I'm tired of the midwestern brown some ground beef & add packet Tacos. I want to take over Taco duties. Gimmie some good recipes.
I'm kind of one track with Chef John when it comes to internet recipes, but I've made this, its pretty easy and tastes good. Chicken tinga tacos are nice.
You really can't go wrong with anything here, I've cooked several that were delicious: https://www.rickbayless.com/category/recipes/tacos-and-tostadas/ https://www.rickbayless.com/recipe/green-chile-chicken-thigh-tacos/ https://www.rickbayless.com/recipe/grilled-pork-tacos-pastor-style/ https://www.rickbayless.com/recipe/spicy-yucatecan-beef-salad-tacos/ Queso fundidos are fun and easy, you can pretty much put anything in them...shrimp & crab, mushroom, steak, veggies, whatever.
I need a good barbacoa recipe. It's our family's preferred taco. Preferably this is a recipe that does not require constant attention throughout the cooking process; if I could just season the meat then pressure/slow cook or smoke* then that would be great. * I have an electric smoker but have never even opened the box. Give me a reason. Have had it for like 2 years.
@Xerobull just go to Pasadena or Bacliff. What the **** is the point of having a helicopter if you don’t use it. 4227 SH-146 Bacliff, TX 77518 United States
You can make great tacos out of almost any meat. I like roasting pork shoulder nice and slow until it's falling apart. Dice some onions, make a great salsa and you're good to go. Side of rice or beans or both! Should be fat in no time.
I posted a thread like this in June (link). I ended up mixing multiple recipes online to make one good recipe. Without further ado.... Droxford's Tex-Mex Restaurant Taco Recipe Ingredients: 1 lb. ground beef (80/20) 1 tbsp vegetable oil 1/4 of a white onion, diced 1/2 of a Roma tomato, diced 1/2 tsp cumin 1/2 tsp onion powder 1/2 tsp paprika 1/2 tsp chili powder 1/2 tsp oregano 1 1/4 tsp garlic salt 1. Add oil to a non-stick frying pan over medium-high heat. Add tomato and onion and cook until soft, about 3 minutes 2. Add meat to pan with all of the spices. Break down the meat into crumbs and stir the pan contents. 3. After about 3 minutes (or when the meat has turned brown), lower the head to medium and cover. Cook for about 5 minutes. Drain fat, if desired (or just remove lid, drop heat to low, and let fat cook off).
I love Chef John. I think it's just his delivery. I used one of his methods for cooking a beef tenderloin for the first time years ago.
I haven't made Berria tacos yet, but I've been eying the recipes and they look insane. Ive seen them a ton in different places recently, but maybe just confirmation bias. Corn tortillas, soaked in beefy soup/juice prior to cooking, filled with stewed beef and melted cheese,and then dipped in that beefy soup as you eat. Definitely passes the food p*rn eye test. Look amazing, but also like a ton of work, but if you want to go full taco gangster... One of these days my revulsion at hard work will be overcome by my gluttony.
I actually love it. That and the fact that he shows you what he's doing instead of yapping at the camera about his personal opinions makes it easy for me to cook along with. But I get that it bothers a lot of people. My wife says he sounds like he is hosting an NPR news show. There's almost a Mr Rodgers vibe to it.
Some of you guys are posting what I'd consider "real tacos". Nice job! I'm more of a fan of soft tacos/street tacos myself. I miss that about going to my favorite gas station taco place. lol.
Step 1. Make your own corn tortillas. Take one or two tries to get it right, but increasingly becomes easier every time you do it. It's a little time consuming, but I've actually come to enjoy the mindless repetitiveness of it. I just put on some tunes in the background and get to work. All you need is a tortilla press, maseca corn flour, a quart-sizeed ziploc bag to line the tortilla press, and some warm water. I don't know how to explain it but the warm, soft pillowy, corn-flavored tortillas make a big difference Step 2. Make your own salsa. It's easy if you have a food processor. Literally just dump 5 or so ingredients in a food processor and run for 10 seconds and you're done. I've done all sorts of combinations using the basic ingredients of tomatoes/tomatillos, jalapenos or any other preferred pepper, garlic, onion, cilantro, lime juice, salt and cumin. If you want to change it up, can even do some cream sauces, which is the same basic concept, but usually using yogurt or sour cream instead of tomatoes. Will also last a few weeks in the fridge if you keep it in a tight jar. It will taste like restaurant salsa instead of grocery store picante. Step 3. Pickled vegetables. Some people just don't like pickled anything, but I think it's gives a nice burst of flavor that goes great on tacos. You can pretty much pickle anything as long as you have some vinegar, salt, and sugar. My favorites for tacos are pickled jalapenos and pickled red onions. You make it once and it lasts in the fridge for weeks. Step 4 Just use any random seasoned meat recipe you can find on the Internet that has decent reviews, and just cycle through the different types. I've done chicken tinga, barbacoa, carnitas, grilled chicken, grilled carne asada, fried chicken, smoked pork butt, smoked brisket, smoked chuck roast. Haven't really ever had one that was a stinker. The first three I listed are typically all done in a slow cooker, so throw everything in during the morning and just leave it until dinner time. Also, tacos are pretty forgiving, since there are so many other things going on, Even if the meat isn't perfectly cooked it will still be good. I do have to say that my absolute favorite on tacos is pretty much any type of smoked meat. Something about all the spicy Mexican flavors from the salsa/peppers hitting you first and then that smoke flavor coming in right after is the perfect combination. Still, of course that requires also learning how to smoke meats, which is a whole different conversation. I typically use the left overs from smoking over the weekend, since there is always so much meat left. The meat filling that I can't seem to get right is fried chicken....learning how to fry foods is a whole other animal that I haven't yet mastered.
This looks pretty simple and close to what I do, I don't really have a recipe or measurements though. https://beeflovingtexans.com/recipe...MIh6yO_ZrP7gIVCr3ACh18-wFJEAMYASAAEgK-k_D_BwE Not on their recipe that I use: throw in a spoonful of the adobo sauce from the chipotles, 3 bay leaves, roasted green chiles are great too. Also, it freezes well if you ever need a quick something for dinner. My preferred condiment (great on lots of things) is simple diced white onion, serranos, cilantro and salt marinated in lime juice for a bit. eta: now that you mention it, I may have to do this for the weekend.
