mexican

I chose short ribs for the meat on this batch, but they can be made with about any whole muscle meat. Because of the technique a higher fat meat works much better. And, because they are so filling, two per person is plenty. Or one beef and one cheese one. The sauce (aka Consomé ) is made...

On the menu last night was my Tex-Mex Meatloaf with Queso sauce, Bean & Cheese Poblanos, and Mexi corn. The meatloaf has 50% ground beef and 50% of my homemade chorizo, hi-temp cheese along with onion, garlic, cilantro, Wooster, panko, 1-egg and bacon on top. The poblanos were stuffed with a...

Havent posted in awhile so here is one from tonight steak tacos! Basically did a reverse-sear by smoking until the IT hit 120 then pulled it and seared on a hot grill for 2 minutes each side. The result was incredibly tender and flavorful meat from an otherwise sub-par piece of defrosted...

Made a nice, extra large, Stuffed Cornbread aka Mexican Cornbread. Preheat oven to 400'F Triple standard recipe of cornbread batter, careful not to over mix it. Add in 1 15oz can whole kernel sweet corn and two 7oz cans of diced Green Chiles added to batter. Brown 2# of hamburger and 1# of...