Baja Wave Tequila Lime Tacos

Hotch

And below is the recipe for the Baja Wave Tequila Lime Tacos we cooked at the Athens 2014 Eggfest.

Baja Wave Tequila Lime Tacos
Prepare a Pork Butt on the BGE (Salt and Pepper Only Rub) and pull. Add the Tequila BBQ Sauce, prepare your mini corn tortillas (We used the 4.5”) by heating either in the microwave or over an open flame on the egg, I used my Mini. Spread the Chipotle Aioli to cover the entire tortilla, place the sauced pulled pork, place some of the Tequila Lime Cilantro Slaw, sprinkle with some Queso Fresco crumbles, margarita salt (lightly) and a few drops of fresh lime juice.

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Tequila BBQ Sauce:
• 1 small California/New Mexico dried chile
• One 6-ounce can tomato paste
• 1 cup packed light brown sugar
• 1/2 cup white tequila
• 1/4 cup lime juice
• 1 tablespoon minced fresh garlic
• 1 tablespoon molasses
• Kosher salt and freshly ground black pepper

Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Use as a traditional BBQ Sauce (remove chile) or you can process with a blender to use as a dipping sauce.

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Chipotle Aioli:
• 1/3 cup mayonnaise
• 3 Tbsp sour cream
• 3 Tspb chipotles in adobo sauce, chopped
• 2 Tbsp cilantro, finely chopped
• Juice from ½ a lime

Add all ingredients to a small bowl, and mix together to combine, blend all of the ingredients together with an emulsion blender to a smooth consistency for spreading.

Hotch

And the Tequila Slaw with Lime and Cilantro:
• ¼ cup mayonnaise (such as Hellman’s)
• 3 Tbsp fresh lime juice
• 1 Tbsp silver tequila
• 2 tsp sugar
• ¼ tsp kosher salt
• 1/3 cup finely chopped green onions
• ¼ cup chopped fresh cilantro
• 1 (14-ounce) package coleslaw

Combine the first 5 ingredients in a large bowl. Add the remaining ingredients, toss and serve!

bbqlearner

Looks good.

Griffin

Looks great. Suddenly I'm hungry.

 

Hotch

@griffin We served up 240 of this.

caliking

You're a machine! Bookmarked.

Nice pool too, BTW. 

Hotch

Actually my better half deserves all the credit. She is the brains of this operation. I just do what I am told.

Mickey

Got to try that. Do you mix in the sauce when pulling?

Hotch

@mickey No, since we had a travel day. I rested it for 30 min, pulled in roasting pan, doubled foiled to seal, and then straight to the fridge.

Once at the fest set Egg to 375-400 and brought the pulled pork up to 160. Took maybe 1.5 hours. We then transferred 1 lb at a time to a small S/S serving pan. I sauced in the serving pan then made the tacos on the fly.

I did not want the temp to drop below 140 on the pulled pork. Safety first.

I gotta tell you the flavor profile was great. May do these next year at Salado

TexanOfTheNorth

Bookmarked!

piney

Got it Hotch! I will try this soon! 

NautiRogue

My wife loves these!  She requests them several times every year.  

I have the pork butt on the Egg now!



https://sharemycook.com/Cook/Detail/17218486-572d-451f-a172-48bf038a93ad

lkapigian

Well worth revisiting , nice tacos 

bgebrent

Awesome and bookmarked. 

marysvilleksegghead

totally intriguing, bookmarked   
Thanks for posting

Hotch

Those may be the best tacos we have ever made! Glad you guys like them. 

marysvilleksegghead

Hotch:  tried your recipe for Baja Wave Tequila Lime sauce, it was great!
Next up the slaw

Hotch

marysvilleksegghead said:

Hotch:  tried your recipe for Baja Wave Tequila Lime sauce, it was great!
Next up the slaw

Thanks !

marysvilleksegghead

Were you at the 2011 Athens Eggfest?

Mickey

YOU RULE! One of the standout dishes of all time.

Hotch

Mickey said:

YOU RULE! One of the standout dishes of all time.

Thanks @Mickey !
I’ll let Shelly know. 

Hotch

marysvilleksegghead said:

Were you at the 2011 Athens Eggfest?

I’ve been at all but one I think. 

BUFFALOMOOSE

@Hotch. Do you cook the tortillas like a tostada or are they still pliable?

Hotch

BUFFALOMOOSE said:

@Hotch. Do you cook the tortillas like a tostada or are they still pliable?

I use a corn tortilla, 4.5", and warm it/char it on my Mini direct. Only takes a few seconds per side. Then I put them in a tortilla keeper with a moist paper towel as needed. I was schooled on this 30 years ago to do it over the gas burner on a stove top. And yes they are still pliable if you have fresh tortillas. I always check the date on store bought.