We do love our tacos around here. Last night we decided that was what we were craving for dinner (hence the emergency). Problem was that I didn't want the same ol' same ol' beef tacos. Then I remembered that I had some pork left over from the 4 massive bacon chops I smoked last Saturday. The next day they were all put in a huge skillet with some veggie broth, Ro Tel tomatoes w/ habaneros, some minced onion, and a hefty dose of the Mexican spice blend I put together a few months ago. They were let to simmer on low for hours and became a top notch Mexican feast. The meat was super tender the and flavor was amazing. Chopped up a bunch of that last night and put it in a pan with a drizzle of veggie broth just to keep things moist. Cut up some tomatoes, onions, and lettuce to go along with the tacos. Put them together on flour torts and we chowed down!!
The chops out of the smoker last week. No pics of the Sunday dinner I used them for
Chopped up last night and into the pan
Veggies cut up
Start the build. Flour torts and guac. I've found it's easier to spread the guac on the bottom versus globbing it on top
Spicy seasoned pork and cheese
Lettuce, tomato, and onion
Sour cream and cilantro. We're ready to eat
These were really good. The depth, richness, and authenticity of the flavoring in the meat was outstanding. Add fresh veggies, guac, vintage aged extra sharp cheddar, and some sour cream, what's not to love? Probably have enough meat left for 2 more of these dinners and it's going to get vac sealed and put in the freezer here in a little while. These were too good to take a chance having that meat go south and get tossed.
Well, thanks for dropping in. You''ll probably get the misfortune of seeing me again tomorrow. Got a brisket going real low and real slow under less-than-perfect conditions and we are at hour 16 right now that it's been on. If it comes out as hoped, it should be really good....fingers crossed
Robert
The chops out of the smoker last week. No pics of the Sunday dinner I used them for
Chopped up last night and into the pan
Veggies cut up
Start the build. Flour torts and guac. I've found it's easier to spread the guac on the bottom versus globbing it on top
Spicy seasoned pork and cheese
Lettuce, tomato, and onion
Sour cream and cilantro. We're ready to eat
These were really good. The depth, richness, and authenticity of the flavoring in the meat was outstanding. Add fresh veggies, guac, vintage aged extra sharp cheddar, and some sour cream, what's not to love? Probably have enough meat left for 2 more of these dinners and it's going to get vac sealed and put in the freezer here in a little while. These were too good to take a chance having that meat go south and get tossed.
Well, thanks for dropping in. You''ll probably get the misfortune of seeing me again tomorrow. Got a brisket going real low and real slow under less-than-perfect conditions and we are at hour 16 right now that it's been on. If it comes out as hoped, it should be really good....fingers crossed
Robert
