I think I have May team cook? Tacos Cachetada!

[58limited]

I used chuck eye for mine. Sliced about 1/8" thick with my old deli slicer and seared on a cast iron skillet. The HEB Pantry did not have Gouda so I used Muenster instead. I added a couple of peppers from the garden to the sauteed onions. Served with some HEB Habanero salsa (they say its hot but its not too bad) and more shredded Muenster.

Even though the steak was thin it was very juicy and when mixed with the oil from the cheese and with the salsa the tacos were pretty messy but oh so good.

Select grade but looks good to me.



Sliced



Mmmm...Toasted cheese



Quick sear in a blazing hot skillet



Lookin' good! One extra slice for a snack.


And it is good!

[barelfly]

TACOS!!!!!!!!!!!!!!!!!!!!!!!!

[fzxdoc]

Looks delicious.
P.S. I think you need to edit the word after your first HEB in the post.

K.

[SheilaAnn]

After looking at all the great photos here…..definitely will attempt again.

[fzxdoc]

I know you can do it, SheilaAnn . I follow Kenji's instructions on Serious Eats for tortilla wrangling. He's got one for flour tortillas and one for corn tortillas. Adding water carefully, teaspoon by teaspoon at the end until cohesion just happens, turned out to be the key for me. Getting the pretty puff that comes so easily for some here still is still hit/miss. But they taste good.

Have fun with it,

Kathryn

[jfmorris]

Well, I had zero plans to participate, but after I saw some of the improvisations and takes, decided that a pan of pulled/chopped chuck called for me to make tacos. So, some more butter tortillas, a little shredded cheese, warm up the chuck and grilled onions in a skillet, and BOOM! TACOS!

First, warming up the meat and onions... there was a lot of congealed "tallow" in the pan of meat, so its pretty juicy and tender once warmed up...



And the new Lodge factory seconds griddle got put into service again...



I slapped the tortillas onto the cheese, waited another minute or so, then an effortless flip....



And finally, dinner for two is served! Slap tacos, a drizzle of Herdez guacamole salsa, Mexican street corn, and grilled/smoked spaghetti squash.



I rolled mine up and picked it up to eat like a taco. Yvonne ate hers open face with a fork, then ended up devouring the tortilla underneath, commenting on how good the "brown stuff" was! . She cleaned her plate and asked for another piece of corn, so mission accomplished!

In conclusion, I didn't really follow the recipe, in that I did not prepare the steak as prescribed, but the results are such that I will do it 100% by the recipe at some point in the future, with thin sliced whole pieces of steak. I think the smoky chuck gave it an extra dimension of flavor though...

[barelfly]

TACOS!!!!!!!!!!!!!!!!!!!!! And love the street corn add!!!!!

[fzxdoc]

This looks so good. And easy peasy. A good smoked chuck taco is hard to beat. The frico kicks it up a notch or two. The best part is that once again you made your lovely wife smile.

Kathryn

[jfmorris]

I repeated the same meal again Saturday night! I still have some pulled chuck and just tossed it in a zip lock in the freezer for future tacos...

[captainlee]

For lunch today! Took it easy on the cheese as we are hosting a pizza party tonight. We had leftover flank steak from our cheese steaks last week so that's what I used. Fun simple cook, will definitely do this again.

[barelfly]

And more TACOS!!!!!!!!!!!!!!!!!!!

[fzxdoc]

Those tacos look delicious. Is that a Cuisinart griddle?

Kathryn

[captainlee]

Yes, it's the one that I won a few years back here on the forum. It's a perfect size for the two of us.

[TomfromtheSoo]

This was a very good meal and easy to make. Everything came out really well but I forgot to take a photo of a plated taco. I think I was in taco nirvana (or something). I’ll be more focused next time.

Thin ribeye seasoned with salt, pepper, and garlic just before cooking. Purchased earlier in the month I froze it to hold for a couple weeks:



We started with the onions, jalapeño and poblano. When done, tented them on a small sheet pan:



Then on to the ribeye:



The shredded gouda on the griddle with La Banderita fajita style flour tortillas:



It was a fast cook and we were eating and that’s when I forgot the plated photo. We used these Herdez sauces:



I would definitely make these again. They were simple, very good and everything was hot on the taco.

I would also like to try a different version with toasted naan, ribeye, baby bella mushrooms and some halved cherry tomatoes with a little A-1 and chimichurri. Sort of like a steak dinner in your hand.

[barelfly]

look at those TACOS!!!!!!!!!!!!!!!!!!!

[fzxdoc]

Nice find on that sale priced ribeye.

Haven't tried that salsa yet, but I like most Herdez brand foods.

Kathryn

[mnavarre]

OK. I'll play (like I was going to skip an excuuse to make tacos). Love th fact that the Supermercado around the corner from the house has these thin cut ribeyes alll the time.


Cebolla y frijolles on GriddleBot


Taco numero uno. Forgot the onions until after I took the pic. Carne. frijoles, aguacate y queso.



Went all surf & turf for taco number two


Please excuse the dirty plate, these are not delicate tacos

[barelfly]

Alright!!!!!! I was hoping to see what you would come up with for TACOS!!!!!!!!!!!!!

[fzxdoc]

There's a dog somewhere looking to lick that plate. Your onions browned up picture perfect on the bot. Great looking tacos for sure!

Kathryn

[Andrrr]

Man, I think the dirty plate does a great job of portraying the eating experience of dragging that taco across the plate to get every drop. We've all been there, and to me it always correlates with a great meal.

[Andrrr]

I too wasn't planning on doing this until I saw more pics and read more feedback, then I knew it had to be done. I made these Friday night and it was just me and my son. The weather was kinda crappy so we did them inside but I did my best to make it fun.

First up was the avocado salsa. I realized later that the onion isnt actually in there, but it made for a nice pic.


I couldn't let such an occasion happen without making some tortillas either. I wonder what would happen if we hydrated the corn with bourbon though, or tequila? Maybe next time.



I was reaching for those expensive sliced ribeyes when two packages caught my eye... two packages of boneless short rib chunks at $8/lb. Sure this can work, right? It did, slices at about 1/4".



The cooking goes fast so no pics there, but these were awesome. My son and I stood around this board and I made these on the electric griddle as fast as we could eat them. This is such a fun and engaging way to eat, too. I love all the sauces and toppings sitting there, asking for your creativity like a choose your own adventure book. I threw in some homemade goods too: habanero sauce, chipotles in adobo and pico.



Although the corn tortillas were tasty, this one didn't hold up well so the next round we tried flour.



Then I moved back



All the components add up to one pretty amazing taco. Per my son this ranks right up there with birria and I'd have to agree.

Thanks for putting this on, Mosca These tacos (or maybe just style?) will be in rotation.

Oh, and my book arrived yesterday too

[Mosca]

This is awesome, you went above and beyond in making your own tortillas! (I used H-E-B.) And the boneless short rib chunks… perfect. Nice work!

[barelfly]

Heck yeah!!!!!!!!!!! TACOS!!!!!!!!!!!!! For you and the man child!!!!! Great cook my friend!

[Panhead John]

Great job! 💪

[WI Bubba]

I guess I'm the pokey puppy dragging his heals this month. But I got here just the same.

I wasn't sure what to expect from these tacos, but what I got was a very satisfying meal. The steak for this cook was off cuts from breaking down a ribeye roast. They were a little too thick and a little too small, but after a good whacking, my meat was just right.





I chose to slice the meat thin after cooking it, but it probably wasn't necessary. I also made some guac with the extra avocado I had.

Big thank you to Mosca for bringing this one to the Team Cook! It's absolutely something I will make again.

I have more pictures, but the forum is not playing nice with me today. I'll try again later if I remember.

[Panhead John]

….”but after a good whacking, my meat was just right.” Huh?

[barelfly]

TACOS!!!!!!!!!!!!

[WI Bubba]

Panhead John I used a meat mallet to thin the off cuts to around 3/16".

[Sweaty Paul]

Everything looked so delicious. Well done all!