Hard or Soft Tacos?

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T

televator

Member
PG2G said:
I would agree that the meat on soft tacos is better than on hard (I dont understand why its always just ground beef or chicken). Pretty much everything else can be on par though.

There is something special about a quality fried tortilla, shredded lettuce, and melted cheese.
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Yeah you know what? Especially if it's an actual fried tortilla, that can be tasty.

But you put in front of me some free roaming non heavily processed piggy meat, that was marinating in fresh herbs; juices; and spices, cooked to a perfect tender on the inside/slightly crispy on the outside smokey flavor, wrapped in a warm tortilla (and if you are so lucky enough was made by hand from scratch) topped with cilantro, onion, sea salt; and lime... there's just not many foods that put a spark in my eye like that... it's goddam bliss on platter and a travesty that not everyone in the world knows how good that is.

I-I uh... should make a trip soon
 
W

watershed

Banned
Soft tacos all the way. Hard taco shells break with the first bite then the rest of the meal is trying to shovel falling stuffing into your mouth. I saw one Mexican restaurant try to fix this problem by insulating their hard taco shells with a soft taco on the inside. Ridiculous.
 
C

Clevinger

Member
maruchan said:
Only authentic hard tacos are Flautas...

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mnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
 
E

Enkidu

Member
Why are people talking about things such as meat quality? I thought this thread was about whether you preferred soft bread or hard bread for your tacos. I guess because I don't know a single Mexican restaurant around me and have never eaten at one, I inherently associate taco's with homemade, in which case the meat and everything will of course be exactly the same.

In that case, I prefer hard shells. Yes, it's messier but who cares, it all just falls down on your plate anyway.
 
K

kottila

Member
mac said:
First of all, real tacos don't just have seasoned ground beef. Those little packages of taco seasoning mix are not used in authentic Mexican cuisine. Okay so many of the spices used in the mixes are spices also used to season authentic Mexican food. But that doesn’t make it authentic nor Mexican. It would be like taking an American hamburger but instead of the buns it was served on a baguette with Camembert cheese and calling it American food. You’d be like what the hell is this. So no matter how many commercials, or text on those packages, tell you that it is authentic, it isn’t.
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I had an american sandwhich in France which turned out to be a baguette with hamburger meat and fries. An authentic American food experience
 
S

slit

Member
Blearth said:
Maybe if you're talking about that Taco Bell shit.

A real taco from a real Mexican place will make you never look at a crunchy shell again.

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Oh stop, I didn't say anything about Taco Bell. I can put up a picture of a hard taco that looks delicious too but I don't need to since I already know hard shells are better and you're just going to have to face reality.
 
Grinchy

Grinchy

Banned
The thought of keeping Taco Bell food around in the fridge and microwaving it the next day makes me want to vomit.
 
H

HammerOfThor

Member
On the rare event I go to Taco Bell, I'll get hard shell.

I go soft if I'm making them or getting them from somewhere else. If it want a hard shell i just get nachos.
 
U

User 406

Banned
Not sure why people are posting so many pictures of soft tacos with obviously high quality and delicious ingredients without realizing YOU CAN PUT THAT STUFF IN A HARD TACO SHELL.

So yeah, I want the crunch. Authenticity not required.

Phantom875 said:
Actually soft tacos are made with corn tortillas and burritos are made with flour tortillas. Different texture and taste.
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I'm aware, but I was speaking to the fact that a lot of tex-mex places in the states just use flour tortillas for their soft tacos. But by the same token, if I'm at a place that uses real corn tortillas, I'll be getting enchiladas or tamales instead of a soft taco. :d
 
P

PG2G

Member
Sea Manky said:
Not sure why people are posting so many pictures of soft tacos with obviously high quality and delicious ingredients without realizing YOU CAN PUT THAT STUFF IN A HARD TACO SHELL.
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Yeah, but nobody does it for some reason. I'd kill for an Al Pastor hard taco but it seems like every place I go just has chicken or shredded beef. Even at places that serve all of your traditional soft tacos.

I was thinking that maybe those meats don't pair with cheese that well... but then I thought about all of the Mulitas I have had <3
 
U

User 406

Banned
PG2G said:
Yeah, but nobody does it for some reason. I'd kill for an Al Pastor hard taco but it seems like every place I go just has chicken or shredded beef. Even at places that serve all of your traditional soft tacos.

I was thinking that maybe those meats don't pair with cheese that well... but then I thought about all of the Mulitas I have had <3
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Here you go: http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132 Just use a hard shell and you're good.

Never leave up to restaurants what you can do for yourself. I've got two crock pots to make all my delicious texy-mexy meats. :d
 
P

PG2G

Member
I did slow roast a pork roast and made some hard tacos out of the left overs, shit was fantastic. Was too lazy to shred lettuce and didn't have any cheese, but the fried tortilla itself did it for me.
 
R

Ravensmash

Member
From what I've had, I prefer hard shell tacos. The crunch of the shell in combination with the meat and fixings.....

MasterBalls said:
Well I need to go buy taco things now. Where does one even get taco things in the UK...
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I'll probably get some stick from the food professors, but Old el Paso's kit is pretty decent - very nice flavouring for the meat.
 
L

Lonely1

Unconfirmed Member
Sea Manky said:
Not sure why people are posting so many pictures of soft tacos with obviously high quality and delicious ingredients without realizing YOU CAN PUT THAT STUFF IN A HARD TACO SHELL.

So yeah, I want the crunch. Authenticity not required.
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Tortilla quality is a very important factor in a good taco. Hard-shell tacos tortillas are factory mass produced, cold and of wheat. A real taco will have a fresh, warm tortilla made of corn. You know that the tortilla is fresh because you can't store a corn tortilla, it will go bad as soon as it cools down. Again, good taco will have a fresh and warm corn tortilla. Anything less is a bad taco.

Even then, there a difference between tortilla preparation: By machine, one by one on a tortilla press or entirely by hand. Totally hand made tortillas are the best, the consistency is unbeaten, but they are considerably more expensive.

The fact that you don't seem to differentiate within types of tortilla other than by the crunch, tells me you don't have the experience to judge what constitutes a good taco. :)

Now, there are a place for hard (deep fried) corn tortillas in Mexican cuisine. They are called tostadas and more often than not are used along with cold foods, such as seafood and prepared meats that are best served cold, such as tinga.
 
P

PG2G

Member
Lonely1 said:
Tortilla quality is a very important factor in a good taco. Hard-shell tacos tortillas are factory mass produced, cold and of wheat. A real taco will have a fresh, warm tortilla made of corn. You know that the tortilla is fresh because you can't store a corn tortilla, it will go bad as soon as it cools down. Again, good taco will have a fresh and warm corn tortilla. Anything less is a bad taco.
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when you order a hard shell taco at a restaurant you aren't getting a factory mass produced tortilla.
 
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