Let me start by saying that the concept of taco recipes is something of a misnomer, because, well, as the great Mexican chef Gabriela Camara notes, “everything can be a taco.”
I’ve been inspired by scores of Mexican cookbooks, both in English and in Spanish, as well as the Mexican chefs I have known, especially my friends Patricio and Cinthia of Nixtaco, here in the Sacramento area.
After having made hundreds of tortillas and countless recipes for taco fillings, after reading all those books and talking with all those chefs, here are some guidelines for the best tacos no matter what is in them:
- Good tortillas, flour, corn or whatever. It’s important. (Here’s an essay I wrote about the importance of mastering the tortilla.)
- A centerpiece, usually meat or fish but it can be mushrooms or a vegetable.
- A mix of textures — crunchy, crispy, soft, dense, etc.
- Different colors, ideally. Not necessary, but nice. Remember people eat with their eyes first.
- Something spicy and something tart. Salsa and lime are the usuals here, but you could in theory do horseradish and vinegar if you want to.
- Fill generously but not so much you can’t eat the taco.
Oh, and one more thing. Like sandwiches where I grew up in New Jersey, once you pick up a taco, you never set it down. This is why real-deal tacos are always small. They are antojitos, little cravings, not giant discs that are a meal in itself.
A proper taco night has lots of options for you to choose your own adventure. Maybe more than one meat or fish or whatever. Definitely chopped herbs, usually cilantro. Definitely a crunchy thing, usually radishes. Often crumbly or shredded cheese. And always salsas, ideally at least two.
Here are a bunch of my salsa recipes you can choose from.
And here are my personal taco recipes. They range from meat and fish to vegetables and even wild mushrooms. They’re what I do, and they can guide you to many great taco nights in the future!
Turkey Tacos
Wild turkey breast tacos with roasted poblanos and jack cheese. Simple, easy to make and delicious.
Tacos Dorados
Taquitos or tacos dorados, these are small corn tortillas filled with a little chicken or whatever, then fried to set them into a cigar shape.
Duck Tacos
Duck or goose confit tacos, with all the trimmings. A great use for legs of any sort of waterfowl.
Venison Lengua Tacos
Classic tacos de lengua, using whatever tongues you have available: beef, elk, bison, deer, pig, lamb. All are good. You braise the tongue, then chop it and then sear it just a little so you get a combination of soft and crispy.
Grilled Venison Tacos
Seared or grilled venison tacos. Make sure you chop the venison better than in this picture, so it will not all pull out when you eat it!
Taco Meats
These are recipes for fillings for tacos, burritos, quesadillas, sopes… hell, they’re all great just poured over rice.
Chilaca Pork Stew
Roasted chilaca or poblano (or Anaheim) chiles with pork and tomatoes. Mexican comfort food.
Mexican Picadillo
A Sonoran version of classic picadillo, this is my version of ground beef tacos.
Mexican Chorizo
Not a full taco filling in and of itself, but homemade chorizo forms the basis of the best breakfast burrito or taco, along with cheese and eggs.
Green Chorizo
The green version of Mexican chorizo, this is from Toluca near Mexico City.
Turkey Yucatan
Slow simmered turkey legs, shredded and sauced in a Yucatecan sauce. Fantastic on a taco.
Wild Turkey Leg Carnitas
Another way to go with wild or domesticated turkey legs. Slow cooked in broth and fat, then shredded and crisped up. You need this in your life.
Venison Mole Chichilo
Skip the masa dumplings in this recipe and just serve the shredded venison on a taco. You won’t be sad.
Venison Barbacoa
Maybe the ultimate venison taco filling, this is slow braised shoulder, neck or shank, shredded just like you get at Chipotle, only better.
Chile Colorado
Use this recipe for any meat, or even big mushrooms. It’s a classic for a reason.
Pork Chile Verde
Here’s the green version of chile colorado, and it’s just as good.
Stay tuned for more taco recipes — I make a lot of tacos…