User Panel
User Panel
User Panel
|
Posted: 4/27/2021 10:55:33 PM EDT
[#1]
Quote HistoryQuoted: Barbacoa and a little bit of cheese. |
|
|
|
Posted: 4/27/2021 11:05:15 PM EDT
[#2]
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 This guy knows whats up.... |
|
|
|
Posted: 4/27/2021 11:18:21 PM EDT
[#3]
What? No tripas?
|
|
|
|
Posted: 4/28/2021 12:02:04 AM EDT
[#4]
Quote HistoryQuoted: Just no fish. Gross stuff doesn't belong in tacos. Whoever invited that was probably a democrat. Fish tacos are awesome, the battered fish stick style was invented in San Diego. Delicious. The del Taco fish taco, one of the best things in a fast food restaurant around.   Grilled fish also makes a good taco, sabrosa!  |
|
|
|
Posted: 4/28/2021 12:09:18 AM EDT
[#5]
|
|
|
|
Posted: 4/28/2021 12:10:58 AM EDT
[#6]
Quote HistoryQuoted: Fish tacos that I have regularly (not my pic) https://www.ar15.com/media/mediaFiles/342434/Corazonft_png-1921775.JPG Nice nails bro |
|
|
|
Posted: 4/28/2021 12:11:42 AM EDT
[#7]
Quote HistoryQuoted: Nice nails bro Quote HistoryQuoted: Quoted: Fish tacos that I have regularly (not my pic) https://www.ar15.com/media/mediaFiles/342434/Corazonft_png-1921775.JPG Nice nails bro  Attached File |
|
|
|
Posted: 4/28/2021 12:30:36 AM EDT
[#8]
Grilled, raw, or caramelized onions; grilled, sautéed, or raw hot peppers; cilantro; lime juice (sometimes, with some stuff); cotija cheese; and a tasty, hot salsa are what go in my tacos. Lettuce is fine on a hard taco, I guess. It doesn't really need it, though.
|
|
|
|
Posted: 4/28/2021 12:33:53 AM EDT
[#9]
I like to make fish tacos every few months.
I get the beer battered fish filets you bake in the oven. I use two of the white corn tortillas, and I soften them up in the microwave. I top them with home made pico, which I make with roma tomatoes, onions, cilantro, a little lime juice, and a dash of garlic powder and cumin. I also make a sauce with about a half cup mayo and a half cup sour cream. Into that goes a dash of chipotle powder, a dash of cumin, some garlic powder, salt, black pepper, minced pickled jalapeno slices and a teaspoon of the juice from the jalapeno jar, and a healthy few dashes of Cholula hot sauce. I never measure anything but it comes out pretty consistent every time. The tortillas go down on the plate, then the fish, then the sauce and pico, and finally some shredded cabbage. |
|
|
|
Posted: 4/28/2021 12:35:23 AM EDT
[#10]
Quote HistoryQuoted: Fish tacos are awesome, the battered fish stick style was invented in San Diego. Delicious. The del Taco fish taco, one of the best things in a fast food restaurant around. https://deltaco.com/files/menu/item/1-thumb_beerbatteredfishtaco.jpg?v=3.992 https://media-cdn.tripadvisor.com/media/photo-s/11/f8/2b/1f/fish-taco.jpg Grilled fish also makes a good taco, sabrosa! https://www.curiouscuisiniere.com/wp-content/uploads/2013/05/Fish-Tacos-1816.21.jpg There isn't a Del Taco within 80 miles of me but I make it a point to get some fish tacos there every time I'm near one. |
|
|
|
Posted: 4/28/2021 1:17:48 AM EDT
[#11]
Corn tortilla, beer battered halibut or rockfish, shredded cabbage, diced tomato, sriracha, cotija cheese.
|
|
|
|
Posted: 4/28/2021 1:24:55 AM EDT
[#12]
Quote HistoryQuoted: Bacon, egg, and cheese taquito from Whataburger for the win!  Pro tip: order some hash browns and throw them in. Now you have bacon, egg, potato, and cheese tacos. |
|
|
|
Posted: 4/28/2021 1:38:39 AM EDT
[#13]
Going with the intent of the op for shelf stable ingredients:
You’re going to need a tortilla, so flour, a shelf stable fat like lard, salt, baking powder, and potable water. You could keep canned chicken, fish, or spam for meats. Maybe use the liquid from the cans to make your tortillas and save water? Veggies are going to be pickled cabbage, onions, tomatoes, and jalapeños. You could use canned cheese sauce or processed cheese food for a dairy. Try freeze dried cilantro for garnish. |
|
|
|
Posted: 4/28/2021 2:43:34 AM EDT
[#14]
Quote HistoryQuoted: Going with the intent of the op for shelf stable ingredients: You’re going to need a tortilla, so flour, a shelf stable fat like lard, salt, baking powder, and potable water. You could keep canned chicken, fish, or spam for meats. Maybe use the liquid from the cans to make your tortillas and save water? Veggies are going to be pickled cabbage, onions, tomatoes, and jalapeños. You could use canned cheese sauce or processed cheese food for a dairy. Try freeze dried cilantro for garnish. The most grotesque food response yet. 
|
|
|
|
Posted: 4/28/2021 2:50:10 AM EDT
[#15]
 
|
|
|
|
Posted: 4/28/2021 2:54:04 AM EDT
[#16]
Quote HistoryQuoted: The most grotesque food response yet. Quote HistoryQuoted: Quoted: Going with the intent of the op for shelf stable ingredients: You’re going to need a tortilla, so flour, a shelf stable fat like lard, salt, baking powder, and potable water. You could keep canned chicken, fish, or spam for meats. Maybe use the liquid from the cans to make your tortillas and save water? Veggies are going to be pickled cabbage, onions, tomatoes, and jalapeños. You could use canned cheese sauce or processed cheese food for a dairy. Try freeze dried cilantro for garnish. The most grotesque food response yet. Reading is fundamental. The OP isn’t asking what your favorite taco is. He’s not even asking what makes a great taco. He’s asking if the meteor hits tomorrow, what can he keep on the shelf so that he can eat tacos in the post apocalypse. Pretend it’s, “The Road,” and you’re trying to have taco Tuesday for your kid. How do you do it? |
|
|
|
Posted: 4/28/2021 2:58:59 AM EDT
[#17]
Quote HistoryQuoted: We chop up onion and cilantro and mix it together with some lime juice and garlic. Let it sit in the fridge for a couple hours before use. That with a little cheese or sour cream is all I usually put on there. I use this a lot too: https://images-na.ssl-images-amazon.com/images/I/61yHY59qwoL._SL1000_.jpg  You have spoken the truth. The truth is real. Herdez is. It is life. Every time I cook Migas or Papas con Juevos it goes on. I did chorizo but that shit murders my stove with grease |
|
|
|
Posted: 4/28/2021 4:25:35 AM EDT
[#18]
Taco Bell for the win!
|
|
|
|
Posted: 4/28/2021 4:34:29 AM EDT
[#19]
This thread has me craving tacos at 3:34am.
|
|
|
|
Posted: 4/28/2021 5:07:14 AM EDT
[#20]
Avocado, cilantro, diced onions and hot sauce. Nothing more is needed for a good carne asada taco on a homemade flour tortilla (double).
None of that is shelf stable though except the hot sauce. |
|
|
|
Posted: 4/28/2021 5:09:43 AM EDT
[#21]
Quote HistoryQuoted: Just no fish. Gross stuff doesn't belong in tacos. Whoever invited that was probably a democrat. lol |
|
|
|
Posted: 4/28/2021 5:18:19 AM EDT
[#22]
depends on the taco
Usually onion, cilantro and jalapeno. Sometimes pico and guac. Lately, grilled then caramelized onion with strips of roasted poblano pepper. If I want some sort of crema I usually will blend up a couple of chipotle in adobo from a can in sour cream or mexican table cream. |
|
|
|
Posted: 4/28/2021 5:26:27 AM EDT
[#23]
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 
|
|
|
|
Posted: 4/28/2021 5:35:56 AM EDT
[#24]
Quote HistoryQuoted: Just no fish. Gross stuff doesn't belong in tacos. Whoever invited that was probably a democrat. I'm not generally a fish kind of guy. Really, I pretty much avoid it whenever possible. But, fish tacos...on the beach in Mexico... are a force to be reckoned with. |
|
|
|
Posted: 4/28/2021 5:38:53 AM EDT
[#25]
Quote History |
|
|
|
Posted: 4/28/2021 5:41:49 AM EDT
[#26]
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 That looks awesome.
|
|
|
|
Posted: 4/28/2021 5:43:47 AM EDT
[#27]
OP is either trolling or it's truly sad if that's what he thinks tacos are made of.
|
|
|
|
Posted: 4/28/2021 10:24:57 AM EDT
[#28]
When I make em, shredded cabbage, pico, guac, melted Oaxaca queso and hot sauce.
|
|
|
|
Posted: 4/28/2021 10:34:34 AM EDT
[#29]
I like to fry up canned hominy in butter till they are crisp and put them in my tacos.
Adds a nice flavor and texture. |
|
|
|
Posted: 4/28/2021 10:36:20 AM EDT
[#30]
|
|
|
|
Posted: 4/28/2021 10:37:35 AM EDT
[#31]
Quote HistoryQuoted: Just no fish. Gross stuff doesn't belong in tacos. Whoever invited that was probably a democrat.  Attached File Attached File |
|
|
|
Posted: 4/28/2021 10:42:14 AM EDT
[#32]
Quote HistoryQuoted: 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 Quote HistoryQuoted: 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 Grilled pineapple is awesome on tacos al pastor! On beef or barbacoa I like shredded cabbage, cilantro, onion, and thin sliced radish. A little spicy tomatillo or chipotle sauce to kick it up a notch sometimes. |
|
|
|
Posted: 4/28/2021 10:48:06 AM EDT
[#33]
A welcome change would be less is more.
|
|
|
|
Posted: 4/28/2021 10:50:33 AM EDT
[#34]
I started making my own corn tortillas and they are so much better.
 Attached File Attached File Attached File |
|
|
|
Posted: 4/28/2021 10:58:26 AM EDT
[#35]
Quoted: Mainly taco fixings. My normal go to are lettuce, tomatoes, maybe onion, cheese and sour cream. I don't use much "taco sauce" any more since I started using beef broth instead of water with the taco season, sauce is not needed. Now the purpose of this thread is to come up with options that are pantry stable. A Meteor could hit on Friday, which mean none of the above for Taco Tuesday. Sure, I can substitute fresh tomatoes for canned tomatoes with chilies or plan old canned salsa and canned cheese sauce but I'm looking for other ideas. Beans are on the table. That sounds like a midwestern taco. Peppers, carmelized onions, cilantro, rojo sauce, some machaca and a bit of queso, and some kind of shredded tenderized meat (let's just agree that a good marinated/slow cooked barbacoa is the right answer). <-----proper taco |
|
|
|
Posted: 4/28/2021 11:00:06 AM EDT
[#36]
Quote HistoryQuoted: Al Pastor - very nice! Al Pastor is indeed the best taco there is. |
|
|
|
Posted: 4/28/2021 11:00:18 AM EDT
[#37]
If you are using a seasoning pack that says "Tacos" on it, then you are not making tacos. You are putting spicy sloppy joes in a flour tortilla.
|
|
|
|
Posted: 4/28/2021 11:01:50 AM EDT
[#38]
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  Attached File |
|
|
|
Posted: 4/28/2021 11:05:02 AM EDT
[#39]
Quote HistoryQuoted: Reading is fundamental. The OP isn’t asking what your favorite taco is. He’s not even asking what makes a great taco. He’s asking if the meteor hits tomorrow, what can he keep on the shelf so that he can eat tacos in the post apocalypse. Pretend it’s, “The Road,” and you’re trying to have taco Tuesday for your kid. How do you do it? Quote HistoryQuoted: Quoted: Quoted: Going with the intent of the op for shelf stable ingredients: You’re going to need a tortilla, so flour, a shelf stable fat like lard, salt, baking powder, and potable water. You could keep canned chicken, fish, or spam for meats. Maybe use the liquid from the cans to make your tortillas and save water? Veggies are going to be pickled cabbage, onions, tomatoes, and jalapeños. You could use canned cheese sauce or processed cheese food for a dairy. Try freeze dried cilantro for garnish. The most grotesque food response yet. Reading is fundamental. The OP isn’t asking what your favorite taco is. He’s not even asking what makes a great taco. He’s asking if the meteor hits tomorrow, what can he keep on the shelf so that he can eat tacos in the post apocalypse. Pretend it’s, “The Road,” and you’re trying to have taco Tuesday for your kid. How do you do it? I guess RIF, I didn't read past the first sentence in the OP and went right to what makes a good taco. So the above, could substitute masa for the flour and make corn tortillas too. The canned meats aren't a bad idea but it will be more important to have topping ingredients and enhancers should it go past what's in the pantry to making tacos out of whatever meat is available. I'd recommend lots of cans of diced green chile (good source of vitimin C too) Huge bottles of hot sauce (Tapatio, Valentina, or the like) a little goes on the finished taco, but this is more important as the marinade. If you're going to grill the meat (Beef, pork, venison, elk, chicken, quail, rabbit ,dove, rat, pigeon, raccoon) drown the meat in hot sauce for a while, then grill it. If it's going to be pan cooked, cut way back on the hot sauce in the marinade unless you're cooking something nasty and you don't want to taste it. Important seasonings that will be shelf stable, Chili powder (or a shit ton of dried chilies and grind your own) cumin, dried onion and dried garlic salt, pepper. Mayonnaise is also shelf stable, at least until opened. This sounds gross, but mixed with a little water and hot sauce will make a fine sour cream like topping. A shelf stable aged cheese like Parmesan will make a decent substitute for Cotija sprinkled on a finished taco. The most important thing, if you want to make tacos forever, first learn how to make tortillas. Everything you put in a tortilla is a taco. |
|
|
|
Posted: 4/28/2021 11:05:40 AM EDT
[#40]
I'm a purist.
Cilantro, onions and lime. Burritos, different story 
|
|
|
|
Posted: 4/28/2021 11:07:16 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 Good lord, never seen or heard of that before. That looks awesome ! |
|
|
|
Posted: 4/28/2021 11:09:49 AM EDT
[#42]
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. |
|
|
|
Posted: 4/28/2021 11:11:15 AM EDT
[#43]
Quote HistoryQuoted: Canned Pineapple, on a taco? https://www.ar15.com/images/smilies/smiley_confused.gif Someone ban this guy Quote HistoryQuoted: Canned Pineapple, on a taco? https://www.ar15.com/images/smilies/smiley_confused.gif Someone ban this guy That doesn't look like canned pineapple. For Pastor tacos they usually have a chunk of pineapple and cut a piece or two or three from it for each taco.  
|
|
|
|
Posted: 4/28/2021 11:12:15 AM EDT
[#44]
Quote HistoryQuoted: That's a gyro. 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 
|
|
|
|
Posted: 4/28/2021 11:21:14 AM EDT
[#45]
|
|
|
|
Posted: 4/28/2021 11:24:21 AM EDT
[#46]
Quote HistoryQuoted: Fish tacos are awesome, the battered fish stick style was invented in San Diego. Delicious.  The Ensenada-style fish taco, or "battered fish stick style", was invented in the early 60s in a fish market called El Mercado Negro, in the town of Ensenada, Baja California. The myth that they were invented in SD came from a restaurant owner there who claimed to have invented them in the 80s. |
|
|
|
Posted: 4/28/2021 11:41:50 AM EDT
[#47]
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. |
|
|
|
Posted: 4/28/2021 12:06:10 PM EDT
[#48]
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. Marlin is delicioso! |
|
|
|
Posted: 4/28/2021 12:54:48 PM EDT
[#49]
onions I prefer white but red/yellow are good too
cilantro salsa and sometimes crumbled anejo enchilado cheese,Oxaca cheese is also good we usually marinate the onions/cilantro in a little lime juice |
|
|
|
Posted: 4/28/2021 2:58:00 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 Where is this, looks fantastic! |
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
Attached File
Attached File