Mexican food

[Anonymous No.18866067]

Mexibros, picrel is all I know about mexican food and I never ate taco bell because they are always in same building as KFC and I just end up eating a bucket of fried chicken instead. My wife made taco meat for picrel and it was just overcooked ground beef with salt and peper. I am in Canada and real Mexicans are few and far between. Please teach me about good Mexican food so I can impress my friends and family. I don't even know what you guys eat except tacos and those soft taco things with eggs and bacon in them.

[Anonymous No.18866100]

>>18866067
Are you circumcised?

[Anonymous No.18866104]

>>18866100
No.

[Anonymous No.18866126]

>>18866104
Mouthwatering. Nice.

[Anonymous No.18866137]

>>18866100
Not OP, but I'm trans BTW

[Anonymous No.18866191]

>>18866067
>I am in Canada and real Mexicans are few and far between. Please teach me about good Mexican food so I can impress my friends and family.
Here's a no bullshit recipe for mexican shredded beef, that you can turn into soup, tacos, sandwiches, enchiladas. Whatever the fuck you want. If you have a pressure cooker, that also works.
You need:
32 oz of beef stock
1 4 pound roast
1 yellow onion
1 tomato
1 can of chipotle peppers (optional for heat)
Salt
Garlic powder
Cumin powder
>Get a 4 lb roast (beef)
>Cut into 4 or 5 equal chunks
>Season each piece with salt and garlic powder
>marinate overnight (this is important don't skip this part)
Next day
>heat up large, deep skillet
>add half a stick of butter (salted or non-salted, doesn't matter)
>dice half a yellow onion and one large tomato
>throw in pan
>mash the tomato while it's cooking
>add some salt and a tablespoon of cumin powder
>mix until the tomatos and onions are kind of like a paste
>add 16 oz of beef stock
>let it simmer for like 5 minutes
>add the rest of the beef stock
>let it simmer for another 20 minutes
>throw the roast chunks in a slow cooker or a pressure cooker
>throw the soup you just made on top of it
>add Half a TABLESPOON of cumin powder (1.5 tablespoons total, trust me don't fuck this part up)
>slow cook that shit for like 3 hours on high heat
>take out the roast
>shred it
>put it back in
>slow cook it for another hour
This shit will impress anybody. You can add chipotle peppers if you want heat, too.
You can also just add one or two vegetables that you like and eat it as soup.

[Anonymous No.18866218]

>>18866191
Thanks. Do you put this is tortillas or just eat it like this? I see pictures of it served in bowls and in shells?
We have soft tortillas in bags at the supermarket that you have to heat in a pan Luke.picrel, are those good?

[Anonymous No.18866270]

>>18866218
Yeah those are fine.
If you're going to use those, dip them in the soup before you fry them in butter like you would a normal quesadilla, or a sandwich, or whatever.
If you're making tacos, cut up some cilantro, add your favorite blend of shredded cheese, your favorite hotsauce, and some lime juice. Godly tacos. You will hate taco bell for the rest of your life after you try these tacos.

[Anonymous No.18866275]

>>18866218
Wait, one more thing. Get white flour tortillas instead.

[Anonymous No.18866285]

>>18866275
thanks mexibro

[Anonymous No.18866302]

>>18866067
Everything you think of as good in mexican food is americanized mexican

[Anonymous No.18866318]

>>18866285
No problem.
Also I don't know what beers you got in Canada, but if you can find Asian beers like Kirin, Sapporo, or Tsingtao, you should try it with those tacos.

[Anonymous No.18866325]

>>18866067
put this shit on everything

[Anonymous No.18867440]

>>18866325
I actually use the blue one in almost everything I cook, I love it. I've never seen the green one, is it the same but with cumin? My wife is Moroccan so I always have copious amounts of fresh ground cumin on hand