I got the idea for this from the thread posted by
tag0401
and considered not posting this. After thinking about it, this one is all the way different from his so figured it wouldn't step on his toes...as least that's my hope. I went full-tilt Mexican with mine and Adam stayed more along the lines of BBQ with a nice twist. He used chicken and I used pork. The concept of how the dish was put together is very similar though and it is an incredible concept!! Thank you for sharing Adam.
Start with a couple thick sliced center cut pork loin chops. Hit them with the jaccard then season with a sprinkle of my fajita seasoning along with some pasilla and ancho pepper.
Now to get the Ranchero sauce going. Onions, jalapenos, minced garlic, and a splash of my garlic infused EVOO
Saute for a few minutes then add all the seasonings and the rest of the goodies
Ranchero sauce all done (recipe available upon request if anybody is interested) and it is n outstanding recipe. We love this stuff.
Cooked up some bacon crumbles from the last batch of bacon I made
While all this was going on I made a loaf of cinnamon raisin bread for Tracy
Chops onto the Weber cooking indirect heat
Done, into a CI skillet, and ready to put everything together. Pulled these at 140 figuring they would finish when they go back on the grill.
First, on goes the Ranchero sauce
Two different cheeses
Bacon crumbles
Back onto the Weber to heat through and melt the cheese
Done and topped with diced jalapenos
My dinner. Plated up with some Mexican rice and a guacamole salad. Had a few jalapenos left so Tracy put them on the salad. A bit redundant but we eat a bunch of those things.
This came out incredibly well . It far and again exceeded every expectation I had. The complexity and layering of flavors was about the best I've ever managed to put together, even after all the lessons a few years ago on Mexican food from our very good friend
chilerelleno
His tutelage has really helped up my game and I'm turning out some pretty flavorful south-of-the border food. Tracy said it was both the best pork dish I've done as well as being the best Mexican meal. I'll take that any day!! You can count on this one being done again real soon, probably inviting the neighbors.
Gonna call this one a wrap. See everybody on the next one
Robert
tag0401
and considered not posting this. After thinking about it, this one is all the way different from his so figured it wouldn't step on his toes...as least that's my hope. I went full-tilt Mexican with mine and Adam stayed more along the lines of BBQ with a nice twist. He used chicken and I used pork. The concept of how the dish was put together is very similar though and it is an incredible concept!! Thank you for sharing Adam.Start with a couple thick sliced center cut pork loin chops. Hit them with the jaccard then season with a sprinkle of my fajita seasoning along with some pasilla and ancho pepper.
Now to get the Ranchero sauce going. Onions, jalapenos, minced garlic, and a splash of my garlic infused EVOO
Saute for a few minutes then add all the seasonings and the rest of the goodies
Ranchero sauce all done (recipe available upon request if anybody is interested) and it is n outstanding recipe. We love this stuff.
Cooked up some bacon crumbles from the last batch of bacon I made
While all this was going on I made a loaf of cinnamon raisin bread for Tracy
Chops onto the Weber cooking indirect heat
Done, into a CI skillet, and ready to put everything together. Pulled these at 140 figuring they would finish when they go back on the grill.
First, on goes the Ranchero sauce
Two different cheeses
Bacon crumbles
Back onto the Weber to heat through and melt the cheese
Done and topped with diced jalapenos
My dinner. Plated up with some Mexican rice and a guacamole salad. Had a few jalapenos left so Tracy put them on the salad. A bit redundant but we eat a bunch of those things.
This came out incredibly well . It far and again exceeded every expectation I had. The complexity and layering of flavors was about the best I've ever managed to put together, even after all the lessons a few years ago on Mexican food from our very good friend
chilerelleno
His tutelage has really helped up my game and I'm turning out some pretty flavorful south-of-the border food. Tracy said it was both the best pork dish I've done as well as being the best Mexican meal. I'll take that any day!! You can count on this one being done again real soon, probably inviting the neighbors.Gonna call this one a wrap. See everybody on the next one
Robert
