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Found 42 results

  1. One of the best things in the world to eat! Finally got to cook some more and decided to break out some carne asada. I buy this seasoned skirt steak at Costco and just thaw and cook. First I made up a bowl of Pico de Gallo. Unwrapped the meat and placed it on the grill. There was more in the package than I excepted. While that was cooking I made up some fresh corn tortillas. Carne is getting close. Once it was done I brought it in and sliced some up against the grain into taco size pieces. And here it is ready to eat. One of life’s simple pleasures.
  2. I tried using a Chuck Steak last night for Carne Asada. While it wasn't awful and the flavor was tasty, the texture was just too danged chewy, even medium rare. Too much tugging to bite a piece loose. *sigh* So lesson learned - flank steak just has better marbling and less connective tissue among the muscle segments. The leftovers are currently slow-cooking in my Ninja along with some previously-cooked brisket - and will be tonight's chili.
  3. I still had some Cochinita Pibil so I wanted to make some enchiladas that might have a Yucatan flavor to them. I googled Yucatan Enchiladas and did some web surfing and found that they use soft boiled egg in their enchiladas so I made breakfast enchiladas with soft boiled eggs. First I made a Verde sauce so here are the ingredients: And now on the kamado. (I had some red bell peppers I wanted roasted. They are not part of the sauce) Boiling the eggs with an ice bath next to it to cool them off. I keep the blender right next to the kamado to drop in the veggies as they get done. Skinned and seeded the jalapenos. Took some diced potatoes, slivered red onion, black beans, and Cochinita Pibil and heated this up in a skillet. Cooked up some potatoes. I took some of the Verde sauce and blended in some avocado to may a creamy Verde sauce for a topping. (Another thing they apparently do in the Yucatan) Here the enchilada filling with the eggs mixed in. Rolling up the enchiladas. Now on the pre-heated kamado at 300 degrees for 10 minutes. Here they are plated with the potatoes, some frijoles and a Mimosa. Money Shot. Yum! Thanks for looking.
  4. I’ve made these before (Link: http://www.kamadoguru.com/topic/10984-sonoran-style-breakfast-enchilada/) but I used regular corn tortillas and verde sauce so they weren’t the authentic item. Well this time I made my own authentic Sonoran tortillas (which are almost like potato pancakes) with cheese, potato and baking powder in them. Here are the ingredients: 2 cups masa harina or corn flour 2 oz cheddar cheese, grated (about 1/2 cup grated) 1 small baking potato, cooked (microwaved it), peeled, and grated (about 1 cup grated) 1 tsp baking powder 1 tsp salt about 1.25 cups water vegetable oil, for frying Nuked the potato for 3 minutes and then grated out 1 cup Whisked the flour, salt, baking powder, potato and cheese together to get most of the lumps out. Everyone in the pool with 1 cup of water and stirred with a spatula. Now you need to start in with your hands and judging for the correct moisture content. (There is a fine line between too wet or too dry that you’re shooting for. Too wet and the masa will stick to the plastic. Too dry and you'll need to press down to hard. As your mixing up the masa take it in your hand and squish it. If it is at all crumbly it is still too dry. If it sticks to your hand at all then it is too wet. If it squishes easy but doesn't crumble or stick then you’re good to go) Once you get the moisture content right (I used approx. 1 ¼ cups of water) it should hold together nicely. Cut this into 1/8th and roll into balls. (Depending on how big you want them you can get up to 12 from one batch) All press up and ready for frying. Add approximately 3/4" of oil to a fry pan and heat up to approx. 375. (Notice the oil draining set-up next to the skillet) Place in a tortilla cake in the hot oil and fry for approx. 40 seconds. Carefully flip it as the oil is superhot and cook another approx.. 40 seconds. (As you can see I had an injury to this one) After each one is done I placed on my wire rack with paper towels. Took out some more leftover Cochinita Pibil and added approximately a 1/4 diced onion. I covered this and heated up. I then fried up some eggs. And then started building my enchilada. 1st some sauce. Then a tortilla and some beans cheese, and Cochinita Pibil. Another tortilla, some sauce, Cochinita Pibil and an egg. Top that with another tortilla, some more sauce and some cheese and place in the pre-heated kamado. (At 325) Here it is after 10 minutes. (Note: My wife told me to tell everyone to warn whoever is going to eat this that the plate is very, very hot. Don’t ask her how she knows this!) Here it is plated up with sunny side up egg on top and a Mimosa. Action Shot! And the Money Shot! Off the Charts Goodness! Thanks for looking.
  5. Remember this cook? Well I had quite a few leftovers from it so I thawed a package out to make some enchiladas. I started out by making up a rojo sauce. Here are most of the ingredients: Stemmed and seeded the Guajillo chili’s and then place in 3 cups of water to re-hydrate. While that was happening I sliced up half an onion and two tomatoes. I placed the guajillo chili’s, onion and tomatoes in the blender and took them for a spin. I then added the rest of the ingredients and transferred to a sauce pan. Brought it to a boil and then let it simmer for 30 minutes. After the sauce was done I took half a package of Cochinite Pibil and placed it in a bowl with some onion. I covered this and reheated. I then setup my work space to roll the enchiladas and dip a warmed tortilla in the sauce on both sides I placed it in the baking vessel and added cheese and Cochinita Pibil mixture. And roll Once the baking vessel is full I placed them in the pre-heated (to 300) kamado. After 10 minutes, add cheese on top and continue to bake for another 5 minutes. Here they are plated with rice, beans and a nice cerveza. Here’s the Money Shot. It was good! Thanks for looking.
  6. For Valentine's Day I asked my wife what she wanted me to cook. She asked for chicken and roasted veggies. If you remember a few weeks ago I purchased some chicken from my local Mexican market. It was call Piernitas de Pollo Marinadas and I've tried to recreate it here to some extent. The day started out with Red Roses and little heart shaped chocolates for my Valentine. Here's the chicken I started with. I recreated the rub from the ingredients I read from the package I had and then added a little bit of heat to go with it. Here it is with the rub on and sealed up to marinate. I'll post more pics once we put them on the grill.
  7. I know a Turkey, a Ham or a Prime Rib Roast is a more traditional Christmas dinner but here in Low Cal many celebrate Christmas with Tamales. As a change up from the last couple of years we decided to do Tamales again as it’s an easy dinner to prepare. (So long as you’re buying the tamales instead of making them yourself) I started this cook by grabbing my car keys and heading down to the store to buy 2 different kinds of tamales. (Green Chili & Cheese and Pork) My family arrived around 1:30 so I broke out the appetizers to keep everyone happy. First the ABT’s. Guacamole & Pico de Gallo with chips. Around 4:30 I took a large stock pot and fashioned a steaming tray in the bottom. Loaded in 16 tamales (8 & 8) and took them out to my gasser’s side burner. Here’s the dinner table waiting for the photographer to finish. I didn’t get pictures of the actual plated dinner that day but the next day we had them again and this is what they looked like. Yum!
  8. This is a simple but delicious and quick dinner. I had picked up and froze this package of skirt steak from Costco. (Good stuff) I thawed it out and placed it on a blazing hot kamado. After approximately 10 minutes, flipping every 2 minutes, it was done. Take it in on my cutting board. (Notice the direction of the grain) I cut each piece in half along the grain and then slice it against the grain. And make some delicious Carne Asada tacos. Yum!
  9. After the Tuna I cleaned the Dorado. (Also known as Mahi Mahi but in Mexico they are call Dorado) Here are a few pics. I started out by wheeling my big gasser over to hang over the grass. (I didn’t want the blood to be dripping on my patio) Brought out the cutting board and any knives that I thought I might need. (I sharpened them first as sharp knives are essential for this process) Took the ice bags off the fish and the Dorado out of the ice chest. If you don’t want to know how to cut the fillets off a Dorado then you can skip the next batch of photos. It’s much like cutting up the tuna. Start by making the first cut starting just in back of the eyes and cut around the pectoral fin and then back towards the head in a lazy “V” shape. Now cut along the dorsal fin all the way down to the tail. Now cut back up the underside along the fins all the way to the first cut. Try to avoid the stomach as there is nasty such in there. Now grab hold of the skin and pull it back all the way to the tail and cut it off. (You may have to get it started with the knife before you can grab it) Now cut along the blood line in the middle. As Dorado are so thin I was careful not to cut too deep on the initial cut along the dorsal fin. If you cut to deep the first time the meat can come loose when you rip the skin off. Once you're deep enough along the dorsal fin the top fillet should be able to be pulled out by gently sliding your fingers along the dorsal fin and spine. Now I cut out any residual blood line and cut it in half so it will fit in a gallon zip-lock bag. Now for the bottom fillet you repeat the above process. Unfortunately the bottom is much harder as there are bones you have to cut out of it. And now repeat this on the other side. Now I took some of the fillets and cut them to size. Sprinkled on a generous amount of Tajin seasoning (thanks Jack) and placed them on the kamado. It was approximately 400 degrees. I let them go for approximately 2 to 3 minutes per side. (You don’t want to overcook them) Cut the pieces up into taco size pieces. And made one of the best fish tacos I’ve ever had. (Fresh tortillas, fresh Dorado, fresh cut cabbage, fresh Pico de Gallo, Mexican cheese, White sauce and Tapatio Hot sauce ) Oh Yum! Thanks for looking.
  10. How do you use up a large container of Pepper Stout Beef? Well one way is to make Machaca Con Huevos with it. In CI skillet with some additional onion and peppers. Add the huevos. And plate. Muy, muy bueno!
  11. Remember this cook? http://www.kamadoguru.com/topic/14101-25%E2%80%9D-ribeye-steak/ Well what do you do with 3 lbs of cooked steak when my wife isn’t a big fan of red meat? Since she loves Mexican food you make steak burritos with it. Here is approximately 1 1/2 lbs diced up. Now in the CI skillet with some frijoles in back. I added approximately 1/2 cup of this sauce. (Good stuff) This is what it looks like after being heated. Now heated up a tortilla and added some frijoles, steak mixture and cheese while still on the griddle to keep everything hot. Now some Pico de Gallo, sour cream, lettuce and some Tapatio hot sauce. And rolled. Delicious! Thanks for looking.
  12. I'm a big fan of the Carne Asada at Trader Joe's, in fact, I've never even tried to make it better, because for us it's a great quick meal. Since I now have the Akorn, I wanted to see how the black beauty elevated the marinated goodness... Here's the stuff I buy. Coming up to room temp while the Akorn reaches 550 and my rice cooker does it's magic. (I only use Thai Jasmine). Pulled off, about to be foiled and popped in the cooler while I do a few corn tortillas for on the side and prep my beans, red onion, tomato, lime, romaine, guacamole and a rum n' pineapple. The final plate of Carne Asada. Tasted better than it ever did on our gas grill but next time I will run it closer to 700 and do a fast sear, I'm getting braver with the temps. And yes, I've been filling my bowl since all advised! I love my Akorn.
  13. This is The Chili Relleno Encounter thread. The opponents will post their entries here.
  14. I’ve been having internet problems all day and it just now starting to work with any consistency. Needless to say I was running behind. When you’re in a hurry for some great food it’s great to have some packages of pre-marinated meat just waiting to be thawed. Slapped them on the grill. Sliced them up. I had already whipped up a batch of Pico de Gallo. First of 3 awesome tacos for dinner. Yum!
  15. Our friends called and wanted to have dinner with us but I was already making enchiladas. No problem, we deliver on request. Here are most of the ingredients for the Verde sauce. And now on the kamado for a nice roasting. When everything is done, I skin and seed the jalapenos. now into the blender with everything else for a spin with the juice of one lemon and one lime. Now I take 2 chicken breasts I cooked up from my 6th of July party. and shred (in this case I chopped) them and add 1/2 diced onion and 1 cup of crumbled Queso Fresco. Pour some of the sauce in the bottom of your baking vessel and some in a bowl to dip the corn tortillas in. Heat up your tortillas, dip them in sauce and divide equal amounts (I used 3 heaping tablespoons each) of the chicken mixture into each tortilla and roll up. Once full cover with cheese And place it in the kamado (at 325) for 20 minutes. And it’s done. Now I covered with foil and we drove this over to our friend’s house for dinner. Here is the plated shot taken with my phone camera. Good stuff!
  16. I cooked some more Beef Flap Meat Carne Asada tonight. This time I used my Kenmore Kettle. I had also purchased some tostada shells so here we go. Spread out some sour cream. some frijoles And Carne Asada And some lettuce and Salsa Fresca. (Not shown was the final touch of some Tapatio hot sauce) Oh Yeah!
  17. I'm in Denver now, but still pine for Happy Joe's taco pizza from Iowa. I did a version today on the Akorn. It was pretty good. You have to use Doritos Taco chips, though. It's what makes taco pizza for me. Without the chips, it's just pizza. My stock dome thermometer was about 450, couldn't wait any longer. It works. One of these days, I want to try something at 600 degrees.
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