what the recipe for good tacos de cabesa and lengua?

fishman99 wrote:
> what the recipe for good tacos de cabesa and lengua?

First, get up really early in the morning and drive down to the
slaughterhouse.

That way, you can beat the cat food buyers to the trash meat.

Second, get ahold of the Ortiz cookbooks, and learn about Latin
American and Mexican cooking.

"fishman99" > wrote in message
...
> what the recipe for good tacos de cabesa and lengua?

You are asking for the world without offering a reason why. Tacos de cabeza
and lengua requires a process from slaughtering the four legged animal to
feeding the two legged one and everything in between.

Please be more specific.

Do you know what a corn tortilla is? The single most important element of
any taco?

Go from there.

Wayne

Wayne Lundberg wrote:
> "fishman99" > wrote in message
> ...
>
>>what the recipe for good tacos de cabesa and lengua?
>
>
> You are asking for the world without offering a reason why. Tacos de cabeza
> and lengua requires a process from slaughtering the four legged animal to
> feeding the two legged one and everything in between.
>
> Please be more specific.
>
> Do you know what a corn tortilla is? The single most important element of
> any taco?
>
> Go from there.
>
> Wayne
>
>
you must be white.

"fishman99" > wrote in message
...
> Wayne Lundberg wrote:
>> "fishman99" > wrote in message
>> ...
>>
>>>what the recipe for good tacos de cabesa and lengua?
>>
>>
>> You are asking for the world without offering a reason why. Tacos de
>> cabeza
>> and lengua requires a process from slaughtering the four legged animal to
>> feeding the two legged one and everything in between.
>>
>> Please be more specific.
>>
>> Do you know what a corn tortilla is? The single most important element of
>> any taco?
>>
>> Go from there.
>>
>> Wayne
>>
>>
> you must be white.

I think he's just anal.

If you are serious and not just looking for a fight, I can give you a simple
recipe for barbacoa and lengua.

Find yourself some cheek meat, marinate a while in a bottled criollo sauce,
cook it low and slow, and put it in a corn tortilla with some quesa fresca.

The Lengua is a different story.

DaveTwo wrote:

> Find yourself some cheek meat, marinate a while in a bottled criollo sauce,
> cook it low and slow, and put it in a corn tortilla with some quesa fresca.

Why go through all that effort? Just hear a can of cat food, put it in
a pre-bent taco tortilla, squirt some El Patio on it, and sprinkle some
lettuce and cheeze on it.

Yummy! And you can buy it all on food stamps or WIC.

The Galloping Gourmand wrote:
> DaveTwo wrote:
>
> > Find yourself some cheek meat, marinate a while in a bottled criollo sauce,
> > cook it low and slow, and put it in a corn tortilla with some quesa fresca.
>
> Why go through all that effort? Just hear a can of cat food, put it in
> a pre-bent taco tortilla, squirt some El Patio on it, and sprinkle some
> lettuce and cheeze on it.
>
> Yummy! And you can buy it all on food stamps or WIC.

The barbacoa I ate last week in Cosala' was as good as any food I've
eaten in Mexico (except for the mole' at the same meal). I would say
it was well worth the effort, but I wasn't the one who dug the pit in
the ground, filled it with coals (wood chunks), put the meat in there,
covered it up and dug it out hours later. I was merely the one who ate
it, gratefully.

Jack

Jack Tyler wrote:
> The Galloping Gourmand wrote:

> > Why go through all that effort? Just hear a can of cat food, put it in
> > a pre-bent taco tortilla, squirt some El Patio on it, and sprinkle some
> > lettuce and cheeze on it.

I should be ashamed of myself for flaming the guy who wants to go
through a lot of effort
to make tacos (but I'm not).

I found a bunch of packaged Mexican-style ground beef at the local 99
Cents Only store, and I bought all they had. The check out clerk asked
if I was going camping, and I said, "No, I'll make tacos with this
stuff." It's in my freezer now...

> The barbacoa I ate last week in Cosala' was as good as any food I've
> eaten in Mexico (except for the mole' at the same meal). I would say
> it was well worth the effort, but I wasn't the one who dug the pit in
> the ground, filled it with coals (wood chunks), put the meat in there,
> covered it up and dug it out hours later. I was merely the one who ate
> it, gratefully.

Yes, traditionally-prepared barbacoa certainly sounds delicious. But
I'd be willing to bet I could duplicate the texture and flavor in an
oven roasting bag at home.

Pencas de maguey have been replaced by plastic...

"Jack Tyler" > wrote in message
ups.com...
>
> The Galloping Gourmand wrote:
>> DaveTwo wrote:
>>
>> > Find yourself some cheek meat, marinate a while in a bottled criollo
>> > sauce,
>> > cook it low and slow, and put it in a corn tortilla with some quesa
>> > fresca.
>>
>> Why go through all that effort? Just hear a can of cat food, put it in
>> a pre-bent taco tortilla, squirt some El Patio on it, and sprinkle some
>> lettuce and cheeze on it.
>>
>> Yummy! And you can buy it all on food stamps or WIC.

And you are a stupid ****. Why don't you just **** the hell off?

"The Galloping Gourmand" > wrote in message
oups.com...
>
> Jack Tyler wrote:
> > The Galloping Gourmand wrote:
>
> > > Why go through all that effort? Just hear a can of cat food, put it in
> > > a pre-bent taco tortilla, squirt some El Patio on it, and sprinkle
some
> > > lettuce and cheeze on it.
>
> I should be ashamed of myself for flaming the guy who wants to go
> through a lot of effort
> to make tacos (but I'm not).
>
> I found a bunch of packaged Mexican-style ground beef at the local 99
> Cents Only store, and I bought all they had. The check out clerk asked
> if I was going camping, and I said, "No, I'll make tacos with this
> stuff." It's in my freezer now...
>
> > The barbacoa I ate last week in Cosala' was as good as any food I've
> > eaten in Mexico (except for the mole' at the same meal). I would say
> > it was well worth the effort, but I wasn't the one who dug the pit in
> > the ground, filled it with coals (wood chunks), put the meat in there,
> > covered it up and dug it out hours later. I was merely the one who ate
> > it, gratefully.
>
> Yes, traditionally-prepared barbacoa certainly sounds delicious. But
> I'd be willing to bet I could duplicate the texture and flavor in an
> oven roasting bag at home.
>
wow, That's a bet I'd take in a heartbeat.

The Galloping Gourmand wrote:
>
> Yes, traditionally-prepared barbacoa certainly sounds delicious. But
> I'd be willing to bet I could duplicate the texture and flavor in an
> oven roasting bag at home.

Like Jack Sloan, I would like a piece of that bet whenever you are
ready to be judged in a taste test by a jury of your peers. Next,
maybe you can try to beat cooking a ribeye over charcoal by zapping it
in your microwave. I'm in on that one, too.

Jack