Some of you may have seen our post on Guisados, in our opinion the best taqueria in Los Angeles. Not only do they hand-make their corn tortillas, but their taco fillings are delicious stews that have been slow-cooked with a variety of spices, meats, peppers and vegetables. In honor of Cinco de Mayo, Guisados generously shared their recipe for their Chicken Tinga, a smokey, spicy preparation of shredded chicken and smoked jalapeños, and one of their most popular tacos. It’s a surprisingly simple recipe – give it a try and let us know how it turned out!
Don’t misread the title of this post – I mean BEST TACOS IN LA, not qualified by any diet or ‘free-from’. They just happen to be gluten-free. When I discovered Guisados, it redefined my taco standards. I’m not exaggerating. Whereas most taco joints slap some spiced grilled meats into a pre-made tortilla (and don’t get me wrong, some of those can be quite yummy), Guisados is a totally different story. They make their tortillas from scratch from just high quality non-GMO corn and lime juice, then each location hand-presses them and cooks them right there on the spot, as you’re placing your order. The result is a thicker, slightly cakey and flavorful tortilla that bears little resemblance to its thin elastic store-bought counterpart.