Comments on: Tacos for a Crowd

By: Tooth

Tooth — Fri, 25 Sep 2009 18:09:14 +0000

You gotta make some curtido to go with those tacos!

http://www.bigoven.com/159963-Salvadoran-Curtido-Or-Pickled-Cabbage-Slaw-recipe.html

By: Varmint

Varmint — Thu, 24 Sep 2009 20:12:16 +0000

Come join us, Mark!

By: mark

mark — Thu, 24 Sep 2009 20:11:27 +0000

Great idea! Happy birthday, comrade. Glad you got the hook up from Phoebe, because those Vaquita tortillas are perfecto.

By: David Williams

David Williams — Thu, 24 Sep 2009 10:35:49 +0000

For beer, the just released Big Boss “Harvest Time – Pumkin Spiced Ale” may go well with your menu.

Usually I am not a fan of pumkin beer, but I had this with fajitas last weekend and it paired very well.

By: lynn

lynn — Thu, 24 Sep 2009 03:50:40 +0000

fish for the non meat eaters…

By: Hodad

Hodad — Thu, 24 Sep 2009 03:21:11 +0000

Lots of roe too. We did halibut tacos this summer and dressed (!) them with a few green and red salsa. Next time we’ll whir to oblivion, I like it.

By: Jeff

Jeff — Thu, 24 Sep 2009 03:12:58 +0000

Kahlua…no kidding. About one tbsp per pound of tomatoes. It’s one of those things that nobody will be able to discern, but it makes a difference.

By: Varmint

Varmint — Thu, 24 Sep 2009 02:58:10 +0000

May you find good herring in Finland. Wish y’all were here.

By: Hodad

Hodad — Thu, 24 Sep 2009 02:53:47 +0000

I wish Cat could whip up a batch of her hi-octane margaritas. We’ll be in Helsinki that night and will be thinking of the good times in Raleigh.

By: Varmint

Varmint — Thu, 24 Sep 2009 02:43:59 +0000

Very helpful. Thanks a ton, Josh. And you, too, Jeff. But kahlua in the salsa???

By: JoshD

JoshD — Thu, 24 Sep 2009 02:41:23 +0000

You can make chicken tinga with the thighs. Basically you roast the thighs, shred them and mix them with a basic salsa verde (tomatillos, chilis garlic, onions. and cilantro either boiled or sauteed and then pureed). You can add chile arbol for some heat. For the beef briskets, you may add some extra beef and braise it with chile guajillo allspice and some diced tomatoes. its kinda like barbacoa. Hope this helps.

By: Jeff

Jeff — Thu, 24 Sep 2009 01:53:14 +0000

The chicken – cut it up, sprinkle with a tablespoon of cumin per pound of bird, salt, pepper, and several cloves of freshly minced garlic. Cook in canola oil with some chopped yellow onions. Near the end of cooking, toss in some tequila (1.5 oz per pound of chicken) and let it cook long enough for the alcohol to evaporate.

Salsa: fresh tomatoes, fresh cherry bomb peppers, fresh garlic, cumin, oregano, salt, pepper, cider vinegar, and…Kahlua. Whir it to oblivion. It’s not all that hot, so add fresh hot peppers of your choice as desired.

By: Michael

Michael — Thu, 24 Sep 2009 00:03:06 +0000

Happy B Day! Lots and lots of salsa. Any great recipes for Salsa? Those corn tort are the best.

By: Varmint

Varmint — Wed, 23 Sep 2009 20:39:23 +0000

I really can’t make true al pastor, simply because the pork is already cooked. But I think I’ll take one of the shoulders, shred it, and then re-heat it with this marinade. I bought the achiote today, along with 70 limes.

I also bought some more beef to braise and maybe combine it with the brisket in a chipotle salsa.

I need to get beer. Lots and lots of beer.

By: VaNC

VaNC — Wed, 23 Sep 2009 20:34:50 +0000

Omigod, is that the recipe for the pork tacos at Globe? I dream of those! Of course, like with most recipes I get from chefs, when I try to make them at home….just not the same.

Varmint, I vote al pastor. I have to admit to being glad that Mattie made Nutcracker again, as it means another couple months of Saturday afternoons at the Carolina Ballet studios…in close proximity to Berreria Fonda…the best mex in town….mmmmm…..

By: Lynn

Lynn — Wed, 23 Sep 2009 19:01:32 +0000

chips?

By: mkwewer

mkwewer — Wed, 23 Sep 2009 18:41:27 +0000

Saw this on another food blog and it might be fun…Happy B-day!

Recipe for Watermelon-Lime Agua Fresca

Pieces of one watermelon, pureed and strained
Equal amount of water (to watermelon juice)
Simple syrup, to taste
1/4 c lime juice

Mix and serve over ice.

By: Globe

Globe — Wed, 23 Sep 2009 16:41:31 +0000

Just for you Varmint.

6 oz Achiote Paste (1 pack found in Latin Stores)
10 cloves Garlic
2 c Orange Juice
2 Limes Juiced
2 Bay Leaves
2 t Cumin
1/2 t Cinnamon
2 t Thyme
1 t Oregano
2 t Black Pepper
5 T Salt

Put it all in a food processor. We normally marinate 2 pork shoulder butts cubed in this for an hour and then braise it off really slow until tender. To reheat already cooked pork add just a bit of water and simmer the pork and watch the salt if your pork is already seasoned, I would say omit it all together and then adjust it at the end.

Sour oranges are more traditional and can be substituted for the Orange Juice and Lime Juice.

Enjoy

By: Globe

Globe — Wed, 23 Sep 2009 14:18:07 +0000

I have a pretty good pastor marinade you could reheat the pork in, we put out a lot of well received pork tacos based on this, if you are interested let me know and I can post it for everyone.