October 4 is National Taco Day -- but any day in October is a worthwhile opportunity to dive into the diverse world of tacos
Editor’s Note: Food writer Casey Barber says October is the month to taco ‘bout all things tacos. Stay tuned for her November recipe selection, and for all the months that follow. If the first thing that comes to mind when you think of a taco is that crispy corn shell filled with seasoned ground beef, strings of bright yellow cheese and shredded lettuce, then it’s time to think beyond the emoji.
Barbacoa translates to “barbecue” in Spanish and refers to the method of slow-roasting tough cuts of beef – or goat or lamb – in a pit. But instead of digging a pit in the backyard, Instant Pot barbacoa makes the process much easier. Chicken tinga, a Pueblan dish characterized by its spicy chipotle-and-tomato sauce, is another favorite taco filling.
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