all you people who picked tacos over roses, and that thread made me crave tacos for the weekend. Also, hard tacos or soft tacos, your preference?
post your favorite taco recpie
I like both hard shell and soft shell. My favorite tacos though have to be lamb tacos....just....delicious. Not sure how they were made though because the restaurant shut down months ago. So I'll have to go with the quesadilla burger.
Teeechnically isn't a taco, but whatever.
Preheat the oven to 350 degrees
Season your ground beef with salt, pepper, garlic, onion, and cumin. Roll the beef then flatten into 1/4 lb or 1/3 lb patties depending on your preference. Place on a pan/skillet/or grill searing both sides on a high heat to get that nice crispy brown outer late before reducing to a medium heat for 5-10 minutes.
As the burger simmers throw some sliced onion and red/yellow bell pepper in as well to cook with the beef (feel free to add other ingredients like mushrooms, black/pinto beans, kernel corn, sliced jalapeno, etc for more flavor and texture). Make sure to lightly season the other ingredients with cumin and light salt and pepper to taste.
Meanwhile grab two flour tortillas and warm them up (either on the stove/oven on low heat or in the microwave for 15-seconds). You don't want the tortillas to harden, you just want them to loosen up a bit. On one warm tortilla add shredded (your call, though sharp cheddar, Monterey jack, feta cheese, and pepper jack are easy choices if you dont have any Mexican cheeses). Then on the cheese place your hot burger patty, then the other hot ingredients, then more shredded cheese (for an extra kick add hot sauce along with the cheese.
Then add your second warm tortilla on top. Make sure the tortillas are large enough extend around the entire burger patty. Place the quesadilla in the oven for 5-10 minutes to let the cheese melt and seal everything together within the slightly browned tortillas. Take it out, and let cool for a couple of minutes before cutting it into halves or quarters. Best served with sour cream, guacamole, salsa, and black beans on the side.
It's hard to find a good picture of this recipe done right, but this is close enough:
Teeechnically isn't a taco, but whatever.
Preheat the oven to 350 degrees
Season your ground beef with salt, pepper, garlic, onion, and cumin. Roll the beef then flatten into 1/4 lb or 1/3 lb patties depending on your preference. Place on a pan/skillet/or grill searing both sides on a high heat to get that nice crispy brown outer late before reducing to a medium heat for 5-10 minutes.
As the burger simmers throw some sliced onion and red/yellow bell pepper in as well to cook with the beef (feel free to add other ingredients like mushrooms, black/pinto beans, kernel corn, sliced jalapeno, etc for more flavor and texture). Make sure to lightly season the other ingredients with cumin and light salt and pepper to taste.
Meanwhile grab two flour tortillas and warm them up (either on the stove/oven on low heat or in the microwave for 15-seconds). You don't want the tortillas to harden, you just want them to loosen up a bit. On one warm tortilla add shredded (your call, though sharp cheddar, Monterey jack, feta cheese, and pepper jack are easy choices if you dont have any Mexican cheeses). Then on the cheese place your hot burger patty, then the other hot ingredients, then more shredded cheese (for an extra kick add hot sauce along with the cheese.
Then add your second warm tortilla on top. Make sure the tortillas are large enough extend around the entire burger patty. Place the quesadilla in the oven for 5-10 minutes to let the cheese melt and seal everything together within the slightly browned tortillas. Take it out, and let cool for a couple of minutes before cutting it into halves or quarters. Best served with sour cream, guacamole, salsa, and black beans on the side.
It's hard to find a good picture of this recipe done right, but this is close enough:
Posted by tizianiDefinitely expected a lot of responses for the taco topic.
Instant classic thread imo
/bookmarked
The ones where Mexicans in food trucks make them. Mmmm
Posted by MrEmptyBackpackDat de pescado doePosted by bumboklattFish tacos
1.add vagina
2.enjoyclick to expand
Shrimp soft tacos is awesome.
Mmmhhmm tacos ? hard over soft thou!
Going to try some of these:
"The Best Taco Recipes On The Planet"
http://www.huffingtonpost.com/entry/taco-recipes-the-best_us_560eb3a3e4b076812701baac
1 Slow Cooked Pulled Pork BBQ Crunchy Tacos
2 Easy Weeknight Chicken Tacos
3 Seafood Tacos With Lime-Green Chile Sauce And Grilled Corn Slaw
4 Quinoa Taco Meat
5 Korean Fried Chicken Tacos With Sweet Slaw, Crunchy Noodles And Queso Fresco
6 Grilled Salmon Tacos With Avocado Salsa
7 Crispy Zucchini Tacos with Cherry Pepper Crema
8 Crispy Vegan Baked Tacos
9 Grilled Steak Tacos
10 Beer-Battered Catfish Tacos
11 Minimalist Baker
12 Spicy Cider Beer Braised Chicken Enchilada Tacos
13 Breakfast Tacos With Avocado Radish Salsa
14 Smoky Pulled Pork Tacos
15 Smoky Sweet Potato And Black Bean Tacos
16 Cuban Salmon Tacos With Citrus Mango Slaw And Chipotle Lime Crema
17 Ancho Shrimp Tacos
18 Coconut-Lime Pork Tacos with Black Beans and Avocado
19 Roasted Cauliflower and Chickpea Tacos
20 Spicy Fish Tacos
21 Stewed Chicken Tacos
22 Shrimp Cabbage Crunch Tacos
23 Bulgogi BBQ Pork Tacos With Charred Tomatillo Sesame Sauce And Spring Onion Slaw
24 Grilled Fish Tacos With Lime Cabbage Slaw
25 Zesty Grilled Shrimp Tacos With South Of The Border Corn And Cotija Salsa
26 Chinese Pork Tacos
Rick Bayless's triple treat tacos (video recipe)
http://www.bravotv.com/top-chef-masters/season-1/videos/rick-bayless-triple-treat-tacos
"The Best Taco Recipes On The Planet"
http://www.huffingtonpost.com/entry/taco-recipes-the-best_us_560eb3a3e4b076812701baac
1 Slow Cooked Pulled Pork BBQ Crunchy Tacos
2 Easy Weeknight Chicken Tacos
3 Seafood Tacos With Lime-Green Chile Sauce And Grilled Corn Slaw
4 Quinoa Taco Meat
5 Korean Fried Chicken Tacos With Sweet Slaw, Crunchy Noodles And Queso Fresco
6 Grilled Salmon Tacos With Avocado Salsa
7 Crispy Zucchini Tacos with Cherry Pepper Crema
8 Crispy Vegan Baked Tacos
9 Grilled Steak Tacos
10 Beer-Battered Catfish Tacos
11 Minimalist Baker
12 Spicy Cider Beer Braised Chicken Enchilada Tacos
13 Breakfast Tacos With Avocado Radish Salsa
14 Smoky Pulled Pork Tacos
15 Smoky Sweet Potato And Black Bean Tacos
16 Cuban Salmon Tacos With Citrus Mango Slaw And Chipotle Lime Crema
17 Ancho Shrimp Tacos
18 Coconut-Lime Pork Tacos with Black Beans and Avocado
19 Roasted Cauliflower and Chickpea Tacos
20 Spicy Fish Tacos
21 Stewed Chicken Tacos
22 Shrimp Cabbage Crunch Tacos
23 Bulgogi BBQ Pork Tacos With Charred Tomatillo Sesame Sauce And Spring Onion Slaw
24 Grilled Fish Tacos With Lime Cabbage Slaw
25 Zesty Grilled Shrimp Tacos With South Of The Border Corn And Cotija Salsa
26 Chinese Pork Tacos
Rick Bayless's triple treat tacos (video recipe)
http://www.bravotv.com/top-chef-masters/season-1/videos/rick-bayless-triple-treat-tacos
Posted by Mandy27Interesting, do you only use the chicken on the chicken, meat on the beef or do you mix them together or with something else?
I make my own tacos best seasoning ever !!
Great on ground beef, Asada & chicken ..
Posted by Mandy27Will do. Do you use soft shells? Hard shells?
Only chicken seasoning on the chicken I add a slice of white onion and a little oil and it's delicious
I use the other seasoning on my red meats such as asada and ground beef I also add a slice of white onion for flavor a little oil on some meats that need it..
If you try it let me know what you think...
At home I like to make hardshell tacos.
I use maybe 2 lbs. of ground beef. Cook it all up without ANY spices or seasonings, drain any fat. Then I add enough beef broth to cover the meat, and add cumin, garlic & onion powder, cayenne pepper, black pepper. Let it come to a simmer and then take a small taste. Add more seasonings to taste. I cover it up and taste it once more when most of the liquid has evaporated. Salt is the last thing I add just before I serve.
Put a bowl of that meat and the shells on the table. On my tacos I love nice crisp, diced white onion, a little shredded lettuce and diced tomatoes, cheese and sour cream. Yum.
I use maybe 2 lbs. of ground beef. Cook it all up without ANY spices or seasonings, drain any fat. Then I add enough beef broth to cover the meat, and add cumin, garlic & onion powder, cayenne pepper, black pepper. Let it come to a simmer and then take a small taste. Add more seasonings to taste. I cover it up and taste it once more when most of the liquid has evaporated. Salt is the last thing I add just before I serve.
Put a bowl of that meat and the shells on the table. On my tacos I love nice crisp, diced white onion, a little shredded lettuce and diced tomatoes, cheese and sour cream. Yum.
Yesterday was national taco day http://www.nationaltacoday.com/
But anyways, going to try this one:
https://www.thefoodinmybeard.com/recipe/grilled-cheese-taco/
I'm going to use french bread and also try to make the grilled cheese mixture a bit more crunchy.
But anyways, going to try this one:
https://www.thefoodinmybeard.com/recipe/grilled-cheese-taco/
I'm going to use french bread and also try to make the grilled cheese mixture a bit more crunchy.
Posted by CaramelizedCoffeeYesss...it’ll still taste like burrito...
Its a secret recipe, cause I'm so secretive. —
Posted by rabidtalkerTell me if it taste like burrito...
Yesterday was national taco day http://www.nationaltacoday.com/
But anyways, going to try this one:
https://www.thefoodinmybeard.com/recipe/grilled-cheese-taco/
I'm going to use french bread and also try to make the grilled cheese mixture a bit more crunchy.
Posted by WarAngel1Where is that hole?
The best tacos come from hole in the wall places that give ZERO fucks about your future health status.
Perfect I say...perfect.
Posted by WarAngel1And some of the crap they makendoeant taste like burrito?Posted by GemitatiThere's a place called Taco Garage I like.Posted by WarAngel1Where is that hole?
The best tacos come from hole in the wall places that give ZERO fucks about your future health status.
Perfect I say...perfect.click to expand
Posted by WarAngel1Wanna cuddle? Just asking...Posted by GemitatiI don't eat burritos unless they are from Freebirds. Everything else is good shit!Posted by WarAngel1And some of the crap they makendoeant taste like burrito?Posted by GemitatiThere's a place called Taco Garage I like.Posted by WarAngel1Where is that hole?
The best tacos come from hole in the wall places that give ZERO fucks about your future health status.
Perfect I say...perfect.click to expand
Posted by WarAngel1I am Gemini...Posted by GemitatiCareful, I bite.Posted by WarAngel1Wanna cuddle? Just asking...Posted by GemitatiI don't eat burritos unless they are from Freebirds. Everything else is good shit!Posted by WarAngel1And some of the crap they makendoeant taste like burrito?Posted by GemitatiThere's a place called Taco Garage I like.Posted by WarAngel1Where is that hole?
The best tacos come from hole in the wall places that give ZERO fucks about your future health status.
Perfect I say...perfect.click to expand
Wild boar is a little sweeter and a little gamier than ground beef, and a little leaner than ground pork. It’s fun to work with and is just a little bit of a variation on what you’d normally get out of your everyday proteins. This taco is pretty similar to our Pocho Taco (this page), but it’s not fried and we add the rajas (chiles). I love coastal cheddar with this, it’s super-sharp and rich and nutty.
Serves 5 (3 tacos each)
8 Anaheim chiles
½ tablespoon vegetable oil
2 pounds ground boar meat or ground lamb, beef, or chicken
Kosher salt ¼ cup minced shallots
½ cup finely diced yellow onion
1 serrano chile, with seeds, stemmed and chopped
¾ teaspoon ground cumin
½ tablespoon garlic powder
½ tablespoon onion powder
¼ cup pine nuts
15 corn tortillas, warmed
½ recipe Lemon Crema
10 ounces aged cheddar, preferably an English coastal cheddar, roughly broken into 2-inch pieces
1 cup cherry tomatoes, washed and halved
¼ cup torn micro cilantro leaves
On the stove top, roast the Anaheims until blackened but not ash-gray, about 4 minutes. Remove from the heat, place in a food-safe ziplock bag, and let steam for 5 minutes. Then, remove from the bag and, with a kitchen napkin, slide off the blackened skins. Slice the chiles in half vertically, discard the cores and seeds, and cut lengthwise into fajita-size slices, about 1 by 4 inches. Set aside. In a 12-inch cast-iron skillet over medium heat, warm the vegetable oil. Add the meat and let brown, breaking it up with a wooden spoon as you go. Season with salt. Using a slotted spoon, transfer the meat to a plate but leave the fat in the pan. Add the shallots, onion, and serrano to the rendered fat and sauté over medium heat until the onion is translucent, about 3 minutes. Add the cumin, garlic powder, onion powder, and pine nuts; stir; and
cook for another 3 to 5 minutes, until crispy but not burnt. Add the meat and roasted Anaheims and stir until fully mixed and heated through. Add a scoop of the meat mixture to each tortilla; top with 1 tablespoon crema, a few pieces of cheese, and a scattering of cherry tomatoes; and then garnish with the cilantro. Serve immediately.
Recipe by Avila, Wesley; Parks, Richard. Featured in " Guerrilla Tacos: Recipes from the Streets of L.A. Potter/TenSpeed/Harmony. "
Serves 5 (3 tacos each)
8 Anaheim chiles
½ tablespoon vegetable oil
2 pounds ground boar meat or ground lamb, beef, or chicken
Kosher salt ¼ cup minced shallots
½ cup finely diced yellow onion
1 serrano chile, with seeds, stemmed and chopped
¾ teaspoon ground cumin
½ tablespoon garlic powder
½ tablespoon onion powder
¼ cup pine nuts
15 corn tortillas, warmed
½ recipe Lemon Crema
10 ounces aged cheddar, preferably an English coastal cheddar, roughly broken into 2-inch pieces
1 cup cherry tomatoes, washed and halved
¼ cup torn micro cilantro leaves
On the stove top, roast the Anaheims until blackened but not ash-gray, about 4 minutes. Remove from the heat, place in a food-safe ziplock bag, and let steam for 5 minutes. Then, remove from the bag and, with a kitchen napkin, slide off the blackened skins. Slice the chiles in half vertically, discard the cores and seeds, and cut lengthwise into fajita-size slices, about 1 by 4 inches. Set aside. In a 12-inch cast-iron skillet over medium heat, warm the vegetable oil. Add the meat and let brown, breaking it up with a wooden spoon as you go. Season with salt. Using a slotted spoon, transfer the meat to a plate but leave the fat in the pan. Add the shallots, onion, and serrano to the rendered fat and sauté over medium heat until the onion is translucent, about 3 minutes. Add the cumin, garlic powder, onion powder, and pine nuts; stir; and
cook for another 3 to 5 minutes, until crispy but not burnt. Add the meat and roasted Anaheims and stir until fully mixed and heated through. Add a scoop of the meat mixture to each tortilla; top with 1 tablespoon crema, a few pieces of cheese, and a scattering of cherry tomatoes; and then garnish with the cilantro. Serve immediately.
Recipe by Avila, Wesley; Parks, Richard. Featured in " Guerrilla Tacos: Recipes from the Streets of L.A. Potter/TenSpeed/Harmony. "
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