quote:

Originally posted by StorminNormin:
Ok, today my wife wanted crispy beef tacos the way her mom made them. ....

Where's the heart or like button on this app?

quote:

Originally posted by konata88:
Wow! Those tacos look delicious. We make fajitas on occasion but usually not tacos. I like the taste but can't eat them. I have a small mouth and tacos just become a mess for me. Burritos are more tidy.

But the filling, condiments and shells you made look very tasty.

Yeah I don’t like getting tacos like this at a restaurant because anywhere I have had, the whole taco shell breaks apart into a mess upon first bite. These were crispy, yet stayed together and barely a thing fell out. They were perfect! I also love the taco holders I had bought to keep them upright!

Man, I've got a hankerin' for some good tacos. Those look fantastic, but in need of some sour cream and hot sauce.

quote:

I also love the taco holders I had bought to keep them upright!

Those tacos look delicious! I use taco holders like that to bake the taco shell instead of frying them to cut down on fat.

Yea, I use those perforated taco holders often when I make tonkatsu (breaded, deep fried pork cutlets). They help drain the oil and keep the cutlets crisp.

This may sound weird, but one thing I've learned to do is mix all my taco filling up, especially with a binder like refried beans or guacamole. And then put the mixture in the taco shell. It's less messy for me. And each (small) bite gets a little bit of everything.

Some people can just fit the whole shell to take a bite. I need to take a bit from the top or the bottom side. So, I'd either get a mouthful of salsa or beef, but not both. Mixed up, I get both.

Tacos here tonight too. I got the Old El Paso nacho cheese hard shells. Really adds another flavor builder over the regular hard taco shells. I have made my own taco shells made from melted cheese before which are also very good. Especially for fish tacos.

Tacos' bueno! muy bueno!

I like Shrimp tacos, we'll get shrimp, cook them up and they are excellent, also like Carnitas.

quote:

Originally posted by Gustofer:
Man, I've got a hankerin' for some good tacos. Those look fantastic, but in need of some sour cream and hot sauce.

I meant to use Valentina hot sauce I have but forgot as I made the pico de gallo on the hot side. Tomorrow I will add sour cream when I make leftovers!!! Good call!

Just in case anyone wants to try the tacos, here is what I did but most things are by eye or taste.

Taco meat:
- 80/20 ground beef cooked and drained of grease. Seasoned with a bit of salt and pepper during cooking.

- Then add diced onion, diced Yukon gold potato, salt, pepper, and garlic powder. Add just a little bit of water.

- Cook until diced potatoes can be mushed like mashed potatoes. I pressed down slightly on the mixture when the potatoes were this way so they kind of blended with the meat. Throughout the cooking, I would add little bits of water so things didn’t dry out and start sticking to the pan. Don’t add too much water as you are not trying to make a sauce; you want all the water gone at the end of cooking. The potatoes will absorb the water. I also cooked with a lid on top with a slight opening to let it steam.

- That is it for the taco meat! No other seasoning or additions. Sounds crazy, but it works.

Pico de Gallo:

- I just used diced onions, tomatoes, and diced jalapeños.

- Added the juice of two limes and let sit at least 30 minutes. Normally I would add cilantro but didn’t feel like buying it.


All the extra flavor then comes from the things you add on top. The cheese we use is freshly shredded Muenster cheese.

Pork belly burnt end and corn ribs not pictured bbq beans.

This message has been edited. Last edited by: Tuckerrnr1,

Get in my tummy!!

quote:

Originally posted by Tuckerrnr1:
Pork belly burnt end and corn ribs not pictured bbq beans.

Dang that looks amazing!!!!

Odd that I can see the pictures looking at this page on my iPhone, but on my iPad the pictures say the images can’t be found or were removed. Does Postimage have a problem with good food?

Breakfast was avocado toast, poached egg, and sausage patty. Of course I used Bald1’s method for the poached egg.




Dinner was Garlic Butter Tuscan Shrimp with linguine. Shrimp was fresh Texas Gulf shrimp from the Gulf of America!!!!!

Today I asked my wife what she wanted me to make for Valentine’s Day. She wanted my Mexican Shrimp Cocktail so that is what she got!

Base ingredients of shrimp and all the vegetables:





Now the sauce added in:





Served and man this is so good with saltine crackers!!!!!

Wanted steak today. Butcher had a cut I had never seen before. American Wagyu petite sirloin tips. It was okay, but I would have preferred a ribeye, NY Strip, or tenderloin.

Damn Mike.

I want all of your recent meals.

quote:

Originally posted by StorminNormin:
Mexican Shrimp Cocktail

That looks really good. Can you share your recipe?

quote:

Originally posted by Gustofer:

quote:

Originally posted by StorminNormin:
Mexican Shrimp Cocktail

That looks really good. Can you share your recipe?

Absolutely. I will type it up tomorrow.

Today I was on my own so I just made ramen noodles with a piece of leftover steak from yesterday and a variety of all kinds of vegetables I wanted to use up. I made the broth from a recipe instead of the ramen packet. Came out excellent.

quote:

Originally posted by Gustofer:

quote:

Originally posted by StorminNormin:
Mexican Shrimp Cocktail

That looks really good. Can you share your recipe?

Here you go. The only thing I do different is add a few cloves of crushed garlic with the onions as they soak in lime juice. Then at the end, I add the juice of 3-4 limes to the whole mixture. That extra lime juice makes a difference.

Online Recipe


Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Submitted by Mexican Sweetheart
Tested by Allrecipes Test Kitchen
Prep Time: 45 mins
Additional Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 4
Ingredients

⅓ cup Spanish onion, chopped

¼ cup freshly squeezed lime juice

1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed

2 roma (plum) tomatoes, chopped

1 cucumber, finely chopped

1 stalk celery, finely chopped

1 jalapeno pepper, seeded and finely chopped

2 teaspoons salt

2 teaspoons ground black pepper

1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)

1 cup chilled ketchup (such as Heinz®)

1 bunch fresh cilantro - stems discarded and leaves chopped

2 tablespoons hot pepper sauce (such as Valentina®)

2 avocados - peeled, pitted, and chopped

Directions
Gather all ingredients.

Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.

Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.

Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture.

Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.