I very well could live around the snob-iest Mexicans known to man! LOL, it's all good. Your topping recipe sounds delicious.
Carne Asada Tacos Tonight
- Thread starter elcoholic
- Start date
I very well could live around the snob-iest Mexicans known to man! LOL, it's all good. Your topping recipe sounds delicious.
Boy that's a relief! I wasn't sure what part of the cow that flap was and was too afraid to ask. Wasn't sure I wanted to know
I love Cholula they used to have a salsa that was my absolute favorite. Another favorite of mine is Melindas.
GP Hill
Super Member
Whaddya know, found a bottle of Weller 107 at Hi Times. A perfect bourbon to go with some picante tacos and the Daily Show. Si a gusto.
Enjoy that Weller 107 because the distillery is sold out of it.
It's getting pretty rare on the shelves out here. In fact, any of the Weller juice has been really hard to come by lately. :tears:
Boy that's a relief! I wasn't sure what part of the cow that flap was and was too afraid to ask. Wasn't sure I wanted to know
BBQ'd up some tri tips yesterday, rubbed down with some of MFHale's excellent rub. Yum. :thmbsp:
On your shirt steak anoint them with some Healthy Boy brand Thai sweet chili sauce just before you grill it, dee-lay-cious!!!!
That makes it Sonora-style. :yes:
markd51
Nyuk Nyuk
Those tacos bring back some good old memories in Chicago, as the Mexican family down the block would do boatloads of these during the 4th, and we'd have us a huge party in their yard.
They'd buy 25-30 lbs of skirt steak, a ton of corn tortillas, and a literal bushel of avocado. Was iike eating candy!
I seem to remember they would put some alu foil on the grill, then poke some holes in it.
Perhaps this was to better control the heat, and lessen drying out of the meat?
Whenever they made them they were tender, delicious, and I don't ever recall any pre-marinades being used. And when I would try to make them, I could've soled my shoes with the meat! LOL I never really got the hang of skirt steak sadly. An area I need to work on!
Mark
They'd buy 25-30 lbs of skirt steak, a ton of corn tortillas, and a literal bushel of avocado. Was iike eating candy!
I seem to remember they would put some alu foil on the grill, then poke some holes in it.
Perhaps this was to better control the heat, and lessen drying out of the meat?
Whenever they made them they were tender, delicious, and I don't ever recall any pre-marinades being used. And when I would try to make them, I could've soled my shoes with the meat! LOL I never really got the hang of skirt steak sadly. An area I need to work on!
Mark
BillyBatts
ALOHA!
"Cholula" is great. One of my favorite hot sauces.
For tang, I happen to like "House Of Parliament" or HP Sauce. I throw it on my morning steak with eggs, sometimes with a dash of "Cholula".
For tang, I happen to like "House Of Parliament" or HP Sauce. I throw it on my morning steak with eggs, sometimes with a dash of "Cholula".
R-2-R
Super Member
I like mine with cilantro, queso fresco, home grown heirloom tomatoes and Cholula.
Damn!...that's some good eat'in there along with a cold beer!
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