Via our new Flickr Friend JLT, this handy photo-guide to making tongue tacos at home. Click for the big version. JLT tells us they have made tacos using this recipe 3 times in the past year and they’ve been amazing! Let us know how it goes in your kitchen…

Tacos Al Pastor are one of Mexico City’s (and Los Angeles’) greatest taste treats. A Mexican-ized version of the classic Turkish/Lebanese shwarama, the melt-in-your-mouth pork flavors are complex and amazing. While it’s possible to make tacos al pastor at home without a proper vertical rotisserie, it really isn’t the same thing. Buying an industrial grade rotisserie isn’t an option for most people, so it seems that al pastor is destined to be a restaurant or taco table/truck item only.

Enter Andrew Galarneau of Buffalo, NY, who clues us into the Sunbeam Carousel Rotisserie, which is no longer being sold but is available on Ebay and other sites, usually for around $40. It’s a mini version of an al pastor spit, and Andrew used on to make his own homemade version of tacos al pastor. Check out the results on his site. If anyone out there in the TACO-sphere give this a try, please document it and send your story our way!

Recipe modified from Kraft Food’s African American Flavor Center for your taco-centric Hallowe’en party tonite:

Ingredients:
1 lb. ground beef
2 tbsp Mexican spice mixture
12 Taco Shells
3/4 cup Salsa
3/4 cup Sour Cream
1 can (2-1/4 oz.) sliced pitted ripe olives
Preparation:
Mix meat and spices. Shape into 36 (1-inch) balls; place in 15×10x1-inch baking pan.

Bake at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make “eyeballs.”

Kat’s Margarita ~ Double Recipe

Ingredients:

1 cup lemon juice

1 cup lime juice

2 cup Triple sec

2 cup White tequila

Optional: Grand Marnier

Squeeze lemons and limes. Pour over pitcher full of ice. Add Triple-sec and Tequila. Let sit for one hour.

White tequila.

Consider going lighter on the Triple sec if you taste it’s too sweet.

This recipe will kick your ass if you don’t let it sit on ice and water down for about an hour. If you’re in a hurry, blend half, and add it back to the pitcher. Either way, this Margarita will kick your ass. This is a double recipe. If you halve the recipe, still use both lime and lemon; the lemon mellows out the lime. Pura Vida!

Pfew young ladies know their way around a pfish taco like our good pfriend Pfraulein Pflum. Today we pfilch her amazing recipe for incredibly pfluffy beer battered-cod tacos:

White Sauce:
1 cup mayonnaise
1/4 cup milk
4 tablespoons lemon juice
1 teaspoon garlic salt

Fish Tacos:
Oil
2 packages Tempura Batter Mix
1 can beer
1 teaspoon salt
1 teaspoon garlic powder
24 ounces boneless cod, cut into 2-inch pieces
6 corn tortillas
2 cups shredded cabbage
2 limes

For the sauce:
Mix all ingredients together and set aside. Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F. Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency.

Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through.

Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.