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Author Topic: How to Taco: A Guide for Gringoes  (Read 12292 times)

Moonbeam

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Re: How to Taco: A Guide for Gringoes
« Reply #15 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:
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Tipitaka

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Re: How to Taco: A Guide for Gringoes
« Reply #16 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.
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Moonbeam

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Re: How to Taco: A Guide for Gringoes
« Reply #17 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. :)
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I'm not where I want to be, but I'm better than where I was!

Freedom is not being able to do what you want to do; freedom is being able to NOT do what you don't want to do.

"We must not amuse ourselves with the notion that we have done something when we have only formed a good resolution. Power comes by doing and not by resolving." Charlotte Mason

"Don't hurt people and don't take their stuff." Courtesy of FreedomWorks

Moonbeam

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Re: How to Taco: A Guide for Gringoes
« Reply #18 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!
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I'm not where I want to be, but I'm better than where I was!

Freedom is not being able to do what you want to do; freedom is being able to NOT do what you don't want to do.

"We must not amuse ourselves with the notion that we have done something when we have only formed a good resolution. Power comes by doing and not by resolving." Charlotte Mason

"Don't hurt people and don't take their stuff." Courtesy of FreedomWorks

MamaLiberty

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Re: How to Taco: A Guide for Gringoes
« Reply #19 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.
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Tipitaka

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Re: How to Taco: A Guide for Gringoes
« Reply #20 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.
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securitysix

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Re: How to Taco: A Guide for Gringoes
« Reply #21 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. 
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Tipitaka

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Re: How to Taco: A Guide for Gringoes
« Reply #22 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.
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Moonbeam

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Re: How to Taco: A Guide for Gringoes
« Reply #23 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.
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I'm not where I want to be, but I'm better than where I was!

Freedom is not being able to do what you want to do; freedom is being able to NOT do what you don't want to do.

"We must not amuse ourselves with the notion that we have done something when we have only formed a good resolution. Power comes by doing and not by resolving." Charlotte Mason

"Don't hurt people and don't take their stuff." Courtesy of FreedomWorks

MamaLiberty

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Re: How to Taco: A Guide for Gringoes
« Reply #24 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.
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securitysix

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Re: How to Taco: A Guide for Gringoes
« Reply #25 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
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"That's what governments are for; get in a man's way." - Malcom Reynolds

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Tipitaka

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Re: How to Taco: A Guide for Gringoes
« Reply #26 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.
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Zookeeper

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Re: How to Taco: A Guide for Gringoes
« Reply #27 on: June 22, 2014, 01:52:13 am »

I would love to see your Chocolate Mole recipe.
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Warwulf

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Re: How to Taco: A Guide for Gringoes
« Reply #28 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.
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MamaLiberty

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Re: How to Taco: A Guide for Gringoes
« Reply #29 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.
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