Post by tacosforlife on Sept 9, 2015 16:44:25 GMT -5
This week, I planned an entire menu of dinners without once serving tacos because my husband expressed concern that we had reached "peak taco." I am trying to come up with next week's menu, and I'm getting twitchy at the thought of not having tacos at least once. What say ye, CEP?
Is it always the same type of tacos that you serve, and if so, is that what he has "peaked" over?
And for you - is it the crunch of the taco or the flavor of the taco meat you crave?
If it's the crunch of the taco, you could change it up by making chicken tacos, spicy korean bbq chicken tacos, Chinese chicken tacos: thelatinkitchen.com/r/recipe/chinese-chicken-tacos, pulled pork tacos, tofu tacos - the options are limitless.
If it is the flavor of taco seasoning in ground beef that you crave, you could do
1) taco salad (prepare a pound of meat, taco seasoning, a can of rotel, drain off grease, then fold in a small can of corn and big can of pinto beans. Serve over a bed of lettuce with either ranch, southwestern ranch dressing, or avocado cilantro dressing (or sans dressing). Optional - top with cilantro and avocado
2) taco cornbread casserole - this is a recipe I threw together during one of those "I have to cook dinner with what is available in the pantry" moments: prepare ground beef (or 1/2 beef 1/2 turkey meat) according to directions on taco seasoning packet. Include chopped white or yellow onion while browning the meat. Drain grease. stir in a can of Rotel. Stir in a can of pinto beans. Stir in a small can (like 6 oz) whole kernel corn. Simmer. Separately prepare a package of Jiffy Cornbread according to the directions on the box. Fold in a small can (like 5-6 oz) of cream corn into the cornbread batter. Pour the prepared meat mixture into an 8x8 or 9x9 inch glass baking dish. Top with a layer of cheddar/mexican blend/colby jack or equivalent cheese (1/2 to 1 cup to taste and diet restrictions). Pour cornbread batter over the top, spreading evenly. Bake according to directions on cornbread box, until poking a toothpick through the cornbread comes out clean. Cool for 5 min and serve.
Post by pantsparty on Sept 9, 2015 16:56:42 GMT -5
And leftover taco meat is the best thing ever! I'm talking nachos. I'm talking taco salad. I'm talking eating it reheated out of the bowl with nothing on it because you're hungry and lazy.
And leftover taco meat is the best thing ever! I'm talking nachos. I'm talking taco salad. I'm talking eating it reheated out of the bowl with nothing on it because you're hungry and lazy.
TACOS FOR LIFE!
The only way you could better understand me would be if your name were nopantsparty.
I'm really curious what non Hispanics consider tacos.
I am not Hispanic.
I generally consider ground beef, cheese, tomatos, lettuce onions and salsa in a crunch folded tortilla shell to be a taco. Unless it's eggs, bacon, cheese and possibly refried beans for a morning taco.
But because I embrace fusion menus, anything inside a folded taco shell can also suffice in a pinch.
I'm really curious what non Hispanics consider tacos.
We do all variety of tacos.
Frequently we cook some chicken or a chuck roast in the slow cooker. I prefer flour tortillas, but I'm coming around on corn.
We sometimes do the traditional Mexican toppings of onion and cilantro, but I'm not really into raw onion.
We often do skillet fajita tacos (no grill) - so seared chicken or steak and peppers/onions.
I WOULD serve tacos with refried beans and rice (TEXAS FOREVER!) except in the interest of health, I frequently do a salad of tomatoes, diced zucchini, and corn in a lime-cilantro vinaigrette. It can be done as a side dish or a topping.
Sometimes we do standard Tex-Mex ground beef tacos because HELLO, CHILDHOOD!
One year we made grilled salmon tacos at a baseball game (can you say bougie tailgate or what?).
I have done a BBQ fusion taco, with pulled pork and spicy coleslaw.
You don't even need to make the crema or salsa (although those are delicious), but the chicken is SO. FUCKING. GOOD. The spice combination on the shredded chicken thigh meat is AMAAAAAAAAZING.
I'm really curious what non Hispanics consider tacos.
We do all variety of tacos.
Frequently we cook some chicken or a chuck roast in the slow cooker. I prefer flour tortillas, but I'm coming around on corn.
We sometimes do the traditional Mexican toppings of onion and cilantro, but I'm not really into raw onion.
We often do skillet fajita tacos (no grill) - so seared chicken or steak and peppers/onions.
I WOULD serve tacos with refried beans and rice (TEXAS FOREVER!) except in the interest of health, I frequently do a salad of tomatoes, diced zucchini, and corn in a lime-cilantro vinaigrette. It can be done as a side dish or a topping.
Sometimes we do standard Tex-Mex ground beef tacos because HELLO, CHILDHOOD!
One year we made grilled salmon tacos at a baseball game (can you say bougie tailgate or what?).
I have done a BBQ fusion taco, with pulled pork and spicy coleslaw.
We used to mix up our eggs more, but I've gotten into a good routine with this. Sometimes we do tacos if I have smaller tortillas on hand, but for several reasons, I find burritos easier in the morning.
Whole Foods makes a really good raw chicken chorizo - I would prefer pork, of course, but I'm trying to get more lean protein into my diet. So I cook up my chorizo and add eggs. While that cooks, I heat the burrito-sized tortillas on the cast iron. Add some salsa to the egg mixture. Put cheese in tortillas. Top with chicken chorizo and eggs.
Delicious, filling, AND it hits the macro levels that wambam helped me established.