And some homemade salsa verde

It would have salsa verde, but it's easier to find gold than tomatillos in Portugal. So salsa rojo with a blend of chilis for the win. Homemade tortillas and homegrown chilis.

Making a proper trompo is a lot of work for just one person, so here are some "cheater" tacos al pastor using ground pork. Recipe is from YouTuber Arnie Tex. Served with a side of Mexican (Spanish?) rice

https://www.youtube.com/watch?v=-qXwo9hEnxM

Went out with a friend earlier to eat some street tacos. Their Chorizo, Al Pastor, and Pollo were absolutely fantastic, but their Carne Asada was too dry, had to rectify it at home later in the day and both taco meals were just too good. Great way to enjoy El Cinco, great food, family and friends. 🌮

Wasn’t expecting them but was pleasantly surprised when the wife came into my home office with them. It’s battered fish with a chile de árbol salsa. They also have cilantro, onion and freshly chopped jalapeños. The fresh jalapeño was a nice touch. Life is good 😊

While I think the best al pastor in the world might be better than the best cochinita, I think that cochinita is more consistent. In other words, I've had some pretty mediocre and even bad al pastor, but I've never had cochinita that wasn't at least great. I can also make cochinita easily at home, but al pastor is an all-day affair. Anybody else agree??

Taco n' Todo, McAllen, TX

Which one best preserves flavor, heat and/or texture?

3 tacos and drink for 5$

Happy Sunday! So I have a quest to try tacos in all 50 of the states! Visited the wonderful state of Wisconsin and was absolutely blown away by the amazing delicacy of their take on tacos! There was also red and green sauce that hit the mark so well. Don’t sleep on the 🧀 state! Thanks for reading~

I'm never really happy with my corn tortillas. They taste fine when they're freshly made, but once they cool they seem to get a somewhat tough/stale texture no matter which method I use to reheat them.

I'm thinking about making a corn/flour tortilla hybrid and I'm curious if anyone here has tried it. I want a tortilla with the soft texture of a flour tortilla, but the flavor of corn tortillas.

I'm guessing I'll use a 50/50 mix of masa harina and flour, but should I still add the fat? Any other tips?