r/tacos

With pepper relish and green onion

Went to Disneyland this past week and went to Los cholos taqueria

.

Tortilla de harina, queso Oaxaca, mayonesa, cebollas y verdolagas

• 1kg Beef short ribs
• 1/3 cup chipotle paste
• 2 Tbsp neutral oil
• 400g Tin chopped tomatoes
• 1 large onion chopped
• 2 Tbsp minced garlic
• 1 Tsp salt
• 2 Tsp mild chilli powder
• 2 Tsp smoked paprika
• 2 Tsp ground cumin
• 2 Tsp dried oregano
• 1 Tbsp lime juice
• 1 Tbsp apple cider vinegar
• 1 Cup beef stock
• 1 Tbsp brown sugar

1. Start by removing any excess fat from the beef short ribs (I used a whole rib joint which has a lot of fat on it) keeping some on for extra flavour which you will remove later on when shredding the ribs once tender

2. Pat ribs dry with kitchen paper then heat about 2 tbsps of neutral oil in a skillet on high heat and add ribs in batches (I done 2 ribs at a time) cook for about 2 minutes each side until nicely browned then set aside

3. In a large oven proof pan (I used a large stock pot) with an oven proof lid add all the rest of the ingredients and mix well then add ribs and mix well again

4. Cook in the oven on the bottom shelf at 275f for about 3-4 hours until the meat is tender and falls off the bone then remove from oven (you could also cook in a slow cooker, pressure cooker or on the stove)

5. Remove ribs from the pot and shred with two forks (get rid of any fat that’s left) then either put all the shredded meat back into the pot with sauce and mix (depending on how much shredded meat youve yielded) or you can just add an amount of sauce you prefer to the shredded meat (ideally you should have enough meat and sauce that you can mix it all together)

6. Serve however you like (I added some, lettuce, red onions, guacamole, sour cream & cholula sauce)

Marinated the shrimp and snapper for about 30 mins. Delicious.

5.3 oz shrimp

4.2 oz snapper

4 La Banderita street taco tortillas

Onion/cilantro/lime

Pineapple + marinade estimate

4 taco total estimate

~385–430 calories

~56–62 g protein

~25–32 g carbs

~3–6 g fat

Papada, pork jowl, is an ingredient rarely found in Tijuana taquerias. Tacos de Birria Buchito focuses solely on birria de papada—offering it as tacos, quesabirria, tostadas, stews and chicharrón in a rich, chunky salsa of chile de árbol. The pork is cooked on the griddle until it’s flavorful and firm, then heaped onto a tortilla that’s been dipped in consomé and fried until crispy. Top with the salsa chicharrón to impart additional heat and texture.

After a hard workday I craved some Tacos.

Carnitas, Pico de Gallo + (Tomato, Cucumber, Red Onion, Avocado, Pomegranate, Sweet Vinegar, Olive Oil), Chipotle Mayo, Sriracha Mayo & Hot Sauce. Topped with Parsley and Lime Juice.

It hit the spot!

So easy. So good.

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Tortillas de maíz recién hechas

🌮 Tacos De carne de bistec

Acompañado de cebolla blanca finamente picada y cilantro fresco Acompañado con gajos de limón para realzar el sabor de la carne.

Rice, chile relleno, frijoles, cilantro crema, cebolla morada, salsa roja. Inspired by all the great tacos varios spots in Tijuana.

[removed]

Made by a Latina woman,

so you know they're legit. With some cacao milk drink. Mmmm

Pressed corn tortillas, shredded cheese, sour cream, an over easy egg (yolk broken on the taco), carmelized onions, bacon, curly fries, our House Salsa Roja

Tacos for breakfast? Yes.