So, I Made Tacos, 2 Days In A Row

[ProfessorGAC]

Two reasons:
First, my wife's friend gave us a dozen gorgeous home tomatoes.
Second, I hit on a combination of flavors my wife went nuts about.
She wanted me to do a rerun to see if I remembered what I used.
I did! The meat is REALLY flavorful.
One big key for me is 2oz. Of tequila for 1 pound of meet. I also braise onions with the meet, with a half of a charred jalapeño diced up, the usual spices, the juice from a lime, plus garlic. Then a pinch of sugar to offset the heat.
No sauce needed on the taco after the lettuce, tomato, diced peppers & cheese. Meat was super moist, and the reduced tequila made a nice thick sauce. I added barely any salt, relying on the cheese for salt
I pan fried the tortillas in a tiny bit of canola.
My wife now has a 3rd favorite thing thing I make!

[Elessar Zappa]

1. That sounds so damn good right now.

Fancy sending a plate over to southwest New Mexico?

[Hugh_Lebowski]

2. Sounds MONEY my man! Might have to buy a little bottle of Tekillya and try it! (nt)

[ProfessorGAC]

6. Don't Forget The Lime

You know how tequila & lime play well together!
Also, near the end, sugar just to balance the acid & hot! By taste. You'll know it when it's there.

[Hugh_Lebowski]

8. Taco meat is one of my specialties ...

Your sounds almost exactly like I normally make it, minus the Tequila

Normally use sauteed poblano vs jalapeno though. Then use punishingly hot sauce to add the heat to the taco unit. El Yucateca Habanero (red or green) is a favorite for this purpose.

[viva la]

3. You should go for THREE days in a row.

Try maybe some shrimp. They cook very fast though.

[ProfessorGAC]

4. I Do Shrimp A Lot

In fact, last Thursday I made a take on shrimp scampi. Did my own spice ideas, though. (Including cinnamon.)
My wife got a 2# bag of shrimp.
THERE WERE 8 SHRIMP IN THE BAG! EIGHT! IN TWO POUNDS!
These things looked like tiny lobsters.
I butter poached them, and when almost done I added 4 ounces of pinot grigio, and the juice of one lime.
These things were so big, I pan poached one side, tonged them over, did other, then stood them up on end, tails up, to finish. They would sit on the pan surface, tail up. And I didn't butterfly them.
I served these over rotelli with pepper, olive oil & butter with a grilled tomato & cheese salad.
Made for a fun presentation!

[SWBTATTReg]

5. Amazing! This is why I enjoy cooking too, to experiment as you please, and perhaps end up

with a masterpiece of a meal that you'll remember for all time. How neat and also, how tasty and enjoyable!

[ProfessorGAC]

7. I'm A Mark Murphy Disciple

I don't have it, but he wrote a book called "Season With Authority".
If I'm going to add a spice, it should be well enough that it's presence is obvious.
I'm learning how to blend different spices to get a big, overall punch of flavor, but if you really pay attention, you'll pick up each spice somewhere on your tongue.
For a wing it approach, I've made nothing awful and only a couple that needed work.
Also, most my herbaceous flavors, come from the pots on our decor wall in back! Fresh herbs! Mmmmmm!

[Trueblue1968]

9. YOU NEED TO OPEN A TACO FOOD CART !!!!! I would buy tacos from you. Delicious !!!!

[ProfessorGAC]

10. Yeah, No!!!

I worked for 43 years. You can stick a fork in me. I'm done!
Although driving the truck around would be a kick!
Also, could I drive a taco truck around with an open bottle of tequila in it?
I suppose if I was cooking for a hundred, instead of 2, I'd go through 4 full bottles a day!

[MustLoveBeagles]

11. That sounds amazing

We're growing tomatoes as well. My husband made a Tomato Relish with the baby ones. The full size ones aren't ready yet. Also waiting on our peppers and strawberry plants to bud.

[ProfessorGAC]

12. Our Tomato Yield Was Rotten

Early August, and we've gotten 3 ripe ones! From 2 bushes! Grrrr!
I even move the pots to get maximum sun.
My habanero & jalapeño plants are doing well. Three ripe habaneros & 4 jalapeños with many more to come.
Herbs are doing great. We're going to have lots of oregano, basil, rosemary, thyme, parsley, cardamom, cilantro, and tarragon to prep for winter use.
But, tomatoes; no such luck.

[jcgoldie]

13. Tomatoes in pots never do well for me

Gotta put em in the ground. I have about 120 plants for my wife to sell tomatoes at the farmers mkt. In the past Ive taken seedlings from same group I started in winter… in the ground 7 feet tall and covered in fruit… in the pot even with daily watering amended soil and fertilizer… plant gets half as big wants to get overcome by fungus and not 1/4 of the tomatoes.

[ProfessorGAC]

14. Alas, Not An Option

We have too much shade in any area where we could plant in the ground.
We went with pots because I can move them, week by week to max out sunlight.
We spent TONS on our landscaping (brick terraces, boxwoods & hydrangea galore, all other sorts of ornamental perennials).
We're reluctant to supplant looks for crops.
Potted stuff, other than tomato, all seem fine.
Bummer!

[MustLoveBeagles]

15. That's too bad

Our baby and regular tomatoes along with the jalapenos and habaneros have done really well. If we lived in the same town I could give you some. The green peppers didn't do as well. We only got 2 out of the plant so far.