food The General Taco thread. All things taco.

Rymerpt said:
13239311_10153669165940677_6418507276845594997_n_zpsywzng1pb.jpg



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http://i1379.photobucket.com/albums/ah133/rymerptthp/13179256_10153669166000677_8171202920361607656_n_zpscho0bexk.jpg[/img


I did a taco party tonight.

Fresh calamari (even cleaned it)

Red snapper

Chicken

Groundbeef

D3's pickled onions

D3's mango/pineapple salsa

Guac squeeze

TB's Baja squeeze

Pico de gallo

Sour cream

Queso

Cabbage

Margaritas

Friends and fun
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I was going to say, those tacos right there would totally gave my crown a run for the money...did you borrow a camera? Pics are very nice looking.
Click to expand...
 
Rymerpt said:
13239311_10153669165940677_6418507276845594997_n_zpsywzng1pb.jpg



0514161819-00_zpszrsbqmlm.jpg



13179256_10153669166000677_8171202920361607656_n_zpscho0bexk.jpg



I did a taco party tonight.

Fresh calamari (even cleaned it)

Red snapper

Chicken

Groundbeef

D3's pickled onions

D3's mango/pineapple salsa

Guac squeeze

TB's Baja squeeze

Pico de gallo

Sour cream

Queso

Cabbage

Margaritas

Friends and fun
Click to expand...
 
Beautiful spread!
 
Tacos with seasoned chopped steak from the local Chicago Mexican grocer, fresh flour tortillas that I blackened on the stove, and I used a Yucatecan technique where I dropped shredded chihuahua cheese over the 2 mounds of meat in the cast iron skillet.  It resulted in awesome melted and crispy cheese (hard to see here but I used this approach).  Fillings were simple - jalapenos, avocado, white onion, cilantro and a lot of lime.  The acidity here is key.
 
IMG_6093.jpg
 
They do look nice and tasty
Flour tortillas are for burrito's
TACO'S are corn tortilla based,white or yellow masa
Just a tip from real Taco country
 
bierz said:
Tacos with seasoned chopped steak from the local Chicago Mexican grocer, fresh flour tortillas that I blackened on the stove, and I used a Yucatecan technique where I dropped shredded chihuahua cheese over the 2 mounds of meat in the cast iron skillet.  It resulted in awesome melted and crispy cheese (hard to see here but I used this approach).  Fillings were simple - jalapenos, avocado, white onion, cilantro and a lot of lime.  The acidity here is key.
 
IMG_6093.jpg
Click to expand...
 
Got to side with TKNS here, unless you're making desert tacos then they should never be flour (or heaven forbid the monstrosity that is "soft corn") tortillas.
Basically everything else except chips/nachos should be made from flour but, if the first ingredient isn't corn, they should never touch a real taco.
 
As I stated on another forum:
 
"I have found that eating tacos regularly is the secret to living a deeply satisfying life. Besides the fact that they just taste so darn good, they are the perfect food and the ideal balance between carbs, protein, and fat. When you make the tacos with homemade tortillas, it kicks the taste factor up to a whole new level."
 
Some of my taco cooks on homemade corn tortillas:
 
Ribeye and Al Pastor, with Salsa Roja & Verde:
 
DSC_1108.jpg

 
Grilled chicken tacos:
 
DSC_0433.jpg

 
Grilled skirt steak:
 
DSC_0045.jpg

 
Salvadoran chorizo with salsa verde:
 
Tacos%206%2018%202016%20DSC_0860%20_zpsrsuzkkm1.jpg

 
 
 
 
 
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