I love tacos so much that I will gamble with my life and get them in Tijuana!
JoMal has been to Tijuana, eaten their tacos - - and survived!!! They were good, I suppose.....
But JoMal still claims to make the best!!!
They are good at certain spots, not so good at others, but it always makes you wonder where the meat is coming from when it is late at night and you are leaving a dance club.
Is your recipe super secret? I am curious on to what you put into these tacos that make you feel you are the king.
First off, hello to Rolando and welcome back, hopefully for a longer visit this time, and congratulations on getting your son into USC. Nothing like a university edgekation, as I well know (class of --<blub,blub,blub> -- out of UC-Davis). But even I am disappointed that your loyalties to the Lakers ended with the departure of Shaquille O'Neal. For shame. How would it look if I ended my affiliation with the Kings after <pick 'em> Adelman, Vlade, Webber, Peja left the team? Sure, the Kings are down now, but that just means the tickets are easier to get, though many fans are turned off by the huge hike in prices. (That's for another thread).
Now back to the good stuff. I am going to have lunch today in downtown SacTown at a place out on K Street, midtown called Tres Hermanas. I think that means "three honeys". (Before anyone responds, I know what it really translates to.) Since my friend Mundo left and closed his restaurant (my recipe guy), this place has proven to be the best in town to eat good, authentic Mexican food. Ceviche, carne asada, and one of the best mole's I have had this side of the border. Anyway, all that talk about good Mexican food got me thinking about it and even though it ain't close to work, I am going there today.
As for my secret taco recipe that I claim are so good - - well - - what can I say. All they are, and yes I got this from my friend, who should know, is a mixture of lean ground beef and chorizo sausage. That's it, browned in the same frying pan. I love carne asada tacos as well, but that is just fried up pepper steaks that you slice up after cooking. Pretty simple to do. As for toppings, my personal faves are pico de gallo with onion, tomatoes, chiles, and cilantro.
To me, the best shells are soft corn, fried one minute on each side, add the cheeses in the pan to melt, fill them with the meat and fold them over.
Now, if you want the chili verde recipe,
THAT one will cost you. Too many secrets to just give it away, but I can honestly say the only chile verde dish worth a darn that I ever had out in a restaurant that came close to the one I make was at a Mexican cantina called Molly's across from the Libby cannery where I worked summers years ago. I was friends with many of the Mexican workers there and they would bring me along to play pool at Molly's at lunch time. Good thing too, as this place was working class tough. But they turned me on to her chili verde and I quickly got addicted to it, though it was so spicy hot I would flare up red as a beet, to the great amusement of my Mexican amigos. I never could find anything like it elsewhere until Mundo showed up and opened his Pancho Villa restaurant near my home.
Somehow I convinced Mundo to share how he made it. Simple, but the best recipes often are. He moved down to the San Diego area years ago and I lost touch with him. He always came to my house with a friend who would translate what he said for me, as his English was only so-so, but he showed me allot about his style of cooking, which was from Guadalajara. He also provided his Ceviche recipe. For those who don't know what that is, it is marinated fish/shrimp in lime juice, with onion, tomatoes, chilies, cilantro, and "hot juice", which is the real trick because the right "hot juice" makes a big difference in the quality.
