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Tortas!
The Cen-Tex Smoker
Posts: 22,951
We had some Brazilian marinated sirloin flap/skirt (not sure what it is but Central Market charges $10 lb for it so it must be good, right?) left over from "Brazillian Week" so we made some Tortas tonight. MuyBueno!
Did the cook with cast iron grid down on spider. Oak chunk for a little pep:
TFJ prepped all the sides: cilantro, pickled onions, avocado, refrained beans, cojita cheese. The bread was toasted on cast iron griddle with mayo ( it was really good)
Threw it all on toasty crusty bolillos (Mexican savory bread) and it was awesome! Winner, Winner, Brazillian steak dinner.
Did the cook with cast iron grid down on spider. Oak chunk for a little pep:
TFJ prepped all the sides: cilantro, pickled onions, avocado, refrained beans, cojita cheese. The bread was toasted on cast iron griddle with mayo ( it was really good)
Threw it all on toasty crusty bolillos (Mexican savory bread) and it was awesome! Winner, Winner, Brazillian steak dinner.
Keepin' It Weird in The ATX FBTX
Comments
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god these pics drive me nuts. They are all inverted. Look normal on phone/ipad, but make me dizzy when I see them on the computer. #firstworldproblemsKeepin' It Weird in The ATX FBTX
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What a beautiful and colorful meal!
You still don't have a clue though! :PJust a hack that makes some $hitty BBQ.... -
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Little Steven said:Nice! Ever try vaca frita?
no. Do tell (some kind of fried beef I assume by the name)Keepin' It Weird in The ATX FBTX -
Holly crap that looks goodSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Yeah, it's Cuban I think. You simmer a flank in beef stock, garlic, mojo and onions til it will shred. Then you shred it and fry it. Similar to pulled beef but crispy
Steve
Caledon, ON
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Man I miss Texas - great looking cook!
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Little Steven said:Yeah, it's Cuban I think. You simmer a flank in beef stock, garlic, mojo and onions til it will shred. Then you shred it and fry it. Similar to pulled beef but crispy
ok- yes. We will be doing this soon. maybe my store will have "Cuban Week" so I can pay 40% more for all the ingredients.Keepin' It Weird in The ATX FBTX -
Cen-Tex, you are the man!
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ddegger said:Cen-Tex, you are the man!
been telling my wife that for years. she remains skeptical...........Keepin' It Weird in The ATX FBTX -
They do pollo frita as well. Great if you make broth with a stewing hen and have the meat to use up. Cuban food is generally pretty boring cause of the embargos and stuff but those two are my favourite when I go there, except for the lobster
Steve
Caledon, ON
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The Cen-Tex Smoker said:Little Steven said:Yeah, it's Cuban I think. You simmer a flank in beef stock, garlic, mojo and onions til it will shred. Then you shred it and fry it. Similar to pulled beef but crispy
ok- yes. We will be doing this soon. maybe my store will have "Cuban Week" so I can pay 40% more for all the ingredients.But damn that looks good. I love those pickled onions or whatever they are whenever you (or TFJ) makes them - beautiful color.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Wow - amazing cook! The things we come up with just to satisfy our egg's need for more heat
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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