Taco fixin's is a pretty short list, no? Garlic, cilantro, cumin, cotija, tortillas, meat of choice, and then everything else is just extra. I like a little rice and lime and black beans for mine, but I know some people put vegetables in their tacos? Like, a taco isn't a salad!
Tacos are pizza, put whatever you want in it and lay off people eating what they like.
The nice thing about quarantine is that time is meaningless, so when it takes you >60 minutes to caramelize your onions you're thankful for the occupied time, instead of furious.
process pics:
Before
After many tears
30 minutes in
60 minutes in
OK let's just simmer this already
The final product
Verdict: The French have a few good ideas with regard to what to do with an onion.
Could somebody say exactly where they set "medium low" for cooking their onions, and what they cooked it with? I had about an hour at 3/10 with butter, and then an hour at 4/10 with a splash of sherry and olive oil to fry it a little, and still only got lightly gold instead of golden brown.
Could somebody say exactly where they set "medium low" for cooking their onions, and what they cooked it with? I had about an hour at 3/10 with butter, and then an hour at 4/10 with a splash of sherry and olive oil to fry it a little, and still only got lightly gold instead of golden brown.
I can't speak as to your experience, but I found that our chief problem was agitating the onions too often. Once we let them sit for 2.5-3.5 minutes between agitations so we could scrape the crispy bits off the bottom of the dutch oven with our wooden spatula, the browning started going a lot faster
I doubled the Serious Eats recipe, which I think was why the browning took so long. That and sweet onions have a lot more salt than yellow (I used a 50/50 mix)
Very delicious. The amount of cheese called for is a LOT - managed to do six bowls for the amount they called for four bowls. But then again, if you wanted a super super cheesy top I can see why
The best part about the Serious Eats recipe is the recommendation to do two slices of bread to make kind of a soup-sandwich instead of just the one slice of bread. It stops the bowl from turning into the big pile of cheese you eat all at once and then a cup of cheeseless soup.
Welp, my mix of effort and dirtbag cooking continues. I "rehydrated" the last of my turkey leftover with it's gravy and a bunch of taco seasoning, made roasted tomatillo salsa Verde and tortillas from scratch.
Home made tortillas are delicious and dangerously easy.
Ohh man I know I'm late but I have a craving for good french onion soup. Also were doing burritos this week anyway, which is basically a taco.
I have two ways I like to make the meat, not sure which one were doing yet.
Citrus Chicken:
2 Chicken breasts
2 cups Orange Juice
1/4 cup olive oil
As much garlic as you want
2 tablespoons either lime juice or apple cider vinegar (I do one of each because why not)
Salt and Pepper to taste/preference
1 tablespoon onion powder
if you want some zest feel free to add a packet of taco seasoning, but my wife hates it so we don't, you can also add about 1/4th cup of pineapple juice if you life, but my wife is allergic to pineapple so we skip it.
Marinade over night, Cook in the oven. Shred, enjoy!
Enchilada Chicken:
2 chicken breasts
1 bell pepper, chopped
1 jar your preferred salsa
1 can enchilada sauce, color of what you prefer
For kick add chili powder or taco seasoning.
Toss in the slow cooker on low for about 8 hours until the chicken falls apart
Also in a pinch, Aldi sells a precooked Carnitas that you just reheat in some water on the stove thats actually pretty good!
Do y'all make their own tortillas? I've been vaguely wanting a tortilla press but I've always been vaguely suspecting that you don't need one to make them
Doing French Onion in the instant pot today. Sadly the stores are still pretty lean on beef broth. All I could get is fat free low sodium. Bah, should still be alright.
Made french onion today. Thought I messed up the onions carmelization but they turned out great. I do 1 red, 1 white and 1 yellow onion. Turned out a little more wine tasting then I like. I did 1 cup to 6 cups broth so maybe a half cup next time
oh tacos i can actually participate in this one maybe, though i dont have much due to avoiding the grocery store like the plague so all i gots are stuff for breakfast tacos
(Probably can’t cook this week, working all day Saturday.)
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
So I'm pretty pedestrian when it comes to tacos. I like the Old El Paso mix. But the store didn't have any, so I find a quick recipe online and made my own.
Or so I thought.
This was much much much hotter than expected. I ended up having to mix in sour cream, cheese, and then cream cheese to get it edible for myself. Ended up more of a queso dip than tacos.
We serve our taco meat over white rice. And I'm mixing some of the leftovers into my Mac and cheese today for lunch.
Do y'all make their own tortillas? I've been vaguely wanting a tortilla press but I've always been vaguely suspecting that you don't need one to make them
We got a tortilla press a few years back and go through waves of using it vs. not bothering to make our own tortillas.
Whenever we do put in the effort and make them, they are delicious and amp up the tacos considerably. The press makes it super easy to make roughly uniform, circular tortillas. It takes a bit of time to make a batch of them but it's always worth it and I'll probably end up doing it now that I've been reminded of its existence!
Bonus - Tortilla presses are also great for preparing empanada dough.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
edited April 2020
Tonight: tacos.
Godspeed, ingredients. We will meet again in 6-8 hours when you have become delicious taco meat.
Were constructing our burritos right now and I discovered a great use for old rice.
I took about 3 cups of leftover white rice, added like 3/4 a cup of the salsa/sauce/pepper liquid from the crock pot, and about a cup of water with a dash of chili powder and I made some half decent spanish rice.
Maybe add some taco seasoning or more chili next time, but for a random "I'll toss stuff together" recipe, its not bad at all
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Tacos are pizza, put whatever you want in it and lay off people eating what they like.
Cooking Club Week 14: French Onion Soup https://imgur.com/a/Oc6ARhn
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Turned out very well! It seemed like a lot of cheese to be shredded, but it was necessary to get that really serious gooeyness.
process pics:
Before
After many tears
30 minutes in
60 minutes in
OK let's just simmer this already
The final product
Verdict: The French have a few good ideas with regard to what to do with an onion.
I can't speak as to your experience, but I found that our chief problem was agitating the onions too often. Once we let them sit for 2.5-3.5 minutes between agitations so we could scrape the crispy bits off the bottom of the dutch oven with our wooden spatula, the browning started going a lot faster
We had ours sitting at 4/10, if it matters
3/10 with olive oil for 25 minutes
add some butter, a little sugar
5/10 for 25 minutes
add some flour, salt and a little more sugar
7/10 for 10-15 minutes
before the onions appeared to be ready for the stock and other spices, then another half hour of simmering before it was really ready for showtime
I doubled the Serious Eats recipe, which I think was why the browning took so long. That and sweet onions have a lot more salt than yellow (I used a 50/50 mix)
Very delicious. The amount of cheese called for is a LOT - managed to do six bowls for the amount they called for four bowls. But then again, if you wanted a super super cheesy top I can see why
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Home made tortillas are delicious and dangerously easy.
Please feel free to suggest your own taco variations, this is another dish where I am by no means even remotely experienced
edit: Great job, Doodmann!
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I have two ways I like to make the meat, not sure which one were doing yet.
Citrus Chicken:
2 cups Orange Juice
1/4 cup olive oil
As much garlic as you want
2 tablespoons either lime juice or apple cider vinegar (I do one of each because why not)
Salt and Pepper to taste/preference
1 tablespoon onion powder
if you want some zest feel free to add a packet of taco seasoning, but my wife hates it so we don't, you can also add about 1/4th cup of pineapple juice if you life, but my wife is allergic to pineapple so we skip it.
Marinade over night, Cook in the oven. Shred, enjoy!
Enchilada Chicken:
1 bell pepper, chopped
1 jar your preferred salsa
1 can enchilada sauce, color of what you prefer
For kick add chili powder or taco seasoning.
Toss in the slow cooker on low for about 8 hours until the chicken falls apart
Also in a pinch, Aldi sells a precooked Carnitas that you just reheat in some water on the stove thats actually pretty good!
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but since they taste great and I usually just use them for enchiladas anyway, I don't lose much sleep over it
http://imgur.com/a/mPR7tjC
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Fuckin’.
TACOS.
(Probably can’t cook this week, working all day Saturday.)
Or so I thought.
This was much much much hotter than expected. I ended up having to mix in sour cream, cheese, and then cream cheese to get it edible for myself. Ended up more of a queso dip than tacos.
We serve our taco meat over white rice. And I'm mixing some of the leftovers into my Mac and cheese today for lunch.
Democrats Abroad! || Vote From Abroad
We got a tortilla press a few years back and go through waves of using it vs. not bothering to make our own tortillas.
Whenever we do put in the effort and make them, they are delicious and amp up the tacos considerably. The press makes it super easy to make roughly uniform, circular tortillas. It takes a bit of time to make a batch of them but it's always worth it and I'll probably end up doing it now that I've been reminded of its existence!
Bonus - Tortilla presses are also great for preparing empanada dough.
Godspeed, ingredients. We will meet again in 6-8 hours when you have become delicious taco meat.
Unrelated, I am HYPED for lemon bars next week.
Cross posting from the Cooking thread
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Ah, yes. That certainly looks like barbacoa to me.
Yup.
Now time to enjoy some delicious soft tacos.
JUST KIDDING, MOTHERFUCKERS! NOW IT'S TIME FOR THINGS TO GET CRUNCHY!
WOO!
Also: Yes, I'm glad you're excited for lemon/jam bars, Doodmann! The Serious Eats lemon bar is aaaaaaaaaaces and I can't recommend it enough
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I took about 3 cups of leftover white rice, added like 3/4 a cup of the salsa/sauce/pepper liquid from the crock pot, and about a cup of water with a dash of chili powder and I made some half decent spanish rice.
Maybe add some taco seasoning or more chili next time, but for a random "I'll toss stuff together" recipe, its not bad at all
http://imgur.com/a/VunW50Z