The Great HBT Taco Thread

[Zuljin]

Spam is great!

 

[hunter_le five]

 

[jammin]

Grilled up some Fajitas, err uh, I mean tacos tonight

 

[hunter_le five]

Did you wrap it in a tortilla? Good, then it's a taco. This ain't that hard, people.

 

[Scturo]

Chicken Al Pastor tacos,

 

[kev211]

Carne taco taco taco!

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[Fedora]

Got druck last night and made spam tacos.

 

[TXCrash]

Getting drunk tonight and making tacos.

Though, I've been banished to the outdoor kitchen for making tacos... or as she calls them, making mace. Seems I get carried away with the red pepper and her respiratory system can't handle it.

Whoops.

 

[WI_Wino]

Venison Taco Thursday. Gotta clean out the freezer with hunting season just around the corner.

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[Scturo]

Grilled Chicken tacos, with guac-salsa.

 

[jammin]

Carne Asada tacos ��

 

[WI_Wino]

Venison tacos from last night.

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[WI_Wino]

Great Scott, I was the last one to post in this thread months ago??!!?

More hardshell venison tacos tonight!

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[kev211]

Yes! It's been revived! I eat tacos at least once (3 times) a week. Always homemade. But I didn't want to be that guy that posts back to back to back to back to back tacos haha

 

[bob1852]

I had nachos tonight. Aka, broken

 

[mmb]

We have to remember, a “wrap” is just a gentrified taco.

Viva la taco!

 

[jammin]

Since we’ve established that nachos qualify as tacos, I believe chilaquiles should be granted the same bandwidth

If you’re not familiar with this dish, it’s basically breakfast nachos. Often served roja but at a Mexican buffet the verde platter always disappears first

 

[S-Met]

middle front, smoked pork belly street tacos, cilantro lime rice.

 

[treacheroustexan]

I never knew this thread existed. We had chicken tacos and margaritas paired with christmas decorations Also went out the other day and tried "southwest spicy lobster tacos"... they were good, except it defeated the point of lobster because you couldn't even taste it. Guess I'll forever be a chicken taco guy.

 

[kev211]

Since we’ve established that nachos qualify as tacos, I believe chilaquiles should be granted the same bandwidth

If you’re not familiar with this dish, it’s basically breakfast nachos. Often served roja but at a Mexican buffet the verde platter always disappears first

Chilaquiles most definitely qualify for tacos. If nachos are lunch/dinner tacos on a plate then these are just breakfast tacos. Dang, now I want chilaquiles...

 

[Jayjay1976]

We just had tacos for dinner, and now I'm hungry all over again because of this thread.

I like boneless beef short ribs, sous vide for 48-72 hours @140 with onions, cider vinegar, cumin seeds and dried guajillos blended to a paste. Remove from pouch, reduce liquid to thicken and sear ribs in a screaming hot cast iron skillet to brown then slice thinly. Serve with refried myocobas in a crispy corn shell then douse with chipotle Tabasco and a dollop of crema Salvadoreña. It's weird how meat can cook for three days and still come out medium-rare.

I'm looking forward to having the leftovers for lunch tomorrow.

 

[mmb]

Check out the Chipotle Cholula hot sauce. Tasty.

 

[Jayjay1976]

Check out the Chipotle Cholula hot sauce. Tasty.

Thanks for the tip!

Lately We're on a kick with this newly discovered salsa option

 

[arturo7]

Nachos are not tacos.

No how, no way.

 

[jammin]

I like boneless beef short ribs, sous vide for 48-72 hours @140 with onions, cider vinegar, cumin seeds and dried guajillos blended to a paste. Remove from pouch, reduce liquid to thicken and sear ribs in a screaming hot cast iron skillet to brown then slice thinly.

i might have to grab some from the grocery store today. sounds like they would be ready for football this Sunday.

I use an Anova SV w/a 12qt cooler. Drilled a hole in the lid to fit it perfectly. Really helps hold higher temps & saves energy on longer cooks.

 

[Jayjay1976]

i might have to grab some from the grocery store today. sounds like they would be ready for football this Sunday.

I use an Anova SV w/a 12qt cooler. Drilled a hole in the lid to fit it perfectly. Really helps hold higher temps & saves energy on longer cooks.

We've had a unit from Sansaire for about 2 years now and rarely does a week go by when it's not in use. Sometimes we use it 2-3 times per week so it lives on the counter when not in use. I have a 7 gallon polypropylene tub I use for large items otherwise I just stick it in an 8qt stock pot and let 'er rip. I was more than halfway through building my electric BIAB rig when I realized it could double as a 10-gallon sous vide.

I've only recently started buying boneless beef short ribs, they are pretty cheap and tough but if you're lucky and get the right ones they have an intense beefy flavor, are pretty lean once trimmed, and become meltingly tender in the sous vide. I used to make a lot of pork shoulder but we kinda got burned out on it, plus its so fatty.

Our latest discovery is picking up a pre-cured corned beef brisket (the flat), freeze it in a block with the spices intact, then vacuum seal it in a pouch. I really like the 72 hours @ 145 texture, sear it off in a skillet, slice thinly, and make pressed grilled reubens with the cooking liquid au jus. It's truly life changing.

Can a rueben be a taco if I add hot sauce???

 

[S-Met]

We've had a un
Can a rueben be a taco if I add hot sauce???

Only if you put it in a tortilla and fold it in 1/2

 

[Zuljin]

Nachos are not tacos.

No how, no way.

Deconstructed tacos. PKU.

 

[arturo7]

Deconstructed tacos. PKU.

still nope

Maybe if the nachos were made by taking tacos and crushing them. It would be destructed tacos. But I don't think anyone makes their nachos that way.

 

[Jayjay1976]

Nachos are the happy, carefree liberal offspring of tacos. Heirs to the crown, and equally deserving of reverence. Or irreverence. Depending on how you take your taco.