Posted on 02/08/2017 7:41:40 PM PST by nickcarraway
I first saw Pour Vida’s "Anaheim-style burger taco" in my Instagram feed. Despite sounding like something Taco Bell might have dreamed up, I couldn’t get it out of my head. I had to have it.
Pour Vida is chef Jimmy Martinez’ gourmet taco stand in Anaheim. And the picture he posted on Instagram showed a handmade flour tortilla completely glazed with melted yellow cheese, which was then topped with a pan-fried clump of hamburger meat, a flurry of shredded lettuce, some more cheese, a slice of tomato and Thousand Island dressing. It was a work of art.
So I went there and ordered it.
It wasn’t exactly ugly. Tacos rarely are ugly. But what emerged from the kitchen looked nothing like the social media advertisement. A tiny glob of cheese clung to this tortilla. The hamburger meat was crumbled and loosely scattered. The tomato was MIA.
(Excerpt) Read more at ocregister.com ...
flour tortilla completely glazed with melted yellow cheese, which was then topped with a pan-fried clump of hamburger meat, a flurry of shredded lettuce, some more cheese, a slice of tomato and Thousand Island dressing
I have eaten here; I can attest to the quality of their food. If I remember correctly, they also have some very good craft beers. Add that to the fact it is only about two blocks from the Ducks pre-season practice rink and you can’t lose.
So often out of laziness I go out, spend a ton of money and regret it later. Cooking at home is better, costs less, and is more rewarding. I don’t begrudge going out to a fine venue in its time and reason, just pay the bill and time either way.
Jack in the Box tacos———
2 for a buck!
Delicious.
You told yer Ma her food wasn’t good?!
I use a 15 oz can of both tomato SAUCE and mild red enchilada sauce. Add to that the liquid from the black olives. Filling is browned hamburger cooked with chopped onion. Don’t salt. The olive liquid salts the dish for you. Some people layer the tortillas. I dip the tortilla in the sauce, put the meat/onion mixture it, sprinkle a little grated Monterey or cojack and a little crumbled black olives, roll it like a burrito, put it in baking dish. When you’re done with rolling up a panful, pour the remaining sauce over it, a little more olives and cheese, bake till the sauce bubbles. About 3 lbs hamburger and 20-24 tortillas for the amount of sauce I use. If you like it spicier, use medium enchilada sauce instead of mild. If you make a smaller batch, use less sauce, or your enchiladas will be swimming. I hope you try it, and I hope it tastes like your late wife’s. I know mine doesn’t have the tomato soup in it, but that would make the dish really sweet, and the tomato sauce has a lot of sweetness to it, already.
Especially since all the stories about fast food workers fouling food. Yuk.
Chicken tastes NOTHING like it did when we were kids. Every chicken you buy is fed the same diet as every other chicken. Same thing with turkey. So bland. A freeper told me to try the chicken from Sprouts stores. They’re truly free range. Haven’t tried any yet. Have to use up the boring chicken in my freezer, first, but I’ll bet it’s good.
” If they had left the sour cream off them it would have been much less tasty.”
Crema. If you’re gonna have Mexican you need the real deal, not sour cream.
Flamingly correct....
Cooking is mother-in-law’s greatest joy; she turns 90 in May.
When she is with any of her 6 children, now in 50s and 60s, she wants to be involved with food prep.
Legal immigrant from Italy about 1947, old world arranged marriage.
Pasta, sauce, and cookies for her son-in-lay, yours truly.
As a SoCal native, I narrowly prefer Mexican to Italian, but I don’t tell her that.
Taco Macaroni
Ingredients
16oz enriched macaroni, uncooked
1 can pinto beans, drained (or white navy beans)
1 can corn, drained
1/2lb ground beef (or 1 cup of Morningstar Farms Recipe Crumbles)
1 C shredded colby or cheddar cheese, low fat
3 t low salt Taco Seasoning
1 can low salt diced tomatoes
Directions
Cook macaroni according to package directions. While the macaroni is cooking, brown the hamburger. Drain & rinse the hamburger. Drain macaroni & add back into the pot. If you use the Recipe Crumbles, you don't need to brown it. Add in the cooked hamburger (or Recipe Crumbles), the can of corn (drained), can of beans (drained), cheese, tomatoes and taco seasoning. Mix until cheese is melted. Serve immediately.
Makes 8 servings.
This is a recipe for New Mexico style stacked enchiladas, the way my El Paso kin made theirs. Just use any good canned red enchilada sauce, there’s no need to make your own. I always top mine with eggs, soft yolk.
The joys of living in West Texas where there’s a good Mom and Pop Mexican food place in every town. No it ain’t fast but it’s better than any fast food joint. You won’t find any of those thin gummy tortillas but real home made and plenty of them.
that burger is hugely popular in parts of Wisconsin.
should bring it back
NEVER in the history of fast food has that ever happened before!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.