Jump to content

Search the Community

Showing results for tags 'mexican'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • 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

Found 39 results

  1. 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” slices. I placed this into a large container, covered it and placed it into the fridge. I now gathered up the ingredients for the al pastor marinade. Here’s the recipe I used. (It’s a combination of several recipes I watched on YouTube) Not shown in the picture are the pineapple juice and the vinegar. 8 lb bone-in pork shoulder (deboned) 4 tablespoons achiote paste (I used 1 – 3.5 oz. brick) 2 guajillo peppers (seeded and re-hydrated) 2 ancho peppers (seeded and re-hydrated) 3 Chipotle peppers + all the adobo sauce from 1 - 7 oz. can 5 garlic cloves ¼ small white or yellow onion 1 oz. Piloncillo (substitute brown sugar if you can find it) 1 tbsp. dried oregano (preferably Mexican) 1 tbsp. cumin 1 tbsp. salt 1 tbsp. pepper 1 tsp. cinnamon (preferably Mexican) 1 tsp, cloves ½ cup pineapple juice ½ cup white vinegar ¼ cup OO ¼ cup of the water from re-hydrating the peppers ¼ cup orange juice ¼ cup lime juice 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds (for the spit/trompo) (Note: I only had some small guajillo chiles so I used 6 of them) Everybody went into the pool for a spin. I poured some marinade into the bottom of a very large bowl and then some pork slices. I repeated this process until all the pork was in the bowl and pour the rest of the marinade over the top. I then stirred it until everything had a nice coating. Now how will I cook this? Tacos al pastor is a dish developed in central Mexico that is based on shawarma spit grilled meat brought by Lebanese immigrants. It is traditionally cooked on a vertical spit known as a trompo. I don’t have such an exotic grill, so I had to improvise. I had found this indoor grill plate at a local thrift store for $2.17 and used it to create a vertical spit. I now peeled and sliced up the pineapple And started my vertical trompo stack adding a slice of pineapple and red onion after every 6 or 7 layers of meat. I place the stack in the center of my weber redhead with coals all around it. I then setup my craving station. Here it is after approximately 30 minutes. After approximately 75 minutes I removed the trompo and craved off the outer charred layer. (The char is an important part of the taste profile) I then placed the trompo back in the redhead to char the outside again. So pretty! I then repeated the process another 3 times. After I had trimmed off the outside 3 times I set up my taco cart errrr bar and started to assemble my street taco plate. Oh Yum! Here it is served up with a Modelo Especial. This was a little on the spicy side but oh so delicious! Thanks for looking.
  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 ground) ½ tsp. cloves (preferably fresh ground) 1 tbsp. cinnamon (preferably Mexican canela and fresh ground) 10 garlic cloves ¾ tbsp. Salt 1-1/4 cups fresh sour orange juice OR 1 cups fresh lime juice plus 1/2 cup fresh orange juice 1 large (8.5 lb.) pork shoulder 1 lb. package of banana leaves (Note: Some add peppers to the marinate but I don't as my wife and MIL don't like the heat. It tastes great without it and you can always add any kind of heat / salsa to it later as Rick mentions) Directions: Measure the achiote seeds or powder and oregano into a spice grinder, adding the black pepper, cumin, cloves and cinnamon, and run the grinder until everything’s as powdery as you can get it (you may need to work in batches). In a blender, combine the ground mixture with the salt, the garlic and sour orange juice (or lime juice plus orange juice). Blend until smooth—there should be very little grittiness when a little is rubbed between your fingers. If you’re working ahead, pour the mixture into a non-aluminum container, cover, refrigerate 6 hours or longer. Before using, blend the mixture again to give it an even smoother texture. (The long steeping and second blending isn’t absolutely essential, though without it the marinade may be a little gritty.) Here's a link to Rick Bayless's recipe: http://www.rickbayless.com/recipe/cochinita-pibil/ Pickled Red Onion: (From Rick Bayless’s recipe but I tweaked it and adjusted it for 2 onions) 2 large red onions, sliced 1/8 to 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: While the meat is cooking, prepare the onions. 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-orange combo) and stir in 1 teaspoons salt. Add 1 habanero cut in half if you want a little heat. (Hint: it doesn't add that much) Cover and set aside until serving time. Here is an 8.5 lb. pork shoulder I trimmed most of the fat cap off and then scored it on both sides. I mixed up the ingredients for the marinate and poured it over the pork on one side and then the other. I covered it with foil and let it rest in the fridge overnight. In the morning I started prepping the banana leaves to get them more pliable by heating them up in the oven. I place 2 sheets of wide aluminum foil in opposite directions. On top of this I place 2 sheets of parchment paper in the opposite directions of the foil. And now I place on some banana leaves. I overlap all the joints by a good 3 to 4 inches and alternate the direction of the leaves to try and minimize leakage. Now I can wrap up the pork shoulder in the banana leaves and tie with butcher’s twine. (Note: This is much harder than you’d think. Try to have someone there to help tie the knots in the twine.) Then parchment paper and finally the aluminum foil. (Wow! I could work in the shipping department. ) OK I now light start up the kamado with a full load of lump and set it up for indirect cooking. Once it gets up to 325 I put on the Cochinita Pibil package. Let it get up to 350. I going to check it in 4 1/2 hours to see how things are going. While I’m waiting I made up some Pickled Red Onion and some fresh tortillas. Was able to relax a little and then checked the I.T. of the meat. Yes! Now I carefully unwrap my package. And transfer it to an aluminum pan. And continue unwrapping. OH IT’S JUST LIKE CHRISTMAS! Fish out all the banana leaves And the bone And pull the meat. It was literally so tender that I could’ve just stirred it with a spoon and it would’ve fallen apart. And now for the moment of truth! Here it is plated in some tacos with some Tostones appetizers, radishes and guacamole and chips. Off the charts goodness!
  3. 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 Killer Hogs BBQ Rub on all sides 3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco) 4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes 5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more 6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D ) GLAZE 1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste. 2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat TOPPINGS 1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro) 2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt) 3. Grilled pineapple on the same grates I cooked the pork on 4. Cojita Cheese 5. Cilantro 6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water) Please enjoy the pictures, and as usual, ask any questions!
  4. 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. Seared them for approximately 5 minutes each side and proceeded to shred them. Now I made some Mexican rice. Most of the ingredients are here. While the rice was cooking I made up the enchiladas and put them on the kamado at 300 degrees for 15 minutes. Here they are plated up with the rice, some frijoles and a Modelo Negra. Muy Bueno! Thanks for looking.
  5. 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 cut these up into taco size pieces across the grain and made up 3 tacos served with Negra Modelo, some sliced radish and a grilled yellow pepper. Muy Delicioso!
  6. 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 not dead I’m finally posting another cook. This is one of our favorite things to make. I noticed a vacuum packed package of some BBQ chicken in the freezer drawer. This was from this cook: https://www.kamadoguru.com/topic/29667-4th-of-july-dinner-chicken-2-ways/?tab=comments#comment-39879 I also had all the ingredients for some Verde Enchilada Sauce. I took most of this out to the kamado and roasted them and then put everything in the blender for a spin. I added some canned enchilada sauce to this. I then pulled the chicken and added some diced onion and some queso fresca to it. I set up my work area and rolled up a dozen enchiladas and then poured some more sauce on the top. I covered them with some Mexican 4 cheese blend and took them out to the 375 degree kamado. Here they are after 15 minutes. Here are 2 plated up with some homemade Mexican rice, some spicy pickled carrots, some frijoles and a Negra Modelo. Muy Bueno!
  7. 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 them. Now stuff them with Monterey Jack cheese. Now dredge them in flour. Separate the whites from the yolks. (One egg for every relleno) Now beat the egg whites (and 1/8 tsp. Lemon juice for every egg white) with a mixer until stiff. Then add the gently beaten egg yolks and gently mix in. Now out to my gas grill to cook them up. Heat approx. 1/2" of oil in your skillet. Now dip each relleno in the egg mixture and fry up. I heated up some frijoles and Spanish rice and plated it up with some Queso Fresca and Tapatio hot sauce. Muy Bueno!
  8. 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 this I made up some Mexican rice. Ingredients: Sautéed the veggies and then added the rice for 5 minutes and put this in the rice cooker with the liquids. Here are the ingredients for the Chile Rellenos. I roasted the chiles and put them in a plastic bag to steam for 15 minutes. I then then skinned them, sliced them and seeded them. I stuffed them with the Queso Oaxaca, dredged them in flour, dipped them in the beaten egg mixture and the fried them up on both side for 3 minutes. While I was cooking the rellenos my wife cooked up some frijoles. Here it is everything plated up with some tortilla chips, some pickled carrots and a Coronado Brewing Sting Ray IPA. Muy Delicioso Thanks for looking.
  9. 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
  10. 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. Cut up the Carne. Added a layer of Costco’s Mexican 4 cheese blend and then the Carne and baked it in the kamado. While it was baking I made up some Guacamole with some of the Pico in it. After baking for 8 minutes I brought it in and assembled the Deluxe Nachos. Here it is served up with my favorite Mexican beer Negra Modelo. So good! Thanks for looking.
  11. 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. Enchiladas baking and then plated with some canned frijoles and a Negra Modelo. Thanks for looking.
  12. 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 grain to the meat) I made up some of my carne asada marinate. (See link for recipe https://www.kamadoguru.com/topic/27158-carne-asada-street-tacos/#comment-363886) Un-packaged the meat. Notice the way the grain is running. Trimmed it up and cut it into more manageable pieces. I cut these with the grain as I’ll be cutting it into taco size pieces across the grain once it’s cooked. Gave these a bath and massaged all around and then placed it into a 1 gallon zip-loc for a 4 to 6 hour get to know each other rest. While it was marinating I made up some Avocado Tomatillo salsa. Here are the ingredients: Everything in the salsa blender and gave it a good spin. I usually break out the Weber on fast cooks like this and did so again. Placed most the meat over the coals and alternated the pieces to give each a nice char. While it was cooking I heated up some tortillas. Meat is ready so I sliced it up against the grain. I did some well dome for the wife and some medium for myself. I then set up my Taco Cart errrr Bar and made 3 delicious tacos with some pickled red onions, a slice of water melon and a Negra Modelo. Up the close up. So delicious! Thanks for looking.
  13. 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 likes to add some minced garlic and some OO but I usually leave this out as a batch will last longer without them. (I make a batch almost every week and use it up throughout the week) Combine all the ingredients and stir. You can eat it immediately but I like to cover and let rest for 1 hour before doing so. Photos of process below. Cover and rest in fridge. Thanks for looking.
  14. 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 a batch of Pico de Gallo. (See link for recipe: https://www.kamadoguru.com/topic/31022-pico-de-gallo-my-way/) I lit up the kamado and unpackaged the skirt steak. Sometimes they come in two pieces and other time them come out as one long piece like this. I cut it up so that it would fit on the half that I had a fire going on. Flipped. I warmed up some corn tortillas. Once it was done I cut it up into smaller size pieces so I could cut it against the grain. (Important to do with skirt steak) Brought it inside and cut it into taco size pieaces. And plated up one of my favorite meals. Delicious! Thanks for looking.
  15. 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 store bought sauce to increase the amount) A few months back I had cooked up a mess of chicken (Piernitas de Pollo Marinadas) and I had vacuum sealed a bunch of it for just this sort of occasion. (Link: http://www.kamadoguru.com/topic/29040-piernitas-de-pollo-marinadas-y-elote-its-whats-for-dinner-2/) I thawed out a package and pulled it for the enchilada filling. I added a cup of queso fresco and ½ cup of diced onion and mixed it together. I set up my work area, dipped a warm tortilla in the Verde sauce and rolled up the enchiladas. Poured some more sauce over them and spread on some Mexican cheese. I placed them on my preheated (to 300) kamado for 15 minutes. Unwrapped my corn and made it up elote style and plated it with the enchiladas, some Mexican Watermelon Salad and a Negra Modelo. Muy delicioso! Thanks for looking.
  16. 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 going for a casserole rather than stuffed, the peppers were slit open to seed – much easier that way. 2.5 pounds of the chorizo was browned in a pan with the largest poblano chopped up for extra flavor, plus diced bell pepper, chopped onions and some garlic. We had not used this chorizo before ( La Paloma brand ) and we really liked the flavors of the sausage. The peppers, meat mixture, Chihuahua and Queso Fresco cheeses along with some sharp cheddar were layered in the greased Lodge 7.5 qt dutch oven. A topping of cheddar and queso was the final addition – with the cheddar acting as the melting cheese to bind the queso as the topping browned. The dish was baked, uncovered and indirect, on Joe at 375 degrees with application of mesquite wood smoke for about 35 minutes – until it looked and smelled just right. Served with a simple side salad. Delicious for dinner and quite filling. These particular poblanos has just the right "heat" level to pair with the mild but flavorful chorizo. The casserole reheated was great for breakfast the next morning, too!
  17. 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 some shredded Mexican cheese and some avocado salsa Also made up a second one with Pico de Gallo, Mexican Creama and some Tapatio hot sauce. So good! Thanks for looking
  18. 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 ingredients set out already. I love this pre-marinated skirt steak they sell at Costco. Also shown are a batch of Pico de Gallo I had made up on Wednesday, Costco Mexican cheese, corn tortillas from the local tortillaria, some Jocoque cream and some Tapatio hot sauce. Also had the stopwatch feature set on our ipod. Wasted 6 seconds just to get a pic of the stopwatch going. Cut the meat out of the packaging and placed it on the grill. This took 3 minutes. I then started warming up the tortillas. Meat flipped at 7 minutes. After another 7 minutes it was done. Cut it up into Taco sized pieces. And made up 3 tacos and plated them with a nice cerveza. Money shot! And we’re ready to eat! One of my favorite meals in fewer than 30 minutes. Thanks for looking.
  19. 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 overnight rest. Here it is the next day. I had tried to buy fresh banana leaves at the local Mercado. Unfortunately they were out of the fresh and I had to settle for the frozen. These are still good but obviously fresh is better. (See why?) Since I had frozen leaves I knew I couldn’t make my banana leaf package like I normally do so I lined another aluminum pan with them. I placed the pork butt into the pan and poured all the of marinate that had settled to the bottom over it. Folded the leaves over it and covered this with a double layer of foil. I then placed that on my preheated kamado and I'll check it in approximately 3 1/2 hours. While it was cooking I made up some Mexican rice, frijoles negros, some guacamole. and some tortillas. After 3 1/2 hours it was at 201.5 I.T. (Almost there) After it reached 208 I pulled it out and let it cool for 20 minutes. I then took the foil and the banana leaves off / out and found a beautiful piece of meat. I transferred it into a big SS bowl to pull it so I could fish out any little pieces of banana leaf that didn’t come out the first time. After I did this I poured the remaining marinate over the meat and stirred it in. Here is everything plated with a Negra Modelo. (Cochinita on some banana leaf) And here is the Money! Muy Beuno! Thanks for looking.
  20. 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-orange combo) and stir in 2 tbsp. white vinegar and 1 teaspoons salt. Add 1 habanero cut in half if you want a little heat. Cover and set aside until serving time. I use a Mandolin to slice up the onion. (Careful now! ) I used a large sauce pan as my bowl and boiled the water in it. I then put the onions in it and stirred them for 30 to 45 seconds. Dumped them into a colander and put them into a 1 qt. ball jar. Poured in the juice, vinegar and salt mixture and then added the Habanero and closed it up for a nice get acquainted rest. This is good for up to a month in the fridge and goes great with all kinds of dishes.
  21. 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 onion to the pool and stirred. Here is the flap meat. I cut it into more manageable pieces and put it plus the marinate into a gallon Ziploc and massaged it to get good coverage. While it was getting happy I diced up some more onion and cilantro and made up some Avocado Tomatillo salsa. Later I got my Weber OTS ready and lite up some charcoal in my chimney. Once it was up to temp I put on the meat. Once it was close to being done I warmed up some street taco tortillas. Once everything was done I cut up the meat into strips and then approximate 3/4" pieces. I then set up the taco cart, errr I mean bar and we sat down to eat. Plated street taco style with a Negro Modelo. Muy delicioso! Thanks for looking.
  22. 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 Youtube video about Nopalitos. I started out by making some Mexican rice. (Which has plenty of veggies in it) Here are the ingredients for that. See this link for the full recipe. http://www.kamadoguru.com/topic/24634-mexican-rice/ I then made up some flour tortillas. See this link for the full recipe / post. http://www.kamadoguru.com/topic/25953-flour-tortillas/ I then cut up the onions and bell peppers and some zucchini and yellow squash. For the fajitas marinade I cut up 3 limes and squeezed them into a bowl. I added 1/4 cup of OO and 1 tablespoon of chipotle chili powder and 1 teaspoon of cumin and stirred. I then place all these veggies in a gallon zip lock and poured the marinade over them and let them rest for a while. Then I prepped my Nopalitos. My wife wanted to spread then out this way. I smeared on a little oil and then sprinkled on some fajitas seasoning and let them rest a while. I had made up some Pico de Gallo on Sunday. I used that to make up some Guacamole. (A couple of stones left in to keep it from turning brown) I got the kamado going and took out the nopalitos. I put on most of the nopalitos along with a couple of Mexican green onions and yellow peppers. When the nopalitos was close to being done I dumped in my veggie bag with all the marinade into my very hot 12” CI skillet. This is to start the cooking process. I had pulled out as much of the squash out as I could and put it on the grill. I took the nopalitos in and cut it up but forgot to get a pic of it. I now set up my fajitas bar with some black beans, rice, guacamole and Mexican creama. I had got my Fajitas Platter very hot and loaded it up with the pepper and onions, nopalitos and the squash. Here is that photo. Close up of the nopalitos. And here are some nopalitos fajitas tacos plated up. Nopalitos are not meat but very tasty and this was a very delicious meatless meal. Thanks for looking.
  23. 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.
  24. 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.
  25. 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.
×
×
  • Create New...