bigreves
Full Fledged Farker
- Joined
- Jun 8, 2014
- Location
- montreal, quebec, canada
So I'm finally gonna turn this idea I've had into a meal. Before I get started I wanted to know if it sounds right or any ideas to make it better.
So first of all I don't think im using sausage...gonna be ground beef mixed with ground pork to keep it from drying out. I'll check the butcher to see if he has any Mexican type sausage if he does I'll throw some in. I wasn't planning on bacon wrapping, because u never really have bacon in tacos right? But what do u guys think, bacon or no bacon?
So once I got all this meat together I'm gonna hit it with a home made taco seasoning, crush up a bag of hard taco shells and mix that in with the meat.
Into the zip locks. ...flatten out like u would a fatty and now the fun starts..
Step one...cheese obviously. after that I'm thinking 2 soft flour tortillas....next some salsa...not sure if I should make a quick Pico or just use a store bought tostitos or old El paso salsa...?
More cheese, some jalapeños diced up, maybe diced tomato depending on what salsa I go with and some black beans....
Roll it up, seal the ends, let it smoke till done...
What do you think brethren?
When I tell Meskaroni about it, he tells me since I'm not using sausage it's not a fatty, just a meatloaf
So first of all I don't think im using sausage...gonna be ground beef mixed with ground pork to keep it from drying out. I'll check the butcher to see if he has any Mexican type sausage if he does I'll throw some in. I wasn't planning on bacon wrapping, because u never really have bacon in tacos right? But what do u guys think, bacon or no bacon?
So once I got all this meat together I'm gonna hit it with a home made taco seasoning, crush up a bag of hard taco shells and mix that in with the meat.
Into the zip locks. ...flatten out like u would a fatty and now the fun starts..
Step one...cheese obviously. after that I'm thinking 2 soft flour tortillas....next some salsa...not sure if I should make a quick Pico or just use a store bought tostitos or old El paso salsa...?
More cheese, some jalapeños diced up, maybe diced tomato depending on what salsa I go with and some black beans....
Roll it up, seal the ends, let it smoke till done...
What do you think brethren?
When I tell Meskaroni about it, he tells me since I'm not using sausage it's not a fatty, just a meatloaf