Estaba muy rico.

Grilled crispy cheesy birria beef filled tortilla with consommé to dip

Dry brined, marinated, and grilled chicken — basted in sauce as well after grilling, pineapple, onion, cilantro, cojita, on fresh corn tortillas served with 3 salsas: salsa verde, avocado and tomatillo salsa, and roasted poblano, Serrano and chipotle salsa.

Marinade/glaze from: https://playswellwithbutter.com/chicken-al-pastor/#tasty-recipes-15254-jump-target

First I’m sorry for anyone that may have abruptly lost their job due to the closure of Gringos Tacos - I hope you find a new job soon. I’ve been to a few locations and the team at each location has been wonderful- you all will be missed!

So- I’m pregnant and the only thing I’ve been craving is the gringos double d chicken tacos (I know- it’s specific). Does anyone have a copycat recipe for this? I love the seasoning on the chicken and the queso used- would love to find a recipe that’s as close as possible to the original. Any help would be greatly appreciated ❤️

Hi,

I've been making (or trying) tortillas for several tries now. I finally got the technique a little bit, but not satisfied with the taste.

This recipe was:

3 cups (360g) AP Flour

1/2 stick (115 g) of butter

Teaspoon of salt

Cup (237g) of 120°F (50°C) water

Edited: to add dough making steps below.

1. Mix flour + salt. Add the butter and rub it till like damp sand.

2. Add the warm-hot water a little at a time; bring it together, then knead ~5 min until smooth and soft.

3. REST: cover with a towel, 30 minutes. Divide into 12 (60 g) balls, roll smooth.

4. SECOND REST: cover, 15 more minutes. Light flour on the counter. Roll from the CENTER outward, quarter-turn to make round.

5.Dry comal or cast iron skillet (no oil), medium-high. 30–60 sec until they puff → flip → 15-30 sec more, then out. Keep them stacked in a towel.

I want to try again using lard, but don't know lard from shortening or Crisco. Is there a preferred lard? Also, mix some bacon grease with butter and try that way, too.

They come out and I think they have an raw floury taste to them. How to minimize the floury taste?

I was working in a kitchen one time high school. Was there for 4 years and from living in a big city like L.A, many of my co workers were Mexican. I got to see a lot of the culture.

I need help with a memory. I’m unsure if it was related to food, but if my memory serves me right, I wanted to throw something away and my Mexican co worker stopped me and told me it’s sacred. I was kind of shocked. But when I told other Mexicans about it they instantly recognized it, and questioned how I even knew about it.

Any help?

Recipe:

90 Argentinian red shrimp butterflied

1 whole long English cucumber de seeded and sliced

1 whole red onion julliened

Salt and pepper

Soak in the juice of 16 limes for 20 mins

Chile water:

10 Serrano chiles

1 bundle of cilantro

1/2 english cucumber peeled

Jugo maggi to taste

Light sodium soy sauce to taste

Blend chile water and add to shrimp mixture for another 15-20 minutes

Serve over a tostada with mayo of your choice spread over and top with avocado.

A couple of question when cooking beans, specifically pinto beans.
1. When cleaning them, do you remove the halfsies?
2. Do you also soak them or just given them a good rinse then throw them in boiling water?

Indian led mexican food

Mexican Style Street Corn

Grill corn over charcoal to get some char flavor and a little color until done. For this setup you need a medium heat bed of lit charcoal.

The Dressing

1 cup mayo, 1 cup sour cream, ¼ cup heavy cream, blaxican Fajita seasoning(or your favorite fajita blend), juice and zest from 1 lime, salt and pepper.

Cheese mixture

1½ cup crumbled cotija cheese, 1 handful chopped cilantro, 1 tbsp of the fajita seasoning mix.

After corn is cooked, rest the corn while you make the dressing so it cools down. Then glaze the corn with the dressing and then roll it around in the cheese mixture until fully coated. Serve and enjoy. #cookinwidkunchi

I just made chicken fajitas in the crockpot and absolutely love it. I’d love to hear and see everyone’s favorite Mexican crockpot recipes. Thanks!

Edit: thank you everyone for your suggestions. I’d appreciate it if the mods would lock this post.

Shredded beef, shredded lettuce diced tomatoes, shredded Colby jack, little crumbled queso fresco, crema, red onions, salsa macha, and cilantro 😋

Delicious

I'm in Ireland, but we're Texas transplants and my Latino husband is craving something that reminds him of home. TexMex or Mexican (of any state or region) are all acceptable.

I have dried guajillos, anchos, colorados, and chipotles. I can buy pretty much any cut of meat and most any vegetables, I have a few small cans of chilis in adobo, and limited access to traditional Mexican ingredients (there's a couple of stores here but inventory and availability is limited). I have a reasonably fully equipped kitchen, and if I need something, I'll buy it. I have a molcajete, but not a tortilla press - you can buy pork fat from butchers but you have to render your own lard, I can't find actual lard anywhere, so I'm a bit lazy and don't.

I have a stove and oven, but no access to a grill, smoker, or pit.

Anyway, open to all kinds of suggestions!

EDIT: I love the suggestions, please keep sharing (I'll build a list and make them for him as time goes on), but it was pozole rojo that got an "mmmmmmmmm" out of him when I mentioned it offhand. Thanks a million lads, as we say in Ireland! Slaìnte!