Tacos of all flavors

[Bill/CDMX]

Empanadas deserve their own thread.

Dumplings deserve their own Nobel Prize category.

[TXCraig1]

Dumplings deserve their own Nobel Prize category.

Soup dumplings at Joe's Shanghai back when they were on Pell St. were lifechanging. I haven't been to the new location. Joe's Ginger on Pell is just as good.

[Trinity]

When I hear dumplings,
I think my mom's Bisquick chicken and dumplings from the 70's.

[TXCraig1]

When I hear dumplings,
I think my mom's Bisquick chicken and dumplings from the 70's.

Nothing wrong with that. I like to put a bit of fresh chopped parsley in them.

[FeCheF]

Ok, I really need to do something with this corn flour i keep getting given to me.

[TXCraig1]

I expect to see some tricolor tortillas.

[FeCheF]

I expect to see some tricolor tortillas.

I was considering using some red food coloring and making red white and blue tortilla's for the 4th but i had already planned steak, ribs, and clams.

[PapaJawnz]

Quesabirria tacos!

[jkb]

This tour has me wanting tacos:

https://youtu.be/6xX-vXlKKW8?si=CI1Ur6Ln5rtOfUJA

[Bill/CDMX]

Today I had a great taco at a restaurant. What was most remarkable about the taco was that it used sourdough discard in the flour tortillas. I think I may have tried this many years ago. Definitely going to give it another try. Shown below are the tortillas. Also rib-eye costra taco.

[TXCraig1]

Lomo asadero.

[Ischia]

Are any of you making your own taco sauce(s) or have a good, spicy recipe to share? 

[FeCheF]

Are any of you making your own taco sauce(s) or have a good, spicy recipe to share?

The only sauce you will ever need.
TXCraig1 Green Sauce

I like to do half jalapeno and half poblano for a more mild kid friendly sauce. Its pretty much the same taste, minus the heat. That said, if you want more heat add some serrano's.

[Ischia]

The only sauce you will ever need.
TXCraig1 Green Sauce

I like to do half jalapeno and half poblano for a more mild kid friendly sauce. Its pretty much the same taste, minus the heat. That said, if you want more heat add some serrano's.

Thanks guys! That sauce looks bomb. Will make some tomorrow hopefully.

[FeCheF]

Interesting way to make homemade hard taco shells.

[Hanglow]

I think an old el paso hard taco shell kit was my first experience of "Mexican"food when I was about ten years old.    we still don't have much in the way of good mexican or tex mex food here barring a few places. 

I did just get a load of dried Mexican chillis, masa harina, some blue corn tortillas, Mexican oregano in so hopefully I'll be making a few more tacos soon. Also growing epazote which is doing well

[FeCheF]

There isnt much authentic mexican food in my area either. You want taco's you got three choices, Taco Bell, Chipotle, or Qdoba.

[ARenko]

Are any of you making your own taco sauce(s) or have a good, spicy recipe to share?

The sauce from Craig linked by FeChef is always available at my house, although my version uses boiled jalapenos/ garlic with oil added in the blender.  I freeze it in ice cube trays.  My other staple at the moment is a habanero chipotle salsa...

1.5 lbs tomatoes
3 chipotle mora chiles (dried, not in adobo)
1 habanero
1 large clove of garlic
1 tsp kosher salt
1/3 tsp sugar
1/4 - 1/2 small white onion, diced (I usually prefer on the lower side)
small piece of cinnammon (maybe 1/2" - 1")
EVOO

• Core and roast the tomatoes at 500F for 20-30 min, then peel.
• Toast both types of chillies - very short for the chipotles - you just want them to puff and get browned a bit - too much and they get bitter.  Soften and blacken the habanero.
• Puree the tomatoes, chiles, garlic, salt and sugar.
• Cook the onions until translucent with the cinnammon in maybe 2-3 tbs EVOO.
• Pour in the sauce and simmer about 10 minutes.
• Remove cinnammon.
• Cool and adjust salt/ sugar, if necessary. 

This also freezes well in ice cube trays.  You can make it hotter with more habanero, but I find it great just like this.

[Ischia]

I made the jalapeño sauce finally, oh wow, so good! I had it on the side tonight with Ropa Vieja.

I was afraid to fry them up in the kitchen so I put them in a Pyrex baking dish with a little avocado oil covered in foil and baked them on the grill until they got soft. I used about 9 jalapeños to 1 habañero. I let them cool a bit and I blended them with some EVOO in a Nutribullet adding sea salt to taste. Since I didn't cook the EVOO I figured it was OK to use for this. The taste is so intense, very spicy, almost reminds me of wasabi. Thanks for sharing Craig.

[TXCraig1]

Next time try it with vegetable oil instead of EVOO and see what you think. I like it a lot more that way.