/ck/ - Food & Cooking

Mexican pro tipo, you want the small yellow corn tortillas, or the hand made white corn tortillas. The white tortillas from a plastic package are no good. A warm lot in a paper wrapping are very good as well if they have been made less than 30 minutes prior to taco time. Pickled carrots and jalapeños are a no no in tacos. A Chile toreado is what you want. Just set a fresh jalapeño on a skillet and heat it up until it starts to peel cook all sides, no oil. Onion and cilantro are fine just don't overdo them. Salsas are a must. 3/10 would bitch about in spanish.

>>6564915
>americans in charge of knowing anything about vegetables