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Started By
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What does "taco night" look like at your house?
Posted on 4/15/17 at 9:26 pm
Posted on 4/15/17 at 9:26 pm
Ground meat? Chicken? Seafood?
Flour, corn? Seasoning packets/make your own spice mixture? Sides like beans/corn/rice?
Flour, corn? Seasoning packets/make your own spice mixture? Sides like beans/corn/rice?
19
Posted on 4/15/17 at 9:27 pm to Blackfield
Tacos
Posted on 4/15/17 at 9:33 pm to Blackfield
The cheap easy way. Ground meat, hard shells, and seasoning packs.
Usually the kids demand queso dip too.
Usually the kids demand queso dip too.
Posted on 4/15/17 at 9:43 pm to Blackfield
Chicken, spinach, carrots, pickled onions, salsa on corn tortillas
This post was edited on 4/15/17 at 9:45 pm
Posted on 4/15/17 at 10:04 pm to Blackfield
These days, the shells are made of cheese. Filling could be ground beef, in which case this is my seasoning:
1 Tbs. chili powder (I use medium hot from Penzeys)
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1 tsp. salt
1 tsp. black pepper
If I'm making fish tacos, no taco seasoning blend.
1 Tbs. chili powder (I use medium hot from Penzeys)
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1 tsp. salt
1 tsp. black pepper
If I'm making fish tacos, no taco seasoning blend.
Posted on 4/15/17 at 10:11 pm to Blackfield
Rub down a small to medium sized pork butt with your favorite packaged taco seasoning. Wrap in plastic wrap and refrigerate overnight. In the morning, put the roast into a crock pot and add 1 12 oz bottle of Shiner Bock. Cook on low till meat begins to separate. Serve on fresh made tortillas (grocery store deli will suffice) topped with queso fresco.
Posted on 4/15/17 at 10:12 pm to Blackfield
Ground meat
Flour tortillas
Ketchup. Lots of ketchup
Flour tortillas
Ketchup. Lots of ketchup
Posted on 4/15/17 at 10:12 pm to Blackfield
This post was edited on 4/15/17 at 10:13 pm
Posted on 4/15/17 at 10:20 pm to Blackfield
Posted on 4/15/17 at 10:22 pm to t00f
What kind of taco shells are those?
Posted on 4/15/17 at 10:23 pm to Blackfield
Taco Bell
Posted on 4/15/17 at 10:26 pm to Blackfield
Grilled Mahi-mahi, corn tortillas, lotsa lime, sour cream, lettuce, cheese...
Posted on 4/15/17 at 10:30 pm to Blackfield
Al pastor pork meat from the Mexican carniceria, chopped white onion or pickled red onion, chopped cilantro, doubled small corn tortillas.
Posted on 4/15/17 at 10:35 pm to Darla Hood
Looks to be blue corn tortillas.
Posted on 4/15/17 at 10:55 pm to Blackfield
I'd like to get a few tortillas and push them under the oil in a fryer with a mallet. Have them puff up with bubbles in the tortilla until crispy.
There's a place here in town that has the best taco shells, they're very similar to what I described.
So good.
But to answer your question, it's usually the standard taco kit.
There's a place here in town that has the best taco shells, they're very similar to what I described.
So good.
But to answer your question, it's usually the standard taco kit.
Posted on 4/15/17 at 11:40 pm to Blackfield
Ground beef chicken and or steak
The tortillas in the cooler cooked on griddle until they bubble then melt some cheddar
Mix sour cream with taco seasoning
Homemade guacamole and salsa
Lots of cilantro and white onions with lime juice
The tortillas in the cooler cooked on griddle until they bubble then melt some cheddar
Mix sour cream with taco seasoning
Homemade guacamole and salsa
Lots of cilantro and white onions with lime juice
This post was edited on 4/15/17 at 11:45 pm
Posted on 4/16/17 at 12:10 am to Blackfield
Been using this Emeril recipe for years:
LINK
Perfection. Crunchy shells, perfect ground beef, and all the trimmings you could ask for.
I usually throw a bit of Crystal in each taco
LINK
Perfection. Crunchy shells, perfect ground beef, and all the trimmings you could ask for.
I usually throw a bit of Crystal in each taco
Posted on 4/16/17 at 12:12 am to Darla Hood
quote:Care to share a fool proof recipe on this? I've had trouble.
the shells are made of cheese.
Posted on 4/16/17 at 12:23 am to Blackfield
refried black beans with fixins
homemade guac
sometimes I'll make chicken for myself
homemade guac
sometimes I'll make chicken for myself
This post was edited on 4/16/17 at 12:24 am
Posted on 4/16/17 at 2:14 am to Tigerdev
I've tried them in the oven and in the skillet, but the easiest and most consistent method is one slice of provolone cheese at a time, in the microwave, for 90 seconds on parchment paper, remove and drape over something to mold it into shape. I've been using a rolling pin.
I'll post pics of the method tomorrow, if interested.
I'll post pics of the method tomorrow, if interested.
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