Tacos.
 

How do you do 'em? Beef, chicken, pork, fish? How do you season the protein? What kind of toppings? Crunchy or soft shells? Is there a difference between a soft taco and a small burrito?

Yes.

The wife really likes these seasoning sauces for ground beeff:

http://www.chicagonow.com/gladly-glu...5-225x300.jpeg

I find them very, very salty. So I've been playing with seasoning blends, sort of like making my own packet mix. I started with this one, but have made some tweaks: http://allrecipes.com/recipe/46653/taco-seasoning-i/

I cut the salt in half. It's a lot easier to add salt than take it out. This last time I swapped the paprika with smoked paprika, and I think next time I'm going to swap the red chile flakes with chipotle chile flakes. I may try it sometime with this sample bag I got from the spice place of roasted granulated garlic instead of the regular. I also added some flour as a thickener, since it's pretty soupy without. Add some whole toasted cumin (before you grind it) and homemade chili powder, and it's a bangin' mix.

To me, tacos are crunchy. Soft tacos are small burritos.

Exercise.

Crunchy always !! Why soft ? Soft is just another type of burrito:rolleyes:

Do you exercise before or after tacos?

This man gets it.

I typically do beef or pork. I'm fortunate enough to have a Latino grocer by me that sells beef, usually a sandwich cut, sliced thin specifically for tacos or tortas. If I'm splurging, I go skirt steak. Both are real easy to marinate or season.

As far as toppings, I'm a fan of lime, shredded cabbage, pickled red onion, and it's not a taco if its not dressed with cilantro ;)

Oh, and nothing wrong with flour tortillas, it's a northern Mexico thing. What I like about taco stands up here, is that they've mastered the one ply corn tortilla. Sometimes the double ply corn tortillas get a little dry, imo.

I like tacos.

LMAO

Poop tacos.

Flour tortilla

If I had to pick a favorite, baja style breaded fish soft taco.

http://www.hitherandthither.net/wp-c...Tacos-011C.jpg

1. Portion control. 1, 2, 3, . . . instead on 1 burrito the size of your head.
2. Probably rather have a burrito anyway.


Not that I don't like a good crunchy taco.

I like a crunchy taco every once in a while, but burritos are better.

Al pastor all day. With just cilantro, diced onions and your favorite salsa/hot sauce. And don't give me shit about cilantro being nasty.

The Broncos DID NOT win their next SB before the Chiefs won a playoff game.

JUST SAYING...

Down the hall

I haven't had a hard shell taco since high school. Too messy.

I'm a fan of latino women - not all are...

I never had an authentic Mexican taco until I moved here. I missed out on a lot of good food.

http://i.imgur.com/zSQGq0y.gif


Also - Yes please to any.

I expected more from you. I'm not mad, I'm just disappointed.

I'm not.

That's a phallic-facial-cramming if I've ever witnessed one.

.

Make your own seasoning, you easily marketed to idiots.

Did you see my post with the recipe that I've tweaked? Thoughts?

That's a ****ing display. It's potpourri.

That's a beautiful plate.

That's it! I'm done. I'm moving out...

full bush front taint to belly button.

http://uploads.tapatalk-cdn.com/2016...92e1772cc3.jpg

We have a place in Colorado Springs called Fuzzy's Tacos.
I almost always giggle whenever I drive by there.

That's all I have to contribute.

I'm a classic taco guy. Hard shell and beef, with lots of cheese and tomato. A good taco is the equivalent of a seasoned cheesburger.

I'd argue a good taco is better.

And has much0-cheese and no tomato...:D

They each have their place.

Having said that, I bet I eat 50 to 100 cheeseburgers for every taco I have.

Where do you stand on flour tortillas? Soft taco or tiny burrito?

Probably burrito. I'm not really going to order a soft-shell taco. If I'm in the mood for that, I'm getting a burrito.

That's because you're a good person.

A genuine taco doesnt need any seasoning outside of a squeeze of lime and whatever veggies are on it

I believe that...

What's your ratio? Now I'm curious about the global market shares of cheeseburgers versus tacos.

Mine is probably 30:1.

I'd say it's 60/40 burger to burrito.

My wife is a B E A N E R and she's an excellent cook but we only have 2 days off together...

Corn tortillas.

My ratio would be closer to 300:1, tacos to cheeseburgers.

Taco burgers.

Tacos are my favorite food. I don't care what kind. I have really been on a street taco kick lately. A few good spots around downtown. Surprisingly starlight theater has some damn good street tacos. Normally food at music events are overpriced crap but for 8 bucks you get 3 great street tacos.

FWIW, Claim Jumper has some really good Street Tacos. Had some last night.

This little Mexican joint by my house has dollar tacos and dollar beers every Tuesday and gotta snag me 8 chicken hard shell tacos so good. That's all I can contribute here

The tacos my mom makes are in flour tortillas that she deep fries so they're kind of crunchy but don't explode on you the way the preformed corn taco shells do.

I love her tacos with unseasoned shredded beef (or ground beef), tomato, lettuce, cheese and salsa/hot sauce.

I also love fried fish tacos.

I prefer pink tacos

Try Wyandotte county's spots. Some of the best around. And most under 2 bucks a piece.

Pm if you are interested in some of my thoughts

I love tacos.

We usually run Tones taco seasoning we get st Sams. (Don't judge me). I roll with flour tortillas but it doesn't matter. I always put too much on there and a bunch ends up on the plate to be eaten with chips.

I load mine up with veggies. Lettuce, onion, green and red bell peppers and a pile of cheese.

The key though is finding a salsa that makes it all work.

...are inferior

Unless you're making enchiladas.

carne asada, carne pollo, al pastor

corn tortilla with cilantro. Queso fresco if needed.

Only acceptable taco~

There is a salsa made in Plains that will knock your socks off. I think it's the same company that makes Pedro's Tortilla Chips.

ROFL Let me guess it also has to include the butt nuggets from the tanned dude makin them in a back alleyed van...err "truck"

El Zarape from Garden City. You should be able to find it in your local supermarket. Best salsa I've ever found that wasn't homemade.

I'm in

If I am making them at home I absolutely love Spanish Gardens seasoning and there taco sauce, plus it's a KC company so it's helping keep $$$ in the community. When I lived in Florida every time my parents would visit they would have to bring me a dozen bottles of BBQ sauce and Spanish Gardens seasoning and sauce.

:cuss: FMB! Today I picked up stuff to make French dip sammiches in the slow cooker or mole chicken enchiladas. Wife wants the French dip.

Cecina is a staple here. Can't imagine ground beef tacos ever again.

Love fish tacos, but I keep it very simple at home. It just works, very delicious. Black bean tacos where the black beans contain sweet onion, garlic, jalapeño, and black pepper.

I typically use hard corn shells. Bottom layer of sharp cheddar, beans, spinach, tomatoes, top layer of sharp cheddar, hot sauce. Awesome.

Usually make them every other week.

The perfect taco is a crunchy corn shell that has moistened due to the juices of the meat.

Fillings and extras are arbitrary.

WTF? You tease me with this shit and don't give a link? Bad form :cuss: :D

El Zarape is decent. I prefer a little more body and thicker. Since you've brought it up, I need to go eat there.

I'm most fond of Jardines 7 J Ranch Chipotle.

https://s3.amazonaws.com/static.calo...dium-22664.jpg

I've been eating a lot of this. It's a good substitute since I can't get the Jardines stuff here.

http://www.salsaexpress.com/images/p.../icon/2046.jpg

Had no idea they had expanded that far and so rapidly. I thought they were just around DFW and turns out they are all over now were recently purchased.

of course.. thats the flavor man

Don't sell it short. Cilantro is good in any taco situation.

I agree with these California guys on taco style. Soft corn tortilla with meat and minimal garnish (usually onions and cilantro) is quite solid but needs good hot sauce.

chili colorado/asada.. there's literally a taco spot around every corner in my town. There is one legit place that is open 24hrs.

Bingo

I had adobada tacos tonight.

in, you're a fellow central cal guy.. you understand the blessings we get from our hispanic friends