“Taco night” for many across the United States consists of an Americanized idea of Mexican food: ground beef cooked with a packaged seasoning mix, taco shells, lettuce, tomato and sour cream.
Let’s just say that if you’re reading this and have enjoyed a similar meal, you will be blown out of the water by this authentic version from my cookbook “Plantas: Modern Vegan Recipes for Traditional Mexican Cooking. " These tacos were a favorite of mine as a kid. I remember watching my Tía Chela making them, and they felt like such a treat. The secret here is using salsa to season your meat, rather than dried herbs and spices. It creates much juicier, deeper flavor.
