Sunday Nite Carne Asada Tacos With Homemade Chile de Arbol Salsa

Moose · 02-14-2010, 10:26 PM

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:

Smoothsmoke · 02-14-2010, 11:03 PM

Awesome job man!

KuyasKitchen · 02-14-2010, 11:09 PM

Good lawd I love me some BBQ pr0n! Yummy.

BobBrisket · 02-15-2010, 01:00 AM

MMMM.......I'd hit that!

Phubar · 02-15-2010, 05:47 AM

Nice job as always!

Gore · 02-15-2010, 06:00 AM

Gorgeous! That meat in there looks perfectly cooked too!

ljh34465 · 02-15-2010, 07:07 AM

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??

millsy · 02-15-2010, 07:21 AM

Looks like some good eats

ljh34465 · 02-15-2010, 07:41 AM

I was so awed with the tacos, I forgot to mention your avatar - looks like he is waiting patiently to be served

Moose · 02-15-2010, 01:41 PM

Quote:

Originally Posted by ljh34465

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.

bigabyte · 02-15-2010, 01:42 PM

Wish I could have had some of those!

JediDog · 02-15-2010, 01:52 PM

Those tacos de asada look great, and nice job on the salsa as well.

ljh34465 · 02-15-2010, 01:56 PM

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

Moose · 02-15-2010, 03:11 PM

Quote:

Originally Posted by ljh34465

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.

Big George's BBQ · 02-15-2010, 03:24 PM

That looks Great

02-14-2010, 10:26 PM	#1
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	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 The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious

02-14-2010, 11:09 PM	#3
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines Downloads: 0 Uploads: 0	Good lawd I love me some BBQ pr0n! Yummy. __________________ 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

02-15-2010, 01:00 AM	#4
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	MMMM.......I'd hit that! __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

02-15-2010, 05:47 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice job as always! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

02-15-2010, 06:00 AM	#6
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Gorgeous! That meat in there looks perfectly cooked too! __________________ 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 NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

02-14-2010, 11:03 PM	#2
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	Awesome job man!

02-15-2010, 07:07 AM	#7
ljh34465 is one Smokin' Farker Join Date: 05-14-09 Location: Ocala, Florida Downloads: 0 Uploads: 0	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??

02-15-2010, 07:21 AM	#8
millsy is One Chatty Farker Join Date: 03-22-09 Location: Fredericton N.B. Canada Downloads: 0 Uploads: 0	Looks like some good eats __________________ MILLSY AND I AM A MEATATARIAN

02-15-2010, 07:41 AM	#9
ljh34465 is one Smokin' Farker Join Date: 05-14-09 Location: Ocala, Florida Downloads: 0 Uploads: 0	I was so awed with the tacos, I forgot to mention your avatar - looks like he is waiting patiently to be served

02-15-2010, 01:42 PM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Wish I could have had some of those! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-15-2010, 01:52 PM	#12
JediDog is one Smokin' Farker Join Date: 02-23-08 Location: Ventura County Downloads: 0 Uploads: 0	Those tacos de asada look great, and nice job on the salsa as well. __________________ 2 Jumbo Big Drum Smokers Weber One Touch Silver Tejas Pit

02-15-2010, 01:56 PM	#13
ljh34465 is one Smokin' Farker Join Date: 05-14-09 Location: Ocala, Florida Downloads: 0 Uploads: 0	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

02-15-2010, 03:24 PM	#15
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	That looks Great

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