The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: Wineslob on October 20, 2009, 03:01:29 PM
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I'm looking for a recipe that comes as close as possible to the tacos you find on one of those taco wagons that, at least here in No. Ca, you find on many street corners.
They are usually served on doubled up corn tortillas with some lime wedges and what looks like pico de gallo. It can also be mixed with eggs (con huevos).
I tried a recipe last night, close, but no cigar. I may have to marinate the meat over night insted of a couple of hours.
Yes I've tried the "daves" that is all over the innwebs, but, I donno, it's just not the same.
Anyone try to do this and succeed, or is this an impossible endevor?
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Look for machaca burrito recipes... Thats what I use to get off the wagons in So Cal.
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I dunno. I have been thinking about the same thing. I thought it would be a relatively easy and healthy thing to eat during the week, if I had the grilled meat on hand. If you find a good recipe please post, and I will see if I can find something too.
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What I do is make a pot roast with Lipton's onion soup and few other spices in the crock pot AFTER I've grilled it. Add in some chili powder and your other fav mexican style spices and let it cook until it shreds. I also let a lot of the water escape as steam and when it's done, it's pretty close to beef machaca. It does help to cut up the grilled chuck roast (what I normally use) into small pieces because it shreds a little more quickly and you get bite sized pieces instead of long strands of meat. It makes GREAT tacos, burritos, chimichangas, etc.
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Thor, thx, I found a few recipies and tried one, turned out OK for a first try. I don't think I got it dry enough. Too "juicy", but good.
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It kind of depends when I intend to eat, but I'll look at the remaining liquid and usually remove the cover for a while before serving. I normally use a crock pot, so I leave it on low and let the liquid evaporate, filling the house with a good smell.