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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!
 

The_NorthEast_ChileMan

Extreme Member
Saw this on TV & was unsure where to  put it - So I figured one was tacos.............
 
 
https://youtu.be/t9YQZhUYSS8​
 

MikeUSMC

Extreme Member
🔥 PRIME RIBEYE STEAK TACOS WITH SPICY PINEAPPLE PICO DE GALLO 🌶🍍🌮

Hit these two prime ribeye steaks with Hook’s “Mad Cow” BBQ rub, then threw them on the Kamado Joe at 275° until the I.T. was about 128°, then reverse seared them over direct heat, and let them rest under a foil tent for a few minutes while I assembled the tacos. Finished at a perfect medium rare 👍🏻

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Grillin’ the piña for the pico
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Toasted tortillas, slathered in Herdez “Guacamole Salsa”. Laid in the sliced ribeye, topped with a little pico. Add a little sour cream and a little more pico. Top with fresh cilantro, cotija cheese, freshly squeezed lime juice and Ma’s Hot Pot’s “Habanero Blood Orange” hot sauce
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Thanks for looking, everybody :cheers:
 
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Bou

Extreme Member
🔥 PRIME RIBEYE STEAK TACOS WITH SPICY PINEAPPLE PICO DE GALLO 🌶🍍🌮

Hit these two prime ribeye steaks with Hook’s “Mad Cow” BBQ rub, then threw them on the Kamado Joe at 275° until the I.T. was about 128°, then reverse seared them over direct heat, and let them rest under a foil tent for a few minutes while I assembled the tacos. Finished at a perfect medium rare 👍🏻

B8B0D31E-60E6-4E2F-8903-8161E4FC3CC6.jpeg


086844DB-D3AD-4CF2-95AF-BB267023845C.jpeg


A968C35B-19AE-4D6B-BFE8-E79B48A4F7D1.jpeg


F799658D-5D7D-42AD-AC7B-4E09D9488F18.jpeg


7B0F064E-BA8F-450C-B2AC-56948B12CFCA.jpeg


Grilling’ the piña for the pico
344E4DD5-B012-4B48-BA0B-2F08C79D68B8.jpeg


322D5F40-E068-4288-8845-0A938F1EDC78.jpeg


CD8E88C2-A5E5-4526-9A18-D4D27E2E748A.jpeg


0B19A825-2036-4D79-B2F4-8424FA16E405.jpeg


Toasted tortillas, slathered in Herdez “Guacamole Salsa”. Laid in the sliced ribeye, topped with a little pico. Add a little sour cream and a little more pico. Top with fresh cilantro, cotija cheese, freshly squeezed lime juice and Ma’s Hot Pot’s “Habanero Blood Orange” hot sauce
4007EF9D-DC1D-42D0-8100-7E6CEBBAD766.jpeg


1D671D74-4BC2-4103-976B-B1B6B8B9ACA7.jpeg


84D6C3FD-ABA0-49F2-A904-631D70FB11A9.jpeg


C8DB8CE2-17B7-4D11-A300-633E15018D56.jpeg


Thanks for looking, everybody :cheers:
Are you taking orders? Uber Eats maybe?!
 

Ashen

Extreme Member
leftover Costco rotisserie chicken tacos

chopped thigh meat reheated on comal

toasted some fresh white corn tortillahs

fresh pico

no queso fresco in house so shredded some mild fresh cheese I had in fridge.

pulled skin off and fried to crispy cracker then chopped fine for crunchy topping

mandadory fresh lime and hot sauce.
I normally reserve the clearly guilty for oysters but even with the lime I wanted an extra punch of acidity.

not the greatest pic but I was too hungry to do more than a fast snap.


PXL_20220528_193813818~2.jpg
 

MikeUSMC

Extreme Member
I’m almost embarrassed to tell you all that I’d never even HEARD OF “Birria Tacos” until about a month ago…

Anyway, here we go…
3lb chuck blade with the veggies and spices
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Purdy dang decent marbling for a Choice grade cut too
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Black Betty Dutch ovenficated to get Maillard reactified
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While that’s happening: Ancho, Guajillo, y Morita chile steepage:
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Large white onion, 5 Roma tomatoes, a whole head of garlic, and all of the spices:
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Errabody into the pool, including the chiles, plus 4 cups of beef stock:
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Cover and let simmer for about 30-45 minutes, then scoop out the chiles, blitz them up with 2 cups of the broth, and pour that purée back into the pool:
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Give it a good stir, then throw it onto the oven at 300°F for 2-3 hours, until the beef falls apart. Scoop out the beef and shred it. Set beef aside.

Where the pinche consommé wey?
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Throw down a fistful of Oaxaca scheeeeze onto each corn tillah
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Add that shredded beef, raw diced white onion, cilantro, and Fatalii pickled red onions:
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Fold in half and viva la planchaficate ‘em for about 45 seconds on each side. Open ‘em up and don’t forget to hit ‘em with some fresh lime squeezins and a pleezins.

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Chingon AF.

Even without ranch, piña, or green olives.

But don’t forget.

To dip them.

In that delicious consommé.

Before you Chairman Mao mowf fist this shit.

Hot, blue and righteous.

I Belieb to be Beliebin’.

That @texasblues

And his hermanos,

Miguel and Antonio.

And the rest of the Mexi-Hungarian-Alaskan-Texan amigos.

Would commence.

Butt rocketing.

With extreme prejudice.

Definitely some of

The most Killermanjaroest tacos I’ve ever made.

Broka da mowf.

Love your tacos.

And love the one you’re with.


Thanks for looking 🍻


Side note: We miss ya, @Guatemalan Insanity Pepper
I hope this post could make you smile up there, bro 🙏🏻 😊
 
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Grass Snake

Extreme Member
Dang dude you nailed it for the first time making Birria. I didn't know about GIP :cry:
 

MikeUSMC

Extreme Member
@Grass Snake Yeah, man. It really sucks :mope:


I’ve been reading this entire taco thread from the beginning, over the last couple of days (it’s a GREAT thread, front to back, lol). GIP’s posts always cracked me up :rofl: Not only was he a great cook, but he was just a great human being all around. I miss that dude, man. I’m honored to be able to have called him a friend 😔 :cheers:
 
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Ashen

Extreme Member
@MikeUSMC



Hot Blue and Righteous;



harder than penitentiary steel.



are you sure you don't have TB in a dry well in your basement?

"it puts the Pina in the taco or it doesn't get the pinche salsa wey"
 
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