I don't use use recipes, I just cook. Some recipes are complete and some not so much. Got a question or need more detail? Ask me. If you try a recipe please leave a comment about how you liked it, or didn't, and any variations that you did. Recipes are not scientific formulas, and it is useful to see how ingredients and amounts can be altered to get a different result.
Killer Tacos (Early Release Article In Progress)
The three pillars 1. Tortillas 2. Meat 3. Other stuff
1. Tortillas - The key to the corn tortillas is to paint them with water and oil then cook them briefly in a hot skillet. This makes them pliable and they don't rip apart. This is absolutely necessary.
2. Meat - Lots of options here. Check out Korean Fried Chicken here !!!. There is a small volume of meat in a taco so the flavor can be bold; It has to bring something to the party. Hamburger slopped up with a mix is a disgrace to mankind. Chicken breast is ok if not over cooked; Chicken thighs work much better. Smoked pork or beef is good. Typically, the meat has a significant amount of fat but there are ways to work around it. below: Smoked sliced pork with ancho chili powder
3. Other stuff - There isn't a lot of room in a taco so don't get crazy. Too many flavors just confuse the palate, a limited section of distinct flavors and textures is optimal. Serve other things as sides.
This is Critical >>>>> Pickled vegetables - Pickled vegetables - Pickled vegetables!!! This is transformational. Incredible and easy, they cut the fat in the meat and they add both flavor and texture. The choice of vegetables isn't exact, and can vary with what you have on hand.
Slice the veggies, and put in a plastic bag with 1 cup cider vinegar, 1 TBS salt, 1 TBS sugar, and 1 tsp Chipotle powder (or other source of heat). Note that these amounts are not precise, vary them to taste. I use chipotle powder because it adds smoke and heat. Balance the heat with some sugar. This can be done very quickly, but is best if it sits at least an hour.
Below: Peppers, seared onion, and seared shashito peppers. I sear the onions to add color and to soften and mellow them out a bit. The shashitos I happened to have on hand.
Let set for a few minutes or overnight.
Finish. Traditionally some also and squeeze of lime is added. The pickled vegetables have enough acid, so I don't use the lime. Salsa is ok if made fresh, but skip it if it is remade in a jar. If you like Cilantro add it. In the example below I added a little extra sharp cheddar, that worked well. I wouldn't bother adding any pre-grated cheese or a mild cheese. If you want, you can add some hot sauce of your liking. Limit the add-ons and make sure they really contribute to the party.
Below two types of taco - 1) Prime NY strip lightly smoked + heirloom tomatoes + pickled veggies 2) Baked Shrimp with garlic, achiote, brown sugar, salt + pickled veggies
