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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-18-2011, 02:03 PM   #1
Moose
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Smile More Taco Madness w/ Homemade Tortillas!

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.
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Unread 07-18-2011, 02:04 PM   #2
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Very nice!
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Unread 07-18-2011, 02:06 PM   #3
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I'm going to go out on a limb and bet that the el paso tacos my wife is making for dinner tonight won't hold a candle to that mexican fiesta.

P.S. Don't tell her though ....
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Unread 07-18-2011, 02:06 PM   #4
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Yummmm!!!
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Unread 07-18-2011, 02:06 PM   #5
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Outstanding Moose!
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Unread 07-18-2011, 02:07 PM   #6
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Nicely done, hard to beat fresh masa, it is not even the same raw materials.
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Unread 07-18-2011, 02:08 PM   #7
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Looks delicious. What kind of fancy charcoal makes the groovy purple color?
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Unread 07-18-2011, 02:10 PM   #8
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Oh man Moose I could eat that every day. Enter it in the fajita throwdown!
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Unread 07-18-2011, 02:32 PM   #9
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That's my kinda grub right there!!! I'd hit those hard. The corn torts look incredible as well. How was the red salsa? I've never added cinnamon or cloves before. How much did you use?
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Unread 07-18-2011, 02:44 PM   #10
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That's looks so good!
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Unread 07-18-2011, 03:07 PM   #11
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Damn that looks good! I've heard that fresh masa is much better than the dry mix, but I've never tried it.
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Unread 07-18-2011, 03:09 PM   #12
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Quote:
Originally Posted by BobBrisket View Post
That's my kinda grub right there!!! I'd hit those hard. The corn torts look incredible as well. How was the red salsa? I've never added cinnamon or cloves before. How much did you use?
I can vouch that this sauce rocks! But I did not add cinnamon or clove because I had neither but it still came out great and was perfect for fajitas.
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Unread 07-18-2011, 04:07 PM   #13
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That looks fantastic - and now I know first hand your food tastes at least as good as it looks! Y'all ate much healthier than I did yesterday. I ended up farking around with Spam, bacon and hashbrowns. Very nice work - I gotta implement those homemade tortillas.
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Unread 07-18-2011, 04:18 PM   #14
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Looks great Moose, should had that in the throwdown.
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Unread 07-18-2011, 04:21 PM   #15
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Quote:
Originally Posted by BobBrisket View Post
That's my kinda grub right there!!! I'd hit those hard. The corn torts look incredible as well. How was the red salsa? I've never added cinnamon or cloves before. How much did you use?
The salsa roja was good - I'm still trying to tweak it so it's closer to the kind we get at many of the LA Taquerias. There's place in Santa Monica that has the best salsa roja I've ever had. I've gotten friendly with the owner who has promised to give me the recipe, which he indicated had both clove and cinnamon in small quantities. This time I added 1/4 tsp clove and cinnamon.
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