Americanized Tacos. How do you do em?

cirk · 01-03-2013, 06:36 PM

I add lots of minced garlic, chipotle in adobe, and black pepper. How do you guys do yours? I've been do them the same way for years I would like to see how others do there's!

ImageUploadedByTapatalk1357259605.624691.jpg

Gnaws on Pigs · 01-03-2013, 06:39 PM

Ground deer meat, salt, black pepper, loads of chile powder, cumin, garlic, chopped-up fresh jalapenos, oregano, diced tomato, lime juice. Sautee until done. Heat up corn tortilla, put in filling, top with pico de gallo and jack/sharp cheddar and lettuce. I can eat a half-dozen of them.

Toast · 01-03-2013, 07:00 PM

Coon Ass Tacos ;D

fingerlickin' · 01-03-2013, 07:01 PM

The quick weeknight meal version goes like this...It's weak I know.

I prefer the soft shells.

Lately though, my wife and kids have been throwing the ground meat, a reduced sodium taco seasoning packet, a can of black beans and a tub of fresh salsa into the crock pot. It's surprisingly good.

Holy fark am I hungry for taco's after googling all those pictures.

BobBrisket · 01-03-2013, 07:19 PM

Soft shell, hard shell, homemade corn torts..........I'm so much about the wrapper, ok, I am, just a little. I prefer a warm corn tort!

As far as the fillin goes, as long as it's homemade, it's good stuff.
One thing I will say...........I like LOTS of heat in my tacos!
http://www.bbq-brethren.com/forum/sh...ighlight=tacos
I think these won me a Throwdown! Damn GOOD!
http://www.bbq-brethren.com/forum/sh...ighlight=tacos

Q Junkie · 01-03-2013, 07:24 PM

Quote:

Originally Posted by Toast

Coon Ass Tacos ;D

Put Coon Ass in front of it and I'm all in....except for the blue slurpie in the background.
BTW my Mom lives in Bossier City so I can say the "C-A" word.

bigabyte · 01-03-2013, 08:05 PM

I have a few ways I make them with pulled pork, chuck or brisket that are not really "authentic" but satisfy a craving at the time. But for the family here though, taco night is simply...

Ground beef (sirloin roast seems to please everyone the most) seasoned liberally (gasp) with this...

Served with your choice of (each in it's own bowl/container)...

Sauce for the 17 and 13 year old boys...

My preferred taco night sauce (applied very liberally)...

Flour tortillas (taco or fajita size) and yellow corn crunchy tortilla shells.

Since the day a few years ago when one of the boys complained about not wanting tacos, I melted him a bowl of Velveeta to dip taco shells into so he could have nachos instead. The wife and both of the boys drizzled the melted velveeta over their tacos and have insisted that melted velveeta now be a regular thing. Sometimes I even use it, but for the most part I still like them the way I have always had them (everything except the velveeta). I was raised with this same taco night arrangement, so it is homestyle food to me, in a way.

Many years ago the wife and I made "double decker" tacos, with flour shell on the outside, layered with bean, then crunchy taco inside. She ALWAYS makes hers that way until this day. I prefer just crunchy, because if I eat one of those double decker ones, I get full after one taco mostly, and I have a thing (not sure what it is) that requires me to eat several crunchy tacos in one sitting. I have no idea what that is about, but I have been that way since I was a kid. I love this taco night actually, as blase as it may appear.

Moose · 01-03-2013, 08:18 PM

I like using pulled beef in mine, seasoned with a chili powder blend. Then corn tortillas individually deep fried till crispy, then topped with fresh iceberg lettuce and colby jack. Homemade salsa is a must!

Randbo · 01-03-2013, 08:27 PM

Turn the Moose loose!!! me like what I see there. ^^^^^^^^

Mattmo · 01-03-2013, 08:52 PM

Moose has my vote for favorite!! WOW!

Gore · 01-03-2013, 08:54 PM

Thanks, Moose! That is my preferred, but yours look oh so delicious!

bigabyte · 01-03-2013, 09:00 PM

That's it. I'm running to Panchos. They are jsut across the street and have some Carnitas tacos that Moose has made me crave now. They use thin soft white corn tortillas (doubled) and some guac, but fark...gotta get one of those now I'm afraid.

Or I could keep drinking.

Wine is gone.

What's next?

Fark, now I'm taking this thread off track.

Moose · 01-03-2013, 09:00 PM

Quote:

Originally Posted by Mattmo

Moose has my vote for favorite!! WOW!

Thanks, Matt! Here's the full cook thread if you'd like to check it out:

http://www.bbq-brethren.com/forum/sh...d.php?t=119276

ToddM · 01-03-2013, 09:19 PM

Quote:

Originally Posted by Moose

I like using pulled beef in mine, seasoned with a chili powder blend. Then corn tortillas individually deep fried till crispy, then topped with fresh iceberg lettuce and colby jack. Homemade salsa is a must!

Lately I've gone with pulled pork cooked down with onions, peppers and some stock for moisture. Soft corn tortillas topped with a spicy chipotle slaw and fresh salsa (when the wife is willing). I'd eat a mess of those crispy beef tacos though. Nice.

Gore · 01-03-2013, 09:23 PM

My wife has been making bitters of late. I bet we have some that would go good with those tacos that Biggie might like.

01-03-2013, 06:36 PM	#1
cirk Full Fledged Farker Join Date: 12-15-11 Location: Madison, MS Downloads: 0 Uploads: 0	Americanized Tacos. How do you do em? I add lots of minced garlic, chipotle in adobe, and black pepper. How do you guys do yours? I've been do them the same way for years I would like to see how others do there's! ImageUploadedByTapatalk1357259605.624691.jpg __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

01-03-2013, 06:39 PM	#2
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC Downloads: 0 Uploads: 0	Ground deer meat, salt, black pepper, loads of chile powder, cumin, garlic, chopped-up fresh jalapenos, oregano, diced tomato, lime juice. Sautee until done. Heat up corn tortilla, put in filling, top with pico de gallo and jack/sharp cheddar and lettuce. I can eat a half-dozen of them. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed GRAY Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four Zeros in one throwdown, baby!

01-03-2013, 07:00 PM	#3
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	Coon Ass Tacos ;D __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Weber GA Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen

01-03-2013, 07:01 PM	#4
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	The quick weeknight meal version goes like this...It's weak I know. I prefer the soft shells. Lately though, my wife and kids have been throwing the ground meat, a reduced sodium taco seasoning packet, a can of black beans and a tub of fresh salsa into the crock pot. It's surprisingly good. Holy fark am I hungry for taco's after googling all those pictures. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-03-2013, 07:19 PM	#5
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Soft shell, hard shell, homemade corn torts..........I'm so much about the wrapper, ok, I am, just a little. I prefer a warm corn tort! As far as the fillin goes, as long as it's homemade, it's good stuff. One thing I will say...........I like LOTS of heat in my tacos! http://www.bbq-brethren.com/forum/sh...ighlight=tacos I think these won me a Throwdown! Damn GOOD! http://www.bbq-brethren.com/forum/sh...ighlight=tacos __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

01-03-2013, 08:05 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I have a few ways I make them with pulled pork, chuck or brisket that are not really "authentic" but satisfy a craving at the time. But for the family here though, taco night is simply... Ground beef (sirloin roast seems to please everyone the most) seasoned liberally (gasp) with this... Served with your choice of (each in it's own bowl/container)... Sauce for the 17 and 13 year old boys... My preferred taco night sauce (applied very liberally)... Flour tortillas (taco or fajita size) and yellow corn crunchy tortilla shells. Since the day a few years ago when one of the boys complained about not wanting tacos, I melted him a bowl of Velveeta to dip taco shells into so he could have nachos instead. The wife and both of the boys drizzled the melted velveeta over their tacos and have insisted that melted velveeta now be a regular thing. Sometimes I even use it, but for the most part I still like them the way I have always had them (everything except the velveeta). I was raised with this same taco night arrangement, so it is homestyle food to me, in a way. Many years ago the wife and I made "double decker" tacos, with flour shell on the outside, layered with bean, then crunchy taco inside. She ALWAYS makes hers that way until this day. I prefer just crunchy, because if I eat one of those double decker ones, I get full after one taco mostly, and I have a thing (not sure what it is) that requires me to eat several crunchy tacos in one sitting. I have no idea what that is about, but I have been that way since I was a kid. I love this taco night actually, as blase as it may appear. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-03-2013, 08:18 PM	#8
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	I like using pulled beef in mine, seasoned with a chili powder blend. Then corn tortillas individually deep fried till crispy, then topped with fresh iceberg lettuce and colby jack. Homemade salsa is a must! __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious

01-03-2013, 08:27 PM	#9
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon Downloads: 0 Uploads: 0	Turn the Moose loose!!! me like what I see there. ^^^^^^^^ __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

01-03-2013, 08:52 PM	#10
Mattmo Knows what a fatty is. Join Date: 12-30-12 Location: Sedalia, MO Downloads: 0 Uploads: 0	Moose has my vote for favorite!! WOW!

01-03-2013, 08:54 PM	#11
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Thanks, Moose! That is my preferred, but yours look oh so delicious! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

01-03-2013, 09:00 PM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	That's it. I'm running to Panchos. They are jsut across the street and have some Carnitas tacos that Moose has made me crave now. They use thin soft white corn tortillas (doubled) and some guac, but fark...gotta get one of those now I'm afraid. Or I could keep drinking. Wine is gone. What's next? Fark, now I'm taking this thread off track. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-03-2013, 09:23 PM	#15
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	My wife has been making bitters of late. I bet we have some that would go good with those tacos that Biggie might like. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"