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Tales from the grill...
- Thread starter cmartinez
- Start date
What you're doing is an international transgression of culinary culture... if you don't have a trusty mexican with you to evaluate the process and end results, then you'll leave me no choice but to crash your bbq party and supervise things myself...
That's fine, but if you take more than about 45 minutes to get here, I can't guarantee there will be anything left to supervise but the dishes.What you're doing is an international transgression of culinary culture... if you don't have a trusty mexican with you to evaluate the process and end results, then you'll leave me no choice but to crash your bbq party and supervise things myself...
A shameless appropriation of culture on Wayne's part.What you're doing is an international transgression of culinary culture... if you don't have a trusty mexican with you to evaluate the process and end results, then you'll leave me no choice but to crash your bbq party and supervise things myself...
Yeah.... and I was gonna add tasteless too, but who am I kidding? Those things look delicious!A shameless appropriation of culture on Wayne's part.
I'm afraid @GopherT and @Lestraveled would beg to differ with your statement... although I'm all for both condiments, just like you.Cilantro is another great gift along with Cumin. I have tomorrow's strip steaks marinating. Wayne, let us know how they turn out, looking good!
Ron
So full. Hard to breathe. Tacos were fantastic. My daughter whipped up some guacamole for us. The picture-taking ended about then. You'll have to take my word for it, we had all the sides including fresh pineapple, sweet onion, cilantro, lime, sour cream, the works.Cilantro is another great gift along with Cumin. I have tomorrow's strip steaks marinating. Wayne, let us know how they turn out, looking good!
Ron
The recipe I followed was basically this one, but I made my own achiote paste. All the ones I could find in the store were loaded with MSG. In retrospect, next time I'll just make my achiote paste contain ALL the spices for the dish. It was silly to measure and add 1/2t of whatever spice to the paste, only to then use a tablespoon of the same spice in the whole dish. Otherwise I wouldn't change a thing.
https://www.buzzfeed.com/alvinzhou/homemade-al-pastor?utm_term=.sbe0jAZYj#.ugvvXA4xX
https://www.buzzfeed.com/alvinzhou/homemade-al-pastor?utm_term=.sbe0jAZYj#.ugvvXA4xX
Didn't you grill the pineapple before dicing it?
When I lived in CA (San Diego) I had an avocado tree in my front yard. Guacamole was just another of those wonderful things. Moved back east and avocados were a buck apiece and they were horrible. You don't know what you got till it's gone.
Looking sweet Wayne and glad the tacos came out so good.
Ron
The better better option is to just leave it in the grocery store - next to the cilantro.
I forgot. When I butchered the pineapple it was so ripe, sweet and delicious that it slipped my mind. I didn't dice all of it though and maybe I'll grill some to go with leftovers. No guac left but everything else is ready to go.
Suit yourself but the sweet pineapple with the spicy meat was really good. And a taco without cilantro? Might as well go to Taco Bell.
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