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contest BEGIN! Stop SmokenFire!

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JoynersHotPeppers said:
<-----#winning
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#    
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   :P
 
 
 
:lol:
 
D3monic said:
Looks like ozzy off to a great start. nice solid marinade. I'll probably end up doing skirt steak as well if I can get the wife to pick some up. I don't get paid until tuesday. 
 
Too bad I can't enter my tacos from other day. 
 
 
 
Wife grabbed a couple peaches. I was thinking about trying something new and making a cucumber peach salsa. Might be a bit sweet for steak though. 
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Nice plate man!
 
Puerto Rican Lamb Picadillo Taco and Al Pastor Taco​
With Flavored Tacos​
 ​

 
PRP
1 lb of lamb leg 
½ can of black olives
1 potato diced
8 cloves of garlic minced
1 package of Sasson Accent seasoning
1 tsp. adobe seasoning
2 jalapenos
1 tbl. Capers
1 lg. red onion
1tsp. salt
1 bunch of cilantro
1 cup of water
 
Ground lamb. Saute’ onion and garlic in a tbl of olive oil. Add lamb and other seasoning. When browned add olives, cilantro, jalpenos, capers, potato and water. Let simmer. 
 

 
Flavored Tacos
Red
8 guajillo chilies
Globe of garlic
½ large red onion
Salt
1 cup of chicken stock warm
 
 
Deseed chilies, but in smaller pieces and add warm chicken stock, place largely chopped onion and garlic cloves and salt in blender. When chilies are soft liquefy all in blender. Next put through a fine mesh food mill. Take one cup of it for tacos and save the rest for the pork.
 

 
Add 2 cups of corn flour to one cup of the red sauce, knead and separate into small balls, press and cook in pan.
 
Green
1 lb of tomatillos
5 jalapenos deseeded
8 cloves of garlic
1 cup of chicken stock
1 red onion
 
Roast the above (minus the stock) in the oven and put in blender and process through the same food mill.
 
Do the same with 1 cup of this as you did with the red.

 
 
Al Pastor
Take remaining red sauce and add a can of dried pineapple. In roasting pan layer pork steaks with sauce until pan is filled. Roast in the over at 450 for an hour then lower to 350 for another hour. Cut into small parts for tacos.
 
In two separate pans add a tsp. of bacon grease, heat to melt then add to each pan one of each of the sauces and sauté for 5 minutes to use in topping tacos.
 

 
Pico de gallo
1 can crushed tomato
½ large red onion diced
5 aji mango chilies minced
1 tbl. Lime juice
½ bunch of cilantro chopped
 
Take one green and one red tortilla and in between layer with jalapeno jack strips, place 2 tbl. Of either meat preparation, add pico de gallo, sour cream, cilantro, and choice of red or green sauce.
 

 

 

 
 
BLACK BEANS
1 lb beans
6 cups of water
2 ham hocks
3 cloves
5 allspice
1 tbl. Salt
½ bunch cilantro chopped fine
 
Put all together, bring to a boil then let simmer for an hour or so until the beans are soft.
 
Mexican Rice
1 can of tomato sauce
1 cup of water
1 ½ cups of rice
1 tsp. salt
1 tsp garlic powder
½ red onion
Small pinch of cilantro.
 
Add everything together, bring to a boil, let simmer and stir occasionally till the rice is done.
 
 
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