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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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Old 02-14-2010, 11:26 PM   #1
Moose
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Talking 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:

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Old 02-15-2010, 12:03 AM   #2
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Awesome job man!
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Old 02-15-2010, 12:09 AM   #3
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Good lawd I love me some BBQ pr0n! Yummy.
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Old 02-15-2010, 02:00 AM   #4
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MMMM.......I'd hit that!
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Old 02-15-2010, 06:47 AM   #5
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Nice job as always!
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Old 02-15-2010, 07:00 AM   #6
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Gorgeous! That meat in there looks perfectly cooked too!
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Old 02-15-2010, 08:07 AM   #7
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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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Old 02-15-2010, 08:21 AM   #8
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Looks like some good eats
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Old 02-15-2010, 08:41 AM   #9
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I was so awed with the tacos, I forgot to mention your avatar - looks like he is waiting patiently to be served
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Old 02-15-2010, 02:41 PM   #10
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Quote:
Originally Posted by ljh34465 View Post
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??
For the asada, you need the following:

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.
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Old 02-15-2010, 02:42 PM   #11
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Wish I could have had some of those!
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Old 02-15-2010, 02:52 PM   #12
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Those tacos de asada look great, and nice job on the salsa as well.
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Old 02-15-2010, 02:56 PM   #13
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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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Old 02-15-2010, 04:11 PM   #14
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Quote:
Originally Posted by ljh34465 View Post
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
USDA Choice Skirt from Costco. Best there is...flank steak doesn't have enough fat.
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Old 02-15-2010, 04:24 PM   #15
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That looks Great
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