sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
So I guess that makes me a taco. And beer.
Not intentionally, but I've had tacos for 3 out of 3 of my last meals. I usually have coffee for breakfast, so that doesn't count.
Decided to do "fajitas" for dinner last night, but was cooking my wife some salmon, so I did both on the Primo kamado. I decided to leave the skirt steak in two sections, then char the peppers and onions for post-cook slicing as opposed to pre-cook slicing. Worked well, will do again:
I've been trying to "clone" the tacos carne asada recipe from my favorite local Mexican joint. I determined they used skirt steak, cut across the grain, in short thin strips - then cook on a hot flat top to get some Maillard going on. For a perfect match I'd have to decipher their salsa recipe, but this one works in a pinch. So I used the rest of the skirt steak I bought from Aldi's and sliced and diced it.
Cooked this in my Firedisc, in an effort to continue seasoning it. I like flour tortillas sometimes, especially with beef. Corn works too though, not like I'm picky or anything.
So dinner time comes around, and I cook the wife some mahi. I cooooould eat it plain with just vegetables like she did buuuuuuut tacos.
Seasoning with Oakridge BBQ Smokey Chile Lime
Also cooked some chicken thigh trimmings seasoned with Albukirky Green Chile - another fav of mine. Chopped some of these up for a not pictured 4th taco.
[
S&P squash rounds
More tacos - I made this salsa myself....fire roasted jalapenos, tomatillos, poblanos, and white onion, combined with cilantro, garlic, lime, and avocado. Not bad for a gringo.
Unseasonably cool here, mid-upper 70's, great weather for cookin' outside :thumb:
Not intentionally, but I've had tacos for 3 out of 3 of my last meals. I usually have coffee for breakfast, so that doesn't count.
Decided to do "fajitas" for dinner last night, but was cooking my wife some salmon, so I did both on the Primo kamado. I decided to leave the skirt steak in two sections, then char the peppers and onions for post-cook slicing as opposed to pre-cook slicing. Worked well, will do again:
I've been trying to "clone" the tacos carne asada recipe from my favorite local Mexican joint. I determined they used skirt steak, cut across the grain, in short thin strips - then cook on a hot flat top to get some Maillard going on. For a perfect match I'd have to decipher their salsa recipe, but this one works in a pinch. So I used the rest of the skirt steak I bought from Aldi's and sliced and diced it.
Cooked this in my Firedisc, in an effort to continue seasoning it. I like flour tortillas sometimes, especially with beef. Corn works too though, not like I'm picky or anything.
So dinner time comes around, and I cook the wife some mahi. I cooooould eat it plain with just vegetables like she did buuuuuuut tacos.
Seasoning with Oakridge BBQ Smokey Chile Lime
Also cooked some chicken thigh trimmings seasoned with Albukirky Green Chile - another fav of mine. Chopped some of these up for a not pictured 4th taco.
[
S&P squash rounds
More tacos - I made this salsa myself....fire roasted jalapenos, tomatillos, poblanos, and white onion, combined with cilantro, garlic, lime, and avocado. Not bad for a gringo.
Unseasonably cool here, mid-upper 70's, great weather for cookin' outside :thumb:
