I slow cooked some pork shoulder & beef shin over the afternoon.
And we set the table up with everything so that everyone could compose whatever they wanted;
And it was glorious.
I slow cooked some pork shoulder & beef shin over the afternoon.
And we set the table up with everything so that everyone could compose whatever they wanted;
And it was glorious.
I could try a bunch of combinations but I’m a sucker for cream 😅 I would like to try making the tortillas - I need to figure out an alternative to the press thingy I usually see in videos. Any tips on what veggies beside tomatoes / advocado?
For carnitas I like just diced white onion, cilantro, and a squeeze of lime.
It started with that then escalated out of control.
I like a nice chimichurri instead of straight cilantro.
fresh is the biggest factor, and pretty rustic, honestly most US Americans would probably classify an authentic taco a form of salad. I’d recommend greens you like, onion, radish, and any level of chili pepper your comfortable with. as for masa A place I liked in Tijuana used to use a pancake dropper and just left it at that, no press, and grilled them to order, really just any masa you can find and water a little fat is going to be most recipes you find, but it can be challenging if you can’t find someone to show you how they make them.
A solid pan works fine as the press.
I think the press is overrated - you’re just pressing manually for the thickness you want.
Any tip for the recipe?