The Missus really has taken the homemade tortilla project to a whole new level. We purchased some fresh masa Sunday afternoon, and it's a world better than the dry mix she had been using. While that was good, these tortillas are without question, the best I've ever eaten!
First, I whipped up some salsa roja using chile de arbol, chile de guajillo, onions, garlic, roma tomatoes, tomatillos, salt, lime juice, cloves, cinnamon, and some other stuff. Then I made some fresh pico de gallo:
Then I pulled out some marinated carne asada as well as some Salvadoran Chorizo:
Next I set up my Kingsford Oval for indirect with a small piece of oak:
On went the meat, and while that was cooking, The Missus began making tortillas and got the chorizo going:
About 15 mins later, I finished up the carne on the hot side of the grill:
Finally, we served up the tacos topped with the pico de gallo and salsa roja.
The tortillas were soft puffy discs of indescribable goodness! The meat was great, and even my spontaneous salsa roja hit the spot.
First, I whipped up some salsa roja using chile de arbol, chile de guajillo, onions, garlic, roma tomatoes, tomatillos, salt, lime juice, cloves, cinnamon, and some other stuff. Then I made some fresh pico de gallo:
Then I pulled out some marinated carne asada as well as some Salvadoran Chorizo:
Next I set up my Kingsford Oval for indirect with a small piece of oak:
On went the meat, and while that was cooking, The Missus began making tortillas and got the chorizo going:
About 15 mins later, I finished up the carne on the hot side of the grill:
Finally, we served up the tacos topped with the pico de gallo and salsa roja.
The tortillas were soft puffy discs of indescribable goodness! The meat was great, and even my spontaneous salsa roja hit the spot.
