Tacos gobernador - tacos with shrimp and cheese, open faced because of an excess of filling.
11 Likes
Two nights ago:
Sweet potato-black bean taco, with usual add ons of shredded cabbage, pickled red onions, cheese, etc.
The good: the filling was sweet potatoes cubed and roasted with salsa negra and olive oil, following the Rick Bayless technique for eggplants in the Jan 2023 COTM. After roasting, drained can of black beans mixed in. This came out really yummy.
The toppings, homemade pico de gallo, pickled red onions, etc.
The bad: we usually make corn tacos very successfully at home but this time they were flabby and seemed undercooked, despite following the same recipe on the bag and toasting quite a long time. 
The odd: wanted to use up this mutant sweet potato that came in the CSA. Never seen one this big. It weighed around 2.6 lbs or 1.18 kg!
We made about 1/3 into taco fillings and 2/3 is still in the fridge. Had a ton of leftover fillings converted into burritos last night.
The sweet potato came with a mini sized (1.28 lb or 580 gm) butternut squash.
Pic for size comparison.
11 Likes
Zucchini and Mushroom Tacos in a zesty chipotle tomato sauce with goat cheese. These are from COTM Mexican Everyday, by Rick Bayless.
11 Likes
i’m applauding all the veggie tacos here - this is the world i generally live in with my family.
papas, sweet potatoes, zuc, shrooms, beans, really nice
also looks good mr happy on the shrimp. no portion uncovered !
5 Likes
Breakfast tacos on flour tortillas with egg, green onion, Trader Joe’s hash brown, cheddar cheese, and bacon.
I used this flour tortilla recipe divided by 4:
13 Likes
Potato and cauliflower tacos with tomatillo salsa and toasted pecans
I used some of a batch of roasted tomatillo salsa from COTM Mexican Everyday as the base of a quick guisado of red potatoes and cauliflower. We garnished with cilantro and toasted pecans. This was a delicious carb bomb!
10 Likes
Our first take at Tacos this quarter:
The cranberry beans were the hit. We used Lifelight non-gmo soy ground with our own mix of seasonings.
These tortillas were purchased, but we hope to make them ourselves next round.
The olives were an homage to a 7-layer dip we had this holiday season. It was so fun to see sliced black olives used on something!
4 Likes
Miso marinated black cod with salad fixings and crispy nori on flour tortillas. Inadvertent fusion taco Tuesday! Black cod was marinated with shiro miso, sake, mirin, a little oil, and ginger for 48 hours and then broiled. A little togarashi was sprinkled on top before eating, too.
18 Likes
Nice!! We have some miso marinated black cod vac packed in freezer, was planning to serve some as an appetizer to our guests this weekend for CNY dinner.
I might use Mu Shu skins (instead of flour tortilla) for a lighter appetizer. Thanks!!
3 Likes
Mu Shu pancakes would also be excellent with this!
More tacos, tonight with corn tortillas - Salmon in Pipian Verde with Sesame from COTM Mexican Everyday.
10 Likes
Spicy shrimp tacos on homemade flour tortillas, with mashed avo, shredded cabbage and sriracha mayo.
The shrimp marinade was from previous COTM Ama. The tortilla recipe - a favorite and laden with bacon fat - is from the New York Times.
13 Likes
First stab at homemade corn tortillas, and I’m glad I was only making them for me. I used white corn masa harina and Rick Bayless’ method. The edges were raggedy (which is on me), and the tortillas didn’t puff up like Rick said they would (let’s blame him, shall we?). Two filled with shrimp, two with perch, both with salsa, sour cream, hot sauce and avocado. Tasted okay, looked like a literal hot mess. Gonna try this again, obviously.
13 Likes
8 Likes
Braised beef cheeks and short ribs in guajillo, pasilla, and ancho Chile and garlic with homemade roasted tomatillo and serrano salsa on corn tortillas. Cross posted from the WFD thread. Delicious!
12 Likes
beef cheeks are totally underrated in the culinary world. beef tongue too.
3 Likes
Agreed!
