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NiteProwleR

Free Hole Lay Row
Nov 17, 2023
2,978
4,497
That's tacos, I agree flank is good taco meat. Its not fajita. Its what we labeled as the cut of beef. Its not a style of cooking tacos. We just just call fajita tacos, tacos cause thats what they turn into. You're bastardizing my shitty culture, sir!
 

kvr28

Ghost of KVR
Nov 22, 2015
7,862
10,888
That's tacos, I agree flank is good taco meat. Its not fajita. Its what we labeled as the cut of beef. Its not a style of cooking tacos. We just just call fajita tacos, tacos cause thats what they turn into. You're bastardizing my shitty culture, sir!
Taco meat, that is hamburger, I say good day to you sir.
 

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,614
34,490
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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.
 

NiteProwleR

Free Hole Lay Row
Nov 17, 2023
2,978
4,497
Spicked up some barbacoa from my favorite mejeeCAN bakery. Donuts looked great but I resisted.
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Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,614
34,490
Pollito! Any chance at a recipe?
A gentleman never tells... (Juice of 3 valencia oranges and one lime, 3 chopped cloves of garlic, a lot of tequila, chef merito"s red fajita seasoning, crushed red pepper, and about 3/4 of a .5l bottle of mexico lind
o salsa picante negra, plus some other shit i cant remember). It's a 1 of 1, like most of my recipes, but you've got the basics. Add more or less of whatever.
 

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,614
34,490
By the way, when using bamboo skewers if you soak them then freeze them they are ready for future use they are ready to go whenever without the prep involved.
 

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,614
34,490
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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.