I recently returned from a month-long adventure in Europe, and if there’s one thing that I would have changed about the whole trip, it’s that there was not enough Mexican food involved. Before I get any complaints telling me that tacos and Chipotle burritos are not ‘authentic Mexican cuisine’, let me just say, deal with it, just let me eat my guacamole.
As soon as I got back to the United States, with jet lag making me feel like it was 3 AM, I rushed over to my friend’s house so we could make tacos.
There’s something inspiring about how customizable tacos are. As long as you start with a shell (and even that can be replaced with a soft tortilla), you can add virtually any combination of ingredients. Of course, these tacos include my favorite classic ingredients – beans, tomato, avocado, etc. – but the possibilities are truly endless.
By this point, you’ve probably noticed that I’m a little passionate about tacos (not to be exclusive of burritos / any other sandwich or wrap), so I’m going to share with you my favorite way to make tacos that are savory, satiating, and beg to be used for delicious leftovers if you can’t finish all of the ingredients in one go.