Make sure to add lime and lemon juice so it doesn't turn brown and disgusting like pea soupView attachment 116954
Made some fresh guac for tomorrow's chicken tacos. New invented recipe, this shit is going to be amazing. Got the chicken tit's marinating now.
Nice. Most of those negra or salsa ingles style sauces are meant for marinades. Props.View attachment 117045
View attachment 117046
I've done this basic recipe in variations for a while, but this was the "magic" ingredient that made it different. About $2 a bottle at a local market. I bought a variety of flavors from this brand and tried them out on tacos. This one had a really unique flavor that wasn't great raw, but I knew it would shine in a marinade.
One of my secrets sometimes for ribs is soaking them in Dr Pepper over night, acid and sugar for 12 plus hours. I use the drained off DP to make a BBQ sauce. That shit is money.Exactly. Look at the back side of the store bought marinade bottle and you will find some truly vile shit.
Sometimes, I'll do a simple lime, avocado oil, and whatever rub I deem appropriate for the protein.
You wanna get fancy? Blend an onion, a stick of achiote, garlic and squeeze a whole orange and lime into the blender. A little water to dissolve. Pulse that shit smooth. Salt and pepper to taste. Mix and pour into the ziplock full of quarter legs. You can go up to 2 days on the marinade but overnight works.
Off the bone chicken. Takes on mesquite smoke, beautifully champ.
You are talking to a guy who grew up on pig souse and scrapple, everything is food if done correctlyDrained off raw meat?
Salvaje
I did. I also put some pits in it, plus a layer of seran wrap directly on top of the guac and then one over the bowl. Lasts nice and green for about 5-6 days like that.Make sure to add lime and lemon juice so it doesn't turn brown and disgusting like pea soup
GOD DAMN SON
I'm not sure where or who taught you to make a bark like that because that is not what a bark should look like. That sir, is a GD HOWL
I'm not sure what a GD HOWL is. I'm going to assume that it's something good. LolI'm not sure where or who taught you to make a bark like that because that is not what a bark should look like. That sir, is a GD HOWL
Having seen LA Confidential more times than I can count, my mind goes to that pig getting capped and oinking "Rollo Tomasi" before becoming the centerpiece to a banquet.
Extra mayo and brioche for you!Those are some mighty fine cock tacos but fajitas they are not. The burger is all bun and the worst bun of all so I give it an octohomer. Almost had it, big guy. Almost.
Taste the fun not the bun!(TM)
We already went over this, your pickles suck