The way the tacone came about is that I happened to acquire a pizzelle maker a few months back and I have been trying to figure out something to make in it other than a pizzelle. Then I realized that I could squish AND cook a tortilla in there and cut out the middle man of a tortilla press. I hoped that if I modded the tortilla recipe, I could have a pliable tortilla out of the machine that would harden as it cooled, the way a pizzelle does. If I worked this right, I could make taco shell cones! Well, it did work, but not perfectly. There was a very thin line between soft and rock hard tortillas coming out of the machine. Also, the soft ones never fully hardened, so it was kind of a limp cone. However, the taste was really awesome. A perfect mix of corn tortilla flavor with a hint of waffle. I served some flat as tostatas, and some rolled up in cone shapes, and my roommate and I devoured them.
I have been craving brisket so I grabbed one for this meal.
Sear it, then cook the veggies in the pot you seared it in.
Spices, vinegar, and water make up the rest of the braise. This went into the oven about 3 hours.
A simple salsa. This went in the blender.
Instead of making a simple tortilla dough, I added eggs, butter, and some other stuff that goes in a pizzelle.
This was the final texture.
A press AND a grill. Perfect.
The braised meat.
Put a few big spoon fulls of the braising liquid in with the meat.
The composed tacone. Tasty!
I made a few flat ones that were also good but harder to eat.
The braise was onion, carrot and garlic. Lots of cumin, coriander, and oregano, a little bit of clove, and cinnamon. About a cup of red wine vinegar and water to reach most of the way up the meat. Sear the meat, remove, cook the veg, add the spices, add meat back in and pour in the liquid. Toss it in the oven for 3 hours.
The salsa was some roasted tomatillos, onion, cilantro, garlic, and bell pepper.
The pizzelle dough was 1 1/2 cups masa harina, 1 cup water, 3 eggs, 1/2 stick melted butter, tablespoon sugar, pinch of salt.