Probably the best of the silly National [fill in the blank] Days. What's your go to taco? I have to say al pastor, but I have never been known to pass up a barbacoa breakfast taco in the morning.
It's National Taco Day
- Thread starter Fijimn
- Start date
Al Pastor, from La Flama on Pico & Barrington in west LA. Yes, I miss home!!
I make my own variation on a seared tuna tacos (insert rimshot hear) that's half Mexican and half Japanese/Asian influenced. It's better than any taco I've had in a restaurant and it's pretty easy and simple to make.
1) A few hours before take half a bottle of Negra Modello, a couple of splashes each of a good quality fish sauce like RedBoat ("cleaner" tasting) or Golden Boy (which has a blue cheese type funk) and a dark Chinese soy sauce (not the typical Japanese shoyu), some Japanese seven spice and some garlic and onion powder and enough brown sugar to thicken and then marinate your tuna steak.
2) Get your pan to the hottest your stove will reach and quickly sear the tuna on all sides including the thinner "outside" portion. You want the inside of the tuna steak to be cold and raw/rare so I leave it refrigerated right up until I sear it. You just want a nice carmelized exterior with the finest line of cooked tuna around each exterior which will mean there's no living bad bacteria.
3) Slice the tuna into thin slices.
4) At about meadium heat, add some butter and then quickly crisp up some prebought flour tortillas. You want them to "puff up" like a balloon and add some spots of brown on each side, by then it should be crispy but still able to be folded when you wet the inside.
5) Draw a line of sour cream or preferrably cream fraiche you made the night before (super simple and barely an inconvenience, just take a cup of heavy cream and add a tablespoon or two of buttermilk and then leave it out at room temperature but covered with a paper towel overnight), then add a layer of the seared tuna, some lettuce, some freshly grated soft and mild cheese (I prefer butterkase but you can use Havarti, provolone, tomme, Monterey Jack, queso fresco, etc..) and a little green tomatillo salsa.
Trust me it's amazing.
I make my own variation on a seared tuna tacos (insert rimshot hear) that's half Mexican and half Japanese/Asian influenced. It's better than any taco I've had in a restaurant and it's pretty easy and simple to make.
I once had a 20 y/o employee that was half Mexican and half Japanese - 5'1, 95 lbs, and RIDICULOUSLY SEXY. My wife took one look at her and it was instant hatred
I once had a 20 y/o employee that was half Mexican and half Japanese - 5'1, 95 lbs, and RIDICULOUSLY SEXY. My wife took one look at her and it was instant hatred
I bet you told your wife not to be a hater. Not.I make my own variation on a seared tuna tacos (insert rimshot hear) that's half Mexican and half Japanese/Asian influenced. It's better than any taco I've had in a restaurant and it's pretty easy and simple to make.
I once had a 20 y/o employee that was half Mexican and half Japanese - 5'1, 95 lbs, and RIDICULOUSLY SEXY. My wife took one look at her and it was instant hatred
No - I held up 3 fingers with a questioning look. She shook her head.
I like my wife's semi-homemade tacos. She uses re fried beans, sauted peppers, and her own homemade seasoning.
There's a chipotle chicken copycat recipe that I really like - anchos and adobo sauce makes for some tasty marinade.
https://www.culinaryhill.com/chipotle-chicken/
https://www.culinaryhill.com/chipotle-chicken/
I made a breakfast burrito with homemade chorizo this morning. Quality.
How did you home make the chorizo? It is a fave of mine.
I buy Boston Butts when they're on sale at Winn Dixie for $.99 a pound and grind the pork. Make sure you use ancho chili powder. I had to order it off of Amazon. I also don't add the cinnamon.
Prep Time
30 mins
Total Time
30 mins
How to make authentic Mexican chorizo at home.
Author: Nancy Lopez McHugh
Recipe Type: Main
Cuisine: Mexican
Ingredients
- 1.10 lb. or 500 grams of ground pork
- 1 tbsp. cumin seed
- 1 tsp. coriander seed
- 5 whole cloves
- 2 bay leaves
- ¼ tsp. ground cinnamon
- ½ tsp. oregano
- ½ tsp. thyme
- 1 tbsp. granulated garlic
- 1 tsp. sea salt
- 5 whole peppercorns (or ½ tsp. ground black pepper)
- 2 tbsp. Ancho chile powder OR substitute with a combination of
- 2 tbsp. paprika mixed with ½ tsp. cayenne powder OR
- 2 tbsp. paprika mixed with 1 tsp. red chili powder
- 3 tbsp. apple cider vinegar (can substitute with
- red wine vinegar)
- Handling chili powders can cause burning to your hands. I
- highly advice to use plastic gloves for handling the chili and
- chorizo.
- In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Next add the remaining spices to the mortar and pestle and grind/mix until everything is well combined.
- In a large glass bowl using your hands break up the the ground pork. Next you may want to put on some plastic gloves to prevent burning and staining to your hands. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up. Keep working the meat until it turns red (from the chile) and all the spices have been well combined into the meat.
- It is best to let the chorizo sit overnight before cooking with it. This will allow all of the flavors to come together and make for a better tasting chorizo.
- Alternatively you can freeze the chorizo until you are ready to use it. Since this chorizo does not have casings you can form or shape sausages or patties and keep their form by wrapping them in plastic kitchen wrap. Another way to store the chorizo in the freezer is by portioning out amounts and storing it inside plastic bags. This way you defrost what you need or want without having to use the whole large batch.
- Now you are ready to use the chorizo in all of your favorite Mexican recipes like tacos, sopes, frijoles charros, chiles rellenos or any of your other favorite fusion recipes.
Sounds great! Now you need to make some queso fundido out of it and I'm there.
You’ve got a little Mayan in you if you are making chorizo at home. We just buy it in the tube. Orale, vato
Most think these tacos are disgusting but I love them.
taco meat
flour tortilla
pepperoni
cheese
peach salsa
bread and butter pickles - this is the secret ingredient
you have to heat the taco at various stages so everything is the correct temperature for eating. I also make the same taco but will use spaghetti sauce sometimes
taco meat
flour tortilla
pepperoni
cheese
peach salsa
bread and butter pickles - this is the secret ingredient
you have to heat the taco at various stages so everything is the correct temperature for eating. I also make the same taco but will use spaghetti sauce sometimes
Of all the things you've ever posted here, this is the most bizarre.
I'm not going to sleep well after reading that.
This is what people who lost power in the storm will be eating as they try to salvage what's left in their fridges before the contents start to spoil.
That is something that sounds so bad, I wouldn't even waste my time making it. Sounds more like a disgusting sloppy joe of some sort than a taco
I assume by "cheese" Ranger is using kraft singles.
<vomit emoji>
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