Very nice. Now see how you make a Singaporean millenial suffer...


(Morale of the story... patience and a square pan....)

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...

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.

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.

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!

The pan shown in FlyerEc's post was similar to the one used by the restaurant I worked at, the only difference was that is was more rectangular to allow a larger cook area. Remember, they were making it for one day which consisted of maybe 200 customers. Many of their Sushi combos included the Tamago as one of their items.

I feel as if we've had this conversation before. I've never encountered issues with toppings on a soft corn tortilla. I spoon them on, while holding the folded tortilla in my hand. What issues do you have?

my toppings (avocado, grilled onion, jalapeño) should go inside the taco. If the tortilla is folded after being on the griddle, then these toppings can’t go inside of the taco. They’d fall from being on the taco. These are the issues which I have :-)

If they're inside, how are they toppings?


https://cimg9.ibsrv.net/gimg/www.fly...eb4f6711fc.jpg

I suspect the issue is an order of operations (and to a lesser extent definition). Either that or cooking method. When I make tacos, I warm the taco skin to a pliable state. Then I spoon the toppings on top and fold the skin/shell. There's no inside (unless you consider the two sides of the skin/shell as "outside" and where the toppings go inside.

The way you describe it, it sounds more like a wrap(ish) type thing where you use the taco skin to make a more pocket-like enclosure of the ingredients instead of just "folding" the skin over.

At least that's how I'm reading it.

Maybe he's making more of a quesadilla, where the melted cheese prevents the taco from being opened? (But even then, if the cheese is still warm I don't see what prevents opening the taco to add toppings.)

One of the old texmex haunts I used to visit (no longer around) used to make "enchiladas" by putting two tortillas inside a styrofoam container, dump the ingredients inside then fold the torillas over (and then spoon more toppings. Technically some could call it an extra large taco (that you'd have to eat with a knife and fork) but they called it an enchilada. To me, a quesadilla is more of a sandwich/pizza where you take a tortilla and place it on the bottom of a pan, spread cheese and whatever other topics and then another tortilla on top, melt and pizzacut it.

(I'm being a bit explicit in case it might help clarify what gaobest is calling a taco vs. what I'm assuming is a taco and what you might consider it...

That said, Taco Bell soft tacos (here) are a sort of a wrap if you can call it that...mostly because they are usually kinda skimpy on the toppings so you can fold up the edges into a wrap-type thing... Let's see what gaobest says and see how close we were.

I learned something new today! If I'm ever looking for Canadi>n small tortillas, I'll have to search for taco skins!

original Joe’s restaurant for supper tonight. Super excited except not sure what to order because I “can cook” so many items on the menu.
https://originaljoes.com/wp-content/...Out.pdf?x75746
on the menu, I cannot cook eggplant parmigiana, which I got there in May, because I lack the hour of PREP required with eggplant. Just not worth it for me. Lasagna is another item except the lasagna at Terrazzo is so ace that is it ev+ to get lasagna elsewhere?

maybe the fried chicken sandwich??

this is a challenge for me!
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 :-)

Open it up a bit and stuff them in. They're flexible.
Topping choice is dictated by the type and style of meat being used. Chopped onions, cilantro, lettuce(iceberg shredded), avocado, grated Parmesan, and various salsas/hot sauces are common.
I like flour tortillas a lot too... for burritos and quesadillas, never for tacos.

obrigado!! I use these except the Parma !
my flour tortillas definitely create big tacos.
my family likes flour tortillas … and this is ground Turkey. Totally not normal for taqueria. I would prefer beef or pork of course so it’s a matter of cholesterol management on a meat by meat comparison basis. My favorites that I can’t cook at home are cabeza, tripe, tongue, and carnitas. I really love cabeza and tripe. Sigh. I can’t really even get chicken feet at dim sum - too many yucks for my yum :-)

some things are best enjoyed alone!!

We make ground turkey(as a substitute for ground beef) tacos more often than any other kind. Always in the style of Jimboy's.
https://cimg2.ibsrv.net/gimg/www.fly...98175d8580.png

We make traditional Mexican tacos of many types often too, and carnitas is super easy to make at home.
We LOVE tacos!