Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Beef carne asada tacos

texaswigtexaswig Posts: 2,573
Some the best tacos I've made in a long time. Beef carne asada. , Pico de Gallo con Nopales. Salsa Rojo and cojita cheese. All on a fresh corn tortillas.

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

scott 
Greenville Tx

Comments

  • bradleya123bradleya123 Posts: 393
    Looks awesome and I bet it tastes better than it looks!!  I love using my leftover pulled pork for taco's!!
    Retired Navy, LBGE
    Pinehurst, NC

  • alaskanassasinalaskanassasin Posts: 4,676
    Those look amazing @texaswig damnit boy
    South of Columbus, Ohio.
  • EagleIIIEagleIII Posts: 415
    Look EXCELLENT!  One of my favorite things to make on the Egg and sooo simple to make really!   Well done...
  • calikingcaliking Posts: 15,855
    Those look spectacular! Very nicely done. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Ozzie_IsaacOzzie_Isaac Posts: 12,148
    edited March 3
    Nicely done!  Cojita cheese is my favorite cheese for almost any taco.

    Are the tortillas homemade?  I would swear they look like flour tortillas.  I love corn tortillas, but rest of fam likes flour.  With those, I might trick them into eating corn.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • SciAggieSciAggie Posts: 6,476
    I could get behind a plate of those for dinner tonight. All I have planned at the moment are Sloppy Joe's...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • nolaeggheadnolaegghead Posts: 38,505
    Corn tortillas are my fav.  They're more authentic, healthier and have more flavor.

    There's a time and place for flour and that's limited to quesadillas and burritos, IMHO.

    Looks great, Scott!
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • texaswigtexaswig Posts: 2,573
    @Ozzie_Isaac @nolaegghead these I get at a local Tortilla factory. Fresh made daily. I found a trick. Add some oil to some water. Dip them in that before you throw them on a hot cast-iron. It's by far the best way I've found. Really makes corn tortillas even better. @SciAggie sloppy joes we get a hankering for sloppy joes around here sometimes too. 

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

    scott 
    Greenville Tx
  • DonWWDonWW Posts: 424
    Damn, those look great.  Question: How did you prep the tortillas? 
    XL and Medium.  Dallas, Texas.
Sign In or Register to comment.
Click here for Forum Use Guidelines.