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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-14-2010, 10:26 PM
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#1 |
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somebody shut me the fark up.
  
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Sunday Nite Carne Asada Tacos With Homemade Chile de Arbol Salsa
I found an interesting recipe for a chile de arbol salsa. It called for 50 chile de arbols, NOT seeded. Knowing what I know about these chiles, I opted to seed about 50% of them. Even so, this stuff was HOT! Aside from the heat the salsa was actually wonderful with nice smoky overtones. I also made a spicy jalapeno/tomatillo roasted salsa, but the chile arbol salsa stole the show.
Here's the condiments ready to load on the tacos:  And here's two fully loaded tacos, accompanied by homemade tortilla chips and pico de gallo, courtesy of the missus: 
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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02-14-2010, 11:03 PM
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#2 |
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Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Awesome job man!
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02-14-2010, 11:09 PM
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#3 |
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is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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Good lawd I love me some BBQ pr0n! Yummy.
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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02-15-2010, 01:00 AM
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#4 |
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Moderator
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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MMMM.......I'd hit that!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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02-15-2010, 05:47 AM
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#5 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice job as always!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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02-15-2010, 06:00 AM
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#6 |
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Phizzy
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Gorgeous! That meat in there looks perfectly cooked too!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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02-15-2010, 07:07 AM
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#7 |
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is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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Those are some of the best looking tacos I have seen on the site
I agree with Gore, the meat looks perfectly done. Want to share your recipes for the asada and salsa?? |
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02-15-2010, 07:21 AM
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#8 |
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is One Chatty Farker
Join Date: 03-22-09
Location: Fredericton N.B. Canada
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Looks like some good eats
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MILLSY AND I AM A MEATATARIAN |
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02-15-2010, 01:41 PM
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#10 | |
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somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
1/2-1 Cup Fresh Squeezed OJ Lawry's seasoning salt. Fresh cilantro and onion slivers. Sprinkle salt on both sides of each piece of meat. Then put some OJ in a glass baking dish, enough to cover. Then sprinkle some onions and cliantro on the bottom. Then place the first layer of meat in the pan, then cover with more onions and cilantro and OJ. Repeat until all the meat has been used, each layer covered with OJ, cilantro, and onion. Cover, and refrigerate 24-48 hours. Grill over hot coals, or using a reverse sear as I do to get a more smoky taste. The onions are also good grilled! Here's the salsa roja:  Remember, if you make this recipe as is, this stuff is HOT!  Next time I'm going to add 4 Roma tomatoes that have been blackened under the broiler, and seed 75% of the chiles.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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02-15-2010, 01:42 PM
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#11 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Wish I could have had some of those!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-15-2010, 01:52 PM
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#12 |
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is one Smokin' Farker
Join Date: 02-23-08
Location: Ventura County
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Those tacos de asada look great, and nice job on the salsa as well.
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2 Jumbo Big Drum Smokers Weber One Touch Silver Tejas Pit |
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02-15-2010, 01:56 PM
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#13 |
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is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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Thanks, Moose.
Did you use skirt steak or flank steak or ??. I thought that was a LOT of salsa for one that must have been searing. Think the blackened romas will add some great flavor and tone it down a bit. I had to go out for carnitas tacos for lunch after seeing your pics first thing this morning  |
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02-15-2010, 03:11 PM
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#14 | |
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somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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02-15-2010, 03:24 PM
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#15 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks Great
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