Well PulledPork tacos with sautéed onions and bell peppers. Simple.
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Saw this thread too late or I would have taken pictures. We eat a bunch of “tacos” now since we low carb soft shell taco for a lot of our meals now.
Today for lunch I had coney dog tacos. Grilled hot dogs, coney sauce and queso cheese from a jar.
She had egg salad tacos with lettuce and tomatoes.
This past week we had BLT tacos.
Later this week we are having meatball tacos.
I am not going to classify any of these things as wraps because the filling is not getting wrapped up.
This is what we use.
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Just so’s folks know, in our family we roll stuff up into burritos but still call them tacos.
It’s just a way to get more food into a bigger tortilla.Comment
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Lutefisk taco...
*hurk*
I swear lutefisk was the main reason my ancestors emigrated from Scandinavia....Comment
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Ok, since I’ve set the rules for the Mosca house, where how the tortilla is folded has no bearing on what we call it:
Here is a BLT breakfast “taco” with cheese and pepper shooters. As much as I disparaged the chopped sandwiches, this would have been a good candidate for that treatment. But it was great anyhow.
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You know in old Mexico they will taco just about anything. I was going to do soup tacos but the soup just won't stay in the tortilla
So anyway I pivoted to one of my favorite morning time snacks, liver and onion guisada tacos...Yummmy !!!
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Okay, I will not test the taco definition limit too much this time. I won’t be especially imaginative in a complex way, but instead I’ll simplify this to the edge of what might be considered reasonable… both simpler and more complex seem like they would be more appropriate, but that actually isn’t the case. Because… everything tacos.
I sautéed a “pepper riot” (1/4 each red, green, yellow, orange), half a small onion, half a tomato, and a clove of garlic
I took a couple corn tortillas and made them into hard tostadas BECAUSE YOU CAN GET MORE STUFF ON TOP OF A TOSTADA. I think in this instance that is justifiable. I mashed an avocado, spread it on the tortillas and added the vegetables.
Then melted shredded cheese, and I can never decide on green salsa or red salsa, so instead of deciding… well, you know. And of course, lots of hot sauce. I’m really digging on Tabasco brand Scorpion Pepper Sauce right now. It’s pretty hot, has all that Tabasco goodness, and I can get it in the grocery store instead of by ordering on line.
One test for tostadas is, how well do they hold together? Because a cracking tostada shell is a lot worse than a cracking hard shell taco! I got quality taco shells (locally) and they definitely hold up. They’re in between crispy and chewy; they need a little tooth put to them, but they don’t need any tearing. Just right. Plus it’s an excuse for a morning light shot.
This was damn good, for being so stupid. The garlic is what makes it good.
One thing I love about capsaicin in the morning: you get that heat on the first bite, and that breakfast heat is all over your lips and mouth and it wakes you up… but there’s more. And that’s when next you take that hit of really hot coffee, and it heats up the whole inside of your head. That’s what I’m talkin’ about.
I had to do them this way because I’ve really eaten a lot the last couple days, and I skipped the gym the last two days, and we’re going away for a couple days and I want to be able to dine. Vegetables are lots of nutrition and fiber, so I fill up and keep the digestion moving (you older folks know what I mean there) without pounding on the calories. The eggs and bacon will still be there when we get back.Last edited by Mosca; February 29, 2024, 07:34 AM.Comment
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I'm a big fan of chicken livers, so I may have to try this one out:
I also love the name of the website.Comment
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Hmmm. I wonder if THESE
will TACO?
What we got here is kielbasa, kimchi, Colby Jack, and cilantro, with a creamy Dijon sauce. (Mayo, sour cream, Dijon. Maybe 2/2/1? Just add and taste, add and taste until it suits you. The kimchi and the kielbasa are pretty sharp, this should be 80% creamy and 20% Dijon-y.)
I cut up that kielbasa so that it will come out of the taco in bites rather than pieces
I seen ‘is on th’ innernet. Where you melt the cheese, then put the tortilla on top, and then get a spatula under it and flip it over. In this case, it’s going to help glue that kielbasa to the inside of the taco. It will help maintain taco integrity.
From there, it’s just build-a-taco workshop!
ORDER UP!
Damn, this was good. Like, really good. The creaminess of that dressing offset the sharpness of the kielbasa and kimchi perfectly, the cilantro gave everything a nice sideways flavor. And the cutting of the kielbasa into smaller pieces, along with the cheese glue, helped it maintain taco integrity to the last bite.
Kielbasa and kimchi DEFINITELY tacos.Last edited by Mosca; February 29, 2024, 09:30 PM.Comment
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Guisado tacos are a thick stew, that might count. Mosca or the consume served with birra tacos.
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Okay, someone stop me, please.
We got a Friday during Lent. I’m not particularly observant, but Mrs Mosca is extremely so.
Um…
bottom to top: fried corn tortillas, refried beans seasoned with cumin, leftover mashed potatoes fried in oil with sliced serrano peppers, cheese, salsa (one red, one green because I can never decide), sour cream, scallions and cilantro.
These also maintained tostada integrity throughout the meal. The trick is to fry the tortillas to where they are not quite shatterable. Kind of like jerky.
They aren’t going to knock you over until you get to the salsa and sour cream, but they’re filling as hell. Once you get to the middle they’re pretty good.Comment
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According to my niece, these are tacos despite my calling them fajitas..
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As promised. Pulled pork taco with bell peppers and onions. There's potato wedges in the picture as well, but they are getting the best of me and will not brown up. Not enough fuel to get the temp up.
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Enjoy your upcoming trip.
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