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Old 08-05-2014, 07:35 AM   #11
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Cooking flank steak in a Mexican inspired broth, shredding and using it in place of ground beef for taco meat works well. For extra texture and a little different flavor, pan fry it like Cuban vaca frita first.
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Old 08-05-2014, 11:52 AM   #12
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Some great ideas here!
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Old 08-05-2014, 01:02 PM   #13
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Yeah, Dawg. I might just have to make taco meat three (!) times a month. Hmmm, maybe I can cut out a few things from my grocery list!
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Old 08-06-2014, 01:21 AM   #14
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I would like to be able to make slow cooked taco meat, the kind that roadside stands or drive ins make. Stringy and authentic tasting. Then I'd like to learn to oil fry the taco shells. I was once working in a couples home who had an elderly mexican maid cook who cooked up the meat beforehand and fried up the taco tortillas for them for lunch. My mouth was watering and I was so envious of them. To them it was just another meal for lunch.

I wonder if I would know how to cook genuine slow cooked taco meat and do the oil fried taco shells, but I keep telling myself to try. I don't even know where to start, but slow cooking the seasoned meat all day is how they do it. As for oil frying the tortillas and folding them, I suppose I could get that part learned.
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Old 08-06-2014, 02:33 AM   #15
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When I lived in Texas, I worked for a short time in a Mexican cafe. The owner's name was Mama Guadelupe. It had a dirt floor and all her customers were Mexicans and Indians from Mexico. Most of them couldn't speak English. I learned what real Mexican food is from her. And she was a really good cook. She made enchiladas to die for. Every night she would ask me what I wanted for supper. It was always the same. Just some fried corn tortillas. Nothing in them. Every so often, about twice a year I will buy a package and fry them in butter.
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Old 08-06-2014, 02:45 AM   #16
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When you get towards the bottom of a batch of taco meat, where you have more sauce than meat, try poaching a couple of eggs in the sauce.
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Old 08-06-2014, 06:53 AM   #17
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Quote:
Originally Posted by Caslon View Post
I would like to be able to make slow cooked taco meat, the kind that roadside stands or drive ins make. Stringy and authentic tasting. Then I'd like to learn to oil fry the taco shells. I was once working in a couples home who had an elderly mexican maid cook who cooked up the meat beforehand and fried up the taco tortillas for them for lunch. My mouth was watering and I was so envious of them. To them it was just another meal for lunch.

I wonder if I would know how to cook genuine slow cooked taco meat and do the oil fried taco shells, but I keep telling myself to try. I don't even know where to start, but slow cooking the seasoned meat all day is how they do it. As for oil frying the tortillas and folding them, I suppose I could get that part learned.
You could try them in the oven:

How To Make Hard Taco Shells In Your Oven, Plus . . . A Recipe For Baked Tacos! | One Good Thing by Jillee

Or to fry them:

Hard Taco Shells Recipe - Allrecipes.com

To make the tacos from scratch:

Homemade Corn Tortillas & Homemade Tortilla Chips
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Old 08-06-2014, 09:18 AM   #18
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Quote:
Originally Posted by Caslon View Post
I would like to be able to make slow cooked taco meat, the kind that roadside stands or drive ins make. Stringy and authentic tasting. Then I'd like to learn to oil fry the taco shells. I was once working in a couples home who had an elderly mexican maid cook who cooked up the meat beforehand and fried up the taco tortillas for them for lunch. My mouth was watering and I was so envious of them. To them it was just another meal for lunch.

I wonder if I would know how to cook genuine slow cooked taco meat and do the oil fried taco shells, but I keep telling myself to try. I don't even know where to start, but slow cooking the seasoned meat all day is how they do it. As for oil frying the tortillas and folding them, I suppose I could get that part learned.
If you have a slow cooker, you can use that to make taco fillings. Rick Bayless has great recipes for all kinds of Mexican food: http://www.rickbayless.com/recipes-f...-rick-bayless/
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Old 08-06-2014, 12:34 PM   #19
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Caslon said: "Then I'd like to learn to oil fry the taco shells."

We have fried up corn tortillas for many years. My Dad used a deep fryer by folding them up and dipping them in the oil with ice tongs. We found we could fry them up with only about a half-inch of oil in our cast iron frying pan with the same tongs but carefully turning them over rather than folding them up. We like them fried just enough to still fold them up without them becoming brittle. SAFETY WARNING! If doing this on any stove, especially gas, be very careful as hot oil ignites easily. Ban any children from the kitchen when performing this task. Heat control is of the essence. ALWAYS TEND TO HOT OIL ON THE STOVE - NEVER LEAVE IT FOR A MOMENT!! Have an old towel nearby to smother any fire. If done carefully......The best tasting tacos ever, especially if the corn tortillas are home-made.
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Old 08-06-2014, 04:31 PM   #20
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Quote:
Originally Posted by chiklitmanfan View Post
Caslon said: "Then I'd like to learn to oil fry the taco shells."

We have fried up corn tortillas for many years. My Dad used a deep fryer by folding them up and dipping them in the oil with ice tongs. We found we could fry them up with only about a half-inch of oil in our cast iron frying pan with the same tongs but carefully turning them over rather than folding them up. ...
My Dad did the same thing.
A few years ago, after moving here to the middle of the desert, I tried this again with the beautiful handmade tortillas in Southern AZ... no the same as Dad's.

...but you've all inspried me... lunch today was soft tacos


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DH's plate


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My plate with the Avo on it

(edit-forgot, homemade pico there too, yum)
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