An Actual Food Thread - Not Egged.

CTMike

On our trip back from Georgia we overnighted in Roanoke. Had lunch at a Cuban restaurant and the wife raved about the Vaca Frita, so I thought I’d give it a try. Decided I’d mix it up a little and make tacos.

Started with 1.6 lbs of flank steak, cut into quarters and put into the IP with 2 cups Chardonnay, 2 cups water, a bell pepper, a large white onion, and three cloves garlic. Cooked on high for 25 minutes. Pulled from the pot, shredded, and fried till lightly toasted in some canola oil. 

Put the beef in the oven, sautéed some onions and mixed with the beef. Warmed the corn tortillas on the flame, and served with radish slices, tomato, queso fresco, salsa verde, black beans, avocado, and rice. 

Will definitely do this again, but will sear the beef first with some salt, pepper, and cumin, before putting in the IP for 40 minutes next time as it was a little tough. 

The Cen-Tex Smoker

This looks awesome. This is kind of a riff of traditional Barbacoa. Braised meat fried in fat...yes please.

You and I are going to have a discussion on making your own salsa verde though. 

CTMike

The Cen-Tex Smoker said:

This looks awesome. This is kind of a riff of traditional Barbacoa. Braised meat fried in fat...yes please.

You and I are going to have a discussion on making your own salsa verde though. 

Didn’t have a lot of time and had to go with a store bought jar. I welcome any recipe and advice you have. 

The Cen-Tex Smoker

CTMike said:

The Cen-Tex Smoker said:

This looks awesome. This is kind of a riff of traditional Barbacoa. Braised meat fried in fat...yes please.

You and I are going to have a discussion on making your own salsa verde though. 

Didn’t have a lot of time and had to go with a store bought jar. I welcome any recipe and advice you have. 

I get it. We are lucky to have fresh at all of our grocery stores and we buy them often. I still love making them but it’s nice to have serviceable back up when you need it. I’ll send you my 3 faves- fresh tomatillo/jalapeño/lime, boiled tomatillo/jalapeño/lime, and Charred tomatillo/toasted dried chiles/lime. 

CTMike

The Cen-Tex Smoker said:

CTMike said:

The Cen-Tex Smoker said:

This looks awesome. This is kind of a riff of traditional Barbacoa. Braised meat fried in fat...yes please.

You and I are going to have a discussion on making your own salsa verde though. 

Didn’t have a lot of time and had to go with a store bought jar. I welcome any recipe and advice you have. 

I get it. We are lucky to have fresh at all of our grocery stores and we buy them often. I still love making them but it’s nice to have serviceable back up when you need it. I’ll send you my 3 faves- fresh tomatillo/jalapeño/lime, boiled tomatillo/jalapeño/lime, and Charred tomatillo/toasted dried chiles/lime. 

Thanks, appreciate it. 

caliking

Outstanding!

May I suggest adding cayenne or some other ground or flaked chile for the sear next time? Salt, chile, cumin  is my holy trinity for meats like lamb, beef, venison. 

CTMike

caliking said:

Outstanding!

May I suggest adding cayenne or some other ground or flaked chile for the sear next time? Salt, chile, cumin  is my holy trinity for meats like lamb, beef, venison. 

Will definitely do that.