You know, one of the main problems with reheating store-bought taco shells is that they often close up in the oven when heating thru, making them super hard to fill later. Then you end up breaking a few and you’re forced to have “struggle nachos” instead of tacos. Don’t you hate that? I mean, you could stand them up on their tips but that’s not always foolproof because sometimes they tip over if one side is longer than the other, and even then they still find a way to close up on you.
I came home last night in the middle of a freak snowstorm, but didn’t care because I knew a quick stop at Wegman’s would be worth the slushy bullshit I’d have to drive through later just to get home. I wanted tacos, and no amount of snow was gonna stop that from happening. You already know how I feel about tacos. They’re my little pieces of heaven in a cruel and cold dog-eat-dog world. Tacos…are everything.
I don’t understand my taco addiction, and I don’t dare try to. I just accept it and roll with it. For those who are unaware, my taco addiction is pretty outta hand. I will put anything — ANYTHING in a taco. However, I’ll spare you the weird concoctions for now, and just bless you with some simple and delicious taco recipes that you can replicate in your own kitchen.
If you don’t appreciate nor respect the taco, we can’t be friends. The taco is the greatest culinary invention ever. It’s the cousin of the sandwich. A “shell” that cradles your favorite ingredients, and is eaten with your hands. Everything tastes good in a taco — even spaghetti (I know…I know). Again, it’s the same concept as the sandwich, so you cannot go wrong here folks.