SMF Premier Member
- Jun 13, 2017
Like many of you I’ve done tons of butts with the standard rubs and bbq or finishing sauce on the side. I wanted to try something different putting a Mexican food spin on it. I grabbed two nice butts at Kroger what worked out to around $1.29 / lbs.First up I mixed up a simple injection of 6 qt. Minors chicken stock , 4 T Chipotle chili morita paste and 2T cumin. I made plenty as I’ll smoke a pan of what’s left under the butts to have extra liquid gold pumped them good and full using my Spitjack injector. This thing makes injection easyRubbed them down good and heavy with tx smoker recipe for taco seasoning.After testing overnight it’s into the Lang. Used a mix of cherry, apple and pear to smoke.While the butts are smoking it was time to work on some Charro style beans. Going to make a large batch so I can share more as people loved these last go round.Start off with 6 cans of Eden black soybeans.Adding 6 cups of double strength Minors chicken brothTime for some spices and tomatoes. 2 15 oz cans fire roasted diced tomatoes, 2T each Dk Chili powder, cumin, black pepper and Mexican oregano, 4 T Chipotle chili morita paste. 2 packets Sazon Goya culantro y achiote. Note if you want it less chili like cut the Dk chili in half. For less spice cut back on the chipotle morita. As a sub for thst you can use puréed chipotle pepperin adobo.Sautéed 4 cups each diced onions and poblanos.Two lbs of beef chorizo and two lbs chopped baconAll together and simmer for about 4 hours.Still have time in my hands so prepped garnishes like sliced radish, minced cilantro , quick pickled red onions and fried jalapeños. Made amazing avocado lime crema. Totally winged this and it will defiktley be a fixture loving forward. Started with mashing a nice soft avocado.Next the super secret item I think I could literally drink. Salvadorian sour cream has got to be the Maserati of sour creams. It’s phenomenal. Used about 2/3 the jar.Added the juice of two small limes and zest of one and hit with the immersion blender.The pork tools it’s time today despite my cooking at 275F but after an hour rest in the cooler time to pull. I don’t know if it was the injection or not but this was literally the moistest pulled pork I’ve ever done. I did defat some of the chipotle enchanted broth and mix in for additional flavorsTime to bring it all together.Mama Lupe low carb tortillas with pork,sliced link style chorizo, roasted poblano , pickled red onion and cilantro. The pickled sweet tangy onions are the perfect complement to the rich pork and spicy chorizo. Served with the beans and a side of lime crema. The crema is crazy good on both the beans and tacos.That’s a wrap! Thanks for looking!