Perfect for Taco Tuesday, these tacos balance smoky, mildly spicy ancho chili–seasoned beef with cool, tangy pickled onions and creamy, salty queso fresco.

I recommend adding a dash of vinegar to the end of just about any stew, but here I add a full quarter cup to give it a lovely acidity that cuts through the richness of the beef.

His favorite meal was what he called Beaufort stew, and what my mother calls Frogmore stew, and what other folks might call a low country boil. I guess it depends ...