Morning fellas and non fellas. Was in the mood for Mexican food yesterday. We aren't eating out still. Wanted something different than tacos or fajitas so landed on these.
Started the day off making up a batch of
tx smoker
salsa. Not many pics but he has a great thread on it
Roma's and purple onions on the smoker getting some smoke then bumped up the temp for a little char. And the finished product. Robert you nailed the flavor bud. Stuffs absolutely delicious and I'll be keeping some on hand
Later on got to work on the meal. Put my Lodge griddle on my smoker and started off with some bacon
While this was going wife started on refried beans. 2 cans of pintos drained and mashed. Little dusting of tajin classico seasoning and a tablespoon of hot sauce. Topped with quesadilla cheese and into the oven
Got a little done but was my fault as supper ended up 30min late. Beans were still creamy and delicious.
After bacon finished I threw on some onions and shrooms
While this simmered wife started the salsa rice. She used a cup of long grain and started by toasting in a skillet with olive oil until it gets some color. Then follow normal steps....water, chicken paste and a half cup of
tx smoker
salsa. Cook until done. Rice was amazing
Onions and shrooms almost ready so threw the chicken cutlets on the grill surrounding the griddle. Rubbed with Tajin classico and I basted with some Cabo Wabo tequila and some fresh lime
When chicken reached 155 I spread out onions and shrooms and placed chicken on top of them on the griddle. Covered with quesadilla cheese and cotija cheese. Crumbled all the bacon on top and let it all melt
After the melt
Got all cut up and ready for some tortillas
And my plate
Meal turned out delicious as heck. Exactly what I wanted. And had a few margaritas which didn't hurt anything either....well maybe my liver
Started the day off making up a batch of
tx smoker
salsa. Not many pics but he has a great thread on it
Roma's and purple onions on the smoker getting some smoke then bumped up the temp for a little char. And the finished product. Robert you nailed the flavor bud. Stuffs absolutely delicious and I'll be keeping some on hand
Later on got to work on the meal. Put my Lodge griddle on my smoker and started off with some bacon
While this was going wife started on refried beans. 2 cans of pintos drained and mashed. Little dusting of tajin classico seasoning and a tablespoon of hot sauce. Topped with quesadilla cheese and into the oven
Got a little done but was my fault as supper ended up 30min late. Beans were still creamy and delicious.
After bacon finished I threw on some onions and shrooms
While this simmered wife started the salsa rice. She used a cup of long grain and started by toasting in a skillet with olive oil until it gets some color. Then follow normal steps....water, chicken paste and a half cup of
tx smoker
salsa. Cook until done. Rice was amazing
Onions and shrooms almost ready so threw the chicken cutlets on the grill surrounding the griddle. Rubbed with Tajin classico and I basted with some Cabo Wabo tequila and some fresh lime
When chicken reached 155 I spread out onions and shrooms and placed chicken on top of them on the griddle. Covered with quesadilla cheese and cotija cheese. Crumbled all the bacon on top and let it all melt
After the melt
Got all cut up and ready for some tortillas
And my plate
Meal turned out delicious as heck. Exactly what I wanted. And had a few margaritas which didn't hurt anything either....well maybe my liver
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