Sara Haas - Taco! Taco! Taco!: The Ultimate Taco Cookbook--Over 100 Recipes for Everybody

Hatherleigh Press is committed to preserving and protecting the natural resources of the earth. Environmentally responsible and sustainable practices are embraced within the companys mission statement. Visit us at www.hatherleighpress.com and register online for free offers, discounts, special events, and more. Taco! Taco! Taco! Text copyright 2018 Sara Haas Library of Congress Cataloging-in-Publication Data is available upon request. ISBN: 978-1-57826-752-1
All rights reserved. Foreword T HE SIMPLEST FOODS ARE often the hardest to perfect because theres very little to hide behind. Foreword T HE SIMPLEST FOODS ARE often the hardest to perfect because theres very little to hide behind.

A taco is such a food. I would argue a good taco is 75 percent the quality of the tortilla, be it corn or flour; 20 percent fillingthe guisado, carne asada, grilled vegetable medley, or tofu pup, if thats your thing; and 5 percent garnish, the stuff that carries it over the edgea squeeze of lime, a sprinkling of chopped onion and cilantro, salsa, your sriracha-crema (for the hipsters in the crowd). One foul element can throw your taco into a tailspin of mediocrity. Im a taco purist. If presented with a bevy of filling options, Ill always opt for carnitaschunks of pork, usually from the shoulder, cooked in lard until slightly crisp and fall-apart tender. A good quality corn tortilla, which is often harder to find than good carnitas, makes all the difference.

For garnish, just a sprinkling of minced onion and cilantro, maybe a squeeze of lime. I dont even consider salsa until Im on my third or fourth taco. Much like a Texas pitmaster believes that good barbecue doesnt need sauce, a good filling and tortilla should stand on their own. Ive come a long way to be this stuck up about my tacos. Like Sara, I grew up on ground beef tacos, seasoned with a spice packet and cooked up slightly soupy, all folded into a microwaved flour tortilla that was as sure as your heartburn to spring a leak. And there were garnishes: shredded iceberg lettuce, diced tomato, pre-shredded cheese with its light coating of cornstarch that gave it the illusion of freshness beyond its days, and maybe some of those minced onions that I still love.

On a rare occasion, there were hard taco shells, which I never quite understood. This clever book serves as a lucid reminder that experimentation, not pre-packaged taco seasoning, is really the spice of life. Tacos, perhaps more than any other food, lend themselves to variety. After all, theres more to a taco than tradition. Im glad that Sara has given license to the home cook to take shortcuts, streamline the process, invent new flavor combinations, and to get into the kitchen and play. Because ultimately, its all about shoving tacos in your face.

Bryan Roof Executive Food Editor for Cooks Country by Americas Test Kitchen Introduction Y OU LOVE TACOS, RIGHT? Im pretty sure thats why you bought this book. Heres the great newsI love tacos too. It seems so crazy to write a book all about tacos, but thats just what I decided to do. Let me give you a little back story on my taco obsession. My favorite meal as a kid (besides my moms famous chicken and noodles and chili) was tacos! They were the kind you make from a box, but hey, they were good and I thought it was so much fun building my own. As years passed by, I continually found myself drawn to those tacos.

I loved how easily they came together and I loved all of the flavors. Imagine my surprise, many years later, when I discovered those flavors arent the only flavors you can use for tacos. The world opened up and tacos became an even bigger obsession! I found out about fish tacos, chiles, pico de gallo, carne asada, and guacamole! It was all so magical. Every place I went or vacationed, I made sure to find a restaurant that specialized in tacos. And each time, I was so amazed at how different they could be. I started thinkingarent tacos pretty perfect? I mean, you can basically take any food and put it in a tortilla and it can be amazing.

The possibilities of combinations are endless. Then, I thought, wouldnt it be fun to write a cookbook about these possibilities? Why not teach everyone about the marvel that is the taco. And why not teach them not to limit themselves when it comes to whats inside of those tacos. Im a dietitian. Maybe that makes you happy? Or maybe that makes you cringe? I hope it makes you happy, but if it did make you raise your eyebrows, let me clarify some things for you. Dietitians are not your enemies, we are your friends.

We care about your health, thats all. We make your life easier by translating science so that you can make the best, most nutritious decisions for you! See, were awesome! But heres the deal: Im not writing this book to teach you about nutrition. Im writing this book sans calorie or nutrition information. Why? Because thats not how I roll. Nope. Instead, I like to make reasonably-sized food that uses delicious, mostly nutritious ingredients that taste good.

With that in mind, most importantly, I want you to have fun! Get in the kitchen with your friends and family or some good music and a glass of wine and get dirty. Make a mess. Just have fun ! And at the end, youll be rewarded with the ultimate gifttacos! Chapter 1 HOW TO USE THIS BOOK HOORAY, NO RULES! Heres the deal with this book: there are no rules! Seriously, just pick a recipe that sounds good and make it. Youll see plenty of tips and tricks along the way to help you. Some recipes require more ingredients and perhaps a little more work, but I promise, I dont make anything difficult. And your effort is always rewarded at the end with a delicious taco! BUT I NEED RULES! I know some of you will require rules, and I respect that.

So, for you, Ive outlined a few things in the front section of this book to give you some guidance. Note that all of these are kind suggestions, designed to give you more confidence in the kitchen. Hopefully they help you make more informed choices at the store or instill some sense of excitement when it comes to cooking. If that happens, then I have been successful! HAVE FUN! I may have lied when I said there are no rules to this book. There are actually two rules you must follow: the first is to have fun! If at any point you are not having fun, put the book down and walk away. Come back when youre ready.