Quoting Dale Shipp to Michael Loo <=-

I do not think that I have ever had any tacos other than the
"standard" ground beef and spices on a crispy taco shell. Fish
tacos seem to be a rage, but never tried that. We watched a
BBQ contest tonight where one of the contestants served BBQ
tacos.

You can stick almost anything in a taco shell. It may or may not be
authentic Mexican, Tex-mex, or Cal-mex but it'll probably be
tasty.

The first thing that springs to mind would be steak:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carne Asada Tacos
Categories: Mexican, Beef, Steak, Tortillas
Yield: 6 Servings

2 ts Chili powder
2 lb Boneless steak; cut
1/2 -inch thick
Salt and pepper
Oil
2 tb Lime juice
18 Corn tortillas OR
12 Flour tortillas
TOPPINGS:
RANCHERO SAUCE
Guacamole
Salsa

Rub chili powder over both sides of steak; let them sit room temp at
least 30 mins or overnight refrigerated. When ready to cook,
sprinkle both sides of steak with salt and pepper.

Rub the bottom of a lg nonreactive frying pan with just enough oil to
coat. Heat pan over med high heat until oil begins to smoke. Place as
much steak as will fit in one uncrowded layer in the pan. Sprinkle
with lime juice; fry, turning once until med rare, 8 mins altogether.
Remove to platter and continue frying until all steak is cooked. Set
aside for the juices to settle, 5-10 mins.

Warm or crisp tortillas just before serving.

To assemble: Slice steak across the grain into strips. Arrange 4-5
slices in the center of a tortilla. Top with Ranchero Sauce and
guacamole. Fold and serve. Salsa is optional but it pairs well.

Recipe by: Well Filled Tortilla Cookbook
From: Sherilyn Schamber

MMMMM

Cheers

Jim


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JIM WELLER wrote to DALE SHIPP <=-

I do not think that I have ever had any tacos other than the
"standard" ground beef and spices on a crispy taco shell. Fish
tacos seem to be a rage, but never tried that. We watched a
BBQ contest tonight where one of the contestants served BBQ
tacos.

There are "real" Mexican fish tacos and a descending list down to Long
John Sliver's Fish Tacos ....... Bv)=

You can stick almost anything in a taco shell. It may or may not be authentic Mexican, Tex-mex, or Cal-mex but it'll probably be
tasty.

The first thing that springs to mind would be steak:

What's hard to find in middle America is pork anything in most Mexican
venues. We have the recently opened Moroleon Tropical, though, which has Carnitas tacos - easing the pain of the departure of Los Agaves and
their pork steamed in beer burritos.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tacos de Carnitas
Categories: Pork, Vegetables, Herbs, Chilies, Citrus
Yield: 7 servings

3 lb Pork shoulder
7 Strips orange zest
5 cl Garlic; minced
1 lg Onion; chopped
+=PLUS=+
Fine chopped onion; garnish
1 1/4 ts Crushed red pepper flakes
1 (1") Mexican canela cinnamon
- stick
2 Bay leaves
1 1/2 ts Crushed, dried oregano
- leaves
1 1/2 ts Kosher salt; more to taste
1/4 ts Ground cloves
24 sm Corn tortillas; warmed, for
- serving
Chopped cilantro; garnish
Salsa; garnish

Trim any thick fat from surface of pork. Cut meat in 1"
cubes, discarding any that are pure fat. Put pork in a
large pot. Add enough water to cover by 2 inches, orange
zest, garlic, chopped onion, red pepper flakes,
cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and
the cloves.

Bring to a boil, then reduce to a simmer. Skim off any
scum that forms on surface. Simmer uncovered for 1 1/2
hours, until pork is very soft; add water if necessary
to keep meat submerged. Season with salt, then continue
to cook until water has evaporated, about 30 minutes.
Cook a little longer to fry meat slightly; cook even
longer if you prefer crisper meat. Stir often and add a
bit of water if meat sticks or seems about to burn.

UDD NOTE: I highly recommend that you bring the pork to
a boil, reduce to a simmer and skim the scum BEFORE
adding the other ingredients. Otherwise all of the
ingredients that float will mix with the scum and be
skimmed out along with the scum and the dish will be
largely under-seasoned.

Remove bay leaves and cinnamon stick. Spoon a few
tablespoons of carnitas onto each tortilla. Top each
taco with cilantro, finely chopped onion and salsa.

Serve.

By Kim Severson

YIELD: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM


... Gardening is cheaper than therapy ... and you get tomatoes.

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