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Entrees
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Photo by mroach/FlickrCC
Shredded meats, slow-cooked or roasted, warmed in their juices, make perfect fillings for soft tacos. I usually eat these at the stove, one-by-one as they come out of the pan. This is less a recipe than a rough method, distilled from several trips to Mexico. View recipe here.
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.
View all entrées in list form.
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