Variations on the Theme of Tacos

Start with one corn tortilla, thick and the size of a small plate - or two small thin ones, doubled-up. Fill them with seasoned meats, shredded or diced - beef bistek or arrachera or barbacoa or lengua (tongue), or fried fish or shrimp, or pork cochinita pibil or pastor (my favorite, with a nick of pineapple). Top them with a combination of fresh cilantro, onions, red or green salsa, guacamole, and always a squeeze of limón. Fold them in half. Eat three, or four, or five. . . . ¡Provecho!