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contest BEGIN! Mexican Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
Don't worry salty at least you didn't let the breeze stop you. 
Grilling some ingredients for sauces.
Marinade and dippin sauce
This turned out really freaking good.
Salsa verde with guajillo chile, mystery citrus, aji mango, wild brazil and my lemon drop x inca berries, jalapeno and pablano
My spanish rice
Stuffed pablanos with rice and machego cheese (first time having machego, everyone loved it)
Tortillas? Sure , I like them flour
Of course I'd run out of daylight, cowboy charcoal and some lump cherry wood
Pic dumping ...
Moar molcajete ...
Looking forward to your final posts hope there's no wind
Sinaloan Coctel de Camaron vs Aguacihle Mash-up
- juiced citrus a plenty
- avocado
- jalapeno
- fresno
- onion
- garlic
- cucumber
- peppadew
- mango crystals (from Amazon)
- xxl sea salt (from Amazon)
- pepitas (from iGourmet)
- chipotle ketchup (from Pi Rho)
- spicy bloody mary mix (from Boss)
- grounds for divorce hot sauce (from Redhawk)
- shrimp
juice the citrus, cover peeled and deveined and butterflied shrimp in it for at least 30 mins, or up to an hour, and then add diced veg, and finally ketchup/bloody m/hot sacue, juice of a lime, and a couple shakes of hot sauce ...
Yucatecan Camaron & Vaca Mocaljete Mixto a la Diabla
Steak Prep
- xxl sea salt
- mango crystals
- grass fed beef tenderloin
- pod #21 (from D3)
- butter
- yucatecan rocado rojo (from Amazon)
grind fresh chile sans seeds or placental fin using the sea salt and mango crystals, and add to a vacuum pack with a little butter, and then add filet dusted with Teeny Tiny seasoning. sous vide at 134F until ready to use ...
Salsa Diabla
- chile de arbol
- guajillo chile
- chipotle powder
- garlic
- oil
- shredded chihuaha cheese
heat mocaljete in the oven and/or over a burner until HAF ...
shred chihuahua cheese into the bottom, such that it melts, and then add the salsa diabla ...
place fingers of steak and jalapeno and avocado along the edge ...
have some coctel de camaron, and then fill Searzall'd tortillas and smashmouth the molcajete offerings to your delight - probably after the TD ...
- juiced citrus a plenty
- avocado
- jalapeno
- fresno
- onion
- garlic
- cucumber
- peppadew
- mango crystals (from Amazon)
- xxl sea salt (from Amazon)
- pepitas (from iGourmet)
- chipotle ketchup (from Pi Rho)
- spicy bloody mary mix (from Boss)
- grounds for divorce hot sauce (from Redhawk)
- shrimp
juice the citrus, cover peeled and deveined and butterflied shrimp in it for at least 30 mins, or up to an hour, and then add diced veg, and finally ketchup/bloody m/hot sacue, juice of a lime, and a couple shakes of hot sauce ...
Yucatecan Camaron & Vaca Mocaljete Mixto a la Diabla
Steak Prep
- xxl sea salt
- mango crystals
- grass fed beef tenderloin
- pod #21 (from D3)
- butter
- yucatecan rocado rojo (from Amazon)
grind fresh chile sans seeds or placental fin using the sea salt and mango crystals, and add to a vacuum pack with a little butter, and then add filet dusted with Teeny Tiny seasoning. sous vide at 134F until ready to use ...
Salsa Diabla
- chile de arbol
- guajillo chile
- chipotle powder
- garlic
- oil
- shredded chihuaha cheese
heat mocaljete in the oven and/or over a burner until HAF ...
shred chihuahua cheese into the bottom, such that it melts, and then add the salsa diabla ...
place fingers of steak and jalapeno and avocado along the edge ...
have some coctel de camaron, and then fill Searzall'd tortillas and smashmouth the molcajete offerings to your delight - probably after the TD ...
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