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cooking.nytimes.com
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle
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Get Cubano Recipe from Food Network
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Get Pork Chops with Wine and Garlic Recipe from Food Network
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This quick easy Summer cooler is like “liquid guacamole” that kicked me into a pleasure-induced coma that had me “coat-checking” my teeth and dreaming up a recipe...
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.