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contest BEGIN! Mexi-Que Throwdown

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The Hot Pepper said:
Oh no.
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Oh yea!
 
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D3monic said:
... now off to pick up the kids from the exwife, apparently she's in the hospital with blood clots in her uterus and lungs. 
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That's of relatively grave concern, actually. I think you already know that - but just in case ...
 
grantmichaels said:
 
That's of relatively grave concern, actually. I think you already know that - but just in case ...
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Yea, at least she's at the hospital though and didn't try and tough out what was bothering her.
 
I'll be disappointed if there isn't a mole'... one these days i'll venture into that realm. 
 
not this day though.
 
That pork belly looks killer. I was thinking about doing poppers but I got the beans and even though they going into cornbread bowls I figured that was my two sides. 
 
Considering dinner wont be done for 5 hours I may still  make some poppers as an appetizer. 
 
Viva La Indepencia! ​
 ​
Sides:
Red Jalapeno Cornbread Bowls:
Ingredients:
  • 1 Cup Milk           
  • 1/4 cup butter
  • 1 egg
  • 1 1/4 cups Yellow Cornmeal
  • 1 cup Flower
  • 1/2 cup Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon salt
  • 2 Red Jalapenos sliced thin
  1. Heat oven to 400f
  2. Spray large Ramekins with Pam or grease
  3. Beat Milk, Butter and Egg in large bowl 
  4. Stir in remaining ingredients. Mix by hand.
  5. Pour into Ramekins filling 3/4 the way
  6. Bake 25-30 mins or until golden brown and toothpick comes out clean.
  7. Cut off top and hollow out for bowl. Butter top if desired.
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Carnitas Baked Beans:
  • 1 large can of Bushs baked beans (maple bacon in this case)
  • 1 tablespoon stone ground mustard
  • 1/4 cup brown sugar
  • 1/2 lb of Smoked and Pulled Chipotle Pork/Carnitas (leftovers from making tamales)
  • 1/4 cup Pineapple Habanero BBQ sauce
  1. ​Place ingredients into loaf pan and smoke at 250f for 6 hours.
  2. Fill cornbread bowls with beans and serve
Drinks:
Watermelon Aqua Fresca
  • 4 cups watermelon diced and deseeded
  • 1/2 cup water
  • 1/2 cup sugar
  • 6 mint leaves
  • 1 lime
  1. ​Add Watermelon, Sugar and Water to blender. 
  2. Pulse until smooth
  3. Place 3 mint leaves and slice of lime in bottom of 8oz glass
  4. Mash with one those drinky thingies alcoholics have. 
  5. Add ice and pour Watermelon mix into glass. Serve with Lime wedge
Meats: 
 
Beef Short Ribs: Rubbed down with a blend of Cumin, sea salt, pepper and pequin powder. Marinaded in Chipotle sauce and refrigerated 5 hours.
Pork Back Ribs:  Rubbed down with a blend of Salt, Pepper, Famous Daves rub and applewood rub. Vac sealed and refrigerated 5 hours. 
 
Smoked over Cherry wood at 250f 3-2-1 method. Mopped with Red wine and olive oil 
 
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Plate and top Short Rib tacos with Aji Pepper Pico from Prep post HERE Avocado and Cilantro
 
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Ribs Where probably some the best I've made... hell the short rib taco was up there as well. Meat was so soft and succulent.
 
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