREDIENTS:
FILLINGS
BEEF AND BISON
- Grilled steak rubbed with Mexican Rub
- Flank Steak Carne Asada Padilla
- Steak marinated in Mexican Beer, Chile, and Cilantro Marinade
- Braised Beef Steak with Tequila, Tomato, and Orange
- Mexican Beef Brisket and Winter Squash Chili
- Mexican-Style Poached Beef Tongue
PORK
- Carlos’s Grilled Chile-Marinated Thin-Cut Pork
- Beer and Tequila Carnitas
- Chile-Braised Pork Belly
- Grilled Back Ribs in Smoky Chile Marinade
GOAT
- Mexican Braised Goat with Chiles (Birria de Chivo)
SALSA AND GARNISHES
- Fire-Roasted Salsa
- Pico de Gallo
- Salsa Verde
- My Guacamole
- Shredded iceberg lettuce
- Finely chopped red or sweet onion
- Chopped fresh cilantro
- Chopped scallions
- Shredded cabbage
- Grated Monterey Jack, cheddar, or queso Oaxaca
- Mexican crema or sour cream
ON THE SIDE
- Mexican Pickled Vegetables
COOK’S NOTE:
- If burritos are your thing, provide large, warm flour tortillas and add refried beans (homemade or canned) and Mexican rice to the list of fillings above.
