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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!
 
Chix thighs.
 
Marinaded.
 
Olive oil, cilantro, lime juice, hot hungarian paprika, garlic, pineapple juice.
 
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Ram-a-lammed.
 
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Taco Town.
 
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Loving it loooong time!
 
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People don't think tacos be like they are.
 
But they do.
 
 
 
 
 
 
 
 
 
 
 
 
I don't do false drugs.
 
I get on high on the real 'thang.
 
Powerful gasoline.
 
A clean wind shield.
 
And a shoe shine.
 
 
Enter the Betty.
 
 
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Skirt steak.
 
Olive oil, fresh squeezins and pleazins of lime juice, and Fiesta Chile Lime.
 
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Texaficated.
 
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My mexican camarados at work like to be liking flour torts and cotija queso.
 
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Tagged and bagged.
 
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Antonio, Miguel and his son, and I ate those this morning.
 
At 530am. 
 
Texican Breakfast.
 
 
Miguel..." wheres the pinche salsa wey?"
 
 
 
 
 
 
 
Cast iron.
 
Bay shrimps in butter.
 
Garlic.
 
Onion.
 
Pequins and parts unknown pimiento.
 
Cilantro.
 
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Make some coleslaw.
 
With avocado cilantro ranch.
 
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Throw down some corn tortillahs.
 
Abuse them with pepper jack cheese.
 
And abocado salsa.
 
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Skull & ammo approved!
 
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Its not even tuesday.
 
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Tacos 24/7.
 
365.
 
 
 
 
 
 
 
 
 
 
 
 
Holy sheet! You upped your own game. That's amazing!
 
Gave me an idea for some slaw too..............
 
People like to poke fun at Texans.
 
Make jokes.
 
Think we're backward and slow.
 
But they all want to come here.
 
Move in.
 
And eat our food.
 
Because The Count.
 
And Texans.
 
 
 
:clap:   :drooling:  :drooling: Ya dun so damm well on those tortillas and peno rings, I'm gonna overlook that hot sauce in the backround 
 
Those tortilla are perfect, lovin them lil black spots
 
Now we just need to get people to stop comin' on here with tortillas that look like they been microwaved for 10 seconds. C'mon people, the world will be a better place if y'all treat your tortillas like The Count does
 
 
 
hogleg said:
:clap:   :drooling:  :drooling: Ya dun so damm well on those tortillas and peno rings, I'm gonna overlook that hot sauce in the backround 
 
Those tortilla are perfect, lovin them lil black spots
 
Now we just need to get people to stop comin' on here with tortillas that look like they been microwaved for 10 seconds. C'mon people, the world will be a better place if y'all treat your tortillas like The Count does
 
 
 
The last coupla' months I've switched to exclusively corn tortillas.
 
They taste the bestest to me.
 
Flour torts rule because they hold more product.
 
mrs. blues and I had a conversation about it.
 
She's a flour tort girl.
 
Born in Spokane.
 
Smarter than me.
 
Fine as hell.
 
Makes all the money.
 
And the bestest breakfast.
 
I have to go now and clean the kitchen.
 
And take out the garbage.
 
Because.
 
Yes honey.
 
texas blues said:
 
The last coupla' months I've switched to exclusively corn tortillas.
 
They taste the bestest to me.
 
Flour torts rule because they hold more product.
 
mrs. blues and I had a conversation about it.
 
She's a flour tort girl.
 
Born in Spokane.
 
Smarter than me.
 
Fine as hell.
 
Makes all the money.
 
And the bestest breakfast.
 
I have to go now and clean the kitchen.
 
And take out the garbage.
 
Because.
 
Yes honey.
FWIW those are white corn tillas, as I am TRYING to minimize my flour tilla intake.
 

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