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Homage to the Taco Chronicles – The Series – Tacos de Cochinita Pibil
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Looks great Steve .... fairly similar to Kenji's method that I used. I'll do it your way next time.
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Actually I prefer the more robust adobo sauce I did for barbacoa. I’m thinking some different proteins may go well with it too.
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I bet they just get better with a little time. I think this recipe would work well chicken B&S chicken thighs as well.Last edited by CaptainMike; June 19, 2021, 11:25 AM.
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Very cool Mike. I had left overs myself that I found in the fridge last night and enjoyed them once more. Needed half a roll of paper towels to clean up 😂
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I made this yesterday, every bit as purr-and-slobber-worthy as I imagined!
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Here’s an idea, although I don’t know how accessible this is as I just learned about it - huitlacoche tacos or Flor de Calabaza. Just learned of these from a friend who is from Mexico City. Two of her favorite styles of tacos.
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I especially am in the market for "Mayan virgins" !!!!
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He was such a good dancer I even slipped a five in there.
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Carnitas are on the menu for sure. Tripitas probably won't garnish much interest but I've had it and not too bad. Criadillas (bulls balls), well, no comment there either How about lingua instead?
Thanks for the support and the ideas.
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Smoked Queso Fundido con Chorizo! Tacos Dorados de Machaca! Tacos de Criadillas! Tacos de Tripitas! Tacos de Carnitas!
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