/ck/ - Food & Cooking

>>4763034
Indeed. I enjoy some pastor and cilantro/onion filled corn tortillas as much as the next bean eater but something about those fake JITB tacos is sublime. They are even whiter than mu pic related pic.

Yal are a bunch of autist racist faggots. Why isn't it OK to like both kinds of tacos? My favorite tacos are barbacoa on corn tortilla with just onion and cilantro and lime juice, but fuck me if I wouldn't devour pic related. Those are good too.

does /ck/ have any suggestions for making ground taco meat like it is in tex mex joints? i love cooking tex mex but i can never get it to taste like my favorite restaurant.

mine is always very dry, the meat isn't ground very fine, and even though i make my own seasoning blend it still tastes like taco seasoning packets. let me explain how it is at the restaurant so maybe yal will know what i am asking for.

first of all the meat is ground way finer than mine. how do they acquire such a fine grind? second, it is fully cooked but there is no browning or char marks on it. when i make it at home you can tell what parts touched the pan. third, at the restaurant it is in this liquid. like, when you hold the taco and bite into it this orangish spiced liquid drips out onto your plate, its good to let it drip on other foods. i don't think it is grease, it doesn't taste greasy. and it isn't really salty like hot sauce. it is just like a thin spiced liquid that is really good, i like to eat the tacos over a tostada so that all the delicious juice and stuff that falls out can still be enjoyed.

anyway, does anybody know how to make taco meat that has these qualities?