food Make your best taco.

[ahayastani]

Self-made blue tortilla with chistorra, beans and mango salad.
 
Mango salad: 2 mangoes Ataulfo, handful cilanto, bit of onion, jalapeño, lime juice, pinch of salt.
 

 ​

 

[The_NorthEast_ChileMan]

Saw this on TV & was unsure where to  put it - So I figured one was tacos.............
 
 

https://youtu.be/t9YQZhUYSS8​

 

[dragonsfire]

Home made Tortilla.
Beans and rice and Gouda. Garden Tomato, Atomic Pepper spice.

 

[The Hot Pepper]

Gordita!

 

[peppersproutfarm]

Tofu adobo street tacos. Adobo was homemade/grown. With "chipotle" Spanish rice and refried black beans.

 

[The Hot Pepper]

 

[HellfireFarm]

Tofu adobo street tacos. Adobo was homemade/grown. With "chipotle" Spanish rice and refried black beans.

Now I want tacos. And I just had tacos.

 

[rgreenberg2000]

I like tacos......

Chile Colorado (with pork, cooked on my pellet smoker ~8 hours total), and some freshly made flour tortillas.

Rich

 

[HellfireFarm]

Non-traditional: NC BBQ (smoked pulled pork) with cole slaw

I've come to prefer this to sandwiches.

 

[MikeUSMC]

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

Grillin’ the piña for the pico

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

Thanks for looking, everybody

 

[Bou]

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

Grilling’ the piña for the pico

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

Thanks for looking, everybody

Are you taking orders? Uber Eats maybe?!

 

[Ashen]

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.

 

[dragonsfire]

Curry Wurst Taco

Orach Spinach
Curry Tomato Sauce
Fresno peppers
Garlic Cucumber sauce.

 

[Rymerpt]

Awhile back I had a taco party. They went fast as lightning. I was able to capture this photo though:

Rymerpt

 

[MikeUSMC]

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

Purdy dang decent marbling for a Choice grade cut too

Black Betty Dutch ovenficated to get Maillard reactified

While that’s happening: Ancho, Guajillo, y Morita chile steepage:

Large white onion, 5 Roma tomatoes, a whole head of garlic, and all of the spices:

Errabody into the pool, including the chiles, plus 4 cups of beef stock:

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:

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?

Throw down a fistful of Oaxaca scheeeeze onto each corn tillah

Add that shredded beef, raw diced white onion, cilantro, and Fatalii pickled red onions:

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.

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

 

[Grass Snake]

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

 

[MikeUSMC]

@Grass Snake Yeah, man. It really sucks

The loss of a great friend.

It is with great sadness and teary eyes that I write these words about the recent passing of my dear friend and well respected THP member Andrew who was more commonly known here as Guatemalan Insanity Pepper, or GIP for short. GIP and I met many years ago here on the forum, his presence here...

thehotpepper.com

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 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

 

[Grass Snake]

He was a great dude, it won't be the same around here without him.

 

[Tinkerbelle]

OMG someone feed me a taco right NOW

 

[Ashen]

@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"