Type of taco: flour
Fillings: guajillo braised beef, lentils, chili con queso, cilantro, lime, pickled onions, cojita cheese
Notes: killed off the cilantro I pre-chopped, and the onions, and the limes. The beef is still good. As are the lentils, which sort of absorb the narsty cheese sauce. It's messy, and makes me think of a philly cheese steak. Jesus, it's so damn close to a Philly cheesesteak. It's a taco Philly cheesesteak! I just invented my first taco!
Type of taco: flour
Filling: abundant roast potatoes, and braised lentils, Morracan style, with cilantro and hot sauce
Notes: finished off the second batch of potatoes with these. 30 seconds on the tortillas. Using a tortilla warmer, one of the fairly cheap ones. It works great. The tortillas come out steamy and fluffy. Kind of perfection for a microwaved tortilla, which is nothing near a fried tortilla, but is still pleasant. The two toppings combine fine.
Type of taco: flour
Filling: abundant roast potatoes and lime and hot sauce.
Notes: paring down, and getting to the essentials. 30 seconds microwave time on the tortilla. 1 minute on the potatoes. A squeeze of a quarter lime. A jot of Cholula. Simple. Pleasant.
A new topping appears?!
Type of taco: corn
Filling: guajillo braised beef, from Tacolicious, cilantro, lime, pickled onions, hot sauce... And chili con queso?!?
Notes: that is right. I made some fuckin chili con queso, also known as nacho cheese, also known as cheese spoodge, also known as "that yellow shit", using the recipe from the back of the damn Ro-Tel can. It is so damn good. You don't even know. In my defense, this. It worked OKish in the taco. Too much--that is to say, virtually any--of it and the taco loses structural stability. But it tastes good, in a guilty way. Simplicity itself too, in a way that feels like science fiction: put the red shit on top off the yellow shit, and microwave it. Stir it. It's done.
Day two, lotsa tacos down, lotsa more to go.
Type of taco: flour
Filling: braised lentils, Morracan style, from Bittman
Notes: Basically, the same as yesterday, no great kicks, but not terrible. Cilantro, lime, pickled onion and hot sauce really helps. I need to come up with a clever acronym for that. C(ilantro)L(ime)O(nion)S(ause). CLOS!
Day two, all tacos all the time. Here we go.
Type of taco: flour
Filling: roasted potatoes, from Tacolicious.
Anything else?: cilantro, lime, pickled red onions (from Tacolicious)
Notes: It's amazing what following a recipe can do. The first time I made these potatoes, they weren't the greatest. The second time, I actually followed the recipe, and let them roast the actual time indicated, at the temperature indicated. 400 degrees, 20 minutes, stir, 20 minutes more. They're dark roasted, the garlic practically black. Yes, it makes it kinda bitter. Who cares? Yes, some of the potato chunks get burnt. Who cares? I microwaved the tortilla for 40 seconds, and it did slightly cut down on the overlooked tortilla part. As always, cilantro, lime, and pickled red onions make everything taste better. Pretty dang good breakfast.
The culmination of the first day of taco cleansing. I feel cleansed.
Type of taco: corn!
Filling: Guajillo-braised Chuck Roast, adapted from Tacolicious, original recipe
Anything else?: Wild rice, Mexican rice (adapted from this asshole), crumbled cotija cheese, roasted corn (adapted from Bittman's) salsa (store-bought, I know, I know) limes, cilantro, Tapatio, pickled red onions (from Tacolicious)
Assembly: take a damn tortilla. Take some of that beefy red mess. Take a good forkful of half-moon red onions, and a shower of cilantro. A jot of Tapatio. Life is good.
Notes: this fucking rocks. Made it with Nella beef, with a 3 lb chuck roast. Cooked it forever (4 hours), and it made the house smell delightful. Wild rice is surprisingly good with it. The Mexican rice? I made it because I had some tomato paste in the fridge that I wanted to use. Would not make it again--tame and bland. The roasted corn is good, sweet and smoky, and is especially good with lime juice. Still learning how to do corn tortillas well. I'm frying them in a nonstick skillet over medium-high to high heat. They become soft and fragrant first, then start to get hard, then, start to char. I want to get them to go from soft-fragrant to char, immediately. Maybe cook over a higher heat? No oil used, maybe that will make a change? The pickled onions are insanely versatile-I can see putting them on everything.
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