we are experiencing a loss in tortillas ! :yikes
so let me formally introduce , the newest version of a fish taco .....:dono
bare fish tacos ......:Rofl
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we are experiencing a loss in tortillas ! :yikes
so let me formally introduce , the newest version of a fish taco .....:dono
bare fish tacos ......:Rofl
Weil that certainly looks delish! That said, no tortillas? Watching the waistline, or just a nice change of pace?
Bob
Those look good Ketchn. Glad you were able to fit them all on a pan for baking.
That Pico de Gallo is a great side. [emoji106]
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Shortages everwhere you look
Hit the back door at Papasito's, show them your picture, maybe they will share some with you fresh off the grill.......
While it looks delicious it is not a replacement for a crappie taco. nonono
Fish tacos are hard to beat
lack of good solid inventory control people , hard to find good help these days you know :RoflQuote:
Originally Posted by BobC
so true crispy or soft ,both are better versions according to my taste buds too ....Quote:
Originally Posted by ezgoing
probably not the best idea with the current mask on situations :RoflQuote:
Originally Posted by rojoguio
only in my fridge it seems as of now , but there was a point in time locally where bread and tortillas were a rare item to find on the shelf :bangheadQuote:
Originally Posted by DockShootinJack
no doubt ,sprinkled over those crispy rascals ,with a little squeeze of lime .....mmmmmQuote:
Originally Posted by pescador
A little after 7 and I’m getting hungry already! I’m partial to the crispy shells…..Quote:
Originally Posted by Ketchn
Bob
we vary our intake on tacos , soft corn , flour tortillas and of course crispy , am with you on the exploding crispy ones for sure ...Quote:
Originally Posted by BobC
because as you well know and forever and ever ....
KABOOM is the word :Rofl
I'm not opinionated but soft corn is the only way to go, mission tortillas are the only brand to buy if you like quality crappie tacos. :RoflQuote:
Originally Posted by Ketchn
There's just no wrong way to have crappie.....
I'll have one of those plates today....I do have tortillas though:Rofl
For years I have frequented a Hispanic grocery store where I live. When the pandemic started and through its course I began to rely more and more on them. I love authentic Mexican and Cuban dishes. I was in there Tuesday to prepare an anniversary dinner of sous-Vide steak fajitas....there was a sign on the door written in Spanish that stated only four tortillas bundles per family. I smirked and grabbed a bag harina
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Authentic cuisine is usually the best. I had some steak tacos on fresh tortillas. With spicy bitter. They were awesome. I have yet to duplicate it.
having an imported wife lets one enjoy cuisine others have not experienced in many cases .
chicken enchiladas for instance from where my wife originated are not EVEN anything like what is served in the USA .
now mind you we enjoy tex mex too and took some to Ez the other day , those were USA version enchiladas more or less .
one thing for certain though , if you ever ate her chicken "tinga" made the actual way it is intended to be prepped , you might really enjoy it ......
said might
Sounds good send me some to try..... :Rofl
If spicy is the part that is a might. I am in. I have always liked things spicy.Quote:
Originally Posted by Ketchn
REAL chicken "tinga" is prepared with chipotle peppers, sugar , vinegar and onions , it is a bit different on the taste buds than there average issue made here in the USA .
but to be sure the green chicken enchiladas done the authentic way that is popular in southern Mexico is rather warm in the mouth .the "verde" sauce they float in can be quite the flaming hot at times and depends on as they say in Mexico , just how mad is or was your wife when she made this dish .... :Rofl
some say when Mexican women make food , you can tell if she is really mad at you by how hot/spicy the dish is .....:Rofl
My wife must have been really mad the last time she made a pot of chilli. :RoflQuote:
Originally Posted by Ketchn
Her comment after I ate it was she want to she hot she could make it before I wouldn't eat it.
She wouldn't eat any of it. It was kicking the next day.
The green verde hot sauce has become my new go to condiment for everything....lol.
Attachment 409773
careful what ya wish for my friend , it is often called green fire in these parts .....Quote:
Originally Posted by SuperDave336
depending on the who what and or where ,we approach "verde" with caution ....just saying :Rofl
The US versions were very tasty. If the original version of her chicken enchiladas are anything like the "original" Korean food my wife prepared it takes a lot longer to prepare than the US versions and tastes much better.Quote:
Originally Posted by Ketchn
This thread is making me hungry
Ketchn next time rush to an HEB for fresh made flour or corn tortillas. As close to homemade as you will find.
And this is no lie...Long before I met my wife, I had me a Lady friend down Laredo way. When she got upset, diner was a for sure 20 alarm bell ringer, and no fire wxtinguisher would touch...Don't know where she got those peppers from, but sure cured an ulcer for sure.Quote:
Originally Posted by Ketchn
Ketchn, you need to keep on momma's good side and make sure she never knows about ghost peppers...
the far far south version of many things tex mex and mexican are quite often nothing like the northern mexico food .Quote:
Originally Posted by ezgoing
her green enchiladas take alot of time to prep and look rather unique when finished , they almost look like a soup dish of some sort as the small tightly rolled enchiladas float in a sea of verde ....pretty complex and not for travel to and fro for sure ....
the fresh ingredients on the top wouldn't stay good for long if they had to be transported ...
cilantro avocado and queso fresca are the toppers on that dish or should say bowl ....:highfive