This came from Drew Curtis' FARK with a link to http://deslide.clusterfake.net/?o=h...l.com/50-best-tacos-america-slideshow?slide=3 New York City? Chicago? You gotta be kidding me? I went through the entire list and NONE of them really got my tongue watering. This one -ALMOST came close:
In one of his two Diners, Drive-ins, and Dives books Guy Fieri passed along a recipe from a Texas diner for Pollo Guisado from Maria's Taco Express in Austin, and it's freaking gooooood. You can find the recipe here: http://www.food.com/recipe/marias-taco-xpress-pollo-guisado-380741 This is good enough in taste that you'll eat it even if you run out of tortillas or taco shells and fixings. I have only two words of caution. The first is to go easy with the 1/4 cup of canned chipotle chile in adobo sauce unless you are certain that 'the hotter the better' is really how you want to go with it. The second word of caution involves the chicken. Don't be tempted to substitute some other cut of chicken meat for the thigh meat that's called for in the recipe, and that's because chicken thigh meat is the most flavorful part of the chicken. It definitely does make a difference which part of the chicken you drop in the cooking pot.
yeah, 1/4 cup is a lot. Traditionally TexMex is not super spicy. The heat comes from a salsa or sarsa on the side.
Oh definitely. I always find myself cutting down the spicyness level in these recipes. The ol' body just can't tolerate it the way it managed to in my younger days.
Living in Vegas, I am surrounded by authentic Mexican restaurants and fast food stands selling tacos and a lot of other good foods. If you look at the back right of this photo, you will see the proper way to cut up meat to put into tacos and other foods. If it isn't there, it's not truly "authentic". Mucho gusto.
