Page 3 of 9 FirstFirst 1 2 3 4 5 6 7 8 ... LastLast
Results 51 to 75 of 222
  1. #51
    Join Date
    Aug 2007
    Posts
    5,333
    Who doesn’t love hard tacos? One bite and a small avalanche starts into your hand, just a warning on what’s to come. A few bites later and the whole shell cracks and you are in triage mode trying to finish your bite hunched over your plate while trying not to spill everything.... as random bits and all the hot sauce pools into your palm. Make sure it’s homemade though, otherwise it’s just not the same

  2. #52
    Join Date
    Jan 2006
    Location
    river city
    Posts
    2,097
    Quote Originally Posted by muted View Post
    Who doesnít love hard tacos? One bite and a small avalanche starts into your hand, just a warning on whatís to come. A few bites later and the whole shell cracks and you are in triage mode trying to finish your bite hunched over your plate while trying not to spill everything.... as random bits and all the hot sauce pools into your palm. Make sure itís homemade though, otherwise itís just not the same
    Reminds me of this girl I knew..

  3. #53
    Join Date
    Jan 2006
    Location
    river city
    Posts
    2,097
    Onion, tomato, cilantro and lime.

    The building block for a good taco.

  4. #54
    Join Date
    Feb 2005
    Posts
    11,494
    This is a trick question.

    Tacos. Yes.

  5. #55
    DJSapp's Avatar
    DJSapp is online now (╯į□į)╯︵ ┻━┻
    Join Date
    Oct 2003
    Location
    All over NCal
    Posts
    6,258
    For land animals: white corn, pan fried to a nice light golden color in the cast iron pan. Still flexible and won't shatter. Dust with Cotija on both sides, fill, eat quickly while hot.

    For seafood I use small flour tortillas to absorb the butter, sauce and creama. Seafood is too wet for corn tortillas imho.

    That said, flour tortillas are inheriantly Mexican and good handmade ones are absolutely amazing. So fuck the haters, corn is no more or less authentic; it's akin to northern vs. southern Italian food. Specifically the flour tortilla comes from the Northern borderlands where wheat grows better than the corn in the south. NPR/Splendid table had this interview last year.

    https://www.splendidtable.org/story/...stavo-arellano
    Fat fuck bubbas are not erosion.

  6. #56
    Join Date
    May 2016
    Posts
    1,702
    I eat both hard and soft tacos, corn and flour. Most of the time when I make tacos at home, though, itís ground beef and I use hard tacos, but I fill the shells with the meat and cheese and then put them in the oven for awhile. That softens up the shell some, Add a little green salsa, pico, and shredded lettuce, and maybe a little sour cream and Iím set.

  7. #57
    Join Date
    Feb 2011
    Posts
    56
    Soft. I make my own, using a press. Homemade corn tortillas are way better than store-bought. I follow the recipe on the masa package, & add a little lime & chili powder to the mix. They don't keep well, so I only make as many as I am going to eat at one time, but I can whip them up in just a few minutes, start-to-finish. Yum!

  8. #58
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    14,603
    both

    hard inside

    soft outside
    watch out for snakes

  9. #59
    Join Date
    Aug 2005
    Location
    ne pennsylvania
    Posts
    3,293
    ^^^ next level right there.

  10. #60
    Join Date
    Jan 2008
    Posts
    4,921
    Quote Originally Posted by SB View Post
    both

    hard inside

    soft outside
    Name:  Double_Decker_Taco.jpeg
Views: 186
Size:  20.9 KB

  11. #61
    Join Date
    Jan 2019
    Location
    Bozone
    Posts
    230
    Quote Originally Posted by JimmyCarter View Post
    Name:  Double_Decker_Taco.jpeg
Views: 186
Size:  20.9 KB
    That's drunk food.

  12. #62
    Join Date
    Nov 2008
    Posts
    5,361
    Quote Originally Posted by rideit View Post
    Peruvians, in general, donít eat tacos unless they are in Mexico or the US.
    I can add one data point to this theory.

  13. #63
    Join Date
    Nov 2008
    Posts
    5,361
    Quote Originally Posted by TBS View Post
    Thatís confusing - a burrito also known as a taco...

    This https://www.thedailymeal.com/eat/11-...deshow/slide-2
    Sez it was invented in California in 1930s
    But they are likely referring to the huge ones we see nowadays.

    Regardless, the epistemology of tacos, burritos, flautas and enchiladas is messy, but yummy.
    Right, ďmission styleĒ burritos are the two handed version.

  14. #64
    Join Date
    Feb 2010
    Location
    north aspect
    Posts
    43,572
    Quote Originally Posted by XXX-er View Post
    Narthern BC is pretty fucking far from the land of taco's eh

    but I prefer soft
    shouldnít be hard for a sammich lady to fix that soft spot
    in fast food options up there in the narthern reaches.
    bF
    Alpental Indigenous

  15. #65
    Join Date
    Apr 2012
    Location
    Stumptown
    Posts
    5,844
    I eat both corn and flour tortillas. Havenít started making my own dough yet, but I buy uncooked tortillas in bulk from Costco and cook them up as needed. I can never go back to pre cooked ones from the store.

  16. #66
    Join Date
    Oct 2002
    Location
    Shadynasty's Jazz Club
    Posts
    8,218
    Gotta go with the soft corn. I house a couple dozen of these a week. Made a few miles from my house, and freakin' delicious.

    Remind me. We'll send him a red cap and a Speedo.

  17. #67
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    1,133
    Name:  8BF3FA6B-8E6D-46BD-92C5-95BE140B1279.gif
Views: 154
Size:  677.8 KB

  18. #68
    Join Date
    Oct 2002
    Location
    Shadynasty's Jazz Club
    Posts
    8,218
    Remind me. We'll send him a red cap and a Speedo.

  19. #69
    Join Date
    Nov 2005
    Location
    Down In A Hole, Up in the Sky
    Posts
    24,633
    Quote Originally Posted by Peruvian View Post
    I can add one data point to this theory.
    You mean there isn’t a Taco Bell in Londonderry yet?
    StokePimpin' ain't easy

  20. #70
    Join Date
    May 2007
    Location
    Sandy, Utah
    Posts
    11,304
    Quote Originally Posted by dtown View Post
    Whatís with the double tortilla on a taco? Have only seen it done with soft corn tortillas, just not sure the reason


    Sent from my iPhone using TGR Forums
    most meats/toppings will break right through 1 corn soft tortilla in my experience.

    I personally like any taco. Hard shell, soft shell, flour, corn. Just get the taco in my belly.
    http://www.firsttracksonline.com

    I wish i could be like SkiFishBum

  21. #71
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,010
    Whomever is dissing flour tortillas has not had a piping hot fresh one. They have their time and place. So do corn tortillas. These days I am on a diet and I use Romaine lettuce leaves.

  22. #72
    Join Date
    Apr 2012
    Location
    Stumptown
    Posts
    5,844
    Quote Originally Posted by Skidog View Post
    most meats/toppings will break right through 1 corn soft tortilla in my experience.

    I personally like any taco. Hard shell, soft shell, flour, corn. Just get the taco in my belly.
    This

    Quote Originally Posted by riser3 View Post
    Whomever is dissing flour tortillas has not had a piping hot fresh one.
    And this

  23. #73
    Join Date
    Nov 2008
    Posts
    5,361
    Quote Originally Posted by rideit View Post
    You mean there isn’t a Taco Bell in Londonderry yet?
    As unusual as it sounds to say out loud, Londonderry is within the US (or at least Mexico).

  24. #74
    Join Date
    Apr 2007
    Posts
    2,147
    In Vermont, All Souls make a legit, small batch, FRESH corn tortilla with heirloom, nixtamalized and regionally sourced corn. Masa is water, and corn cooked with wood ash or lye. Put whatever you want in it, but I ground and produced tortilla for them for a couple years, and there is nothing close to a fresh wrap of a good corn. They make a white, but the Wapsi is the shit. The magic only happens during production if the grind is perfect, and that starts with a good cook. As with any cooking of such a simple product, ingredients and technique make it or break it.
    https://www.allsoulsvt.com/

  25. #75
    Join Date
    May 2007
    Location
    Sandy, Utah
    Posts
    11,304
    Quote Originally Posted by DaveVt View Post
    In Vermont, All Souls make a legit, small batch, FRESH corn tortilla with heirloom, nixtamalized and regionally sourced corn. Masa is water, and corn cooked with wood ash or lye. Put whatever you want in it, but I ground and produced tortilla for them for a couple years, and there is nothing close to a fresh wrap of a good corn. They make a white, but the Wapsi is the shit. The magic only happens during production if the grind is perfect, and that starts with a good cook.
    https://www.allsoulsvt.com/
    sorry but the images of the workers are far too white. Not being racist or anything just doubt that anyone not of mexican descent can make a great tortilla no matter what/where the ingredients.
    http://www.firsttracksonline.com

    I wish i could be like SkiFishBum

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •