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Old 03-18-2010, 04:53 PM   #11
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I cook bulgur with some taco seasonings and sauteed onion and serve it alone or mix it with refried beans.

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Old 03-18-2010, 06:08 PM   #12
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I've heard of nopalitos, huitlacoche, calabacitas, and sauteed lambsquarters all being used as taco fillings.


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Old 03-18-2010, 07:27 PM   #13
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tounge, braised goat, lamb shank,
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Old 03-18-2010, 08:21 PM   #14
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Being a vegetarian, when i go out to the restaurants, I get Guacamole tacos ( guacamole + the basics ( lettuce, tomatoes, onions, cheese, olives ....))

Also, I used to work with a bunch of guys from el salvador and guatemala, and they would bring Potato tacos. Im not exactly sure what that consisted of ( other than the obvious) I never asked unfortunately.
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Old 03-18-2010, 10:02 PM   #15
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Both of those sound yummy, Larry. :)
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Old 03-18-2010, 10:12 PM   #16
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roasted veggies, chilpote mayo and quinoa or brown rice
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Old 03-22-2010, 05:39 AM   #17
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Originally Posted by Janet H View Post
Deep fried dessert taco...

A precooked taco shell (the little ones) stuffed with ice cream, then frozen hard. Batter it and deep fry the whole thing. Serve with powdered sugar. For a twist you could paint the inside of taco shell with chocolate before stuffing...

If you want a knock out presentation you could plate it with some sliced berries and a drizzle of ice cream topping, spig of mint, etc. Alternatively you could serve it state fair style in a piece of waxed paper :)
yum...will try this soon..
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Old 03-22-2010, 08:21 AM   #18
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my all time meat substitute....... portobello mushrooms.......got some great ideas here!!! :):)
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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Old 03-22-2010, 01:40 PM   #19
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Here in Mexico, tortillas are a "delivery system" for lots of different foods, and are then called a "taco." Similar to sandwiches in the US. Just a few popular and widely available fillings are chicken tinga (shredded chicken with spices), lingua (thinly sliced tongue), many varieties of pork, arrachera (thin sliced marinated steak), birria (stewed goat) and a mix of chorizo and potatoes. You are only limited by your imagination and the availability of ingredients. It's important to note that unless the tacos are billed as "tacos dorado", the tortillas are not fried and crisp, but soft.

Saludos, Karen
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