Not only do we have recipes for cold tacos, hot tacos, meat-free tacos, and virtually any taco type you can think of. So go ahead and prepare accordingly, because you’re definitely going to want to serve up some tacos tonight! You can use a gas stove flame to achieve a nice char on the tortillas. To do this, simply place one tortilla on each burner set on low heat. Use tongs to flip them when the bottom starts to char. Though a cast iron skillet isn’t essential, it’s great for charring the corn and cooking the mushrooms. Finishing the tacos with raw white onion, leafy green cilantro, and vibrant red chili pepper really makes the tacos pop with color. For best results, try to find large shiitakes (smaller ones will cook before they turn brown). Any extra mushroom mixture can be added to an omelet or scattered over pizza. Made from hearty sautéed chard, thinly sliced crunchy radishes, and salty cotija cheese, it gets a lot of flavor from charred poblanos. Broil them in one batch on a sheet tray just until they’re blistered, and gently peel away their outer skin. The results will be irresistible and smoky. Finally, a quick homemade queso sauce, basically a béchamel with Monterey Jack cheese mixed in, tips this recipe into the realm of truly indulgent.
