Very Nice!
Fond my Tortilla flour and mixed up a cup of flours worth, will make them this afternoon.
Fond my Tortilla flour and mixed up a cup of flours worth, will make them this afternoon.
food Make your best taco.
- Thread starter texas blues
- Start date
Guatemalan Insanity Pepper said:
Well it was Apr 1.
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.....MikeUSMC said:
There are seriously legitimate reasons to be skeptical of tofu tacos
My fave Chinese joint here lets you select white or yellow tofu. Yellow tofu aka Burmese tofu, not soybeans, but chick pea flour/yellow split peas. Great in the right dishes. https://en.wikipedia.org/wiki/Burmese_tofu
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.
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.
Go Mexican with some grilled pineapple and a beer/achiote marinade.
The Hot Pepper said:
Sounds good.
But ya' know...
Bulgogi pork belly.
That would rock a taco!
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.
Not pictured: (store bought) guacamole and sour cream
Leftover smoked pulled brisket, poblanos, red bells, thin sliced radish, diced onion, chopped cilantro, minced garlic
Toasting the tortillas
Sautéed onion, garlic, and peppers
Plated
The stack: tortilla smothered in guac, sautéed veggies, brisket, more sautéed veggies, (raw) radish, then sour cream, topped with a little cilantro (I forgot to pick up some limes!
)
Comin' at ya!
Nom, nom, nom.....
Leftover smoked pulled brisket, poblanos, red bells, thin sliced radish, diced onion, chopped cilantro, minced garlic
Toasting the tortillas
Sautéed onion, garlic, and peppers
Plated
The stack: tortilla smothered in guac, sautéed veggies, brisket, more sautéed veggies, (raw) radish, then sour cream, topped with a little cilantro (I forgot to pick up some limes!
)Comin' at ya!
Nom, nom, nom.....
Marines.
Adapt.
Improvise.
Overcome.
Kick ass.
Make tacos.
Kick more ass.
Adapt.
Improvise.
Overcome.
Kick ass.
Make tacos.
Kick more ass.
Last night supper.
Soft Corn Turkey Tocao.
Not pretty but tastee
Soft Corn Turkey Tocao.
Not pretty but tastee
Meatloaf.
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.
Rolled oats.
Bigger than a baby's torso.
What ever will I do with it?
Tacos?
Amen.
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.
Rolled oats.
Bigger than a baby's torso.
What ever will I do with it?
Tacos?
Amen.
Got dang photobombin' cleavers!
Hybrid Mode 01 said:
Comedy gold!
texas blues said:
But isn't it hard to keep an edge on a gold bla... Oh, wait.
Sorry. Boss joke.