DerHusker
Babbling Farker
When I went to the fish market to buy the Pompano they also had some nice looking Halibut fillets some I bought one of them as well.
Now living in Southern California I have no problems finding fresh made tortillas either at the store or at the local Tortillaria. This wasn’t always possible as I was born in California but my parents were from Nebraska. When I was 5, in the early 60's, my parents moved back home to Nebraska. There was no Mexican food to be found anywhere back there at that time. We had all grown to love Mexican food when we lived in the East L.A. area, and still craved it back there. But there were no Mexican restaurants, not even a Taco Bell (if you can consider that Mexican food), and none of the stores had any Mexican ingredients. Even though she wanted to eat it as well, my mom kind of hated making it for us as she had to make everything from scratch. (On top of working full time) She had called back to California and had gotten all the recipes from our neighbor (Delores Reyes) and she would enlist us boys to help. This is how / why I learned to cook, as Mexican night was looked forward to with much anticipation and everyone was happy when we ate it. She finally got a job as a buyer at a local super-market and was able to order in tortillas and refried bean to make it easier so we started having it more often. For this reason I decided to make my own tortillas. (Well kind of. I cheated and purchased a 3 lb. bag of Masa Fiha Para to use)
OK back to my cook. I started out by making some of my Mexican Style Slaw. (Recipe is here: http://www.bbq-brethren.com/forum/showthread.php?t=206465&highlight=mexican+slaw)
I cut the fillet into fourths and sprinkled on some Tajin seasoning and let it rest while I got everything else together.
The fillet was 1.45 lbs. but still was rather small so I broke out the smallest grill I have, my Jumbo Joe.
I moved over a lower table and started up a half chimney of lump.
And after if got super blazing hot I dumped it in the Weber charcoal tray.
I put on the lid and after it cooled down a bit I put on the fish.
While they are cooking I made up the tortillas.
Halibut is done.
I start to make up my tacos. I made this up like I’d get them from a local Taco Stand or Food Truck might serve them. Start with the Halibut.
Now add cheese and slaw.
Add some Tapatio hot sauce,
Now crack a cerveza and we’re ready for the Money shot.
I’m Happy! :becky:
Now living in Southern California I have no problems finding fresh made tortillas either at the store or at the local Tortillaria. This wasn’t always possible as I was born in California but my parents were from Nebraska. When I was 5, in the early 60's, my parents moved back home to Nebraska. There was no Mexican food to be found anywhere back there at that time. We had all grown to love Mexican food when we lived in the East L.A. area, and still craved it back there. But there were no Mexican restaurants, not even a Taco Bell (if you can consider that Mexican food), and none of the stores had any Mexican ingredients. Even though she wanted to eat it as well, my mom kind of hated making it for us as she had to make everything from scratch. (On top of working full time) She had called back to California and had gotten all the recipes from our neighbor (Delores Reyes) and she would enlist us boys to help. This is how / why I learned to cook, as Mexican night was looked forward to with much anticipation and everyone was happy when we ate it. She finally got a job as a buyer at a local super-market and was able to order in tortillas and refried bean to make it easier so we started having it more often. For this reason I decided to make my own tortillas. (Well kind of. I cheated and purchased a 3 lb. bag of Masa Fiha Para to use)
OK back to my cook. I started out by making some of my Mexican Style Slaw. (Recipe is here: http://www.bbq-brethren.com/forum/showthread.php?t=206465&highlight=mexican+slaw)
I cut the fillet into fourths and sprinkled on some Tajin seasoning and let it rest while I got everything else together.
The fillet was 1.45 lbs. but still was rather small so I broke out the smallest grill I have, my Jumbo Joe.
I moved over a lower table and started up a half chimney of lump.
And after if got super blazing hot I dumped it in the Weber charcoal tray.
I put on the lid and after it cooled down a bit I put on the fish.
While they are cooking I made up the tortillas.
Halibut is done.
I start to make up my tacos. I made this up like I’d get them from a local Taco Stand or Food Truck might serve them. Start with the Halibut.
Now add cheese and slaw.
Add some Tapatio hot sauce,
Now crack a cerveza and we’re ready for the Money shot.
I’m Happy! :becky:
