Maybe, there are some opinions on this subject that I would find helpful. Here's the scenario...
You stop at a taco stand, and order the beef fajita/tacos that come with onions and cilantro, served on a hot corn tortilla. Here's the dilemma... should you put green salsa on it, or should you put red salsa on it before you eat it? I often lay awake worrying about this sort of thing. Tonight, I went with the green tomatillo salsa..... but I'm not sure I did the right thing.
Perplexing question
 My opinions expressed on this site, in no way represent those of Boonex or Boonex employees. |
Just go to White Castle. BoonEx Certified Host: Zarconia.net - Fully Supported Shared and Dedicated for Dolphin |
Just go to White Castle. There's no White Castle in Texas son My opinions expressed on this site, in no way represent those of Boonex or Boonex employees. |
Just go to White Castle. There's no White Castle in Texas son Neither in Massachusetts. It's a cruel world. BoonEx Certified Host: Zarconia.net - Fully Supported Shared and Dedicated for Dolphin |
I'm talking about authentic roadside cuisine. I know MA doesn't have that sort of thing. My opinions expressed on this site, in no way represent those of Boonex or Boonex employees. |
I'm talking about authentic roadside cuisine. I know MA doesn't have that sort of thing. We have a hot dog stand. BoonEx Certified Host: Zarconia.net - Fully Supported Shared and Dedicated for Dolphin |
We have a hot dog stand. Hot dogs???? You do know that they use a higher quality of meat in the production of dog food.... don't you?? My opinions expressed on this site, in no way represent those of Boonex or Boonex employees. |
We have a hot dog stand. Hot dogs???? You do know that they use a higher quality of meat in the production of dog food.... don't you?? Which is just as delicious, if not more so. BoonEx Certified Host: Zarconia.net - Fully Supported Shared and Dedicated for Dolphin |
We have a hot dog stand. Hot dogs???? You do know that they use a higher quality of meat in the production of dog food.... don't you?? Which is just as delicious, if not more so. Perhaps so...if you happen to have canine ancestry. Getting back to the original post of this thread ... it is often a difficult decision whether or not to put green salsa, or red salsa on your beef fajitas. My opinions expressed on this site, in no way represent those of Boonex or Boonex employees. |
Son... living in MA..... do you even know what a beef fajita is? Yes, and I don't fancy them too much. BoonEx Certified Host: Zarconia.net - Fully Supported Shared and Dedicated for Dolphin |
Simple... two tacos! Happiness is a warm gun. |
Neither. https://www.deanbassett.com |
great... now im hungry Happiness is a warm gun. |
I do too. We do have restaurants here. Not very many good ones. https://www.deanbassett.com |
C'mon HL. Green salsa is for girls. Everyone knows that. /DM Dolphin - Ajax Masturbation |
C'mon HL. Green salsa is for girls. Everyone knows that. /DM Not in New Mexico. In Texas.... usually. The green stuff at this taco stand I stop at occasionally, is not your average green stuff.... it's got some heat. My opinions expressed on this site, in no way represent those of Boonex or Boonex employees. |
I generally use both, but if I had to pick one it would be the red mainly because of the color. |
I highly recommend giving this a try: Tacos Carne AsadaIngredients
DirectionsLay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some ***lettuce, onion, and ***cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas. Mojo:
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment. Yield: approximately 1 1/4 cups Pico De Gallo:
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry. Yield: 2 cups My opinions expressed on this site, in no way represent those of Boonex or Boonex employees. |
Can't wait to try this, thanks for sharing. I highly recommend giving this a try: Tacos Carne AsadaIngredients
DirectionsLay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some ***lettuce, onion, and ***cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas. Mojo:
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment. Yield: approximately 1 1/4 cups Pico De Gallo:
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry. Yield: 2 cups |
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