Always wanted to try. What cut of meat did you use? A whole leg or something?

I’m very proud of my double burner glass top griddle. That thing can get hot enough to wipe your finger prints from existence.

Only way to heat up a tortilla

For birria, I do bone in Chuck and short ribs for that delicious boney fatty goodness. Makes for great consomme.

Boneless chuck roast

Had some but it been a minute and it started to mold

My popsocket

https://www.dawningcrow.com/

My favorite artist

SQUARE UP BIYATCH

I find that mexican food is about creating a filling, a salsa, then it’s a matter of toppings, sides, and preparation.

El carnicero hizo la cecina. Compró las tortillas, pero todo lo demás es casero.

The butcher made the cecina. Bought the tortillas, but everything else is homemade.

(Traductor de Google porque mis habilidades en español son específicas de la comida y mi español conversacional es terrible.)

(Google translate because my Spanish skills are food specific, and my conversational Spanish is terrible)

Filling: Cecina (Salted Cured Dried Beef) 1lb White Onion, Large 1 per lb of Cecina Nopales, 4 pads per lb of cecina

Prepare the nopales • Scrape off thorns with back of knife • Cut off outer edge and thick base • Slice into strips then squares • Boil for 15 minutes with 1/4 white onion, 2 smashed garlic, salt pepper • Strain and rinse

Slice onion, somewhat thicc Cut Cecina into small taco slice squares

Pan fry onion until translucent Add cecina until cooked through Combine nopales to finish filling

Guajillo salsa: 6 Dried Guajillos 1-2 dried Arbol* 3 cloves of garlic 1/2 onion 3-4 Tomatoes 2tsp of Tomato/Chimken bullion

This makes about 1 pint of salsa

Bring water to a boil, add everything(except for the bullion) , Boil for about 15 minutes until chilies are soft. Blend (add bullion here) everything until smooth Add 1/2-1 Cup of boiled chili water until correct consistency Fry in hot oil to finish

*0 for Fruity Smokey only salsa, 1 for mild salsa, 2 for standard heat, 3 for bootyburn

Avocado Cilantro lime crema (threw this together to preserve ripened avocados so make it up however you like: 5 Teeny Avocados from trader joes 5 limes juiced 1 bunch of cilantro 14oz of meixcan crema Salt Cold water for consistency

This makes about a pint as well

Twist the top of the cilantro bunch off the bulk of the stems, add to a blender/food processor with the lime juice, avocados, and salt.

My food processor wasn’t big enough to add the crema too, so I just took the avocado cilantro mix and folded it into the crema until combined. Add cold water and mix until it reaches your desired consistency (not gloopy, but not liquid)

Then you slap the tacos together.

These ingredients are also great for chilaquiles, enchiladas, flautas, whatever your mexican heart desires.

What I learned.

Sync is perfectly fine, but it might be out of date soon and doesn’t get updated frequently. If it breaks, I should switch to another app. Boost, Thunder, and Voyager seem to be the most recommended

I’d call the flavor a cross between green bean and asparagus.

To get the slime out without mucking up your pan, boil it for 15 minutes. Add a chunk of onion, cloves is garlic, salt, pepper to the water for flavor. Then drain, rinse with water, and 90% of the slime will be gone. Then just combine with the rest of your cooked filling.

If you are going for a vegetarian taco, I recommend adding queso de frier (friable cheese) for that hit of salt, fat, and chewy texture. Dice it up into small pieces. Fry it with a touch of neutral oil until it’s brown and crispy on all sides.

It doubles as exclusive ring to quickly pluck out anytime they need to express their loyalty.

They also say it functions as a type of knuckle duster is case of emergency, but that has yet to be put into practice.

HELP

My note10+ is old and will die. But I refuse to have a phone with AI and without an SD card.

I feel like my only option compatible with Verizon is the Motorola Stylus

I’m like, 78% sure that’s Bruce.

Unless you are implying that Clark will be watching and listening from literally anywhere? In which case, ya defos

Pickled everything.

Korean food changed my perspective on pickling and fermentation, and my digestive system!