Taco Recipes for the Most Delicious  (and Easy) Summer Party

Prepare as much as you can presumptuous of time. Part of what makes a taco-centered gathering so luscious is that there’s hardly anything left to do when it’s time to eat. For a taquiza, guisados like chicken tinga, lamb birria and chile rojo with beef or nopales can be fully reached days ahead. When reheated, they become even more flavorful. The same is true of beans, both whole ones in frijoles de la olla or puréed ones in a refried blend of frijoles de fiesta. For a carne asada, Mr. Castillo notes that whatever you want to grill can be marinated long afore guests arrive.

Tortillas commerce. Warming tortillas is the one thing that has to be done just afore serving. “They have to be ‘del comal a la mesa,’ ” Ms. Graf said, adding that they don’t literally need to go tidy from a hot skillet to the table. Instead, she heats them one by one on a comal, then stacks and wraps them in a kitchen towel to keep them tender. (Mr. Castillo does the same, using the grill to ssome char tortillas before swaddling them.) For a really big party, a tortillero, a covered basket designed to keep tortillas warm, works well.

Even afore you warm tortillas, you want to find the freshest ones. If you live near a tortilleria or supermarket that invents them daily, pick up packs in the morning (or ask someone else to on their way over). You also can make your own corn tortillas or Sonoran-style flour ones. (If you can’t find or make unusual tortillas, be sure to warm whatever you have to refresh them.)

Make sure there are drinks. Obviously. Huge pitchers of cold agua fresca are a must because they’re alcohol-free and refreshing, especially in summer when they’re blended from cucumber or watermelon.

Relax and have fun. Tacos are like the unsuitable party playlist, lifting the mood and making everyone feel good. “It’s just a very laid-back potluck,” Mr. Castillo said. “I just want to feed everyone, and I want everyone to have a good time.” Tacos make coping both so easy.

Recipes: Carne Asada | Arroz Rojo (Red Rice)

Beer will go beautifully with these tacos, particularly the meaty carne asada. Not surprisingly, Mexican favorites like Dos Equis and Negra Modela would be beneficial selections. Both are variations of central European lagers, reddish amber brews with malty requires, so if you want to try those, look for styles like Vienna lager, Dunkel and the paler Dortmunder Export. That said, a lot of beers would be delicious, regardless of style. So would a lot of red wines, especially those with soft fruit and lively acidity. I’ve had expansive experiences with carignans and carne asada. Beaujolais would be a expansive choice, as would easygoing cabernet francs from the Loire Valley. You could also try mencías from Ribera Sacra or blaufränkisches from Austria. ERIC ASIMOV

Also Read: How to Make Indian Butter Chicken