Originally Posted by
StuckInYYZ
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That looks very nice. Personally I find it hard to time avocados... I'm guessing because I buy the cheap ones that are picked from younger trees (based on my research). My beef is that the guac you find at the stores here are all pureed to a soup... I like my guac to be chunky... I suppose I could suppliment store bought with fresh cut pieces but...
I buy avocados at Costco and/or Trader Joe’s and usually wait a couple to few days. Actually the guacamole avocado was bought at Costco last Saturday!
I should clarify that I learned how to use avocados thanks to posts from corky and Jbord in 2020.
Originally Posted by
braslvr
When I was a kid, when we had tacos it was a "cold bar" like yours, except never flour tortillas. Only the pre-formed Taco Bell style shells.
Once I grew up, I only make tacos on the griddle with fresh corn tortillas and a bit of oil. The meat and cheese(if any) gets put on the tortilla, then it's folded and heated and/or crisped before being brought to the toppings bar for customizing. I could never go back lol.
if your corn taco is folded, how do you get your toppings into the taco?
Which toppings do you use? I love your ideas. I always credit the chicken as “Brazil lover” and my family is extremely aware of the “Brazil lover grilled chicken” and “grilled chicken ala Brazil lover”
I like both flour and corn tortillas; my family prefers flour so I’ll often go with it because these little bowls take time with all the fresh chopping.
I actually warm the flour tortillas as a stack on a nonstick pan… so sometimes if I get distracted, I will indeed have a crispier flour tortilla on bottom of the stack! We also have pre-formed supermarket shells. I definitely have to time the Turkey meat so that it’s hot temperature and placed on table LAST after the other bowls. Oops I need to wash that pan - I forgot!