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General Topics => Off-Topic Foods => Topic started by: TXCraig1 on April 26, 2013, 10:25:55 AM

Title: Tacos of all flavors
Post by: TXCraig1 on April 26, 2013, 10:25:55 AM
Post your favorite tacos here.

One of my favorites: chicken marinated in orange and lime juice, garlic ground in salt, fresh oregano, and pepper then grilled over mesquite. Onions, cilantro, green sauce (http://www.pizzamaking.com/forum/index.php/topic,18462.msg179517.html#msg179517 (http://www.pizzamaking.com/forum/index.php/topic,18462.msg179517.html#msg179517)), fresh jalapeno, avocado.

Perfect with a Rioja.
Title: Re: Tacos of all flavors
Post by: p.elkjaer on April 26, 2013, 10:32:34 AM
Oh man that poultry looks good!
Whats The recipe on the flatbread, or was it bought finished?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 26, 2013, 10:50:58 AM
Whats The recipe on the flatbread, or was it bought finished?

It's a white corn tortilla I got at a local market.
Title: Re: Tacos of all flavors
Post by: Jackitup on April 26, 2013, 11:05:41 AM
F.  N.   Yeah! Just how I like my yard birds....that place between caramel and scorched, citrus and spice.....now I have to hit the sack and get up in 6 hours and make a quick sandwich for 12 hours of running, if the last 2 nites were any indicator. Maybe I'll dream of tacos!!!!! :-D
Title: Re: Tacos of all flavors
Post by: FeCheF on April 26, 2013, 02:11:47 PM
Craig, You seem to be the resident taco guru here so Im going to ask you if you were asked to make shredded chicken taco's, what ingredients would you add to the chicken to get authentic flavor. I will be using chicken thigh's.

I have tried many online recipes and to be honest, they have either been too salty, too bland, or all i taste is tomato or salsa.

This one taco joint (not around anymore) used to make "burrito size" chicken taco's that were out of this world good and from what i remember they used to scoop there shredded chicken out of this pot of red liquid. I dont remember ever seeing any tomato's or any other veg in the shredded chicken. The liquid wasnt thick but wasnt watery or atleast they drain it good enough that liquids didnt come pouring out of the taco.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on April 26, 2013, 03:24:46 PM
Craig, You seem to be the resident taco guru here so Im going to ask you if you were asked to make shredded chicken taco's, what ingredients would you add to the chicken to get authentic flavor. I will be using chicken thigh's.

I have tried many online recipes and to be honest, they have either been too salty, too bland, or all i taste is tomato or salsa.

This one taco joint (not around anymore) used to make "burrito size" chicken taco's that were out of this world good and from what i remember they used to scoop there shredded chicken out of this pot of red liquid. I dont remember ever seeing any tomato's or any other veg in the shredded chicken. The liquid wasnt thick but wasnt watery or atleast they drain it good enough that liquids didnt come pouring out of the taco.
I am certainly no "Craig" in the kitchen but I once went on a mission to find out about that beautiful "red liquid" the chicken was in at your favorite old place.
I've made dry rubs, marinades, and sauces using just a few ingredients based around Chili Pequins, Annato seeds/paste, and Achiote Molido. Separately and in combinations. I love that bright red/orange color in a pot of shredded chicken meat ready for tacos.

http://www.justapinch.com/recipes/main-course/pork/mexican-annatto-achiote-paste-adobo-mexicano-de-achiote.html (http://www.justapinch.com/recipes/main-course/pork/mexican-annatto-achiote-paste-adobo-mexicano-de-achiote.html)


Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 26, 2013, 03:25:33 PM
Craig, You seem to be the resident taco guru here so Im going to ask you if you were asked to make shredded chicken taco's, what ingredients would you add to the chicken to get authentic flavor. I will be using chicken thigh's.

"Authentic flavor" could mean a lot of things depending on who you ask. To me, it usually means simple.  The way I would prepare the meat for a shredded chicken taco would make something like you described. Chicken thigh is the best cut for a shredded chicken taco. I would call this "authentic:"

I'd take 4 or 5 dried guajillo chilies, take the stems off, cut them open, take out the seeds, and toast them on a hot dry cast iron skillet for 10 seconds/side or so until they are fragrant. You might need to press them down on the skillet with a spatula. Cut them in 1" strips. You should be able to find these in a large supermarket. If not, dried New Mexico chilies or dried California chilies would be a good substitute.

Brown 6-8 skin-on thighs in some vegetable oil in the (large) cast iron skillet*. Get them nice and dark golden brown as this is the only color they are going to get, and brown = flavor. Juices sticking to the bottom of the pan and browning is good - very good.

Add boiling hot water to come up about 1/2 way on the thighs. Put in your toasted chili strips, a couple cloves of crushed garlic, and one large bay leaf broken into three pieces (always break your bay leaves). Depending on my mood, I might or might not add a peeled, diced, and seeded fresh tomato. I would NEVER NEVER NEVER add canned tomato! Add a couple turns of freshly cracked black pepper and a tiny pinch of salt. That's it. You almost don't need any salt, and you can always add more later. Make sure everything you add is pushed down into the water.

Cover it with a piece of foil and put it into a 350F oven until the chicken is ready to shred (~30-45 min). You would really have to try to overcook it. Just don't let the pan go dry - if it get's low, add some boiling hot water. When it is ready, shred it and add back come of the cooking liquid to make it moist but not wet. Taste the liquid first. If it is really concentrated, you might want to thin it with a little bit of water. Save any leftover liquid. It makes great rice another day.

Serve it with anything you like, but for authentic, this would be served on two stacked steamed corn tortillas with diced white onion and cilantro and a slice of lime on the side for the eater to squeeze on it if s/he likes. Perhaps a slice of grilled jalapeno or a grilled green onion. Maybe a slice of avocado. Probably not a sauce with a moist shredded meat like this.

*A cast iron skillet really works best for this - you could use something else. You could also brown in bathes in a skillet and bake in a roasting pan if you wanted to make a larger batch.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 26, 2013, 03:33:46 PM
I am certainly no "Craig" in the kitchen but I once went on a mission to find out about that beautiful "red liquid" the chicken was in at your favorite old place.
I've made dry rubs, marinades, and sauces using just a few ingredients based around Chili Pequins, Annato seeds/paste, and Achiote Molido. Separately and in combinations. I love that bright red/orange color in a pot of shredded chicken meat ready for tacos.

http://www.justapinch.com/recipes/main-course/pork/mexican-annatto-achiote-paste-adobo-mexicano-de-achiote.html (http://www.justapinch.com/recipes/main-course/pork/mexican-annatto-achiote-paste-adobo-mexicano-de-achiote.html)

Yes, achiote will also give a red color, but it is more of a red-orange than a deep red. It is also a VERY different flavor. I love it on pork. In a marinade, it works very well with orange juice+lime juice, oregano, and salt. It's also good with salt and vinegar.

It's also really good in pinto beans - make a big pot of beans with salt pork and onions and just a bit of achiote.
Title: Re: Tacos of all flavors
Post by: FeCheF on April 26, 2013, 04:07:18 PM
I'll have to look into that paste Bob.

Craig, I think I have dried pablanos on hand. I remember searching everywhere for mild chiles and these where all i could find. Its been over 6 months since i bought them at this mexican produce market. Im pretty sure they told me they were pablanos. :-\ google images seem to suggest so anyway. Everything else dried around here are crazy hot chiles.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 26, 2013, 04:13:27 PM
Dried poblano = ancho.

That will be fine. It will be a slightly sweeter, slightly raisny flavor.
Title: Re: Tacos of all flavors
Post by: FeCheF on April 26, 2013, 04:16:23 PM
Dried poblano = ancho.

That will be fine. It will be a slightly sweeter, slightly raisny flavor.

Yeah thats what i have. The seeds are a bit hot but the slightly gooey stuff isnt hot and taste like raisin's now that you mention it.

Its dried inside but at the bottom of the chiles theres a few spots where its sticky and it taste yummy.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on April 26, 2013, 04:24:13 PM
Just some regular 'ol grill roasted poblano's, onion,garlic and tomatillios will give a nice sauce for some shred chicken taco's. Of course, it will be green in color...actually, I think that is pretty much what is called salsa verde. I like to leave a bit of char flecks when cleaning the roasted peps an tomatillios before blending it all together...
Title: Re: Tacos of all flavors
Post by: FeCheF on April 26, 2013, 04:57:20 PM
Just some regular 'ol grill roasted poblano's, onion,garlic and tomatillios will give a nice sauce for some shred chicken taco's. Of course, it will be green in color...actually, I think that is pretty much what is called salsa verde. I like to leave a bit of char flecks when cleaning the roasted peps an tomatillios before blending it all together...

These are dried red pablanos Bob.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on April 26, 2013, 05:01:26 PM
These are dried red pablanos Bob.
I understand...that's why I said the grill charred fresh ones would be a green sauce. Just tossing out ideas for some authentic Mexican yard bird dishes my man.  :chef:
Title: Re: Tacos of all flavors
Post by: Chicago Bob on April 26, 2013, 05:06:19 PM
Rub some Taco Bell taco seasoning packet on some big 'ol breasteses and grill those bad boys off just like Craig's most excellent grilled bird....that's how it gets done in NC baby!  ;D
Pass the limes...
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 26, 2013, 05:24:16 PM
Rub some Taco Bell taco seasoning packet on some big 'ol breasteses and grill those bad boys off just like Craig's most excellent grilled bird....that's how it gets done in NC baby!  ;D
Pass the limes...

Now I remember why I refused to eat Mexican in NC. That and the cabbage in the pico...   :-\
Title: Re: Tacos of all flavors
Post by: FeCheF on April 26, 2013, 06:08:38 PM
Rub some Taco Bell taco seasoning packet on some big 'ol breasteses and grill those bad boys off just like Craig's most excellent grilled bird....that's how it gets done in NC baby!  ;D
Pass the limes...

I am done going that route hommie. Now when im googling recipes, as soon as i see taco seasoning or packet i immediately close the browser window and delete all cookies.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 26, 2013, 06:12:24 PM
I am done going that route hommie. Now when im googling recipes, as soon as i see taco seasoning or packet i immediately close the browser window and delete all cookies.

 ;D
Title: Re: Tacos of all flavors
Post by: FeCheF on April 26, 2013, 06:27:20 PM
Heres what i got so far. 3-4 dried pablanos lightly toasted in a cast iron skillet, then simmered for 5 minutes in 1/2 cup of two xx's and 1/2 cup of water, then removed from heat and let sit for 15 minutes.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 26, 2013, 07:08:00 PM
Good catch on the beer. I forgot to note that you need to drink a beer when making this recipe.  ;D
Title: Re: Tacos of all flavors
Post by: FeCheF on April 26, 2013, 07:15:38 PM
Ok im in trouble. Its too F'ing hot! I need to tame this down or toss it in the trash.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on April 26, 2013, 07:33:22 PM
sour cream it...
Title: Re: Tacos of all flavors
Post by: FeCheF on April 26, 2013, 07:51:20 PM
I saved it. I used a 2 cups of chicken stock, 1 packet of sazon, some cilantro, 2 TBSP of the poblano mole/paste, and xanthan gum to thicken it a bit. Taste great, not too salty, not bland at all. Definitely better then anything else ive tried.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 26, 2013, 07:52:28 PM
Was my recipe unclear, or did you decide to go off in your own direction?
Title: Re: Tacos of all flavors
Post by: FeCheF on April 26, 2013, 08:10:33 PM
Was my recipe unclear, or did you decide to go off in your own direction?

I already had the chicken in the water oven set to 155F hours before you posted. I was just trying to make the sauce and add it when i shred the chicken and give it another hour in the water oven.

Sorry i didnt make that clear, i didnt want to over confuse the task at hand, which was making a better sauce.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 26, 2013, 08:16:16 PM
Gotcha.
Title: Re: Tacos of all flavors
Post by: Jackitup on April 26, 2013, 11:28:39 PM
Ok im in trouble. Its too F'ing hot! I need to tame this down or toss it in the trash.

What's 'too hot' mean >:D

jon
Title: Re: Tacos of all flavors
Post by: FeCheF on April 26, 2013, 11:59:38 PM
What's 'too hot' mean >:D

jon

Too hot is when you take a bite and you can no longer taste any bites after. I love spicy food, but i like to taste it aswell.
Title: Re: Tacos of all flavors
Post by: Jackitup on April 27, 2013, 12:03:07 AM
Along with no hair on my head God also did not give me the too hot button. Love it, as shows with my favorite pepper, habaneros! :-D
Title: Re: Tacos of all flavors
Post by: Chicago Bob on April 27, 2013, 11:33:06 AM
Along with no hair on my head God also did not give me the too hot button. Love it, as shows with my favorite pepper, habaneros! :-D
Maybe you burnt it all off eating those Habaneros Jon!  :chef:
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 30, 2013, 11:22:04 AM
Here is a collection of taco recipes: http://www.seriouseats.com/2013/04/cinco-de-mayo-tacos-recipes-carnitas-vegetarian-al-pastor-beef.html?ref=pop_serious_eats (http://www.seriouseats.com/2013/04/cinco-de-mayo-tacos-recipes-carnitas-vegetarian-al-pastor-beef.html?ref=pop_serious_eats)
Title: Re: Tacos of all flavors
Post by: alex_chef2000 on May 05, 2013, 09:31:07 PM
Post your favorite tacos here.

One of my favorites: chicken marinated in orange and lime juice, garlic ground in salt, fresh oregano, and pepper then grilled over mesquite. Onions, cilantro, green sauce (http://www.pizzamaking.com/forum/index.php/topic,18462.msg179517.html#msg179517 (http://www.pizzamaking.com/forum/index.php/topic,18462.msg179517.html#msg179517)), fresh jalapeno, avocado.

Perfect with a Rioja.
Everything looks fantastic, but the corn tortillas, you may need to try to make them form scratch, it is way easy, you just need to but a good cast iron tortilla press from amzon.com , masa harina from Quaker and that's all you need.

To make tortilla dough:
 
1 Cup of masa harina Quaker.
1 tsp flour.
1/2 tsp of baking powder.
1/2 tsp of sea salt.
filtered water as needed.

To make:

Make the dough in a bowl and start adding enough water to make a very dry dough, NOT STICKY. Knead for about two minutes, done.

Form small balls and then press them between parchment paper or a gallon zip lock with the tortilla press.

Cook at medium high heat on a cast iron skillet until fluffy, turn and cook other side.

The best tortillas you will ever eat, so good and so cheap at the same time.

My culinary regards,


Alex.:

Title: Re: Tacos of all flavors
Post by: Chicago Bob on May 05, 2013, 09:35:50 PM
Everything looks fantastic, but the corn tortillas, you may need to try to make them form scratch, it is way easy, you just need to but a good cast iron tortilla press from amzon.com , masa harina from Quaker and that's all you need.

To make tortilla dough:
 
1 Cup of masa harina Quaker.
1 tsp flour.
1/2 tsp of baking powder.
1/2 tsp of sea salt.
filtered water as needed.

To make:

Make the dough in a bowl and start adding enough water to make a very dry dough, NOT STICKY. Knead for about two minutes, done.

Form small balls and then press them between parchment paper or a gallon zip lock with the tortilla press.

Cook at medium high heat on a cast iron skillet until fluffy, turn and cook other side.

The best tortillas you will ever eat, so good and so cheap at the same time.

My culinary regards,


Alex.:
Pics or it didn't happen migo.... ;D
Title: Re: Tacos of all flavors
Post by: FeCheF on May 05, 2013, 09:42:22 PM
Pics or it didn't happen migo.... ;D

Ce, Ce Señor. ^^^

On topic, I got some California Chiles and some chicken thighs simmering in the dutch oven as we type. :chef:
Title: Re: Tacos of all flavors
Post by: Chicago Bob on May 05, 2013, 09:48:08 PM
Ce, Ce Señor. ^^^

On topic, I got some California Chiles and some chicken thighs simmering in the dutch oven as we type. :chef:
Oh man...have a heart.  :)  Chix thighs simmering in dutch oven w/ chilies... :drool:
You should live closer to Bob, Chefy!
Title: Re: Tacos of all flavors
Post by: FeCheF on May 05, 2013, 09:52:48 PM
Oh man...have a heart.  :)  Chix thighs simmering in dutch oven w/ chilies... :drool:
You should live closer to Bob, Chefy!

Poor Bob. :'(
Title: Re: Tacos of all flavors
Post by: Chicago Bob on May 05, 2013, 10:01:54 PM
Oh boy....got the red color an all too!  >:(   The humanity...... I tell ya...me gets NO respect premo.  ::)
Title: Re: Tacos of all flavors
Post by: FeCheF on May 06, 2013, 12:48:02 AM
Taco's 2 ways. Grilled white corn and deep fried flour tortilla's.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on May 06, 2013, 12:57:26 AM
Taco's 2 ways. Grilled white corn and deep fried flour tortilla's.
Whoa....so pretty. Excellente......
Title: Re: Tacos of all flavors
Post by: FeCheF on May 06, 2013, 01:09:21 AM
Whoa....so pretty. Excellente......

Thanks Bob. I dont do pretty. I just cook. My wife did the presentation and pictures. I will tell her someone on "this pizza forum" liked the presentation. :-D
Title: Re: Tacos of all flavors
Post by: Chicago Bob on May 06, 2013, 01:38:22 AM
Thanks Bob. I dont do pretty. I just cook. My wife did the presentation and pictures. I will tell her someone on "this pizza forum" liked the presentation. :-D
Great man...Bob needs all the fans he can muster.  :)
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 06, 2013, 09:41:33 AM
Taco's 2 ways. Grilled white corn and deep fried flour tortilla's.

Those look spectacular.

Fried flour tortillas are almost a luxury item aren't they?
Title: Re: Tacos of all flavors
Post by: FeCheF on May 06, 2013, 10:55:34 AM
Those look spectacular.

Fried flour tortillas are almost a luxury item aren't they?

Thanks Craig. I went with your recipe and method for the shredded chicken except i added a packet of sazon instead of adding salt, and after i pulled the chicken out to shred, I also pureed a few strips of the chiles and added it back in the pot to add more color, flavor and body. By far the best shredded chicken taco's i have ever made. But next time i will sear the chicken first and put everything in a bag and cook in the water oven since its by far the best way to cook tender, juicy, fall apart chicken.

And yes, "if done right" deep fried flour tortilla's are amazing. They are like a combination of crispy outside and chewy inside. The grilled white corn were good, but the fried tortillas were by far the best. These were all store bought so i wont count out a good corn tortilla made from scratch.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 06, 2013, 11:22:41 AM
These were all store bought so i wont count out a good corn tortilla made from scratch.

The difference between store-bought and homemade (or even the par cooked) flour tortillas is orders of magnitude more great than corn. Even run-of-the-mill store bought corn can be OK. You see store-bought corn in most Mexican places here even. Store bought flour on the other hand is generally more like a flat bread than a flour tortilla. They are not worth the calories, IMO.
Title: Re: Tacos of all flavors
Post by: FeCheF on May 06, 2013, 12:32:01 PM
The difference between store-bought and homemade (or even the par cooked) flour tortillas is orders of magnitude more great than corn. Even run-of-the-mill store bought corn can be OK. You see store-bought corn in most Mexican places here even. Store bought flour on the other hand is generally more like a flat bread than a flour tortilla. They are not worth the calories, IMO.

Ever since you mentioned par cooked, I have looked for them in every local grocery store, and i can tell you for sure that they are not available in my area.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on May 06, 2013, 01:07:35 PM
Ever since you mentioned par cooked, I have looked for them in every local grocery store, and i can tell you for sure that they are not available in my area.
Yep, that's a new one on me. They sound great...going to look for a recipe for fresh flour tortillas now.

OK, please check this recipe and tell if she is doing it right. It's from the Pioneer Woman(I like a lot of her stuff)
Anyway, as soon as I saw her tortilla pic I realized that I have had them. A long time ago working in a Chicago factory there was a group of maybe half a dozen Mexican guys who would always eat and share their lunches together. They seemed to get a kick out  my interest in their food and were always eager to have me try something. They always had fresh made tortillas and they were just like Craig said; totally different than store bought ans simpl amazing...they just made everything taste better.

Anywho, if someone knows what the dish is that they made I would be eternally grateful. This was my favorite but no one that I ask has ever heard of it. I believe these guys were from the state of Oaxaca.

They called it chile; pronounced sssheeli and nothing like our "chili". My memory is not real clear on this so I hope someone can fill in the blanks. Pretty sure the meat was cabeza(that's probably why they found it funny that a Gringo would bug them for some) and it had small pieces of papas with the skin on, and definitely had maybe 1in long pieces of onion that was not fried. I want to say there was some very small sliced carrot in there too but not sure. It appeared to have all been simmered together and had sort of a thin broth. A very minimalist stew of some sort? Placed in center of table in a big bowl the guys would take a tortilla, reach in the bowl and "pinch" themselves a small amount and then kinda roll/spread it like making a cigarette and then eat it. Man they were good!
Anyone ever seen this dish?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 06, 2013, 01:19:15 PM
Ever since you mentioned par cooked, I have looked for them in every local grocery store, and i can tell you for sure that they are not available in my area.

In many cases, if you ask your local grocery stores to stock something, they will.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 06, 2013, 01:22:49 PM
In many cases, if you ask your local grocery stores to stock something, they will.

If you do, these  aren't half bad and pretty widely available, I think: http://www.pasionguerrero.com/productos/Guerrero%AE+Tortillas+de+Harina+Fresquiricas%2C+Fajita/48564-22133/en/ (http://www.pasionguerrero.com/productos/Guerrero%AE+Tortillas+de+Harina+Fresquiricas%2C+Fajita/48564-22133/en/)
Title: Re: Tacos of all flavors
Post by: pythonic on May 09, 2013, 08:57:03 AM
Here's one of my favs.  Chicken, cilantro, lime, red onion, queso fresco cheese.

Nate
Title: Re: Tacos of all flavors
Post by: FeCheF on May 09, 2013, 11:34:33 AM
Here's one of my favs.  Cilantro, lime, red onion, queso fresco cheese.

Nate

"WHEREZ DA BEEF"?.....sorry couldnt help myself. :chef:
Title: Re: Tacos of all flavors
Post by: pizzaboyfan on May 09, 2013, 03:27:26 PM
The title says all flavors...and this restaurant is serving....wait for it....LION

http://newyork.grubstreet.com/2013/05/lion-meat-tacos-tampa.html (http://newyork.grubstreet.com/2013/05/lion-meat-tacos-tampa.html)


Perry
Title: Re: Tacos of all flavors
Post by: FeCheF on May 09, 2013, 03:50:55 PM
The title says all flavors...and this restaurant is serving....wait for it....LION

http://newyork.grubstreet.com/2013/05/lion-meat-tacos-tampa.html (http://newyork.grubstreet.com/2013/05/lion-meat-tacos-tampa.html)


Perry

Poor Simba. :'(  :chef:  :-D
Title: Re: Tacos of all flavors
Post by: Chicago Bob on May 09, 2013, 03:56:56 PM
Poor wallet!!  :o
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 09, 2013, 03:57:29 PM
I'm all for grilling most anything that walks, crawls, swims, or whatever, but for some reason cat doesn't appeal to me.
Title: Re: Tacos of all flavors
Post by: FeCheF on May 09, 2013, 03:59:50 PM
Poor wallet!!  :o

I know $35 a taco! But to be honest, I would order one just for the novelty aspect of it. If it tasted like the absolute best taco i ever had, I still wouldnt order another though. But where else you gonna get to try lion besides africa?
Title: Re: Tacos of all flavors
Post by: pizzaboyfan on May 09, 2013, 04:15:22 PM
Eating a Lion or any cat sounds like bad Karma to me, too.

Title: Re: Tacos of all flavors
Post by: FeCheF on May 09, 2013, 04:20:28 PM
Eating a Lion or any cat sounds like bad Karma to me, too.

Im a dog person. And im allergic to cats so Karma already bit me, its time to bite back!  :chef:
Title: Re: Tacos of all flavors
Post by: pythonic on May 09, 2013, 10:14:29 PM
"WHEREZ DA BEEF"?.....sorry couldnt help myself. :chef:

Haha.  Chicken in there too of course.
Title: Re: Tacos of all flavors
Post by: alex_chef2000 on May 10, 2013, 10:41:27 PM
Yep, that's a new one on me. They sound great...going to look for a recipe for fresh flour tortillas now.

OK, please check this recipe and tell if she is doing it right. It's from the Pioneer Woman(I like a lot of her stuff)
Anyway, as soon as I saw her tortilla pic I realized that I have had them. A long time ago working in a Chicago factory there was a group of maybe half a dozen Mexican guys who would always eat and share their lunches together. They seemed to get a kick out  my interest in their food and were always eager to have me try something. They always had fresh made tortillas and they were just like Craig said; totally different than store bought ans simpl amazing...they just made everything taste better.

Anywho, if someone knows what the dish is that they made I would be eternally grateful. This was my favorite but no one that I ask has ever heard of it. I believe these guys were from the state of Oaxaca.

They called it chile; pronounced sssheeli and nothing like our "chili". My memory is not real clear on this so I hope someone can fill in the blanks. Pretty sure the meat was cabeza(that's probably why they found it funny that a Gringo would bug them for some) and it had small pieces of papas with the skin on, and definitely had maybe 1in long pieces of onion that was not fried. I want to say there was some very small sliced carrot in there too but not sure. It appeared to have all been simmered together and had sort of a thin broth. A very minimalist stew of some sort? Placed in center of table in a big bowl the guys would take a tortilla, reach in the bowl and "pinch" themselves a small amount and then kinda roll/spread it like making a cigarette and then eat it. Man they were good!
Anyone ever seen this dish?

Here are some options using this information, can be Barbacoa, Pozole or Caldo de Res.  Do you remember the color of the broth?

I almost never take pictures while coking because my 5 year old daughter always cooks in the house with me, I have to take care of her first.  My wife is a photographer, but she doesn't like to live taking pictures when not working... Yes it happens.

I love corn tortillas, but white or blue corn, you can buy the blue corn masa harina at amazon.com while the price seem to be a little expensive, you make hundreds of tortillas with a package.

I hope this helps.


Alex.:

 

Title: Re: Tacos of all flavors
Post by: Chicago Bob on May 10, 2013, 11:13:32 PM
Thanks Alex, meat was light in color...probably just regular pork(no cabeza,definitly not dark like barbacoa)...broth was very lite color. sorta like opaque from the papas maybe? Was not chicken broth colored. They ate it with fresh micro thin flour tortillas.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 13, 2013, 06:39:18 PM
Roasted wild hog seasoned with olive oil, black pepper, and Sazón (with Coriander and Annatto). Green onions, jalapeno, homemade salsa.
Title: Re: Tacos of all flavors
Post by: Jackitup on May 13, 2013, 07:11:26 PM
Hell yeah!! Get them buggers!!! You shoot it or your one of your boys? That extra flavor depth must have lent well to serving up like that.

jon
Title: Re: Tacos of all flavors
Post by: bjshaver on May 13, 2013, 08:10:57 PM
Quote
Roasted wild hog

I am with Jackitup...what is the back story here?

Are you a chef by trade, Craig?  If so, where did you train...CIA?  Forget the pizza, your Off-Topic Foods & Steak are bananas..."and bananas is good!!"  :-D 
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 13, 2013, 09:40:50 PM
I am with Jackitup...what is the back story here?

Are you a chef by trade, Craig?  If so, where did you train...CIA?  Forget the pizza, your Off-Topic Foods & Steak are bananas..."and bananas is good!!"  :-D

I think I shot this one. It's been in the freezer for a while.

Me a chef? No, but I'm flatterd that you think I might be.  ;D
Title: Re: Tacos of all flavors
Post by: Chicago Bob on May 13, 2013, 09:51:20 PM


 Forget the pizza, your Off-Topic Foods & Steak are bananas..."and bananas is good!!"  :-D
No offense; but that statement just strikes me as wrong..oh so not a good thing.  :)
Title: Re: Tacos of all flavors
Post by: p.elkjaer on June 14, 2013, 01:21:27 PM
Pictures of tonights feast:

Title: Re: Tacos of all flavors
Post by: p.elkjaer on June 14, 2013, 01:22:23 PM
Last - have a nice weekend  :D
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 14, 2013, 01:26:32 PM
Last - have a nice weekend  :D
Dang Peter...you make some really fresh delicious looking tacos dude!  :drool:
Title: Re: Tacos of all flavors
Post by: p.elkjaer on June 14, 2013, 01:29:30 PM
Dang Peter...you make some really fresh delicious looking tacos dude!  :drool:
thanks Bob, they were really nice
Title: Re: Tacos of all flavors
Post by: dhorst on June 14, 2013, 01:37:20 PM
Wow!  Now I want tacos, bad!  But not just any tacos, those tacos! :D
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 14, 2013, 02:49:33 PM
Those look awesome.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 19, 2013, 08:30:30 PM
Chunks of pork shoulder marinated in lime, salt, pepper, jalapeno, and garlic, slow roasted and shredded and served with roasted poblanos, green sauce, onions & cilantro, fresh jalapenos, and fresh tomatoes out of the garden.
Title: Re: Tacos of all flavors
Post by: Falcor on June 19, 2013, 08:50:12 PM
Very Nice!
Title: Re: Tacos of all flavors
Post by: p.elkjaer on June 20, 2013, 10:01:33 AM
Looks very nice - hot though  >:D
Title: Re: Tacos of all flavors
Post by: Jackitup on June 20, 2013, 10:20:26 AM
Chunks of pork shoulder marinated in lime, salt, pepper, jalapeno, and garlic, slow roasted and shredded and served with roasted poblanos, green sauce, onions & cilantro, fresh jalapenos, and fresh tomatoes out of the garden.

I want to just be all layin' in a big tub of that, just sayin'!!! :drool:

And Peter.....VERY NICE!!

jon
Title: Re: Tacos of all flavors
Post by: dhorst on June 20, 2013, 11:57:05 AM
Very pretty.  The colors really pop in the taco shot!  Now I'm craving some guacamole.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 20, 2013, 06:44:31 PM
Very pretty.  The colors really pop in the taco shot!  Now I'm craving some guacamole.

It's not guacamole. http://www.pizzamaking.com/forum/index.php/topic,18462.msg239753.html#msg239753 (http://www.pizzamaking.com/forum/index.php/topic,18462.msg239753.html#msg239753)
Title: Re: Tacos of all flavors
Post by: dhorst on June 20, 2013, 06:50:15 PM
It's not guacamole. http://www.pizzamaking.com/forum/index.php/topic,18462.msg239753.html#msg239753 (http://www.pizzamaking.com/forum/index.php/topic,18462.msg239753.html#msg239753)
My bad.  But perhaps good--in that I shall be making this, perhaps even this weekend.  Who knows, maybe I'll be assembling tacos at the concert Sunday with this sauce, and just be the envy of everyone around! ;D
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 24, 2013, 04:33:24 PM
Sirloin marinated with lime, soy sauce, garlic powder, black pepper, and chili powder.
Title: Re: Tacos of all flavors
Post by: dmcavanagh on June 24, 2013, 06:15:28 PM
Those tacos are WAY too high class for me, I like the cheapo, out of the box, ground beef version just fine. My idea of topping is lettuce, cheese, black olives and sour cream, no guacamole here! But, I'll take whatever you're serving. :drool:
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 24, 2013, 06:17:09 PM
Those tacos are WAY too high class for me, I like the cheapo, out of the box, ground beef version just fine. My idea of topping is lettuce, cheese, black olives and sour cream, no guacamole here! But, I'll take whatever you're serving. :drool:

I like that too - and Taco Bell - and especially Jack-in-the-box tacos!!!

FYI - it's not guacamole, it's my green sauce: http://www.pizzamaking.com/forum/index.php/topic,18462.msg239753.html#msg239753 (http://www.pizzamaking.com/forum/index.php/topic,18462.msg239753.html#msg239753)
Title: Re: Tacos of all flavors
Post by: norma427 on June 24, 2013, 06:30:48 PM
Sirloin marinated with lime, soy sauce, garlic powder, black pepper, and chili powder.

Craig,

Wow, that Taco looks delicious!  :drool:

Norma
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 24, 2013, 06:57:39 PM
Thanks Norma.  ;D
Title: Re: Tacos of all flavors
Post by: dmcavanagh on June 24, 2013, 07:07:17 PM
Sorry  TXC, I see that that isn't guac,but green chili sauce. I'd eat that sauce on anything, right now I'm imagining it on a burger or pulled pork sandwich.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 02, 2013, 07:32:57 PM
I made some TexMex beef fajita tacos for Omid last night, and he took me to get some incredible Persian food for lunch today.
Title: Re: Tacos of all flavors
Post by: p.elkjaer on July 03, 2013, 03:20:10 PM
Nice - love The spring onion
Title: Re: Tacos of all flavors
Post by: Qarl on July 04, 2013, 01:17:13 PM
My first attempt.

I made the green sauce (per TXCraig's recipe).  We made our first attempt at homemade corn tortillas (it was really easy).

I had done a Cuban-style roast pork a few days ago and shedded the meat.  I cubed up the shredded pork, seasoned with some chipotle powder salt and squeeze of lime, and saute'd and reheated in a frying pan.

Then layered  green sauce, roast pork, queso fresco, cilantro, onions, tomato and a dolop of sour cream.

SUPER yummy!

Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 04, 2013, 01:25:18 PM
That looks awesome!
Title: Re: Tacos of all flavors
Post by: Qarl on July 04, 2013, 01:29:56 PM
THanks for the inspiration!   :chef:
Title: Re: Tacos of all flavors
Post by: Qarl on July 13, 2013, 08:20:09 AM
Shredded chicken tacos (following Craig's recipe on page 1) and some homemade corn tortillas

Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 14, 2013, 09:21:39 PM
Shredded chicken tacos (following Craig's recipe on page 1) and some homemade corn tortillas

Looks great. What did you think of the yardbird?
Title: Re: Tacos of all flavors
Post by: norma427 on August 26, 2013, 09:39:30 AM
Trenton Bill made me some tacos for lunch on Saturday.

Norma
Title: Re: Tacos of all flavors
Post by: TXCraig1 on August 26, 2013, 11:03:02 AM
I could go for one of those right now!
Title: Re: Tacos of all flavors
Post by: norma427 on August 26, 2013, 11:31:30 AM
I could go for one of those right now!

Craig,

They were delicious.  Bill used La Banderita corn tortillas and made then in a hot pan with oil.  He makes his own seasoning sauce for the hamburg.

Norma
Title: Re: Tacos of all flavors
Post by: Chicago Bob on August 27, 2013, 08:04:59 AM
Craig,

They were delicious.  Bill used La Banderita corn tortillas and made then in a hot pan with oil.  He makes his own seasoning sauce for the hamburg.

Norma
Those tacos look great Norma....that Trenton Bill sure knows his way around in a kitchen don't he!  :drool:
Title: Re: Tacos of all flavors
Post by: norma427 on August 27, 2013, 10:49:44 PM
Those tacos look great Norma....that Trenton Bill sure knows his way around in a kitchen don't he!  :drool:

Bob,

Yes, Trenton Bill does know his way around in a kitchen.  He made me pound cake too and also sour cream waffles.  Bill has so many kitchen gadgets I don't have.  :-D  I could learn a lot from Trenton Bill.  He was going to show me how to make fried rice, but we got too busy on Sunday.  He can make many Chinese foods too.

Norma
Title: Re: Tacos of all flavors
Post by: Qarl on January 25, 2014, 09:24:48 PM
After coming back from my cruise to Belize and Cozumel... I was inspired to have some authentic tacos...

So I made a marinade of the following.

2 TBS freshly ground achiote seeds (ground in spice grinder to fine powder)
1 tsp cumin
1 tsp salt
1 tsp oregano
1 tsp chipotle powder
Juice of 1 navel orange
Juice of 2 limes

I mixed into a slurry and marinated 4 chicken thighs (bone-in) and with skin and stuck in vacuum marinader for 2-3 hours

Then I grilled for about 30-40 minutes  and removed the skin/bones and chopped the meat.

I made a bunch of bowls of various accompaniments...

Fresh cilantro leaves
Sweet onion
Tomato
Green onion
Queso Fresco
Sour cream
Fresh Lime slices
Roasted Jalapenos cut into strips



Title: Re: Tacos of all flavors
Post by: Qarl on January 25, 2014, 09:27:25 PM
Here are all the variations I concocted... so delicious... added a squeeze of fresh lime to each!

Don't forget my Killer Margarita made with fresh lime juice, reposado Tequila, agave, and Contreau


Title: Re: Tacos of all flavors
Post by: TXCraig1 on January 25, 2014, 11:08:21 PM
Looks awesome!
Title: Re: Tacos of all flavors
Post by: jeff v on May 18, 2014, 07:07:01 PM
Skirt steak, charred ramps and homemade tortillas.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 18, 2014, 07:09:56 PM
Skirt steak, charred ramps and homemade tortillas.

I always serve grilled green onions with my skirt steak tacos. I bet ramps will be incredible.
Title: Re: Tacos of all flavors
Post by: jeff v on May 18, 2014, 07:37:09 PM
I always serve grilled green onions with my skirt steak tacos. I bet ramps will be incredible.

Ramps are a nice sub when they're in season. It was the limes that were hard to find this year! I had one sad one in my fridge drawer.
Title: Re: Tacos of all flavors
Post by: Jackitup on May 18, 2014, 11:20:21 PM
Love the charred ramps idea, may have to steal that one!!

jon
Title: Re: Tacos of all flavors
Post by: FeCheF on May 19, 2014, 02:32:37 PM
Man, looking at all these pics reminds me just how much taco's reward doesnt equal the work no matter how good they taste. Its like hotdogs....you can use prime/waygu/kobe beef, at the end of the day, your all beef hotdog is still a hotdog. I love taco's, but what a hassle they always end up being.
Title: Re: Tacos of all flavors
Post by: jsaras on May 19, 2014, 05:26:00 PM
Most people would say the same thing about pizza.  The fact is that the hardest thing in the world is to do simple food exceptionally well.  One of my favorite taco places in LA (in a very Hispanic area) is Guisado's.  Their meats all are stewed and the tortillas are made in-house. 
It's peasant food, but it's better than many meals that I've paid a lot more money for.  http://www.yelp.com/biz/guisados-los-angeles (http://www.yelp.com/biz/guisados-los-angeles)
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 19, 2014, 09:20:40 PM
Man, looking at all these pics reminds me just how much taco's reward doesnt equal the work no matter how good they taste. Its like hotdogs....you can use prime/waygu/kobe beef, at the end of the day, your all beef hotdog is still a hotdog. I love taco's, but what a hassle they always end up being.

You've clearly never had a good taco let alone a great one.
Title: Re: Tacos of all flavors
Post by: Jackitup on May 19, 2014, 09:40:42 PM
You've clearly never had a good taco let alone a great one.

OR....a great dog!!! :drool:
Title: Tacos of all flavors
Post by: jsaras on May 19, 2014, 09:49:24 PM
Fab hot dogs in Reseda is legendary.  It all starts with their Thuman brand hot dog.  Their topping combos are amazing.  There's a reason why I'm one of the original six people on their "I Ate It All Wall of Fame". http://fabhotdogs.com/
Title: Re: Tacos of all flavors
Post by: FeCheF on May 20, 2014, 12:19:21 PM
For me its not about making a bad, good or great taco. Its about the effort involved. I love taco's, but im at this point where they are just not worth the time involved anymore no matter how good they taste. Its one of those foods that just seems to be more enjoyable when someone else did all the work.

When we want to do tex-mex night, lately its been shredded pork enchilada's and chili cheese nacho supreme. So much easier and more rewarding.
Title: Re: Tacos of all flavors
Post by: norcoscia on May 24, 2014, 02:15:29 PM
TXCraig1

Would you be kind enough to share your orange and lime juice citrus marinade recipe (the one mentioned in the first post on this thread)

I'm going to try the jalapeño sauce and I'd like to do it right with the citrus marinade.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 24, 2014, 04:04:13 PM
TXCraig1

Would you be kind enough to share your orange and lime juice citrus marinade recipe (the one mentioned in the first post on this thread)

I'm going to try the jalapeño sauce and I'd like to do it right with the citrus marinade.

That's the recipe. I just make it to taste. ~3 oranges to 1 lime. I usually add a little oil too.
Title: Re: Tacos of all flavors
Post by: norcoscia on May 24, 2014, 05:23:10 PM
Thanks, I plan to try it this weekend!
Title: Re: Tacos of all flavors
Post by: norcoscia on May 27, 2014, 08:12:39 AM
I tried these yesterday - they turned out great, thanks for the idea and recipe!
Title: Re: Tacos of all flavors
Post by: pizzagetsmefrisky on May 27, 2014, 08:34:33 AM
These were from a couple months ago - pulled pork with pickled red onions and cilantro. The pork was brined for 8 hours and then cooked at 225F for about 10 hours, first time I made it and I was definitely happy with the results.
Title: Re: Tacos of all flavors
Post by: Serpentelli on May 27, 2014, 01:06:34 PM
These raw FLOUR tortillas are so awesome that I do not buy them. Because I heat them up and find any excuse to eat them until they are gone. They are as good as any homemade flour tortilla I've ever had and you can cook them to your liking --- I prefer mine on the underdone side.

They are not edible "out of the bag" --- they are uncooked. And a far cry from any other store=bought type I've ever had.

They sell them at Walmart here in ILM. At least they used to.

John K
Title: Re: Tacos of all flavors
Post by: jeff v on May 27, 2014, 06:07:00 PM
These raw FLOUR tortillas are so awesome that I do not buy them. Because I heat them up and find any excuse to eat them until they are gone. They are as good as any homemade flour tortilla I've ever had and you can cook them to your liking --- I prefer mine on the underdone side.

They are not edible "out of the bag" --- they are uncooked. And a far cry from any other store=bought type I've ever had.

They sell them at Walmart here in ILM. At least they used to.

John K

I get those from Costco. Very good.
Title: Re: Tacos of all flavors
Post by: Jackitup on June 01, 2014, 09:14:17 PM
A couple pork loin steaks pounded out and seasoned with a grilled jalapeno, grilled green onions, a couple baby bellas filled with butter and some buttered and seasoned flour tortillas done quickly over the coals. Some cultured cream to squirt over the top and for a twist some dijon mustard........AWESOME!  All prepped as the coals got hot!

jon
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 01, 2014, 09:16:50 PM
That's what I'm talking about!

It's amazing what a little grilling will do for a tortilla isn't it.
Title: Re: Tacos of all flavors
Post by: Jackitup on June 01, 2014, 09:35:19 PM
That's what I'm talking about!

It's amazing what a little grilling will do for a tortilla isn't it.

REALLY!! Simple, easy, the grilling took < 10 minutes and into a covered cake pan to rest and steep. I almost felt like I wasted the coals. I just went back for a 2nd one and nuked some pizza cheese over the tortilla first and folded over with the fixin's. Wayyyy too full now. Maybe another brandy and the rest of the hockey game in the recliner for the next couple hours

jon :-X :P
Title: Re: Tacos of all flavors
Post by: jeff v on June 01, 2014, 09:46:00 PM
We did tacos tonight also. Bone in skin on chicken thighs that I seasoned w salt and a tiny pinch of garlic powder last night. Used direct and indirect heat over the coals to let them render and get really crisp. Tasted like smokey crispy chicken bacon. Served w pickled ramps and grilled jalepenos.
Title: Re: Tacos of all flavors
Post by: Jackitup on June 01, 2014, 10:01:19 PM
Pickled ramps???? That sounds freaking AWESOME!!!!!

jon
Title: Re: Tacos of all flavors
Post by: jeff v on June 01, 2014, 11:07:34 PM
Pickled ramps???? That sounds freaking AWESOME!!!!!

jon

They are. I usually do a couple jars a year...except this year. Bought these from the farmers market!
Title: Re: Tacos of all flavors
Post by: TXCraig1 on January 23, 2015, 12:32:47 AM
Barbacoa tacos - brown a mess of beef cheeks, layer in a pot over white onions, tomato, smashed garlic, chopped chipotle in adobo, bay leaves, S&P, and a little water. Put the cover on and bake in the oven at 275 until tender. Shred the meat; strain the sauce, cook down until syrupy, and mix back into the meat. Serve with corn tortillas, onion, cilantro, and jalapeno.

Yup.
Title: Re: Tacos of all flavors
Post by: Jackitup on January 23, 2015, 04:07:40 AM
Barbacoa tacos - brown a mess of beef cheeks, layer in a pot over white onions, tomato, smashed garlic, chopped chipotle in adobo, bay leaves, S&P, and a little water. Put the cover on and bake in the oven at 275 until tender. Shred the meat; strain the sauce, cook down until syrupy, and mix back into the meat. Serve with corn tortillas, onion, cilantro, and jalapeno.
Yup.

you have me way jealous with the. beef cheeks! I have a 3 pound chunk of pork loin thawing for some Asian stir fry and rice. Maybe it will take a Mx turn :drool:

jon
Title: Re: Tacos of all flavors
Post by: Simple Man on January 23, 2015, 06:49:04 AM
Barbacoa tacos - brown a mess of beef cheeks, layer in a pot over white onions, tomato, smashed garlic, chopped chipotle in adobo, bay leaves, S&P, and a little water. Put the cover on and bake in the oven at 275 until tender. Shred the meat; strain the sauce, cook down until syrupy, and mix back into the meat. Serve with corn tortillas, onion, cilantro, and jalapeno.

Yup.

Craig, That looks amazing. Do you think another cut of beef could be substituted as there is zero chance of finding beef cheeks around here? Chuck maybe?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on January 23, 2015, 06:56:02 AM
Craig, That looks amazing. Do you think another cut of beef could be substituted as there is zero chance of finding beef cheeks around here? Chuck maybe?

Cheeks have a different level of sweet-stickiness, but chuck would be great. If you can find some oxtail, you might add a few pieces - or even some soup bones. Something to add some gelatin.
Title: Re: Tacos of all flavors
Post by: deb415611 on January 23, 2015, 07:00:44 AM
awesome Craig.  I wonder if I can find beef cheeks, definitely chuck & oxtails if not
Title: Re: Tacos of all flavors
Post by: theppgcowboy on January 23, 2015, 09:50:55 PM
Barbacoa tacos - brown a mess of beef cheeks, layer in a pot over white onions, tomato, smashed garlic, chopped chipotle in adobo, bay leaves, S&P, and a little water. Put the cover on and bake in the oven at 275 until tender. Shred the meat; strain the sauce, cook down until syrupy, and mix back into the meat. Serve with corn tortillas, onion, cilantro, and jalapeno.

Yup.

Now that's what I am talking about!

Title: Re: Tacos of all flavors
Post by: pythonic on January 24, 2015, 05:40:53 PM
Here are all the variations I concocted... so delicious... added a squeeze of fresh lime to each!

Don't forget my Killer Margarita made with fresh lime juice, reposado Tequila, agave, and Contreau

Qarl,

What are measurements for your margarita?  Simple syrup?
Title: Re: Tacos of all flavors
Post by: pizzagetsmefrisky on January 28, 2015, 04:11:04 PM
Cheeks have a different level of sweet-stickiness, but chuck would be great. If you can find some oxtail, you might add a few pieces - or even some soup bones. Something to add some gelatin.

I'd think brisket could be another suitable substitute, but it probably has a higher fat content vs the cheeks. What say you, Craig?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on January 28, 2015, 04:12:45 PM
I'd think brisket could be another suitable substitute, but it probably has a higher fat content vs the cheeks. What say you, Craig?

Brisket makes great tacos. The small, fatty piece would work really well for this.
Title: Re: Tacos of all flavors
Post by: FeCheF on March 12, 2015, 10:54:47 PM
Made some shredded chicken thighs in my new "instant pot" electric pressure cooker in 20 minutes. Fall off the bone tender. Sous vide and dutch oven braised doesnt even compare. Wish i took pics but i wasnt sure how it was going to turn out. I took like 6 chicken thighs and removed the skin, added 1 TBSP of veg oil and sauted both sides of the thighs for about 3 min per side. Dumped 1/2 cup chicken stock, 3 whole california chiles, 1 small onion diced and set on high pressure for 20 minutes. After the pressure release valve dropped i took out the chicken, used my handheld immersion blender and shreeded the chicken and added it back into the pot. WOW.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on March 12, 2015, 11:27:50 PM
Made some shredded chicken thighs in my new "instant pot" electric pressure cooker in 20 minutes. Fall off the bone tender. Sous vide and dutch oven braised doesnt even compare. Wish i took pics but i wasnt sure how it was going to turn out. I took like 6 chicken thighs and removed the skin, added 1 TBSP of veg oil and sauted both sides of the thighs for about 3 min per side. Dumped 1/2 cup chicken stock, 3 whole california chiles, 1 small onion diced and set on high pressure for 20 minutes. After the pressure release valve dropped i took out the chicken, used my handheld immersion blender and shreeded the chicken and added it back into the pot. WOW.


Lot of good reviews on that lil unit Chefy....congrats!  :chef:
Title: Re: Tacos of all flavors
Post by: FeCheF on March 12, 2015, 11:39:53 PM


Lot of good reviews on that lil unit Chefy....congrats!  :chef:

Bobby, Its the best thing since sliced bread. I am not even exaggerating. I made fall apart beef chuck roast for beef stroganoff in 45 minutes and a few days ago i made porcupines and cabbage in 20 minutes and....mashed potatoes from scratch in.....3 minutes....I $hit you not. Best mashed potatoes ive ever made. Fluffy, creamy, just perfect.
Title: Re: Tacos of all flavors
Post by: jeff v on March 17, 2015, 10:58:49 PM
Carne asada and tripitas tacos. So good.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on March 17, 2015, 11:00:00 PM
Carne asada and tripitas tacos. So good.

They look done right.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on March 19, 2015, 07:33:56 PM
Portobello "fajita."
Title: Re: Tacos of all flavors
Post by: 2stone on March 19, 2015, 07:44:44 PM
Jeff V, those are real nice looking. I have been doing that
Are you using flank steak?
Title: Re: Tacos of all flavors
Post by: jeff v on March 19, 2015, 09:43:36 PM
Jeff V, those are real nice looking. I have been doing that
Are you using flank steak?

I actually didn't make thosejust above. The ones on the previous page are skirt steak. Lately I've done smaller cubes of top sirloin which has been good. You can get decent crust without drying it out.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 19, 2015, 01:58:56 PM
Breakfast at my neighborhood hole-in-the-wall taqueria. Carnitas and chicharon.

Title: Re: Tacos of all flavors
Post by: jeff v on May 03, 2015, 07:30:13 PM
Seasoned some skirt steak and chicken thighs w salt, garlic, lime zest and a pinch of sugar this morning. Grilled and served w some not great tortillas. :(
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 03, 2015, 09:00:00 PM
Saw this in the store and had to give it a try. Not that bad, but I probably will not buy it again. It tastes a lot like Ranch Style Beans.

I think Jeff wins the taco war today.  :-D
Title: Re: Tacos of all flavors
Post by: Tscarborough on May 03, 2015, 10:05:08 PM
Craig, have you heard of the book, Taco USA by Gustavo Arellano?  If no, PM me your address and I will send you a copy. I read it today and it is relevant and a good read.
Title: Re: Tacos of all flavors
Post by: jeff v on May 03, 2015, 10:07:30 PM
Saw this in the store and had to give it a try. Not that bad, but I probably will not buy it again. It tastes a lot like Ranch Style Beans.

I think Jeff wins the taco war today.  :-D

Hey I beat spam today!!  :-D
Title: Re: Tacos of all flavors
Post by: kramer73 on May 04, 2015, 01:08:30 PM
Made some shredded chicken thighs in my new "instant pot" electric pressure cooker in 20 minutes. Fall off the bone tender. Sous vide and dutch oven braised doesnt even compare. Wish i took pics but i wasnt sure how it was going to turn out. I took like 6 chicken thighs and removed the skin, added 1 TBSP of veg oil and sauted both sides of the thighs for about 3 min per side. Dumped 1/2 cup chicken stock, 3 whole california chiles, 1 small onion diced and set on high pressure for 20 minutes. After the pressure release valve dropped i took out the chicken, used my handheld immersion blender and shreeded the chicken and added it back into the pot. WOW.

my wife asked me if I wanted one of those.  I got a pressure cooker thingy from her mom a long time ago, and don't use that.  I told her I would probably never use it, but now you've tempted me...
Title: Re: Tacos of all flavors
Post by: FeCheF on May 04, 2015, 05:28:23 PM
my wife asked me if I wanted one of those.  I got a pressure cooker thingy from her mom a long time ago, and don't use that.  I told her I would probably never use it, but now you've tempted me...

You should get one. You will never regret it, trust me. I use mine almost every day.
Title: Re: Tacos of all flavors
Post by: FeCheF on May 04, 2015, 06:51:54 PM
What would be a good seasoning/flavor to add to roasted pablano's and onions? Lately i have stopped using dried chile's or chile sauce to the braising liquids of the meats and i am starting to prefer it without, but i just feel like something is missing to bring out the flavors of the pablano's and onions. Should i just add salt? Anything else besides chile, cumin that really works well with taco's and fajita's?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 04, 2015, 07:09:13 PM
For the onions and peppers, dry oregano will take it to the next level.

For fajitas, the undisputed heavyweight champion of the marinade world is soy sauce + lime juice (roughly 1:1), garlic powder, and black pepper.
Title: Re: Tacos of all flavors
Post by: FeCheF on May 04, 2015, 08:55:53 PM
For the onions and peppers, dry oregano will take it to the next level.

For fajitas, the undisputed heavyweight champion of the marinade world is soy sauce + lime juice (roughly 1:1), garlic powder, and black pepper.

Maybe i should toss the pablano's and onions in some oil , lime and soy sauce before roasting. I dont like dried oregano but i dont mind a small amount of fresh oregano, but we never have it on hand. I really need to get my aerogarden going again for the fresh herbs. Nutrients dont last long.
Title: Re: Tacos of all flavors
Post by: Tscarborough on May 04, 2015, 09:18:02 PM
I use EVOO and worcestershire sauce on my fajita vegetables.
Title: Re: Tacos of all flavors
Post by: FeCheF on May 04, 2015, 10:03:29 PM
I use EVOO and worcestershire sauce on my fajita vegetables.

That gave me an idea to use maggi. I use it in fried rice, but a few drops might work well in the vege's. Thanks.
Title: Re: Tacos of all flavors
Post by: jeff v on May 04, 2015, 10:05:32 PM
What would be a good seasoning/flavor to add to roasted pablano's and onions? Lately i have stopped using dried chile's or chile sauce to the braising liquids of the meats and i am starting to prefer it without, but i just feel like something is missing to bring out the flavors of the pablano's and onions. Should i just add salt? Anything else besides chile, cumin that really works well with taco's and fajita's?

Salt. Acid.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 04, 2015, 10:05:43 PM
Maybe i should toss the pablano's and onions in some oil , lime and soy sauce before roasting. I dont like dried oregano but i dont mind a small amount of fresh oregano, but we never have it on hand. I really need to get my aerogarden going again for the fresh herbs. Nutrients dont last long.

Sorry I was not clear - lime and soy for the meat. EVOO, oregano, S&P on the onions and peppers. If I wan't going to use oregano, I'd either just use evoo, S&P, or maybe add a bit of worcestershire as Tom noted.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 04, 2015, 10:08:57 PM
That gave me an idea to use maggi. I use it in fried rice, but a few drops might work well in the vege's. Thanks.

Did you know there are at least 4 different kinds of Maggi, and they are all rather different? It depends on where it is made: Mexican is thick and dark, Chinese is most like soy sauce, German is lighter. French made is supposed to be the best. I've never tried it. I can get it here, but I don't want to shell out $9 for a bottle. Of thre ones I've tried, I prefer the Mexican. They call it Maggi Jugo.
Title: Re: Tacos of all flavors
Post by: FeCheF on May 04, 2015, 10:21:02 PM
Did you know there are at least 4 different kinds of Maggi, and they are all rather different? It depends on where it is made: Mexican is thick and dark, Chinese is most like soy sauce, German is lighter. French made is supposed to be the best. I've never tried it. I can get it here, but I don't want to shell out $9 for a bottle. Of thre ones I've tried, I prefer the Mexican. They call it Maggi Jugo.

$9 bucks? The most expensive one at the asian market near me cost almost $20. I have the chinese version that contains msg and its more like a mix between soy and worcestershire. I use to like worcestershire but for some reason the aftertaste gets to me. Its strange how taste buds change as i get older.
Title: Re: Tacos of all flavors
Post by: Johnny the Gent on May 09, 2015, 06:29:59 PM
A different kind of pulled pork taco: topped with spicy pico de gallo, salsa picante, super crispy shredded potatoes, cilantro and spring onion. Unreal.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 09, 2015, 06:41:34 PM
A different kind of pulled pork taco: topped with spicy pico de gallo, salsa picante, super crispy shredded potatoes, cilantro and spring onion. Unreal.

Added to the list.
Title: Re: Tacos of all flavors
Post by: Qarl on May 09, 2015, 08:17:15 PM
I took a small piece of skirt steak, and did a quick marinade using the sauce form canned "chipotle in adobo" plus a little soy sauce and lime juice.   Seared that in a cast-iron grill pan.

Then some flour tortillas, cilantro, onions, tomatoes, sour cream and squeeze of lime).

Threw it all together in about 30 minutes.  Great for a quick meal
Title: Re: Tacos of all flavors
Post by: Johnny the Gent on May 09, 2015, 08:30:40 PM
One last taco - hole in the wall taqueria/food truck style. Just missing the pickled jalapeños and carrots and a bottle of Jarritos soda.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 09, 2015, 09:26:02 PM
Fillets of pork shoulder marinated in lime, oil, Sazón Culantro y Achiote, black pepper, and garlic.
Title: Re: Tacos of all flavors
Post by: Jackitup on May 10, 2015, 12:51:37 AM
My first trip to MX many years ago I had some simple grilled chicken, rice and beans. I was stumped by a flavor I had not had before and I have a pretty good knack for picking out flavors, spices etc. I had to ask the cook to come out so I could ask him. Just a little brick, wood, sheet metal place that probably gets blown down a couple times a year about 75 miles south of Cancun. Couldn't speak english and my spanish is very little. Finally figured it out when he wrote down achiote. BIG discovery for me. Always have a soft brick of it in the fridge in a plastic tub, love it!!!! Very unique in a GOOD way

jon
Title: Re: Tacos of all flavors
Post by: steelplayer on May 11, 2015, 01:10:23 AM
Here's a vegan try... grilled Japanese (we call them long) eggplant, grilled artichoke hearts and picked mango.
Title: Re: Tacos of all flavors
Post by: Jackitup on May 11, 2015, 02:11:59 AM
Love pickled mango
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 11, 2015, 10:03:33 AM
Here's a vegan try... grilled Japanese (we call them long) eggplant, grilled artichoke hearts and picked mango.

I like the sound of that combination. Do you put any sort of sauce on it?
Title: Re: Tacos of all flavors
Post by: steelplayer on May 11, 2015, 01:59:50 PM
I like the sound of that combination. Do you put any sort of sauce on it?

Just a squeeze of lime...
Title: Re: Tacos of all flavors
Post by: corkd on May 11, 2015, 03:54:19 PM
Fillets of pork shoulder marinated in lime, oil, Sazón Culantro y Achiote, black pepper, and garlic.
awesome! when i saw the photo i thought it was the jalapeno sauce on there......
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 11, 2015, 04:11:53 PM
It is.  ;D
Title: Re: Tacos of all flavors
Post by: corkd on May 11, 2015, 08:28:02 PM
It is.  ;D
d
Love that stuff! One of my great takeaways from this site  :-D
Title: Re: Tacos of all flavors
Post by: deb415611 on May 11, 2015, 08:31:27 PM
Fillets of pork shoulder marinated in lime, oil, Sazón Culantro y Achiote, black pepper, and garlic.

yum, love that jalapeno sauce, i had forgotten about it, time to make some

I have never tried any of the Sazon products, I think I'm goign to try this
Title: Re: Tacos of all flavors
Post by: spbrez on May 19, 2015, 12:37:58 PM
Standard ground beef tacos with pico, guacamole, shredded lettuce and hot sauce. I have more taco pictures than probably any other style. Definitely one of my favorites
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 19, 2015, 12:44:37 PM
I could go for a couple of those about now.  ;D
Title: Re: Tacos of all flavors
Post by: jeff v on May 19, 2015, 02:33:05 PM
I could go for a couple of those about now.  ;D

I say the same thing about green pork tacos. Ahem. Ahem.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 19, 2015, 02:55:59 PM
I say the same thing about green pork tacos. Ahem. Ahem.

Had some a couple nights back... ;D
Title: Re: Tacos of all flavors
Post by: jeff v on May 19, 2015, 05:41:29 PM
Had some a couple nights back... ;D

Looks good. Nothing but jalepenos for the sauce?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 19, 2015, 06:06:37 PM
And some garlic.
Title: Re: Tacos of all flavors
Post by: jeff v on May 21, 2015, 07:10:28 PM
Had some a couple nights back... ;D

My take. The boys can't take much heat so I braised pork shoulder in tomatillos some green onion garlic and a jalapeño. Thanks for the inspiration Craig!
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 21, 2015, 07:21:16 PM
Very nice!
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 21, 2015, 09:31:28 PM
Pork shoulder fajitas. Nice fatty steaks cut from the shoulder and marinated in lime, soy, garlic, and black pepper. Grilled over bull mesquite. One of my favorites.
Title: Re: Tacos of all flavors
Post by: jvp123 on June 21, 2015, 09:35:12 PM
Nice Craig!  :D  Very cool!
Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 08, 2015, 01:16:08 AM
Chorizo & beans w/ cheese, jalapeno sauce, and fresh jalapenos. One of my favorites.
Title: Re: Tacos of all flavors
Post by: jeff v on July 08, 2015, 01:49:29 AM
Those sound better than the ones I had. Roasted mushroom and avocado.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 08, 2015, 03:22:18 AM
Those sound better than the ones I had. Roasted mushroom and avocado.

That sounds pretty good too.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 30, 2015, 09:21:36 PM
BBC - bean, bacon, and cheese
Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 30, 2015, 09:23:22 PM
Achote shrimp.
Title: Re: Tacos of all flavors
Post by: Jackitup on July 30, 2015, 09:45:09 PM
Love that achiote marinated meat and seafood!
Title: Re: Tacos of all flavors
Post by: invertedisdead on August 11, 2015, 11:46:12 AM
Man, looking at all these pics reminds me just how much taco's reward doesnt equal the work no matter how good they taste. Its like hotdogs....you can use prime/waygu/kobe beef, at the end of the day, your all beef hotdog is still a hotdog. I love taco's, but what a hassle they always end up being.

There is so much more work to making a great pizza than a great taco. I think you are overthinking it. Lets compare delivery systems first. The idea of making a yeast leavened dough designed to ferment over a period of days is already far and ahead so much more complicated than mixing masa with water and pressing out a tortilla. If you are going to make nixtamal, than more work - fair enough. There are a ton of taco styles. I like Baja mexican food as that's the part of mexico I spend the most time in. In Sonora the recipe is arrachera seasoned liberally with coarse salt cooked over mesquite. I like grilled cebollitas, diced white onion, or pickled julienned red onion - whatever onion you want; cilantro, and a squeeze of lime. Sometimes pickled jalapeño, sliced radishes, grilled poblano, maybe pico de gallo, or some form of arbol salsa, baja avocado puree. Like pizza, the better the ingredients the less you need.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on August 19, 2015, 09:43:55 PM
Lime and soy sauce marinated pork grilled over mesquite.
Title: Re: Tacos of all flavors
Post by: Jackitup on August 19, 2015, 09:56:57 PM
Yum.......are those scratch tortillas?

jon
Title: Re: Tacos of all flavors
Post by: TXCraig1 on August 19, 2015, 10:05:11 PM
Yum.......are those scratch tortillas?

jon

Yes, but I didn't make them.
Title: Re: Tacos of all flavors
Post by: Jackitup on August 19, 2015, 10:43:23 PM
They look really good, local mercado?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on August 19, 2015, 11:36:26 PM
They look really good, local mercado?

Si.
Title: Re: Tacos of all flavors
Post by: PIC 1 on August 23, 2015, 01:27:47 PM
Grouper Tacos with Red Cabbage, Tropical Pico de Gallo, sliced Avacado and Tequila-Lime Crema.

Breading was equal parts of Rice, Corn and AP Flour's.......and some Old Bay.
 Deep fried at 360 F

Red Cabbage was drenched in Rice Wine Vinegar and a drizzle of Honey.

Tropical Pico has sliced Orange Scotch Bonnets, Heirloom Tomatoes, Mango, Papaya, Pineapple, Red Onion, crushed Garlic, Cilantro, Cumin, Salt, Pepper and Lime juice.

Tequila-Lime Crema......is what it is......... :-D

Flour tortilla's made with AP, Butter and Lard. They were toasted on a Indian Tawa.

Plating shot with a Rum drink......yum !
Title: Re: Tacos of all flavors
Post by: jeff v on August 23, 2015, 03:42:41 PM
Grouper Tacos with Red Cabbage, Tropical Pico de Gallo, sliced Avacado and Tequila-Lime Crema.

Breading was equal parts of Rice, Corn and AP Flour's.......and some Old Bay.
 Deep fried at 360 F

Red Cabbage was drenched in Rice Wine Vinegar and a drizzle of Honey.

Tropical Pico has sliced Orange Scotch Bonnets, Heirloom Tomatoes, Mango, Papaya, Pineapple, Red Onion, crushed Garlic, Cilantro, Cumin, Salt, Pepper and Lime juice.

Tequila-Lime Crema......is what it is......... :-D

Flour tortilla's made with AP, Butter and Lard. They were toasted on a Indian Tawa.

Plating shot with a Rum drink......yum !

Where in Chicago are you? I'd like to invite myself over. :-D
Most fish tacos around here are tilapia which taste like old lake water to me. Beer battered cod is ok on a taco. These look great and I like the sound of that breading.
Title: Re: Tacos of all flavors
Post by: invertedisdead on August 23, 2015, 05:07:20 PM
My favorite fish taco starts with ahi or mahi. Best when caught fresh (by you.)
Title: Re: Tacos of all flavors
Post by: PIC 1 on August 23, 2015, 08:37:35 PM
Where in Chicago are you? I'd like to invite myself over. :-D
Most fish tacos around here are tilapia which taste like old lake water to me. Beer battered cod is ok on a taco. These look great and I like the sound of that breading.

Ha...wouldn't you know it, I just came back from Orland Park.
I live south in the Mt Greenwood area in Chicago. Your right about most fish tacos..
I have a few ties down at the Fulton Markets......one of which is Isaacson and Stein's...fish mkt. Whole fish flown in daily for the resturants. Nice selection to chose from.
The breading is nice and light......corn flour over corn meal is the key.
Title: Re: Tacos of all flavors
Post by: PIC 1 on August 23, 2015, 08:39:35 PM
My favorite fish taco starts with ahi or mahi. Best when caught fresh (by you.)

I'm with you 100 %....when do we leave dock..... :-D

I'll be in Maui in a few weeks and am looking forward to both the mahi and yellow fin.
Title: Re: Tacos of all flavors
Post by: spbrez on August 24, 2015, 10:27:49 AM
PIC 1...those look amazing! !
Title: Re: Tacos of all flavors
Post by: jvp123 on August 24, 2015, 10:43:52 AM
PIC 1...those look amazing! !

 ^^^
Title: Re: Tacos of all flavors
Post by: steelplayer on August 25, 2015, 02:14:08 AM
Sauteed seitan and onions.  Seitan was made with VWG, tofu and black beans. Sauce is an aioli with cilantro and shiso. I have a long way to go on my tortillas...
Title: Re: Tacos of all flavors
Post by: Jackitup on August 25, 2015, 02:54:21 AM
Sauteed seitan and onions.  Seitan was made with VWG, tofu and black beans. Sauce is an aioli with cilantro and shiso. I have a long way to go on my tortillas...

Only you got to bite them, but from here it doesn't look like too far to go!

jon
Title: Tacos of all flavors
Post by: norcoscia on August 25, 2015, 11:29:58 AM
I came across this interesting article - I had never heard of corn fungus before - wondering if anyone here has tried it for tacos

http://www.npr.org/sections/thesalt/2015/08/24/433232707/scourge-no-more-chefs-invite-corn-fungus-to-the-plate

Title: Re: Tacos of all flavors
Post by: cc2323 on August 25, 2015, 11:57:09 AM
Semi on topic request, does anyone have a pickled carrots and jalapenos recipe they wouldn't mind sharing? The cans you can buy at the store are okay, but I find the jalapenos too mushy. I did a trial A and B brining test a couple months ago, using a couple basic pickle brining recipes (minus the dill). Neither turned out very good. The jalapenos were indeed nice and firm, probably due to adding 1/8 tsp of alum in each jar, but the carrots didn't take on any flavor. I'd like to give it another shot.
Title: Re: Tacos of all flavors
Post by: Jackitup on August 25, 2015, 12:21:07 PM
Semi on topic request, does anyone have a pickled carrots and jalapenos recipe they wouldn't mind sharing? The cans you can buy at the store are okay, but I find the jalapenos too mushy. I did a trial A and B brining test a couple months ago, using a couple basic pickle brining recipes (minus the dill). Neither turned out very good. The jalapenos were indeed nice and firm, probably due to adding 1/8 tsp of alum in each jar, but the carrots didn't take on any flavor. I'd like to give it another shot.

I made this last summer, which reminds me I need to make more http://www.pizzamaking.com/forum/index.php?topic=32913.msg325707#msg325707. You can also do a google search for "do chua". I haven't added japs to it but can only think it would be great. Search a bunch of different recipes and pick a little from each that you like. Thin cut match sticks are ready to go in a couple days and kept in the fridge are good for several months if they last that long!!

jon
Title: Re: Tacos of all flavors
Post by: invertedisdead on August 25, 2015, 01:57:06 PM
I made this last summer, which reminds me I need to make more http://www.pizzamaking.com/forum/index.php?topic=32913.msg325707#msg325707. You can also do a google search for "do chua".

Or do a google or youtube search for Jalapeños en Escabeche for mexican versions.

I want to pickle my own jalapeños soon, but I found a canned brand I love so somewhat content.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on August 25, 2015, 02:22:47 PM
I came across this interesting article - I had never heard of corn fungus before - wondering if anyone here has tried it for tacos

http://www.npr.org/sections/thesalt/2015/08/24/433232707/scourge-no-more-chefs-invite-corn-fungus-to-the-plate

Called huitlacoche, corn smut, Mexican truffle, etc. Amazing stuff when fresh. Much less amazing frozen or canned. Here is a thread on pizzas I make with this:

http://www.pizzamaking.com/forum/index.php?topic=7433.msg63998#msg63998

Rather than tacos, the more traditional treatment is on crepes: crepas de huitlacoche.
Title: Re: Tacos of all flavors
Post by: norcoscia on August 25, 2015, 03:09:48 PM
Very nice looking pie Bill - I just moved up to WA, lots of corn growing here now (we just picked up 10 ears for a dollar and it was fantastic). It is a small town so I may get lucky finding some sooner or later. Right now looking forward to a garlic and tomato festival this weekend.
Title: Re: Tacos of all flavors
Post by: spbrez on August 25, 2015, 04:28:37 PM
Braised pork shoulder. Cooked with onion, garlic, celery, bay leaf, pasilla, new Mexico chile, jalepenos, and cumin.
Title: Re: Tacos of all flavors
Post by: invertedisdead on September 01, 2015, 12:15:38 PM
Haven't made one of these in a while. These forms only do the small flour tortillas. I need the bigger one because by the time you fill it with rice and beans there's no room left. Leftover shredded green chile pork, arroz, and frijoles de olla i'll fry down for a bean burrito for lunch today.
Title: Re: Tacos of all flavors
Post by: jeff v on November 05, 2015, 01:15:03 PM
Breakfast tacos. Leftover steak and grilled poblanos with an egg and salsa verde.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on November 05, 2015, 01:47:35 PM
Now you're talking my language.
Title: Re: Tacos of all flavors
Post by: jeff v on November 05, 2015, 06:06:13 PM
Now you're talking my language.

Breakfast tacos are way overlooked!
Title: Re: Tacos of all flavors
Post by: Jackitup on November 05, 2015, 06:46:47 PM
Breakfast tacos are way overlooked!
.

Not at my house. And breakfast, taco or not, isn't just for in the morning :drool:

jon
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on November 17, 2015, 12:54:38 PM
Crispy pork carnitas with red chile (piquín) glaze on corn tortillas:
Title: Re: Tacos of all flavors
Post by: TXCraig1 on November 17, 2015, 01:57:45 PM
Crispy pork carnitas with red chile (piquín) glaze on corn tortillas:

Nice.
Title: Re: Tacos of all flavors
Post by: jeff v on January 25, 2016, 07:41:42 PM
My boys made some corn tortillas and I cooked some ribeye and made guacamole. Good times.
Title: Re: Tacos of all flavors
Post by: Pete-zza on January 25, 2016, 07:59:53 PM
Jeff,

Nice looking boys. And I love the "good advice" piece on the wall. Those are reminders that we all should heed.

Peter
Title: Re: Tacos of all flavors
Post by: TXCraig1 on January 25, 2016, 08:03:23 PM
Well done!
Title: Re: Tacos of all flavors
Post by: jeff v on January 25, 2016, 08:48:26 PM
Jeff,

Nice looking boys. And I love the "good advice" piece on the wall. Those are reminders that we all should heed.

Peter

Thanks Peter, they are amazing boys. They've been through lots but have great attitudes and are well behaved. The piece on the wall is good advice indeed.
Title: Re: Tacos of all flavors
Post by: mrmojo1 on January 26, 2016, 09:15:07 PM
nice tortillas by the way!!  my wife and i struggle making them!! ours tend to fall apart!  it looks like they did a fantastic job!!!
Title: Re: Tacos of all flavors
Post by: jeff v on January 26, 2016, 09:35:29 PM
nice tortillas by the way!!  my wife and i struggle making them!! ours tend to fall apart!  it looks like they did a fantastic job!!!

Thanks! I found using a wet dough and keeping them a little thicker helps.
Title: Re: Tacos of all flavors
Post by: FeCheF on January 26, 2016, 09:47:53 PM
Looking for a better seasoning for beef fajita's. Not really a fan of the wet marinades. Especially ones that include lime. Ruined a good 2lbs of venison using a soy/lime marinade i got either here or maybe somewhere online, i dont remember. Anyway, i picked this seasoning up today and plan to try it on some skirt in the next few days. Anyone use it before?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on January 26, 2016, 09:56:27 PM
Looking for a better seasoning for beef fajita's. Not really a fan of the wet marinades. Especially ones that include lime. Ruined a good 2lbs of venison using a soy/lime marinade i got either here or maybe somewhere online, i dont remember.

In that case, if you ever visit Texas, I'd suggest you don't order any fajitas...
Title: Re: Tacos of all flavors
Post by: mrmojo1 on January 26, 2016, 11:01:50 PM
Thanks! I found using a wet dough and keeping them a little thicker helps.

thank you Jeff!!!  We will try that next time!!
Title: Re: Tacos of all flavors
Post by: psedillo on January 27, 2016, 02:10:14 AM
Looking for a better seasoning for beef fajita's. Not really a fan of the wet marinades. Especially ones that include lime. Ruined a good 2lbs of venison using a soy/lime marinade i got either here or maybe somewhere online, i dont remember. Anyway, i picked this seasoning up today and plan to try it on some skirt in the next few days. Anyone use it before?
I typically prefer to make my own dry seasoning for fajitas, but there are times when I'm in a rush and will use Dizzy Pig. They are fairly well known in the BBQ world and make a solid product:

http://dizzypigbbq.com/seasonings/
Title: Re: Tacos of all flavors
Post by: texmex on February 10, 2016, 01:27:34 AM
Is it still taco Tuesday?  Midnight snack.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on February 12, 2016, 12:51:55 PM
Is it still taco Tuesday?  Midnight snack.
     Those look really nice Reesa.  :chef:
I like Tacos Dorados but they can be a hassle to make and also get a lil heavy on the grease.

Are those homemade tortillas you have there? Really like the slightly fried exterior....
Title: Re: Tacos of all flavors
Post by: texmex on February 12, 2016, 01:59:02 PM
     Those look really nice Reesa.  :chef:
I like Tacos Dorados but they can be a hassle to make and also get a lil heavy on the grease.

Are those homemade tortillas you have there? Really like the slightly fried exterior....

Thanks Bob! 
I'm not one to make corn tortillas, but whenever possible I use Guerrero corn tortillas.  They have a beautiful tenderness which fries up nice and crisp. These are their mini sized ones.  Many brands are really good, but there are some really thick styles which fry up super hard.  I don't enjoy cracking teeth on tortilla chips.  I love flautas, or tacos dorados, but they are not as simple to make, plus I once burned my arm when I was 14, as one of my rolled tacos unrolled into the hot oil and splashed me good.  :'( . 

 My normal take on tacos involves any precooked meat or bean or potato or hash or mixed veggies and preferably fried in the shell. You don't need to warm up the filling, it will get plenty hot while the shell is browning.  I am not fond of prefried shells, even when they are home fried.  Normally I use a thin film of oil on the cast iron at medium to med hi heat just enough to wet the outer part of the tortilla, spoon some filling, fold over when the tortilla is pliable enough and let them crisp up, turning as needed for a semi crisp, semi soft bite.   Sometimes I use a deeper amount of fat, but this way the tacos aren't soaking in it, and I don't have to tend to them quite as much.  Cheese goes in just before taking tacos off pan, then again when garnishing.  I often use cabbage instead of lettuce, and with avocados consistently at 25 cents each here...that's my go to.  It irks me to look in my fridge and not find an avocado in there.
Title: Re: Tacos of all flavors
Post by: steelplayer on February 23, 2016, 12:49:51 AM
Home made seitan, marinated kale and toms, store bought tortillas.
Title: Re: Tacos of all flavors
Post by: norcoscia on February 23, 2016, 08:40:54 AM
Home made seitan, marinated kale and toms, store bought tortillas.

Looks yummy - where did you get the recipe for the homemade seitan - I have had some good seitan but none of it came from my kitchen  :(

I would love to get / find a really good recipe - steelplayer, how did yours turn out and thanks for posting...
Title: Re: Tacos of all flavors
Post by: jeff v on February 23, 2016, 11:46:18 AM
this gave me a laugh.
Title: Re: Tacos of all flavors
Post by: hotsawce on February 23, 2016, 02:52:55 PM
You guys should check out ensenada style fish tacos. My favorite in LA uses battered catfish that has been marinated/brined for a couple hours. placed on a properly warmed corn tortilla, topped with cabbage slaw, pico de gallo, and a crema and salsa, it's one of the best tacos I've ever had
Title: Re: Tacos of all flavors
Post by: steelplayer on February 24, 2016, 01:13:10 AM
Looks yummy - where did you get the recipe for the homemade seitan - I have had some good seitan but none of it came from my kitchen  :(

I would love to get / find a really good recipe - steelplayer, how did yours turn out and thanks for posting...

Seitan is really easy... I did this one from scratch starting with bread flour.  Just mix up a dough of water and flour, knead it like bread, let rest for a couple of hours.  Then knead the dough in a bowl with running water washing the starch from the gluten.  When the water starts to run clean, you are done.  The quick way is to use VWG, mix with water and cook. There are a lot of cooking methods but in this case I simmered the seitan in broth, then sliced and sauteed in olive oil.
Title: Re: Tacos of all flavors
Post by: norcoscia on February 24, 2016, 09:15:41 AM
Steelplayer - thanks - I'll try that - I'm pretty sure I have plenty of flour around here  :-D 

I think it will be fun and I really feel like there is a world of great Seitan recipe possibilities that are yet to be discovered....
Title: Re: Tacos of all flavors
Post by: Guts on February 25, 2016, 08:59:59 AM

I basically make 2 types of beef taco, one I consider to be a street taco. Which would be a corn tortilla heated over open flame, filled with Mexican Carne Asada beef with onion cilantro and pico de gallo.

Then there is stringy beef tacos. These tacos are made with brisket which has been cooked in a crock-pot for 8 – 12 hours on low in beef broth. Set aside and let cool, then string the beef and remove all fat. A note here if you pour off the broth and let it settle in the refrigerator overnight you can remove the flat from the top and pour off the broth leaving the sentiment at the bottom. I plan on making French onion soup with the broth.

Now the tacos are fresh corn tortillas filled with the stringy beef that has been defatted folded in half and fried in Manteca/lard this is a critical point in making these tacos! The flavor it adds is like nothing else. Then these tacos are usually dressed with shredded lettuce Mexican cheese and tomato also the tacos are lightly salted with fine grade salt such as popcorn salt.

The other thing you see there is a string beef quesadilla, and a fried flour tortilla with sugar and cinnamon.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on February 25, 2016, 09:04:03 AM
Those tacos look awesome.
Title: Re: Tacos of all flavors
Post by: jvp123 on February 25, 2016, 10:50:21 AM
Those tacos look awesome.

 ^^^
Title: Re: Tacos of all flavors
Post by: Chicago Bob on February 25, 2016, 01:01:28 PM
Those tacos look awesome.
   Yep, that's the way you do it....fry those bad boys!!  Manteca Love    :chef:
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on February 26, 2016, 01:47:59 PM
Chiles rellenos (poblano chiles stuffed with asadero cheese, battered and fried), served with warm corn tortillas (not pictured) - to make tacos. Served with tomato broth, refried pintos, etc.
Title: Re: Tacos of all flavors
Post by: invertedisdead on February 29, 2016, 12:37:48 AM
Chiles rellenos (poblano chiles stuffed with asadero cheese, battered and fried), served with warm corn tortillas (not pictured) - to make tacos. Served with tomato broth, refried pintos, etc.

I like them with Oaxaca cheese too  :)
What's in the beans? I make a few pounds a week, I tend to use peruanos though.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on February 29, 2016, 06:10:16 AM
I like them with Oaxaca cheese too  :)
What's in the beans? I make a few pounds a week, I tend to use peruanos though.

I also like Oaxaca cheese, especially if I can get some actually made in Oaxaca. A branch of my family lives in Mexico and they know to bring me a big ball of it when they visit. Freezes great. This asadero is from Chihuahua and is really good melted.

Pinto beans have lard, garlic, onion, and salt.
Title: Re: Tacos of all flavors
Post by: jkb on February 29, 2016, 11:40:57 AM
We stopped at a Mexican grocery/restaurant for some $2 tacos after a movie yesterday.  Had chicken, carne asada, lengua and al pastor.  I'm kicking myself for not getting the chorizo.  My son  got a couple carnitas.  I figured I would try his, but he wasn't interested in sharing.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on February 29, 2016, 02:34:32 PM
I will use the "meat" in this lettuce wrap in vegan tacos in the future. I thought it was very good. It's wheat berries and farro dicocco soaked until soft and seasoned with coconut oil, chili powder, cumin, S&P, and cayenne.
Title: Re: Tacos of all flavors
Post by: texmex on April 07, 2016, 07:30:23 PM
Small dice chuck fried in bacon fat, stir-fried with some cooked white rice,  onion flakes, minced garlic (a lot), chile paste, cumin, assorted pepper flakes and powders,  s&p . Garnished with feta, parm, cheddar, avocado and a quick slaw of brussels sprouts, chopped pickled jalapenos and yellow onion. Plus an outer sprinkle of season salt.
Title: Re: Tacos of all flavors
Post by: jvp123 on April 07, 2016, 07:42:20 PM
Small dice chuck fried in bacon fat, stir-fried with some cooked white rice,  onion flakes, minced garlic (a lot), cumin, assorted pepper flakes and powders,  s&p . Garnished with feta, parm, cheddar, avocado and a quick slaw of brussels sprouts, chopped pickled jalapenos and yellow onion. Plus an outer sprinkle of season salt.

Yum!  :)
Title: Re: Tacos of all flavors
Post by: norma427 on April 07, 2016, 09:09:28 PM
Yum!  :)

Reesa,

 ^^^  :drool:  Could eat some of your tacos right now.

Norma
Title: Re: Tacos of all flavors
Post by: texmex on April 07, 2016, 09:19:44 PM
Thanks, 7 were not enough!
Title: Re: Tacos of all flavors
Post by: Tscarborough on April 07, 2016, 10:22:50 PM
I am sorry, Texmex, those tacos, while looking to be delicious, do not meet Asociación Fo Tacos Reales standards and must be called something else.
Title: Re: Tacos of all flavors
Post by: texmex on April 07, 2016, 10:53:08 PM
I am sorry, Texmex, those tacos, while looking to be delicious, do not meet Asociación Fo Tacos Reales standards and must be called something else.

Busted.  ... no respect I tell ya! 
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 08, 2016, 12:01:27 AM
I am sorry, Texmex, those tacos, while looking to be delicious, do not meet Asociación Fo Tacos Reales standards and must be called something else.

Thanks a lot. I just spit shredded pork and corn tortilla bits all over my keyboard.  :-D
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 13, 2016, 09:02:56 PM
Crispy shredded pork tacos.
Title: Re: Tacos of all flavors
Post by: Jackitup on April 13, 2016, 09:18:25 PM
With your jap sauce I assume?? :drool:
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 13, 2016, 09:26:12 PM
With your jap sauce I assume?? :drool:

That's it. This one is right down your alley as it started with a big ol' piece of meat. The pictures don't do it justice.

Last night was pork sandwiches on homemade sourdough with a chimichurri-like sauce (much coarser chop on the parsley) and crumbled up bits of the crispy skin. Tonight I took the leftovers, seasoned a bit and crisped them up in the oven for tacos.
Title: Re: Tacos of all flavors
Post by: jeff v on April 13, 2016, 10:03:28 PM
Pork tacos tonight too. I basically used the Bo Ssam recipe from Lucky Peach. Did a 36 hour salt/sugar cure instead of the overnight that they recommend. Also kind of rushed the finishing step w the brown sugar but it still came out great.
http://luckypeach.com/recipes/momofuku-bo-ssam-david-chang-recipe/
Title: Re: Tacos of all flavors
Post by: texmex on April 14, 2016, 11:37:00 AM
Dang! That jalapeño  pork, and that David Chang pork..sure look awesome! 
On that note, I think it's time to take my beef brisket outta the freezer. :-D
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 17, 2016, 02:11:55 PM
I don't care what you say, I like 'em.  ;D
Title: Re: Tacos of all flavors
Post by: Jackitup on April 17, 2016, 03:11:46 PM
I don't care what you say, I like 'em.  ;D

We all got a thing......or 7, or...... :o :P
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 19, 2016, 09:45:19 PM
Mas tacos de little piggy  ;D
Title: Re: Tacos of all flavors
Post by: jkb on April 22, 2016, 10:45:46 AM
I don't care what you say, I like 'em.  ;D


Never had one, but no shame in that.  Here's my latest not guilty pleasure.  No crap ingredients.  Makes a good taco at $0.39.9/piece:

Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 25, 2016, 09:41:15 PM
Pork shoulder sliced thin, marinated in lime, soy sauce, garlic, and pepper. Grilled over mesquite and pecan.
Title: Re: Tacos of all flavors
Post by: Jackitup on April 25, 2016, 09:58:58 PM
Yum......that reminds me of another thing I haven't made in years, been craving some homemade fry bread for making fry bread tacos! Got any good fry bread recipes Craig?

jon
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 25, 2016, 10:03:13 PM
No. Never had it - look forward for pictures.
Title: Re: Tacos of all flavors
Post by: steelplayer on April 27, 2016, 12:21:02 AM
Roasted chickpea with carrot and  brussel sprout slaw...
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 27, 2016, 07:47:54 AM
Roasted chickpea with carrot and  brussel sprout slaw...

I like that a lot.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on April 27, 2016, 01:46:09 PM
For tacos al pastor for lunch today for my crew:

https://youtu.be/jIrbvj_YyXA

Making Craig's jalapeño green sauce along with the usual accompaniments.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 27, 2016, 01:58:57 PM
OMG.
Title: Re: Tacos of all flavors
Post by: Jackitup on April 27, 2016, 02:27:01 PM
OMG.

 ^^^ ^^^ ^^^ OMG

Bill, did you buy or build the gadget to make those??? Speechless.......
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on April 27, 2016, 04:09:44 PM
^^^ ^^^ ^^^ OMG

Bill, did you buy or build the gadget to make those??? Speechless.......

Neither. It was a present from my amazing wife. She likes al pastor as much as I do.
Title: Re: Tacos of all flavors
Post by: norma427 on April 27, 2016, 04:16:27 PM
For tacos al pastor for lunch today for my crew:

https://youtu.be/jIrbvj_YyXA

Making Craig's jalapeño green sauce along with the usual accompaniments.

OMG Bill.  That looks so gooooood!  :drool:

I had the best tacos I have ever eaten in Vegas. Looks like your method is something like in Vegas.

Norma
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on April 27, 2016, 04:22:14 PM
OMG Bill.  That looks so gooooood!  :drool:

I had the best tacos I have ever eaten in Vegas. Looks like your method is something like in Vegas.

Norma

Yup, those are pretty much the same thing - thin slices of marinated pork turned on a vertical spit. They have been an obsession of mine since I had my first one in 1968. There are taco stands and food trucks around here that sell very sad facsimiles of the real deal. The ones you had in LV look very real deal.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on April 27, 2016, 04:27:53 PM
BTW, if you can view my taco video above in youTube full-screen at 1080p HD, you will see all the sizzling and dripping in agonizing detail.   
Title: Re: Tacos of all flavors
Post by: Jackitup on April 27, 2016, 04:37:57 PM
BTW, if you can view my taco video above in youTube full-screen at 1080p HD, you will see all the sizzling and dripping in agonizing detail.

You tease you :-D

Can you post the machine she got for you?
I'm already thinking of a hack for the BlackStone! A mini vertical spit elevated slightly on a pie plate.......

jon
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on April 27, 2016, 04:50:41 PM

Can you post the machine she got for you?


I'm pretty sure it was this one:

http://amazon.com/Machine-Shawarma-Machine-3-Burner-Generation/dp/B00BAGO2YS/?tag=pmak-20

but I didn't grill (pun!) her for details. Many years ago I tried to make a DYI rig with unsatisfying results. The heat source needs to be relatively gentle and very evenly distributed. I battled the outside getting burnt with the meat just under the surface still being raw.  Yuck!
Title: Re: Tacos of all flavors
Post by: Jackitup on April 27, 2016, 05:06:19 PM
We need an envy/jealous emoji........
Title: Re: Tacos of all flavors
Post by: Jackitup on April 27, 2016, 05:10:16 PM
J
Title: Re: Tacos of all flavors
Post by: Jackitup on April 27, 2016, 08:38:09 PM
Not vertical, but meat prepped in a similar fashion should come out pretty good I think. Will do it on the Weber rotisserie with a drip pan put closely underneath. Maybe a couple strips of bacon wrapped around too. Base a little as she rolls! :drool:

jon

With only a 4" clearance I ditched the BS idea for now......
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 27, 2016, 10:15:52 PM
We need an envy/jealous emoji........

There has to be one in here: http://www.pizzamaking.com/forum/index.php?topic=34278.0
Title: Re: Tacos of all flavors
Post by: Jackitup on April 29, 2016, 11:23:56 PM
No. Never had it - look forward for pictures.

Made them today Craig, been at least 30 some years since I made fry bread, will not wait that long again!! Did not disappoint. Made fresh ground chuck and pork, a bunch of the usual suspects for taco seasoning and veggies, cheese, salsa, lettuce, hot sauce on top of the fry bread, fried in lard of course! Back went to shtt before I got to making guacamole so I'll make some tomorrow for leftovers. Warden Rosie said might be the best tacos to date, VERY, VERY good. I love fried tortillas, these bombed the crap out of them :drool: :drool:

jon
Title: Re: Tacos of all flavors
Post by: Jackitup on April 30, 2016, 09:55:16 PM
More fry bread tacos tonite. Tonites frybread was baking powder only, to compare with last nites that had baking powder and yeast. Everyone liked the ones with the yeast added better

jon
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 30, 2016, 10:15:53 PM
Those look great.
Title: Re: Tacos of all flavors
Post by: Jackitup on April 30, 2016, 11:12:21 PM
Those look great.

Leftover frybread is AS addicting popped in the toaster and buttered up with some S&P or with some cinnamon sugar. It's bread dough fried in 50/50 oil and lard........what could possibly be wrong with that?? >:D :P
Title: Re: Tacos of all flavors
Post by: texmex on May 02, 2016, 01:46:19 PM
Leftover 7 bone chopped with roasted jalapeño, potato, garlic, onion.  Sharp  cheddar, parm,  avocado, slaw of green olives, carrot and red onion.  I tried to prep enough for 8 tacos, and still, I  get 7.  :-D
Title: Re: Tacos of all flavors
Post by: jkb on May 04, 2016, 05:42:23 PM
So...   Tapatio or Cholula?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 04, 2016, 05:51:10 PM
I was thinking Maggi.
Title: Re: Tacos of all flavors
Post by: jkb on May 04, 2016, 07:01:38 PM
 I meant for tacos in general. 
Title: Re: Tacos of all flavors
Post by: texmex on May 04, 2016, 07:11:45 PM
Cholula is one of my favorites, but it is ridiculously expensive. Tapatio, meh.  Homemade is the way to go.
Title: Re: Tacos of all flavors
Post by: jeff v on May 04, 2016, 07:41:05 PM
Chicken thighs marinated w garlic, lime and a little soy. Over cooked the green onions a bit but still good.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 04, 2016, 07:58:36 PM
Cholula is one of my favorites, but it is ridiculously expensive. Tapatio, meh.  Homemade is the way to go.

Agree - it's not particularly uncommon to see Cholula on the tables of Mexican places around here. Tapatio less so. Homemade is by far the most common.
Title: Re: Tacos of all flavors
Post by: jkb on May 05, 2016, 01:52:23 AM
Personally, I prefer Cholula. It seems to integrate itself without being assertive.  Tell me more about homemade.  I usually ferment a batch with whatever I've grown, but it never replaces the need for Cholula.
Title: Re: Tacos of all flavors
Post by: texmex on May 05, 2016, 08:37:25 AM
With Cholula the flavor is all about those tiny chiltepin chiles, and garlic. Hubby likes Tapatio, and Valentina for bottled sauce.

 A lot of home style sauces are roasted ingredients thoroughly blended until thin, mildly blended into a semi pure sauce, quickly chopped for more of a chunky dipping salsa.  Mostly I just use whatever chile is around from fresh, roasted or powdered, add some tomato sauce a bit of charred onion, garlic blend it up quick, add salt or a splash of vinegar or lemon or lime straight up out of the blender to the bowl, to be consumed immediately.  Green sauces are made using tomatillos....Never made the same sauce twice.  Never used a recipe per se, when making salsas or hot sauce, but there are many cholula and other clone recipes out there. 

You can intensify the depth of flavor by heating up some lard and pouring the sauce into the searing hot pan just like refried beans....it makes a spattering red mess, but it makes magic, and it will last longer when cooked like this, which is kind of silly, since it never lasts!   I normally only do this when using a powder to make a thin red sauce, or for the richest of enchilada sauces.





Title: Re: Tacos of all flavors
Post by: TXCraig1 on September 05, 2016, 04:20:20 PM
Grilled swai tacos.
Title: Re: Tacos of all flavors
Post by: NYCook on September 30, 2016, 11:47:04 AM
Made a recado rojo or yucatan achiote paste for cochinita pibil but with chicken instead of pork. smoke the chicken for about 6 hours at 175 wrapped in onions and a banana leaf. Then pull it for tacos.
Title: Re: Tacos of all flavors
Post by: NYCook on September 30, 2016, 11:49:33 AM
Agree - it's not particularly uncommon to see Cholula on the tables of Mexican places around here. Tapatio less so. Homemade is by far the most common.

I saw a bottle of Chiolula for 9.99 the other day in NYC  ???
Title: Re: Tacos of all flavors
Post by: TXCraig1 on September 30, 2016, 11:56:24 AM
I saw a bottle of Chiolula for 9.99 the other day in NYC  ???

Ouch - about $3 here.

Your chicken tacos look great.
Title: Re: Tacos of all flavors
Post by: invertedisdead on September 30, 2016, 12:00:22 PM
salsa encino de yahualica  ;)

Chile arbol sauce from the rich Jalisco volcanic soil
Title: Re: Tacos of all flavors
Post by: Jackitup on September 30, 2016, 12:31:14 PM
That chicken looks and sounds freaking awesome!! Did you have a recipe you would care to share for your achiote paste?

jon
Title: Re: Tacos of all flavors
Post by: jkb on September 30, 2016, 12:31:56 PM
Grilled swai tacos.

Swai?  You're so close to the Gulf.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on September 30, 2016, 01:28:28 PM
Swai?  You're so close to the Gulf.

Price is right and pretty good eating.
Title: Re: Tacos of all flavors
Post by: NYCook on September 30, 2016, 02:02:23 PM
El yucateco is like 1.99 I like that one
I do have a recipe, I just don't have it available at the moment. I will put one up as soon as I can.
Title: Re: Tacos of all flavors
Post by: invertedisdead on September 30, 2016, 02:09:20 PM
This is the one I use.

Title: Re: Tacos of all flavors
Post by: jkb on September 30, 2016, 02:37:48 PM
"Taco" salad for lunch today.

Title: Tacos of all flavors
Post by: the1mu on October 01, 2016, 06:45:58 AM
Just a straight forward ground beef taco in homemade soft tortillas. I like this recipe as it is somewhat akin to a tang zhong and produces a very soft and pliable taco. A tad bit thick today as I made 10 instead of 12.
Title: Re: Tacos of all flavors
Post by: Mooose on November 21, 2016, 09:30:19 PM
Glad to see a taco thread on this forum! We make tacos nearly every week - my wife has gotten really good at making homemade tortillas. So much better than the store bought variety! Here's a Salvadoran chorizo and grilled carne asada on the homemade tortillas:


Title: Re: Tacos of all flavors
Post by: Minolta Rokkor on November 24, 2016, 01:05:38 PM
I'm about to make chicken tacos with chipotle soon
Title: Re: Tacos of all flavors
Post by: TXCraig1 on November 24, 2016, 02:34:24 PM
Try thigh meat.
Title: Re: Tacos of all flavors
Post by: Minolta Rokkor on November 25, 2016, 06:53:40 AM
Try thigh meat.
Thanks.

I picked up some chicken thighs and it couldn't have been more ideal.

My only problem was that, the chipotle flavor wasn't potent enough.
I think that was my fault because I added too much broth and had to boil it down.


Do you know of any chipotle chicken tacos recipes?
Do you have any tips as well you could share?

I'm looking to build intense bold Smokey flavor without too much heat
Title: Re: Tacos of all flavors
Post by: Minolta Rokkor on November 25, 2016, 07:03:57 AM
Here is the recipe for reference.
http://cooking.nytimes.com/recipes/1017936-chicken-tacos-with-chipotle
I feel like there is room for improvement but I don't know how to get there
Title: Re: Tacos of all flavors
Post by: TXCraig1 on November 25, 2016, 08:46:50 AM
I like chipotle, but it's not something I use a lot. I think that recipe looks pretty good if not a bit complicated. When I make chicken tacos, I keep the meat fairly simple and get the more intense flavors from the salsa.

One thing you might try is to up the amount of chipotles and not use any serrano or other peppers and then add a good quantity of "street taco mix" which is diced onion and cilantro in roughly equal proportions. I really like this as it adds a light, fresh component to play against the heavily cooked flavors of shredded chicken and chipotle.

If I were to make it, I'd probably marinate the chicken with some orange+lime juice+oregano+cumin+S&P , grill, and slice them, but you could braise and shred similar to the recipe. Rather than add chipotle to the chicken, I'd make a sauce. I think that would help you get more chipotle flavor without upping the heat.

A technique I like to use for salsas made with heavily flavored chilies like chipotle and ancho is to make an emulsified salsa with oil. It's really simple; put the chipotles and adobo in a food processor with a couple cloves of garlic and a cheap whole peeled or two (amazingly, cheap tomatoes tend to work better in mexican salsas - the good ones have too much tomato flavor and overpower the salsa).  Puree until smooth then, with the food processor running drizzle in a few tablespoons of regular vegetable oil (it will take a bit of experimenting to figure out how much to use for your taste - start small and work up the amount of oil). Season with salt and a bit of cumin. You can always add more chipotle at the end and puree in if you want more flavor.
Title: Re: Tacos of all flavors
Post by: Minolta Rokkor on November 25, 2016, 10:44:15 AM
I like chipotle, but it's not something I use a lot. I think that recipe looks pretty good if not a bit complicated. When I make chicken tacos, I keep the meat fairly simple and get the more intense flavors from the salsa.

One thing you might try is to up the amount of chipotles and not use any serrano or other peppers and then add a good quantity of "street taco mix" which is diced onion and cilantro in roughly equal proportions. I really like this as it adds a light, fresh component to play against the heavily cooked flavors of shredded chicken and chipotle.

If I were to make it, I'd probably marinate the chicken with some orange+lime juice+oregano+cumin+S&P , grill, and slice them, but you could braise and shred similar to the recipe. Rather than add chipotle to the chicken, I'd make a sauce. I think that would help you get more chipotle flavor without upping the heat.

A technique I like to use for salsas made with heavily flavored chilies like chipotle and ancho is to make an emulsified salsa with oil. It's really simple; put the chipotles and adobo in a food processor with a couple cloves of garlic and a cheap whole peeled or two (amazingly, cheap tomatoes tend to work better in mexican salsas - the good ones have too much tomato flavor and overpower the salsa).  Puree until smooth then, with the food processor running drizzle in a few tablespoons of regular vegetable oil (it will take a bit of experimenting to figure out how much to use for your taste - start small and work up the amount of oil). Season with salt and a bit of cumin. You can always add more chipotle at the end and puree in if you want more flavor.
Thanks a lot, I'll try this out.

Also what does S&P mean?
Title: Re: Tacos of all flavors
Post by: Pete-zza on November 25, 2016, 10:49:54 AM
Also what does S&P mean?
MR,

For future reference, see https://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875.

Peter
Title: Re: Tacos of all flavors
Post by: invertedisdead on November 25, 2016, 11:58:55 AM
I can't stand canned chipotles in adobo sauce. The regular dried chipotles are much better, IMO.

My favorite "salsa" is a few pickled jalapeño slices. The jalapeño cream is great too, Craig has a recipe on here for that.
Title: Re: Tacos of all flavors
Post by: Jackitup on November 25, 2016, 12:44:40 PM
You must mean this one, and yes, it's great!!!

https://www.pizzamaking.com/forum/index.php?topic=18462.msg179517#msg179517
Title: Re: Tacos of all flavors
Post by: FeCheF on November 25, 2016, 10:37:47 PM
MR,

For future reference, see https://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875.

Peter

Very informative thread Pete, but would it seriously have hurt to just answer the Q with.......Salt & Pepper?

Just incase anyone doesnt know what Q means....http://www.abbreviations.com/Q (http://www.abbreviations.com/Q)
Title: Re: Tacos of all flavors
Post by: foreplease on November 25, 2016, 11:31:15 PM
Very informative thread Pete, but would it seriously have hurt to just answer the Q with.......Salt & Pepper?

Just incase anyone doesnt know what Q means....http://www.abbreviations.com/Q (http://www.abbreviations.com/Q)
^^^
Perhaps it was the quick 5 1/2 minutes to reply that made it appear less friendly than it could have. I realize that to moderate a place as busy as this it may be necessary to have a macro for such questions but if I were the poster I guess I would have appreciated a private message. As it is, I was preparing to answer with a quick 'salt and pepper' then saw it had been handled.
Title: Re: Tacos of all flavors
Post by: Minolta Rokkor on November 25, 2016, 11:44:23 PM
I can't stand canned chipotles in adobo sauce. The regular dried chipotles are much better, IMO.

My favorite "salsa" is a few pickled jalapeño slices. The jalapeño cream is great too, Craig has a recipe on here for that.
Care to share a recipe?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on November 26, 2016, 08:52:46 AM
Very informative thread Pete, but would it seriously have hurt to just answer the Q with.......Salt & Pepper?

Actually it does, unless and until members get in the habit of using the forum's resources, they will keep asking questions that have already been answered.
Title: Re: Tacos of all flavors
Post by: jkb on November 26, 2016, 08:54:08 AM
Actually it does, unless and until members get in the habit of using the forum's resources, they will keep asking questions that have already been answered.

Give a man a fish...
Title: Re: Tacos of all flavors
Post by: TXCraig1 on November 26, 2016, 08:55:53 AM
Give a man a fish...

Exactly.
Title: Re: Tacos of all flavors
Post by: Pete-zza on November 26, 2016, 10:13:02 AM
Very informative thread Pete, but would it seriously have hurt to just answer the Q with.......Salt & Pepper?

Just incase anyone doesnt know what Q means....http://www.abbreviations.com/Q (http://www.abbreviations.com/Q)
FeChef,

As a Moderator, part of my job is to look at every post. And as I do so, I look for new acronyms and abbreviations and add those to the list I posted if I deem them to be useful to have in the list. Sometimes, for acronyms and abbreviations that I do not think will be used a lot, I will sneak into posts and put the full descriptions of the acronyms and abbreviations in parentheses. That is easier and faster to do than add the acronyms and abbreviations to the list. Sometimes it is amusing to read members' posts that are filled with abbreviations. But maybe not amusing to new members, especially if they do not know that there is an abbreviations and acronyms list.

Peter
Title: Re: Tacos of all flavors
Post by: invertedisdead on November 26, 2016, 10:39:35 AM
FeChef,

As a Moderator, part of my job is to look at every post. And as I do so, I look for new acronyms, and add those to the list I posted if I deem them to be useful to have in the list. Sometimes, for acronyms that I do not think will be used a lot, I will sneak into posts and put the full descriptions of the acronyms in parentheses. That is easier and faster to do than add the acronyms to the list. Sometimes it is amusing to read members' posts that are filled with acronyms. But maybe not amusing to new members, especially if they do not know that there is an acronyms list.

Peter

Peter,

What could be confusing about this simple dough recipe, first I dissolve the salt into the water, then add the KABF, VWG, LDMP, IDY, and EVOO.  ;D
Title: Re: Tacos of all flavors
Post by: jkb on November 26, 2016, 10:47:39 AM
Peter,

What could be confusing about this simple dough recipe, first I dissolve the salt into the water, then add the KABF, VWG, LDMP, IDY, and EVOO.  ;D

Not confusing.  FWIW IMO, it's AOK.  OTOH, YMMV.
Title: Re: Tacos of all flavors
Post by: Pete-zza on November 26, 2016, 10:59:57 AM
Peter,

What could be confusing about this simple dough recipe, first I dissolve the salt into the water, then add the KABF, VWG, LDMP, IDY, and EVOO.  ;D
Ryan,

I agree with jkb.

But as SWMBO and CL will tell u, and AFAIK and AOTBE, what u want to do is SOP. Just don't forget to pay attention to the FF and FDT if u r using your KA and also adjust the H to reflect the use of the VWG and add the EVOO after the initial mix like TL always tells us to do. ;D

Peter
Title: Re: Tacos of all flavors
Post by: invertedisdead on November 26, 2016, 12:12:01 PM
Ryan,

I agree with jkb.

But as SWMBO and CL will tell u, and AFAIK and AOTBE, what u want to do is SOP. Just don't forget to pay attention to the FF and FDT if u r using your KA and also adjust the H to reflect the use of the VWG and add the EVOO after the initial mix like TL always tells us to do. ;D

Peter

TL! TDD is great!  :chef:
Title: Re: Tacos of all flavors
Post by: foreplease on November 26, 2016, 12:30:37 PM
Not confusing.  FWIW IMO, it's AOK.  OTOH, YMMV.
HR? CF or RT?
Title: Re: Tacos of all flavors
Post by: Pete-zza on November 26, 2016, 12:32:56 PM
Ryan,

No doubt there are members who would like a translation of what I wrote. Here it is:

我同意jkb。

但是由於SWMBO和CL會告訴u,AFAIK和AOTBE,你想做的是SOP。只要不要忘記註意FF和FDT,如果你使用你的KA,也調整H以反映VWG的使用,並添加EVOO後的初始混合,如TL總是告訴我們做。

彼得
Title: Tacos of all flavors
Post by: invertedisdead on November 26, 2016, 01:02:59 PM
HAHA! Epic nonchalant comment. There's no doubt that's the information they were looking for. Can't spell it out any more concisely than that!
Title: Re: Tacos of all flavors
Post by: the1mu on November 26, 2016, 08:33:25 PM
Ryan,

No doubt there are members who would like a translation of what I wrote. Here it is:

我同意jkb。

但是由於SWMBO和CL會告訴u,AFAIK和AOTBE,你想做的是SOP。只要不要忘記註意FF和FDT,如果你使用你的KA,也調整H以反映VWG的使用,並添加EVOO後的初始混合,如TL總是告訴我們做。

彼得

彼德,
原来你也会汉语哦!
恭喜你!
Title: Re: Tacos of all flavors
Post by: Pete-zza on November 26, 2016, 08:43:38 PM
彼德,
原来你也会汉语哦!
恭喜你!
Aric,

No, I am not Chinese but I once started to study it many years ago but my teacher (a friend from work) didn't have enough time to devote to my efforts. But I did learn 我愛你。HaHa.

Peter
Title: Re: Tacos of all flavors
Post by: steelplayer on December 13, 2016, 08:15:43 PM
Roasted beets and tofu...
Title: Re: Tacos of all flavors
Post by: TXCraig1 on December 13, 2016, 10:19:33 PM
I've been eating a ton of beets lately. I can definitely see a place for them on a taco. Is that shiso leaf?
Title: Re: Tacos of all flavors
Post by: steelplayer on December 13, 2016, 11:12:20 PM
I've been eating a ton of beets lately. I can definitely see a place for them on a taco. Is that shiso leaf?
  Mizuna leaf
Title: Re: Tacos of all flavors
Post by: TXCraig1 on March 12, 2017, 10:42:56 PM
Grilled speckled trout with ancho gravy and fried serranos.
Title: Re: Tacos of all flavors
Post by: invertedisdead on March 12, 2017, 11:05:38 PM
I've been eating a lot of fried serranos lately, so good! I've incorporated frying one with a clove of garlic before removing and sautéing an onion in that infused oil for frijoles. 
Title: Re: Tacos of all flavors
Post by: TXCraig1 on March 19, 2017, 06:27:55 PM
Green pork:
Title: Re: Tacos of all flavors
Post by: waynesize on March 19, 2017, 09:47:35 PM
That looks mighty fine!
Title: Re: Tacos of all flavors
Post by: bregent on April 24, 2017, 12:51:42 PM
Pulled pork tacos with green curry and slaw, based on http://www.tastespotting.com/features/smoked-chicken-tacos-from-the-flying-pig-gourmet-food-truck

Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 24, 2017, 03:23:20 PM
Nice.
Title: Re: Tacos of all flavors
Post by: foreplease on April 24, 2017, 06:22:19 PM
Pulled pork tacos with green curry and slaw, based on http://www.tastespotting.com/features/smoked-chicken-tacos-from-the-flying-pig-gourmet-food-truck (http://www.tastespotting.com/features/smoked-chicken-tacos-from-the-flying-pig-gourmet-food-truck)
Those look great! Looks perfectly balanced to the eye. I'd love to eat one.
Title: Re: Tacos of all flavors
Post by: Minolta Rokkor on April 27, 2017, 10:17:24 PM
Green pork:

Is it possible you can  share the detailed recipes? I would love to do this myself.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 28, 2017, 08:14:07 AM
Is it possible you can  share the detailed recipes? I would love to do this myself.

Sure. It's really simple. Take pork shoulder and cut it up into 1" or so cubes. Roast them in the oven at 375F until they are well browned. While they are roasting, make this sauce: https://www.pizzamaking.com/forum/index.php?topic=18462.0

When the pork is roasted, mix the sauce into the meat. That's it.

One thing I sometimes do differently, is that rather than frying the jalapenos for the sauce, I roast them in the oven until tender then use them with some of the rendered fat from the pork to make the sauce. The sauce is thicker when made this way and sticks to the meat a bit better, but it's good either way.
Title: Re: Tacos of all flavors
Post by: Minolta Rokkor on May 06, 2017, 06:47:33 AM
Sure. It's really simple. Take pork shoulder and cut it up into 1" or so cubes. Roast them in the oven at 375F until they are well browned. While they are roasting, make this sauce: https://www.pizzamaking.com/forum/index.php?topic=18462.0

When the pork is roasted, mix the sauce into the meat. That's it.

One thing I sometimes do differently, is that rather than frying the jalapenos for the sauce, I roast them in the oven until tender then use them with some of the rendered fat from the pork to make the sauce. The sauce is thicker when made this way and sticks to the meat a bit better, but it's good either way.
Thank you for the response.

I'll definitely try this out.
Title: Re: Tacos of all flavors
Post by: Brewer on May 24, 2017, 09:01:50 PM
Some venison back strap tacos marinated in lime juice and a home made chipotle fajita rub.  I seared the concoction in my wok with garlic, onions, red bell peppers, and some smoking jalapeños.  They tasted really good tonight, but I'm not sure if sitting in a open tree stand with single digit temps and a 20 mile and hour wind for 10 hours last winter had anything to do with it?  It was really REALLY cold that hunt, but still a fantastic day  :o.  Tonight was alright too :). 
Title: Re: Tacos of all flavors
Post by: Jackitup on May 24, 2017, 09:20:45 PM
My best tasting one was a giant doe I tracked in a blizzard for almost a mile. Dragged it back with a snowmobile 2 days later. The day I stuck an arrow in it I gutted it and hung it in a tree, the coyotes got the hind shanks as that was all the higher they could jump. Thought I would be found froze to  tree tracking that damned thing!! MN/WI hunting at its best/worst, makes them taste that much better!!! :-D
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 25, 2017, 11:10:31 AM
Carnitas from my neighborhood taqueria.
Title: Re: Tacos of all flavors
Post by: Brewer on May 25, 2017, 11:48:58 PM
Craig, I wish you were in my neighborhood. Your tacos of all flavors rule!
Title: Re: Tacos of all flavors
Post by: deb415611 on May 29, 2017, 11:06:46 AM
Carnitas from my neighborhood taqueria.

jealous, I want a neighborhood taqueria
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 01, 2017, 12:46:20 PM
Crispy pork belly with Chimayó chile glaze:
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 01, 2017, 02:39:13 PM
Very nice.
Title: Re: Tacos of all flavors
Post by: sub on June 11, 2017, 01:47:53 PM
My first tacos

Flank steak quickly cooked in a wok.

Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 11, 2017, 02:37:14 PM
Very nice! What is in your green sauce?
Title: Re: Tacos of all flavors
Post by: sub on June 11, 2017, 03:09:12 PM
It's your green sauce recipe.

Left sauce is chile tamulado.
http://www.seriouseats.com/2016/05/three-simple-yucatan-condiments-salsas.html
Title: Re: Tacos of all flavors
Post by: Jackitup on June 11, 2017, 03:21:01 PM
That recipe called for 24 habaneros, I can only assume he forgot the hyphen and meant 2-4!?!? :o Hell of a typo for those "literal" folks out there that follow recipes to the letter.....BOOM goes the face >:D
Title: Re: Tacos of all flavors
Post by: sub on June 11, 2017, 03:50:29 PM
 :P

Probaly a bit too many but it's not far from David Sterling recipe.
Title: Re: Tacos of all flavors
Post by: Jackitup on June 11, 2017, 03:57:33 PM
The roasting does tame them down a bunch, still seems like a lot. Love the heat, I'd probably like it!!
Title: Re: Tacos of all flavors
Post by: steelplayer on June 11, 2017, 04:37:21 PM
Green  habaneros, in my experience, have almost no heat. At least the ones I have grown.  Now when they ripen >:D
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 11, 2017, 04:55:56 PM
Tacos al pastor in the works.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 07, 2017, 05:34:34 PM
Chicharrón. One of my all-time top 3 tacos.
Title: Re: Tacos of all flavors
Post by: jkb on July 07, 2017, 06:07:29 PM
Chicharrón. One of my all-time top 3 tacos.

  Never tried it.  That could possibly bump pork up to my top three.
Title: Re: Tacos of all flavors
Post by: Hermit on July 08, 2017, 10:14:19 AM
Steak fajitas via serious eats recipe, used some very thinly sliced flank steak, bell pepper and onions,  Pico de galo, guacamole, shredded boars head 3 pepper colby cheese.  Next time going to cook a ribeye and slice it thin for more tender meat.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 08, 2017, 11:14:58 AM
When cutting flank steak, if you cut across the grain, it will be a lot more tender.
Title: Re: Tacos of all flavors
Post by: jkb on August 20, 2017, 09:42:53 PM
Taco dinner at a family wedding this weekend.  The scenery superseded the food in the photo department.

Title: Re: Tacos of all flavors
Post by: Jersey Pie Boy on August 20, 2017, 11:52:36 PM
I think I see a taco under the tent..but its a very, very small taco :-D   Beautiful setting, hope you had a great time!
Title: Re: Tacos of all flavors
Post by: TXCraig1 on December 11, 2017, 01:52:06 AM
Al Pastor

https://www.pizzamaking.com/forum/index.php?topic=50505.0
Title: Re: Tacos of all flavors
Post by: invertedisdead on December 12, 2017, 03:07:51 AM
Been thinking for a while how to get my steak tacos to taste more like the taquerias, think I found the answer, skipping the marinade. A few nights ago I fried a jalapeno in some oil to flavor it, then cooked the carne with just a little garlic salt. I ate a whole pound it was so good.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on December 19, 2017, 03:24:32 PM
Crispy pork belly:

Title: Re: Tacos of all flavors
Post by: foreplease on December 19, 2017, 04:10:25 PM
Crispy pork belly:
Um hmm, yes please. And what is that sauce/salsa/garnish? So nicely balanced looking.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on December 19, 2017, 04:18:30 PM
Um hmm, yes please. And what is that sauce/salsa/garnish? So nicely balanced looking.

A little guacamole on the bottom. Chopped onion and cilantro on the top with some chipotle/tomatillo salsa.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on April 21, 2018, 01:59:41 PM
Grilled steak tacos, hatch chile rajas, baby onions, avocados:

Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 21, 2018, 02:04:35 PM
I'll be right over.
Title: Re: Tacos of all flavors
Post by: Jackitup on April 21, 2018, 02:33:34 PM
I'll be right over.

If I lived closer we'd be fighting at Bill's door for who gets to the table first!!! :-D
Title: Re: Tacos of all flavors
Post by: Jackitup on April 21, 2018, 02:34:55 PM
Never thought of grilling avocados, on the proverbial list!!!
Title: Re: Tacos of all flavors
Post by: foreplease on April 21, 2018, 03:52:58 PM
Never thought of grilling avocados, on the proverbial list!!!
Same here. Never heard of it or thought of it but it looks interesting.
Title: Re: Tacos of all flavors
Post by: lesagemike on April 24, 2018, 07:58:37 PM
agreed, those avacados look fantastic
Title: Re: Tacos of all flavors
Post by: steelplayer on April 30, 2018, 05:17:12 PM
Cauliflower with mizuna-tomato salsa...
Title: Re: Tacos of all flavors
Post by: TXCraig1 on April 30, 2018, 05:50:47 PM
That looks and sounds awesome.
Title: Re: Tacos of all flavors
Post by: bregent on May 02, 2018, 03:59:10 PM
Smoked Chicken Tacos with napa cabbage/mango slaw and cilantro sauce

Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 02, 2018, 04:05:52 PM
Nice!
Title: Re: Tacos of all flavors
Post by: bradtri on May 02, 2018, 05:45:57 PM
This one definitely is low on the prep scale but we sure like them

2 lbs of boneless skinless chicken thighs.

2 cups give/take of Pace Salsa verde

2-3 tbsp of taco seasoning

Combine all and simmer until liquids have reduced to a thickened sauce

Remove chicken and shred

Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 02, 2018, 06:09:06 PM
A good shredded chicken thigh taco can be hard to beat.
Title: Re: Tacos of all flavors
Post by: sodface on May 02, 2018, 08:47:41 PM
Simple but good, homemade flour tortillas, sweet slaw, and pan fried cod (some assembly required).
Title: Re: Tacos of all flavors
Post by: steelplayer on May 06, 2018, 01:36:13 AM
Cauliflower again with marinated artichoke, manoa lettuce and homemade banana ketchup...
Title: Re: Tacos of all flavors
Post by: Jackitup on May 06, 2018, 01:37:08 AM
Live me some fish tacos!!
Title: Re: Tacos of all flavors
Post by: Jackitup on May 06, 2018, 01:38:29 AM
Cauliflower again with marinated artichoke, manoa lettuce and homemade banana ketchup...

Banana ketchup....interesting!
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 12, 2018, 08:22:00 PM
These are tacos like chicago-style is pizza  ;D  but tasty nonetheless. BBQ brisket re-seasoned with a guajillo chili-fresh tomato-garlic sauce.
Title: Re: Tacos of all flavors
Post by: deb415611 on May 12, 2018, 08:27:46 PM
These are tacos like chicago-style is pizza  ;D  but tasty nonetheless. BBQ brisket re-seasoned with a guajillo chili-fresh tomato-garlic sauce.

those look good even if they are chicago-style pizza like
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 12, 2018, 09:58:56 PM
those look good even if they are chicago-style pizza like

 ;D love ya Deb!
Title: Re: Tacos of all flavors
Post by: jkb on May 12, 2018, 10:15:02 PM
Except those look delicious instead of barf inducing.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 12, 2018, 10:15:56 PM
 ;D love ya jkb!
Title: Re: Tacos of all flavors
Post by: quietdesperation on August 21, 2018, 10:16:01 PM
The taco scene in nyc  has improved but it’s impossible to find good store bought tortillas. Still, we get the hankering now and then. Found some nice swordfish, made Craig’s  green sauce, roasted some corn  and went from there.
Title: Re: Tacos of all flavors
Post by: spbrez on September 01, 2018, 09:17:44 AM
Carne Asada, Mexican rice(hidden), jalapeño and queso fresco
Title: Re: Tacos of all flavors
Post by: norcoscia on September 01, 2018, 09:19:06 AM
Carne Asada, Mexican rice(hidden), jalapeño and queso fresco

Very nice - did you find the recipe online?
Title: Re: Tacos of all flavors
Post by: spbrez on September 01, 2018, 01:41:23 PM
Very nice - did you find the recipe online?

I use this as a guide for the wet ingredients and add freshly ground cumin, Pasilla, chipotle, oregano and garlic plus the juice of one large orange. I like flap meat for this as well.
https://www.allrecipes.com/recipe/70935/taqueria-style-tacos-carne-asada/
Title: Re: Tacos of all flavors
Post by: Jackitup on September 01, 2018, 03:49:59 PM
I use this as a guide for the wet ingredients and add freshly ground cumin, Pasilla, chipotle, oregano and garlic plus the juice of one large orange. I like flap meat for this as well.
https://www.allrecipes.com/recipe/70935/taqueria-style-tacos-carne-asada/

 Flap and hanger about the two best cuts on the animal, imo!!!
Title: Re: Tacos of all flavors
Post by: ssears on September 01, 2018, 04:32:15 PM
Here are my Grilled Lobster Tacos.

Homemade Soft Corn Tortillas
Grilled Seasoned Lobster with my Southwest Seasoning Mix
Mango - Habenero Salsa
Cilantro/Lime/Tequila Aioli

My only issues were, I should have tripled the recipe and my camera on my phone sux!
Title: Re: Tacos of all flavors
Post by: pizzagetsmefrisky on March 06, 2019, 04:39:14 PM
Last night's tacos - pulled pork with pickled red onions, cilantro, and spicy mayo on corn tortillas. Probably tonight's tacos too...
Title: Re: Tacos of all flavors
Post by: dmckean44 on April 06, 2019, 08:56:02 PM
These are tacos like chicago-style is pizza  ;D  but tasty nonetheless. BBQ brisket re-seasoned with a guajillo chili-fresh tomato-garlic sauce.

Never could get into the lettuce cup thing, but I sometimes slice a turnip on the mandoline and give them a quick 10 minute pickle and make little street tacos.

Good stuff and you can get like 35 "taco shells" out of a single turnip.
Title: Re: Tacos of all flavors
Post by: Brewer on May 08, 2019, 04:21:21 PM
Flank marinated over night in Carne Asada and lime juice.  Grilled hot and fast over oak.  Sliced cross grain.  Dressed with just Pico and and a touch of lime juice.  Grilled asparagus (olive oil/ sea salt).
Title: Re: Tacos of all flavors
Post by: TXCraig1 on May 08, 2019, 04:36:55 PM
Good stuff there!
Title: Re: Tacos of all flavors
Post by: Heikjo on June 01, 2019, 04:13:31 PM
I like tacos.

Next to pizza, taco is maybe the most popular dinner in Norway. The "problem" is that most of us make a watered down, poor attempt at Tex-Mex. It usually involves a lot of raw vegetables without too much taste (lettuce, cucumber, corn, capsicum, tomatoes etc), large wheat tortillas, minced meat with an added pack of taco spices, cheese, sour cream and a glass of store-bought salsa.

A few years ago I went to a place selling something closer to authentic tacos and realized I had been doing it wrong. Since then I've tried getting closer to Mexican tacos with the wares I got available here.

My typical version is pork or beef cooked in a pan with shallots, garlic, crushed tomatoes and some other stuff until the meat is tender. Then the meat is removed, the pan brought to a higher boil and reduced before it's added to the meat again and finally spices added. This is so much better than the stuff I used to make. I make my own salsa, having tried a few different ones too (love mango) and guacamole. I like to add pineapple and a few drops of lime. Last time I also made Craig's jalapeno sauce (thanks Craig) and it was pretty good. Added a bit of hotness. My GF is not too big on hot food, so I usually make a separate sauce with something hot in it. One spice I discovered back then was smokey paprika, which makes for a really good salsa.

I've tried making my own tortillas once, but it wasn't a huge success and I haven't attempted it again, but plan to. I recently found a new pack of tortillas with mostly corn flour since it's gluten free. Far from what you can make yourself, but better than most tortillas. They are also smaller in size. Every other pack of tortillas in the stores are larger.
Title: Re: Tacos of all flavors
Post by: Trinity on June 02, 2019, 04:42:14 AM
All your taco's look so great! :drool:

Made one of these kit's yesterday and gorged myself. And had five tacos more for breakfast. :-D

https://www.ortega.com/product/hard-soft-grande-taco-kit
Title: Re: Tacos of all flavors
Post by: jkb on June 05, 2019, 08:36:32 AM
Much tastier than Maseca:

Title: Re: Tacos of all flavors
Post by: Whisky on June 05, 2019, 10:16:12 AM
I think I might be the only person in the country that likes flour tortillas better then corn.....
Title: Re: Tacos of all flavors
Post by: Rolls on June 05, 2019, 10:32:07 AM
I think I might be the only person in the country that likes flour tortillas better then corn.....

We may not live in the same country, but you are not alone in preferring flour tortillas over corn.


Rolls
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 05, 2019, 10:57:25 AM
Even here in Texas, there are wide swaths of folks who prefer flour.
Title: Re: Tacos of all flavors
Post by: jkb on June 05, 2019, 11:01:42 AM
Even here in Texas, there are wide swaths of folks who prefer flour.

Everyone is entitled to their opinion. No skin off my back if they're content being wrong.
Title: Re: Tacos of all flavors
Post by: invertedisdead on June 05, 2019, 11:12:03 AM
I think I might be the only person in the country that likes flour tortillas better then corn.....

I would think most people in the US prefer flour tortillas. It's easier to find a passable flour tortilla than a passable corn tortilla in most of the country.

A truly fresh corn tortilla is a thing of beauty! Like a good baguette, I feel that corn tortillas have an extremely short peak shelf life. As in, like, one day.

I have to note that the best tortillas I've had in Mexico have simply been superior to the best tortillas I've had here. I think it really comes down to the quality of the corn.







Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 05, 2019, 11:13:47 AM
I have to note that the best tortillas I've had in Mexico have simply been superior to the best tortillas I've had here.

It probably also depends on where "here" is.
Title: Re: Tacos of all flavors
Post by: invertedisdead on June 05, 2019, 11:24:08 AM
It probably also depends on where "here" is.

Definitely  :) I'm in San Diego and surrounded by tortillerias and tacos. I feel like I have easy access to fresh tortillas, but still haven't found one as good as the tortillas we'd get in MX at my favorite Michoacan carnitas hut.
Title: Re: Tacos of all flavors
Post by: Rolls on June 05, 2019, 11:54:33 AM
Everyone is entitled to their opinion. No skin off my back if they're content being wrong.


https://youtu.be/pWdd6_ZxX8c



Rolls 8) :-D
Title: Re: Tacos of all flavors
Post by: Heikjo on June 05, 2019, 12:38:04 PM
Considering how common wheat tortillas are and how it can be difficult to find great corn tortillas, I'm not surprised most would favor wheat. But if given one great corn tortilla and one great wheat tortilla, I don't know if they would still choose wheat.

From a business standpoint it's certainly easier to work with wheat tortillas.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 05, 2019, 12:54:56 PM



   Is it difficult to make those homemade flour tortillas that are so thin you can almost see through them? Man I love those....
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 05, 2019, 01:18:34 PM
Anyone ever heard of Tacos de schele?
Title: Re: Tacos of all flavors
Post by: dmckean44 on June 05, 2019, 02:32:49 PM
Definitely  :) I'm in San Diego and surrounded by tortillerias and tacos. I feel like I have easy access to fresh tortillas, but still haven't found one as good as the tortillas we'd get in MX at my favorite Michoacan carnitas hut.

The food culture here in San Diego is just so lazy, places could make excellent tortillas but settle for good or very good instead.
Title: Re: Tacos of all flavors
Post by: invertedisdead on June 05, 2019, 05:24:52 PM
The food culture here in San Diego is just so lazy, places could make excellent tortillas but settle for good or very good instead.

Agreed!

But I'm lazy too - I often grab a rotisserie chicken from Northgate and their freshest made tortillas, maybe fry some serranos and squeeze a little lime juice on top and call it day  :-D



Title: Re: Tacos of all flavors
Post by: Jackitup on June 05, 2019, 05:27:49 PM
We like them both here!
Title: Re: Tacos of all flavors
Post by: jkb on June 05, 2019, 08:42:13 PM
Agreed!

But I'm lazy too - I often grab a rotisserie chicken from Northgate and their freshest made tortillas, maybe fry some serranos and squeeze a little lime juice on top and call it day  :-D


Rotisserie chicken is hard to beat.  Don't forget onions and cilantro.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 05, 2019, 08:55:14 PM
We like them both here!

Yeah, I don't get this flour vs. corn thing. Different animals. Nothing better than a great corn tortilla. Nothing better than a great flour tortilla.
Title: Re: Tacos of all flavors
Post by: invertedisdead on June 05, 2019, 09:51:06 PM

Rotisserie chicken is hard to beat.  Don't forget onions and cilantro.

They have these bitchin fire-roasted rotisseries and do a nice citrus marinade kinda like old El Pollo Loco, $6 for a whole bird on Wednesday, killer lazy tacos!
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 05, 2019, 10:04:08 PM
Yeah, I don't get this flour vs. corn thing. Different animals. Nothing better than a great corn tortilla. Nothing better than a great flour tortilla.

One difference is that a less-than-great corn tortilla is often still pretty good where a less-than-great flour tortilla is usually not worth eating.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 05, 2019, 10:06:33 PM
I'd also add that if a flour tortilla has any sort of leavening in the ingredients, it's not a tortilla no matter what it says on the package you bought it in.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 05, 2019, 10:12:32 PM
One difference is that a less-than-great corn tortilla is often still pretty good where a less-than-great flour tortilla is usually not worth eating.

I'm afraid you have lived a charmed life when it comes to really bad corn tortillas.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 05, 2019, 10:14:15 PM
One difference is that a less-than-great corn tortilla is often still pretty good where a less-than-great flour tortilla is usually not worth eating.


   Store bought flour tortillas are waaay too thick.
Title: Re: Tacos of all flavors
Post by: jkb on June 05, 2019, 10:34:28 PM
One difference is that a less-than-great corn tortilla is often still pretty good where a less-than-great flour tortilla is usually not worth eating.

Amen, brother.
Title: Re: Tacos of all flavors
Post by: jkb on June 05, 2019, 10:36:51 PM

   Store bought flour tortillas are waaay too thick.

Tortilla Land are thicker than my flour tortillas, but they're hard to beat for store-bought.
Title: Re: Tacos of all flavors
Post by: dmckean44 on June 05, 2019, 10:49:38 PM
I sometimes make thin crust pizzas out of the grocery store flour tortillas, the ones that are ok for wraps but suck for tacos.
Title: Re: Tacos of all flavors
Post by: jkb on June 05, 2019, 10:56:03 PM
I sometimes make thin crust pizzas out of the grocery store flour tortillas, the ones that are ok for wraps but suck for tacos.

Hmmn...  I prefer my burrito flour tortillas thinner than my taco corn tortillas.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 05, 2019, 11:09:32 PM
I sometimes make thin crust pizzas out of the grocery store flour tortillas, the ones that are ok for wraps but suck for tacos.
  I've done that a couple of times with those packaged flat bread thingies.  :pizza:
Title: Re: Tacos of all flavors
Post by: Jackitup on June 06, 2019, 01:37:20 AM
Homemade Crunchwraps are a pretty damned good hybrid!!! :drool:
Title: Re: Tacos of all flavors
Post by: Whisky on June 06, 2019, 07:49:26 AM
I'm afraid you have lived a charmed life when it comes to really bad corn tortillas.

Yeah, up in ND the corn tortillas are crap. There are about 2 brands to choose from to start with. And they end up being dry and crumble/crack apart when you try to handle them.

So, in the defense of corn tortillas, my limited negative experiences are probably not a fair assessment.....
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 06, 2019, 07:58:25 AM
I'm afraid you have lived a charmed life when it comes to really bad corn tortillas.

Maybe, but I've had great tacos in less-than-great corn tortillas. I can't say the same about flour.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 06, 2019, 08:34:49 AM
Maybe, but I've had great tacos in less-than-great corn tortillas. I can't say the same about flour.

If you're eating a taco with a flour tortilla, you're not eating a taco. (I am not a pedant. I am a nitpicker and I will now describe in great detail the difference between the two  ;))
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 06, 2019, 08:45:27 AM
If you're eating a taco with a flour tortilla, you're not eating a taco. (I am not a pedant. I am a nitpicker and I will now describe in great detail the difference between the two  ;))

I would agree with that. Just like pizza is not bread, Chicago-style pizza is not pizza, and "chili with beans" is bean soup.
Title: Re: Tacos of all flavors
Post by: jkb on June 06, 2019, 09:04:38 AM
I would agree with that. Just like pizza is not bread, Chicago-style pizza is not pizza, and "chili with beans" is bean soup.

Let it out.  Let it all out...
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 06, 2019, 09:06:19 AM
Let it out.  Let it all out...

https://www.youtube.com/watch?v=MMzd40i8TfA
Title: Re: Tacos of all flavors
Post by: Rolls on June 06, 2019, 10:30:48 AM
The chimichanga is the greatest expression of pseudo-Mexican cuisine.  Discuss.



Rolls  ;)
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 06, 2019, 10:35:41 AM
https://www.youtube.com/watch?v=aKLW0kQ83qg&feature=youtu.be&t=23
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 06, 2019, 10:38:29 AM
The chimichanga is the greatest expression of pseudo-Mexican cuisine.  Discuss.



Rolls  ;)

Love me some Taco Time Crisp Burritos. Don't have them in Texas, but it's the first thing I get when I hit Thunder Bay to kick off a fishing trip.

https://www.tacotime.com/food/crispburritos/index.html
Title: Re: Tacos of all flavors
Post by: Rolls on June 06, 2019, 10:50:21 AM
Love me some Taco Time Crisp Burritos. Don't have them in Texas, but it's the first thing I get when I hit Thunder Bay to kick off a fishing trip.

Of all the gin joints in all the towns in all the world,  I would never have guessed that the Taco Time in Thunder Bay, Ontario would be a notable destination for desirable Mexican fare.



Rolls
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 06, 2019, 10:50:26 AM
Love me some Taco Time Crisp Burritos. Don't have them in Texas, but it's the first thing I get when I hit Thunder Bay to kick off a fishing trip.

https://www.tacotime.com/food/crispburritos/index.html

   Wonder why they would not carry three crisp burrito at your taco time  ???
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 06, 2019, 12:01:43 PM
   Wonder why they would not carry three crisp burrito at your taco time  ???

No Taco Time in Texas period as far as I know.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 06, 2019, 12:03:14 PM
Of all the gin joints in all the towns in all the world,  I would never have guessed that the Taco Time in Thunder Bay, Ontario would be a notable destination for desirable Mexican fare.

It's right there by the airport, so we hit it first thing, then Safeway for some staples, and lastly the LCBO on the way out of town.  Maybe it's more of a ritual than desirable Mexican food, but I do like those crispy burritos and that weird hot sauce they have in the bottles.  ;D
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 06, 2019, 12:55:39 PM
No Taco Time in Texas period as far as I know.

   Oh ok, well that would explain that. I did check their store locator and it listed 2 Texas stores. That's why I asked why your store didn't carry the Crisp Burrito....they look real tasty.

https://www.menuism.com/restaurants/taco-time-houston-1017720/map
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 06, 2019, 12:58:31 PM
https://tacotimefranchise.com/featured/tacotime-franchise-expands-texas/
Title: Re: Tacos of all flavors
Post by: invertedisdead on June 06, 2019, 01:00:20 PM
Love me some Taco Time Crisp Burritos. Don't have them in Texas, but it's the first thing I get when I hit Thunder Bay to kick off a fishing trip.

https://www.tacotime.com/food/crispburritos/index.html

Wouldn't that be considered a flauta?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 06, 2019, 01:19:25 PM
https://tacotimefranchise.com/featured/tacotime-franchise-expands-texas/

Maybe it closed? They don't list any in TX on their website. You got me all excited for nothin'  ;D.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 06, 2019, 01:20:25 PM
Wouldn't that be considered a flauta?

Around here, a flauta is skinny - almost like a fat pencil. Those fried burriots are something like 1.5" diameter.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 06, 2019, 01:25:46 PM
Maybe it closed? They don't list any in TX on their website. You got me all excited for nothin'  ;D.



    I know.....!!  😳😋
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 06, 2019, 01:28:11 PM
Wouldn't that be considered a flauta?

Flauta uses corn tortilla....
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 06, 2019, 01:35:17 PM


    I know.....!!  😳😋

After clicking on the Taco Time franchise page, every ad I see is theirs now.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 06, 2019, 01:41:14 PM
After clicking on the Taco Time franchise page, every ad I see is theirs now.


   Maybe something is trying to tell you something C.....you could be the first Taco Time proprietor to also offer Acunto zaa.  🔥 💣
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 06, 2019, 01:44:46 PM
After clicking on the Taco Time franchise page, every ad I see is theirs now.

Is your browser blocking 3rd party cookies?
Title: Re: Tacos of all flavors
Post by: invertedisdead on June 06, 2019, 02:00:56 PM
Around here, a flauta is skinny - almost like a fat pencil. Those fried burriots are something like 1.5" diameter.

That makes sense, they looked smaller in the web photo. I guess I don't need a whole dozen then!   ;D

Flauta uses corn tortilla....

I was under the impression that was regional?
 
Here in San Diego, flauta's generally uses flour tortillas, and "rolled tacos" use corn.
Title: Re: Tacos of all flavors
Post by: Rolls on June 06, 2019, 02:17:00 PM
Maybe it closed? They don't list any in TX on their website. You got me all excited for nothin'  ;D.

If it's any consolation to you, I was excited to discover there are two Taco Time locations in the province of Ontario, only to learn that one is 1400 km from my front door and the other a mere 700 km away. >:(


Rolls
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 06, 2019, 03:50:46 PM
If it's any consolation to you, I was excited to discover there are two Taco Time locations in the province of Ontario, only to learn that one is 1400 km from my front door and the other a mere 700 km away. >:(


Rolls

I think there are 3 in TB. I've eaten in at least 2 there.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 07, 2019, 12:27:50 AM
Anyone make corn tortillas from scratch using whole dried corn? With an electric grinder, it's not much harder than making from instant corn flour mix: barely cook the kernels in a lime solution (calcium hydroxide), rinse off the skins, grind, form, griddle, eat, moan. Well worth the cost and effort. 

I'm going to make some this weekend. Maybe I'll have time for a video. My preferred corn is this:

https://www.masienda.com/shopbodega/heirloom-corn-c337p
 
Title: Re: Tacos of all flavors
Post by: jkb on June 07, 2019, 12:47:32 AM
Anyone make corn tortillas from scratch using whole dried corn? With an electric grinder, it's not much harder than making from instant corn flour mix: barely cook the kernels in a lime solution (calcium hydroxide), rinse off the skins, grind, form, griddle, eat, moan. Well worth the cost and effort. 

I'm going to make some this weekend. Maybe I'll have time for a video. My preferred corn is this:

https://www.masienda.com/shopbodega/heirloom-corn-c337p
 


I'd love to do it.  I look forward to your results.
Title: Re: Tacos of all flavors
Post by: timgiuffi on June 07, 2019, 09:02:27 AM
Anyone make corn tortillas from scratch using whole dried corn? With an electric grinder, it's not much harder than making from instant corn flour mix: barely cook the kernels in a lime solution (calcium hydroxide), rinse off the skins, grind, form, griddle, eat, moan. Well worth the cost and effort. 

I'm going to make some this weekend. Maybe I'll have time for a video. My preferred corn is this:

https://www.masienda.com/shopbodega/heirloom-corn-c337p
 

I tried it once last summer with some blue corn. I used my food processor to grind it and I think I had to add too much water to get it moving. I’m going to try again soon but this time I’ll try drying the nixtamalized corn to mill into flour and make the tortillas from that.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 07, 2019, 09:23:20 AM
I tried it once last summer with some blue corn. I used my food processor to grind it and I think I had to add too much water to get it moving. I’m going to try again soon but this time I’ll try drying the nixtamalized corn to mill into flour and make the tortillas from that.

The grinding part has always been the biggest issue for me. Never could get the right texture with a food processor or blender or hand grinder. If you have the opportunity to see the texture from metate-grinding, you will see a fine, uneven texture (a little coarser for tamales). The only way I have been able to achieve this is with my Indian dosa mill using minimal water until the very end to get the desired consistency. I'll mix some coarser masa with some finer masa to get the desired texture. 
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 11, 2019, 03:14:38 PM
Here is a quick rough-cut video of the batch of masa I made today, mainly to show how I grind the nixtamalized corn with a dosa grinder. As you can see from the surprise ending, this batch was diverted to tamales.

One can certainly make good masa from off-the-shelf masa harina, but this is one of those cases where a small amount of additional effort can make a big improvement. I didn't buy the dosa grinder to make masa. I bought it for grinding rice and lentils for dosa. But it works beautifully for grinding small batches (~1-3 kg) of dried corn (nixtamilzed or not) for tortillas, tamales, tostadas, sopes, totopos, gorditas, garnachas, arepas, cornbread, johnnycakes, .....  ;D

https://youtu.be/k7rpqs-RNys

 
Title: Re: Tacos of all flavors
Post by: ButteredPizza on June 13, 2019, 10:21:36 AM
I didn't buy the dosa grinder to make masa. I bought it for grinding rice and lentils for dosa. But it works beautifully for grinding small batches (~1-3 kg) of dried corn (nixtamilzed or not) for tortillas, tamales, tostadas, sopes, totopos, gorditas, garnachas, arepas, cornbread, johnnycakes, .....  ;D
I'm sure you know this, but others may not: these wet grinders are quite versatile, you can use them to grind/conch cacao beans with sugar to make chocolate (or add milk powder to make milk chocolate), or make nut butters, various curry pastes, etc.  Praline pastes are some of my favorite, unbelievably smooth.  I've got my own version of this: https://www.davidlebovitz.com/jean-charles-rochoux-paris-hazelnut-praline-paste/  except, still working on making it more of a spreadable texture at cool/room temp, versus being mostly liquid-like consistency.

I hadn't considered using mine with corn, so thank you for that - but wouldn't it make them too uniform/smooth for tortillas?  Part of what I like about the home-made corn tortillas includes the coarser texture..
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 13, 2019, 10:34:41 AM

I hadn't considered using mine with corn, so thank you for that - but wouldn't it make them too uniform/smooth for tortillas?  Part of what I like about the home-made corn tortillas includes the coarser texture..

The longer you run it, the finer the texture gets, so it is simply a matter of testing the texture every few minutes. For tortillas, I will often pull out some of the masa when it's on the coarse side and then mix it back in to the finer texture later. Total flexibility. For tortillas, it is important to leave some of the outer skin that is removed by the nixtamalization. It helps keep the tortilla softer and more flexible after cooking.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 14, 2019, 03:17:13 PM
Thrice-cooked pork belly in guajillo chile sauce:
Title: Re: Tacos of all flavors
Post by: rdbedwards on June 14, 2019, 06:55:10 PM
I've passed by a Taco Time in my city almost every day for the last 5 years and never considered visiting, assuming it was the usual fast food garbage.  Today I tried a crisp burrito based on Craig's recommendation, and was very pleasantly surprised.  They also have a Baja fish taco that's better than any other restaurant I've tried in this area.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 14, 2019, 07:06:28 PM
 ;D
Title: Re: Tacos of all flavors
Post by: jkb on June 14, 2019, 07:10:17 PM
Thrice-cooked pork belly in guajillo chile sauce:

That's not a taco.   Where's the ground beef, lettuce, sour cream, and cheese?  The shell isn't curved and doesn't look crunchy.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 14, 2019, 07:55:36 PM
That's not a taco.   Where's the ground beef, lettuce, sour cream, and cheese?  The shell isn't curved and doesn't look crunchy.

You forgot the little packet of hot sauce.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 14, 2019, 07:58:41 PM
You forgot the little packet of hot sauce.

I had Taco Bell last night  ;D    No joke, their Diablo sauce is my favorite "hot sauce" by a big stretch. My secret shame is that I put some of the packets in my pockets and take them home with me   :-[
Title: Re: Tacos of all flavors
Post by: jkb on June 14, 2019, 08:06:38 PM
I had Taco Bell last night  ;D    No joke, their Diablo sauce is my favorite "hot sauce" by a big stretch. My secret shame is that I put some of the packets in my pockets and take them home with me   :-[

 I tried a "taco" last month on your recommendation.  Not a candidate for a best taco award, but tasty on its own merits.  I grabbed more sauce than I needed for it.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 14, 2019, 08:10:01 PM
I had Taco Bell last night  ;D    No joke, their Diablo sauce is my favorite "hot sauce" by a big stretch. My secret shame is that I put some of the packets in my pockets and take them home with me   :-[

I haven't been there for many years, so things may have changed, but my memory is that everything tasted of cumin. I like cumin but only as one of the background flavors. Is it still the same?
Title: Re: Tacos of all flavors
Post by: parallei on June 15, 2019, 12:23:02 AM
Thrice-cooked pork belly in guajillo chile sauce:

What were the three cooking steps?  I don't do pork belly very often, though I really like it.  I just do two steps, sous vide then the cast iron skillet. 
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 15, 2019, 12:26:47 AM
What were the three cooking steps?  I don't do pork belly very often, though I really like it.  I just do two steps, sous vide then the cast iron skillet.

Braise (stock from braise used in sauce)
Fry for crisp crust
Cook in sauce
Title: Re: Tacos of all flavors
Post by: Trinity on June 15, 2019, 01:33:15 AM
I haven't been there for many years, so things may have changed, but my memory is that everything tasted of cumin. I like cumin but only as one of the background flavors. Is it still the same?

Yes.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 15, 2019, 10:56:38 AM
I haven't been there for many years, so things may have changed, but my memory is that everything tasted of cumin. I like cumin but only as one of the background flavors. Is it still the same?

Their chicken and steak chalupa's do not have cumin, and if they do its so subtle i can not detect it, and i am not a fan of cumin. If anything has cumin in it, it would have to be in the beef paste they put on the taco's for poor or the people too frugal to upgrade to steak or chicken.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 15, 2019, 11:01:32 AM
I had Taco Bell last night  ;D    No joke, their Diablo sauce is my favorite "hot sauce" by a big stretch. My secret shame is that I put some of the packets in my pockets and take them home with me   :-[

I used to grab handfuls of the packets when i would order inside. Now they make you ask for sauce packets at the counter. It's their own fault people "steal" them. The stuff they sell in the tall bottle in stores taste nothing like the packets. And i am not talking about the round small jar of "thick" taco sauce, i am talking about the thin stuff in the tall bottle. While not the same as the packets, its better if you mix it with some plain ol white vinegar or you can also mix it with hot sauce. I like using a few dashes of hot sauce on taco's, but mixing hot sauce with the TB bottle stuff adds some extra complex flavors.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 15, 2019, 05:58:45 PM
Now they make you ask for sauce packets at the counter.

I've never seen that in Texas.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 15, 2019, 06:00:48 PM
The stuff they sell in the tall bottle in stores taste nothing like the packets. And i am not talking about the round small jar of "thick" taco sauce, i am talking about the thin stuff in the tall bottle.

I found Diablo in a bottle once. It tastes exactly the same as the packet. I went back and bought every bottle they had which was 9. I'm no my last bottle, and now nobody has it anymore.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 15, 2019, 09:31:29 PM
As long as you buy 1 taco to go....packet stealing is not stealing. Heck, it's a compliment to them that you enjoy 30 packs of sauce on your 1 taco....fill that bag up man!!   ;)
Title: Re: Tacos of all flavors
Post by: rdbedwards on June 17, 2019, 07:00:26 PM
Craig, is this the stuff that you like?

https://www.amazon.com/Taco-Bell-Diablo-Sauce-7-5/dp/B01EY6Y3TO
Title: Re: Tacos of all flavors
Post by: FeCheF on June 17, 2019, 08:03:47 PM
Craig, is this the stuff that you like?

https://www.amazon.com/Taco-Bell-Diablo-Sauce-7-5/dp/B01EY6Y3TO

Ouch $7. I was referring to the Mild version. It is not the same as the mild packet version. But its $1.20 at walmart, so theres that. I dunno how much that diablo version was if it was ever sold at walmart. I do like the diablo packets, but the Fam likes the mild so i bought that.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 17, 2019, 08:14:42 PM
I've never seen that in Texas.

Maybe not a lot of people in Texas grab handfuls of packets. I once filled the plastic bag they give you with packets. It lasted me over a year.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 17, 2019, 08:17:46 PM
I found Diablo in a bottle once. It tastes exactly the same as the packet. I went back and bought every bottle they had which was 9. I'm no my last bottle, and now nobody has it anymore.

Walmart still sells the mild version. Taste test that against the mild packets. The consistency is there, but not the flavor. Like i said, its cheap, like a dollar and a few cents cheap. Maybe you can doctor it up with some mad dog 357 and vinegar.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 17, 2019, 10:29:19 PM
Craig, is this the stuff that you like?

https://www.amazon.com/Taco-Bell-Diablo-Sauce-7-5/dp/B01EY6Y3TO

Yes, that's the one. I paid less than $1.50 though.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 17, 2019, 11:23:54 PM
Yes, that's the one. I paid less than $1.50 though.

Ignore my post, i am just trying to help, its a game changer. But oh well. ::)
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 18, 2019, 06:50:47 AM
Ignore my post, i am just trying to help, its a game changer. But oh well. ::)

I read your posts. What do they have to do with the question? Diablo and Mild aren't even remotely similar.
Title: Re: Tacos of all flavors
Post by: springhillcindy on June 18, 2019, 06:17:46 PM
Tacos Al Pastor:
Kenji Lopez recipe is great-thin sliced pork marinated with guajillo, ancho & chipotle chili’s. Served on a corn tortilla with cilantro, onion, salsa verde and grilled pineapple. Make extra it freezes great. Save some of the juice & fat to reheat the pork in. I don’t have the grilled pineapple in this pic.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 18, 2019, 09:26:52 PM
Tacos Al Pastor:
Kenji Lopez recipe is great-thin sliced pork marinated with guajillo, ancho & chipotle chili’s. Served on a corn tortilla with cilantro, onion, salsa verde and grilled pineapple. Make extra it freezes great. Save some of the juice & fat to reheat the pork in. I don’t have the grilled pineapple in this pic.


   Niiice!  :chef:

Did you make the tortillas?
Title: Re: Tacos of all flavors
Post by: springhillcindy on June 19, 2019, 11:50:13 AM
No, I didn’t make the corn tortilla. There is a lot of good tortillas out there that are cheap enough.
I also use a piece of iceberg lettuce in the bottom of the tortilla to help keep the ingredients together if the tortilla splits.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 08:30:32 PM
No, I didn’t make the corn tortilla. There is a lot of good tortillas out there that are cheap enough.
I also use a piece of iceberg lettuce in the bottom of the tortilla to help keep the ingredients together if the tortilla splits.

I bought a CI tortilla press almost a year ago, i still havent used it, lol. How do you cook your store bought corn tortillas? I deep fry, but they either get too crunchy and fall apart, or still too chewy and also hard at the same time. Its hard to explain but i usually end up cutting up my cheeks eating them. I dunno if its because they are not fresh or if i am just frying them wrong.

1 min= too chewy
2 min= too crunchy
Title: Re: Tacos of all flavors
Post by: timgiuffi on June 20, 2019, 08:37:40 PM
I bought a CI tortilla press almost a year ago, i still havent used it, lol. How do you cook your store bought corn tortillas? I deep fry, but they either get too crunchy and fall apart, or still too chewy and also hard at the same time. Its hard to explain but i usually end up cutting up my cheeks eating them. I dunno if its because they are not fresh or if i am just frying them wrong.

1 min= too chewy
2 min= too crunchy

Griddle for like 20 seconds a side then throw them in a towel or tortilla warmer until you’re ready.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 08:44:57 PM
Griddle for like 20 seconds a side then throw them in a towel or tortilla warmer until you’re ready.

Yeah i tried that, don't like the texture of corn tortilla's cooked that way. I am ok with flour tortill'a steamed or fried though.

Let me rephrase. I do like corn tortilla's steamed and then made into enchilada's smothered with enchilada sauce and metled cheese, just not soft on a taco, something with the texture gets to me.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 20, 2019, 09:29:28 PM
How do you cook your store bought corn tortillas? I deep fry, but they either get too crunchy and fall apart, or still too chewy and also hard at the same time.

Are you frying them as rolled/filled taquitos or just flat like for tostadas? If for tostadas, deep frying may not give the best results, but it depends on the makeup/freshness of the store-bought corn tortillas. I'll usually heat about a quarter inch of oil, dip the tortilla for a nanosecond in salted water, and then fry in the oil turning frequently until golden. These should shatter rather than splinter into shards that scrape the skin off the roof of your mouth. Also, for taquitos, I don't deep fry either -  just enough oil that comes halfway up the roll.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 09:32:51 PM
Are you frying them as rolled/filled taquitos or just flat like for tostadas? If for tostadas, deep frying may not give the best results, but it depends on the makeup/freshness of the store-bought corn tortillas. I'll usually heat about a quarter inch of oil, dip the tortilla for a nanosecond in salted water, and then fry in the oil turning frequently until golden. These should shatter rather than splinter into shards that scrape the skin off the roof of your mouth.

I am using a deep fryer and a handheld taco shell maker.
https://i.ebayimg.com/images/g/9hkAAOSw5VtZ7mdu/s-l300.jpg (https://i.ebayimg.com/images/g/9hkAAOSw5VtZ7mdu/s-l300.jpg)
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 09:34:51 PM
I am using a deep fryer and a handheld taco shell maker.
https://i.ebayimg.com/images/g/9hkAAOSw5VtZ7mdu/s-l300.jpg (https://i.ebayimg.com/images/g/9hkAAOSw5VtZ7mdu/s-l300.jpg)

also note, i take the basket out of the deep fryer which allows me to completely submerge the entire shell in the oil.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 20, 2019, 09:35:30 PM
I am using a deep fryer and a handheld taco shell maker.
https://i.ebayimg.com/images/g/9hkAAOSw5VtZ7mdu/s-l300.jpg (https://i.ebayimg.com/images/g/9hkAAOSw5VtZ7mdu/s-l300.jpg)

I understand. I'd try a lower frying temp.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 09:38:24 PM
I understand. I'd try a lower frying temp.

So lower and cook longer? I think i am cooking around 325F (using a Emeril fryer)
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 09:42:31 PM
Is it possible fried corn tortillas are either chewy/hard or crunchy/break apart. Maybe there just isn't a happy medium?

I like the flavor of corn tortillas but fried flour tortillas just have a better texture i can't seem to get with the corn.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 20, 2019, 09:43:06 PM
So lower and cook longer? I think i am cooking around 325F (using a Emeril fryer)

The name of this game is driving out all the water to get crispy. Your 1-minute fry isn't long enough. Slowing it down gives you a bigger window. The real frying temperature is not what you have set nor what a thermometer reads before you throw in the food. The temperature will drop when you put in the tortilla and may continue to drop while the water is being converted to steam. 
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 20, 2019, 09:45:38 PM
Is it possible fried corn tortillas are either chewy/hard or crunchy/break apart. Maybe there just isn't a happy medium?

Turns out, really fresh tortillas, due to their water content, may not be the best for deep-frying.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 09:48:01 PM
Turns out, really fresh tortillas, due to their water content, may not be the best for deep-frying.

Thats disapointing. I thought maybe these store bought were just like stale chips. Was hoping fresh would produce better results.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 20, 2019, 09:48:40 PM
Also, as described in the post above frying flat in 1/4" of oil, turning the tortilla frequently slows down process. That is why I suggested a lower deep-frying temp.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 09:52:42 PM
Also, as described in the post above frying flat in 1/4" of oil, turning the tortilla frequently slows down process. That is why I suggested a lower deep-frying temp.

But how do you know when its done? will it hold shape when you fold it?
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 20, 2019, 10:02:51 PM
But how do you know when its done? will it hold shape when you fold it?

Are you cooking one at a time? If so, that mass is very small compared to something like several pieces of chicken. Your fryer may overshoot the temperature back up too aggressively. Regardless, I'd start with a lower temperature. It will not start to brown/crisp until all the water is driven off. Different parts of the tortilla may start to brown quicker than others if the heat is not distributed evenly, so you may want to keep the tortilla moving around through the oil to equalize. Color will be your guide. You know the color. Let it cool some before testing. Then correct for the next one. Since the amount of moisture will vary with thickness, age, storage, etc., you just have to play it by ear for each batch.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 20, 2019, 10:07:28 PM
BTW, all this applies to making chips (e.g., for guacamole). Best use of leftover corn tortillas ever. Salt them after frying. You'll never buy them from the store again!
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 10:11:17 PM
Are you cooking one at a time? If so, that mass is very small compared to something like several pieces of chicken. Your fryer may overshoot the temperature back up too aggressively. Regardless, I'd start with a lower temperature. It will not start to brown/crisp until all the water is driven off. Different parts of the tortilla may start to brown quicker than others if the heat is not distributed evenly, so you may want to keep the tortilla moving around through the oil to equalize. Color will be your guide. You know the color. Let it cool some before testing. Then correct for the next one. Since the amount of moisture will vary with thickness, age, storage, etc., you just have to play it by ear for each batch.

Yes, one at a time.
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 10:15:24 PM
BTW, all this applies to making chips (e.g., for guacamole). Best use of leftover corn tortillas ever. Salt them after frying. You'll never buy them from the store again!

Thats what i use them for after a few days when they get near the best buy date. Ironically they turn out better as tortilla chips for chicken/steak nacho supreme then they do for taco's lol And i dump at least 5 or more cut into 4 quarters at a time. Go figure.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 20, 2019, 10:38:17 PM
Thats what i use them for after a few days when they get near the best buy date. Ironically they turn out better as tortilla chips for chicken/steak nacho supreme then they do for taco's lol And i dump at least 5 or more cut into 4 quarters at a time. Go figure.

Nothing to figure. When you put that many in at a time, the temperature will drop more than with just a single tortilla. And no doubt you are stirring the pieces around to ensure an even cook. BTW, I was thinking about the single fried tortilla for tacos. You may want to lift it out of the oil every once in a while if it seems to be cooking too fast. 
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 10:54:39 PM
Nothing to figure. When you put that many in at a time, the temperature will drop more than with just a single tortilla. And no doubt you are stirring the pieces around to ensure an even cook. BTW, I was thinking about the single fried tortilla for tacos. You may want to lift it out of the oil every once in a while if it seems to be cooking too fast.

Thats just it, it doesn't look like its cooking too fast. Just a steady bubbling going on. And yes you are correct on the chips, i use a metal spoon to stir them around. I also cook them for at least 3-4 minutes to get them evenly past a semi soft center texture.

It all makes sense on your part, i just dont know why i cant get a single damn shell right, lol.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on June 20, 2019, 11:23:41 PM
One last thing before I pack it in: in these parts the pre-fried shell like you are making is not much of a thing outside fast food joints. I often take a soft corn tortilla, fill it with whatever we're filling it with (like browned beef and diced potatoes) and fold it in half into a flat semicircle. This is then fried in 1/4" of oil, turned a few times until crispy. Served with salsa. Easier than a rolled taquito, which threatens disaster at many turns, and just as good. So good. I know what I'm making this weekend.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on June 20, 2019, 11:32:57 PM
One last thing before I pack it in: in these parts the pre-fried shell like you are making is not much of a thing outside fast food joints. I often take a soft corn tortilla, fill it with whatever we're filling it with (like browned beef and diced potatoes) and fold it in half into a flat semicircle. This is then fried in 1/4" of oil, turned a few times until crispy. Served with salsa. Easier than a rolled taquito, which threatens disaster at many turns, and just as good. So good. I know what I'm making this weekend.

   Those are Tacos Dorrados....best tacos I've ever had.  :chef:
Title: Re: Tacos of all flavors
Post by: FeCheF on June 20, 2019, 11:39:37 PM
One last thing before I pack it in: in these parts the pre-fried shell like you are making is not much of a thing outside fast food joints. I often take a soft corn tortilla, fill it with whatever we're filling it with (like browned beef and diced potatoes) and fold it in half into a flat semicircle. This is then fried in 1/4" of oil, turned a few times until crispy. Served with salsa. Easier than a rolled taquito, which threatens disaster at many turns, and just as good. So good. I know what I'm making this weekend.

I might have to try that. As far as taquito's go, i have never had one i liked. That shredded chicken crap TB sells as a Taquito should be grinded into dog food (i feel bad for the dogs)
Title: Re: Tacos of all flavors
Post by: Jackitup on June 21, 2019, 12:13:19 AM
Maybe this has been mentioned, but my favorite corn tortilla is fresh pressed on a tortilla press, tossed on a hot griddle then filled with your fillings of choice! The tortilla is semi soft, full of that smokey corn flavor, can't be beat! At a street side stand in MX would be my preference!  Tacos al pastor comes to mind!!! :drool:
Title: Re: Tacos of all flavors
Post by: FeCheF on June 21, 2019, 12:26:33 AM
Maybe this has been mentioned, but my favorite corn tortilla is fresh pressed on a tortilla press, tossed on a hot griddle then filled with your fillings of choice! The tortilla is semi soft, full of that smokey corn flavor, can't be beat! At a street side stand in MX would be my preference!  Tacos al pastor comes to mind!!! :drool:

I am clearly in the minority, but my palate can't get past that soft rubbery-ish texture. Its ok if its been simmering in a sauce for some time like enchilada's but by itself dry triggers a gag reflex.

That said, i have no issue with soft flour tortilla's. Except i hate flour tortillas used for enchilada's as they get mushy like raw dough which gags me, lol i have issues. :-\
Title: Re: Tacos of all flavors
Post by: Jackitup on June 21, 2019, 12:39:22 AM
I guess soft may be the wrong word, pliable would be better with crispy, toasty charred spots! I could eat just those slathered with butter! :drool: :drool:
Title: Re: Tacos of all flavors
Post by: FeCheF on June 21, 2019, 01:06:59 AM
I guess soft may be the wrong word, pliable would be better with crispy, toasty charred spots! I could eat just those slathered with butter! :drool: :drool:

I do understand where you are comming from, my wife loves thick cut bacon soft. It grosses me out. I can't eat if it is not at least somewhere between crispy and chewy.
Title: Re: Tacos of all flavors
Post by: Jackitup on June 21, 2019, 01:51:45 AM
I can eat that stuff raw right out of the fridge!!! :drool:😋
Title: Re: Tacos of all flavors
Post by: invertedisdead on June 21, 2019, 02:13:00 AM
Maybe this has been mentioned, but my favorite corn tortilla is fresh pressed on a tortilla press, tossed on a hot griddle then filled with your fillings of choice! The tortilla is semi soft, full of that smokey corn flavor, can't be beat! At a street side stand in MX would be my preference!  Tacos al pastor comes to mind!!! :drool:

Fresh corn tortilla hot off the comal is as good as it gets in taco town!

Title: Re: Tacos of all flavors
Post by: FeCheF on June 21, 2019, 09:28:48 PM
I can eat that stuff raw right out of the fridge!!! :drool:😋

Surely you are joking. I don't know about raw, but my wife wants me to buy pork belly, slice it thick (1 inch slices) and sous vide it till the fat is gelatinous then quickly pan sear. But im sure she wants me to cure and smoke the belly first. Either way, she would be the only one in the house eating it.  :-X
Title: Re: Tacos of all flavors
Post by: Jackitup on June 22, 2019, 12:27:14 AM
No, not joking! And your wife's idea is a great one, and it IS delicious! Done it many times! Ask Bill about his teriyaki pork belly, pretty sure it was his recipe I made a couple years ago, your wife would LOVE IT!
Title: Re: Tacos of all flavors
Post by: jkb on June 25, 2019, 08:25:00 AM
Yes, that's the one. I paid less than $1.50 though.


Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 25, 2019, 09:42:08 AM


I'll go check that out. Not too far out of my way in the afternoon.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on July 13, 2019, 02:24:34 PM
Carnitas with guajillo/pasilla sauce:

Title: Re: Tacos of all flavors
Post by: Jackitup on July 13, 2019, 10:20:43 PM
Carnitas with guajillo/pasilla sauce:
:drool:
Title: Re: Tacos of all flavors
Post by: Trinity on July 16, 2019, 04:49:59 AM
Anyone try try these yet? :-D

https://www.youtube.com/watch?v=t82SEzN-p9Q
Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 16, 2019, 06:43:08 AM
Anyone try try these yet? :-D

First I've heard of them but will for sure. I like JITB tacos.

Title: Re: Tacos of all flavors
Post by: FeCheF on July 17, 2019, 09:50:54 PM
First I've heard of them but will for sure. I like JITB tacos.

LET ME STOP YOU RIGHT HERE! DO NOT WASTE YOUR HARD EARNED DOLLAR! THEY ARE DISGUSTING, TRUST ME!

sorry for the caps.
Title: Re: Tacos of all flavors
Post by: FeCheF on July 17, 2019, 10:14:30 PM
Let me explain my opinion. Have you ever had those "mini taco's" they serve in bars. They are deep fried meat in a tiny taco shell. Well, BK Taco's are similar. But they are a full size taco shell that has meat, meted cheese, and wilted lettuce and taco sauce. The shell is gross. I think they are using there "BK broiler" to bake the crap out of the shell, and what makes it worse is they are doing it with all the fillings inside.

Take my 2 cents for what its worth.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on July 17, 2019, 10:25:23 PM
.... And add 98 more cents an jus go out and try one for yourself to see. 🧐
Title: Re: Tacos of all flavors
Post by: Whisky on July 18, 2019, 09:14:18 AM
Let me explain my opinion. Have you ever had those "mini taco's" they serve in bars. They are deep fried meat in a tiny taco shell.

Yeah, dipped in ranch and hot sauce/taco sauce, they are awesome after a few beers!!  ;D
Title: Re: Tacos of all flavors
Post by: jkb on July 18, 2019, 10:31:21 AM
My son came home from a sleepover last week and I found a Whopper with a small bite missing in his bag.  He said it was inedible and thanked me for never taking him to BK.
Title: Re: Tacos of all flavors
Post by: FeCheF on July 18, 2019, 11:47:09 PM
Yeah, dipped in ranch and hot sauce/taco sauce, they are awesome after a few beers!!  ;D

The BK version of this similar product is 10x worse. Imagine taking those mini taco's, deep frying them, then adding cheese, lettuce and taco sauce, then putting them under a heat lamp till the shell is completely brown and dryed out like you let them sit in the fridge for a few days and tried to rebake them with everything inside the shell.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on July 19, 2019, 12:23:19 AM
The BK version of this similar product is 10x worse. Imagine taking those mini taco's, deep frying them, then adding cheese, lettuce and taco sauce, then putting them under a heat lamp till the shell is completely brown and dryed out like you let them sit in the fridge for a few days and tried to rebake them with everything inside the shell.

  I take it you don't like them....🤣
Title: Re: Tacos of all flavors
Post by: FeCheF on July 19, 2019, 11:08:29 AM
  I take it you don't like them....🤣

No i love them so much, i am trying to talk you guys out of trying one so i can have them all to myself.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 19, 2019, 12:11:39 PM
For a buck, I'm going to try a couple. I'm not going to go out of my way to do it, and there aren't many BK's around here so it may be a while.
Title: Re: Tacos of all flavors
Post by: FeCheF on July 19, 2019, 08:30:53 PM
For a buck, I'm going to try a couple. I'm not going to go out of my way to do it, and there aren't many BK's around here so it may be a while.

Make sure to take pics and post them. And you better hurry, i give them less then a month before they reemove them from the menu.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on July 30, 2019, 01:07:31 PM
Taco de chicharrón en salsa roja:

 
Title: Re: Tacos of all flavors
Post by: TXCraig1 on July 30, 2019, 01:23:52 PM
Taco de chicharrón en salsa roja:

One of the all-time best tacos.
Title: Re: Tacos of all flavors
Post by: Whisky on August 11, 2019, 09:26:38 PM
Broke in a new grill today. Reverse sear marinated flank tacos.
I wanted to get a small charcoal grill for smaller, quick weeknight cooks. I think it will work awesome.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on August 16, 2019, 01:16:59 PM
Pork belly, guajillo/ancho sauce, guacamole, chopped onion/cilantro (off-camera)
Title: Re: Tacos of all flavors
Post by: Jackitup on August 16, 2019, 01:28:45 PM
Pork belly, guajillo/ancho sauce, guacamole, chopped onion/cilantro (off-camera)

Dayummmm Bill, I just finished my wife's doggie bag of burger and fries she brought home and now I need to eat again!!! :drool:
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on August 16, 2019, 01:38:55 PM
Dayummmm Bill, I just finished my wife's doggie bag of burger and fries she brought home and now I need to eat again!!! :drool:

You're welcome, Jon. Just one of the many services I offer subscribers of this thread.
Title: Re: Tacos of all flavors
Post by: quietdesperation on August 16, 2019, 11:16:21 PM
wow biil! how did u prepare the pork belly?
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on August 16, 2019, 11:19:13 PM
wow biil! how did u prepare the pork belly?

SV @ 133F overnight
Deep fry in fresh lard to create crust
Title: Re: Tacos of all flavors
Post by: Jackitup on August 17, 2019, 12:30:28 AM
Did you SV the belly in the guajillo/ancho sauce?
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on August 17, 2019, 07:47:16 AM
Did you SV the belly in the guajillo/ancho sauce?

Not exactly. I put some leftover enchilada sauce in the pouch with the pork pieces. The next day I added the cooking liquid (enchilada sauce plus pork juices) to the blender with the rehydrated guajillos and anchos for making the chile puree.
Title: Re: Tacos of all flavors
Post by: bbqchuck on August 17, 2019, 09:52:18 AM
I can't find my pix of my bbq tacos.  Have to shoot some new ones. 

Apple smoked salmon, tequilla, lime, mango-poblano chili-corn relish, cabbage, fried corn tortilla. 

Chopped mesquite smoked tritip, cheese, lettuce tomato, salsa, fried corn tortilla.

All-time favorite...apple smoked Pulled pork, cheese, lettuce, tomato, salsa, fried corn tortilla.

I know...no pix, didn't happen. :-[

Found some...
Title: Re: Tacos of all flavors
Post by: TXCraig1 on August 17, 2019, 02:24:35 PM
Let's see the impossible meat version of anything in this thread  :-D
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on August 17, 2019, 02:36:14 PM
Let's see the impossible meat version of anything in this thread  :-D

Let's meet (meat?) in 20 years for tacos and see what technology hath wrought. I'm betting CRISPR-derived taco fillings will be on the menu. Maybe chunks-o-meat from genetically modified plant producing flesh proteins and lipids with guajillo/ancho aromatics? Mark your calendar?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on August 17, 2019, 04:14:12 PM
Maybe, or maybe guajillo/ancho soylent green tacos... I'd say the two scenarios are about equally likely...
Title: Re: Tacos of all flavors
Post by: Jackitup on August 17, 2019, 04:19:56 PM
Maybe, or maybe guajillo/ancho soylent green tacos... I'd say the two scenarios are about equally likely...

Great movie btw!!!😊
Title: Re: Tacos of all flavors
Post by: steelplayer on August 17, 2019, 05:11:17 PM
I have posted many tacos on this thread, not one of them had animal derived products.  I don't remember being shamed for that.
Title: Re: Tacos of all flavors
Post by: Jackitup on August 17, 2019, 05:15:53 PM
I have posted many tacos on this thread, not one of them had animal derived products.  I don't remember being shamed for that.

Yours Tom is many steps above the average vegan dishes and I would not miss the meat were you cooking it! But, correct me if I'm wrong, have you posted any using any of this new engineered meat?
Title: Re: Tacos of all flavors
Post by: TXCraig1 on August 17, 2019, 05:18:36 PM
I have posted many tacos on this thread, not one of them had animal derived products.  I don't remember being shamed for that.

Yes, you have. Very good looking/sounding ones, in fact. My bad. Please limit my sarcasm to the meat based tacos here and only in the context of this thread: https://www.pizzamaking.com/forum/index.php?topic=58877.0
Title: Re: Tacos of all flavors
Post by: steelplayer on August 17, 2019, 05:22:08 PM
I have not... however, I think we need to define "engineered".  Impossible burgers nor Beyond burgers are not engineered and they aren't meat. They are recipes based on plant ingredients not animal.  Now this is engineered meat.

https://www.fastcompany.com/90203024/this-lab-grown-beef-will-be-in-restaurants-in-3-years
Title: Re: Tacos of all flavors
Post by: dmckean44 on August 17, 2019, 05:30:49 PM
I wouldn't put the Impossible or Beyond stuff on a Taco any more than I would put American Cheese on a taco. Grilled veggies, hibiscus flower and jack fruit all make great Tacos though.
Title: Re: Tacos of all flavors
Post by: Jackitup on August 17, 2019, 05:32:05 PM
I have not... however, I think we need to define "engineered".  Impossible burgers nor Beyond burgers are not engineered. They are recipes based on plant ingredients not animal.  Now this is engineered meat.

https://www.fastcompany.com/90203024/this-lab-grown-beef-will-be-in-restaurants-in-3-years

Agreed, but the impossible and beyond from a nutrition standpoint is not much better or worse than the real meat, albiet it allows a person to eat something similar without involving killing something.! And also agree it kinda leaked over from another thread. We all get overly passionate at times, no harm is rarely intended!
Title: Re: Tacos of all flavors
Post by: Rolls on August 17, 2019, 05:48:19 PM
I have not... however, I think we need to define "engineered".  Impossible burgers nor Beyond burgers are not engineered and they aren't meat. They are recipes based on plant ingredients not animal.

Even the word "meat" itself has become a point of contention.  From the article posted in the "End of Meat?" thread:

"Big beef successfully lobbied for a labeling law in Missouri banning any products from identifying themselves as meat unless they are “derived from harvested production livestock or poultry.” (But this is wrong; the word simply meant sustenance for the first thousand years of its existence.) Similar labeling laws have passed or are pending in a dozen more states, most of them big ranching ones."


Rolls

Title: Re: Tacos of all flavors
Post by: steelplayer on August 17, 2019, 05:53:25 PM
interesting... animal source is the number two definition.

https://www.merriam-webster.com/dictionary/meat?src=search-dict-box
Title: Re: Tacos of all flavors
Post by: Jackitup on August 17, 2019, 06:07:31 PM
Not unlike "venison" that used to describe ANY animal hunted or caught as in wild game INCLUDING deer. Now it is used JUST to describe deer!
Title: Re: Tacos of all flavors
Post by: bbqchuck on August 19, 2019, 09:23:19 AM
Not unlike "venison" that used to describe ANY animal hunted or caught as in wild game INCLUDING deer. Now it is used JUST to describe deer!

I'm 63 years old and have hunted critters all my life, from about 1962 on.  I missed the era where "venison" was used for every animal hunted.  My first recollection of a dead animal hanging in the garage in Montana was  an antelope.  I don't recall anyone calling it "venison".  How far back was the use of "venison" more generically?
Title: Re: Tacos of all flavors
Post by: Jackitup on August 19, 2019, 03:22:57 PM
I'm 64 and I barely remember it as a kid from some of the oldtimers! I'm just guessing the definition changed over time 1800s into early 1900s. And carried on some beyond that. In many countries venison is still used to describe multiple game species, usually hoofed at that!

What is the meat of a deer called?
Venison is a specific term commonly used today to describe game meat from deer but historically the word, derived from the Latin “venatio” (to hunt), was used to define meat eaten from many hunted game animals or “beasts of chase” and included elk, other cervids, and wild boar.
Title: Re: Tacos of all flavors
Post by: jkb on August 19, 2019, 04:24:02 PM
Elk is my favorite venison.
Title: Re: Tacos of all flavors
Post by: Jackitup on August 19, 2019, 04:40:55 PM
Elk is my favorite venison.

I would agree, LOVE ELK!!!
Title: Re: Tacos of all flavors
Post by: TXCraig1 on August 19, 2019, 06:12:33 PM
Axis deer.
Title: Re: Tacos of all flavors
Post by: Jackitup on August 19, 2019, 06:26:01 PM
Axis deer.

Sounds like you guys have plenty of them down there! And from what I've read, year round season and no limit! The new pig, WITH antlers!!!😊
Title: Re: Tacos of all flavors
Post by: bbqchuck on August 20, 2019, 08:01:36 AM
Elk is my favorite venison.

x10 ^^^

I'm just too old to carry them.  Maybe one more "old man" guided elk hunt left in me.
Title: Re: Tacos of all flavors
Post by: Whisky on August 20, 2019, 09:24:46 AM
Inspiration.....All this talk of meat, and the fact that one of my favorite seasonings just became available again after a few year hunt for replacement ingredients, well let's just say I'm eating grilled Tatonka Dust seasoned elk strap for supper tonight!

Maybe I'll even make a taco out of it!
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on August 21, 2019, 01:56:20 PM
Garnachas oaxaqueñas: cross between a taco and a tostada. Braised short-rib, cotija cheese, chipotle sauce on a fried masa cake. Cabbage chilito on the side. Thicker than a tortilla, thinner than a sope, better than either IMO, especially when the puck of beef fat removed from the cooled braise is used to fry the little masa cakes.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on August 21, 2019, 04:43:59 PM
Damn.
Title: Re: Tacos of all flavors
Post by: jkb on August 22, 2019, 02:41:04 PM
We've got a new place in town.   https://www.tatuny.com/

I already had tacos on the menu for tonight and Lebanese mezze for tomorrow before I found out about this place.  I haven't been this excited about a new restaurant menu in a long time.

Title: Re: Tacos of all flavors
Post by: Bill/SFNM on August 22, 2019, 08:22:03 PM
We've got a new place in town.   https://www.tatuny.com/

I'd grab some of the tacos arabes. Some of the best Lebanese food I've ever eaten has been in Mexico. There is a rich history of Lebanese migration to Mexico. See tacos al pastor.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on August 22, 2019, 09:01:02 PM
We've got a new place in town.   https://www.tatuny.com/

I already had tacos on the menu for tonight and Lebanese mezze for tomorrow before I found out about this place.  I haven't been this excited about a new restaurant menu in a long time.

   There tortilla's look pretty damn good....I don't know about the 16 bucks for a few pieces of squid though... But that's the way things are now days...😏
Title: Re: Tacos of all flavors
Post by: Jackitup on August 22, 2019, 10:49:10 PM
Got some lingua tacos in my future! Broke down 3 tongues for vac packing today! Will corn some, pickle some with onions, lingua tacos.........EVERYONE likes some tongue!!!! >:D
Title: Re: Tacos of all flavors
Post by: Chicago Bob on August 22, 2019, 11:07:01 PM
EVERYONE likes some tongue!!!! >:D


Sure.... but dems some mighty big action.  🤯
Title: Re: Tacos of all flavors
Post by: jkb on August 23, 2019, 03:28:46 AM
Got some lingua tacos in my future! Broke down 3 tongues for vac packing today! Will corn some, pickle some with onions, lingua tacos.........EVERYONE likes some tongue!!!! >:D


The simple lengua tacos at this place are amazing:

Title: Re: Tacos of all flavors
Post by: jkb on August 24, 2019, 11:36:16 AM

Sure.... but dems some mighty big action.  🤯

Pro tip:  Don't marry your GF.
Title: Re: Tacos of all flavors
Post by: Heikjo on August 24, 2019, 12:09:31 PM
Taco de chicharrón en salsa roja:
Drool.

Got a recipe to recommend?
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on August 24, 2019, 01:14:18 PM
Drool.

Got a recipe to recommend?

Not much of a recipe - just something I throw together based on mood and available ingredients. This salsa was made from charred tomatoes (ripe Romas - never canned) and charred fresh chiles (serranos and jalapeños - our preference is about 1 of each type chile per 5 tomatoes), then pureed in the blender with onion, garlic, salt, and chicken stock. Then cooked in a little lard until all the ingredients are cooked and flavors meld. The consistency of the salsa needs to be thinner than usual since the chicharrónes will absorb a lot of moisture. I just cook the chicharrónes in the sauce long enough to rehydrate till they are just soft and chewy - not too soggy. 
Title: Re: Tacos of all flavors
Post by: jkb on August 24, 2019, 02:23:18 PM
Not much of a recipe - just something I throw together based on mood and available ingredients.


That's nearly always my response when people ask me for a recipe.
Title: Re: Tacos of all flavors
Post by: jkb on August 24, 2019, 02:36:35 PM
Got some lingua tacos in my future! Broke down 3 tongues for vac packing today! Will corn some, pickle some with onions, lingua tacos.........EVERYONE likes some tongue!!!! >:D

What did you pay for the tongue?  A local supermarket has a Jewish deli counter, but the prices are so crazy that I don't know the price because I refuse to pay it.   Something like $24/lb.  Sable is $40/lb.
Title: Re: Tacos of all flavors
Post by: Jackitup on August 24, 2019, 05:28:38 PM
$24/lb, must be cured and/or pickled! These were whole, raw tongue at $3.99/lb and I thought that was high-ish! But there is very little waste on them. Seems like only a few years ago they were around a buck! I assume the sable is already cured and smoked or something to get 40!!!
Talk to a good local butcher and see what they can do, Costco, Sam's, RD may be able to also but you may have to buy a 20-30 pound case, sometimes less, worth a few phone calls!
Title: Re: Tacos of all flavors
Post by: TXCraig1 on September 02, 2019, 01:58:27 PM
Grilled basa.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on September 08, 2019, 01:15:24 PM
Egg, refried beans, and chorizo with grilled onions, jalapenos, tomatoes + fresh onion and cilantro.
Title: Re: Tacos of all flavors
Post by: Jersey Pie Boy on September 26, 2019, 07:20:03 AM
That does look wonderful!
Title: Re: Tacos of all flavors
Post by: Trinity on September 29, 2019, 01:24:03 AM
I wouldn't put the Impossible or Beyond stuff on a Taco any more than I would put American Cheese on a taco. Grilled veggies, hibiscus flower and jack fruit all make great Tacos though.

American Cheese on a taco.

One time when I was in about the 6th grade and my school was going to serve us for the first time ever Tacos! We all looked foward to it! The day came and the lunch lady's said something was wrong with the meat, so no meat. Just un-toasted taco shells, lettuce, taco sauce and shredded American cheese! I liked them. :-D Kinda makes me want to make them again for nostalgia's sake. :)
Title: Re: Tacos of all flavors
Post by: Jackitup on September 30, 2019, 12:30:37 AM
I almost ALWAYS  liked the school's hot lunch! But then, if it's not a grapefruit it's almost a gimme+!!!!!
Title: Re: Tacos of all flavors
Post by: Chicago Bob on September 30, 2019, 12:37:10 AM
Good ole chili Mac...
An tuna melt with 5 tater tots...

😁
Title: Re: Tacos of all flavors
Post by: Chicago Bob on October 03, 2019, 05:49:18 PM
Anyone else ever had those Midwest fake tamales? Old skool?
We'd get them from the pop corn truck up town at the park in the evening.... Mid 70s. They were wrapped in paper, greasy as all get out... Bright yellow large grained cornmeal. Mystery meat inside... so tasty!  🤗
Title: Re: Tacos of all flavors
Post by: Trinity on October 04, 2019, 06:56:47 AM
Anyone else ever had those Midwest fake tamales? Old skool?
We'd get them from the pop corn truck up town at the park in the evening.... Mid 70s. They were wrapped in paper, greasy as all get out... Bright yellow large grained cornmeal. Mystery meat inside... so tasty!  🤗

No. :(

 Could you find a picture of what they looked like?
Title: Re: Tacos of all flavors
Post by: Chicago Bob on October 04, 2019, 02:36:14 PM
Chicago tamale

https://images.app.goo.gl/dx3b3EiTgV6UECx58
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on October 04, 2019, 03:55:56 PM
Mississippi has a long tamale tradition:

https://www.southernfoodways.org/interview/hot-tamales-the-mississippi-delta/
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on October 04, 2019, 03:56:57 PM
If no one objects, I'd like to change the subject line of this thread to something like "Mexican food of all flavors".
Title: Re: Tacos of all flavors
Post by: rkrider99 on October 04, 2019, 04:02:44 PM
Loved those things when I lived in the area. I think we used to get TomTom brand. I've missed them. They opened a Portillo's in Tampa. I always stop for lunch there when I'm in the area. An Italian beef, a Chicago Hot Dog, and a tamale. The tamales taste just the same as I remember. Portillo's will ship them. 40 tamales for $80, 2 day shipping included.
Title: Re: Tacos of all flavors
Post by: Chicago Bob on October 04, 2019, 05:51:32 PM
If no one objects, I'd like to change the subject line of this thread to something like "Mexican food of all flavors".
I believe that's a good idea... As long as Craig doesn't mind.
Title: Re: Tacos of all flavors
Post by: Jackitup on October 04, 2019, 09:38:47 PM
Tacos of all flavors....and other Mexican foods!
Title: Re: Tacos of all flavors
Post by: Chicago Bob on October 04, 2019, 09:42:49 PM
Jus call it.... "The tamale thread". 🤣
Title: Re: Tacos of all flavors
Post by: foreplease on October 04, 2019, 11:40:35 PM
Anyone else ever had those Midwest fake tamales? Old skool?
We'd get them from the pop corn truck up town at the park in the evening.... Mid 70s. They were wrapped in paper, greasy as all get out... Bright yellow large grained cornmeal. Mystery meat inside... so tasty!  🤗
Yes, now that I see the pics. There was a place in Bensenville when I worked at a large golf course (it occupied all of the land lying between Irving Park Rd. and Lake Street) west of O’Hare that had those. Their other Mexican food seemed pretty authentic. Not sure why this was their tamale of choice but we used to knock down a lot of them.
Title: Re: Tacos of all flavors
Post by: Jackitup on October 05, 2019, 12:23:13 AM
Sometimes I even like those nasty, greasy Hormel tamales in the can! No reason, just crave them sometimes! About 1/2 way thru I toss them, everyone has a thing!😉
Title: Re: Tacos of all flavors
Post by: Chicago Bob on October 05, 2019, 12:33:00 AM
Exactly!!  😜
Title: Re: Tacos of all flavors
Post by: Trinity on October 05, 2019, 01:33:09 AM
Sometimes I even like those nasty, greasy Hormel tamales in the can! No reason, just crave them sometimes! About 1/2 way thru I toss them, everyone has a thing!😉

I have a few cans of those in my pantry. There ok, But I miss Derby brand tamales. :(
Title: Re: Tacos of all flavors
Post by: Jackitup on October 05, 2019, 02:17:11 AM
I have a few cans of those in my pantry. There ok, But I miss Derby brand tamales. :(
They hang around toooo long they really start tasting like the can, very metalic!
Title: Re: Tacos of all flavors
Post by: Chicago Bob on October 05, 2019, 03:20:53 PM
I have a few cans of those in my pantry. There ok, But I miss Derby brand tamales. :(
  You had the la preferida ones Trin?

https://www.amazon.com/Preferida-Tamales-Beef-Pork-15-Ounce/dp/B00474E6F0/ref=mp_s_a_1_3?adgrpid=58761036191&gclid=CjwKCAjw_uDsBRAMEiwAaFiHa9Knv9M-T358cL27pU-k-Ce9zT4Cv4T10A2U0gTXEAtmbyKm9WuUohoCYoUQAvD_BwE&hvadid=274757183734&hvdev=m&hvlocphy=9009747&hvnetw=g&hvpos=1o1&hvqmt=b&hvrand=9216419589776424681&hvtargid=kwd-300490212428&hydadcr=16083_9881716&keywords=tamales+canned&qid=1570302996&sr=8-3
Title: Re: Tacos of all flavors
Post by: Trinity on October 06, 2019, 01:56:34 AM
  You had the la preferida ones Trin?

https://www.amazon.com/Preferida-Tamales-Beef-Pork-15-Ounce/dp/B00474E6F0/ref=mp_s_a_1_3?adgrpid=58761036191&gclid=CjwKCAjw_uDsBRAMEiwAaFiHa9Knv9M-T358cL27pU-k-Ce9zT4Cv4T10A2U0gTXEAtmbyKm9WuUohoCYoUQAvD_BwE&hvadid=274757183734&hvdev=m&hvlocphy=9009747&hvnetw=g&hvpos=1o1&hvqmt=b&hvrand=9216419589776424681&hvtargid=kwd-300490212428&hydadcr=16083_9881716&keywords=tamales+canned&qid=1570302996&sr=8-3

No, But know that I have them on my radar, I will someday. :)
Title: Re: Tacos of all flavors
Post by: TXCraig1 on September 13, 2020, 07:13:07 PM
Breakfast for my Sunday school class today:

Egg and deshebrada tacos. I cook the meat with onions, garlic, raisins, Chile de árbol, and fresh tomato. S&P, a bit of cumin, a clove, a short cinnamon stick, a bay leaf, and Mexican oregano.
Title: Re: Tacos of all flavors
Post by: parallei on September 13, 2020, 08:04:40 PM
Breakfast for my Sunday school class today:

Egg and deshebrada tacos. I cook the meat with onions, garlic, raisins, Chile de árbol, and fresh tomato. S&P, a bit of cumin, a clove, a short cinnamon stick, a bay leaf, and Mexican oregano.

That looks wonderful, Craig. Almost enough to convert me!  Hope all is well with you and your family. Best, Paul.
Title: Re: Tacos of all flavors
Post by: punkrockchris on September 15, 2020, 09:58:59 AM
Leftover Pizza Oven Ribeye, quick marinated in chipotle lime:

 
Title: Re: Tacos of all flavors
Post by: punkrockchris on September 15, 2020, 09:59:46 AM
Serious Eats Chicken Tinga street tacos:

Title: Re: Tacos of all flavors
Post by: foreplease on September 15, 2020, 11:49:02 AM
Serious Eats Chicken Tinga street tacos:
Using double corn tortillas only recently caught on around here. I’m a big fan. Both of your taco types look delicious and balanced, for lack of a better word.
Title: Re: Tacos of all flavors
Post by: TXCraig1 on September 15, 2020, 01:49:36 PM
It's double corn everywhere here. I just don't need the double carbs  :'(
Title: Re: Tacos of all flavors
Post by: punkrockchris on September 15, 2020, 01:54:29 PM
Using double corn tortillas only recently caught on around here. I’m a big fan. Both of your taco types look delicious and balanced, for lack of a better word.

Thanks, the steak taco is actually a homemade flour tortilla, but yeah, I don't think I've ever had a street taco that didn't have the double corn tortillas.  Craig makes a good point though.
Title: Re: Tacos of all flavors
Post by: ARenko on September 15, 2020, 04:09:51 PM
It's double corn everywhere here. I just don't need the double carbs  :'(
Yep, always double corn around here.
Title: Re: Tacos of all flavors
Post by: 02ebz06 on September 15, 2020, 04:52:58 PM
Haven't been to a Taco joint in years, so have no idea if they have single or double.
Closest I've come is seeing a Taco Bell commercials with flour tortilla on outside and corn inside.
Title: Re: Tacos of all flavors
Post by: jkb on September 15, 2020, 08:07:03 PM
It's double corn everywhere here. I just don't need the double carbs  :'(

Yeah, one is fine by me.
Title: Re: Tacos of all flavors
Post by: foreplease on September 15, 2020, 09:34:40 PM
Thanks, the steak taco is actually a homemade flour tortilla, but yeah, I don't think I've ever had a street taco that didn't have the double corn tortillas.  Craig makes a good point though.
I agree wrt flour. Was trying to respond to 2 posts with one. We, unfortunately, do not have street tacos here either. Food trucks are beginning to wander through for brewery and vineyard events. I need to get on the list instead of reading about it after the fact.
Title: Re: Tacos of all flavors
Post by: Bill/SFNM on September 15, 2020, 10:06:54 PM
In our house, the smaller "street size" is mostly used for tacos. The larger ones we use for tostadas, enchiladas, etc. 
Title: Re: Tacos of all flavors
Post by: ARenko on September 16, 2020, 12:34:34 PM
Shrimp tacos. One with peach salsa and one with jalapeno salsa.
Title: Re: Tacos of all flavors
Post by: erickso1 on September 16, 2020, 01:18:21 PM
I really want to like corn tortilla, either one or two, but I just can't.  I didn't grow up with them from our taco places so I've always leaned flour.   
Title: Re: Tacos of all flavors
Post by: Jackitup on October 11, 2020, 08:29:34 PM
Caveman Fajitas from flap/bavette steak!!!
Title: Re: Tacos of all flavors
Post by: TXCraig1 on October 12, 2020, 11:29:54 AM
VERY nice!
Title: Re: Tacos of all flavors
Post by: punkrockchris on October 12, 2020, 02:34:59 PM
Caveman Fajitas from flap/bavette steak!!!



Looks amazing
Title: Re: Tacos of all flavors
Post by: punkrockchris on October 13, 2020, 06:05:29 PM
Street tacos and queso with homemade vegan chorizo, came out great. Didn't get a plate shot of the queso I made with it because the kids devoured it instantly, I did manage to rescue a bit on that last taco after they ate all the chips. Used one of the only two jalapeños we actually grew this year.
Title: Re: Tacos of all flavors
Post by: HansB on October 13, 2020, 07:54:18 PM
Mine don't look this good so this is today's carry out chorizo tacos.

Title: Re: Tacos of all flavors
Post by: punkrockchris on October 13, 2020, 08:25:37 PM
Mine don't look this good so this is today's carry out chorizo tacos.

Looks great though.
Title: Re: Tacos of all flavors
Post by: HansB on October 13, 2020, 08:33:23 PM
Yeah, the best tacos I've had in years.
Title: Re: Tacos of all flavors
Post by: sodface on October 14, 2020, 07:49:06 PM
Just a regular ol' soft taco on a homemade flour tortilla.
Title: Re: Tacos of all flavors
Post by: punkrockchris on October 15, 2020, 09:18:06 AM
Just a regular ol' soft taco on a homemade flour tortilla.

Looking good, what kind of protein is hiding under there?
Title: Re: Tacos of all flavors
Post by: sodface on October 15, 2020, 10:17:31 AM
Looking good, what kind of protein is hiding under there?

Thanks, just seasoned ground beef.  I've been putting Masa Harina in it and some water and simmering for a bit, I like the flavor, not sure if that's typical or not.
Title: Re: Tacos of all flavors
Post by: punkrockchris on October 15, 2020, 11:03:43 AM
Thanks, just seasoned ground beef.  I've been putting Masa Harina in it and some water and simmering for a bit, I like the flavor, not sure if that's typical or not.

Makes sense, I often use a little gelatin or cornstarch for thickening in my taco meat, and I do use masa harina in chili.
Title: Re: Tacos of all flavors
Post by: Trinity on October 19, 2020, 09:11:16 AM
I want these!! :drool:

https://www.youtube.com/watch?v=rExIfMIDTRU&ab_channel=SAMTHECOOKINGGUY

 :drool:
Title: Re: Tacos of all flavors
Post by: punkrockchris on October 20, 2020, 05:14:55 PM
Chicken chili verde with green tomatoes because I needed to use them up.
Title: Re: Tacos of all flavors
Post by: HansB on October 24, 2020, 05:04:35 PM
I had to make the Birria Tacos from the video above.

Title: Re: Tacos of all flavors
Post by: punkrockchris on October 28, 2020, 09:07:13 AM
I had to make the Birria Tacos from the video above.

Looks a lot less wet, but I bet it's fantastic.
Title: Re: Tacos of all flavors
Post by: jkb on October 31, 2020, 07:58:11 PM
I want these!! :drool:

https://www.youtube.com/watch?v=rExIfMIDTRU&ab_channel=SAMTHECOOKINGGUY

 :drool:

Sam is entertaining, but I question his recipes and technique.
Title: Re: Tacos of all flavors
Post by: HansB on October 31, 2020, 08:05:58 PM
Sam is entertaining, but I question his recipes and technique.

I can vouch for the excellent flavor of his recipe. I'll definitely make it again.
Title: Re: Tacos of all flavors
Post by: jkb on October 31, 2020, 11:29:24 PM
I can vouch for the excellent flavor of his recipe. I'll definitely make it again.

Okay.  Your's look infinitely better.
Title: Re: Tacos of all flavors
Post by: tkmcmichael on November 02, 2020, 09:27:30 PM
Chicken street tacos on corn shells with some diced onion, lettuce, queso fresco, avocado. 
Title: Re: Tacos of all flavors
Post by: texmex on November 03, 2020, 08:44:32 AM
Sam is entertaining, but I question his recipes and technique.


Birria is the stew itself....very greasy and plenty of liquid broth.  The tortillas should definitely be dipped in the stew then fried on the flat top with the stew meat inside....but...fill the shell with wet stew, dip the entire thing in the stew then onto the grill to crisp up.  Should be served with a side of the stew broth for dipping as well. This Sam guy is not far off the mark....you won't understand birria until you've had the real deal, but it has been so bastardized (as is the norm in progression and altering of recipes), but yeah....Gringos gonna Gringo it up.  :-D
Title: Re: Tacos of all flavors
Post by: scott r on November 03, 2020, 10:39:33 AM
Hans, If you ever decide to change career paths I really think a very successful career in food photography could be in your future.   Those guys make really good money too.   Your insanely beautiful cooking doesnt hurt either!
Title: Re: Tacos of all flavors
Post by: HansB on November 03, 2020, 10:40:41 AM
Hans, If you ever decide to change career paths I really think a very successful career in food photography could be in your future.   Those guys make really good money too.   Your insanely beautiful cooking doesnt hurt either!

Thanks Scott, it's all fun!
Title: Re: Tacos of all flavors
Post by: TXCraig1 on November 03, 2020, 04:49:24 PM
Great cooks and great photography is not a great combination for me sticking to my diet  :-D
Title: Re: Tacos of all flavors
Post by: Jackitup on November 03, 2020, 05:17:51 PM
Hans, If you ever decide to change career paths I really think a very successful career in food photography could be in your future.   Those guys make really good money too.   Your insanely beautiful cooking doesnt hurt either!

A guy I went to high-school with just finished up a career in food photography, REALLY GOOD!
Title: Re: Tacos of all flavors
Post by: punkrockchris on November 03, 2020, 05:43:42 PM
Chicken tinga tacos and some purple sweet potato tinga and black bean tacos.
Title: Re: Tacos of all flavors
Post by: punkrockchris on November 17, 2020, 09:58:01 PM
Finally found reasonably priced short rib, Birria tacos;

Title: Re: Tacos of all flavors
Post by: corkd on November 18, 2020, 08:44:52 AM
Just listened to a great piece about the Taco Editor of Texas Monthly Magazine.
What a cool job he has!
Episode can be found here:
http://www.sporkful.com/
Title: Re: Tacos of all flavors
Post by: TXCraig1 on November 18, 2020, 08:49:33 AM
Finally found reasonably priced short rib, Birria tacos;

Looks great. Please tell me about that salsa.
Title: Re: Tacos of all flavors
Post by: punkrockchris on November 18, 2020, 09:23:42 AM
I did a bit of a hybrid of the J. Kenji Lopez Alt version from his home cooking YouTube page and Sam the Cooking guy recipe above, closer to Kenji, but with short ribs(recipe halved to make 2 lbs of short ribs), also I did use the dried chilis on hand which were guajillo and arbol, it could use some additional sweeter dried pepper like Pasilla or ancho. I used Mexican oregano and beef broth;

1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed (see note)
1 whole chile ancho or pasilla, seeds and stem removed (see note)
1 whole chile negro, seeds and stem removed (see note)
1 quart low sodium store-bought or homemade chicken stock, divided
3 tablespoons vegetable or canola oil, divided
1 small onion, finely sliced
6 medium cloves garlic, smashed
2 teaspoons ground cumin
1/2 teaspoon ground cloves
2 teaspoons dried oregano
4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
1/4 cup apple cider vinegar
2 teaspoons fish sauce
1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
Kosher salt and freshly ground black pepper
2 whole bay leaves

It's more like a consume than a salsa and it's fantastic, I am going to try it more as as stew for lunch today.
Title: Re: Tacos of all flavors
Post by: punkrockchris on November 18, 2020, 09:24:33 AM
Just listened to a great piece about the Taco Editor of Texas Monthly Magazine.
What a cool job he has!
Episode can be found here:
http://www.sporkful.com/

Dream job?
Title: Re: Tacos of all flavors
Post by: texmex on November 18, 2020, 09:51:51 AM
I did a bit of a hybrid of the J. Kenji Lopez Alt version from his home cooking YouTube page and Sam the Cooking guy recipe above, closer to Kenji, but with short ribs(recipe halved to make 2 lbs of short ribs), also I did use the dried chilis on hand which were guajillo and arbol, it could use some additional sweeter dried pepper like Pasilla or ancho. I used Mexican oregano and beef broth;

1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed (see note)
1 whole chile ancho or pasilla, seeds and stem removed (see note)
1 whole chile negro, seeds and stem removed (see note)
1 quart low sodium store-bought or homemade chicken stock, divided
3 tablespoons vegetable or canola oil, divided
1 small onion, finely sliced
6 medium cloves garlic, smashed
2 teaspoons ground cumin
1/2 teaspoon ground cloves
2 teaspoons dried oregano
4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
1/4 cup apple cider vinegar
2 teaspoons fish sauce
1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
Kosher salt and freshly ground black pepper
2 whole bay leaves

It's more like a consume than a salsa and it's fantastic, I am going to try it more as as stew for lunch today.


Yum...
I like to fry up potatoes and onion then add some of the stew to it and cook on high until the moisture leaves and it begins to crisp up  (like those little bits on the outside of the tacos).... great with eggs, which is saying something from this "egg as a meal" critic.

Title: Re: Tacos of all flavors
Post by: steelplayer on November 30, 2020, 11:21:38 PM
Hibiscus flower tacos with fresh pineapple salsa, garnished with shiso leaves and wasabi aioli.
Title: Re: Tacos of all flavors
Post by: punkrockchris on December 01, 2020, 09:24:11 AM
Hibiscus flower tacos with fresh pineapple salsa, garnished with shiso leaves and wasabi aioli.

Looks great.
Title: Re: Tacos of all flavors
Post by: texmex on December 01, 2020, 11:47:30 AM
Chopped turkey & mashed potatoes, sharp cheddar, green chile, onions.  I have no condiments except tomatoes, so I'll just eat them as is. 
Title: Re: Tacos of all flavors
Post by: Jackie Tran on December 05, 2020, 12:43:29 AM
Tacos de carnitas.

https://youtu.be/hkBdoKrsP7k



Title: Re: Tacos of all flavors
Post by: punkrockchris on December 08, 2020, 05:34:11 PM
All Tex not much Mex. Walking tacos.
Title: Re: Tacos of all flavors
Post by: FeCheF on December 08, 2020, 09:44:05 PM
All Tex not much Mex. Walking tacos.

In Ironpen, PA we called that a Chi Chi. :chef:
Title: Re: Tacos of all flavors
Post by: punkrockchris on December 15, 2020, 05:02:09 PM
First homemade nixtamalized corn tortillas. Pretty awesome.

Carne Asada and roasted purple sweet potato and black beans.
Title: Re: Tacos of all flavors
Post by: punkrockchris on December 19, 2020, 12:48:41 PM
Just a little lunch side project making a bunch of masa based dishes for tonight, but leftover frozen birria tacos on homemade tortillas were already one of the best meals I've had recently.
Title: Re: Tacos of all flavors
Post by: punkrockchris on December 19, 2020, 05:22:41 PM
Enchiladas with the nixtamalized tortillas, rice and beans. Mexico city fried quesadillas and chicken tinga tamales.
Title: Re: Tacos of all flavors
Post by: sodface on December 19, 2020, 08:04:53 PM
Just another basic ground beef taco on homemade flour tortilla with sour cream, lettuce, jalapeno, grated Havarti, and Mateo's salsa.
Title: Re: Tacos of all flavors
Post by: punkrockchris on December 19, 2020, 08:26:01 PM
Just another basic ground beef taco on homemade flour tortilla with sour cream, lettuce, jalapeno, grated Havarti, and Mateo's salsa.

Tell me about Mateo's salsa.
Title: Re: Tacos of all flavors
Post by: sodface on December 19, 2020, 08:46:51 PM
Tell me about Mateo's salsa.

Well, not much to tell really, it's one of the few jarred salsa's that I like:

Ingredients. Tomatoes, Water, Jalapeno Peppers, Cilantro, Dehydrated Garlic, Salt, Red Wine Vinegar, Spices, Lemon Juice Concentrate.
Title: Re: Tacos of all flavors
Post by: punkrockchris on December 22, 2020, 08:22:49 PM
Thanksgiving leftover turkey carnitas on nixtamalized tortillas. This was really good, the way the turkey gets crisp reminds me of dry fried chicken. Turkey Crack?
Title: Re: Tacos of all flavors
Post by: tkmcmichael on January 06, 2021, 10:11:05 AM
Chicken street tacos with queso fresco, lettuce, diced onion, avocado and a little lime juice and taco sauce on store bought corn shell.
Title: Re: Tacos of all flavors
Post by: steelplayer on January 15, 2021, 03:31:54 PM
Roasted tofu and broccoli on homemade tortillas...
Title: Re: Tacos of all flavors
Post by: punkrockchris on January 15, 2021, 07:04:21 PM
Roasted tofu and broccoli on homemade tortillas...

Looks great, how is the tofu prepared/ seasoned?
Title: Re: Tacos of all flavors
Post by: punkrockchris on January 15, 2021, 07:05:56 PM
Few tweaks to the birria, added a little fire roasted tomato this time, more broth, more dried pepper. Quesabirria with homemade nixtamalized tortillas.
Title: Re: Tacos of all flavors
Post by: steelplayer on January 15, 2021, 07:21:12 PM
Looks great, how is the tofu prepared/ seasoned?
Very simple, just a quick marinade in soy sauce, salt, pepper.
Title: Re: Tacos of all flavors
Post by: texmex on January 29, 2021, 01:37:08 PM
Damn it, I burnt the brisket flautas.  :chef:
Title: Re: Tacos of all flavors
Post by: Rolls on January 29, 2021, 02:13:27 PM
Damn it, I burnt the brisket flautas.  :chef:

A few scrapes with a serrated knife (and a cold cerveza on the side), and you're still well within the realm of taco heaven.

Rolls
Title: Re: Tacos of all flavors
Post by: texmex on January 29, 2021, 04:58:35 PM
A few scrapes with a serrated knife (and a cold cerveza on the side), and you're still well within the realm of taco heaven.

Rolls


They were edible, no scraping, but there was a pungent quemadito sabor. The guac, crema and cerveza helped!
Title: Re: Tacos of all flavors
Post by: texmex on February 03, 2021, 03:38:01 PM
Meatloaf.
Title: Re: Tacos of all flavors
Post by: punkrockchris on February 08, 2021, 09:18:25 AM
Papusas, home fermented curtido, and casamiemto.
Title: Re: Tacos of all flavors
Post by: texmex on February 23, 2021, 02:11:18 PM
pulled pork
Title: Re: Tacos of all flavors
Post by: erickso1 on February 23, 2021, 02:34:27 PM
pulled pork

Colors remind me of Bahn Mi tacos.  Looks good Rita.
Title: Re: Tacos of all flavors
Post by: sodface on February 23, 2021, 02:38:32 PM
pulled pork

Can you elaborate a little on your tortillas? I was looking back through some previous pics you posted as well as these and they look like they have almost a flakiness to them in places which I'd like to replicate. Maybe I'm misinterpreting what I'm looking at. Are they store bought or homemade? Corn or flour? I know I should probably be able to tell by looking at them but it's easier to open my mouth and remove all doubt  :P
Title: Re: Tacos of all flavors
Post by: texmex on February 23, 2021, 03:01:08 PM
Can you elaborate a little on your tortillas? I was looking back through some previous pics you posted as well as these and they look like they have almost a flakiness to them in places which I'd like to replicate. Maybe I'm misinterpreting what I'm looking at. Are they store bought or homemade? Corn or flour? I know I should probably be able to tell by looking at them but it's easier to open my mouth and remove all doubt  :P


Yes, those are store bought corn tortillas. They are Guerrero brand, but I also use La Banderita brand. They are very tender tortillas and  you have to be gentle with them when folding.
I fry them on an oiled cast iron comal or flat top with the meat in the middle, then when they get warmed up enough, I fold 'em over.  The temperature has to be mid high, almost burning(at the beginning) to get that bubbled crispness. Inevitably I must turn the flame lower and up again as they are flipped over, and sometimes I spray a little more oil on them if they need some coaxing to blister. The one thing you do not want when frying tacos is to have lower heat (It toughens up the tortilla and it will never get the flaky crispness, but will give you a tooth cracking hardness...also, some tortilla brands are just not tender, and I avoid them). 
My tacos are typically very crunchy on the outside, but the inner portion is soft.  This batch did not get a great fry, but I was starving so crisped 'em half way.  If I were to fry in deeper oil, they lose the soft interior and are really crunchy. 
Title: Re: Tacos of all flavors
Post by: sodface on February 23, 2021, 03:51:45 PM

Yes, those are store bought corn tortillas. They are Guerrero brand, but I also use La Banderita brand. They are very tender tortillas and  you have to be gentle with them when folding.
I fry them on an oiled cast iron comal or flat top with the meat in the middle, then when they get warmed up enough, I fold 'em over.  The temperature has to be mid high, almost burning(at the beginning) to get that bubbled crispness. Inevitably I must turn the flame lower and up again as they are flipped over, and sometimes I spray a little more oil on them if they need some coaxing to blister. The one thing you do not want when frying tacos is to have lower heat (It toughens up the tortilla and it will never get the flaky crispness, but will give you a tooth cracking hardness...also, some tortilla brands are just not tender, and I avoid them). 
My tacos are typically very crunchy on the outside, but the inner portion is soft.  This batch did not get a great fry, but I was starving so crisped 'em half way.  If I were to fry in deeper oil, they lose the soft interior and are really crunchy.

Thanks! Looks like another rabbit hole to go down  :D
Title: Re: Tacos of all flavors
Post by: TXCraig1 on February 24, 2021, 12:00:07 AM
pulled pork

What time is dinner?
Title: Re: Tacos of all flavors
Post by: sodface on February 28, 2021, 06:37:58 PM
Couple of experiments today with homemade corn tortillas and then frying them per texmex's directions. The were filled with ground beef mixed with green chile I got from Costco and some cheddar cheese. Needs improvement.
Title: Re: Tacos of all flavors
Post by: Jackitup on February 28, 2021, 06:51:50 PM
Got a jar of that in the fridge too! Need to part it up and freeze some before it sits too long!
Title: Re: Tacos of all flavors
Post by: texmex on March 01, 2021, 07:41:07 AM
Couple of experiments today with homemade corn tortillas and then frying them per texmex's directions. The were filled with ground beef mixed with green chile I got from Costco and some cheddar cheese. Needs improvement.


Get that pan smokin' hot. 
Title: Re: Tacos of all flavors
Post by: Yeller on March 08, 2021, 06:52:54 AM
Chicken Tacos into the fryer meat and shell along with some taquitos. Also cut up some corn shells for chips and tossed them in the oil...
Title: Re: Tacos of all flavors
Post by: texmex on March 09, 2021, 03:51:43 PM
Brisket and sharp cheddar...
Title: Re: Tacos of all flavors
Post by: punkrockchris on March 09, 2021, 04:27:45 PM
Brisket and sharp cheddar...

I'm starving just looking at those.
Title: Re: Tacos of all flavors
Post by: punkrockchris on March 09, 2021, 04:29:21 PM
My mom stopped by for a short outdoor visit for my birthday. Whipped up a little Mexican leftover platter.
Title: Re: Tacos of all flavors
Post by: texmex on March 09, 2021, 04:41:15 PM
My mom stopped by for a short outdoor visit for my birthday. Whipped up a little Mexican leftover platter.


https://youtu.be/FauoKcYOLK4
Title: Re: Tacos of all flavors
Post by: punkrockchris on March 10, 2021, 09:03:33 AM

https://youtu.be/FauoKcYOLK4

Title: Re: Tacos of all flavors
Post by: texmex on March 10, 2021, 09:44:53 AM



Glad you got to spend time with your mama. Hope it was a good one!
Title: Re: Tacos of all flavors
Post by: Joben on March 10, 2021, 01:35:43 PM
Made some al pastor using the recipe from serious eats. Don't think a Kenji recipe has ever failed me. Will come back to this one many times I'm sure. Recipe for those interested https://www.seriouseats.com/recipes/2013/05/tacos-al-pastor-recipe.html (the food lab post linked in the recipe is also an interesting read)
Title: Re: Tacos of all flavors
Post by: quietdesperation on March 20, 2021, 08:46:21 PM
spotted my first quesobirria truck near Columbia University yesterday, long line, decided to pass but looking forward to giving it a try.  I'd have gotten out to birrialandia in Queens by now but for the pandemic:
https://www.nytimes.com/2019/11/26/dining/birria-landia-tacos-review-pete-wells.html

birrialandia is two blocks away from Coatzingo, one of my favorite taco and cemita joints in the city. One could spend a week eating that stretch of Roosevelt avenue and not scratch the surface of the authentic/vibrant ethnic cuisine represented in 3-4 city blocks.
Title: Re: Tacos of all flavors
Post by: texmex on March 24, 2021, 12:21:29 PM
Today there was an ad for a local quesabirría place on my instagram feed. I see it every so often, and it's kinda crazy how greasy those tacos are with gobs of cheese. I looked to see if I could find  the ad, but then I found this recipe. 


https://youtu.be/QfMLzTUOqbk
Title: Re: Tacos of all flavors
Post by: punkrockchris on March 25, 2021, 10:55:36 AM
Rare late night snack. Leftover blackbean burger broken up and quick marinated in lime, chipotle and cilantro.
Title: Re: Tacos of all flavors
Post by: jkb on March 25, 2021, 11:31:20 AM
Oh yes!  It's Mexican night.  I have tortillas, jalapenos, cilantro, lime, chipotle, tomato, shrimp.
Title: Re: Tacos of all flavors
Post by: punkrockchris on March 25, 2021, 12:49:18 PM
Last night's vegetarian tacos were so good I went back to make something similar for lunch. Serious Eats vegan chorizo from the freezer made into a riff of quesobirria.
Title: Re: Tacos of all flavors
Post by: jkb on March 25, 2021, 12:55:38 PM
Last night's vegetarian tacos were so good I went back to make something similar for lunch. Serious Eats vegan chorizo from the freezer made into a riff of quesobirria.


I like soyrizo more than real chorizo.
Title: Re: Tacos of all flavors
Post by: bregent on March 26, 2021, 01:04:30 PM
Pulled pork (fried) with cabbage-mango slaw and adobo sauce

Title: Re: Tacos of all flavors
Post by: quietdesperation on March 26, 2021, 02:34:07 PM

I like soyrizo more than real chorizo.

just keep telling yourself that   :D
Title: Re: Tacos of all flavors
Post by: 02ebz06 on March 29, 2021, 02:57:25 PM
Nothing fancy, just simple brisket tacos with onions, tomatoes, bell pepper, and cheese.
Title: Re: Tacos of all flavors
Post by: jkb on March 30, 2021, 02:20:37 PM
just keep telling yourself that   :D

My wife is veg.  Maybe I like it because I don't have to make two versions of the same dish.  I made Impossible Bolognese last night.  My wife loves meat, always went for foie gras or lamb chops if they were on a menu, but she got corrupted by a vegan friend.  She liked it, my son said it didn't taste different than my usual Bolognese, and I could have been fooled.
Title: Re: Tacos of all flavors
Post by: punkrockchris on April 14, 2021, 11:03:44 AM
Care to share your impossible bolognese recipe?
Title: Re: Tacos of all flavors
Post by: bregent on April 16, 2021, 12:19:57 PM
Grilled rockfish with roasted corn salsa

Title: Re: Tacos of all flavors
Post by: foreplease on April 16, 2021, 12:27:48 PM
Care to share your impossible bolognese recipe?
Sorry, it’s not possible.  ;D
Title: Re: Tacos of all flavors
Post by: FeCheF on April 16, 2021, 10:14:47 PM
Sorry, it’s not possible.  ;D

Is this like a chili w/beans is not chili dig? Or is this a joke on impossible. I will say, ive made turkey chili a few times to cut back on calories, I did use beef stock, though, and it was hard to tell it wasn't beef. Way better results then ground pork chilli.
That said, I have tried the impossible whopper and if not for being a dried out hockey puck, it would have been good, and probably barely tell the difference a dried out beef hocky puck.

So, i think it would be just as hard to tell in chilli or bolognese.
Title: Re: Tacos of all flavors
Post by: ARenko on May 26, 2021, 09:58:59 PM
Tacos el pastor with jalapeno salsa, habanero salsa, and habanero chipotle salsa...

ETA:  not sure why my photo is coming out so blue on here.
Title: Re: Tacos of all flavors
Post by: psedillo on June 02, 2021, 11:42:40 AM
This past Sunday I smoked a pork shoulder so we're eating tacos all week. Yesterday I made a batch of carnitas tacos with a creamy fire sauce because we love heat.
Title: Re: Tacos of all flavors
Post by: 02ebz06 on June 02, 2021, 12:03:33 PM
This past Sunday I smoked a pork shoulder so we're eating tacos all week. Yesterday I made a batch of carnitas tacos with a creamy fire sauce because we love heat.

Looks tasty Paul!
We've been doing that with brisket for the last week.

Try making some of TxCraig's green sauce. It has a bit of a kick if you leave the seeds it.

I made for poker game Saturday. Everyone loved it on the steak tacos.
At least the ones that like spicy foods, others wouldn't try it. Their loss...
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 02, 2021, 12:03:43 PM
Quote
with a creamy fire sauce

Would love the recipe.
Title: Re: Tacos of all flavors
Post by: psedillo on June 02, 2021, 12:09:33 PM
Would love the recipe.

Creamy Fire Sauce

INGREDIENTS

60 g butter, melted

120 g hot sauce

60 g plain yogurt (nonfat or full fat)

Fresh ground black pepper

Garlic powder

Lemon zest

Pinch of MSG

INSTRUCTIONS

1. Add the butter to a pan over medium heat. When the butter has started to bubble, add the hot sauce and stir continuously to form an emulsified sauce between the two. Pull the pan off the heat and let cool for 2-3 minutes.

2. Once cooled, add the plain yogurt and stir to combine. Follow that with a couple cranks of black pepper, sprinkle of garlic powder, lemon zest, and a pinch of msg. The msg will mellow out the spiciness of the sauce.

3. Pour into a squeeze bottle and store in the fridge.
Title: Re: Tacos of all flavors
Post by: psedillo on June 02, 2021, 12:10:26 PM
Looks tasty Paul!
We've been doing that with brisket for the last week.

Try making some of TxCraig's green sauce. It has a bit of a kick if you leave the seeds it.

I made for poker game Saturday. Everyone loved it on the steak tacos.
At least the ones that like spicy foods, others wouldn't try it. Their loss...

Thank you Bruce! I hope you won at your poker game.
Title: Re: Tacos of all flavors
Post by: 02ebz06 on June 02, 2021, 12:13:04 PM
Thank you Bruce! I hope you won at your poker game.

I did.  Made up for the previous game. hahaha
Title: Re: Tacos of all flavors
Post by: TXCraig1 on June 02, 2021, 01:13:40 PM
Thanks Paul!
Title: Re: Tacos of all flavors
Post by: psedillo on June 02, 2021, 01:24:30 PM
Thanks Paul!

My pleasure! I used Frank's Red Hot sauce this time, but thinking of going even hotter with Yellowbird habanero hot sauce on the next batch.
Title: Re: Tacos of all flavors
Post by: Jackitup on June 02, 2021, 03:04:00 PM
Creamy Fire Sauce

INGREDIENTS

60 g butter, melted

120 g hot sauce

60 g plain yogurt (nonfat or full fat)

Fresh ground black pepper

Garlic powder

Lemon zest

Pinch of MSG

INSTRUCTIONS

1. Add the butter to a pan over medium heat. When the butter has started to bubble, add the hot sauce and stir continuously to form an emulsified sauce between the two. Pull the pan off the heat and let cool for 2-3 minutes.

2. Once cooled, add the plain yogurt and stir to combine. Follow that with a couple cranks of black pepper, sprinkle of garlic powder, lemon zest, and a pinch of msg. The msg will mellow out the spiciness of the sauce.

3. Pour into a squeeze bottle and store in the fridge.

Have you tried creaming an avocado into that?
Title: Re: Tacos of all flavors
Post by: psedillo on June 02, 2021, 03:17:40 PM
Have you tried creaming an avocado into that?

Interesting idea Jon, I like it. This would up the fat content and I like adding an additional creamy texture into the sauce. 
Title: Re: Tacos of all flavors
Post by: Jackitup on June 02, 2021, 04:16:54 PM
A good creamy avocado sauce is hard to find!
Title: Re: Tacos of all flavors
Post by: texmex on July 01, 2021, 02:57:55 PM
Leftover chicken, and NY strip.
Title: Re: Tacos of all flavors
Post by: jsaras on August 01, 2021, 10:27:01 AM
I don’t have any photos, but I’ve cracked the code for Gringo ground turkey taco meat. 

1 lb ground turkey
3TB taco seasoning (20 grams)
1/2 packet Goya Sazon (optional)
1/2 can chicken broth (use as needed)

Cook on griddle or skillet on medium high until browned.  Add taco seasoning and sazon in stages as the meat browns.  Add chicken broth as needed while cooking to keep meat moist.
Title: Re: Tacos of all flavors
Post by: texmex on August 01, 2021, 10:55:03 AM
I don’t have any photos, but I’ve cracked the code for Gringo ground turkey taco meat. 

1 lb ground turkey
3TB taco seasoning (20 grams)
1/2 packet Goya Sazon (optional)
1/2 can chicken broth (use as needed)

Cook on griddle or skillet on medium high until browned.  Add taco seasoning and sazon in stages as the meat browns.  Add chicken broth as needed while cooking to keep meat moist.


Sounds legit. Fry with that meat in the shell, now you're talking...
I used to make mine fairly plain(before I developed a palate that enjoys chile) with a small amount of red chile powder, cumin, garlic & onion a splash from the can of tomato sauce that's going into the rice. Sometimes I splash a little soy sauce in there, not too much. Fried the meat dark, then kept just moistened as you describe with broth, coffee, water. Ground turkey tacos are really good! 
Now I add a bit of hot pepper into the meat, for the pico, you can also use powdered tomato bouillon or a bit of tomato paste.