Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Well…………the vote is in…and I think I just found THE BEST TACO EVER!!!!!!!!!!!! Hahahah. And I have to wait a week to reveal this goodness!
But the combination of flavors from each component was just a flavor bomb! Can’t wait to hear everyone else’s experience with this cook! You are in for a treat!!!!!!!!!!
I think a chuck eye would work even better with its fat striations. I did an experiment using this recipe with some lean 'carne asada' labeled meat a couple of weeks ago and was quite under-impressed. I know this recipe will work, it needs fat.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Second go-round. Mrs. Mosca liked the tacos, but wanted her steak in pieces. We had some leftovers from Old Homestead steakhouse, from a porterhouse and a tomahawk,
and I think those would fit the spirit of this cook, leftover status notwithstanding.
This time we got some steak, some different salsas, some pickled red onions, some leftover onion rings, avocado, queso fresco, cilantro, sour cream… just stuff you’d find in any refrigerator in America.
I crisped up the onion rings in the air fryer first.
Then on with the cook.
Secret ingredient.
You know what really slapped? Those freakin’ onion rings! That single thing elevated these into the freakin’ stratosphere. These were right up there with some of the best tacos I’ve ever eaten.
Sid P yes! I thought I had 3 other photos, but when I went to compose the post they weren't there. I think it was because I was wearing nitrile gloves and using buttons instead of screen touches, I don't do that often.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
This was a fun cook…and as Mosca says above, something fun about eating a thin cut ribeye steak as a TACO!!!!!!!!!! I had leftovers and chopped up the ribeye and that was good, but eating this as a thin steak is the way to go!!
I made two salsas to go with this as well - Salsa Taquera and Salsa Macha, both recipes from Vitamina T - and….they are salsas that will be in the fridge at all times. The combination of both….oh my!
salsa taquera
salsa matcha
and on to the cook -
The day I cooked these, it was nasty windy out so I didn’t get to use the flattop outside. So gasser grill for the ribeyes, which worked great. As quickly as these cooked, it was a good method. The flattop would work too, but next time.
Then inside to the mini griddle - getting the crosta down with a Mexican melting cheese that I picked up at Costco - it worked great for this and added everything needed in balance.
Then…the corn tortillas were slapped on and flipped, look at that crosta!!!!!!!
and another slap! Time for the ribeye and finishing off the tortillas.
and the plated goodness of these! This is absolutely THE BEST TACO!!!!!!!!!! I’ve ever eaten! Mosca picked a winner winner TACO!!!! Dinner here!
and….if you have the book…and know cachetada - you will get this last pic! Having some 😂
I always thought salsa taquera was a red sauce? I didn't think I was going to do this one but now I have to fit this in.
I know one thing for sure though, that book is on it's way to my house now.
Andrrr - it really just means taco sauce, so verde or roja. The recipe in the book has salsa roja, salsa verde, and then this salsa taquera - but first few words in description, they do say salsa de aguacate, or avocado salsa.
If I visited the taquerias I go to, each one would call this salsa something different if I remember correctly.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Y'all keep those pictures coming! Making me want to "slap" some tacos together. And I have leftover pulled chuck I may just do this with on the indoor griddle, since it is raining every day for the foreseeable future...
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
As noted above: epic fail plus epic success. First the fail:
I am adding tortillas to my list of things I can’t get quite right thread.
tortilla press skillz we’re fine. Whatever the heck happened on the cook, is beyond me. I used store bought masa from our local Mexican market (think HEB but 90% Mexican products). Sent BF out on an emergency tortilla run. He comes back with La Tortilla Factory corn/flour combo.
Success:
the onions were such a welcome contrast to this taco!! I took them a little further than shown (more char).
The guy as the meat counter (with my broken Spanish) probably was thinking, “pinche gringa!” 🤣🤪😳
I did use smoked Gouda here. Earlier when I was trying to do the cheese thing, I was just adding to the failure column. So I kinda did it like a quesadilla. A slice of smoked Gouda was too much cheese…. Yeah, I just said too much cheese. But really tasty!
the salsa was also in the success column!! 🤩🤩🤩
overall, I will do this again and again, that’s for sure! 🙌🏼🙌🏼🙌🏼
I mean…if you haven’t had to remake a few tortillas in your life…are you even trying!
It always takes me a few presses to get it right it seems, and even at that, it’s still work. I lean on the damp side for my masa and adjust if needed. But that means it can be a PITA if I press too thin, as the dang things stick to the plastic wrap. And then…the backhanded drop..haha! It’s an art for sure!
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Man! I did the cook according to the post and thought this is like falling out of bed.
Then I see Mosca’s. I am soo not worthy.
I saw the thin slice sirloin at Costco, that I wouldn’t normally have purchased, and I have tortillas. No Gouda so I thought Motz?
It came out pretty good but the beef I could not eat w/o my teef. Not really surprised but all in all glad I took one for the Team.
These were fun to do, and tasty to. As I previously said I found rib eyes on sale so I bought those and sliced them at home. I also bought the New Masienda Masa Taquera to make homemade tortillas.
I also made the Salsa Taquera from the cookbook but somehow managed to not take any photos of that. Once that was out of the way, there was nothing left to do but start cooking.
Onions, then tortillas were up first. The onions were a great addition to these tacos. The slight sweetness from them contrasted nicely with the other flavors.For the crusty cheese I used a blend of mozzarella and a queso blend. It crusted well.
The finished tacos were topped with a light sprinkled of cotija cheese. Looking forward to making these again.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
This is my Team Cook for the Slap Tacos made with Tri Tip from the freezer that I had SV'd and Gouda Cheese that I had Smoked. The Chips, Flour Tortillas, Green Salsa, and Mexican Rice was all Store Bought. Thanks for setting this all in motion Mosca! A fun cook for sure.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I do want to take a moment to thank my 2025 Secret Santa for the ridiculously sharp Dalstrong boning knife that made short work of slicing a single ribeye into sixths!
That’s some skillzzzz right there! I asked the butcher to do it because I didn’t want to jack with it and not get the slices right! Nice even cuts there!
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