Mexican Street Tacos

[mcokevin]

Threw some of these together for dinner last night and we liked them so much I did another round tonight.

Chicken thighs cut into small pieces, seasoned to taste (I used some fajita seasoning). Onto the griddle, then chopped into smaller pieces with the griddle scraper when mostly cooked through. Once cooked, put into a prep dish and added some enchilada sauce.

I prefer corn tortillas, threw them on to the griddle six at a time to soften them up and prevent tearing.

Into the taco holders, then topped with a an onion/cilantro mix, cotija cheese, some hot sauce, and Mexican crema:

Easy as anything and delicious. These will become a regular in our rotation.

Thanks for reading.

 

[kelbro]

Looks and sounds great. I prefer corn tortillas too.

 

[912smoker]

Love some tacos and those look great and man I need a flattop!
I'm in fear my smoker would have cobwebs.

Keith

 

[Fueling Around]

Nice Kevin.
You're making some great meals on the BS. Are you kicking yourself thinking "why did I wait so long?"
My boss's mother made a field meal for us a month ago with diced chicken breast. I need to get the seasoning she used. It would make outstanding taco meat.
My daughter prefers corn, too. I can go either way depending on my meal.

 

[indaswamp]

Awesome tacos!

 

[gmc2003]

They sure do look good to me.

Point for sure
Chris

 

[ecto1]

I approve of these they look fantastic.

 

[mcokevin]

Awesome tacos!

Looks and sounds great. I prefer corn tortillas too.

Thanks gents!! Much appreciated.

Love some tacos and those look great and man I need a flattop!
I'm in fear my smoker would have cobwebs.

Keith

I'm starting to get that fear too. My solution is going to be some cooks that use both! One of my next ones when I have a long Saturday available is going to be carnitas tacos. Planning on braising a pork shoulder in the smoker then finishing up on the blackstone.

Nice Kevin.
You're making some great meals on the BS. Are you kicking yourself thinking "why did I wait so long?"
My boss's mother made a field meal for us a month ago with diced chicken breast. I need to get the seasoning she used. It would make outstanding taco meat.
My daughter prefers corn, too. I can go either way depending on my meal.

Thanks a lot. I'm not necessarily kicking myself because we've known for a while we wanted to get one, but I was struggling with both the price and the sheer number of options on Blackstone's website. I knew I wanted one, but the ones I was drawn to were $700 and up, which I struggled with for a griddle. Finding two models at Walmart on clearance removed both of those issues -- all of the sudden the prices were fantastic, and the number of options went from 10-20 down to 2. Much easier decision!

What I am surprised at is the versatility and how much fun I am having cooking on it.

 

[mcokevin]

They sure do look good to me.

Point for sure
Chris

I approve of these they look fantastic.

Left my last reply as a draft too long and missed these - thank you both gents. They were fantastic!

 

[texomakid]

I'm a big fan of tacos too Kevin! Those look fantastic.

 

[JckDanls 07]

Yum YUm... these look and sound great ...

I can go either way

John ( Fueling Around ).. You never struck me as being Bi....





JK ...

 

[chef k-dude]

They look wonderful. I need to get me one of those taco racks. One of the reasons I dont make a lot of tacos is the assembly. Got my eye on some taco plates that may work well too.

I love crunchy corn taco shells and have never been a fan of soft corn tacos. First time I had them the tacos were served on two corn tortillas. Then I realized why, they were tiny and fragile. I thought the flavor of the corn tortillas overpowered the taco ingredients.

I tried them several times subsequently and while I had some good tacos, the tortillas were always so small it was a messy struggle to get them in my face. About a month ago I was at a Mexican place I hadn't tried in a nearby town and was trying to order the carnitas. The server was "authentic" and he thought I ordered "carnitas tacos" which was essentially the meat on the tortillas already, served with pico and a house made hot sauce. I decided since they were kind of already assembled I would just go ahead and eat them, tortilla and all.

They were the best tortillas I ever had. They were sturdy, large enough to not be a pain and tasted great. I didn't think to ask about them...we were having language issues anyway, but I wondered if they were some sort of hybrid tortilla. They weren't super corn-forward like others yet didn't have that sort of floppiness and pungent smell like flour. They were flexible but had body and durability. They looked similar to what it looks like you are using.

The corn tortillas at Walmart look like the small ones I dont care for. It just occurred to me to check the Latino stores next time I'm in town. What tortillas are you using? They look larger and more white in color than the 6" corn ones I have seen in many places.

Any recommendations from the rest of the community that might read this?

Thanks

 

[mcokevin]

I'm a big fan of tacos too Kevin! Those look fantastic.

Thank you!

Yum YUm... these look and sound great ...



John ( Fueling Around ).. You never struck me as being Bi....





JK ...

Thank you! As for the rest of the post, that's between you and Fueling Around

They look wonderful. I need to get me one of those taco racks. One of the reasons I dont make a lot of tacos is the assembly. Got my eye on some taco plates that may work well too.

Thanks for this - I appreciate it.

These taco racks were a really good accessory purchase.

These particular blackstone ones were actually a bit pricey, I think $25 for two. There are cheaper options out there, but these are really sturdy and hold a bunch of tacos at once, and I'm not worried about putting htem right onto the flat top because they are stainless steel instead of a "who knows what's in them" alloy from a cheapo Amazon purchase.

They take all of the parts of tacos that are a pain in the ass and fix all of them at once. They make it easier to assemble, easier to serve, and easier to eat.

I love crunchy corn taco shells and have never been a fan of soft corn tacos. First time I had them the tacos were served on two corn tortillas. Then I realized why, they were tiny and fragile. I thought the flavor of the corn tortillas overpowered the taco ingredients.

I tried them several times subsequently and while I had some good tacos, the tortillas were always so small it was a messy struggle to get them in my face. About a month ago I was at a Mexican place I hadn't tried in a nearby town and was trying to order the carnitas. The server was "authentic" and he thought I ordered "carnitas tacos" which was essentially the meat on the tortillas already, served with pico and a house made hot sauce. I decided since they were kind of already assembled I would just go ahead and eat them, tortilla and all.

They were the best tortillas I ever had. They were sturdy, large enough to not be a pain and tasted great. I didn't think to ask about them...we were having language issues anyway, but I wondered if they were some sort of hybrid tortilla. They weren't super corn-forward like others yet didn't have that sort of floppiness and pungent smell like flour. They were flexible but had body and durability. They looked similar to what it looks like you are using.

The corn tortillas at Walmart look like the small ones I dont care for. It just occurred to me to check the Latino stores next time I'm in town. What tortillas are you using? They look larger and more white in color than the 6" corn ones I have seen in many places.

Any recommendations from the rest of the community that might read this?

Thanks

These tortillas are mission white corn tortillas, they're nothing special and should be available just about anywhere! (pics below)

I was in the same boat as you on the corn tortillas. My wife has always liked them and would use them for fish tacos, but I couldn't stand them. They were weak and fell apart and generally a mess, so I've always preferred flour.

To make the corn tortillas sturdy you have to heat them up a bit. We knew this but it's a real pain in the ass if you're doing it on a stove. On the griddle it's really easy to throw six tortillas on at a time, heat them a bit, flip them, then heat a bit more. They completely transform when they're heated. I haven't had any issues with them ripping or breaking, and the taste is absolutely fantastic. I don't think I could go back to flour tortillas for tacos at this point.

They are definitely a bit smaller, but I don't look at it as a down side. It just means I get to eat more tacos


The tortillas I used:

Example of heating up the corn tortillas. This is from a previous cook but gives the idea.

 

[Redicans]

Yes Please!! They look Awesome and Tasty!! Yes must heat the corn tortillas up!

 

[Redicans]

They look wonderful. I need to get me one of those taco racks. One of the reasons I dont make a lot of tacos is the assembly. Got my eye on some taco plates that may work well too.

I love crunchy corn taco shells and have never been a fan of soft corn tacos. First time I had them the tacos were served on two corn tortillas. Then I realized why, they were tiny and fragile. I thought the flavor of the corn tortillas overpowered the taco ingredients.

I tried them several times subsequently and while I had some good tacos, the tortillas were always so small it was a messy struggle to get them in my face. About a month ago I was at a Mexican place I hadn't tried in a nearby town and was trying to order the carnitas. The server was "authentic" and he thought I ordered "carnitas tacos" which was essentially the meat on the tortillas already, served with pico and a house made hot sauce. I decided since they were kind of already assembled I would just go ahead and eat them, tortilla and all.

They were the best tortillas I ever had. They were sturdy, large enough to not be a pain and tasted great. I didn't think to ask about them...we were having language issues anyway, but I wondered if they were some sort of hybrid tortilla. They weren't super corn-forward like others yet didn't have that sort of floppiness and pungent smell like flour. They were flexible but had body and durability. They looked similar to what it looks like you are using.

The corn tortillas at Walmart look like the small ones I dont care for. It just occurred to me to check the Latino stores next time I'm in town. What tortillas are you using? They look larger and more white in color than the 6" corn ones I have seen in many places.

Any recommendations from the rest of the community that might read this?

Thanks

I have used the tortillas in this post and heated up they are fine. Maybe the tortillas you had at that place were the real deal home made masa tortillas. When I have the time I make my own with Masa flour and a tortilla press. Time consuming but Damn are they good! And they are sturdy and flexy and you can stuff a small tortilla very full. I shoot for 6" but the beauty of pressing your own are they are all a bit different, Haha!!

 

[chef k-dude]

Thanks, you answered the question I was going to ask. Kevin, they are the 6". I want to get back to making enchiladas and was getting frustrated that there were no larger corn tortillas. Then bringing some enchiladas verde home from the local Mexi place, I measured, and sure enough they are only 6". I have always made them with flour tortillas and folded the ends in to contain the filling better but in the mood for corn tortillas now. The Mexi places around here have converted me!

I kind of like the idea of these plates. I dont have a Blackstone so I would likely be assembling on the kitchen counter. I would rather have real plates though, not something that looks like it was made for children. But reviews say they love them and supposedly better quality than they look on screen...except that one that says they are cheap plastic junk...always have that, gotta read between the lines with reviews. This is the only configuration I found with three taco slots, side serving wells and catch areas on each end of the tacos. Those side serving areas appear tiny though. Y'all have me inspired, I'm going to buy these and some white corn tortillas and have some taco nights!

https://www.amazon.com/dp/B0C6Q6MNNG/?coliid=I1J8FQI5MKCTVK&colid=1LCGKHZ7RQH3W&psc=1&ref_=abl_c_lv_ov_lig_dp_it

I still plan to check the Latino stores to see what they have. I'll keep my expectations down...I am forever not finding what I want!

 

[chef k-dude]

Kevin, ever use these?

And are you using just one tortilla or two?

 

[mcokevin]

Yes Please!! They look Awesome and Tasty!! Yes must heat the corn tortillas up!

Thank you!

Thanks, you answered the question I was going to ask. Kevin, they are the 6". I want to get back to making enchiladas and was getting frustrated that there were no larger corn tortillas. Then bringing some enchiladas verde home from the local Mexi place, I measured, and sure enough they are only 6". I have always made them with flour tortillas and folded the ends in to contain the filling better but in the mood for corn tortillas now. The Mexi places around here have converted me!

I kind of like the idea of these plates. I dont have a Blackstone so I would likely be assembling on the kitchen counter. I would rather have real plates though, not something that looks like it was made for children. But reviews say they love them and supposedly better quality than they look on screen...except that one that says they are cheap plastic junk...always have that, gotta read between the lines with reviews. This is the only configuration I found with three taco slots, side serving wells and catch areas on each end of the tacos. Those side serving areas appear tiny though. Y'all have me inspired, I'm going to buy these and some white corn tortillas and have some taco nights!

https://www.amazon.com/dp/B0C6Q6MNNG/?coliid=I1J8FQI5MKCTVK&colid=1LCGKHZ7RQH3W&psc=1&ref_=abl_c_lv_ov_lig_dp_it

View attachment 704418

I still plan to check the Latino stores to see what they have. I'll keep my expectations down...I am forever not finding what I want!

Make it happen!! Might need to get creative on warming them up in the kitchen. Doing the tortillas one by one on a skillet would take ages. I am sure there's a way to do a whole stack in the oven or something if you look online.

Kevin, ever use these?
View attachment 704420

And are you using just one tortilla or two?

Just one tortilla typically. I had one rip the first time I did corn tortillas so I doubled that one up, but one has been good especially after getting better at flipping. I think the mission tortillas are also slightly thicker than the ones I used the first time, so that helps keep them in one piece.

Those appear to be the same tortillas as I have been using, just with different labeling. Tough to tell but I am sure they will be good.

 

[chef k-dude]

Got the tortillas! Meal plan is set for the next 7 days so maybe next Friday is "taco day".

Yep, the big griddle sure would be more convenient for the tortillas. I'll figure it out! Oven could be an option, we have some big stoneware that might fit 6. Contact with a hot flat surface seems most important.

 

[chef k-dude]

These tortillas are mission white corn tortillas, they're nothing special and should be available just about anywhere! (pics below)

I was in the same boat as you on the corn tortillas. My wife has always liked them and would use them for fish tacos, but I couldn't stand them. They were weak and fell apart and generally a mess, so I've always preferred flour.

To make the corn tortillas sturdy you have to heat them up a bit. We knew this but it's a real pain in the ass if you're doing it on a stove. On the griddle it's really easy to throw six tortillas on at a time, heat them a bit, flip them, then heat a bit more. They completely transform when they're heated. I haven't had any issues with them ripping or breaking, and the taste is absolutely fantastic. I don't think I could go back to flour tortillas for tacos at this point.

They are definitely a bit smaller, but I don't look at it as a down side. It just means I get to eat more tacos


The tortillas I used:
View attachment 704364

So I kept walking by seeing the tortillas sitting there (exact same packaging) and something wasn't looking right. They are not even 6", they are 5-1/8"!

This is one of the reasons I was not a fan of corn tortillas. I got them at a Latino place some years ago and was served these, what I thought were tiny, floppy disks with taco stuff on top. I began to realize why they serve two tortillas with each taco by the time I was finished, even two was beginning to come apart after the first bite.

I have been generally unimpressed with "authentic street tacos" from the taco trucks, mainly because of the same thing. They charge $3 each and each one is three bites! That's if you can get them to stay together long enough for three bites and dont have to pick all the pieces up making them many little bites!

Still gonna use these though. It will be interesting to see if three tacos each will be enough and how they compare to those special taco plates I ordered. I think firming them up more like you do will definitely improve durability.

I'm going to have to look at the Latino stores to see of they have anything bigger and/or look in to making my own. Funny, the first recipe for tortillas I ran across says "these will make tortillas about 4" across"! What the...to use like naan bread to pick food up with?

I might just make an enchilada casserole with the rest of these after the tacos. I'm not even gonna play with these tortillas for rolling placing saucing and baking, although I did see a recipe video of "authentic" enchiladas where they didn't even bake them. Pan fry the tortillas in oil, dip the tortillas covering them in enchilada sauce, fill, roll, place seam side down on the plate and eat! I kind of liked that idea. Might need to bump them in the microwave by the time all is assembled though.