Tacos are versatile, customizable, and perfectly sized in nature, and it is so easy for any taco-loving human to build their own. Here are some tips to help make your best ones yet.
Let your imagination run wild: You can put whatever you want in them. A taco, to put it simply, is anything eaten on a soft tortilla. From there, the possibilities are endless. So do not hold back. From seafood and poultry to meat and vegetables, it is all fair game.
Consider the tortillas: Homemade tortillas make great tacos even better, but they are not mandatory. Even if you buy tortillas at the store, shop around to find a tortilla you like, whether that’s at a standard grocery store or even your favorite taco shop.
No matter what you use, though, be sure to warm them. Start by heating a dry skillet over medium heat until it just about smokes and then cooking 1 or 2 tortillas at a time, flipping them often, until they are warm and pliable but not brittle or burned. That is about 90 seconds for corn tortillas and 45 seconds for flour. You can also heat tortillas on a grill or even the microwave. You can also place them directly on a stove-top gas burner. Keep heated tortillas warm by wrapping the stack in a clean kitchen towel.
Flour tortillas are sometimes maligned as inauthentic, but are in fact a staple of the North of Mexico. A mixture of lard and wheat flour, well-made flour tortillas are incredibly delicate and delicious. If you decide to make them, safflower oil is a good option in lieu of lard.
Layer flavors and textures: When assembling a taco, the key is balance. Every bite should have tortilla, the protein (or star ingredient), salsa and acidity. It is a layer thing. You need to have the beginning, the middle and the end. Be sure to consider heat (as in spiciness), crunch and creamy flavors and textures, too.
There are many components you can use to mix and match those elements, some of which can serve multiple purposes. Think pickled jalapenos and onions (spice, crunch, acidity), guacamole (creamy, acidity) or crema (cool, tangy). You can also consider radishes and grilled green onions in you tacos and lime wedges for a final hit of citrus juice.
Build the taco of your dreams carefully: You do not have to follow an order in which to assemble a taco, although you risk a split tortilla if you put wetter ingredients on the bottom. If you are worried about propriety or mess, do not put too much in your taco. However, you can just be ready with a second tortilla you can use to shore up the first or fill with whatever fell onto your plate.
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