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Posted: 4/28/2021 3:02:08 PM EDT
[#1]
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Posted: 4/28/2021 3:07:33 PM EDT
[#2]
I'll be in Tijuana for the next four days. First stop is my favorite cart.
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Posted: 4/28/2021 3:12:06 PM EDT
[#3]
Tiny corn tortillas
Leftover brisket, warmed up with some adobado seasoning (the good kind, with MSG) Cilantro Pickled red onion (thinly slice, throw in a jar with a bit of red wine vinegar and salt - shake every 30 minutes - should be ready in about an hour) Habanero sauce Squeeze of fresh lime Holy moly, those are good. Brisket is awesome, but we usually wind up with leftovers and microwaved brisket kinda sucks - unless you make tacos! Once we figured that out, the leftovers go quick. |
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Posted: 4/28/2021 3:15:52 PM EDT
[#4]
I hate that my local go-to Mex place can't do proper street tacos. You have to ask for cilantro, onion, and lime? Otherwise you get meat inside 2 soft corn tortillas, and a side of the table salsa. As much as I've eaten there and ordered that, it should be a staple menu item. With my name on it.
Wish I could find a taco truck that came close to my AO. I do enjoy a classic American taco, i.e., Taco Bell. Crunchy supreme. Granted, they are something entirely different than a street taco but just as good, and more readily available. |
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Posted: 4/28/2021 3:17:54 PM EDT
[#5]
Quote HistoryQuoted: I'm a simple man (actually, treading dangerously close to Thorazine territory.) Ortega hard shells. Ground chuck. Any brand of powdered taco seasoning - add extra cayenne pepper and Ancho chili powder. Diced tomato Lettuce Pickled jalapenos Diced onion Shredded Kraft Mexican blend cheese NO CILANTRO.  Extra fillings get stuffed into a soft flour tortilla. Nom Nom. This, except I first line the shell with refried beans. |
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Posted: 4/28/2021 3:19:54 PM EDT
[#6]
Carne Guisada add hot sauce
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Posted: 4/28/2021 3:22:13 PM EDT
[#7]
Quote HistoryQuoted: I'll be in Tijuana for the next four days. First stop is my favorite cart. https://www.ar15.com/media/mediaFiles/85319/56344E7C-51A6-450E-A3CF-E5D925324CDB_jpe-1922357.JPG @el_hombre How much does he charge for you to put your head under the spit and carve meat directly into your mouth? |
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Posted: 4/28/2021 3:23:05 PM EDT
[#8]
Quote HistoryQuoted: Birria Tacos are best tacos. Meat , cheese, onion, cilantro, tortilla dipped in meat juice then fried. Then you dip the whole thing in meat juice again and enjoy. https://www.ar15.com/media/mediaFiles/329281/5367B59E-CCFB-480F-9227-CB493ABFAC03_jpe-1921656.JPG  Dayuuummm!!! ... |
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Posted: 4/28/2021 3:23:20 PM EDT
[#9]
Quote HistoryQuoted: Just no fish. Gross stuff doesn't belong in tacos. Whoever invited that was probably a democrat.  Vertical Seafood Taco |
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Posted: 4/28/2021 3:23:36 PM EDT
[#10]
Fajita tacos are best tacos.
Ensenada style (or San Diego style) fried fish tacos are second best, Tacos al pastor (Lebanese-Mexican) are also excellent. Carne guisada another favorite My oldest son loves barbacoa (con ojos y cesos) Brisket tacos are always a favorite at my house, as are pulled pork. |
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Posted: 4/28/2021 3:28:48 PM EDT
[#11]
Quote HistoryOk gringos, listen up- This pic shows what a flour tortilla is supposed to look like. See those manchitos (spots)? They’re from properly toasting the tortilla on the parilla. If your flour tortilla doesn’t have dark, scorched spots, you’re doing it wrong. |
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Posted: 4/28/2021 3:29:01 PM EDT
[#12]
Quote HistoryQuoted: I love tacos. And Burritos. And Gorditas. There's a little local Mexican grocery store near me that has THE BEST Gorditas. I prefer the Carne Asada, but will also eat Lengua, El Pastor, ground beef, grilled chicken, fish, shrimp, chorizo....ehhh, anything. Pulled pork BBQ and beef brisket also make excellent tacos and burritos (with slaw and beans). Possibly the best tacos I ever had were on my honeymoon in Costa Rica. We grabbed lunch at a hole in the wall. A local fisherman had brought in a Marlin the day before and we had fresh Marlin tacos. Yum. Where my family's from, gorditas have no filling. They are made with a sweetened and spiced dough and look kinda like thick corn tortillas, and they get fried and they puff up when you fry them, which is why they are called gorditas. I mostly saw them served with breakfast. They just get eaten straight-up as-is. |
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Posted: 4/28/2021 3:36:46 PM EDT
[#13]
Quote HistoryQuoted: Where my family's from, gorditas have no filling. They are made with a sweetened and spiced dough and look kinda like thick corn tortillas, and they get fried and they puff up when you fry them, which is why they are called gorditas. I mostly saw them served with breakfast. They just get eaten straight-up as-is. Super regional, in my experience. I’ve even seen them used in pairs to make sandwiches. |
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Posted: 4/28/2021 3:39:16 PM EDT
[#14]
Had fish tacos last night. Fresh caught bass and crappie that was breaded and deep fried, along with store bought catfish nuggets, and some grilled on the griddle swai and a piece of grilled salmon that was lunch today on a strawberry salad. Fresh pico is a plus. I usually use some tanjin, Cajun seasoning, or a homemade saltpeppergarliconionpowder concoction for fish. Usually lettuce as kids don't care for the cabbage/ slaw mix, cheese, seasoned black beans, and salsa
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Posted: 4/28/2021 3:59:31 PM EDT
[#15]
Speaking of salsa, what's the proper name for the brownish-red spicy salsa that most tex-mex places serve with tacos carne asada?
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Posted: 4/28/2021 4:02:10 PM EDT
[#16]
Quote HistoryThis pretty much nails it. When we smoke a full brisket we use the point meat, shredded and simmered in seasoning for use in tacos and burritos. Takes them to another level. BTW always need lime with tacos..... |
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Posted: 4/28/2021 4:03:07 PM EDT
[#17]
Quote HistoryQuoted: White onion Cilantro Cotija cheese The rest of you are wrong and should feel bad. You forgot lime. |
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Posted: 4/28/2021 4:15:13 PM EDT
[#18]
Quote HistoryQuoted: Speaking of salsa, what's the proper name for the brownish-red spicy salsa that most tex-mex places serve with tacos carne asada? Salsa taquera(more like a sauce) or salsa ranchera(thicker and roasted) |
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Posted: 4/28/2021 4:16:58 PM EDT
[#19]
life hack
they give you two tortillas with a taco because they want you to make two tacos so you empty half into one and voila, two tacos this is for tax purposes |
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Posted: 4/28/2021 4:18:03 PM EDT
[#20]
Tacos al Pastor for me please.
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Posted: 4/28/2021 4:20:08 PM EDT
[#21]
Quote HistoryQuoted: life hack they give you two tortillas with a taco because they want you to make two tacos so you empty half into one and voila, two tacos this is for tax purposes 
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Posted: 4/28/2021 4:20:31 PM EDT
[#22]
Quote HistoryQuoted: Carnitas, cilantro, onion, lime, and green salsa or guac. Nailed it. Really, I'm fine with just the onions cilantro and limes. Simple. Delicious. |
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Posted: 4/28/2021 4:40:40 PM EDT
[#23]
Quote HistoryQuoted: Super regional, in my experience. I’ve even seen them used in pairs to make sandwiches. Quote HistoryQuoted: Quoted: Where my family's from, gorditas have no filling. They are made with a sweetened and spiced dough and look kinda like thick corn tortillas, and they get fried and they puff up when you fry them, which is why they are called gorditas. I mostly saw them served with breakfast. They just get eaten straight-up as-is. Super regional, in my experience. I’ve even seen them used in pairs to make sandwiches. They also make a non-sweetened version in the area that is fried until it gets crispier on the outside and it has toppings on it like a little tostada. IIRC, the sweet ones sometimes are made with cheese in the dough mix, too. The sweet ones look like this when they are puffy: The ones served like tostadas look like this:  |
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Posted: 4/28/2021 5:17:33 PM EDT
[#24]
Quote HistoryQuoted: They also make a non-sweetened version in the area that is fried until it gets crispier on the outside and it has toppings on it like a little tostada. IIRC, the sweet ones sometimes are made with cheese in the dough mix, too. The sweet ones look like this when they are puffy: https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcThxBhTBCHacYO7jkrSSmfE1_cXgjzRe73koA&usqp=CAU The ones served like tostadas look like this: https://1.bp.blogspot.com/-7qXIqd4wHZs/XRKjg1uSsgI/AAAAAAAAABc/JjIpq4rtC1U2WpiU628uZRwS3ffhVGgEACLcBGAs/s1600/Gorditas.jpg Quote HistoryQuoted: Quoted: Quoted: Where my family's from, gorditas have no filling. They are made with a sweetened and spiced dough and look kinda like thick corn tortillas, and they get fried and they puff up when you fry them, which is why they are called gorditas. I mostly saw them served with breakfast. They just get eaten straight-up as-is. Super regional, in my experience. I’ve even seen them used in pairs to make sandwiches. They also make a non-sweetened version in the area that is fried until it gets crispier on the outside and it has toppings on it like a little tostada. IIRC, the sweet ones sometimes are made with cheese in the dough mix, too. The sweet ones look like this when they are puffy: https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcThxBhTBCHacYO7jkrSSmfE1_cXgjzRe73koA&usqp=CAU The ones served like tostadas look like this: https://1.bp.blogspot.com/-7qXIqd4wHZs/XRKjg1uSsgI/AAAAAAAAABc/JjIpq4rtC1U2WpiU628uZRwS3ffhVGgEACLcBGAs/s1600/Gorditas.jpg The fat chalupa style is what I’m most used to. I don’t want them all the time, but occasionally? Awesome. |
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Posted: 4/28/2021 5:30:02 PM EDT
[#25]
Quote HistoryQuoted: They also make a non-sweetened version in the area that is fried until it gets crispier on the outside and it has toppings on it like a little tostada. IIRC, the sweet ones sometimes are made with cheese in the dough mix, too. The sweet ones look like this when they are puffy: https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcThxBhTBCHacYO7jkrSSmfE1_cXgjzRe73koA&usqp=CAU The ones served like tostadas look like this: https://1.bp.blogspot.com/-7qXIqd4wHZs/XRKjg1uSsgI/AAAAAAAAABc/JjIpq4rtC1U2WpiU628uZRwS3ffhVGgEACLcBGAs/s1600/Gorditas.jpg The local place makes those puffy ones, but they aren't really sweet, just crunchy, and they have carne asada and cilantro and a little goat cheese(?) in them. Mmmmm. |
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Posted: 4/28/2021 5:39:37 PM EDT
[#26]
OP, don't let these people get you down.
Nothing wrong with tacos a la los gringos. Let your gringo flag fly. Say it loud. I'm a gringo and proud.  |
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Posted: 4/28/2021 10:23:59 PM EDT
[#27]
Quote HistoryThat right there is a fucking PROPER flour tortilla! |
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Posted: 4/29/2021 1:02:08 AM EDT
[#28]
Since we are now talking about tortillas de harina. Any of you guys been to a Cola War?
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Posted: 4/29/2021 1:10:02 AM EDT
[#29]
Quote HistoryQuoted: Since we are now talking about tortillas de harina. Any of you guys been to a Cola War? Yeah, and I OD'd on your tortillas!  Sooooo good!
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Posted: 4/29/2021 1:11:00 AM EDT
[#30]
For me the perfect taco has lettuce, tomato, cheese, sour cream & fresh jalapeño. I do like a specific hot sauce on tacos which is kinda random...Jason’s Mom’s Sauce (thank me later). Also, how did you clowns make it 3 pages without this gif???
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Posted: 4/29/2021 9:30:30 AM EDT
[#31]
Quote HistoryQuoted: Al Pastor - very nice! Quote HistoryQuoted: Al Pastor - very nice! First time I made them, I thought, "Where have these been all my life?. I've got a couple cases of MRE tray taco meat. It's actually not to bad. Looks like Taco Bell, but without the blowouts afterword. |
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Posted: 5/1/2021 11:31:13 PM EDT
[#32]
Quote HistoryQuoted: Where is this, looks fantastic! Tingy in McAllen, TX. I'm sure there's other places that make Birria Tacos but I can vouch for these. |
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Posted: 5/1/2021 11:33:36 PM EDT
[#33]
Came here expecting Tacoma thread. Leaving surprisingly refreshed
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Posted: 5/2/2021 9:04:58 AM EDT
[#34]
Quote HistoryQuoted: Came here expecting Tacoma thread. Leaving surprisingly refreshed It's kind of like any thread that talks about "Rush." You have to peak in it to know of it's about the band, or about the late Mr. Limbaugh. |
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Posted: 5/2/2021 9:24:15 AM EDT
[#35]
Quote HistoryQuoted: Speaking of salsa, what's the proper name for the brownish-red spicy salsa that most tex-mex places serve with tacos carne asada? Salsa Roja? I’m probably wrong. |
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Posted: 5/2/2021 9:27:40 AM EDT
[#36]
Quote HistoryQuoted: They guys selling them didnt speak a lick of English, so I trust their taco judgement. Quote HistoryQuoted: Quoted: Canned Pineapple, on a taco? https://www.ar15.com/images/smilies/smiley_confused.gif Someone ban this guy  They guys selling them didnt speak a lick of English, so I trust their taco judgement.  Attached FileThese guys - actually cute younger gals (smart marketing) - speak English - I trust them more   Attached FileLike our fav sushi place, often the only English primary speakers there |
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Posted: 5/6/2021 12:59:36 AM EDT
[#37]
On second thought, if a Meteor hits on Friday, Tuesday will hence forth be nacho day.
I'll just cook-up some taco "meat" maybe throw in some whole black beans or refried beans, open a bag of corn chips and make due with jarred salsa, canned cheese and canned ja-la-pee-noes( ). |
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Posted: 5/6/2021 1:20:45 AM EDT
[#38]
Quote HistoryQuoted: This pretty much nails it. When we smoke a full brisket we use the point meat, shredded and simmered in seasoning for use in tacos and burritos. Takes them to another level. BTW always need lime with tacos..... Quote HistoryQuoted: This pretty much nails it. When we smoke a full brisket we use the point meat, shredded and simmered in seasoning for use in tacos and burritos. Takes them to another level. BTW always need lime with tacos..... Yep! This was day two pulled pork fried in lard and seasoning. But I've done it with brisket too.  |
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Posted: 5/6/2021 5:00:08 AM EDT
[#39]
Always built tacos in the standard gringo fashion (meat, sauce, cheese, lettuce, tomato) but added slabs of fresh avocado one time....been doing it since.
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Posted: 5/6/2021 5:21:59 AM EDT
[#40]
Damn, now I want taco's.
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Posted: 5/6/2021 5:47:17 AM EDT
[#41]
Quote HistoryQuoted: Birria Tacos are best tacos. Meat , cheese, onion, cilantro, tortilla dipped in meat juice then fried. Then you dip the whole thing in meat juice again and enjoy. https://www.ar15.com/media/mediaFiles/329281/5367B59E-CCFB-480F-9227-CB493ABFAC03_jpe-1921656.JPG motherofgod.jpg |
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Posted: 5/6/2021 7:02:22 AM EDT
[#42]
Quote HistoryQuoted: This, except I first line the shell with refried beans. Works for me. |
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Posted: 5/6/2021 7:21:59 AM EDT
[#43]
Quote HistoryQuoted: Carnitas, cilantro, onion, lime, and green salsa or guac. And here is the proper answer...end of discussion. |
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Posted: 5/6/2021 11:03:57 AM EDT
[#44]
Had tacos last night in favor of Cinco de Mayo. Local place did some where it was steak and chorizo. Wew.
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Posted: 5/6/2021 12:09:57 PM EDT
[#45]
Quote HistoryQuoted: That's a gyro. If it was lamb it would be a gyro. Al Pastor is Pork and delicious. My favorite kind of taco. Quote HistoryQuoted: Quoted: Quoted: Someone ban this guy It's a thing. And it's good. Never had it on a taco but love an al pastor burrito. https://en.m.wikipedia.org/wiki/Al_pastor If it was lamb it would be a gyro. Al Pastor is Pork and delicious. My favorite kind of taco. |
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Posted: 5/6/2021 12:12:37 PM EDT
[#46]
How about a taco lasagna/casserole type deal? I'm gonna make one shortly but im just winging it. Need something for the late shift the next few days and I'm tired and my back is obliterated.
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Posted: 5/6/2021 12:13:16 PM EDT
[#47]
Did some carne asada the other night..
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Posted: 5/6/2021 12:15:23 PM EDT
[#48]
Quote HistoryQuoted: All tacos. All the tacos Shrimp https://www.ar15.com/media/mediaFiles/86202/F09C6F8C-A394-40F1-9BA8-A805C2E30B63_jpe-1921680.JPG |
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Posted: 5/6/2021 12:15:55 PM EDT
[#49]
Quote HistoryQuoted: Birria Tacos are best tacos. Meat , cheese, onion, cilantro, tortilla dipped in meat juice then fried. Then you dip the whole thing in meat juice again and enjoy. https://www.ar15.com/media/mediaFiles/329281/5367B59E-CCFB-480F-9227-CB493ABFAC03_jpe-1921656.JPG
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Posted: 5/6/2021 12:18:08 PM EDT
[#50]
Quote HistoryQuoted: Birria Tacos are best tacos. Meat , cheese, onion, cilantro, tortilla dipped in meat juice then fried. Then you dip the whole thing in meat juice again and enjoy. https://www.ar15.com/media/mediaFiles/329281/5367B59E-CCFB-480F-9227-CB493ABFAC03_jpe-1921656.JPG I've never seen nor heard of this, but I would eat that whole box! |
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