So yesterday was National Taco Day and so of course we had tacos! I made two different types of meats, one with left over Pulled Pork and the other with some ground venison. The leftover PP tacos are by far my favorite( I might even go as far to say even including authentic Mexican restaurants), the amount of flavors that it comes with is out of this world!
I know I might get some backlash for the way I make my PP tacos but I'm telling you, if you never made them this way... you're gonna have to give it a try. So I first start out by warming up the PP and of course cooking the venison. I add water to the PP to help it along by steaming it out and also for when you add the taco seasonings.
When adding the liquids, dont be afraid to add more than you need... I truly believe this is the key to making great tacos. 1. it helps with the dispersion of seasonings and flavors 2. it just lets the meat simmer in its goodness even longer helping with the intensifying the flavors, both of the seasonings and the natural meat flavors with the smoked flavor
Like I said it might look like its too much liquid but trust me... it makes it so much better and will cook down and thicken up(as seen in later picture). When it comes to liquid I just use water but you could use almost anything that would be good with both PP and tacos! Apple Juice would add some sweetness( just dont let the sugar burn) I thought about Corona beer would be fantastic but didn't have any on hand so water it was
The one ingredient I also think really makes with pop is after I get to this point of just letting it simmer, I dust and mix in some BBQ rub, which I love my Everglades Cactus Dust... gives it a sweet Mesquite flavor. After this the key is to let it simmer on a low heat for a while. I mean minimum 1 hour( that's what I did, couldn't wait longer;)) but I imagine longer would be better just not too long like a couple hours. ** another key point is when mixing, just mix by flipping it/turning it over on itself... not by chopping like you would do with regular tacos to break down the meat. you want to try and keep the meat as whole as possible but it will naturally break down little from cooking
(sorry for the bad picture thought it wasn't blurry)
And of course everyone knows have to make traditional tacos, I add in some minced onion and of course let it simmer on low covered up as well. the simmering is key!
Get your favorite toppings ready, I used mix cheese, Homemade salsa, lettuce and sour cream.
In time it thickened up( could have gone a little longer but couldn't wait) and its ready to serve!
Of course I have to have some beans with it, love my beans! Some people might think I ruined good leftover Pulled Pork by not just warming it up as is and making tacos that way but I'm telling you simmering it with traditional taco seasoning and little more BBQ rub, it adds SO many more Flavors... smoky, sweet, spicy, salty, savory. But everyone is entitled to their own opinions which I can respect. Let me know if you ever made tacos like this! Until another day,
This is Smokinq signing off!
I know I might get some backlash for the way I make my PP tacos but I'm telling you, if you never made them this way... you're gonna have to give it a try. So I first start out by warming up the PP and of course cooking the venison. I add water to the PP to help it along by steaming it out and also for when you add the taco seasonings.
When adding the liquids, dont be afraid to add more than you need... I truly believe this is the key to making great tacos. 1. it helps with the dispersion of seasonings and flavors 2. it just lets the meat simmer in its goodness even longer helping with the intensifying the flavors, both of the seasonings and the natural meat flavors with the smoked flavor
Like I said it might look like its too much liquid but trust me... it makes it so much better and will cook down and thicken up(as seen in later picture). When it comes to liquid I just use water but you could use almost anything that would be good with both PP and tacos! Apple Juice would add some sweetness( just dont let the sugar burn) I thought about Corona beer would be fantastic but didn't have any on hand so water it was
The one ingredient I also think really makes with pop is after I get to this point of just letting it simmer, I dust and mix in some BBQ rub, which I love my Everglades Cactus Dust... gives it a sweet Mesquite flavor. After this the key is to let it simmer on a low heat for a while. I mean minimum 1 hour( that's what I did, couldn't wait longer;)) but I imagine longer would be better just not too long like a couple hours. ** another key point is when mixing, just mix by flipping it/turning it over on itself... not by chopping like you would do with regular tacos to break down the meat. you want to try and keep the meat as whole as possible but it will naturally break down little from cooking
And of course everyone knows have to make traditional tacos, I add in some minced onion and of course let it simmer on low covered up as well. the simmering is key!
Get your favorite toppings ready, I used mix cheese, Homemade salsa, lettuce and sour cream.
In time it thickened up( could have gone a little longer but couldn't wait) and its ready to serve!
Of course I have to have some beans with it, love my beans! Some people might think I ruined good leftover Pulled Pork by not just warming it up as is and making tacos that way but I'm telling you simmering it with traditional taco seasoning and little more BBQ rub, it adds SO many more Flavors... smoky, sweet, spicy, salty, savory. But everyone is entitled to their own opinions which I can respect. Let me know if you ever made tacos like this! Until another day,
This is Smokinq signing off!
