DerHusker
Babbling Farker
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. :sad: 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! :becky:
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! :becky:
