![]() Get a good size skillet going on medium-low to medium heat and throw in your butter. Cover tightly and let sit for an hour, then stick the pickled veggies in the fridge until ready to use. Cook for about a minute, then remove from the heat and pour over your prepped veggies in separate containers. Tortillas, shredded cheese and lettuce, sour cream and salsa for servingīring the liquid ingredients to a boil in a medium pot. ![]() Here's what you'll need.ġ-2 jalapeños (or any other chilis, just be educated about what kind of spice you may be forcing upon yourself), chopped What you should really do is quick-pickle some vegetables - the acid cuts through the rich beef, complements the sour cream and cheese and adds a nice crunch, so let's start with that. This recipe is for some good old fashioned taco meat, the kind that's versatile enough to let you have your choice of toppings. Related: The Importance Of Great Tortillas Bad tortillas beget bad tacos, never forget that. Fourth: (because the second key was a repeat) good tortillas. It's supposed to be the star and has to stand up to toppings. Seriously, super-important not to cook it over too high heat or for too long. By using a little bit of beer and tequila, you not only add some flavor, but you keep it nice and juicy. What's the first key to good taco meat? Don't dry it out. And if you want something done right, do it yourself. ![]() Having grown up in Los Angeles (closer to Mexico), I crave tacos on a regular basis. You can find tacos in NYC, but they're either (a) not very good, (b) kind of on the pricey side for what they are, or (c) located at the far nether regions of the five boroughs. You know what we're not known for? Tacos. There are some iconic foods here in New York: hot dogs on the street, giant slices of pizza, bagels with cream cheese. ![]()
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