You knew it was going to get to tacos eventually, right? It was only a matter of time.
We're living in Austin, where you can't swing a 12" chorizo chub without hitting a taco stand/truck/trailer. There are authentics (Porfirios, Rosita's Al Pastor), there are local favorites (Tacodeli, Torchy's) and there are chains (Taco Cabana, Taco Bueno). There are blogs devoted to them (http://tacojournalism.blogspot.com/).
I love them for different reasons. All of them. I can't choose between them. It's like asking a devoted parent who their favorite child is. I mean, we came from Seattle, where getting proper tacos was practically impossible unless you were driving out to Burien and following a lunch truck around, trying to convince the Mexican owner to whip you up something that wasn't on the menu of hamburgers, hot dogs and chicken sandwiches.
We construct tacos quite a bit at home. I say 'construct,' because you don't really make tacos. You assemble them out of the bits and pieces of love you have in the refrigerator, and then you smile and you eat them. It kind of goes tortilla, stuff, hot sauce.
This latest construction was more of an exercise in contrasting textures than anything else. And guess what? They rocked. Some might call these "stoner tacos," lazy little cousin of "stoner nachos," but we just call them good.
It goes flour tortilla, frijoles refritos, diced onion, Jalapeño Cheddar Crunchy Cheetos®, sour cream, cilantro, hot sauce, squeeze of lime juice.
By the way, in case you hadn't noticed, the "lowbrow" portion of the program just kicked off. Enjoy.