Small changes, big difference. Here are six things we do in the kitchen that work just as well at home.
Warm the tortilla on a dry pan until it blisters. Double up corn tortillas for anything saucy. Salt the onion and cilantro, not just the meat. Add acid at the end, always lime, never bottled. Keep the salsa on the side so the tortilla stays intact. And eat it standing up, within sixty seconds of assembly, because a taco is a living thing.
Number six is non-negotiable.
