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Thank you for all the input on tortilla warming. We tried re-heating three ways last night. There were willing testers, particularly as we had a whole deboned and KK roasted chicken as taco filling. Mathod 1 - Steam the tortillas and then heat, two by two per @Syzygies,, on my metal "comal". Method 2 - As per Rick Bayless' second method, start with a pair of tortillas, heat one side on the comal, turn over, stack another tortialla on top, turn over, repeat until you have a stack of about ten and one side of each tortilla has seen some heat. Method 3 - Go full @PVPAUL and heat on open flame, two by two. Method 2 won the comp. Method 1 restored some pliability to the tortillas but also a slightly unpleaseant dampness. Extra step of steaming also introduced more work so it quickly lost favour. Method 3 is speedy but risky on the fingers and, without the resting stage in a warmer, the tortillas were more brittle and liable to break if you made up a tortilla straight away. As for the Rick Bayless v Diana Kennedy debate raised by @Syzygies? Thanks to recommendations from the forum I bought both books when I started my Mexican food journey. I have cooked recipes from both but I generally end up reaching for my two tacos books - Tacos: Recipes and Provocations and Breddos Tacos. The possibilities with tacos seem endless and these two books include interesting salsas and roasts, enough to keep me occupied until I die (eventually) or get fed up of tacos (unlikely).

Way to go @PVPAUL! Will be interested in seeing how yours turn out and in learning about your Mexican green pork recipe. I was very pleased to have hit on a method for toasting the chillis without dying of coughing at the same time! Not the first time my KK has come to the rescue. I need to do my final round of shopping today and I realise I can't do that without knowing how many people are turning up. The problem is, I am not sure how many I invited. Happily, I issued most invites by email so I will tot them up and then figure out by how much I have to over cater. Looking forward to seeing others' taco photos from new year!

@tekobo I have many fond memories of my parents making a family recipe we called “Devils Dust”! Devils dust is just using dried chile Japones (Japanese) and toasting in a dry cast iron skillet until toasted like you did with the dried chilis in your picture. Once cooled we put them in the blender and blend until a consistency you like. We use it to put on top of pizzas and in some of our family recipes. when dad would make this in the indoor kitchen it will smoke and if you coughed once you were done! Needless to say us kids would head into the basement until all was clear!! I’m making tortillas tomorrow to go with tacos 3 ways…. Duck carnitas, Mexican green pork and brisket. Just made an escabeche type salad for taco toppings to go with onions, cilantro & radish! Good luck on your dinner outing!!!