Jump to content

Search the Community

Showing results for tags 'mexican'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

  1. With the wife and I on the Weight Watchers plan, I’ve been avoiding some of my favorite Mexican dishes. Now that I think about it, this really isn’t necessary if I’m carefully what I choose and how I prepare the dishes. Take fajitas for example. A protein, seasoning and some veggies. Made with boneless, skinless chicken breasts and not much oil the fajitas themselves are only 1 point per serving. I can live with a diet that includes chicken fajitas, can’t you? Well, that leads me to the sides. Made carefully many of the sides are 0 to only 2 points per serving. Follow along with me and I’ll sh
  2. In my other post, I was asked if I would post the recipe for this. It is not mine but is based on Rick Bayless's recipe. I tweaked the cooking method and adjusted for 8.5 lbs. of pork. The pictures below the recipe were from last years cook and are there to give you a better idea of how I cooked it. (I apologize in advance for the length of this post) Here are the ingredients for the marinade and the pickled onion: Marinate: 4 tbsp. (about 2 ounces) achiote seeds / powder 1 tbsp. dried oregano, preferably Mexican 1 tbsp. black pepper (preferably fresh ground) 1 tsp. cumin (preferably fresh
  3. The wife and I are doing the Weight Watchers program so I’m eating quite a bit differently that I did in the past. This was cooked inside on the stove top, but thought I’d share it anyway. (As it was delicious!) Ingredients: cooking spray (I used some Red Pepper infused OO spray) 1 medium Golden Potato, Diced into approximately ½” pieces ½ cup onion, chopped 1 medium poblano chile, seeded and diced. (Mine was small so I added some Bell Pepper I had left over) 1 cup corn 1 cup black beans, drained 1 cup zucchini, Diced into approximately
  4. Wanted to start Super Bowl Sunday out right. I decided on Huevos Rancheros. Started out making the sauce by sautéing some onions and bell pepper. Once they had started to wilt, I added a can of diced tomato. After that had cooked for a few minutes, I added a small can of rojas enchilada sauce and let this simmer for 15 minutes. After the sauce was done, I cooked up some potatoes. (While these were cooking, I cooked up some black beans inside) Grilled up some tortillas. And finally cooked up some eggs. (these were for the wife’s dish)
  5. I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one. I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.) I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier) I cut it in half and deboned the other half. I proceeded to cut it all up into approximately 3/8” slice
  6. Hey everyone! Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little. PORK BELLY 1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply 2. Dried the belly and rubbed it with Kill
  7. Decided to make Chicken Enchiladas again on Sunday. (One of my wifes favorites) Started out making up the verde sauce. Here are most of the ingredients. Roasted most everything. Tomatillos go straight into the blender. Other items need to go inside to be cleaned up. Everyone into the pool for a spin. Add the cilantro and lime juice and spin some more. Now I prepped the chicken breasts to shred. Took 2 boneless skinless breasts and butterflied them, covered with plastic wrap and pounded them flat. S
  8. Carne Asada Tacos are one of my favorite things to make and eat. I make them at least once a month and sometimes many more than that. Today I started by making a fresh batch of Pico de Gallo. Recipe is here: https://www.kamadoguru.com/topic/31022-pico-de-gallo-my-way/?tab=comments#comment-414993 I then took a package of marinated skirt steak and cut it into manageable sizes and placed it on the kamado. I cooked it approximately 6 minutes per side until it developed a little char on it and here is the result. I c
  9. Where the hell has DerHusker been? You may or may not have been asking yourself this question but even if you haven’t, the answer is here. Every year starting in October I get busy doing an animated Christmas light display synced to music and that consumes many many hours of my days. Add to that my work has exploded and I’m as busy there as I’ve ever been and finally we take care of my 92 year old MIL who has Alzheimer’s. Add all these things up and something had to give and that something was cooking. So I’ve been away from cooking and this site for quite a while and just to prove that I’m
  10. I love Chile Rellenos and I caught some Poblano peppers on sale so I decided to make them. (I never knew just how much work they are to make before today) So first I assemble the ingredients to make the Relleno sauce. Next I roast them on the kamado. I peel and seed the jalapeno as I have a guest that doesn’t like anything too hot. And put them in my blender. Next I assemble the ingredients to make the Chiles. Now I lower the grate on my kamado and roast the peppers. After roasting I place them in a plastic bag to steam for a while. After 10 minutes I skin and seed
  11. Since Pasilla peppers were on sale I just had to make Chile Rellenos. I’ve made these before and posted the recipe and method so I’ll keep this a little short and just post some links to the recipes for those that care about that. Rellenos: https://www.kamadoguru.com/topic/9934-chile-rellenos/?tab=comments#comment-106251 Rice: https://www.kamadoguru.com/topic/24634-mexican-rice/ First on I made the relleno sauce. Here are the ingredients. I roasted the all veggies and then put them in a large blender and gave it a spin. After
  12. This is one of my favorite fast meals. I buy this seasoned skirt steak at Costco. Fire up the grill. Cut the skirt steak into more manageable pieces and cook them up until they just start to get some char on them. Bring them in and cut each piece across the grain into taco size pieces. Serve on fresh (and warmed) tortillas with Mexican cheese and fresh made Pico de Gallo. Pure deliciousness! Thanks for looking
  13. Appetizers come in so many forms. One appetizer dish that is served at many restaurants is Nachos. I wanted to make some but push it up a notch or 2 with Deluxe Carne Asada Nachos. First I picked up some fresh tortilla chips at the local tortilleria. (Note: Esperanza’s is where I get all my tortillas as they are made fresh every day and still warm on the shelves) And some pre-marinated Carne Asada from the market. I then made some of my Pico de Gallo. Grilled up the Carne Asada. While it was grilling I stared the layering of the chips.
  14. Last weekend I made some enchiladas verde con pollo along with some Mexican rice. I’ve made the enchiladas and rice lots of times and have already posted the recipes here (See links) so I’m just posting the pictures of this cook with little commentary. https://www.kamadoguru.com/topic/12654-enchiladas-verde-con-pollo/ https://www.kamadoguru.com/topic/24634-mexican-rice/ Some of the ingredients for rice. Pics of the ingredients for the Verde sauce and process. Making the Enchiladas. Enc
  15. Father’s day was a hot day out here in So (Lo) Cal. I wanted to cook something different but something both the wife and MIL would eat as well. Flap meat is a lesser known cut of beef although it’s fairly popular here in the So (Lo) Cal area. Many markets sell it thinly sliced plain or pre-seasoned for carne asada. They slice it thin so it cooks fast and you gets a nice crust / char on it. I wanted something a little different that the normal way they sell it, so I had the butcher bring me a whole one from the back. (It looks a lot like skirt steak but with a larger grai
  16. A lot of folks have a recipe for Pico de Gallo and most are similar but slightly different. Here is the way I make mine. This is great on Tacos, In Burritos, mixed with eggs, in a salad or just for dipping chips. Here are the Ingredients: 3 tomatoes (Seeded and diced - I usually use Roma but a smaller garden variety would also work) 3 medium jalapenos (Seeded and diced) 3 slices of red onion (Diced) 3 slices of yellow onion (Diced) 4/5 stalks of green onion diced. (Diced) 1 small bunch of cilantro (Minced) Juice of one lime. Note: Tyler Florence li
  17. I was going to make tacos today even before I knew of the NFL Kickoff Speed Challenge so I took some pics with my phone camera. (Just like I would if I was tailgating) I buy this pre-marinated skirt steak at Costco and usually have 2 or 3 in the freezer at any one time. It makes up some delicious taco fixings and can be done from start to finish in under 30 minutes. (I know this is so as I have timed myself. (Assuming you’ve made up the Pico de Gallo in advance) See link: https://www.kamadoguru.com/topic/28310-carne-asada-tacos-in-under-30-minutes/#comment-379507) I had made up
  18. When planning what to cook, I ask myself what I want but also what do I have on hand that I can use up. I was craving some Mexican food and I had lots of precooked frozen chicken, watermelon, some tomatillos and tortillas on hand. I decided to make up some Chicken Enchiladas with Verde sauce and watermelon salad. I start out by making up some Verde sauce. Here are most of the ingredients. Everybody on the kamado along with some corn for elote. Once everything was nice and roasted I skinned and seeded the jalapenos and placed it all in a blender for a spin. (Note: I added a can of
  19. A Poblano, Chorizo & Cheese Layered Casserole On a Restaurant Depot run to pick up a packer brisket and other supplies, a 5 lb bag of beautiful large fresh poblano peppers and a 5 lb chub of 'mild' Mexican Chorizo somehow managed along with some cheeses to jump into the cart – well assisted by my son and I in making that leap. This is what we (well my son anyway, as he was lead chef on the meal) prepared from those fixings: I blistered the poblano peppers on Big Joe over direct heat and then steamed them in a covered bowl. Next was peeling and seeding. Since we were go
  20. On the 4th I cooked up a mess of chicken that I had got on sale for $.67 per lb. Link: http://www.kamadoguru.com/topic/29667-4th-of-july-dinner-chicken-2-ways/ We ate it on the 4th and 5th but still had lots of leftovers to vacuum seal and use at a later time. I had purchased a package of toasted tortillas for tostadas so last night was one of those times. I broke out a package of 3 thighs that I pulled off the bones and heated up some frijoles . Took a tostada shell and spread on the frijoles. Added the pulled chicken Lettuce, green onion and some cherry tomatoes we had. Then s
  21. My wife often complains that I take too long to cook the meals I make so there was a “30 Minute & Under Meal” Throwdown going on that was just what the wife ordered. I must say that when you’re on the clock you really have to think things out a whole lot more. Preparing the grill was not included in the 30 minutes, but what’s the fastest way to get a load of charcoal going? Chimney on the side burner of course. I left it on here for around 5 minutes. I then moved it over to my Weber OTS and it was ready 5 minutes later. I then went into the house where I had all my ingredien
  22. I haven’t made this in a while so I decided it was time. I had a pork butt in the freezer so I started thawing it out on Wednesday. Started my prep work on Saturday by making up a fresh batch on pickled red onion. Gathered the ingredients for the marinate. Mixed it together and let it rest while I prepped the pork butt. Cut most of the fat cap off and then cut it cross-wise on both sides for better marinate penetration. I then put it in an aluminum pan and poured 1/2 the marinate on one side and then flipped it and poured on the rest. I put this in the fridge for an
  23. Here’s the recipe for the Pickled Red Onion that you’ve seen in some of my dishes. Pickled Red Onion: (Tweaked from Rick Bayless’s recipe and adjusted for 2 onions) 2 large red onions, sliced 1/4 inch thick 1 ½ cups fresh sour orange juice OR 1 cup fresh lime juice plus ½ cup fresh orange juice 2 tbsp. white vinegar 1 tsp. salt 1 habanero cut in half (If desired) Directions: Scoop the onions into a non-aluminum bowl. Pour boiling water over them, wait 30 to 45 seconds, then pour the onions into a strainer. Return the drained onions to the bowl, pour on the sour orange juice (or the lime-o
  24. I’ve been craving some tacos. I made up some Carne Asada with some Nice flap meat the local market had on sale. Here are most of the ingredients for the marinate. Recipe is as follows: (A combination of Tyler Florence’s and one from Allrecipes.com) 2 tbsp. white wine vinegar 2 tbsp. soy sauce 4 gloves of garlic – minced. 2 limes juiced 1 orange juiced 1/2 tsp. salt. 1/2 tsp. black pepper 1/2 tsp. white pepper 1/2 tsp. chipotle pepper 1/2 tsp. dried oregano 1/2 tsp. cumin 1/2 cup EVOO Mix everything up in a bowl Diced up one jalapeno, 1/4 cup packed cilantro and added it plus 1/4 cup diced
  25. I thought long and hard about which way to go with my entry for the “Pass me the Veggies” Challenge. Italian? India? Thai? I finally settled on my favorite cuisine, Mexican. Now Mexican food isn’t generally thought of when you mention veggies but if you think about it a little it could be. (Lots of onion, tomatoes, peppers, beans, etc.) I wanted to make everything as “Veggie” as I could so I settled on some Veggie Fajitas. I was going to use eggplant as a meat substitute but then eggplant isn’t very Mexican. So, I rethought that and came up with Nopalitos. Yeah that’s the ticket. Here’s a Yout
×
×
  • Create New...