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Jack Stands
Member
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Posted: Mar 14, 2008 7:34 pm
please. like, now.
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Windy
Member
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Posted: Mar 14, 2008 7:37 pm
Meat
taco bell seasoning packet
onions
extra chili powder
garlic
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Joe Diddley
Member
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Posted: Mar 14, 2008 7:54 pm
don't listen to wendy. she's close, but she forgot some things. I hate when you ask motherfuckers for shit and they only tell you partially what to do, cuz if you knew how you wouldn't have asked. right? like theresa and carney. they assume i can actually cook. i can if i'm told what to do, but otherwise i'm an imbecile. anyhoo... brown a pound of ground round and drain. add a few tablespoons of chili powder, some garlic salt or garlic powder and some salt, black pepper, finely chopped onions or onion flakes, and hot sauce or cayenne pepper to taste. add a quarter cup of water or maybe a little less and simmer until most of the water is gone. fill your fuckin' tortillas and top with stuff.
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Joe Diddley
Member
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Posted: Mar 14, 2008 7:54 pm
i like taco seasoning packets too.
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Theresa K
Member
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Posted: Mar 14, 2008 8:25 pm
chicken beef or pork?
if you like ground meat in tacos, do as joe sez
otherwise:
roast, steam, braise or otherwise cook til tender and shreddable your meat o choice.
THEN -- shred your meat, throw in skillet w/ a little olive oil that has been heated up w/ spices & herbs such as chili powder, cumin (judicious little bit), garlic salt or garlic powder, oregano (i ALWAYS use oregano in everything) and other stuff that suits your taste.
if you are making soft tacos, you'll want to heat up two little corn tortillas on a griddle and then put a little meat in those tortillas, squeeze lime on em, add toppings that you like - me? i just use either pico de gallo or tomatillo salsa - but you can put on shredded lettuce, chopped tomatoes, shredded cheese.
otherwise, put the meat in a taco shell, top it, enjoy
like theresa and carney. they assume i can actually cook.
you sure write as though you can cook. sorry, man... i didn't realize you wanted more specific instructions!
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Joe Diddley
Member
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Posted: Mar 14, 2008 8:51 pm
otherwise:
refer to the machaca recipe i posted somewhere in this forum when you have a day and a half to prepare.
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Jack Stands
Member
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Posted: Mar 14, 2008 8:53 pm
Cool, y'all. I'm already halfway through Joe's recipe, but would still appreciate more takes.
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Theresa K
Member
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Posted: Mar 14, 2008 9:57 pm
when you have a day and a half to prepare.
i wish all i had to do all day was cook. seriously.
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Jack Stands
Member
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Posted: Mar 14, 2008 9:59 pm
Really fuckin' good, Joe.
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Joe Diddley
Member
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Posted: Mar 14, 2008 11:13 pm
i'm making some tomorow nght but i'll probably just use a taco seasoning packet. love that mccormic!
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skank police
Member
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Posted: Mar 15, 2008 12:40 am
I like cold leftover taco meat all by iss-elf. I do.
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bradx
Member
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Posted: Mar 15, 2008 12:48 am
yeah, i bet you do.
cumin and chili powder, onions. franks red hot at the very end.
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Jack Stands
Member
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Posted: Mar 15, 2008 12:57 am
I like cold leftover taco meat all by iss-elf. I do.
And you think chilli mac is gross?
Did you know?
Chili mac contains enough carbohydrates and protien to satify the body as a meal, and a healthy one, too. Those who do not get well nourished tend to overcompensate with other foods. It's a well known fact that Chili Mac haters pick their boogers and eat them.
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skank police
Member
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Posted: Mar 15, 2008 1:08 am
People who eat chili mac are most likely to have their legs humped by small dogs.
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Jack Stands
Member
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Posted: Mar 15, 2008 1:14 am
Those studies are messed up. Everyone knows small dogs hump legs equally. Chili Mac haters like it though.
- JAMA Nov. 2007
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Womb Raider
Member
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Posted: Mar 15, 2008 11:39 am
I like OLD EL PASO seasoning packets. Fuck McCormick / Taco Bell. That's shits probably made in New York City.
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skank police
Member
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Posted: Mar 15, 2008 12:35 pm
Trace amounts of botulism, contracted specifically from the consumption of Chef Boyardee ChiliMac, diminish one's ability to accurately relay statistics on message boards by 100%.
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Miss Strange
Member
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Posted: Mar 17, 2008 4:32 pm
Brown 1.25 lb ground turkey with crushed garlic
drain
add 1 small can tomato sauce
add seasoned salt & cumin to taste (careful with the cumin, a little goes a long way)
this is a good recipe if you can't do spicy.
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Miss Strange
Member
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Posted: Mar 17, 2008 4:36 pm
& if you're doing hard shell tacos, fry your own shells. its really easy & sooo much better!
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Theresa K
Member
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Posted: Mar 17, 2008 4:42 pm
if you are going to fry your own hard shell tacos
FIRST
dip your corn tortillas into a little water that has the juice of a lime squeezed into it.
let the tortilla dry... THEN fry. that lime makes it taste great!
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Miss Strange
Member
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Posted: Mar 17, 2008 5:04 pm
that sounds yummy
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Matto
Member
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Posted: Mar 17, 2008 5:25 pm
ground beef does not belong in tacos...nasty....grill up some carne asada
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bradx
Member
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Posted: Mar 17, 2008 6:19 pm
or spicy pork tostadas!!!
mmm...
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Miss Strange
Member
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Posted: Mar 17, 2008 7:07 pm
for soft tacos, definetely chop up some asada (grilled with beer, lime & prefered ssasoning)
hard shell... ground meat is fine. I like to add carribean black beans (S&W make good ones)
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Matto
Member
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Posted: Mar 17, 2008 7:34 pm
guess I never make hard shell...I just grill some corn tortillas...perfect....
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deadcityrebel
Member
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Posted: Mar 17, 2008 9:40 pm
for shizzle. all my favorite tco trucks/stands use grilled corn tortillas
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Hugh Jass
Member
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Posted: Mar 18, 2008 12:44 pm
I've posted this before, but I've got your taco meat right here.
Carnitas!
1. Buy a big slab of pork shoulder. I usually make it with 3lb. or so. This is one of the cheapest cuts of meat there is. I've regularly purchased this stuff for .89/lb. Get it without the bone, if it's available. Chop the thing into chunks about 2/3 the size of a Rubik's cube.
2.Fry a couple chopped onions in a big pot. When the onions are done, throw in the pork and brown.
3. When the pork's browned, dump in a couple of standard-size cans of chicken broth (15oz, I think). Squeeze in the juice of 2 limes and dump in a bunch of chopped cilantro. Stir it all up, cover, and allow to boil. After that, turn it down low and let it simmer.
4. Make sure there's always enough liquid in the pot so the meat is always stewing. It shouldn't be "swimming"; you just don't want it to get dry. If you need more liquid, add some water. Stir it around a lot.
5. After about 2-3 hours or so, the meat will start to break down so it'll kind of pull apart (like a pulled pork sandwich) when you poke it. The meat will be delicious at this point and totally eat-able, but there's one last step.
6. Drain off the liquid from the pot. Take the pork out of the pot and put it on a roasting pan type thing. Break the pork up a little with a fork so it's not in such big chunks. Put the pan in an 350 oven for a few minutes until the edges start to crisp. Move the meat a little every few minutes so you can get crispy bits all around. It usually takes about 30 minutes for that whole procedure. (This process might also work better and faster in the broiler, but I haven't tried it yet.)
7. After that, you're done. Serve on corn tortillas with homemade salsa and onion, some more cilantro, and whatever.
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SSSSSSS
Member
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Posted: Mar 18, 2008 1:09 pm | Edited by: SSSSSSS
I'm currently enjoying dos de lengua y dos de asada offa the taco truck. With plenty of loncheras around and living near a 24-hour Mexi joint, I haven't made my own tacos in probably 4 years. Back when I did, yeah, corn tortillas in the cast iron skillet is all I ever did. Deep fry is too much clean-up.
The 24-hour joint makes AWESOME crispy tacos! Killer nachos too. They are masters at deep-frying corn tortillas.
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Womb Raider
Member
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Posted: Mar 18, 2008 1:42 pm | Edited by: Womb Raider
I really gotta disagree with that Carnitas recipe on a fundamental level. while I'm sure it's good, I made the all-time killer diller carnitas not too long ago.
Ingredients:
1/2 Boston Butt pork roast (they sell this at my grocer.. it is a boneless, rectangular cut)
2 onions, chopped in half
couple cloves of garlic
3 poblano peppers
5 serrano peppers
1) marinate roast in olive oil & lime juice for a 1/2 hour or so
2) place roast on rotisserie on gas or charcoal grill, directly over flame, flame on high. leave lid open.
3) watch the grill like a hawk. the fat will start to drip off the roast and flame up.
4) allow the roast to become charred on the outside but not burned to a crisp.
5) once it's charred, put under indirect heat. I acheive this by putting it over one side of the grill and turning the burner under it off, but leaving the other burner on high.
6) place foil tray under pork
7) place onions, peppers, and garlic on foil.
8) close lid on grill and cook to internal temp of 170 or so. at least 2 hours.
9) the pepper/onion/garlic mix will be beautifully roasted in pork fat drippings. the meat will be tender and almost falling apart. either shred or chop the meat depending on your preference. chop all the onion stuff up and dress your tacos with it.
FUCKING AMAZING!
oh yeah, and throw a few mesquite chips on the fire after you close the lid for some good smoky flavor. this is optional.
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Hugh Jass
Member
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Posted: Mar 18, 2008 1:59 pm | Edited by: Hugh Jass
The 24-hour joint makes AWESOME crispy tacos!
I hate you. I live in a city which is about 25% Mexican, and there's no 24 hour tacos to be had anywhere. I suppose the 2 recent taco truck homicides don't help matters
That recipe sounds great and probably more flavorful than mine. If I had a grill or rotisserie, I would leave work now to go home and make it. But that's sort of "carnitas deluxe." Mine is more of the easy everyday carnitas that you get on a truck or in a taqueria.
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SSSSSSS
Member
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Posted: Mar 18, 2008 3:45 pm | Edited by: SSSSSSS
I hate you. I live in a city which is about 25% Mexican, and there's no 24 hour tacos to be had anywhere. I suppose the 2 recent taco truck homicides don't help matters
Don't be hatin' now. I gotta get by with a Dairy Queen that closes at 10pm being the only thing approaching a 1/4lb Giant Burger in my town.
Damn, gunned down at the Lonchera? That's pretty harsh. The gas station my local taco truck parks in just got tagged with some Sur Trece bullshit. Might have to get a vest.
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miss linda
Member
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Posted: Mar 18, 2008 5:08 pm | Edited by: miss linda
In the future, use this one Robin.
*step 1*brown 1 lb. ground beef (don't burn it)one onion diced, one bellpepper diced.
*step 2*add 1 teaspoon cumin,1/2 teaspoon oregano, 1/2/ teaspoon cyanne, paprica?(if ya got it) 1/2 teaspoon garlic (fresh minced preferred) 1/2 teaspon salt, do you like cans of diced tomatoes? add that whole can if you do.If not, pour in a cup of water, chicken stock, beer, cheap white wine, urine,whatever and let it simmer a good 15 min., but dont let it dry out,and there ya go! If it looks too thin, stirr in 1/4 teaspoon flour or cornstarch.
This is tradisional american "crap" beef taco filling. I probably wouldn't eat it, but that's what people like.
I'd go with womb(chris martell)raider's recipe if I were you
I like shredded chicken(can be substituted with step 2) , or refried beans & lettuce on my tacos because I'm a REAL WOMAN!!
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bradx
Member
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Posted: Mar 18, 2008 5:11 pm
whatever burger queen
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miss linda
Member
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Posted: Mar 18, 2008 5:16 pm
Burger queen is too drunk to spel rite.
why don't you try the urine variation brad. I bet you'd like it.
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miss linda
Member
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Posted: Mar 18, 2008 5:22 pm | Edited by: miss linda
Or better YET..... just drink some urine and skip every thing else!
PRAISE THE LORD!
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bradx
Member
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Posted: Mar 18, 2008 5:23 pm
burger queef
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bradx
Member
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Posted: Mar 18, 2008 5:36 pm
burger king doesnt sell tacos anymore...
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Matto
Member
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Posted: Mar 18, 2008 5:50 pm
The 24-hour joint makes AWESOME crispy tacos!
Where is this heavenly place?!
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SSSSSSS
Member
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Posted: Mar 19, 2008 3:46 am | Edited by: SSSSSSS
They're in small towns surrounding Portland, mostly. First one opened in St. Helens, OR. I guess they're franchises, so quality can be hit or miss. There are a couple in Salem and a bunch in Vancouver, WA.
My fave is on HWY 99 in Vancouver. It's in an old A&W Drive-In. They should teach those chiquitas how to rollerskate and get true drive-in action going again.
I used to get their fish tacos a lot, but got some kinda burnt fish from the downtown Vancouver one once, which turned me off to those. Now it's all about the greasy nachos (get a half order, it's still a pretty good sized meal.) and combination #2 - crispy shredded beef tacos w/ rice and beans.
Chile rellenos and enchiladas are cut-rate, but sometimes I crave them at 2 am.
Muchas really needs a website...
Here's a list of OR locations (I'm assuming all official Muchas franchisees.
Muchas Gracias | (503) 434-6367
220 Northeast 12th Street, McMinnville, OR, 97128
Muchas Gracias Mexican Food | (541) 679-1855
11 Southwest Main Street, Winston, OR, 97496
Muchas Gracias Mexican Food | (503) 759-3559
112 Robbins, Molalla, OR, 97038
Muchas Gracias Mexican Food | (503) 738-7360
1313 South Roosevelt Drive, Seaside, OR, 97138
Muchas Gracias Mexican Food | (503) 366-1075
155 North Highway, Saint Helens, OR, 97051
Muchas Gracias Mexican Food | (541) 472-9423
1999 Northeast 7th Street, Grants Pass, OR, 97526
Muchas Gracias Mexican Food | (541) 772-0123
2305 Jacksonville Highway, Medford, OR, 97501
Muchas Gracias Mexican Food | (503) 843-7331
23325 Southwest Highway 18, Sheridan, OR, 97378
Muchas Gracias Mexican Restaurant | (503) 371-7678
1412 Capitol Street Northeast, Salem, OR, 97303
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SSSSSSS
Member
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Posted: Mar 19, 2008 3:52 am | Edited by: SSSSSSS
Hahaha, looks like there's a fanpage up on myspace. Pretty sparse info, but the snapshots are nice...
Seems like I spotted one over by the old Tower Records, that might have been in a dream, though.
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miss linda
Member
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Posted: Mar 19, 2008 1:46 pm
burger king doesnt sell tacos anymore...
FUCK BURGER KING
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carney
Member
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Posted: Mar 19, 2008 2:59 pm | Edited by: carney
Carnitas here in Asutin is usually a little different than the recipes above. I went to mexican wedding and had carnitas. They basically took a whole hog and chopped the body into baseball size pieces, every last bit including all the organs, sesos, lengua, etc. Then they deep fried it in a vat of manteca. Being the only gringos, they piled our plates with all the nasty bits (it was actually an honor, those are prized pieces.). It was good.
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Womb Raider
Member
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Posted: Mar 19, 2008 4:06 pm
yeah, that's the way I've seen it done at tex-mex places... just cubed, deep fried pork. at burrito/taco joints here it's usually just shredded roast pork.
I like all of it!
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SSSSSSS
Member
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Posted: Mar 19, 2008 9:34 pm | Edited by: SSSSSSS
Up here in Portland, only a few places do it up deep fried. I LOVE the places that do. Well, I even love the places that don't. Proper carnitas is less of a concern for me than proper Al Pastor, however.
I wish I could remember the name of the place in a strip mall in San Berdino, wait how's it spelled? San Bernardino? They had the ultimate Al Pastor.
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arman
Member
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Posted: Mar 20, 2008 11:17 am
(it was actually an honor, those are prized pieces.
you just keep telling yourself that.
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Miss Strange
Member
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Posted: Mar 20, 2008 12:41 pm
I wish I could remember the name of the place in a strip mall in San Berdino, wait how's it spelled? San Bernardino? They had the ultimate Al Pastor.
are you talking about King Taco? haven't been there yet, but they have quite a few locations around so cal. supposedly do a great al pastor.
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deadcityrebel
Member
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Posted: Mar 22, 2008 12:35 pm
the carnits i've had here sucked.
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