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.
This article available online at:
http://www.theatlantic.com/health/archive/2009/03/entrees/18077/
