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Make your best taco.

And it doesn't have to be mexican.
 
I put ever dang 'thang on a flour or corn tortilla.
 
Thats a taco.
 
Make a bigger taco.
 
Thats a burrito.
 
Its all good.
 
Ever had a brisket and egg breakfast taco?
 
How about a sun dried tomato, goat cheese, roasted garlic, pequin, and refried bean taco?
 
The rules are this.
 
Keep it flour or corn.
 
Home made or store bought.
 
If you post a pita taco I will like you but then unlike you.
 
And then probably still like you again if it looks really good.
 
Get crazy.
 
 
Lime cilantro chicken thighs with pequin powder.
 
I love pequins.
 
Flat topped.
 
Like a naval aircraft carrier.
 
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And even more lime and cilantro.
 
In pintos and rice.
 
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Roll it all up with some cheese and rock it!
 
The pics do no justice.
 
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Those damn paper plates.
 
Give it to me!
 
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Not mine, this was breakfast from Tacos Mi Casa (tiny taco truck) here in Fredericksburg. This is their chicken in green sauce, which I was told by the owner Hector is pretty spicy. He took my order the last time I was there (pics are in hybrid thread somewhere) and when I asked to add jalapeños he told me that if I like spicy, his chicken in green sauce is spicy even without jalapeños. Today he had his helper taking orders so I ordered the chicken in green sauce and added jalapeños. I could here Hector from the back you sure he wants jalapeños too?. The helper said thats what he said, I guess he likes spicy. When it was ready the helper asked if I wanted any salsa and I replied yes. He said man that is gonna be crazy hot! It was not, but it was really good.
 

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Out of all the places ive tried that warned me about spicy only one hit me so bad i had to eat bread pudding. It was a mom and pop Mexican place and he just got done making a massive bowl of a habanero relish. More like a really thick sauce. The stuff was brutal. It must have been 20 times hotter than the hot sauce they make which is very good.
 
One Thai place got me pretty good with a bowl of Tom Yum but i was able to eat it.
 
ShowMeDaSauce said:
I was craving something beefy and cheesy....like a Taco Bell chili cheese burrito but....you know.... better!!!
 
Leftover beef and bean/lentil filling, Kirkland Mexican cheese blend and a southwest ranch dressing. Shot of hab sauce is in there too.
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Have mercy.
 
Those look like prison tacos!
 
And now.
 
I have the sudden urge.
 
To rob a bank.
 
Dial 911 now!
 
Made some chicken in green chili sauce tonight. The chicken was breasts, poached and then shredded. The sauce was tomatillos, poblanos, jalapeños, garlic, onion, cilantro with lime juice and cumin. Topped with fresh jalapeños, queso fresco and hot sauce.
 

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The Hot Pepper said:
Looks good home slice.
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Thanks. It is basically my creamy chicken enchilada in green sauce recipe. But I left out the chicken stock( which is reserved from poaching the chicken) so it stays thicker. I also added cumin to balance out the tartness of the tomatillos. Im sort of impartial to chicken based Tex-Mex, but my wife loves them. She ate alot of this, so I assume I can make this again
 
The Count said:
Made some chicken in green chili sauce tonight. The chicken was breasts, poached and then shredded. The sauce was tomatillos, poblanos, jalapeños, garlic, onion, cilantro with lime juice and cumin. Topped with fresh jalapeños, queso fresco and hot sauce.
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I like to be liking that.
 
But I use avocado in lieu of the poblanos.
 
I also like to be liking some pickled chiltepins.
 
I boat motor it with some of the tomatillo water.
 
Splooge it on tacos.
 
Eggs.
 
Refried beans.
 
Nachos.
 
Ever dang thang.
 
I think my last jerk pork tacos went into TBs taco thread, so Ill post tonights here. The wife wasnt eating these tonight so I rubbed, pasted and marinaded a 2lb pork butt chunk with HBDs rub and Walkerswood paste and marinade. Roasted at 425deg. for half an hour then 4 more hours in a covered Dutch oven at 200deg. No rice this time, just lots of pico with habaneros.
 

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But I use avocado in lieu of the poblanos.
 
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I never used avocado in mine until i tried a premade product from Rojo for a verde sauce. Now i do it all the time if i have them. I dont find it adds much flavor but it changes the texture. Almost like adding a tiny bit of cream to a curry. It makes it richer by adding the "good fats" instead of the bad ones too.
 
I think my last jerk pork tacos went into TBs taco thread, so Ill post tonights here
 
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They jumped to the top 3 on my list. Pineapple is a must but a sweet slaw works well too. A little Jamaican restaurant used to serve something similar. It was more like a wrap of slaw, rice&peas and jerk.
 
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