I just made something so delicious I cried.
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Do you use fresh masa?
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my fresh masa experiments haven't worked cause the slaked lime process is weird and scary and im getting comfortable with it. But i'm also finally comfortable working with masa harina.
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I know you're trying to be nice, but I been cooking for 25 years and get how flavor / fat-cutting / rounding works. Especially because that salsa is intense onions, fresno, cilantro, scallion, tons of lime and little crema and it cuts the fat beautifully.
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México is proud of your taco.

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Email me one
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Nice, I make pretty mean carnitas myself.
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Not a fan of guac, but that looks like something that’d change my mind. 10/10
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There's no guac on this?
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