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Found 3 results

  1. 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.
  2. 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.
  3. Since I purchased the tortilla press I’ve been making lots of tacos. You just can’t beat the taste of a fresh tortilla. Well I when grocery store shopping yesterday. I went to the Mexican market for a lot of items but Sprouts had Carne Asada on sale so I went across town to get it there. When I got there they were out of it. Well it was off to another store to get some. I was going to marinate my own but now I running late so a purchased the pre-marinated some. For dinner I first made up some Pico de Gallo and let it rest in the fridge to get happy. I bought some more Masa at the Mexican market. Pinch off a golf ball size portion, roll it into a ball, flatten it somewhat and place it on the press lined with some waxed paper. Press it down into a tortilla and remove. (Note: This waxed paper didn’t release the tortilla very easily so I switched back to saran wrap) Now place on a lightly oiled very hot C.I. griddle for 30 to 40 seconds per side and then remove and place in a tortilla warmer. As I was running late I cooked up the Carne on my weber grill, thinking I could put a full chimney of briquettes on top of my gas grill and get up to temp in a hurry. Here is the chimney all nice and hot. Meat on. This was flap meat so it cooked up in nothing flat. Start to make up my tacos by adding cheese, sour cream and some meat. Now add some Pico and Avo. Decided to go ahead and plate some up instead of just scarfing them down. Here they are with a Stone Cali-Belgique IPA. Money Shot below. Oh yeah!
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