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Old 09-26-2011, 10:08 PM   #31
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Originally Posted by Timothy View Post
They were in two places. One batch in the cooler by the cheeses and also in the Ethnic area with all the other Mexican foods.

I got a 24 pack of "Mission" Extra Thin Yellow Corn Tortillas.

Soft tacos tonight!

Hamburger, Refried beans, Maters, Sweet onion, lettuce, 3 types of cheeses and some fresh jalapenos.

I got some adobo salsa to go on them also. Yum! Oink! Snort!

Thanks for the help!
Must be a Montana thing, they are in every aisle except the ethnic aisle. Usually Dairy and Bread aisles.
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Old 09-27-2011, 01:36 PM   #32
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Carne Asada Filling for Soft-fried Corn Tortillas;

1 lb. flank, round, or skirt steak.
1 green bell pepper, fine dice
2 fresh jalapeno peppers, fine dice
1 clove fresh garlic, diced
1/2 onion, peeled and diced
3 tbs. minced, fresh cilantro
1/2 tsp. salt
3 tsp. fresh lime juice.

Fire up the grill, salt the meat, and cook that steak until medium rare. Remove and let the steak cool. Dice the steak into small pieces (1/4 inch dice). Place the meat, and remaining ingredients, except the lime juice, into a very large, oiled, heavy frying pan and cook until the meat is just barely well done. Remove to a large bowl and drizzle the lime juice over the top. Stir. Serve in taco shells with guacamole and diced tomato.

For me, that's the best tacos ever.

Seeeeeeya; Goodweed of the North
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Old 09-27-2011, 07:08 PM   #33
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Originally Posted by PrincessFiona60 View Post
Must be a Montana thing, they are in every aisle except the ethnic aisle. Usually Dairy and Bread aisles.
Grocery stores don't put anything in logical places. I'll never figure out their manner of thinking.

The Tacos turned out very well. I was starving and ate 8 of them! Ha!
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Old 09-28-2011, 12:59 AM   #34
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Originally Posted by Timothy View Post
Grocery stores don't put anything in logical places. I'll never figure out their manner of thinking.

The Tacos turned out very well. I was starving and ate 8 of them! Ha!
Oh, it's too bad you didn't like them
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Old 09-28-2011, 02:47 AM   #35
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My son used to eat these tacos until he was sick (if you've ever fed a hungry teenager you'll know what I'm talking about ). My beautiful Spanglish friend Olivia taught us how to make these. Brisket isn't the traditional cut of meat for tacos but it sure works perfectly.

Buy a beef brisket, rinse it off and put into a crockpot. If you have leftover coffee, throw a half a pot in and add enough water to cover the brisket; using all water works just fine if you don't have coffee. Add a tablespoon of liquid smoke. Put it on low and let it do it's magic. It's probably fine at eight hours, but up to 10 works fine as well.

Remove the meat from the crock pot and shred (discarding the fat).

Fry a thin corn tortilla for a couple seconds in a thin film of oil on each side over med-high heat. Sprinkle a quick, light dash of salt on one side while it's still piping hot.

Add a small amount of taco meat, top with a tiny handful of diced white onion, a squeeze of fresh lime juice and a bit of cilantro. My son insisted on adding cheese but I preferred them without.
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Old 09-28-2011, 08:17 AM   #36
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Quote:
Originally Posted by Zereh View Post
My son used to eat these tacos until he was sick (if you've ever fed a hungry teenager you'll know what I'm talking about ). My beautiful Spanglish friend Olivia taught us how to make these. Brisket isn't the traditional cut of meat for tacos but it sure works perfectly.

Buy a beef brisket, rinse it off and put into a crockpot. If you have leftover coffee, throw a half a pot in and add enough water to cover the brisket; using all water works just fine if you don't have coffee. Add a tablespoon of liquid smoke. Put it on low and let it do it's magic. It's probably fine at eight hours, but up to 10 works fine as well.

Remove the meat from the crock pot and shred (discarding the fat).

Fry a thin corn tortilla for a couple seconds in a thin film of oil on each side over med-high heat. Sprinkle a quick, light dash of salt on one side while it's still piping hot.

Add a small amount of taco meat, top with a tiny handful of diced white onion, a squeeze of fresh lime juice and a bit of cilantro. My son insisted on adding cheese but I preferred them without.
My wife adores shredded beef tacos. I make them the same way as you do, but season the meat a bit differently. I add onion, a little cilantro, and ground cumin to the meat while it's cooking. I only add a cup or so of water to the slow cooker. I cook on the low setting overnight, and shred the meat just before the lunch or evening meal. Top with diced cukes, diced tomato, and guacamole. Add some sharp cheddar cheese and you have one great taco. Of course we use fresh corn tortillas and soften them in a touch of hot oil.

Another way to soften them, if you want to cut down on the fat a little, is to brush them with oil, and heat in the microwave.

Seeeeeeya; Goodweed of the North
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Old 09-28-2011, 11:09 AM   #37
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I wouldn't dream of paying $9/lb for chorizo when it's a breeze to make it at home with an inexpensive cut of beef or pork. And you know exactly what went into your sausage when you make it. No "mystery" ingredients when it is made at home.
However, I do second the use of chorizo in tacos. Look up machaca if you want a real tasty filling that has chorizo in it.
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Old 09-28-2011, 11:11 AM   #38
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Now that you brought it up, are you going to share your chorizo recipe and technique? wink-wink.
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Old 09-28-2011, 01:46 PM   #39
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Now that you brought it up, are you going to share your chorizo recipe and technique? wink-wink.
I'm assuming you meant me. Here goes.

I have the sausage grinder attachment for my KitchenAid, but before I had that I used my food processor. Just be sure to put the cubes of meat into the freezer for a while, just until the meat is a little icy, before processing or the meat will warm up and a lot of the juice will come out of the meat and it can also partially cook during the grinding process if it warms up too much.
Have fun.

Chorizo:
1 pound ground pork butt (or inexpensive beef cut)
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons Ancho chile powder
4 Cloves Garlic -- minced
1/2 bunch fresh oregano -- chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
2 tablespoons vinegar
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Old 09-28-2011, 01:56 PM   #40
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You're right, I tagged you as "it." Thanks! I've been meaning to get into sausage making...just don't have enough TIME lately.
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