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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the curdito first, up to a couple of days in advance. Next prepare the guacamole and any other toppings for the tacos. Finally, cook up the meat and serve altogether with the taco shells.
This Salvadoran slaw appears along papusas and if you are lucky in little bowls perfect for dipping chips at some Mexican restaurants. Allow this slaw some time to marinate and absorb, otherwise it comes together quickly and with ease.
Beef Tacos in a crunchy shell are a classic American interpretation of Mexican food and despite its seeming inauthenticity there is something fun about the crispy shell cracking as juice drips out the other side. Doll this up with your favorite toppings, but tomatoes, crisp lettuce and shredded cheddar is all I need. Okay, maybe a dollop of sour cream, too.
With only a few ingredients this easy guacamole highlights the flavors of the avocados. This is a great base and if you like additional spice or flavor, start with this and add to your heart’s content. When storing, squeeze a bit of the lime on top and the color will retain better.
