I don't like corn tortillas. blech. blech blech blech. And save me from the "you've never had authentic..." I have. Still blech.
What don't you like about them? I find that most of the time when people don't like them it's because they're under-cooked and dry and crumbly or they're steamed and fall apart.
I don't like corn tortillas. blech. blech blech blech. And save me from the "you've never had authentic..." I have. Still blech.
What don't you like about them? I find that most of the time when people don't like them it's because they're under-cooked and dry and crumbly or they're steamed and fall apart.
But I've been schooled over the years on what is and isn't a taco by my H.
Eta: deprogrammed. I've been deprogrammed!
But there's lots of tacos. American tacos. Korean tacos. Actual Mexican tacos. I don't think anyone in this thread was talking about tacos you'd get in Mexico (which is, FWIW, the only kind I make. Shredded beef, cilantro, & pickled onions)
It's like saying burgers are only made of ground beef and a patty of ground chicken is really a chicken sandwich.
But I've been schooled over the years on what is and isn't a taco by my H.
Eta: deprogrammed. I've been deprogrammed!
But there's lots of tacos. American tacos. Korean tacos. Actual Mexican tacos. I don't think anyone in this thread was talking about tacos you'd get in Mexico (which is, FWIW, the only kind I make. Shredded beef, cilantro, & pickled onions)
It's like saying burgers are only made of ground beef and a patty of ground chicken is really a chicken sandwich.
You guys? Have you had mexican tortas? If you are not a fan of the traditional taco, or you need a taco break, try a torta. Fried meat, mexican cheese, jalapeno, avocado, on crispy thick bread.
Post by tacosforlife on Sept 9, 2015 18:06:09 GMT -5
I love ALL THESE THINGS. Trust. However, tacos remain the standard for the quick weeknight dinner (and yes, that involves store bought tortillas...kind of like weeknight pasta involves store bought dried pasta instead of homemade fresh pasta).
I LOVE LOVE pupusas. I make them all the time around here. I love to eat them with curtido and crema fresca.
Are they hard to make? Becuase it's a long walk to the papusa place.
Nope. They take a little practice. You want to find masarepa instead of masa harina (Maseca). Masarepa is finer than Maseca, but I've used Maseca and it comes out fine.
I usually make mine with cheese or beans and cheese since my kids aren't partial to meat.
I love ALL THESE THINGS. Trust. However, tacos remain the standard for the quick weeknight dinner (and yes, that involves store bought tortillas...kind of like weeknight pasta involves store bought dried pasta instead of homemade fresh pasta).
Store bought soft corn tortillas can be fine. It's the crunchy ones that are not authentic.
Lol @ the taco tests. What's up with acting like there aren't plenty of authentic Mexican restaurants in most Southwestern states and also...in Mexico, where I'm sure many GBCNers have traveled?
I like it authentic and I also like it fake. I love to eat paella in Spain, but I'm not going to act like this Spanish place I go to doesn't put out some tasty ass paella, too.
I love ALL THESE THINGS. Trust. However, tacos remain the standard for the quick weeknight dinner (and yes, that involves store bought tortillas...kind of like weeknight pasta involves store bought dried pasta instead of homemade fresh pasta).
Store bought soft corn tortillas can be fine. It's the crunchy ones that are not authentic.
But they ARE authentic Tex-Mex. I buy corn tortillas and fry them into crunchy deliciousness.
I picked special tortilla because I liked that category best.
But, no, peak taco does not seem like a thing. I'm pro things eaten with tortillas, though. Or just the warmed up tortilla.
A fluffy flour tortilla with butter is truly one of the world's most underappreciated delicacies. I know that kapoentje has my back on that one.
I'll back you, too. My MIL makes them from scratch (hand rolled with an ancient rolling pin), cooked on ancient comals, and I love stuffing my face with butter-slathered yumminess.
Team you. We're having tacos tonight. Crock pot beef braised with salsa, beans, and corn. Served with flour tortillas, cheese, salsa, hot sauce, limes and cilantro/onion and I think we have some cotija lying around. Our regular weekly tacos are just leftover meat, skip the beans & corn. We often add chopped tomatoes. We keep chopped cilantro & onions and limes on hand in the fridge, that's how often we eat tacos.
At the taqueria next door to my work it's just al pastor on corn tortillas w/cilantro & onions* & lime, but at home I'll add more veg and cheese. *And the sweet gal always asks if I want cilantro & onions! What the hell do you think I'm here for woman?!
Enchiladas don't take a lot of time. You can even make ahead and chill until the night you want to cook them.
Frying the tortillas and rolling them all is kinda time consuming. Also, the amount of oil that goes into a single batch of enchiladas is a little horrifying when you start breaking it down.
Use my MILs method. Stick a small stack in a plastic bag with a bit of water and nuke for 10-20 seconds. Soft enough to roll, no oil. The fried flavor is covered by sauce anyway. Pay no attention to microwaved plastic toxins. Her parents were both born in Mexico so it must be authentic ;-)
Depends which Mexicans you're taking to. My husband's family pan fries their corn tortillas when making tacos. Maybe Mexicans will disown them for living on the wrong side of the border for too long but white people sure as hell don't claim them either. Mexicans in the border area (both sides) have different takes on "authentic" Mexican dishes than people further south. Another example is stacked enchiladas (also with fried tortillas if GMIL was cooking) vs rolled.
Michoacan ILs and it's totally different with them.