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#14454418 01/11/20
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How do you folks do the tacos?


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Maybe not what you normally think of when you think about tacos,but these are really great.I like to grill chicken or shrimp with these.I also like to grill jalapenos and onions to add as a filling with the meat I choose.I cut up broccoli,put it in a bowl with just a little water,cover with plastic wrap and microwave for four minutes.The broccoli is added to the taco filling topped off with a white Mexican cheese,like Oaxaca cheese,avocado if you like and you have yourself not only a tasty taco,but a very healthy version too.I like corn tortillas coated with a small amount of olive oil,lightly toasted on each side for the tortilla.

Last edited by baldhunter; 01/11/20.

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Ground beef or shredded chicken.
Lettuce, tomato, cheese, salsa

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Favorite is pulled pork, then in heat the tacos in a cast iron skillet, melt some good cheese in the center, layer with the pork, throw some crushed cilantro on top and eat.


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My first taco was in Dodge City in 1959.


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Carne Asada is usually my go to. Cooked fast and hot. Corn tortillas for tacos and flour for a burrito. Cilantro, onions, squeeze of fresh lime juice,salsa, avocado or guacamole and some good fresh Crema.
Opening weekend of deer season it’s our tradition to cook quite a few pounds of Carne Asada and always a few beers.

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Carnitas tacos. Cooked down pork shoulder. Braised for about 2 1/2 hours w chiles, onions, cumin, garlic, lime, Mexican oregano, and anything else you like. NO tomatoes. After cooking and shredding add to hot CI skillet w half to 3 qtrs.inch oil. Let fry for 3-4 min per batch until becoming semi crispy. Remove drain and assemble w cooked warm corn tortillas. Add onion, cilantro, avocado and a squirt of lime. Street tacos but really good.


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Lengua, diced onion, radish, and a bit of chili sauce.

Corn tortilla.


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No puffy taco lovers?


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Originally Posted by gkt5450
Carnitas tacos. Cooked down pork shoulder. Braised for about 2 1/2 hours w chiles, onions, cumin, garlic, lime, Mexican oregano, and anything else you like. NO tomatoes. After cooking and shredding add to hot CI skillet w half to 3 qtrs.inch oil. Let fry for 3-4 min per batch until becoming semi crispy. Remove drain and assemble w cooked warm corn tortillas. Add onion, cilantro, avocado and a squirt of lime. Street tacos but really good.


THIS, also works well with venison shoulder. Sometimes, instead of frying the braised meat in oil, it'll get the braising liquid and just a little agave syrup in a ripping hot skillet long enough to get slightly crispy. Love having some roasted tomatillo salsa to go on there, too.

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Yellow or white cheese?


My go to at Mex place is 3 hard tacos. Meat amd cheese only.


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Originally Posted by FatCity67
No puffy taco lovers?


They pink?

I’ll eat the hell out of ‘em.


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I'm not sure I've ever met a taco I didn't like. Flour shell, corn shell, ground beef, shredded beef, fleshy goodness....they're all good!!


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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Originally Posted by FatCity67
No puffy taco lovers?



Gosh......could you explain that?


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Last edited by baldhunter; 01/11/20.

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Meat, cilantro, onion and some avocado in a soft corn tortilla.


The last time that bear ate a lawyer he had the runs for 33 days!
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Originally Posted by MadMooner
Originally Posted by FatCity67
No puffy taco lovers?

They pink?
I’ll eat the hell out of ‘em.

Originally Posted by Jim_Conrad
Originally Posted by FatCity67
No puffy taco lovers?

Gosh......could you explain that?


Take ur pick.

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Originally Posted by MadMooner
Originally Posted by FatCity67
No puffy taco lovers?

They pink?

I’ll eat the hell out of ‘em.

Vegas baby!

Pink Taco restaurant inside the hard rock hotel.


If you take the time it takes, it takes less time.
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They had some tequila for $125 per shot!


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Originally Posted by MadMooner
Lengua, diced onion, radish, and a bit of chili sauce.

Corn tortilla.


Taco truck perfect.



Sean
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