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Real tacos for lunch today
Wife and I both had the day off. After taking the kids to school we went and bought a new sink faucet and garbage disposal. Then we went and got real tacos (and Mexican Coke w actual sugar). And with some killer salsa. It was awesome.
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Mike -From the land of Taco Bell-
Not exactly a wall, but this area of town (Federal Blvd for those familiar with Denver area) has a ton of fantastic taqueirras and Pho joints (also plenty of joint joints too). If it hadn't been such a warm day we might have gone for the pho, but there will be opportunity for that in the coming weeks or months.
We also stopped off at the Mexican grocery store there, the prices are ridiculously low, and got a bunch of tomatillos, limes and onions and are making some roasted salsa this weekend. Maybe I should send some to those far northerners who are deprived of such bounty.
Polar Bear Tacos
Fried with seal blubber.. But I did grow some awesome peppers this year..
Mike
Here is the basic chile verde recipe that you asked about and I subsequently forgot about (or maybe purposefully withheld as you are a mouth-breathing Trump Voter. We'll never know!
http://patch.com/california/castrovalley/bp--top-secret-award-winning-chili-verde-recipe
Yes, it does call for tomatillos but I don't use any where near the 3 lb. they say. A large handful does the trick. I think they are necessary to thicken things up.
Ok, as I said, it is a basic guideline (I don't really reference it anymore except to peruse the ingredients). So, I have, as the recipe says, fire-roasted the onions and tomatillos. IMO, total waste of time. All the roasted goodness will come from your roasted green chiles and the additional roasted onions/tomatillos don't really add to that. You'll notice that they use a lot of different chiles, but since you have a shload of pre-roasted green chiles you will obviously use that.
The pork: I usually get a four pound roast or shoulder/butt. This works great if you are going to simmer for a long time to break down this tougher cut of meat. If you only want to cook this for an hour or two before eating it, you can buy some center cut chops and dice them up. Less flavor but more expedient if that is your thing. And yeah, brown those cubes 'o pork in the bacon grease!
Ok, this is why I like this recipe: Put half-ish of the chiles, cilantro (they use too much of this IMO) and tomatillos into a food processor and puree.
PS Those tacos look great! Next time, order the lingua for Comic!
George Will
Love those.
Last week we went to this place called The Red Iguana. Pretty awesome.
I wish I could try all the many spots there, but I can never get past the New Saigon, where I have been eating for 30 some years!
Hmm. We have never been there before. We almost always go to pho 96 or 95 as our first and second choices. Have tried several other but not New Saigon, but will put it on the list. The tacos in picture are from Tacos Y Salsa at federal and Kentucky. Jus a block or do south of NS. For good eats always go to a federal. Nothing like what you can get there here in the southwest burbs
A Taco Bell is opening up near my gym. You can't believe how much better Taco Hell is compared to Taco John's.
I hear ya. I limit my Navaho tacos to one every ten years. My latest dose was last year at the Santa Fe Indian Market, before that, some 30+ years ago in Tuba City, AZ, the epicenter of Fry Bread Power.