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Since you asked 😉 I’d use 1/2 that onion. I’d let those Roma’s rest on the window sill for a couple days until they get a bit more red. I use 1 lime not 2. I’ve also started throwing in a couple cherry tomato’s and it’s great. And to spice it up a bit I sub out one of those jalapeños for a habanero or scotch bonnet.
Personally I like mine with a lot of juice. Yours looks like you removed the seeds and "guts" so to speak of the tomato. Which I understand is a thing with some salsa to keep it from getting too watery, but personally I prefer to leave it in, especially with pico. Might look more like what I'm used to after 30 mins in the fridge or with more lime, though.
Most people explicitly try to make pico as un-juicy as possible. I like it both ways but it seems like people go out of their way to make the tomatoes just meat and no juice.
Bro, you need more jalapeños, and after cutting the onion I would “cook” the onion in the lime juice prior to mixing. Then add more lime juice, salt and pepper.
Barbacoa with some guacamole and a white crumbly mild Mexican cheese like cotija would be killer. Source: barabcoa fiend from San Antonio and South Texas.
I admittedly never had barbacoa l this way until Torchy's Tacos made their barbacoa tacos like that (their Democrat taco), and now I can't go back to plain barbacoa unless it's a place I know makes their own barbacoa. And by barbacoa I assume we're talking beef cheek meat and not what Chipotle calls barbacoa, which is basically just shredded beef. The cheek meats where it's at.
Still probably good, but to Texans and Mexicans, barbacoa means just beef cheek meat/cow head. The real old-school Mexican way to do barbacoa is to take an entire cow head and cook it over coals in a pit dug in the ground. Then you take either just the cheek meat and other meat (cachete) or everything edible including the eyeballs and brains, which is called the mixta.
There's only one place in the US that commercially sells barbacoa like this, Vera's in Brownsville, TX. They've been around so long they're grandfathered past new food laws that prevent commercial sellers from cooking in a pit in the ground.
If you ever make your way to the southern tip of Texas, just be sure to order the cachete unless you're a really adventurous eater.
i’d try it. i’ve had cheeks before and tongue is one of my favorites. might take a pass on a taco that’s looking at me but if an eyeball was blended in or something i’d be down.
Puro. Not enough people will even try beef tongue/lengua, but it a similar delicacy known to too few. I'm with you though on eyeballs and brains, just haven't been able to convince myself to try it.
Ever had mollejas? Basically glands and lymph nodes/swetbread. But grilled the right way and put in a taco are divine and something not often found outside South Texas:
Mmm, I have white pepper sitting in my kitchen. Gotta try that! I use serrano because i like it hot haha looking good! You actually make me want to go to grab some groceries for pico!
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