Not the greatest photo here…but these fajitas were excellent tonight! Let the onion and peppers cook down for about an hour on low temps. So soft and sweet! Chicken seasoned with Tex-Mex and beef (flank) seasoned with Holy Voodoo. All served on homemade corn tortillas. Still trying to perfect these tortillas and added more water this go, but still had dry masa. Meh they still taste excellent!
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mnavarre - thanks for the reply. Yep, let it sit to hydrate covered in plastic wrap for about 20-30 minutes while I got the onion and peppers prepped and going. But, this was after mixing and creating one big ball. Perhaps I should mix for the two minutes and let the dough sit as is covered for that rest time. Is this what you do, which would seem much better to be able to add in more water if needed.
CHNeal Victoria Tortilla Press, 8” - on Amazon for $24
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Looking good!
I’m pretty happy with my Mexican food…except for tortillas. It’s the newest part of my food journey. One day we’ll all get there! -
I’m not a tortilla maker but there is a common technique some bread bakers use before mixing the dough - hydrating the flour with some or all of the liquid by mixing the two ingredients then allowing it to rest or 20-30 minutes. Would this work for tortillas?
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Tried something new tonight.
Airfried Pulled pork taquitos, popped a vacpack of pulled pork in the sous vide.
Rolled pulled pork in corn tortillas and sprayed with avo oil and into the airfry!
paired with quak, sour cream, & salsa 😛
Came out great!Attached FilesComment
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Whiskey Wieners for work tomorrow.
6 hours later
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Well, my wife and decided to try out this fancy Carroll Shelby chili mix that we got from DaveD …. Honestly, it’s pretty good. Got the right flavor for Texas Chili, thickens up nicely. We did make a couple changes to the box suggestions. Used stew meat instead of ground beef. Followed the subs for diced tomatoes and water. Added a bit of red wine cause you should. Did the “hot” recipe note the “mild” recipe.
First, the “hot” recipe isn’t really very hot. Second, this is definitely a nice Texas chili. Third …. Damn, thanks Dave, this is fun! Ford + Shelby + Texas Chili … LOVE IT
Also, Dozer decided to try and help
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This is our go-to seasoning for chili. My wife has put a halt to my decades long chili recipe refinement and asks that I just use this.
She likes the rest of my food, so ok!
Really does have great flavor. Whether you use it straight out of the box or doctor it up - it’s a great starting point. Can’t go wrong!
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Thanks Cowper. I kinda thought it was something like that , but just wanted to be sure.Comment
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Thanks Clawbear57 - they were/are good. And I got a shot of steroids and a round of antibiotics at the doctor today, for a ear infection, so I think I will be on the mend soon.
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A new little wrinkle has been injected into my cook. The "Boss" doesn't want me cooking on Christmas day. That means that I've got to cook the loin on Christmas eve. With the filling inside the stuffed loin, I would assume that SV is out of the question due to the juice that it generates as it heats up. Sooooo, what's the best way to heat it up hoping to minimize any flavor loss, juiciness, etc.????Last edited by Backpacker Brown; December 19, 2022, 01:49 PM.Comment
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Hi there Backpacker Brown . I noticed you’ve asked a couple of questions about cooking and reheating techniques. You’ll get a better response to your questions if you start a new post under the corresponding channel. People here love to help. Here’s a link to the “Misc. or General Food Discussion Channel”. If you post your question there, I’d bet you get several quality answers in no time! 😀Last edited by Panhead John; December 19, 2022, 03:22 PM. -
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Yeah you are getting lost here. This is the "show us what you are cooking" discussion.
The fact is, even if you pre-cook it, you have to heat it back up to 140 or so for food safety the next day. From fridge temps, in the oven, that will take as long as the first cook. I would just tell the wife if you cannot cook it on the grill the day of, that it will need to be cooked in the oven...
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Smoked Brisket Chili is on!
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I refuse to take orders from Panhead John! I won’t wait until January to cook some soup. This yummy soup was based on:
I chose this because I had some great broth on hand from cooking some black eyed peas and garbanzos last week for a salad to take to a church party.
This used half a pound of Rancho Gordo garbanzos and two small cans of RoTel tomatoes with green chiles. For the pasta I used some Pearl couscous. I added some chicken because why not.
This one will be worth making again. Turned out great.
And now I’ve depleted virtually all of my older Rancho Gordo supply and can start enjoying the bounty from my SS @Sid P.
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Keeping in simpleAttached FilesComment
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The wife is sick, so she had some chicken noodle soup. I cooked for my boys. Pulled some frozen wings out of the freezer. The boys wanted barbecue sauce, so I tossed theirs in Kinders Organic sauce (probably my favorite bottled sauce!)
I was in the mood for garlic buffalo wings!
Step one: melt butter and sauté minced garlic.
Step two: add red pepper flakes to kick up the heat.
Step three: generous helping of Franks original Red Hot.
Step four: toss wings and eat!
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Mrs CN said burgers last night. She said to do them on the Blackstone because it was so cold. Nope, KBQ does a much better job.
Getting it started, and yes, it is as cold as it looks.
The wind made it feel much colder.
First up, onions tossed in oil. Going into the cook box to get some smoke.
Next a couple of frozen Costco 'Grass Fed' beef patties.
Onions come out of the cook box and onto the fire box for some direct heat. Then back into the cook box until the patties are done.
Patties finishing off on the fire box.
Mrs CN made up a salad while I was tending the KBQ. Salad and burger got a generous topping of onions.
A couple of thin slices of cheese and it was time to eat.Comment
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