. One thing you should stay away from are meats that are best when cooked to lower temperatures, like steak, since nothing good will happen to it when packed away in the basket, steaming in the trapped heat and humidity.When filling the tortillas, it's important that they be pliable, which means they need to be warmed first.: dip the tortillas in water, then heat them in a dry skillet. I didn't use that technique here because it's not practical with such a large number of tortillas.
I also drizzled some hot oil on top of each layer. I looked at a lot of recipes and they all handled this aspect differently: some used plain hot oil, but that's bland; some called for dipping the tortillas in a water-based red salsa then adding oil separately ., which uses a chili oil to add flavor without extra water. To make it, I seared garlic, onion, and dried guajillo chilies in a dry skillet until charred, then added oil and fried them in it.
* Because the tacos aren't reheated before serving, it's important to serve them right away after they've rested for 1 hour.
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