They go by many names. “Crispy tacos,” “Anglo tacos,” and even “mum tacos,” but no matter what you call them, the tacos with the crunchy corn shell offer a unique, somewhat frustrating, home dining experience. Yes, I am talking about the dreaded shell split.
Hello, my babes, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we’re turning our collective consciousness to one of my favourite taco fixings: juicy, tender, crispy carnitas.
The world can be a bleak and unforgiving place, but there are bright spots. Such a spot exists in the form of this kitchen tool that nobody really needs — but everyone deserves — known as Tricerataco.