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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!
 
Shrimps!!!
 
It must be in my DNA.
 
My hungarian grandmother.
 
And my dear sweet ma.
 
Could eat shrimp ever day.
 
So can I.
 
And shrimp tacos.
 
Of any sort are my favorite.
 
Those with the pickled cuke, onion and peppers.
 
Are borderline bohunk style.
 
Add paprika and sour cream.
 
And its like taco Budapescht.
 
Chingono!
 
fishhead said:
Aren't pickled cucumbers, ummm, well, pickles?

Only thing missing is the Chez.

But, the red cabbage n shrimps are a thang of beauty. Hard to visually beat a red n white dish, with a green accent on the side.
well, yes and no.  :lol:  these are refrigerator pickles that are made and are ready to eat an hour or two after being made. real pickles take 3 to 6 weeks to ferment. mine are not fermented. 
 
luvmesump3pp3rz said:
well, yes and no.  :lol:  these are refrigerator pickles that are made and are ready to eat an hour or two after being made. real pickles take 3 to 6 weeks to ferment. mine are not fermented. 
 
Si senor.
 
Cukes with vinegar, salt, and sometimes a little sugar.
 
Coupla' hours in the fridge.
 
Thats a hungarian side dish.
 
Corn tortillahs.
 
In the comal.
 
 
IMG_2490.JPG

 
 
Texas gulf shrimps.
 
I did a tempura batter.
 
50/50 corn/AP flour.
 
Baking powder.
 
And splooged a shit ton (Official SoFloMeasurement) of Hab mango sauce.
 
But I screwed the pooch.
 
I thought the oil was hot enough.
 
But no.
 
Most of the batter fell off.
 
I blame it on the beer.
 
 
IMG_2491.JPG

 
 
I am such a loser!
 
No matter.
 
It was still goodern' hell.
 
 
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It was still chingono.
 
 
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I don't give a dadgum.
 
I just love shrimp.
 
And tacos!
 
 
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Eat tacos.
 
Love your family.
 
And let your dog hog the bed.
 
(you really have no choice anyhow)
 
texas blues said:
Corn tortillahs.
 
In the comal.
 
 
attachicon.gif
IMG_2490.JPG
 
 
Texas gulf shrimps.
 
I did a tempura batter.
 
50/50 corn/AP flour.
 
Baking powder.
 
And splooged a shit ton (Official SoFloMeasurement) of Hab mango sauce.
 
But I screwed the pooch.
 
I thought the oil was hot enough.
 
But no.
 
Most of the batter fell off.
 
I blame it on the beer.
 
 
attachicon.gif
IMG_2491.JPG
 
 
I am such a loser!
 
No matter.
 
It was still goodern' hell.
 
 
attachicon.gif
IMG_2493.JPG
 
 
It was still chingono.
 
 
attachicon.gif
IMG_2496.JPG
 
 
I don't give a dadgum.
 
I just love shrimp.
 
And tacos!
 
 
attachicon.gif
IMG_2495.JPG
 
 
Eat tacos.
 
Love your family.
 
And let your dog hog the bed.
 
(you really have no choice anyhow)
i don`t know if you did this but next time pat shrimp dry with paper towel and coat with cornstarch and refrigerate for an hour. then do the batter and fry. either way they are still good tacos and the thumb ring always adds a point.  :cheers:
 
luvmesump3pp3rz said:
well, yes and no.  :lol:  these are refrigerator pickles that are made and are ready to eat an hour or two after being made. real pickles take 3 to 6 weeks to ferment. mine are not fermented. 
Quickles
 
hey Beavis you said dildo... heh heh
 
I love tacos!
 
Black Bettyfication.
 
Olive oil.
 
Sweet Texas onion.
 
Pina' chunks.
 
Hungarian hot paprika.
 
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San Manuel Chorizo.
 
Goodern' hell!
 
From Edinburg TX.
 
Garlic.
 
Lime squeezin's n' pleazin's.
 
 
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HEB street taco size corn tortillah's. 
 
Toasted on the comal.
 
Pico de gallo.
 
Hot Herdez Avocado Salsa.
 
 
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This is what makes life.
 
Worth livin'.
 
 
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My goodness.
 
Make tacos.
 
And as always.
 
 
Love the one you're with.
 
We have been making allot of fish taco's lately. Anything from fresh halibut, striped bass and bluefin tuna to calico bass. Pics to follow next time we eat them. Bluefin was caught in So Cal and the bass and halibut in the SF Bay. Yum Yum. Oh yes and it was an all you can eat sashimi fest with the bluefin. 
 
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