I usually have these once a week. They are alot like potato chips.

Here's a wet burrito with Ghost chilies, chorizo, and home-made tortillas.

I love enchilades but they take so long to make. Hence, I don't make them as much as I'd like to. These are beef, Ghost Chili, and Chipotle on corn tortillas.

Horchata. Specifically the Mexican kind, made with rice instead of tiger nuts. Been a while since I've made some for myself.

>>1357 putrid race i'd eat that onion cilantro blast once a week tops

Like last year or so Barrio tacos got really popular and I still have no idea what they are. What do they taste like, would they be worth checking out?

Holy cow /ck/'s still alive. How's everyone doing? >>1357 Does anyone have any recipes for papalo? I love the flavor but I haven't figured out anything to do with it other than add it to tacos with the lettuce.

>>1491 Glad you saw. I've posted rarely over the last year but never really got the board back to "popular," and it's one that I think would add some nice discussion back to the site. Here's hoping a few more people find it again. >Pápalo, also known as pápaloquelite among other names, is an herb used in Mexican cooking that has a very strong and exotic aroma and flavor. It is similar to cilantro with a citrus-lemony flavor. Never heard of it before, but it may work well as a garnish or in a light marinade for chicken and fish, since those pair well with cilantro and citrus.

>>1490 Quesabirria is delicious and you should eat it. They cook the beef in a slow cooker and then pack it into tortillas, with some cheese, pour the beef juices over them, and fry them on a griddle until the cheese is melty and crispy on the edges. Serve with the usual fixings, like onion and cilantro, and a cup of the reserved beef broth for dipping.

>>1514 Ah, so it's like a fried cheese and shredded beef taco with a beef dip. That does sound really good.

>>1514 This looks amazing. The meat must be delicious