Originally Posted by
gaobest
braslvr mentioned folding his corn tortillas with the meat (and sometimes cheese) with oil over the griddle. I fear that once that occurs, one can’t insert the toppings like jalapeño avocado etc. I really want to know which toppings he uses and how he handles the toppings :-)
I still really want to know a lot of things.
actually which toppings do you use?
I still love to get ideas. I’ll laugh if you say Tamago :-)
Ah. I guess if you're looking to reheat the protein you could always put it back in the griddle. That comes closer to an enchilada in my books, but to each his own.
As for toppings in my tacos, depends on what protein is going into them. If it's ground beef/pork, then shredded iceberg lettuce, tomato (or salsa), cheese (Oaxaca or goat cheese if given the choice... multitudes of others if not... but must be shreddable)... sweet raw onions, some bell peppers, little chunky guac... no tamago..
... if it's something seafoody, then a bit of shredded smoked cheese and lightly hot sauce will do it for me.
And finally, if it's roasted duck/goose, gotta go with some julienned spring onion and cucumber and a spicy hoisin sauce.
Originally Posted by
FlyerEC
Baked eggs with avocados and bacon , miss having this on our travels to the Bali AMANs - now only at Kila , Villas at Nusa Dua , doubt at Dari including now closed forever Amanusa ..
Trying to replicate one of the favourites
With coconut water from a tree in the garden , tap water - both iced
That looks kinda like a variant on a shakshuka. Different ingredients obviously, but could be part of a base... should be very tasty regardless.