Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.
Author: Martha Rose Shulman
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle...
Author: David Tanis
Shrimp fajitas are quickly thrown together. The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don't need to be marinated for longer...
Author: Martha Rose Shulman
You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat - ruddy pink, salty, fatty and meltingly sweet - into warm flour tortillas,...
Author: Sam Sifton
This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft...
Author: Sam Sifton
This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their...
Author: Jocelyn Ramirez
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them,...
Author: Sam Sifton
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by...
Author: Martha Rose Shulman