u/jdelaay025

So, I’ve been working on my tacos for a couple weeks now. I noticed that the more meat I put in, the more we love them lol but it seems the moisture from the meat makes the shell soggy fast. I have seen people make the outside crispy by adding an outer layer of cheese. I would image that would hold up to the meat moisture. But my ultimate goal is going for authenticity. I love to respect the original, get the hang of it, then go for innovation. Any suggestions. Also, just the visual of them, thoughts?

Can’t say enough of how nervous I was. With the help of my beautiful wife, we let the wings headline with Mac & cheese, green beans, candied yams, and nice size piece of corn bread. It went well. I only prepared 8 plates and they went!!! So now, I’ll have to scale up the operation a bit. I’ll do 16 next time. I want to ensure I only do enough and not overdo it. How do you all work with just plates? I don’t have a food truck or trailer just yet.

Everyone told me I needed to go ahead and roll out the dough more flat. I’d say it’s definitely flatter. And also try cutting each individual roll with a pizza cutter then roll individually. Well as you can see I have so many sizes. So then I picked the 9 that closely resembled one another. And baked them on a half sheet. Well LOOK AT THESE RESULTS. THEY ARE INSANE!!! And I know I won’t be selling these unless we can consistently create them this way. But look at the final result!!! I’ll keep practicing!!!