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Special Interest => Gulching/Self-Sufficiency => Food, Cooking, Brewing, Vinting, Distilling => Topic started by: Tipitaka on May 06, 2014, 04:59:19 am

Title: How to Taco: A Guide for Gringoes
Post by: Tipitaka on May 06, 2014, 04:59:19 am
Okay, so there was a discussion a few days ago where Mouse was trying to figure out Tacos, and someone (I forget who off the top of my head) was trying to help by suggesting the "Old El Paso" brand of "shells" and "Taco Seasoning". Since I grew up around and related to Mexicans and Comanches, I have experience with made from scratch South-Western food. I once had the "Taco Seasoning" that was suggested, and I thought it was awful. Not to dis the person who suggested it... Their frame of reference is just very different. Most Americans outside of the South-Western US and Mexico would probably think that suggestion was solid gold. Then there are "shells". I tried one once and had to have a piece of it removed from my throat in the hospital. Haven't touched one since. I've also never seen them eaten in a Mexican restaurant. Seems to be an American thing.

Sooo... if that stuff isn't good for Tacos, what is? Lots of stuff really. Different regions have different seasoning profiles, filling options, and tortilla recipes. What I'm going to show you here are my step-grandma's recipes that she taught me when I was a kid. She's pure-blood Comanche, and all 3 of her husbands were immigrants from Mexico. Some other relatives own a Mexican restaurant in Roswell. The flour tortillas they used in the restaurant were made by her fresh every day for years until recently.

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First things first, Pinto Beans. When I was between the ages of 8 and 17, there was beans and rice on the table at every evening meal. We often had the leftovers for lunch the next day. It takes the longest to make beans. If you plan to eat at 6 pm, start on the beans by 10 am.

Frijoles Pintos Refritos
2 cups dry pinto beans
water
1 chicken bouillon cube
garlic to taste
2 bay leaves
2 tbs lard

Wash 2 cups of Pinto Beans in a sieve. Put them into a pot of water and boil 10-20 minutes stirring occasionally to prevent boil-overs. Turn off the burner and allow beans to soak for 1 hour. Drain beans and return to pot. Add water and seasonings. Boil for 4-8 hours until beans are tender. They look like THIS (https://scontent-a-iad.xx.fbcdn.net/hphotos-ash3/t1.0-9/10155247_10202046329511972_4303950248008274565_n.jpg) when they're getting close to being done. When beans are done, retain 3 cups of the bean-water and drain the rest. Add lard to a skillet and melt it on med low. Add beans and start smashing them with a potato masher or the bottom of a drinking glass. Add beans and liquid as needed until beans are thoroughly smashed, mixed, and heated. Abuelita stops here, mi ermano adds more garlic.  :laugh: Whether you like it thick or thin dictates how much bean water you need.

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Next, time to make Tortillas. You can make Corn or Flour. It might be very difficult or expensive to obtain Masa Harina (Flint-corn Hominy Flour) overseas, so I'm making sure you can have at least wheat flour tortillas. You will need one special tool, a 1" (2.5 cm +/-) dowel 1 ft (33 cm +/-) long. This is a tortilla rolling pin.

Tortillas de Maíz / Tlaxcalli
Masa Harina (Nixtamalized (http://en.wikipedia.org/wiki/Nixtamalization) and ground flint corn (http://en.wikipedia.org/wiki/Flint_corn), a good source of vitamin B.)
water

No measuring amounts here, just put some of the masa in a bowl, add water until it all comes together, form into ping-pong size balls, and roll them out between 2 sheets of plastic wrap. Try to get them 1-3 mm thick. Cook on a dry skillet at medium heat until it starts to puff up (if you get it thin enough, it will), flip it and cook a bit longer. When it's done, take it off the griddle and put it in a folded kitchen towel on a plate. Press the steam out being careful not to burn yourself. If left puffed up, they get crispy and tough.

Tortillas de Trigo
1/2 tsp baking soda
1/2 tsp salt
1 cup water
2 cups all purpose wheat flour
2 tbs canola oil

Mix flour and baking soda, drizzle in oil. Dissolve salt in water. Add water until it all comes together, refrigerate for one hour, form into large-egg size balls, and roll them out between 2 sheets of plastic wrap. Try to get them 1-3 mm thick. Cook on a dry skillet at medium heat until it starts to puff up (if you get it thin enough, it will), flip it and cook a bit longer. When it's done, take it off the griddle and put it in a folded kitchen towel on a plate. Press the steam out being careful not to burn yourself. If left puffed up, they will get crispy and tough.

Picture of finished Tortillas (https://scontent-b-iad.xx.fbcdn.net/hphotos-ash3/t1.0-9/10251936_10202046329591974_3698731084561878194_n.jpg).

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Next up, Marinate the Steak (or lamb, or goat, or pork, or venison, or bison, etc... does not taste good with meat substitutes.) This is one of those things you need to have legit tacos. Meat. :/ Why? Ask Tevye (http://youtu.be/7V2lxFWBqfI?t=1m46s). I used the tri-tip cut of beef this time. You can use ground meat, but it won't taste the same or have the same texture as a regular piece of meat.

Carne Asada de Res
2 lbs (1 kilo) of well-marbled Beef sliced into 1"/2-ish cm thick pieces (not chopped up, big slabs)
1 tbs dried oregano
1 handful of minced cilantro (leaves of coriander)
2 tbs extra virgin olive oil
juice and pulp of 2 key limes or one california lime
2 tbs minced onion (Abuela uses Spanish, I prefer Red)
4 cloves minced garlic
dash of black pepper
dash of salt

Marinate meat in this for at least an hour then grill it over a wood fire using extra marinade to baste after every turn. When my step-grandma taught me this recipe, she cooked it in a plough disk with a bit of rebar welded on as a handle. I don't have such a device. I used a BBQ grill. Result was the same. Cook to medium for beef, well for everything else. Let rest for 30 minutes while you make the rice and fixins, then dice it into 1 cm cubes right before serving. Should look like THIS (https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-frc3/t1.0-9/10155292_10202046329111962_8330457262799994584_n.jpg).

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Rice. As mentioned before, it is at every meal. Like the beans, it is not inside the taco. It's next to beans on the plate. It's also good on its own... One of my uncles likes the crusty rice from the bottom of the pan. It does taste pretty good; but I think it might be an acquired taste. This dish is like Paella without the seafood. Probably created by land-locked Spaniards in New Spain back in the 1500s (This is step-grandma's theory. Seems plausible to me.)

Arroz de España
2 cups of long grain American rice
4 cups of water
2-4 tbs canola oil or lard
1/2 minced yellow onion
garlic powder to taste (I use 2 tsp)
chicken bouillon powder or cube, enough for making 2 cups of broth
6-8 oz tomato sauce
dash of ground cumin
1 tsp turmeric (optional)

Saute the onion in the lard, when the onion turns translucent, add in the uncooked dry rice, and keep it moving until it's starting to turn very white with small bits of browning. Add everything else, stir, cover loosely, and cook on med-low for 20-30 minutes without stirring. When rice is tender, fluff it with a fork and serve.

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Fixins. This is where it gets hairy. Everybody likes their Tacos different.

Step-grandma:
Lime, cilantro, minced onions, table cream, occasionally sliced avocado.

Dad:
Sour Cream, over-ripe smashed avocado, radishes, sriracha sauce.

Mom:
sliced pickled jalepeños, cheddar cheese, sour cream, guacamole, tomatoes or Pico de Gallo.

Step-uncle that was mentioned before:
lime, pico de gallo, table cream, queso seco, crusty rice from the bottom of the pan

You'll see how I like it when we get to the assembly bit in the next section, but this assortment of preferences is common for all foods. When someone tells me they hate _____ food, I always tell them to try it again made by a different person.

Here are the fixins you can make at home without investing in dairy cattle:

Guacamole (Step-grandma doesn't make this; this is my recipe.)

2 ripe avocados
1 tbs olive oil
juice of 1 key lime
dash of lawry's salt
dash of garlic powder
dash of ground phrik thi na chili from my garden (you can leave this out, it's way too hot for chili n00bz)

Dice the Avocado, add all else and lightly mash with the back of a spoon. Should be a chunky paste like THIS (https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc1/t1.0-9/10290712_10202046329351968_8875754301081914204_n.jpg).

Sriracha Sauce (This stuff is Thai and Viet, but very popular in California.)
2 cups of de-seeded hot red peppers
1/4 cup of roasted garlic cloves
2 tsp simple syrup (simply sugar dissolved in water) or honey

puree all in a blender, keep refrigerated and may not last long

Pico de Gallo
6 roma tomatoes, diced
1 handful of cilantro leaves, minced
4 cloves of garlic, minced
1/2 red or spanish onion, minced
juice of one lemon
dash of salt (optional)
minced fresh green chilies to taste (I prefer 2 Serranos or under-ripe super-hots from the garden. But I'm kinda crazy, so that's probably too much for kiwis.)

It's like a chutney, just mix it up. Looks like THIS (https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/10334283_10202046329751978_4725471727445261302_n.jpg).

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Assembly time! There are actually 2 ways to eat this stuff. You can stack up components on the plate, tear off bits of tortilla and use it to pick up the other stuff and eat it. This takes a bit of practice. The other way, is to lay a wamed tortilla on the plate, add in the filling and fixings, spoon the sides onto the plate beside it, and chow down.

To assemble, start with a tortilla, warm it up, add meat. (https://scontent-a-iad.xx.fbcdn.net/hphotos-prn2/t1.0-9/10304644_10202046330271991_3510880731465822414_n.jpg)

Step 2, add any solid dairy and/or vegetables. (https://scontent-a-iad.xx.fbcdn.net/hphotos-prn2/t1.0-9/10153235_10202046329831980_867327336727313332_n.jpg)

Step 3, add your non-newtonian fluids (guacamole and/or sour cream), hot sauces, lime juice, etc... (https://scontent-a-iad.xx.fbcdn.net/hphotos-frc3/t1.0-9/10003985_10202046330391994_2519614243121918209_n.jpg)

Step 4, add sides (sorry about this picture, beans were a bit behind schedule) (https://scontent-a-iad.xx.fbcdn.net/hphotos-frc3/t1.0-9/10308748_10202046329031960_6669866682730003661_n.jpg)

Step 5, Thank Jesús for growing it for you and eat.  (http://dollarsandsense.org/blog/wp-content/uploads/2012/02/de-nada.jpg)
Title: Re: How to Taco: A Guide for Gringoes
Post by: Moonbeam on May 06, 2014, 05:22:23 pm
It's probably more accurate to say that something is authentic. And note that even among the cultures the dish originated from there will be variations due to familial adaptions that get passed down through the generations. Of course, a several countries will lay claim to be the origin, so you will have those variations as well. A lot of the food in the US has been "Americanized" such as Chinese food and pizza, and that's fine too.

I grew up in part in Texas (a lot of Tex-Mex) and pinto beans were a staple. While in South Florida I had access to all kinds of wonderful cuisines, especially all the Spanish foods: a lot of Cuban, Puerto Rican, Brazilian, Columbian, and a few Mexican choices. Red kidney beans and black beans are the norm, not refried beans. 

There is both Old El Paso and organic taco seasoning I get from the local Farmer's market in my house. We use soft flour tortillas and hard corn shells.

Mouse, the bottom line is that you cannot mess up tacos. It is whatever you, or rather your grandchildren want to eat. My DD does not care for red meat. So on taco night (which happens to be this evening) I fill her shell with turkey. :)
Title: Re: How to Taco: A Guide for Gringoes
Post by: securitysix on May 06, 2014, 05:45:15 pm
Okay, so there was a discussion a few days ago where Mouse was trying to figure out Tacos, and someone (I forget who off the top of my head) was trying to help by suggesting the "Old El Paso" brand of "shells" and "Taco Seasoning". Since I grew up around and related to Mexicans and Comanches, I have experience with made from scratch South-Western food. I once had the "Taco Seasoning" that was suggested, and I thought it was awful. Not to dis the person who suggested it... Their frame of reference is just very different. Most Americans outside of the South-Western US and Mexico would probably think that suggestion was solid gold. Then there are "shells". I tried one once and had to have a piece of it removed from my throat in the hospital. Haven't touched one since. I've also never seen them eaten in a Mexican restaurant. Seems to be an American thing.

'Twas I who suggested Old El Paso.  I live in the Southwestern US.  My mother learned to make tacos from a Mexican family she lived next door too as a young girl.  Between her home made stuff and the Old El Paso brand stuff, there is a little bit of a difference in flavor, but Old El Paso is as close as I think you're likely to get from a common store brand, hence why I suggested it.  My mother is also not the sort to take the time to make hand-made tortillas, so I grew up on store bought.

If you have a Mexican market nearby, feel free to try them for alternatives.  Not everyone has a Mexican market close.

For filling, beef is common around here (I live in Oklahoma, so most of what we get around here is actually Tex-Mex, and the Tex part of that influence means we're in beef country).  In Mexico, beef is rarely used for taco filling.  Chicken and pork are far more common.  I don't like chicken in my Mexican food, personal preference, so I avoid it.  I have a friend who makes tacos using ground turkey (or mixed turkey and beef), because ground turkey is cheap.  They come out pretty good.

But, to each their own, and as Moonbeam says, it's tough to mess up tacos.

Quote
It takes the longest to make beans. If you plan to eat at 6 pm, start on the beans by 10 am.

Does it ever!  We use canned re-fried beans because it takes too long to cook them.  That said, dad likes pinto beans cooked low and slow all day with a side of corn bread.  He'll eat on those for a couple of days and whatever is left over makes its way into a pot of chili (more properly, chili con carne, but again, I live in beef country, so chili always has beef in it).
Title: Re: How to Taco: A Guide for Gringoes
Post by: Tipitaka on May 07, 2014, 01:22:23 am
Updated op.

Has anyone told Mouse this thread is here?
Title: Re: How to Taco: A Guide for Gringoes
Post by: Faded on May 07, 2014, 03:10:07 am
In the Pico De Gallo; you say the salt is optional! Are you kidding? No offense intended, but you must be from California.
Title: Re: How to Taco: A Guide for Gringoes
Post by: Tipitaka on May 07, 2014, 03:52:41 am
In the Pico De Gallo; you say the salt is optional! Are you kidding? No offense intended, but you must be from California.

Bakersfield, and more recently, Reedley.

My family has water retention issues related to salt. Our feet swell up. It hurts, so we avoid the stuff in general. There's plenty of salt in the beans, rice, meat, tortillas, and guacamole. No need to add more.
Title: Re: How to Taco: A Guide for Gringoes
Post by: bennie on May 07, 2014, 04:20:00 am
I like tacos of every kind. Hard Corn Shell... Soft  Flour Tortilla ... etc ... and especially a Soft Flour Tortilla that is is fried with fixings already packed inside.

If I eat a regular old hard shell corn taco with basic lettuce, tomatos, cheese, refries, meat at home ... I like to dribble a bit of French Dressing on it.

A taco is just a taco and is just what you want it to be.

Some of the best Mexican food I have eaten in the US or in Mexico is a somewhat bland and not particularly a hot and spicy concoction. I like hot stuff but too much hot pepper/spice takes away from the blend.
Title: Re: How to Taco: A Guide for Gringoes
Post by: Moonbeam on May 07, 2014, 10:29:00 am
My DH enjoys fish tacos. For me, something that was carried over from my childhood in Texas: breakfast tacos!

SS - I use some canned beans in my cooking, too. I rinse the black beans in cold water, drain well, add to the pot, drizzle some olive oil over them, add some minced garlic, cracked black pepper from the mill, and a dash of cinnamon. Muy buena!
Title: Re: How to Taco: A Guide for Gringoes
Post by: Tipitaka on May 07, 2014, 11:37:58 am
My DH enjoys fish tacos. For me, something that was carried over from my childhood in Texas: breakfast tacos!

SS - I use some canned beans in my cooking, too. I rinse the black beans in cold water, drain well, add to the pot, drizzle some olive oil over them, add some minced garlic, cracked black pepper from the mill, and a dash of cinnamon. Muy buena!

I learned to make fish tacos from a half-polish, half-puertorican chef from New Jersey.
Title: Re: How to Taco: A Guide for Gringoes
Post by: Moonbeam on May 07, 2014, 11:43:38 am
Oh yeah?! I once knew a Chinese man, named Tom who delivered pizza!  :laugh:
Title: Re: How to Taco: A Guide for Gringoes
Post by: Who...me? on May 07, 2014, 02:33:53 pm
Amusingly...I ordered a pizza from a place I frequent and a oriental sounding voice answered the phone. I'm thinking how the heck did I call the Chinese place instead of pizza.  But I was an older Chinese lady working at the pizza place.    ^_^
Title: Re: How to Taco: A Guide for Gringoes
Post by: Tipitaka on May 07, 2014, 03:59:30 pm
Amusingly...I ordered a pizza from a place I frequent and a oriental sounding voice answered the phone. I'm thinking how the heck did I call the Chinese place instead of pizza.  But I was an older Chinese lady working at the pizza place.    ^_^

I like Mexican pizza... Which is actually 2 tostadas stacked on top of each other with enchilada sauce and extra cheese. Still epic.
Title: Re: How to Taco: A Guide for Gringoes
Post by: securitysix on May 07, 2014, 05:27:54 pm
In the Pico De Gallo; you say the salt is optional! Are you kidding? No offense intended, but you must be from California.

Salt is optional.  And I generally recommend salting things to taste.  This can get dangerous if you're serving other people.  My mom really likes salt.  She once said to me "I thought I ate a lot of salt, then I met your daddy.  Then I thought he ate a lot of salt until I had you."  Different people have different tolerances for salt, both by taste and by what their body does with it. 

Amusingly...I ordered a pizza from a place I frequent and a oriental sounding voice answered the phone. I'm thinking how the heck did I call the Chinese place instead of pizza.  But I was an older Chinese lady working at the pizza place.    ^_^

I like Mexican pizza... Which is actually 2 tostadas stacked on top of each other with enchilada sauce and extra cheese. Still epic.

My mom once made Mexican Lasagna, which was basically flour tortillas layered with taco meat and cheese in a cake pan and put in the oven long enough to melt the cheese.  I personally think this would be better with enchilada meat instead (same thing as taco meat, but you use enchilada sauce instead of taco seasoning).  She also makes taco "casserole", which is taco meat spread over a layer of tortilla chips, topped with cheese, and again, put in the oven long enough for the cheese to melt.

I love enchiladas.  My dad hates them.  Just a random observation for you.

But I was an older Chinese lady working at the pizza place.    ^_^

LOL!!!  OK, I added some emphasis so people could share in the humor of the typo...
Title: Re: How to Taco: A Guide for Gringoes
Post by: Tipitaka on May 07, 2014, 07:20:00 pm
You suppose I should do more detailed tutorials for foreign lurkers and Mouse?

Could do tamales, enchiladas, chilli verde, 3 color rice, roasted salsas, chocolate mole, barbacoa, etc...
Title: Re: How to Taco: A Guide for Gringoes
Post by: Who...me? on May 07, 2014, 07:42:36 pm
Who said it was a typo?    :thumbsup:
Title: Re: How to Taco: A Guide for Gringoes
Post by: Moonbeam on May 09, 2014, 12:03:19 pm
Amusingly...I ordered a pizza from a place I frequent and a oriental sounding voice answered the phone. I'm thinking how the heck did I call the Chinese place instead of pizza.  But I was an older Chinese lady working at the pizza place.    ^_^

That's a hoot!! I about dropped the phone when an American teenage girl answered the phone at a Chinese restaurant. In all my years of ordering takeout, that never happened until last year.

We do live in interesting times!!!  :laugh:
Title: Re: How to Taco: A Guide for Gringoes
Post by: Tipitaka on May 09, 2014, 12:19:18 pm
Amusingly...I ordered a pizza from a place I frequent and a oriental sounding voice answered the phone. I'm thinking how the heck did I call the Chinese place instead of pizza.  But I was an older Chinese lady working at the pizza place.    ^_^

That's a hoot!! I about dropped the phone when an American teenage girl answered the phone at a Chinese restaurant. In all my years of ordering takeout, that never happened until last year.

We do live in interesting times!!!  :laugh:

I know a good Chinese restaurant in CA where it's run by a teenage girl... Her parents own it, and she manages it on her breaks from school. Good kid. I remember I was sitting there eating and chatting with the cook who was from Guangzhou, and I asked him what kind of rice they use there because it tasted different than usual... He goes and asks her, and she asks the bus guy who also handles inventory... He got out the bag and showed her. He'd switched from CalRose to Texas Long-grain. She hadn't known he'd switched and he got in trouble for it on the spot. Anyways, scary when mad is a good quality in a lady. Her parents were from Singapore and Japan. She sounded like a valley girl. You can't tell these days where someone's roots are or what they're like from appearances or accent.
Title: Re: How to Taco: A Guide for Gringoes
Post by: Moonbeam on May 09, 2014, 12:21:30 pm
You can't tell these days where someone's roots are or what they're like from appearances or accent.

Sure, you can. Not always, but experience usually helps navigate the waters. :)
Title: Re: How to Taco: A Guide for Gringoes
Post by: Moonbeam on June 12, 2014, 11:34:08 am
I went to the Farmer’s Market in downtown Big Bad City – it was lovely! I picked up fresh corn tortillas (30 for $2). A couple of days later I fried them up and we hade some yummy homemade “hard” taco shells.

MOUSE – It really is true that you cannot mess up tacos. Some people add steak, chicken, pork, ground beef and even fish. Experiment and share your results!
Title: Re: How to Taco: A Guide for Gringoes
Post by: MamaLiberty on June 12, 2014, 02:14:01 pm
I went to the Farmer’s Market in downtown Big Bad City – it was lovely! I picked up fresh corn tortillas (30 for $2). A couple of days later I fried them up and we hade some yummy homemade “hard” taco shells.

To make taco shells without the added fat of frying them, simply drape each tortilla over two wires (leaving the sides to droop down) on the oven rack and then bake at 400 for ten or fifteen minutes - or until crisp.
Title: Re: How to Taco: A Guide for Gringoes
Post by: Tipitaka on June 12, 2014, 04:28:30 pm
There're also "Indian Tacos" which are common on western reservations.

Frybread replaces the tortilla, and then there is usually ground beef or game, pinto beans, sweet corn, melted gov't "cheese" or velveeta, and chilies. It's got some variations to it based on locations and the available commodities. It's not healthy, but it might be easier to make in a foreign country.
Title: Re: How to Taco: A Guide for Gringoes
Post by: securitysix on June 12, 2014, 06:26:51 pm
I went to the Farmer’s Market in downtown Big Bad City – it was lovely! I picked up fresh corn tortillas (30 for $2). A couple of days later I fried them up and we hade some yummy homemade “hard” taco shells.

If you want to keep the shells soft, pass them through the hot grease quickly.  If the grease is hot enough, it's basically toss it in, flip it over, take it out, no time in between.  You'll get a nice, soft, almost see through shell.  It's messy to eat but it tastes amazing. 
Title: Re: How to Taco: A Guide for Gringoes
Post by: Tipitaka on June 12, 2014, 07:07:00 pm
I went to the Farmer’s Market in downtown Big Bad City – it was lovely! I picked up fresh corn tortillas (30 for $2). A couple of days later I fried them up and we hade some yummy homemade “hard” taco shells.

If you want to keep the shells soft, pass them through the hot grease quickly.  If the grease is hot enough, it's basically toss it in, flip it over, take it out, no time in between.  You'll get a nice, soft, almost see through shell.  It's messy to eat but it tastes amazing.

That's just a fried tortilla. Shells are hard.
Title: Re: How to Taco: A Guide for Gringoes
Post by: Moonbeam on June 13, 2014, 11:06:37 am
To make taco shells without the added fat of frying them, simply drape each tortilla over two wires (leaving the sides to droop down) on the oven rack and then bake at 400 for ten or fifteen minutes - or until crisp.

Thanks Mama, I will have to try that. They were good, but yes, a tad too oily for my tastes.
Title: Re: How to Taco: A Guide for Gringoes
Post by: MamaLiberty on June 13, 2014, 11:13:46 am
To make taco shells without the added fat of frying them, simply drape each tortilla over two wires (leaving the sides to droop down) on the oven rack and then bake at 400 for ten or fifteen minutes - or until crisp.

Thanks Mama, I will have to try that. They were good, but yes, a tad too oily for my tastes.

I looked at the recipe again and discovered that 15 minutes would be too long. Start with 5 minutes, and test crispness. Crisping time will depend on how much moisture is in the tortillas to start with, of course. If you like the "fried" tortilla, but don't want them so greasy, brush the outside of the tortilla with a tiny amount of oil before putting them into the oven. Place a cookie sheet or piece of foil on the oven bottom to catch any drips.
Title: Re: How to Taco: A Guide for Gringoes
Post by: securitysix on June 16, 2014, 06:09:58 pm
I went to the Farmer’s Market in downtown Big Bad City – it was lovely! I picked up fresh corn tortillas (30 for $2). A couple of days later I fried them up and we hade some yummy homemade “hard” taco shells.

If you want to keep the shells soft, pass them through the hot grease quickly.  If the grease is hot enough, it's basically toss it in, flip it over, take it out, no time in between.  You'll get a nice, soft, almost see through shell.  It's messy to eat but it tastes amazing.

That's just a fried tortilla. Shells are hard.

Perhaps from a technical standpoint, but when you order tacos in Oklahoma, you order them with hard or soft shells.  Hard shells are, well, hard, and always made from corn tortillas.  Soft shells are almost always just flour tortillas.  If you want a soft corn shell, well, most places around here don't do that, and the ones that do will look at you like you have six heads if you ask for a fried tortilla and will probably then fry a flour tortilla, but they know what a soft corn shell is.  Aren't dialectic differences great?  :D
Title: Re: How to Taco: A Guide for Gringoes
Post by: Tipitaka on June 17, 2014, 01:10:28 am
I went to the Farmer’s Market in downtown Big Bad City – it was lovely! I picked up fresh corn tortillas (30 for $2). A couple of days later I fried them up and we hade some yummy homemade “hard” taco shells.

If you want to keep the shells soft, pass them through the hot grease quickly.  If the grease is hot enough, it's basically toss it in, flip it over, take it out, no time in between.  You'll get a nice, soft, almost see through shell.  It's messy to eat but it tastes amazing.

That's just a fried tortilla. Shells are hard.

Perhaps from a technical standpoint, but when you order tacos in Oklahoma, you order them with hard or soft shells.  Hard shells are, well, hard, and always made from corn tortillas.  Soft shells are almost always just flour tortillas.  If you want a soft corn shell, well, most places around here don't do that, and the ones that do will look at you like you have six heads if you ask for a fried tortilla and will probably then fry a flour tortilla, but they know what a soft corn shell is.  Aren't dialectic differences great?  :D

The 3 taco places I get tacos from when I eat out, don't have English-speaking employees. And I doubt they would allow such an atrocity (such as a hard shell or flour tortilla) to occur with an innocent taco. They might actually kick you out.
Title: Re: How to Taco: A Guide for Gringoes
Post by: Zookeeper on June 22, 2014, 01:52:13 am
I would love to see your Chocolate Mole recipe.
Title: Re: How to Taco: A Guide for Gringoes
Post by: Warwulf on June 22, 2014, 07:40:50 am
I'm really offended by this thread heading. Gringos?? Do you call black people n*ggers too? Calling me a gringo is the same thing so unless you want me to start slinging the term wetback around, I suggest you change it.
Title: Re: How to Taco: A Guide for Gringoes
Post by: MamaLiberty on June 22, 2014, 07:50:01 am
I'm really offended by this thread heading. Gringos?? Do you call black people n*ggers too? Calling me a gringo is the same thing so unless you want me to start slinging the term wetback around, I suggest you change it.

I hope you just forgot to use the sarcasm smiley... but if you are serious, I don't think any of us are in the least interested in catering to such politically correct nonsense.  None of us are responsible for your feelings about any particular words, especially when used in generalized terms like this.  Nobody has any right not to be "offended."

If your feelings are so tender that you think you must dictate what others say... perhaps TMM is not a good fit for you.

And I repeat, I hope YOU are just joking about this and not seriously expecting others to tailor their language to suit your feelings.
Title: Re: How to Taco: A Guide for Gringoes
Post by: Who...me? on June 22, 2014, 10:32:24 am
while I agree with you about the political correct thing and the lack of a right not to be offended...tipitaka...or what ever he is calling himself now...would and has in the past been offended by this very sort of thing.   Seems to have very tender feelings about off color jokes and the sort...so if he is gonna get butt hurt when someone else says something of this nature he shouldn't do it himself.  there is a word for that kind of thing...hmmm what was it now?

Doesn't matter...just saying is all.
Title: Re: How to Taco: A Guide for Gringoes
Post by: MamaLiberty on June 22, 2014, 11:37:32 am
Tipitaka has deleted his/her account, again... No idea what's up with that, but he/she has done it before and come back. I hope that happens again.

And we all are hypocrites at times, it's just so darned easy to do. I don't hold it against Tipitaka at all, since he/she doesn't engage in nastiness about it, or at least I don't remember any lately. Nastiness is what I have a hard time with.
Title: Re: How to Taco: A Guide for Gringoes
Post by: StillaGhost on June 22, 2014, 11:48:57 am
I'm really offended by this thread heading. Gringos?? Do you call black people n*ggers too? Calling me a gringo is the same thing so unless you want me to start slinging the term wetback around, I suggest you change it.

 
 
   Hhhmmmmm. Are you serious? Really? Second post in the forum and you've become arbiter of what may be said and Potentate of Political Correctness?
 
   Sling ' wetback ' around if you wish to do so , just don't complain when you get called on it , however expecting folks within this " herd of cats" forum to follow your orders and dictates will inevitably prove to be rather unproductive as a course of action.
Title: Re: How to Taco: A Guide for Gringoes
Post by: DiabloLoco on June 22, 2014, 01:55:14 pm
Tipitaka has deleted his/her account, again... No idea what's up with that, but he/she has done it before and come back. I hope that happens again.

And we all are hypocrites at times, it's just so darned easy to do. I don't hold it against Tipitaka at all, since he/she doesn't engage in nastiness about it, or at least I don't remember any lately. Nastiness is what I have a hard time with.
Perhaps he/she already HAS created a new account. It's possible. Did he/she say exactly WHY he/she left?
Title: Re: How to Taco: A Guide for Gringoes
Post by: MamaLiberty on June 22, 2014, 02:48:03 pm
Perhaps he/she already HAS created a new account. It's possible. Did he/she say exactly WHY he/she left?

I don't have a clue... have not seen anything to indicate a reason.
Title: Re: How to Taco: A Guide for Gringoes
Post by: Bill St. Clair on June 22, 2014, 04:18:46 pm
Tipitaka has deleted his/her account, again... No idea what's up with that, but he/she has done it before and come back. I hope that happens again.

I found Tipitaka's member record in the backup for Friday, and saved it in the file ~/Tipitaka.sql, so that I can easily restore it later, should he desire.
Title: Re: How to Taco: A Guide for Gringoes
Post by: MamaLiberty on June 22, 2014, 04:26:28 pm
I found Tipitaka's member record in the backup for Friday, and saved it in the file ~/Tipitaka.sql, so that I can easily restore it later, should he desire.

That's good, Bill. Let's see what happens. I suspect that he likes to reinvent himself from time to time. Remember Guard Duck? :)
Title: Re: How to Taco: A Guide for Gringoes
Post by: Moonbeam on June 22, 2014, 07:32:22 pm
That's good, Bill. Let's see what happens. I suspect that he likes to reinvent himself from time to time. Remember Guard Duck? :)

No, but I do remember a Gaurd Duck! (Ooh that was hard to type!)
Title: Re: How to Taco: A Guide for Gringoes
Post by: securitysix on June 22, 2014, 08:25:58 pm
That's good, Bill. Let's see what happens. I suspect that he likes to reinvent himself from time to time. Remember Guard Duck? :)

No, but I do remember a Gaurd Duck! (Ooh that was hard to type!)

Indeed.  And somewhere in there was also Pirate King Luffy, if I recall correctly. 
Title: Re: How to Taco: A Guide for Gringoes
Post by: Moonbeam on June 22, 2014, 09:58:17 pm
... there was also Pirate King Luffy, if I recall correctly.

Oh yeah! *LOL*

***********

Maybe he won the lottery and now he can finally become the sword wielding Asain woman he wanted to be! :)

Title: Re: How to Taco: A Guide for Gringoes
Post by: Warwulf on June 23, 2014, 05:35:04 am
well, as the FNG I'm still feeling out the groups mentality and attitude. Just seeing what's allowed. I've kicked the snot out of a few illegals here where I live for calling me that.
  I'm quite sure I'll let loose with a few non PC insults myself.

thanks all
Title: Re: How to Taco: A Guide for Gringoes
Post by: MamaLiberty on June 23, 2014, 06:12:24 am
well, as the FNG I'm still feeling out the groups mentality and attitude. Just seeing what's allowed. I've kicked the snot out of a few illegals here where I live for calling me that.
  I'm quite sure I'll let loose with a few non PC insults myself.

thanks all

Why do any words need to be "insults?" Intentional insults are not particularly welcome here either. :)
Title: Re: How to Taco: A Guide for Gringoes
Post by: mi6a2lm on June 23, 2014, 07:51:29 am
I'm just glad this thread was started because the Mexican in-laws were really conflicted over corn or flour and what constitutes a taco.  Now they have a resource they can turn to whenever someone says, 'Let's have tacos tonight!'  Who knew people born in Mexico or the southwest didn't know anything about tacos?
Title: Re: How to Taco: A Guide for Gringoes
Post by: StillaGhost on June 23, 2014, 07:50:56 pm
well, as the FNG I'm still feeling out the groups mentality and attitude. Just seeing what's allowed. I've kicked the snot out of a few illegals here where I live for calling me that.
  I'm quite sure I'll let loose with a few non PC insults myself.

thanks all

 
 
  Yeah? Seems that you're a racist promoting an agenda that's in general unwelcome in these environs.
 
  See *ALL* folks bleed the same color. Ya get me pinche' pendejo?
Title: Re: How to Taco: A Guide for Gringoes
Post by: DiabloLoco on June 23, 2014, 08:39:43 pm
well, as the FNG I'm still feeling out the groups mentality and attitude. Just seeing what's allowed. I've kicked the snot out of a few illegals here where I live for calling me that.
  I'm quite sure I'll let loose with a few non PC insults myself.

thanks all

 
 
  Yeah? Seems that you're a racist promoting an agenda that's in general unwelcome in these environs.
 
  See *ALL* folks bleed the same color. Ya get me pinche' pendejo?
At the risk you posting a scathing retort, I ask, why are you attacking? Be cool, bro. :mellow:

(http://img2.wikia.nocookie.net/__cb20130810020501/glee/images/8/84/Goosfraba.jpg)
Title: Re: How to Taco: A Guide for Gringoes
Post by: StillaGhost on June 23, 2014, 09:00:02 pm

. I've kicked the snot out of a few illegals here where I live for calling me that.
  I'm quite sure I'll let loose with a few non PC insults myself.

thanks all

 
 
 
[/quote] At the risk you posting a scathing retort, I ask, why are you attacking? Be cool, bro. :mellow:


[/quote]
 
 
  Read the above. Bragging about stomping "illegals" merely for calling him a " gringo"? And how would he KNOW their legal status , what did stop to ascertain said status.
 
   Lets see here want me to drag in here from the other thread his comment on being " surprised" that a black girl was in school , oh and that she wasn't " playing the race card.".
 
   You tell me to " be cool" , my response to you is " get a clue " , maybe you've never seen the thinly submerged stormfront style rhetoric before , I have. He's testing the waters so to speak.
 
  Not that I think he'll find much support here once said rhetoric picks up in level. But hey what would I know since I'm a " mud" anyway.
Title: Re: How to Taco: A Guide for Gringoes
Post by: DiabloLoco on June 23, 2014, 09:02:08 pm

 
   You tell me to " be cool" , my response to you is " get a clue " , maybe you've never seen the thinly submerged stormfront style rhetoric before , I have. He's testing the waters so to speak.
 
  Not that I think he'll find much support here once said rhetoric picks up in level. But hey what would I know since I'm a " mud" anyway.
OK. Gotcha. Quick question. Ummm....What is a "mud"?
Title: Re: How to Taco: A Guide for Gringoes
Post by: StillaGhost on June 23, 2014, 09:19:09 pm

OK. Gotcha. Quick question. Ummm....What is a "mud"?
[/quote]
 
 
  Aryan type yapping for anyone of other than " pure white " blood. Never mind where the actual *original* Aryans came from , which is the big joke on proponents of what the word has come to mean and been exploited for.
Title: Re: How to Taco: A Guide for Gringoes
Post by: bennie on June 24, 2014, 04:31:59 am
.....maybe you've never seen the thinly submerged stormfront style rhetoric before , I have. He's testing the waters so to speak.

It has been several years ago but we have had a few who came on like that on this board. A couple were not nearly as "thinly submerged" in their rhetoric. They started right off posting crudely.

I do wonder if he just has a sense of humor we have not got yet. I know my sense of humor can be a bit warped at times especially when it comes to stereotypes...but then again I limit relating that type of humor to those who get me and know me (like my wife when we go to WalMart).
Title: Re: How to Taco: A Guide for Gringoes
Post by: Baked at 420 on June 26, 2015, 08:51:06 pm
My family's tacos are on frybread. We usually make it with sweet potatoes in the dough, then pile on some stew and smother it in melted cheese. It's epic.