BFFT's Sunday Tacos

First disclaimer: I am from West Texas, and use that regional variant of taco. A taco is a corn tortilla folded in half after being fried in oil. What people in San Antonio call a "taco" is what i call a burrito (a flour tortilla rolled with filling inside).

Now that's outta the way, heres how you do it:

- Start fairly early with a few cups beef broth in a sauce pan. Bring it to a slow simmer and throw in your chiles. I use 2 Ancho's, 2 Cascavels, and 2 New Mexico chile's usually. But any chile's work...you just want that flavor. Remove all the seed and the "pulp" tht attaches the seeds. that gets rid of your heat and makes it edible for the average person. Also throw in a head of garlic (peeled) and 1 medium onion and simmer until the liquid reduces to a half cup. Put the mix in a blender and blend until smooth. VOILA....enchilada sauce (or chile sauce....its a base for 90% of southwest cooking)
- brown 3 lbs of hamburger meat. Salt the meat, and add garlic if you like. Once its browned, drain and return to the pan
- add in 1/2c beef broth and bring to a simmer. Stir in your chile sauce and return to a simmer. Let simmer until the liquid has cooked away (maybe 20 minutes). Your meat will be left very soft and full of chile flavor. Leave it on a low heat while you make your taco shells
- while the meat is browning take 1 roma tomato, 1 jalapeno (seeded), and equal part onion, and about a tablespoon of fresh minced garlic. Salt to taste, give it a good stir, then squeeze the juice of 1/2 lime over it. Refrigerate until you are ready to eat. This is "pico de gallo", and is a simple pleasure that anyone can make quickly.
- cut up 2 avocados and place into a bowl. add in about 1/4c of the pico de gallo and mash the avocado down until its fairly creamy. Squeeze the juice of the other half of lime over it, salt to taste, then stir around. The lime will keep it from browning and add flavor. Refrigerate until you eat
- Pour oil about 3/4" deep into your skillet and bring to medium high heat. Throw a corn tortilla into the oil and let it fry for about 45 seconds, then fold in half. Let it continue to go until it starts to get slitghtly crispy on the edge, then flip. Hold the tortilla open just a bit so you have an easy to fill pocket. Once done, place on a paper towel to drain, and move to the next one. Once the oil gets below 1/4", add more and bring it back up to heat.
- Use freshly grated colby cheese on your tacos when you start building them. Meat first, then cheese, then guacamole and sour cream, then pico de gallo. You might need to heat the tacos after the meat/cheese to melt the cheese ust a bit. 15 seconds in the microwave is perfect for 4 tacos usually...just get the protein hot enough to melt the cheese.

If you want more authentic, we can talk about using a comal to grind down corn and make the tortillas fresh....but I doubt anyone wants all of that. Store bought corn tortillas work just fine (although store bought flour tortillas are the devil).

a reply to: bigfatfurrytexan

Hey you big fat furry thing, nice recipe, but it is missing 2 ingredients, lime and cilantro....sheesh!

a reply to: soulpowertothendegree

there is lime in it...in the pico and in the guac.

cilantro....not a fan. I use it sparingly, but with all the current news about it i don't think ill be eating cilantro for awhile.

That sounds delicious, I love Tacos, thank you!

Cilantro taste like soap, disgusting!

a reply to: bigfatfurrytexan

You know I searched for lime before I responded...something smells fishy! And I had a feeling about the cilantro...

a reply to: valiant

Well sure if you wash it in soap and don't rinse it...

a reply to: soulpowertothendegree

Can rinse it all you like, still taste like soap!

a reply to: bigfatfurrytexan

That sounds Moorish. Might I offer a tip on the chillies?

Pickled Japapenos are easy to make. Bring half a cup of water, half a cup of vinegar and three tablespoons of salt to the boil while you slice a half dozen good sized jalapenos. When the mixture starts to boil, add the sliced Jalapenos and boil for a minute then turn the stove off. After 15 minutes scoop out the chillies and place them into a jar, add the broth,then let it cool and place it in the refrigerator.

Once you start you cannot stop-I put pickled Jalapenos on everything.

I'll have to try that.

What a coincidence on the tacos! We're doing our own version. I'm testing an oven-bag version of carnitas today. I know it's not the real way to do it, but I don't have a big pot with old lard to cook my pork in.

So we're slow-roasting chunks of pork loin in lard, water, some assorted squeezed citrus (orange and lime) with a bay leaf and salt/pepper in an oven bag. Then we'll shred that down and serve it with corn tortillas, shopped onion and cilantro, lime wedges, some homemade salsa verde (tomatillas, jalapeno, cilantro, garlic), some guac (just mashed avocado with chopped garlic and some salt - my son will practically eat it all before it gets on the tacos), some queso crumbles.

I like the idea of the pepper sauce on your version ... might have to try that next time. I might have to swap some peppers in and out thought to go with what I have on hand though. I don't generally get cascavel here. And would it work with chicken broth? We usually have that one hand more than we do beef broth.

originally posted by: valiant
a reply to: soulpowertothendegree

Can rinse it all you like, still taste like soap!

Ah, you are one of those poor, unfortunate folks.

a reply to: ketsuko

I am, I'd love to be able to taste what you other people taste *sigh*

I like the fried aspect of the corn tortilla, it sounds like it adds a good deal of texture. I am going to try that next time I make tacos.

a reply to: AugustusMasonicus

Same with enchiladas. You have to "soften" the tortillas in some oil. You only fry them for about 30 seconds on each side, if even that. Just to soften them a bit and cook the outside. I usually cook about 6 torts and leave them to drain, then run them through the sauce, roll them, and put them in the cassserole dish.

Corn tortillas need to be kised with some hot oil before they come alive.

a reply to: ketsuko

I just buy 5lb bags at the local HEB on the chiles. Cascavel isn't always in stock. You can use whichever kind you like. I suspect New Mexico pods are the easiest to find generally. I like to use Ancho for the sweet flavor it has, and cascavel because it keeps the dark color without adding too much ancho sweetness.

Chicken broth works fine. I just typically use beef broth with beef and pork, chicken broth with chicken and veggies. I just figure "Why use water when you have more flavor available?"

a reply to: bigfatfurrytexan

Now I'm hungry. Thanks a bunch lol.

I think this is the first time I've heard of a taco recipe without cumin included. I'm sure it will be fine though, but that is very odd for me and I'm originally from Texas (central).

a reply to: Philippines

Cumin tastes like old sweaty men smell.

originally posted by: bigfatfurrytexan
a reply to: Philippines

Cumin tastes like old sweaty men smell.

I think this taste (or lack of) also explains your disdain for cilantro/coriander.

When you go out for Mexican food, do you ask to hold the cumin?

originally posted by: Philippines

originally posted by: bigfatfurrytexan
a reply to: Philippines

Cumin tastes like old sweaty men smell.

I think this taste (or lack of) also explains your disdain for cilantro/coriander.

When you go out for Mexican food, do you ask to hold the cumin?

Nah, it typically order dishes that don't have cumin. Chile Rellenos are a favorite, but i eat the cheese rellenos (not beef). Fajitas are another favorite. Guiso is something i like, despite the cumin.

But i don't eat at many mexican places. i grew up eating the best mexican food you could get. For example: i have no interest in flour tortillas that aren't made fresh to order. There aren't many restaurants that can do that kind of thing with any volume. So i just eat at home if i want mexican. i've even gotten to where i won't bother getting their menudo. I'd rather just go through the labor myself.

basically, if i wanted someone to open up cans and put it on a plate, i can do that at home.

a reply to: bigfatfurrytexan

I was wondering. Does fur come with that, you being a big fat furry Texan and all? Or don't you shed?