Motorcycle Forum / General / Sportbikes / October 2005

Sheesh Bob, you live in AZ, you should know that a real taco is made with a
fresh corn tortilla, fried or steamed, not the packaged El Paso sh.t.

I was slumming today, to lazy to fry up the corn tortillas.  And it was sooo
bad I used lettuce and sour cream.  We all know that real tacos use cabbage
and no sour cream.

But I did use fresh peppers from the garden.  No frost yet.

Bryan

Bryan wrote:

Yechhhh! Barf me out to the max, dude!

Those things are atrocities, Bryan. You're talking about making tacos
dorados, except you're using mass-produced taco shells instead of deep
frying a fresh corn tortilla, folding it over a round object of some
sort and letting it drain.

When you bite into a taco dorado filled with whatever meat you like,
the real taco dorado will NOT shatter as you try to bite into it!

There is a whole world of tacos out there besides the imitation tacos
invented by those two gringos in San Bernardino that started Taco Bell
and Del Taco.

Here are some taco ideas to help you break the Taco Bell and Del Taco
habit. If you start cooking your own Mexican food, even if it's just
antojitos, you'll never set foot in one of those places again.

http://www.lomexicano.com/mexicanfoodrecipeglossary.htm

Tacos Tacos are basically tortillas wrapped around a filling. They are
usually defined by either the type of filling, the type of tortilla
(corn or flour) and whether the taco is fried or not.

Tacos de maíz o harina Tacos de maíz are tacos made with corn
tortillas and tacos de harina with flour tortillas.

Tacos dorados The name of these tacos comes from the golden crisp-fried
corn tortilla which encloses them. Usually the filling is of shredded
meat.

(A tinga de pollo or a tinga de puerco or a tinga de res is shredded
chicken, pork, or beef. You boil the meat or chicken for 1.5 hours,
then drain it and fry it with a small amount of vegetable oil,
constantly stirring until it shreds. Then you stir your favorite chile
sauce in and use the tinga you've just produced for the taco filling.))

Tacos al pastor These tacos are filled with thin slices of marinated
pork cooked on vertical spits set beside charcoal, gas or electric heat
sources.

Tacos al carbón This specialty of northern Mexico refers to tacos
filled with charbroiled meats.

Tacos al vapor Tacos whose meat filling, often from a cow or goat's
head is steamed.

Tacos de barbacoa Tacos made from barbacoa.

Tacos de carnitas Tacos made from carnitas.

Tacos de cazuela This refers to tacos filled with ingredients, usually
a stew of some sort, cooked in a cazuela.

Tacos a la plancha Tacos made from meats cooked on a comal or griddle.

Tacos sudados o de canasta "Sweated or basket" tacos get their name
from the fact that they are prepared, often with a stewed, shredded
filling, then placed between towels in a basket to keep them warm until
they are consumed.

Also, check out alt.food.mexican-cooking for some of the authentic
Mexican recipes which I have translated from Spanish.

---krusty kritter

YEAH BABY!!!!

Hook, line,sinker.

I love it.  Thanks.

Bryan