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Cinco de Mayo Cook

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CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
Started with a fire roasted tomatillo salsa. Grilled tomatillos, jalapeño, onion and garlic, then blended with fresh lime juice, salt and pepper. 

Then cooked lsome chicken thighs and toasted tortillas. Served with avacado, cilantro, radish, red onion and diced cherry tomatoes. 

We enjoyed!  


LBGE & SBGE.  Central Texas.  
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Comments

  • LetsEat
    LetsEat Posts: 458
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    Beautiful!
    IL 
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  • lousubcap
    lousubcap Posts: 32,337
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    Banquet right there.  Great cook.  Congrats.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    Muy bien!

    Love radishes in a taco - thought I was the only one.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Nice, Mark. i could eat that every day of the week. Our tomatillo plants are going nuts right now. Just pulled our first little guy off there today. Looks like we are going to have tomatillo
    salsa and green chicken enchiladas all summer! 
    Keepin' It Weird in The ATX FBTX
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  • CPARKTX
    CPARKTX Posts: 2,095
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    The Cen-Tex Smoker said:
    Nice, Mark. i could eat that every day of the week. Our tomatillo plants are going nuts right now. Just pulled our first little guy off there today. Looks like we are going to have tomatillo
    salsa and green chicken enchiladas all summer! 
    @The Cen-Tex Smoker I need to do a garden again, I love the fresh ingredients but have had a streak of bad luck with gardens. 
    LBGE & SBGE.  Central Texas.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    CPARKTX said:
    The Cen-Tex Smoker said:
    Nice, Mark. i could eat that every day of the week. Our tomatillo plants are going nuts right now. Just pulled our first little guy off there today. Looks like we are going to have tomatillo
    salsa and green chicken enchiladas all summer! 
    @The Cen-Tex Smoker I need to do a garden again, I love the fresh ingredients but have had a streak of bad luck with gardens. 
    Took us a few tries to get it going. TFJ treats the garden and baking like I treat the egg and dishwasher so it’s a good combo. Actually she hawks the garden 2 times a day so we probably couldn’t get it going without  her passion for it. 
    Keepin' It Weird in The ATX FBTX
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  • thetrim
    thetrim Posts: 11,357
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    Very nice work!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Theophan
    Theophan Posts: 2,654
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    Wow -- all of that looks WONDERFUL!  I've had tomatillo salsa, but I've never made anything with tomatillos.  They do have them in the stores, now, and I've got to try that some time.  Your look and the final tacos look wonderful!
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  • texaswig
    texaswig Posts: 2,682
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    That's some good looking tacos right there my friend  

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Griffin
    Griffin Posts: 8,200
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    Looks outstanding!!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • KiterTodd
    KiterTodd Posts: 2,466
    edited May 2018
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    Cook looks great!
    Close up pictures of half cooked chicken thighs look like dog vomit though.  :lol:
    Please flip chicken and retake picture.  :)
    LBGE/Maryland
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Looks deliciously awesome! Did you blend your fire roasted produce in a molcajete or just pulse it in a processor?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • KiterTodd
    KiterTodd Posts: 2,466
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    Also a fun cook.  Thanks for sharing yours.
    Our Cinco De Mayo cooks was over a campfire this year.

    We did Skirt steak and Chicken, fajita style...



    LBGE/Maryland
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  • 20stone
    20stone Posts: 1,961
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    Great cook.  Fresh tomatillos are da bomb. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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