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07-10-2016, 09:38 PM | #121 | |
You Sweetie!
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07-10-2016, 10:40 PM | #122 |
Curmudgeon
Join Date: Dec 2011
Location: North by Northwest
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Ground beef with red onion in a corn tortilla, topped with cheddar and tomato. Spanish Gardens seasoning and Art's sauce. http://www.artsmexicanfoodproducts.com/ Tortillas from Art's unless I'm lazy, then it's Perez.
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07-10-2016, 10:51 PM | #123 | |
You Sweetie!
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07-10-2016, 11:43 PM | #124 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $1691250
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http://spanishgardensfoods.com/kansas-city-favorite
http://lilguyfoods.com/index.php Two Kansas City staples growing up sadly Lilguy has discontinued many of their salsas and sauces and quit making a few years ago ready to eat taco shells. They were the close to deep frying your own corn tortillas. I always got them when i was lazy to deep fry myself. I have made my own salsas but like Red said I grew up eating them ground beef and SG taco seasoning and it just brings back good memories of Tacos at home when was a kid. |
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07-11-2016, 08:01 AM | #125 |
Curmudgeon
Join Date: Dec 2011
Location: North by Northwest
Casino cash: $5836784
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Art's tortillas have a touch of lime in them. I fry them up to just past chewy and they don't break. Sadly, their ready to eat ones are pretty brittle, so I go with Perez, also a KC product.
I worked in Argentine right after high school and Spanish Gardens had a restaurant next to their old factory. We would sometimes go there for lunch and watch the tortillas being made. |
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07-11-2016, 08:29 AM | #126 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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we have them on average once a week. range from typical homestyle corn hard shell/ground beef to street tacos, fish tacos, oven tacos, etc. gotta keep it fresh
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07-11-2016, 08:35 AM | #127 |
You Sweetie!
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07-11-2016, 09:00 AM | #128 |
Consuming CP souls
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Poverty version??
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07-11-2016, 09:45 AM | #129 |
Scarlett Johansson's boytoy
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07-11-2016, 12:32 PM | #130 |
BAMF
Join Date: Apr 2004
Location: Your Face
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First off, use this marinade:
http://www.farmandfleet.com/m/produc...oW4aAsgZ8P8HAQ Boneless, skinless chicken breasts sliced into fingers, marinated 8+ hours, grilled, then diced. Makes a killer chicken taco. If you're using a soft flour tortilla, the key is in how you heat it. I do mine 1 at a time directly on my ceramic cook top, about medium heat, flipping frequently. You want it to puff up and start to get brown spots. Also works on the grill. Browning it a tiny bit totally changes the flavor and adds a touch of crispiness. As for toppings, everyone likes something different. On my chicken tacos I'll use Colby jack or feta, regular lettuce or shredded cabbage, cilantro is a must, and a verde sauce. Lime, tomato, avocado, jalapeņo etc. For beef I prefer sharp or medium cheddar and a red taco sauce and I usually mix black beans into my meat mixture.
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07-11-2016, 12:52 PM | #131 |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
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Really, really wish I knew the seasonings to Taco John's chicken tacos
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07-11-2016, 12:53 PM | #132 | |||
Mindful Taoist German
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Quote:
(I beat him to it.)
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07-11-2016, 01:43 PM | #133 |
Go Beavers!
Join Date: Jan 2001
Location: Warshington
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For me, what started as tacos has morphed into a salad, with lettuce, rice, salsa, black beans, corn, seasoned ground beef, cheese, broken up tortilla chips, black olives, tomato (if we have some), guac and a squirt of 1000 Island dressing. It's amazing and I could eat it every day.
If I have to do traditional tacos, I go for the crunchy corn shells as I don't do wheat anything and the soft corn tortillas are too fragile. I never order tacos out any more. My go to meal out is sweet pork enchiladas, currently. |
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07-11-2016, 02:33 PM | #134 |
MVP
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07-11-2016, 02:36 PM | #135 |
Bono & Grbac wasn't enough
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