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View Full Version : Smoked tri-tip tacos


landarc
03-03-2016, 09:11 PM
A few days ago, I smoked a tri-tip over some oak coals, this has been serving as lunch meat lately. However, I need to cut back on bread so tacos it was.

I made flour tortillas, which was a great choice, best flour tortillas I have had.
http://i166.photobucket.com/albums/u105/landarc/3f0ae79e-8a5a-41c8-b0f4-442c5db38f80_zpsard9fbzz.jpg
The tri-tip was lightly reheated, I also added some charred scallion salsa verde, chopped onions, some cilantro and a squirt of mayo.
http://i166.photobucket.com/albums/u105/landarc/tacos2_zpstlwatf5u.jpg
The tortillas were soft and had a great chew. It was really a great meal.

http://i166.photobucket.com/albums/u105/landarc/tacos3_zpstdlxakll.jpg

SMOKE FREAK
03-03-2016, 09:17 PM
Thats great...Now I gotta fix another Tritip...:thumb:

smoke ninja
03-03-2016, 09:18 PM
Ill take 4 tacos please

c farmer
03-03-2016, 09:28 PM
Wow


Looks great

Smoke on Badger Mountain
03-03-2016, 09:32 PM
That looks great. I just finished dinner and now I'm hungry again!

FLHX
03-03-2016, 09:39 PM
Dang, looks great...

Roguejim
03-03-2016, 09:43 PM
A squirt of mayo? Wow...didn't see that coming! Did you do the torts on an outdoor griddle?

landarc
03-03-2016, 09:45 PM
A squirt of mayo? Wow...didn't see that coming! Did you do the torts on an outdoor griddle?

No, I should have. My indoor griddle was easier to use.

Big George's BBQ
03-03-2016, 09:51 PM
Bob that looks and sounds amazing

Q Junkie
03-03-2016, 09:53 PM
YES Sir, I could eat a grip of those right now. Tri-Tip done proper is hard to beat in anything. I happen to be a Tacophile and I am not looking for a cure.
:clap2:

Randy3269
03-03-2016, 09:55 PM
I'm working on portion control....only two please. :oops:

ssv3
03-03-2016, 09:55 PM
Looks great Bob!

Bob C Cue
03-03-2016, 10:09 PM
Looks amazin'. I wonder if Taco Bell sells tri tip tacos?:wink:

landarc
03-03-2016, 10:10 PM
Looks amazin'. I wonder if Taco Bell sells tri tip tacos?:wink:
I think they misspelled it on the menu, it must be there

Q Junkie
03-03-2016, 10:30 PM
Looks amazin'. I wonder if Taco Bell sells tri tip tacos?:wink:

That would require a Tri-Tip caulking gun.

VoodoChild
03-03-2016, 11:21 PM
If you dont mind tell us about those tortillas....Ive tried But I do believe there is an art to making them.:wacko::icon_smile_tongue:

mattmountz94
03-04-2016, 03:55 AM
Looks really tasty! I agree recipe for flour tortilla :-D

SweetOak13
03-04-2016, 04:31 AM
Looks good!

Texan79423
03-04-2016, 06:03 AM
I find it funny that in the southwest Mexican food, tacos, burritos, and carnitas are staple foods. You can wrap anything in a tortillas and it is good. A breakfast burrito beats a bagel or donuts any day for me.

ShadowDriver
03-04-2016, 07:59 AM
Yes, please! Looks delish!

Shagdog
03-04-2016, 08:27 AM
Awesome lookin' tacos, Bob!

KevinJ
03-04-2016, 09:39 AM
For some reason I'm hungry again, those look delicious :hungry:

cpw
03-04-2016, 10:12 AM
Tell me about these homemade tortillas......

THoey1963
03-04-2016, 10:29 AM
Great looking Tacos Bob. Love me some Tri-Tip...

CakeM1x
03-04-2016, 11:20 AM
Looks great! I am on the fence of buying a tortilla press. I want to start making my own just don't know if it is worth the effort or not but I'm leaning towards the yes it is camp.

landarc
03-04-2016, 03:18 PM
Flour tortilla recipe based upon the post in Serious Eats blog.

2 cups AP flour
1/4 cup shaved lard (I used a mix of smoked lard and rendered suet)
1 teaspoon of salt
3/4 cup of cold water

It is best that all ingredients be cold.
1. Whisk flour and salt together.
2. Shave frozen lard into pieces
3. Toss lard with flour to coat and blend.
4. Add in water and mix until dough forms. Knead on floured surface for 1 minutes.
5. Wrap in plastic wrap and refrigerate for at least 10 minutes. I ended up waiting 4 hours.
6. I used a 1 ounce weight for each tortilla, 10 to 12 tortillas from this recipe.
7. Form balls, then press into discs. At this point, keep discs covered with plastic wrap or damp towel.
8. Roll out each disc until thin, immediately place on hot cast iron skillet. I managed to roll one out as each one cooked. Cook until lightly toasted and bubbles form in the tortilla, flip and cook other side, once it puffs, flip once more to toast the first side. The tortilla should puff almost competely once brown spots form. Remove from heat.

Jason TQ
03-04-2016, 08:09 PM
A few days ago, I smoked a tri-tip over some oak coals, this has been serving as lunch meat lately. However, I need to cut back on bread so tacos it was.

I made flour tortillas, which was a great choice, best flour tortillas I have had.
http://i166.photobucket.com/albums/u105/landarc/3f0ae79e-8a5a-41c8-b0f4-442c5db38f80_zpsard9fbzz.jpg
The tri-tip was lightly reheated, I also added some charred scallion salsa verde, chopped onions, some cilantro and a squirt of mayo.
http://i166.photobucket.com/albums/u105/landarc/tacos2_zpstlwatf5u.jpg
The tortillas were soft and had a great chew. It was really a great meal.

http://i166.photobucket.com/albums/u105/landarc/tacos3_zpstdlxakll.jpg

:shocked::thumb::bow:

Roguejim
03-04-2016, 08:26 PM
Flour tortilla recipe based upon the post in Serious Eats blog.

2 cups AP flour
1/4 cup shaved lard (I used a mix of smoked lard and rendered suet)
1 teaspoon of salt
3/4 cup of cold water

It is best that all ingredients be cold.
1. Whisk flour and salt together.
2. Shave frozen lard into pieces
3. Toss lard with flour to coat and blend.
4. Add in water and mix until dough forms. Knead on floured surface for 1 minutes.
5. Wrap in plastic wrap and refrigerate for at least 10 minutes. I ended up waiting 4 hours.
6. I used a 1 ounce weight for each tortilla, 10 to 12 tortillas from this recipe.
7. Form balls, then press into discs. At this point, keep discs covered with plastic wrap or damp towel.
8. Roll out each disc until thin, immediately place on hot cast iron skillet. I managed to roll one out as each one cooked. Cook until lightly toasted and bubbles form in the tortilla, flip and cook other side, once it puffs, flip once more to toast the first side. The tortilla should puff almost competely once brown spots form. Remove from heat.

...or you can be muy authentico, and roll them out with a piece of galvanized pipe! I'd go for the press, myself.:wink: