Tacos of all flavors

[FeCheF]

Yeah EVOO doesn't chill well. Your going to end up with chunks of EVOO instead of a smooth jalapeno sauce.

[TXCraig1]

I didn't have that issue - rather it's a very different flavor as compared to making it with vegetable oil.

Sometimes I make it with rendered lard then mix the sauce back into pork - can be shredded, sliced thin and cooked on a griddle, grilled, or cubed small and roasted. Makes excellent green pork tacos.

[Ischia]

It chilled up nicely in the fridge, super smooth. 

Personally, I like to avoid seed oils whenever possible unless they have a good Omega 3:6 ratio. I might try roasting and blending with lard though at some point or blending in flax oil after roasting the peppers to compare the flavors.

[ARenko]

If I have it, I use Canola oil for the jalepeno salsa.  Otherwise vegetable oil.  I don't notice much difference - both are neutral.

[FeCheF]

I am not a fan of regurgitated beans ( aka refried beans ) 
That said, I was craving a steak burrito so i made some cilantro lime rice and black beans. Simple recipe, 1 can black beans ( not drained ), 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp sugar, 1/4 tsp MSG. Thats it. I can't believe how such a simple recipe could taste so great as it cooks down.

[TXCraig1]

Refried beans probably taste better if you don't regurgitate them first  

[FeCheF]

Refried beans probably taste better if you don't regurgitate them first

Easier said then done.

[FeCheF]

Anyone have a good steak marinade that works well with taco's and fajitas? I have tried a few recipes that included chiles and chipotle's in sauce and citrus fruit but they all kinda sucked and were really bland. To be honest, im kinda getting sick of the "common" taco seasoning flavors. I guess im just looking for something really bold that stands out over all the other toppings/fillings.

[TXCraig1]

Anyone have a good steak marinade that works well with taco's and fajitas? I have tried a few recipes that included chiles and chipotle's in sauce and citrus fruit but they all kinda sucked and were really bland. To be honest, im kinda getting sick of the "common" taco seasoning flavors. I guess im just looking for something really bold that stands out over all the other toppings/fillings.

A blend like this is pretty common marinade here for fajitas: Soy sauce, lime juice, garlic powder, black pepper, MSG if you like.

[ARenko]

3:2:1 pineapple juice, soy sauce, water is a common one too.  But be careful - that pineapple juice can really break things down if left too long.  Best with outside skirt steak, but good luck finding it - we have a trade deal with Japan to send them our offal and unfortunately outside skirt steak was considered offal at the time the deal was made.  They get 90% - restaurants here get the other 10%.  

A lot of Mexican markets here use pineapple and achiote paste as well.  

[FeCheF]

3:2:1 pineapple juice, soy sauce, water is a common one too.  But be careful - that pineapple juice can really break things down if left too long.  Best with outside skirt steak, but good luck finding it - we have a trade deal with Japan to send them our offal and unfortunately outside skirt steak was considered offal at the time the deal was made.  They get 90% - restaurants here get the other 10%. 

A lot of Mexican markets here use pineapple and achiote paste as well. 

Ive tried pineapple juice, and you should be more specific, "RAW" pineapple juice. The stuff you buy in the cans or bottles is pastuerized and has no tenderizing effects, as it kills the enzyme bromelain.

[Bill/CDMX]

IMO, no better steak for fajitas than Costco marinated skirt steak. 

[FeCheF]

IMO, no better steak for fajitas than Costco marinated skirt steak.

My local costco doesnt even sell Whole Packers, so im not holding my breath on them selling skirt steak.

[foreplease]

3:2:1 pineapple juice, soy sauce, water is a common one too.  But be careful - that pineapple juice can really break things down if left too long.  Best with outside skirt steak, but good luck finding it - we have a trade deal with Japan to send them our offal and unfortunately outside skirt steak was considered offal at the time the deal was made.  They get 90% - restaurants here get the other 10%. 

A lot of Mexican markets here use pineapple and achiote paste as well. 

Jeepers! They have it locked down tight. Our neighbor and good friend is a terrific Mexican cook. She uses a fair amount of skirt steak. I'm not sure where she gets it. They sometimes cook it directly on charcoal with no rack or anything else between the meat and the coals. She removes it after the briefest of introductions and rests it while she works her magic on other parts of the meal. It is always delicious.

We just finished eating a big batch of tamales she brought us.

[ARenko]

Ive tried pineapple juice, and you should be more specific, "RAW" pineapple juice. The stuff you buy in the cans or bottles is pastuerized and has no tenderizing effects, as it kills the enzyme bromelain.

You're right.  Probably should've specified (at least in terms of tenderizing - you can still use canned for flavor).  About the only canned stuff I use is tomatoes and chickpeas.  

[FeCheF]

You're right.  Probably should've specified (at least in terms of tenderizing - you can still use canned for flavor).  About the only canned stuff I use is tomatoes and chickpeas. 

I prefer to use the stuff in the cans for my parrot bay and pineapple drinks. Or as @Pizzailolz would say Pirates bay Pirate's pickle. 

[TXCraig1]

I can only think of pineapple juice used on chicken and pork in TexMex places, and it's pretty much always canned. 

[jkb]

I prefer to use the stuff in the cans for my parrot bay and pineapple drinks. Or as @Pizzailolz would say Pirates bay Pirate's pickle.

I've lost my taste for sweet stuff, but 25 years ago, a couple we met camping would make Parrot Bay and pineapple. Tons of ice, delicious. 

[Hanglow]

Carnitas

Not that I've ever had it before, I used the serious eats sous vide method and some blue corn tacos. All veg from the garden

[TXCraig1]

I've been making the best carnitas of my life lately. Salt is the only seasoning. Roughly 3" x 3" chunks of pork butt. Salt and refrigerate overnight. Basically a confit in lard. Fry the whole chunks in shallow lard until crispy on the sides.