Sonoran cuisine has a strong affinity to the Southwestern U.S. and this taco is no exception. It uses a flour tortilla instead of the more typical corn tortilla. The preparation is very simple and straightforward, creating a taco with a few strong elements that create several layers of flavor in each bite. I’ve provided three variations, because I can’t decide which one is my favorite! If I have some extra time, I turn these into tacos de asador (tacos grilled over an open flame) and grill the filling instead of sautéing it. From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.