What are you eating today ?

No pictures, since we already ate it all but I like what I call 'street tacos'. None of the 'goop' so much of America slathers all over a taco shell.
I don't care for ground meat in a taco. When we make them at home, I use pork most of the time, but beef is good too. For a real Mexican taco I usually use Mi Tienda meat mix, that I get at a regional store called H-E-B but Kroger may carry it. You want the one that is labeled al pastor. It's marinated and seasoned pork, but the same company makes it in beef and chicken, sells a carne guisada mix, and a fajita mix, but I find their beef mixes not as tasty.. Seasoning is already in it, all you do is brown it in a large fairly hot skillet till the liquid is mostly gone..Stir it a few times to get the stuff cooked on both sides. Scoop it out, leave some of the liquid, and drop in a sliced and cut onion and cook it on med heat a few minutes, till the onion has taken on the red color from the seasoning that was left in the skillet, then add about 1/2 coffee mug of water and cook it a few more minutes until the water is gone. That makes the onions cooked, browned but tender.
That is all I put on the tortilla..the cooked meat and the onions, and maybe, some picante. No lettuce tomato sour cream or all that other gringo stuff.

IF, you have a Carneceria (Mexican meat market/taqueria, they'll have pretty much the same mixture you can buy in bulk.

(I usually use a tortilla that is a flour/corn mix...rolls up easy, never cracks or falls apart. You can taste the corn without the heaviness of a flour tortilla.)
Go to South Texas or cross the border at Boquillas and this is how you will find they do tacos, and plenty of beer. Nothing fancy at Boquillas del Carmen, but it's a special place for wife and I.

The road goes on forever and the party never ends!

My boy and I are bachelors for the night. He's pretty picky but I showed him one of my old standby meals and he ate the shit out of it. I made it for the family once or twice and it got dubbed "cowboy skillet" as I ate it once a week or so using whatever I had on hand. My favorite way to make it when I have all of my preferred ingredients is:
Brown a bunch of bacon, like six strips or so ripped into chunks. Set aside
Dice up a potato and brown it in the bacon grease.
Cut up a yellow onion and add it around the time the potato is near done along with the bacon and a little hamburger if you have it.
Crack two or three eggs into the mix and stir until it mixed in and firms up.
Add a small can of corn and stir in. I like creamed but don't always have it. Regular works fine
Top with cheese and simmer until it melts.

I know it doesn't sound like much but it's simple, sticks to you, and for me it brings back so many good memories that I'd love it even if it tasted like shit. One of these days I'll make "cowboy beans" and share that recipe. Between the two of them they were probably 80% of my diet for a few years when I was dirt poor and rich beyond measure.

HEB sells 3 different brands...La Tortilla factory is the kind I have in the pantry now.
www.latortillafactory.com/product/non-gmo-hand-made-style-tortillas-white-corn-wheat/

Mission is another brand made the same way. I have not tried them yet.
www.heb.com/product-detail/mission-artisan-style-corn-and-whole-wheat-blend-tortillas/1508325

HEB's own brand is  Mixla brand. I like them a little more than the La Tortilla Factory.
www.heb.com/product-detail/h-e-b-mixla-corn-flour-blend-tortillas/1753415

Just as advertised, they don't fall apart.

"Product Description

Tired of your fish tacos, fajitas, or enchiladas falling apart when they're stuffed with all sorts of tasty things? Well, now you can get the delicious taste of corn with the flexibility of flour tortillas with our H‑E‑B Mixla Tortillas. Made right here in Texas, this 50/50 blend is a delicious way to get the best of both worlds! Made right here in Texas in our own bakery in Corpus Christi. Exclusive to H‑E‑B (of course!)"

I won't be able to eat it for a while but I got a craving for sauerkraut hotdogs today. I cut the cabbage up in strips, add around three tablespoons of salt, kneed it until it it's about half juice, pack it in a mason jar with a little starter culture(you can do it without just fine) so that the juice covers the cabbage and put a loose lid on it so it can breathe and let it sit for a few days.

3 B’s
Beer, brats and burgers