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Tacos al Carbòn
Botch
Posts: 15,427
Tried a Cooks Illustrated recipe today. The skirt steak is smeared with a paste made from 1 Tblspn oil, 2 tsp minced chipotle pepper, 1 tsp of the chipotle adobo, 3/4 tsp cumin, and 1 1/2 tsp salt (I left out the salt as I'd salted the skirt steak the night before and wrapped it tight in saran wrap). Grilled over a very hot fire along with a large tomato and two jalapeños, mesquite smoke.
The recipe suggested flipping the steak every two minutes, to keep one side from shrinking more than the other and cupping the steak; I had no issue with that.
I chopped the grilled tomatoes, and minced the jalapenos, added a crushed garlic clove, and a bit of salt, mixed it up in a bowl while the steak rested. Also prepped Tillamook 4-cheese mexican grated, chopped some fresh cilantro, chopped a fresh plum tomato, lime wedges, and had some guac on hand. (Slightly over-) toasted some flour tortillas.
Steak was cooked perfectly, red but warm in the center and a very good crust. The tacos were delicious, but there was no heat whatsoever. I'm thinking the blackened crust the meat had, was just burnt chipotle/cumin mixture. Next time I'll either add the paste the night before, or spread it on at the end of cooking. Tasty, nonetheless.
The recipe suggested flipping the steak every two minutes, to keep one side from shrinking more than the other and cupping the steak; I had no issue with that.
I chopped the grilled tomatoes, and minced the jalapenos, added a crushed garlic clove, and a bit of salt, mixed it up in a bowl while the steak rested. Also prepped Tillamook 4-cheese mexican grated, chopped some fresh cilantro, chopped a fresh plum tomato, lime wedges, and had some guac on hand. (Slightly over-) toasted some flour tortillas.
Steak was cooked perfectly, red but warm in the center and a very good crust. The tacos were delicious, but there was no heat whatsoever. I'm thinking the blackened crust the meat had, was just burnt chipotle/cumin mixture. Next time I'll either add the paste the night before, or spread it on at the end of cooking. Tasty, nonetheless.
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"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
Comments
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I think I could eat that!
Be careful when following the masses. Sometimes the M is silent.
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Bravo @Botch!
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Great looking cook . . .gave me ideas for the futureLrg 2008
Mini 2009 -
Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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One of my faves to order at a local establishment. Never made at home. Nice.
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BGEChicago said:_____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Botch said:BGEChicago said:
Thanks,
GregChicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL -
I could eat my body weight in tacos like that...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Botch said:BGEChicago said:
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I love to eat tacos!
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Great cook right there. Thanks for sharing.
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. -
HeavyG said:
Which issue?_____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Delicious!It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
BGEChicago said:
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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