Tim Campbell
TVWBB Emerald Member
Apologies for yet another taco post. We do some version of tacos weekly. Growing up, my fare was the basic, American version: ground beef, diced onion, packaged mix, boxed hard shells, shredded cheese. It actually conjures up memories of comfort, family, and sentimentality. I'm happy that this is how my son likes it.
These days, having had a ton of cooking experience at home and in restaurants, my wife and I do a taco cook that falls somewhere between carne asada and Peruvian chicken. Taste is just outstanding. Sorry for the rant. Likely the bourbon.
Halved about 6 boneless pork chops. Usually use chicken, but...y'know, pork! Marinaded for ~24 hours. One is sliced just for fun. Mix is simple and fun to make in mortar+pestle.
Cooked this on the gasser. Usually use only the Performer, but I was cooking between storms. This cook went fast.
My plate: Warmed flour tortillas, store-bought. Shredded jack, cilantro, white onion, pineapple.
Thanks for looking. This entire could went down in between some really crummy weather. Surprised I got it done outside.
These days, having had a ton of cooking experience at home and in restaurants, my wife and I do a taco cook that falls somewhere between carne asada and Peruvian chicken. Taste is just outstanding. Sorry for the rant. Likely the bourbon.
Halved about 6 boneless pork chops. Usually use chicken, but...y'know, pork! Marinaded for ~24 hours. One is sliced just for fun. Mix is simple and fun to make in mortar+pestle.
Cooked this on the gasser. Usually use only the Performer, but I was cooking between storms. This cook went fast.
My plate: Warmed flour tortillas, store-bought. Shredded jack, cilantro, white onion, pineapple.
Thanks for looking. This entire could went down in between some really crummy weather. Surprised I got it done outside.
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