deguerre
somebody shut me the fark up.
OK, so there's this little throwdown going on all about tacos, and the vote thread is now up. http://www.bbq-brethren.com/forum/showthread.php?t=132453 (Go vote!!!)
I decided to try making my own flour tortillas this time. Seemed easy enough, until the rolling pin came into play...:shocked:
Anyway, I made enough for nine tortillas and by the time I did the last two, they were fairly circular. I also made several thicker than normal, for sort of a not quite gordito style shell which I presented in the finish photos.
Need practice...
Moose has inspired me to try an asada, but I added a twist.
So, several days ago I took a 2 LB flank steak, sliced half a sweet onion, three green onions and a hefty bunch of cilantro chopped. This was then marinated in a Cubano style mojo:
1/3 cup evoo
2/3 cup bitter orange juice
2 tbs minced garlic
1/2 tsp (rounded) cumin
1/2 tsp kosher salt
1/2 to 1 tsp freshly ground black pepper
The garlic was sauteed in the evoo (medium high heat - only takes a minute), the OJ and other ingredients were added and brough to a boil. Turned off the heat and allowed to get back to room temperature. Actual marinade time was about 4 1/2 days.
Also for the grill were a yellow bell pepper, a sweet yellow onion and 5 jalapeno peppers, all coated with evoo, S&P and a little cumin and garlic powder.
Freshly made pico de gallo (Three small tomatos, half a small white onion, three green onions, four serranos and a jalapeno, lime juice, S&P) and sour cream added as wanted. Also served was some home made Mexican rice, home made guacamole salad (Guacamole over finely chopped romain with lemon juice, EVOO and S&P) and some refried black beans.
Moose uses The Rub Co. Original, but I was out so I substituted Big Ron's Hint Of Houston.
Grilled Hot and fast, rested and sliced
You can see the color better in this shot
Tacos!
OK. I admit that I've never made a real (Sort of) Mexican dish before but I was extremely pleased with the outcome. Redhot agreed, and my Stepson Shawn couldn't comment as he was busy wolfing it down. So, these WILL get made again.
Thanks for looking!
I decided to try making my own flour tortillas this time. Seemed easy enough, until the rolling pin came into play...:shocked:
Anyway, I made enough for nine tortillas and by the time I did the last two, they were fairly circular. I also made several thicker than normal, for sort of a not quite gordito style shell which I presented in the finish photos.
Need practice...
Moose has inspired me to try an asada, but I added a twist.
So, several days ago I took a 2 LB flank steak, sliced half a sweet onion, three green onions and a hefty bunch of cilantro chopped. This was then marinated in a Cubano style mojo:
1/3 cup evoo
2/3 cup bitter orange juice
2 tbs minced garlic
1/2 tsp (rounded) cumin
1/2 tsp kosher salt
1/2 to 1 tsp freshly ground black pepper
The garlic was sauteed in the evoo (medium high heat - only takes a minute), the OJ and other ingredients were added and brough to a boil. Turned off the heat and allowed to get back to room temperature. Actual marinade time was about 4 1/2 days.
Also for the grill were a yellow bell pepper, a sweet yellow onion and 5 jalapeno peppers, all coated with evoo, S&P and a little cumin and garlic powder.
Freshly made pico de gallo (Three small tomatos, half a small white onion, three green onions, four serranos and a jalapeno, lime juice, S&P) and sour cream added as wanted. Also served was some home made Mexican rice, home made guacamole salad (Guacamole over finely chopped romain with lemon juice, EVOO and S&P) and some refried black beans.
Moose uses The Rub Co. Original, but I was out so I substituted Big Ron's Hint Of Houston.
Grilled Hot and fast, rested and sliced
You can see the color better in this shot
Tacos!
OK. I admit that I've never made a real (Sort of) Mexican dish before but I was extremely pleased with the outcome. Redhot agreed, and my Stepson Shawn couldn't comment as he was busy wolfing it down. So, these WILL get made again.
Thanks for looking!
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