The best tacos we’ve made lately

Plus: How to make amazing flour tortillas at home.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Pulled Mushroom Tacos With Salsa Guille     At taquerias in Mexico, the most commonly served vegetarian option is the taco de champiñon, or mushroom taco. This new recipe from Epi contributor Andrea Aliseda really lets the mushrooms shine, turning them crispy and meaty, almost like carnitas. The tacos get topped with avocado, a squeeze of lime, and a creamy, nutty salsa that uses peanut butter to cool the heat of the serrano chiles. READ MORE What We're Talking About     49 Taco Recipes to Make Every Day Taco Day   Proof that you can eat tacos every day and never get bored.   Read More ►     The 5 Kitchen Spoons You Absolutely Need   Streamline your collection to just these versatile, functional few.   Read More ►     How to Make Flour Tortillas From Scratch   Spoiler alert: you don't need (and won't even want) a tortilla press.   Read More ► Trending Recipes   Enfrijoladas   View Recipe ►   Fried Egg Tacos With Chile Jam   View Recipe ►   Plátanos Horneados con Crema y Queso   View Recipe ►   Bacon-Fat Flour Tortillas   View Recipe ►   Brussels Sprout Tacos With Spicy Peanut Butter   View Recipe ►   Pork Volcánes al Pastor   View Recipe ► This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.