I enjoy eating tacos and they have been one of my go-to meals for a very long time. When my children were young all I had to say was “Taco Night” and their sweet little faces would light up.
Some things have changed since those days. For one thing, I no longer deep-fat fry the tacos shells. It’s not because we didn’t like them that way or because we were attempting to de-fat our diet. It was a lot of work and made my stove a greasy mess. Today we use good quality tortillas and warm them in the microwave or briefly on a grill.
When I had the chance to review a new book titled Just Tacos, at first I thought I’d pass. I figured I had a good grasp on the subject. But something was nagging at me to give it a try. I think it was the subtitle: 100 Delicious Recipes for Breakfast, Lunch and Dinner. It was a tease. Can there really be 100 different ways to make tacos?
The answer is yes, there really are 100 ways to make fantastic, good tasting tacos. And they are so much more than your everyday taco-bell, taco-truck tacos. These easy to make and easy to eat sandwiches are gourmet level tacos.
The beginning of the book gets us going with an excellent basic chapter on tortillas, including several recipes for corn and flour tortillas as well as flavored tortillas. There are beautiful pictures and detailed instructions for handmade tortillas. It’s important because a poor quality tortilla can ruin a taco. It pays to buy the best or make them yourself.
A look at the table of contents gave me a look at the wide variety of tacos in this book. There are Vegetable tacos, Seafood Tacos, Chicken, Turkey, and Duck Tacos. In addition I found Pork and Beef Tacos and Breakfast Tacos and Quesadillas, Sopes, and Tostadas. Nothing is left out as far as I can tell.
Let me list a few of my favorite recipes so you can get an idea of the variety and quality of the recipes in this book.
- Swiss chard and potato tacos
- Lobster with mango salsa
- Shredded chicken with onion (my husband’s favorite)
- Chorizo and Potato Tacos
- Lamb Braised in Guajillo Sauce
- Fried eggs ranchero style
There are so many salsas tucked into this little book as well as little tricks and interesting tidbits of culinary history and lore. If you love Mexican food as much as I do, this will be a great resource.
About the author:
Shelley (Shelton) Wiseman is a multi-lingual food editor, teacher, and cookbook author. She developed recipes for Gourmet magazine for 12 years. Shelley has cooked professionally in France, Mexico, and the United States for 25 years, is co-author of The Mexican Gourmet Cookbook, and has hosted her own radio program in Mexico City, The Creative Cook.
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