When it comes to taco fillings, the sky’s the limit! We’ve tried everything from jackfruit tacos to breakfast tacos to beef birria tacos with sharp cheddar. But, in Mexico, there are a few varieties that can be regarded as traditional, including lamb or goat barbacoa, pork al pastor, and pork cochinita pibil (via MasterClass). One filling you’ll almost never find in Mexican tacos? Ground beef.
Speaking with Food & Wine in 2017, Sánchez was asked for his taco tips. In turn, he shared that ground beef is “no bueno,” noting that he prefers slow-cooked beef, lamb shoulder, or goat marinated with ancho chile, garlic, and Mexican oregano. He also recommended keeping a quarter-inch border of space around the tortilla so the contents don’t spill out. So there you have it: When stocking up for Taco Tuesday, bypass the ground meat at your local butcher counter and go straight for the larger cuts.