Tacos! With some PRON...

[Beentown]

Decided to do some steak and chicken tacos. Now, I am a guy that makes his own rubs and sauces. I find it as part if the hobby for me...but....Oakridges Jah Love has a special space on my spice rack now. So some boneless thighs got that treatment and marinated for 8 hours.

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[Beentown]

Found a ribeye in the fridge and I stayed on the Oakridge train and it was rubbed with EVOO then treated with Carne Crosta.

During the marinating time I made some pico de gallo and guac.

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[Beentown]

While I waited for the Weber with Vortex to warm up I made some homemade tortillas.

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[Beentown]

Chicken on and steak finished. I LOVE the Weber and Vortex, so versatile.

 

[Beentown]

They were killer. I have always made my own flatbread or naan. First time doing tortillas and will continue.

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[wihint]

Knocked that one out of the park plus homemade tortillas!

 

[Jrogers84]

Looks great! I've never made home made tortillas or naan. Or bread. I need to up my game


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[Beentown]

Also, a tip for those that love fresh guac. Vac seal it. Cut the tip and pipe it into/onto what you like. Seal the tip and hold in the fridge continuing to cut/seal when you want some. Will last weeks that way. No brown...

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[cullenbranson]

Holy gaucamole! Looks great! I'd drive to Central OH for those tacos.

 

[gengle]

Love a duck! That's farking fantastic! And that Carne Crosta ... I do lines of that straight off the kitchen counter!:shock: That shot of the chicken and steak on the board ... I'd never make it past that ... gone, try again tomorrow!

 

[Beentown]

You all should do the homemade tortillas. Super easy.

2.5 cups of flour
1 tsp salt
1 tsp of baking powder

Mix (I use the Kitchen Aid with paddle)

1/4 cup of lard or butter

Mix into flour mixture. Just a minute or two as this helps with texture.

7/8 to one cup of hot water (120 degrees'ish)

Turn on mixer (low) and add water slowly. Stop with the water once it looks stringy...usually a little less than a cup.

Flour a surface and knead, adding flour to keep from sticking. Once you can form it into a ball, stop. Cut into 8 equal sections, form the into balls. You can roll them out and use immediately but I prefer to let them rest for a 1/2 hour. If you do that then I lightly cover the outside of each ball with EVOO. Them cover with saran.

Roll them out into about 8 inch circles.

Hot skillet, minute each side and done.

I know thatbisna lot of typing but this could all be completed in 15 minutes.

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[mcyork28]

That looks great. I love Mexican food but I hate store bought tortillas. You have inspired me to make my own.

 

[mcyork28]

Thanks for the tip, I imagine that will extend the shelf life quite a bit.

Also, a tip for those that love fresh guac. Vac seal it. Cut the tip and pipe it into/onto what you like. Seal the tip and hold in the fridge continuing to cut/seal when you want some. Will last weeks that way. No brown...

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[Stingerhook]

Mighty fine looking food.

 

[Smokeymagoo]

Are you sure you are not from Florida, I mean putting out tacos like that you have to live closer to the border!:wink:

 

[pjtexas1]

Man than is awesome all the way around!

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[Beentown]

Thanks all. I couldneat this meal twice a week for a REALLY long time.

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[Kanco Connection]

Beentown, that’s a super cook! Thanks for posting it.

 

[Big George's BBQ]

Two for me please

 

[Beentown]

Two for me please

Heck I'd give you an even 6 pack!

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