Foodies BS Thread.

Wife is outta town….doc doesn’t need to know!

 

Tacos al Pastor two ways - traditional with pork on the left/center and cauliflower on the right.

 

https://youtu.be/DUeE704aQQw

 

Curious about the cauliflower...how long did you marinate it?

 

@CTSpruceMica - no marinading. I cooked the chopped cauliflower with thinly sliced onions for about 10 minutes, then added in the adobo/pineapple mixture and let that cook down about another 10 minutes. The cauliflower still had a bite, so depending on how you want the cauliflower, you could cook a little longer. Or even finish in the oven on a sheet pan.

Here’s the recipe I looked at, more for the cooking process than anything else - I used my own adobo mixture and just added in about a cup of pineapple juice.

https://www.halfbakedharvest.com/cauliflower-al-pastor-tacos/

 

Carb sensible beef (New York) teriyaki

2 cups coconut aminos
2 tbl low sodium soy sauce
3 tbl minced garlic
3 tsp minced ginger
1/2 cup of swerve brown sugar (monkfruit Erythritol) Add more to taste
1 1/2 tbls sesame oil
Bring to boil reduce to simmer
If you like a thicker sauce add 1/2 tsp of Xanthan Gum during the boil

Fantastic flavor

 

thanks!!!

 

the meatballs i have had are filled partially with rice. i was stunned to see you mix in uncooked rice!! awesome. i would have messed that up.

i had a pound of beef yesterday with ZERO inspiration to what to make. sadly i made a fairly mediocre quick chili. eating it tonight over rice with avocado. should have made albondigas!!

 

Not sure why but my wife hates this woman's recipes. She says her ideas are half baked way too much. "she slops her crap together" is the exact quote my wife used.

So yes, Ima oven roast the cauli.....and wise you are with the adobo....

 

Made this last night.

No pics. Well maybe at lunch today!

It was decent. Wife liked it and she likes when I make the meatless effort. We skip meat 2-3 times a week, but otherwise I am a carnivore. I love meat and don't have issues with meat, I just think a super mixed diet is best.

Anyway - I did my own salt adobo using smoked paprika as the base and built up from there. Floretted the cauliflower, wash and dried. Tossed in a little avocado/olive oil then drizzled and tossed with the dry adobo. Allowed to sit for an hour or so while a cut the fresh pineapple, and surfed the web. I also tossed in around a cup+ of this cut pineapple with the dry mix to sit and later roast. I think I added a bit more oil too. I then added the wet stuff - canned crushed pineapple sauce mix (kinda like the recipe, but not pineapple juice, plus I added just a squeeze of agave nectar) and the vinegar. I almost skipped the 1/4 cup vinegar but it worked - I used 50-50 ACV and white - adds a different bite. I then pan roasted with the oven cranked. You need the cauliflower to brown and caramelize yet cook through. Which is tougher than normal veggie roasting because the moisture. The smell is awesome - I mean it's a cruciferous vegetable - so stink is expected. But the whole house smelled great.

Anyway served with fresh artisan corn tortillas, avocado, fresh mex cheese, and thick sour cream - pretty darn tasty. Something about the pineapple and sour cream. Oh baby.

Of course meat is better, I'm not going to kid you on that. But I ate three of these tacos and I was full and fine. Slender wife gave me a hug and kisses.

Al pastor at most taco places skimp on the pineapple, so I probably went a little overboard!

 

@Pablo8

Glad you enjoyed it. For the adobo, this is the recipe I use. I purchased this gentleman’s book, Tacos: Recipes and Provocations - it is magnificent! Not a bad recipe in it and I’ve tried most.

https://www.jamesbeard.org/recipes/adobo

When you say you almost skipped the vinegar - I think that is what really makes the adobo pop but also balances it. And when I make Al Pastor I like getting pork steaks and letting them sit in the adobo for a few hours at least then hot and fast on the grill. And of course some piña!

But, I do agree on the cauliflower needing that char and the pan fry didn’t do that. Next time I’ll probably start in the oven with oil and S/P, then pull it and add the adobo and cook that down in the pan. We shall see!

 

Cool. I thought since my pineapple was not overly sweet it would clash with vinegar, but not at all. In fact, added lime when eating - a third acid - was extra extra tasty!

 

@Pablo8 great taco build!

Yeah, that adobo is bitter, so the acid and sweetness help with the balance.

From that book I posted above, the recipe for barbacoa is amazing! And even the various sauces he has to compliment each taco have been great. Fresh, cooked - they are all good!

And another taco, which, is my favorite - Birria Tacos. Have you ever made these before?

 

Birria Tacos are awesome though time consuming.

 

looks great! What in sauce bowl?

 

the liquid the meat was cooked in

 

Birria Taco appreciation post! @Kilo Charlie those look great! @wilcam47 it’s the broth that the meat of choice cooks in, used as a dipping or just soup in a way. Some places in Mexico serve this as a stew and corn tortillas on the side. Tacos are another way to serve.

 

I haven’t made them myself, because when around New Orleans most things Latin are readily available. A Tortillaria called Mawi also does Birria Tacos… mmmm.
https://www.nola.com/entertainment_life/eat-drink/how-birria-tacos-keep-a-metairie-tortilla-bakery-going-and-a-family-dream-alive/article_ddb10e40-d73b-11ea-ba53-135bae6909c0.html

 

Never made birria tacos but I have had the range of shitty to perfect. I used to think birria was just a soup/stew until all the places started to pop up. Some serve nothing but birria.

This place is THE BOMB. These ladies, of my god they can cook: https://zmenu.com/chispita-da-sabor-ferndale-online-menu/
These asses make not even tender meat: https://www.yelp.com/biz/birrieria-tijuana-bellingham?osq=birrieria+tijuana

I love and have made barbacoa. Maybe in a few weeks I will make birria.