New take on "Where's the Beef"...

I came back to re-read this morning after a trip to the Gas Shortage fiasco where I helped relight a few pilots and with -5 temperatures, which I am thankful are warmer than -22 here last week.....I am re-reading what recipes have gone up and with talk of Sopaipillas and fine flavored meatballs I am already hungry and it is still early morning. I will only add for your information that the tradition in Northern New Mexico cooking is to make the Sopaipillas so they are light and tender to eat as opposed to those that are like beef jerky to bite into to get your fry bread. I may have ate at the same place in Denver and do remember they did know how to make the light sopaipillas. Unfortunately for my brief visit to Taos and Espanola there was only restaurants that were offering only a partial menu as they were still out of natural gas for their burners so I didn't get to indulge much in the food. So for my trek to the north I had to come home read this and I am currently hungry!!

 

Anyone notice how they are promoting their '4 times the steak' burrito now

 

I had always WONDERED what had happened to that fragging irritating Chihuaua :lol::lol:

As Homer Simpson might say: "Mmmmmmmm, dogggggggggg".

 

This post reaffirms why I focus so much energy on harvesting food from nature.

 

As a matter of fact, speaking of filler, I just remembered that my grandmother puts a little mashed potato in her taco meat. She's a Gringo like me, but apparently learned the recipe from a Hispanic neighbor over fifty years ago.

The potatoes really give it a kick if they are salted correctly. And, it helps that ground beef stick together and stay in the taco shell.

 

Oh Ulithi.....you did remind me of what is a tradition now and then in our family......ground beef seasoned with chili.....then a mix of mashed potatos with a high content of oregano cooked in to combine with the ground beef to make a taco----it is absolutely filling.....you will not be able to eat a lot of them but they are so delicious and are a great change over the regular taco. I have been hoping for a chain to pick this up but it hasn't happened yet. Get a complete cake pan full of these for a group and put some good cheddar over the tops and heat em up in an oven. By the time the group arrives might be one two gone from the pan. (I am still hungry a day later after my trip to Taos) I need to quit looking at recipes.

 

There was a cute bit on some late night show when this "meat or not" thing started, and the guy said something like; "not only is there no beef in the meat, their dog mascot was a shaved cat.!

 

Victor, you might send this idea to Chuys and see if they will start serving it? Chuys isnt a huge chain and they dont intend to become one but, I THINK they have in several States, at least 30 or more restaurants?? not sure??/ Anyway, their food is done perfectly and does not taste "chain made" and really is good. I ate there again today because my normal friday schedule was massively messed up because I had a late afternoon drs appt, missed my ride because they broke down, caught the next one, and made my trek back to Chuys. Lucky I didnt get the first bus-being they broke down, and VERY lucky for me I didnt catch the bus afteer the one I did get-because they had a major traffic accident after being hit by a truck with two tickturds running from the Cops, hit the bus and caused at least 30 people to get sent to the hospital. That bus is the one I normally take to come back towards the Chuys stop before I swagger back to the house.

 

Good one :lol: I just tried to salute ya but could only rep instead ;-))

 

Mr. Evans.....I might do that .....I will try to get some recipes from my sisters and I don't know if they will give them up but a good chain could probably make money with them as they are very good, next time I go that direction which isn't often I will be looking for that Chuys just to try their food. I actually think these tacos are easier to make as they stick together a lot easier than the regular taco so it does have potential. The ingrediants are not complicated. Thanks.

 

Hi Vic/ hopefully you can get this way soon? or even before I relocate back to Corpus Christi, as i'd gladly buy you a dinner there. Ive tried 4 different meals there and all were tops. When I need to skimp a bit and dont want to eat a heavy meal, I order their Bean and Cheese Nachos plate-had 8 large nachos which are actually 4 tortillias cut in half. Sometimes I get one of their Burritos which comes with different sauces-I cant remember what they are called? but one sauce is red, one is green and one is white-and all are excellent. I get their Fajita plate once in awhile as its more expensive but, it makes for about 3 good meals so its not really that expensive. The last one I try is actually just one of their desserts which are their Sopopillias-and ive never had any from anywhere that beat theirs. I call that a meal as a full serving is four, and that stuffs me nicely. I go there on Sundays just for that and iced tea. Im going tomorrow as a matter of fact ;-))

Anyway, if coming this way anytime soon? let me know--take care-Carl.