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.
Trying? You mean doing 👏
Haha thanks :) I still noted a few improvement points before considering those a success ,-)
Wow you went all out and they look amazing!
I would suggest replacing the mountains of sour cream with a little bit of crumbled cotija but otherwise acceptable.
Or a little cotija and a little crema. Those mountains of sour cream scared me.
cotija
Is it like feta or something? It’s been a hassle to find ingredients for anything america here in my little corner of Belgium.
Not really. It’s kinda its own thing. Like a drier saltier mozzarella.
It’s more like parmesan. Mexican parmesan.
It’s nothing special. Sour cream is better
This absolutely made me hungry. Good job!
Did you buy those tortillas because they look handmade? And if you bought them, you’re getting better quality than a lot of places.
Tacos are one of my favorite things to make and those look delicious
Now I’m singing that white people taco night song. Not because yours look that way but ADHD. Those look delicious!
I feel you…
Looks great! I didn’t know beef shin was a thing.
Honestly an underrated part of the animal together with checks and ribs.
These look absolutely fire
As a follow-up I did a base one with mean, oignon and lemon only: a banger indeed
Good lord pork shoulder tacos?? My, oh my…
if you want a more authentic taco try one without the dairy of any kind, mostly veggies and a spare about of meat, also a masa tortilla that’s a little thicker, homemade, might be a too much work, but, ehh.
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?
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.
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.
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?
Most of the stuff in this comm I look at and say “yeesh that doesn’t look right” because it’s under cooked / not properly seared or browned or plated like shit or something else that gives divorced Dad vibes. Your plate, on the other hand, belongs on the food porn comm!
Thanks :) It’s been quite the journey to get here :)
