At 19-1/2 weeks I wound not fry or grill him. That could lead to disaster, really tough meat. At that age I don't use them for tacos but instead bake them for the table as I mentioned above. I think he'd make good tacos if you cooked him that way.. If you try this take a bite and let me know what you think.
I don't do this but some people pressure cook them. I don't know how long this would take, I'd think not that long, but the meat should be great for tacos.
If I were cooking him specifically for tacos and had the time, I'd make broth with him. I use a crock pot on low but you can make broth in the oven or stovetop. The secret is to never let it come to a full boil. You want it to gently simmer. Very gently. Keep a top on it so all the good stuff doesn't evaporate and the rest burn. When I do this I cook it overnight, at least 12 hours and sometimes as much as 20. Some people think the meat is too tender but I think it is great. If you just want the meat, 6 to 8 hours should be plenty. You could stop then or if you actually wanted the broth strip the meat from the bones and put the bones, cartilage, and other residue back in and finish it overnight.
With any of these remember to age him first to get past rigor mortis and you can add herbs and spices as he cooks. I'd still want taco sauce but sort of pre-flavor the meat. If I were making broth I'd use onions, garlic, and oregano, probably not cumin.
I don't do this but some people pressure cook them. I don't know how long this would take, I'd think not that long, but the meat should be great for tacos.
If I were cooking him specifically for tacos and had the time, I'd make broth with him. I use a crock pot on low but you can make broth in the oven or stovetop. The secret is to never let it come to a full boil. You want it to gently simmer. Very gently. Keep a top on it so all the good stuff doesn't evaporate and the rest burn. When I do this I cook it overnight, at least 12 hours and sometimes as much as 20. Some people think the meat is too tender but I think it is great. If you just want the meat, 6 to 8 hours should be plenty. You could stop then or if you actually wanted the broth strip the meat from the bones and put the bones, cartilage, and other residue back in and finish it overnight.
With any of these remember to age him first to get past rigor mortis and you can add herbs and spices as he cooks. I'd still want taco sauce but sort of pre-flavor the meat. If I were making broth I'd use onions, garlic, and oregano, probably not cumin.
