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  1. I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one. I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.) I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier) I cut it in half and deboned the other half. I proceeded to cut it all up into approximately 3/8” slices. I placed this into a large container, covered it and placed it into the fridge. I now gathered up the ingredients for the al pastor marinade. Here’s the recipe I used. (It’s a combination of several recipes I watched on YouTube) Not shown in the picture are the pineapple juice and the vinegar. 8 lb bone-in pork shoulder (deboned) 4 tablespoons achiote paste (I used 1 – 3.5 oz. brick) 2 guajillo peppers (seeded and re-hydrated) 2 ancho peppers (seeded and re-hydrated) 3 Chipotle peppers + all the adobo sauce from 1 - 7 oz. can 5 garlic cloves ¼ small white or yellow onion 1 oz. Piloncillo (substitute brown sugar if you can find it) 1 tbsp. dried oregano (preferably Mexican) 1 tbsp. cumin 1 tbsp. salt 1 tbsp. pepper 1 tsp. cinnamon (preferably Mexican) 1 tsp, cloves ½ cup pineapple juice ½ cup white vinegar ¼ cup OO ¼ cup of the water from re-hydrating the peppers ¼ cup orange juice ¼ cup lime juice 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds (for the spit/trompo) (Note: I only had some small guajillo chiles so I used 6 of them) Everybody went into the pool for a spin. I poured some marinade into the bottom of a very large bowl and then some pork slices. I repeated this process until all the pork was in the bowl and pour the rest of the marinade over the top. I then stirred it until everything had a nice coating. Now how will I cook this? Tacos al pastor is a dish developed in central Mexico that is based on shawarma spit grilled meat brought by Lebanese immigrants. It is traditionally cooked on a vertical spit known as a trompo. I don’t have such an exotic grill, so I had to improvise. I had found this indoor grill plate at a local thrift store for $2.17 and used it to create a vertical spit. I now peeled and sliced up the pineapple And started my vertical trompo stack adding a slice of pineapple and red onion after every 6 or 7 layers of meat. I place the stack in the center of my weber redhead with coals all around it. I then setup my craving station. Here it is after approximately 30 minutes. After approximately 75 minutes I removed the trompo and craved off the outer charred layer. (The char is an important part of the taste profile) I then placed the trompo back in the redhead to char the outside again. So pretty! I then repeated the process another 3 times. After I had trimmed off the outside 3 times I set up my taco cart errrr bar and started to assemble my street taco plate. Oh Yum! Here it is served up with a Modelo Especial. This was a little on the spicy side but oh so delicious! Thanks for looking.
  2. Hey everyone! Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little. PORK BELLY 1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply 2. Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides 3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco) 4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes 5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more 6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D ) GLAZE 1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste. 2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat TOPPINGS 1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro) 2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt) 3. Grilled pineapple on the same grates I cooked the pork on 4. Cojita Cheese 5. Cilantro 6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water) Please enjoy the pictures, and as usual, ask any questions!
  3. I saw this package of Wild Caught Ono filets for a good price at Costco and decided to put it in my cart. Ono is the Hawaiian name for what we call Wahoo in Mexican waters. Here’s a picture of one. It’s a delicious tasting white fleshed fish. I’ve never had the pleasure to catch one but it’s one of the most sought-after game fish. It’s something like a cross between a Tuna and a Barracuda but with the size of a tuna and is one of the fastest fish in the ocean. I thawed out a couple of filets and then coated them with some Tajin seasoning. I let them marinate for a couple of hours while I prepared others things for my tacos. Once Jr. was 400 degrees I put the filets on for approximately 2 minutes per side. (They were triangular so that was 3 sides) Here they are plated up on some corn tortillas with red & green cabbage, onion, cilantro, avocado salsa, avocado slices, some Mexican Creama and a Modelo. Muy Bueno! Thanks for looking.
  4. Grilled up a tri-tip for steak tacos while watching the bowl games today. Seasoned with Oakridge BBQ’s Competition Beef and Pork rub. Seared both sides and then cooked indirectly until it was med-rare in the thickest part of the steak. Homemade guacamole and pickled onions as toppings. My team (University of Kentucky) doesn’t play Penn State until New Year’s Day, but I’m still rooting for the other SEC teams playing today!
  5. Carne Asada Tacos are one of my favorite things to make and eat. I make them at least once a month and sometimes many more than that. Today I started by making a fresh batch of Pico de Gallo. Recipe is here: https://www.kamadoguru.com/topic/31022-pico-de-gallo-my-way/?tab=comments#comment-414993 I then took a package of marinated skirt steak and cut it into manageable sizes and placed it on the kamado. I cooked it approximately 6 minutes per side until it developed a little char on it and here is the result. I cut these up into taco size pieces across the grain and made up 3 tacos served with Negra Modelo, some sliced radish and a grilled yellow pepper. Muy Delicioso!
  6. This is one of my favorite fast meals. I buy this seasoned skirt steak at Costco. Fire up the grill. Cut the skirt steak into more manageable pieces and cook them up until they just start to get some char on them. Bring them in and cut each piece across the grain into taco size pieces. Serve on fresh (and warmed) tortillas with Mexican cheese and fresh made Pico de Gallo. Pure deliciousness! Thanks for looking
  7. Father’s day was a hot day out here in So (Lo) Cal. I wanted to cook something different but something both the wife and MIL would eat as well. Flap meat is a lesser known cut of beef although it’s fairly popular here in the So (Lo) Cal area. Many markets sell it thinly sliced plain or pre-seasoned for carne asada. They slice it thin so it cooks fast and you gets a nice crust / char on it. I wanted something a little different that the normal way they sell it, so I had the butcher bring me a whole one from the back. (It looks a lot like skirt steak but with a larger grain to the meat) I made up some of my carne asada marinate. (See link for recipe https://www.kamadoguru.com/topic/27158-carne-asada-street-tacos/#comment-363886) Un-packaged the meat. Notice the way the grain is running. Trimmed it up and cut it into more manageable pieces. I cut these with the grain as I’ll be cutting it into taco size pieces across the grain once it’s cooked. Gave these a bath and massaged all around and then placed it into a 1 gallon zip-loc for a 4 to 6 hour get to know each other rest. While it was marinating I made up some Avocado Tomatillo salsa. Here are the ingredients: Everything in the salsa blender and gave it a good spin. I usually break out the Weber on fast cooks like this and did so again. Placed most the meat over the coals and alternated the pieces to give each a nice char. While it was cooking I heated up some tortillas. Meat is ready so I sliced it up against the grain. I did some well dome for the wife and some medium for myself. I then set up my Taco Cart errrr Bar and made 3 delicious tacos with some pickled red onions, a slice of water melon and a Negra Modelo. Up the close up. So delicious! Thanks for looking.
  8. I cooked up some tacos al pastor on the new big joetisserie. First I de-boned a picnic shoulder. Then I sliced it very thin on a deli slicer and coated all the pieces in the marinade from this recipe from Serious Eats. I then piled the meat into 2 large yogurt containers and let marinate for 24 hours. The cylinders of meat slid out of the yogurt containers easily the next day and I loaded them onto the spit with some wide rings of pineapple. Cooked for 4.5 hours at a dome temp of around 300F. Plated with corn tortillas, queso fresco, salsa verde, cilantro, and a squeeze of lime. The flavor was fantastic, bites with a bit on pineapple along with the pork were sublime. I did find the meat to be just a little drier than I was expecting, I want you guys to help me troubleshoot it so it can be even better next time I do this. I see 2 possibilities, either the meat was overcooked or cooked at too high a temp, or it was undercooked, and I needed to allow it to go to a higher temp to render out more collagen, like when cooking a butt. The deepest parts of the meat were around internal temp 175F when I pulled it off. Butts cooked to that temp are always drier b/c collagen hasn't rendered, but I don't know if this would be different as it has a higher surface area so maybe more prone to drying? What do you all think, cook longer or shorter? Pull at a higher or lower internal temp? Cook at a higher temp for less time or a lower temp for longer? Thanks for the help, and try this out! It was really good and I'd eat it again in a heartbeat just like this, but I think it can be even better.
  9. Last Saturday we had Carne Asada tacos. Today I grilled up some chicken breasts.
  10. Joetisserie spun pineapple for pulled pork leftover tacos.
  11. I was going to make tacos today even before I knew of the NFL Kickoff Speed Challenge so I took some pics with my phone camera. (Just like I would if I was tailgating) I buy this pre-marinated skirt steak at Costco and usually have 2 or 3 in the freezer at any one time. It makes up some delicious taco fixings and can be done from start to finish in under 30 minutes. (I know this is so as I have timed myself. (Assuming you’ve made up the Pico de Gallo in advance) See link: https://www.kamadoguru.com/topic/28310-carne-asada-tacos-in-under-30-minutes/#comment-379507) I had made up a batch of Pico de Gallo. (See link for recipe: https://www.kamadoguru.com/topic/31022-pico-de-gallo-my-way/) I lit up the kamado and unpackaged the skirt steak. Sometimes they come in two pieces and other time them come out as one long piece like this. I cut it up so that it would fit on the half that I had a fire going on. Flipped. I warmed up some corn tortillas. Once it was done I cut it up into smaller size pieces so I could cut it against the grain. (Important to do with skirt steak) Brought it inside and cut it into taco size pieaces. And plated up one of my favorite meals. Delicious! Thanks for looking.
  12. With apologies to @DerHusker and @Jrow, here is what passes for tacos here at ChezChef. This cook was quick, easy, and wonderfully tasty. I marinated the flank steak in the FoodSaver Quick Marinator (Guys, if you don't have one, I highly recommend you get one. They're about $20-$25 on Amazon.) for about 4 hours. Here is the cooked steak resting on the carving board. Here is the steak carved and waiting to end up wrapped in a soft taco shell. And here is the Money Shot. We had a sides of black beans and grill roasted corn on the cob. Great eating! Thanks for looking!
  13. My wife often complains that I take too long to cook the meals I make so there was a “30 Minute & Under Meal” Throwdown going on that was just what the wife ordered. I must say that when you’re on the clock you really have to think things out a whole lot more. Preparing the grill was not included in the 30 minutes, but what’s the fastest way to get a load of charcoal going? Chimney on the side burner of course. I left it on here for around 5 minutes. I then moved it over to my Weber OTS and it was ready 5 minutes later. I then went into the house where I had all my ingredients set out already. I love this pre-marinated skirt steak they sell at Costco. Also shown are a batch of Pico de Gallo I had made up on Wednesday, Costco Mexican cheese, corn tortillas from the local tortillaria, some Jocoque cream and some Tapatio hot sauce. Also had the stopwatch feature set on our ipod. Wasted 6 seconds just to get a pic of the stopwatch going. Cut the meat out of the packaging and placed it on the grill. This took 3 minutes. I then started warming up the tortillas. Meat flipped at 7 minutes. After another 7 minutes it was done. Cut it up into Taco sized pieces. And made up 3 tacos and plated them with a nice cerveza. Money shot! And we’re ready to eat! One of my favorite meals in fewer than 30 minutes. Thanks for looking.
  14. I’ve been craving some tacos. I made up some Carne Asada with some Nice flap meat the local market had on sale. Here are most of the ingredients for the marinate. Recipe is as follows: (A combination of Tyler Florence’s and one from Allrecipes.com) 2 tbsp. white wine vinegar 2 tbsp. soy sauce 4 gloves of garlic – minced. 2 limes juiced 1 orange juiced 1/2 tsp. salt. 1/2 tsp. black pepper 1/2 tsp. white pepper 1/2 tsp. chipotle pepper 1/2 tsp. dried oregano 1/2 tsp. cumin 1/2 cup EVOO Mix everything up in a bowl Diced up one jalapeno, 1/4 cup packed cilantro and added it plus 1/4 cup diced onion to the pool and stirred. Here is the flap meat. I cut it into more manageable pieces and put it plus the marinate into a gallon Ziploc and massaged it to get good coverage. While it was getting happy I diced up some more onion and cilantro and made up some Avocado Tomatillo salsa. Later I got my Weber OTS ready and lite up some charcoal in my chimney. Once it was up to temp I put on the meat. Once it was close to being done I warmed up some street taco tortillas. Once everything was done I cut up the meat into strips and then approximate 3/4" pieces. I then set up the taco cart, errr I mean bar and we sat down to eat. Plated street taco style with a Negro Modelo. Muy delicioso! Thanks for looking.
  15. So I’m on a taco roll this weekend. Today I marinated some Flank Steak for Carne Asada. All the ingredients are the same as in my Street taco post (http://www.kamadoguru.com/topic/27158-carne-asada-street-tacos/) only doubled as this steak was over twice as big. Unfortunately it’s also twice as expensive. (This is why flap meat is so popular around these parts) Here’s the flank steak ready to be butterflied. I simply took my craving knife and elevated it slightly with a 1/4" cutting broad and slid it back and forth giving me a fairly uniform cut. Into a gallon Ziploc with the marinate for a 6 hour get happy nap. (Flipping every 1/2 hour or so) While the meat was resting I made up some Mexican rice and some frijoles. (Recipe link: http://www.kamadoguru.com/topic/24634-mexican-rice/) Once it was close to dinner time I got my Weber OTS ready and lite up some charcoal in my chimney. Once it was up to temp I put on the meat. While it was cooking I made up some fresh tortillas. Meat is done. Once everything was done I cut up the meat into 1/2" strips. I then set up the taco cart, errr I mean bar and we sat down to eat. (My little boy liked the smell) Plated here with a Negra Modelo. Muy delicioso! So is this better than the less expensive flap meat? IMHO it was. The meat was a bit juicier (due to being thicker) and had great flavor. The flap meat is really good but this was better. Maybe not twice the price better, but better for sure. Thanks for looking.
  16. There are just so many times you can go out and get hamburgers before you need some GOOD food again. We’re close to getting our house back to normal so we headed out to the store and stocked up on some fresh produce. We also decided to make up some tacos so we purchased some pre-marinated Pollo Asado chicken to grill up. . Here is the meat we got. I made up a batch of Pico de Gallo and put it in the fridge to rest and get happy. I then lite up the kamado. Once the grill got going I put it on for some direct grilling. When it was almost done I warmed up some corn tortillas. I brought in the pollo and craved it into strips. Here it the first of three tacos I destroyed tonight. Oh Yum! Thanks for looking.
  17. One of the best things in the world to eat! Finally got to cook some more and decided to break out some carne asada. I buy this seasoned skirt steak at Costco and just thaw and cook. First I made up a bowl of Pico de Gallo. Unwrapped the meat and placed it on the grill. There was more in the package than I excepted. While that was cooking I made up some fresh corn tortillas. Carne is getting close. Once it was done I brought it in and sliced some up against the grain into taco size pieces. And here it is ready to eat. One of life’s simple pleasures.
  18. I haven’t been able to do a lot of cooking recently as my house still isn’t back together from our flood problem. (Don’t ask ) Anyway, I was able to get in one of my favorite simple cooks which is pollo asasdo tacos. I buy this pre-marinated chicken from Costco. Small cook equals my small cooker so I used my chimney to get the charcoal going. Yep, really going now! Chicken on. Almost ready. Bring it in and slice into taco sized pieces. Warmed corn tortilla, Costco Mexican 4 cheese blend, pollo asado, fresh made guacamole, and fresh made pico de gallo. Oh Yay!
  19. Shrimp Tacos Before I left town on my last trip,I had time to put together a quick family meal. The shrimp taco was served with no cheese but was complemented by a cilantro-lime mayonnaise sauce my son put together - mayo, sour cream, splash of milk to thin it, fresh cilantro, lime, Tabasco, and smoked paprika. What a great sauce. Perfect! Fresh mini-sweet peppers were served on the side for some crunch. Some Ingredients for Building Your Tacos Marinating the Shrimp The shrimp were marinated for several hours in a coating of olive oil and my blend of cajun seasoning and some powdered crab boil mix along with crushed fresh cilantro and a generous measure of fresh squeezed lime juice. I fixed 3 lbs of shrimp so the family would have leftovers. You could use Emeril's Essence or equivalent as the seasoning. Pan Sauteed Shrimp The marinated shrimp were quickly cooked (don't over cook!) in a very hot pan (add some additional olive oil) with some further seasoning at the end - minced garlic, chili powder, ground chipotle, minced garlic, and a splash of Worcestershire. Be careful not to burn the garlic and powdered seasonings in the hot pan. A few finger flicks of water might be needed to add some moisture. After removal from the heat and cooling, additional fresh chopped cilantro and lime juice were added just before serving. Good Eats For Sure! I hope this gives you some ideas.
  20. So ever since I got my tortilla press I’ve been on a taco spree. Sprout’s had Colossal EZ Peel Shrimp on special so I did a Caribbean spin on a taco, Jerk Shrimp Tacos with Mango Habanero Salsa and Fried Plantains. First I made up the salsa. Here are the ingredients: Chopped Add the zest of 1 lime Then add the juice and stir. Put this in the fridge to rest and get happy. Now I prep the shrimp. These were the EZ Peel Shrimp so they were very easy to peel and were already deveined. (Since I was grilling them I discarded the shells) Peeled and rinsed and into a bowl. Pour 1/2 cup of marinate over them and stir. Put this in the fridge to rest and get happy. Now I prep the plantain. Sliced up and season with Tajin. After everything was ready I made up some fresh tortillas and then skewered the shrimp. Since this was such a small cook I decided to use my Weber Jumbo Joe. I put a 3/4 chimney of lump of the gas burner to speed things along. Got it really blazing hot And pour into the Weber charcoal trays and put on the grill grate. Placed on the shrimp skewers for 2 to 3 minutes per side. Turned And they’re ready. Here they are plated with some Jerk Sauce, the plantains, mint garnish and a Sierra Nevada Ruthless IPA Here’s the Money Shot below. Squeezed the lime on them and proceed to eat some of the best tacos I’ve ever had. Off the charts good!
  21. Since I purchased the tortilla press I’ve been making lots of tacos. You just can’t beat the taste of a fresh tortilla. Well I when grocery store shopping yesterday. I went to the Mexican market for a lot of items but Sprouts had Carne Asada on sale so I went across town to get it there. When I got there they were out of it. Well it was off to another store to get some. I was going to marinate my own but now I running late so a purchased the pre-marinated some. For dinner I first made up some Pico de Gallo and let it rest in the fridge to get happy. I bought some more Masa at the Mexican market. Pinch off a golf ball size portion, roll it into a ball, flatten it somewhat and place it on the press lined with some waxed paper. Press it down into a tortilla and remove. (Note: This waxed paper didn’t release the tortilla very easily so I switched back to saran wrap) Now place on a lightly oiled very hot C.I. griddle for 30 to 40 seconds per side and then remove and place in a tortilla warmer. As I was running late I cooked up the Carne on my weber grill, thinking I could put a full chimney of briquettes on top of my gas grill and get up to temp in a hurry. Here is the chimney all nice and hot. Meat on. This was flap meat so it cooked up in nothing flat. Start to make up my tacos by adding cheese, sour cream and some meat. Now add some Pico and Avo. Decided to go ahead and plate some up instead of just scarfing them down. Here they are with a Stone Cali-Belgique IPA. Money Shot below. Oh yeah!
  22. When I went to the fish market to buy the Pompano they also had some nice looking Halibut fillets some I bought one of them as well. Now living in Southern California I have no problems finding fresh made tortillas either at the store or at the local Tortillaria. This wasn’t always possible as I was born in California but my parents were from Nebraska. When I was 5, in the early 60's, my parents moved back home to Nebraska. There was no Mexican food to be found anywhere back there at that time. We had all grown to love Mexican food when we lived in the East L.A. area, and still craved it back there. But there were no Mexican restaurants, not even a Taco Bell (if you can consider that Mexican food), and none of the stores had any Mexican ingredients. Even though she wanted to eat it as well, my mom kind of hated making it for us as she had to make everything from scratch. (On top of working full time) She had called back to California and had gotten all the recipes from our neighbor (Delores Reyes) and she would enlist us boys to help. This is how / why I learned to cook, as Mexican night was looked forward to with much anticipation and everyone was happy when we ate it. She finally got a job as a buyer at a local super-market and was able to order in tortillas and refried bean to make it easier so we started having it more often. For this reason I decided to make my own tortillas. (Well kind of. I cheated and purchased a 3 lb. bag of Masa Fiha Para to use) OK back to my cook. I started out by making some of my Mexican Style Slaw. (Recipe is here: http://www.kamadoguru.com/topic/18547-mexican-style-slaw-with-cilantro-lime-creama/) I cut the fillet into fourths and sprinkled on some Tajin seasoning and let it rest while I got everything else together. The fillet was 1.45 lbs. but still was rather small so I broke out the smallest grill I have, my Jumbo Joe. I moved over a lower table and started up a half chimney of lump. And after if got super blazing hot I dumped it in the Weber charcoal tray. I put on the lid and after it cooled down a bit I put on the fish. While they are cooking I made up the tortillas. Halibut is done. I start to make up my tacos. I made this up like I’d get them from a local Taco Stand or Food Truck might serve them. Start with the Halibut. Now add cheese and slaw. Add some Tapatio hot sauce, Now crack a cerveza and we’re ready for the Money shot. I’m Happy!
  23. While we were in Sedona we had decided to not Dine Out every night for two reasons. 1 was to save some money and B was to help us control our calorie intake. So to accomplice this I brought along a package of pre-marinated skirt steak from Costco like this. We dined out on the day we arrived, Saturday, but on Sunday I made up some fresh Pico de Gallo and cooked up the flank steak on one of the Resort’s gassers. Cut it into strips against the grain, warmed up some corn tortillas and served up some tasty Carne Asada tacos with a good cerveza . It would’ve been better off my kamado but it was still delicious! Thanks for looking.
  24. This is a simple but delicious and quick dinner. I had picked up and froze this package of skirt steak from Costco. (Good stuff) I thawed it out and placed it on a blazing hot kamado. After approximately 10 minutes, flipping every 2 minutes, it was done. Take it in on my cutting board. (Notice the direction of the grain) I cut each piece in half along the grain and then slice it against the grain. And make some delicious Carne Asada tacos. Yum!
  25. Gotta love the weather today. I should be drawn and quartered for not grilling today !!!!! Whatcha got on the menu for tonight ??? Had the day off.....slept late and made a pie for my wife & I. I am loving homemade pizza. I wish I could trade in all $$$ I've spent at Dominos, Pappa Johns, Marco's (the best of the chains) and etc and just make my own. So much cheaper and really easy. Just used some King Arthur flour, yeast, sauce, cheese and toppings.....most of which I have around anyway. Start to finish was under 30 mins, too. Probably costs $4-$6 dollars to do it at home. I am experimenting with the dough now. Added some basil and garlic powder to this ball. Really gave the crust more character. I know it can be taken to a whole 'nother level with a proper mixer and allowing a few hours to let the yeast really do it's thing. Beyond my capabilities at the moment. Just keeping it simple for now. After school folks come home hungry. Powerfully hungry. Had some leftover shrooms from the pizza and figured I'd see if the little guy would give 'em a try. Didn't cook them into it...just put them on top. Yeah...he picked them off and said, "Dad....what are you doing with these on here......yuck ! ". What he didn't know was that I tricked him and used ground turkey breast vs. ground beef. I was also able to sneak in some Vidalia onion and jalapeño into the mix, too. He approves of them, though. He destroyed 3 of these double-stacked-cheese stuffed tacos & the frijoles, too. Nothing left but the shrooms. They looked edible to me....cheese in between the shells and all. For mine, I'd want sour cream, avocado and cilantro.
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