Kansas Crimson

bumpin', just to keep tacos and enchiladas in the conversation pool...excellent thread.

Bacon, egg and potato breakfast tacos at least 3 times this week for me. Salsa and guacamole on the top.

i know there’s some authenticity there, but potatos in tacos will always strike me as odd

Yukon gold, boiled, diced to 1/4" cubed and fried slightly extra than normal.

I'm down with very small potatoes in a breakfast burrito.
I don't like guac on a breakfast burrito though.

I've only had potato enchiladas once. It was served to me with mashed potatoes rolled in the tortillas.

They weren't seasoned in any noticeable way, and didn't have peppers or veggies folded-in. Wasn't good, and I didn't have the temerity to ask if that was an authentic presentation.

I've just moved on, and assume it was not. Something like what Cascadia described was what where I thought it was headed.

Didn’t/doesn’t La Parrilla on Mass St have a Salvadoran enchiladas dish that’s filled with some kinda central Merican potato?

It was pretty good.

And if you ordered it on a date it got you bonus points with a vegetarian

there are places, particularly in Central America and Colombia (i think), where potato tacos are a staple street food

still odd to me, even though i’ve had some delicious ones locally

Salvadoran enchiladas no mas.

pdub wrote: ↑Mon Jun 06, 2022 5:38 pm https://www.laparrillaks.com/

lol. kid's meals are classic

sooo


Cojita...

...you know, the crumbly salty funky cheese commonly found on Mexican food.

I've had it on dishes prepared by others. Then last night, for the first time, I bought a wheel of it on a whim, to put on tacos (using leftover pulled pork from last weekend's pretend bbq, of course). And the bonus about buying your own is, you can put as much of it on your tacos as you want.

and, yum! Lots of character for a cheese. It's like Mexican feta.

I like it. Cotija.

it's so good!

even beav likes it!

and he's usually a super picky eater, mostly just sticking to wood and bark and such.

It’s a meh for me. It’s ok on some food but I often find it too salty.

love it

shouldn't go on pulled pork tho


the pork (particularly if its leftover pork, with time to sit, and a higher percentage of bark) should have plenty of salt, seasoning and flavor. Cotija isn't gonna add a lot of flavor to it and will only pull out moisture and make it saltier and drier.

Yea.

I should mention, I doctored up the pork by reheating it in this chipotle hot sauce also the cojita to make it more taco-y.

What? I had the bbq thread for like 15 meals straight, with no sauce besides a pull or two straight from the night of the living jug. I wanted something in the taco thread for a night but don’t want all this leftover pretend bbq to go to waste, so sue me.

Also made guac: avocado, lime, cilantro, salt.

Need some red onion in that guac . Just a little