bbqgeekess
Babbling Farker
Well I barbecued my first fatty tonight: The Chorizo Fatty.
I made my own chorizo from pork butt that I coarsely ground in my LEM #5, using this recipe: http://www.bigoven.com/recipe/479103/chorizo
Now, let's Get Down with the Ground!
I started by taking the prepared chorizo and hand rolled it roughly into a log, then started rolling it up in plastic wrap :
After rolling up as tightly as I could, I then started twisting each end as many times as I could to form a compressed, almost perfectly formed log :
(I learned this trick from Gordon Ramsey's "Beef Wellington" YouTube video. It works great!)
Then I threw the chorizo log back in the fridge to firm up.
So I decided I wanted to do something special with this fatty I was about to make. I've read here on BBQ Brethren that many like putting fatty slices in sliders (and biscuits, etc.). So I went with that!
Since this is hot & spicy Mexican seasoned sausage, I needed to come up with an appropriate slider with a flavor makeup that complements the Chorizo. Now I like to eat chorizo in both flour tortillas (made of white flour) and corn tortillas (made of masa/meseca flour), so I went with a 50/50 mix of white flour & maseca flour -- with a flavor that's a cross between a flour tortilla and corn tortilla:
I then rolled out the combined dough on a floured counter top and cut out some little sliders. A tray was greased and in they went :
Baked for about 18 minutes in a 350 F preheated oven and these popped out:
(They weren't that brown on the top after 18 minutes baking at 350F. So I put them under the broiler at 500F for 2 minutes to give them a nice color on top.)
I ate one--it was a first for me--and I was in heaven. The flavors melded very well and the sugar was a nice touch as well. You could really taste that corn tortilla taste in them--different from cornbread by far. Amazing!
So we have the meat and the bread to wrap around it; now for the fillers!
Well what Mexican things go well in a burrito and/or taco? How about some onion, cilantro, tomato and red hot sauce? Oh yeah, and what about some authentic Mexican cheese from the Mexican state of Oaxaca?--pronounced wuh-ha-kuh.
So I made a trip to the local Mexican market, where all the employees and customers were Mexican-American but me--it was awesome! :smile:
I picked up some cilantro..
and some lime..
(I already had the onion & tomato at home.)
And here's the very cool item I got from there :
(I bought about a pound of this fine Oaxaca cheese. It melts like Mozarella, and tastes very similar to it.)
A little history :
Okay..
Here they are, the colors of Mexico:
Hey, that Chorizo log is in the fridge nice and cold now. Let's give it a rub!
and toss it in the Mini WSM! (Pre-heated to 300F w/ Apple Wood Chunks)
Now we wait, around an hour or so? Until an internal temp of 180F then pull. I let it rest a bit before slicing.
Cut the masa sliders in half and broil for a couple minutes. Then top each piece with Oaxaca cheese and throw back in the broiler for about 3 more minutes (until browned on top like a Mozerella cheese pizza). Here they are:
WHEW! Now, it's really time to Get Down with the Ground, and eat!
Assemble the lil' guys (from bottom to top): masa slider bottom w/ melted Oaxaca cheese, slice of Chorizo Fatty, slice of onion, slice of tomato, a splash of Tapatio hot sauce (or your favorite), cilantro sprigs, top of masa slider w/ melted Oaxaca cheese.
Serve lime on the side to squeeze on top of the cilantro just before eating. Also reserve a couple of those limes for your cerveza!
And the moment we've been waiting for! :
Approach..
Attack..
and DEVOUR..
Chorizo Fatty Masa Sliders w/ Oaxaca Cheese es muy bien!
Hope the reading was enjoyable, Gracias!
I made my own chorizo from pork butt that I coarsely ground in my LEM #5, using this recipe: http://www.bigoven.com/recipe/479103/chorizo
Now, let's Get Down with the Ground!
I started by taking the prepared chorizo and hand rolled it roughly into a log, then started rolling it up in plastic wrap :
After rolling up as tightly as I could, I then started twisting each end as many times as I could to form a compressed, almost perfectly formed log :
(I learned this trick from Gordon Ramsey's "Beef Wellington" YouTube video. It works great!)
Then I threw the chorizo log back in the fridge to firm up.
So I decided I wanted to do something special with this fatty I was about to make. I've read here on BBQ Brethren that many like putting fatty slices in sliders (and biscuits, etc.). So I went with that!
Since this is hot & spicy Mexican seasoned sausage, I needed to come up with an appropriate slider with a flavor makeup that complements the Chorizo. Now I like to eat chorizo in both flour tortillas (made of white flour) and corn tortillas (made of masa/meseca flour), so I went with a 50/50 mix of white flour & maseca flour -- with a flavor that's a cross between a flour tortilla and corn tortilla:
I then rolled out the combined dough on a floured counter top and cut out some little sliders. A tray was greased and in they went :
Baked for about 18 minutes in a 350 F preheated oven and these popped out:
(They weren't that brown on the top after 18 minutes baking at 350F. So I put them under the broiler at 500F for 2 minutes to give them a nice color on top.)
I ate one--it was a first for me--and I was in heaven. The flavors melded very well and the sugar was a nice touch as well. You could really taste that corn tortilla taste in them--different from cornbread by far. Amazing!
So we have the meat and the bread to wrap around it; now for the fillers!
Well what Mexican things go well in a burrito and/or taco? How about some onion, cilantro, tomato and red hot sauce? Oh yeah, and what about some authentic Mexican cheese from the Mexican state of Oaxaca?--pronounced wuh-ha-kuh.
So I made a trip to the local Mexican market, where all the employees and customers were Mexican-American but me--it was awesome! :smile:
I picked up some cilantro..
and some lime..
(I already had the onion & tomato at home.)
And here's the very cool item I got from there :
(I bought about a pound of this fine Oaxaca cheese. It melts like Mozarella, and tastes very similar to it.)
A little history :
Okay..
Here they are, the colors of Mexico:
Hey, that Chorizo log is in the fridge nice and cold now. Let's give it a rub!
and toss it in the Mini WSM! (Pre-heated to 300F w/ Apple Wood Chunks)
Now we wait, around an hour or so? Until an internal temp of 180F then pull. I let it rest a bit before slicing.
Cut the masa sliders in half and broil for a couple minutes. Then top each piece with Oaxaca cheese and throw back in the broiler for about 3 more minutes (until browned on top like a Mozerella cheese pizza). Here they are:
WHEW! Now, it's really time to Get Down with the Ground, and eat!
Assemble the lil' guys (from bottom to top): masa slider bottom w/ melted Oaxaca cheese, slice of Chorizo Fatty, slice of onion, slice of tomato, a splash of Tapatio hot sauce (or your favorite), cilantro sprigs, top of masa slider w/ melted Oaxaca cheese.
Serve lime on the side to squeeze on top of the cilantro just before eating. Also reserve a couple of those limes for your cerveza!
And the moment we've been waiting for! :
Approach..
Attack..
and DEVOUR..
Chorizo Fatty Masa Sliders w/ Oaxaca Cheese es muy bien!
Hope the reading was enjoyable, Gracias!
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