Cascabel Chiles are the quiet kid in the back of the classroom. Their smaller size and mild heat has kept them off most people's radar. Named after the distinctive rattle their seeds make, Cascabels are typically paired with other, more robust chiles to make up for their perceived shortcomings. But Cascabels have a unique flavor that can easily...
Archives for May 2016
Chicken Tinga Tacos (Are Everywhere)
"Tinga" denotes torn or shredded meat in Spanish, but to Western ears Teeengaaaa rolls off the tongue like an exotic dish you can pay good money for, but make at home?! Never! Taquerias north of the border have responded by making Tinga Tacos the star attraction, but the long trip up from Mexico has left these popular tacos struggling to reclaim their identity,...
Baked Taco Shells Are Just as Good as Fried
A few months ago I fried up some taco shells at home by dipping corn tortillas in a skillet full of hot oil. Then I tried baking them instead of frying them, and I haven't gone back to the frying pan since. You've got lots of options on how to bake a batch, so here are...
Classic Ground Beef Hardshell Tacos
Do you ever get a craving for some home cooking that you grew up with? No matter how strange or ridiculously processed the cooking happened to be? Well, these Classic Ground Beef Tacos are for all of you that grew up with a taco night that consisted of taco shells from a yellow box and mystery taco...