Fond my Tortilla flour and mixed up a cup of flours worth, will make them this afternoon.
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Posted 02 April 2018 - 11:04 AM
There are seriously legitimate reasons to be skeptical of tofu tacos
yuk doesn't even qualify as a taco lol. I have 2 kids who are vegans and razz them all the time. I put an "F" in fromt of most everything they make as meat and dairy substitutes. So tacos' become Faco's- fake taco's, eggs become feggs, cheese - feese, meat- feet etc.....
Edited by SavinaRed, 02 April 2018 - 11:04 AM.
Posted 02 April 2018 - 01:29 PM
Posted 02 April 2018 - 02:45 PM
Pork bulgogi tacos are the bomb!!!!
Use Dole slaw mix for quicker kimchi.
Im thinking pork belly tacos. Getting ready to pull a big slab outta the freezer and some soft tacos sound great. Not sure if im going Korean in flavor or Mexican.
Posted 02 April 2018 - 03:18 PM
A local place called Seoul Taco makes them. Even though its sorta of a "artsy" place the Korean tacos are stellar. They dont top them with kimchi though but IMO its goes great with pork bulgogi. Im still trying to find out whats in the secret "Seoul Sauce". I think its mostly mayo, gochujang and maybe some lemon or lime juice.
Posted 02 April 2018 - 07:38 PM
Posted 03 April 2018 - 08:05 AM
I grew up on bean, jalapeno and cheese tacos.
The xalapas from our field.
A young boy standing alone.
Texas Rio Grand Valley.
in a 15 acre field of jalapenos.
Pull one off the vine.
Its half green and red and glistens with dew as the sun rises.
You eat it.
Now you're ready.
To go chase down the bull and cows that broke down the barb wire fence and got out.
Then you find the 2,500 pound bull with his cows.
And lead him back to the pasture with a bucket of grain.
Then you get a come a long and fix the posts and string the fence.
And then its time to catch the bus to school.
Because you're 13 years old.
And tacos are for lunch.
Love the poems!
" I wish I was as young as the first time I said, " I'm getting to old for this sh!t." "
Posted 03 April 2018 - 01:35 PM
I couldn't stop thinkin' about it.
So I went to the fridge.
Ground 80/20 chuck.
Handfuls of chopped onions.
Loads of diced pickled 'penos.
A heap of chile powder from parts unknown.
Hot bo-hunk paprika.
Garlic for the aroma of Tacoma.
Unborn chicken fetuses.
Sharp shredded cheese.
Bigger than a baby's torso.
What ever will I do with it?
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