Oakride SCL Jalapeno Popper-Tacos

[16Adams]

Made taco meat using ground brisket from the new Tex Mex Cookbook recently acquired. A couple changes including green chile for serrano chile. Poppers dusted both sides with Oakridge Smokey Chile Lime. Corn tortillas heated on Blackstone 17" tabletop. This machine is worth it just for rapidfire tortillas.

 

[16Adams]

More photos

 

[16Adams]

Photos acting wonky

 

[16Adams]

Cholula has multiple flavors. Lots of flavor not much heat, doesn’t take over. Cool lid.

 

[KB BBQ]

Your'e killin' me over here, I'll take 4.. I'm hungry.

 

[kevinstaggs]

That looks like a winner!


Sent from my iPhone using Tapatalk Pro

 

[mchar69]

How's the SLC on those ABT's?

 

[Titch]

Great use of the little Blackstone, looks good

 

[SMOKE FREAK]

Heck I don't even need to buy the book. I'll just follow along with the things you post.

 

[ModelMaker]

Oh my, that looks,
Good.
Ed

 

[Moose]

That is an MSU homerun - farking brilliant! :thumb: It has me thinking now, perhaps I too might give something similar a whirl, perhaps substitute chorizo for ground beef, with a topping of fresh pico de gallo.

The question is, will you ever make it again, and if so, in how many years?

(that's an honest question, nothing snarky about it)


Thanks for the inspiration!

 

[16Adams]

Fore......tee time approaching.

I shall ponder.

 

[Bluebird]

Great looking meal!

 

[Moose]

This culinary creation deserves an animated gif:

 

[ShadowDriver]

I could go for a couple of those right about now.

Nicely done!

 

[Eads Ranch]

My book arrives Saturday. Going to be hard to equal that creation.

 

[mcyork28]

Tacos look great! Love SCL.