or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked Naco Brined Cured Chicken, Taco Nachos.
New Posts  All Forums:Forum Nav:

Smoked Naco Brined Cured Chicken, Taco Nachos.

post #1 of 27
Thread Starter 

Is that a mouthful or what?

 

It all started a few days ago when I remembered a college chicken place that had the best chicken tacos daily. I can do that right? But lets add some smoke and some cure....... What about a Nacho brine with that cure? I can do that.

 

I will give credit to McCorrmick for the packaged spice blends.

 

 

 I emptied two nacho packages into a quart of water and brought to a boil. I cooled it down with Ice, then added 1t. of cure and enough water to make a quart. I cleaned and rinsed my whole chicken, and in it went.

 

 

Two days later, blow dryed under a fan for an hour. Into a preheated to 275 smoker with no smoke, no probe, and the venty full open and the door cracked. Thats right, its the Dee-Water cycle.

 

 

An hours later, added pecan shells, probed the breast, and reduced the box temp to 220. (I know, its a personal prefrence)

 

 

The nacho smell surprized me during the smoke, its starting to take some pecan too.

 

 

Out of the box at 163, carried to 165, allowed to rest for an hour. I then pulled it, and added another package of nacho spices and about a cup of water to it. Back in the ziploc over night to marry those flavors.

 

 

This AM its into the crock pot. I tasted the meat, the spices needed help. I added some ground smoked chipolte, ground ancho, salt, a dab of JJ's finishing sauce, and a pinch of mexican oregano. plus some more water, about 1/2 to 3/4 cups.

 

 

It crockpotted all day long. Talk about the "Aroma in the Air", it was competeing with the smoked hocks and bacon for play time!

 

 

I did the old pantry raid looking for accoutrements for a pico, Tomatoes, onions, ripe olives, and chopped chilis.... how can that not be good?

 

 

I pulled out some tostita scoops and filled the plate.

 

I pulled a ziploc from the freezer of some long forgotten frijoles and made some refries.

 

 

Added a bit of the pulled taco nacho meat. (this stuiff is excellent BTW)

 

 

A bit of rabbit good to keep me from lying to the doctor.

 

 

Home made pico..... berry berry good stuff. I topped with some queso menonita, which I am happy when a friend sneaks me some back from Mexico.

 

 

Its turning cold and very wet outside, this has all blown in today.  I was smoking hocks and bacon, and doing nachos, so I found a bag og clened and sliced strawberries in the freezer that had no double fallen on the floor and need to be used for something. So I invited the Captain, some honey, some heavy cream, a squeeze of lemon, and a blender full of ice to get to know each other better.

 

 

Note to self,

Before the next time find the dang tortilla press!

Next time you attempt to make tacos, check the expiration day on the back-up store bought shells!

Nachos are just as good as tacos in my book!

 

Thanks for checking it out.

 

Any question?

post #2 of 27

Looks awesome Foamheart...unfortunately, no smoked chicken makes it past the wife and kids. I've yet to pull one...might stick 2 birds in the smoker next time!

post #3 of 27
Yes. Love it. I would rather have nachos than tacos anyday.
post #4 of 27
Thread Starter 
Quote:
Originally Posted by Dingo007 View Post
 

Looks awesome Foamheart...unfortunately, no smoked chicken makes it past the wife and kids. I've yet to pull one...might stick 2 birds in the smoker next time!

 

LOl... I completely understand as fowl is my most favorite also. But when the whole birds are on sale as they are this week, I will probably grab one. So I just get 3. LOL They have to be dealt with cause currently the freezer is full of butts and andouille. There just ain't room. I keep pulling stuff and using it but the holes in the freezer seem to disappears as by magic....LOL

 

So when you have three chickens they must be dealt with. Take one to impress the family, take one to experiment, let the bride cook one so the family stays passive another week...LOL

 

There is so much to try, I mean this was a 2 day brine cure, one day smoke, one day pull and eat. Thats 4 days of enjoyment! And the family will have another option next time if they will trust and await the delicious outcome.

 

Man this pulled chicken has endless unusual type uses. Pulled chicken pizza? Family pizza night? How about a pulled chicken spaghetti or bettter and lassanga! You have to make the first step right. Smoke a beatiful perfect chicken. Tender & juicy, then add that yo one of the families favorites. You can't loss if the boss ok's it. And as long as she gets the night of, you do the dishes, its usually easy to achieve the required permitts. BTW I am thinking tomorrow I will make some pulled pork tamales and some pulled chicken enchiladas...... Enjoying the smoke is just a small part of the fun!

post #5 of 27
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Yes. Love it. I would rather have nachos than tacos anyday.

 

I was not impressed with the nacho brine. The bit of cure was wonderful. I actually dusted the bird with some taco spices just before snoking. Now that mad a big difference. I had originally thought I should have skinned it before the brine/cure but with hindsight I can see I would never achieved the tender juicy meat I had if I would have pulled the meat. AND after allowing it to sit in the crock pot all day in taco spices and some water, it had a delicious taco taste married deep within.

 

You want to do a superbowl party, I high highly recommend this, even if its only a couple of pulled smoked chickens in the crock pot. So much you could do.

post #6 of 27

That looks GREAT Foam! The only thing missing was the smoked cheese and me :biggrin:.

:points:

Happy smoken.

David

post #7 of 27

Hey Foam, wife did sour cream chicken enchiladas last night we love chicken too  Maybe try it like you did next time

 

gary

post #8 of 27
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

That looks GREAT Foam! The only thing missing was the smoked cheese and me :biggrin:.

:points:

Happy smoken.

David

 

Thanks Mule, I know you probably don't frenquent Mexico alot, but if you ever get a chance to try some of the white cheese from  Chihuahua, Mexico, make a special effort to try it. The queso menonita is just Mennonite Cheese, but they can't import it because the US will not allow unpasturized cheese foods in the US. I am sure they know what they are doing, but they are missing out on some out standing cheese.

 

You must have good friends who'll sorta sneak ya some. LOL

post #9 of 27
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Hey Foam, wife did sour cream chicken enchiladas last night we love chicken too  Maybe try it like you did next time

 

gary

 

Guess where I went today.......

 

 

Left-over smoked nacho chicken strikes again! Course I added a BIG pot of pinto beans with some of those fresh cured and smoked hocks. ZOMG! I wonder what the rich folks is eatting? Can hardly wait for supper.

 

Actually thinking about that left over pulled pork in the freezer and how good some tamales would be!  LOL..... just not enough hours.

 

So tell me about those sour cream enchilladas. I used to put sour cream and ricotta in my enchilladas. But have swung back over these days just to meat and cheese. I guess I am just lazy.

post #10 of 27
Quote:
Originally Posted by Foamheart View Post
 

 

Thanks Mule, I know you probably don't frenquent Mexico alot, but if you ever get a chance to try some of the white cheese from  Chihuahua, Mexico, make a special effort to try it. The queso menonita is just Mennonite Cheese, but they can't import it because the US will not allow unpasturized cheese foods in the US. I am sure they know what they are doing, but they are missing out on some out standing cheese.

 

You must have good friends who'll sorta sneak ya some. LOL

I guess the last time I was in Mexico was 39 years ago. So If I can remember next time I run down I will try some.

 

All so that batch of leftovers looks tasty.

Happy smoken.

David

post #11 of 27

I smoked a couple of butts last year for my wife and friend to make tamales  gunna have to do it again

 

Gary

post #12 of 27
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

I guess the last time I was in Mexico was 39 years ago. So If I can remember next time I run down I will try some.

 

All so that batch of leftovers looks tasty.

Happy smoken.

David

 

That is totally awesome cheese. I will just heat a tortilla and have it with the cheese.

 

Sure wish I could buy it in the states.

post #13 of 27

Another great innovative smoke, Kevin. However, it doesn't look very Louisiana!

 

points1.png

 

Disco

post #14 of 27
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

I smoked a couple of butts last year for my wife and friend to make tamales  gunna have to do it again

 

Gary


Tamales were like a Christmas thing when I lived in Texas/NM. And it was a HUGE family gathering, like the pre christmas party were all the old ladies and young ones too were catching up on the gossip. LOL They would make 100's. I didn't watch or learn, I was watching the younger ladies to make sure their drinks were full. <Chuckles>

 

So now I am learning on my own. I was really upset. my very first try..... I drove the ball outta the park, totally awesome. I didn't take any notes expecting them to be the first attempt and nohing I would want again.......I'm a dumb azz!

 

I tryed again, and this will be my third time, I am reading my last time notes and thinking of how it would be better, more like the little old ladies made. Its a shame what we miss in our youth while thinking we know what is important in life.

post #15 of 27

When you spread your masa keep it kinda thin so it spreads easy on the husk, (I watched some older Mexican women) they are quick.  Also after I smokes the butts shredded them pretty good into the crick pot excuse me "Slow Cooker"  I'm old school, with a little liquid, cumin, garlic powder, a little chili powder mix well and cook another hour or so. pretty good

 

Gary

post #16 of 27
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Another great innovative smoke, Kevin. However, it doesn't look very Louisiana!

 

points1.png

 

Disco

 

Thanks my friend. Its not how it looks, its how it tastes! Its a good thing too, I have made some nasty looking plates of food.........LOL

post #17 of 27
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

When you spread your masa keep it kinda thin so it spreads easy on the husk, (I watched some older Mexican women) they are quick.  Also after I smokes the butts shredded them pretty good into the crick pot excuse me "Slow Cooker"  I'm old school, with a little liquid, cumin, garlic powder, a little chili powder mix well and cook another hour or so. pretty good

 

Gary

 

I am taking notes.

 

I have some pork stock/gelatin. It has a little lard left in it. I am thinking of using it as the hydrating fluid for the maza. The first tamalies I used some thickened chicken stock and it was awesome.  One of my notes for my last tamale trial, it says leave the maza alone stupid.....LOL Soooooo.........

 

I can do a very very thin layer of maza, but I like it kind of thick. I know, I am strange.

 

Here's my last time, ask your bride what she thinks, and how I could better do it. I always listen to others opinions.

 

http://www.smokingmeatforums.com/t/166484/tamales-foamheart

post #18 of 27

I love this. Chicken is in my very near future. Way to think out of the box.

post #19 of 27
Thread Starter 

Thank you.

 

It was really tastee! But remember to jack it up a bit, the extra anchos, chipolte, etc mentioned above made it even better. But I can tell you its just such a versitle meat like this.

post #20 of 27
Yum Foam, that looks insanely good ! icon14.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked Naco Brined Cured Chicken, Taco Nachos.