Men's Journal

Three Brilliant Recipes To Shake Up Taco Night

 Greg Powers

Victor Albisu thinks most of us are doing tacos wrong. He says that well-worn formula — meat, cheese, salsa, crunchy taco — is tired. “I want home chefs to step out of the box and feel more comfortable with different Latin ingredients in order to make their cooking more authentic,” says Albisu. 

For starters, buy soft corn tortillas as opposed to the hard shell. Give them a quick toast in oil or fat and set aside. Then, ditch the shredded cheese and introduce real ingredients — salsas, guacamole, limes, pickled vegetables, cilantro, and peppers and seasonings. “You’ve got to get your hands on the actual stuff, playing with different chilies and other peppers,” he says, “like Serrano and jalapeno, different spices, to go after the heat, which is the soul of the food.”

The meat or other protein should be thought of as a bonus, something that goes hand-in-hand with the condiments rather than overwhelming the flavor. Overall, be creative and try something new. “It’s about stepping out of your comfort zone,” he says. Here are some recipes from Albisu that will help you do just that.

Taco Bamba Chorizo Mix

Yields enough for up to 7 lbs of pork



Mix all spices together. Add spice mixture to the ground pork and mix until incorporated. Brown meat accordingly and set aside in a bowl until ready to assemble tacos. 

Taco Bamba Grilled Guacamole

Serves 4–6



Chicken Tinga

Yields 4 lbs


4 cloves garlic

½ an onion, quartered

2 ½ teaspoon salt

4 lbs chicken breast