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Posts Tagged ‘Tacos’

Tailgate Tuesday: Steak tacos nortenos with bacon fat flour tortillas

Tuesday, September 5th, 2017


Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. Joe has limited time this season, so we will be tag-teaming the weekly recipes. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Gentry’s BBQ, a Orlando, Fla. based BBQ and catering company, sponsors this season’s feature by providing their killer rubs and sauces for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Previous: Gator kabobs
Recipe Archive

This week’s recipe is one I found online this summer and had to try it, and it sure didn’t disappoint. It’s easy enough to make on a grill, so it’s tailgate friendly, and it’s a different and extremely tasty twist to the standard tailgate food. Give it a try and take your next tailgate to the next level.

Ingredients

Tortillas:
• 1 pack of bacon
• 2 TBSP + 1/2 tsp vegetable oil
• 1 1/4 cups whole milk, divided
• 2 tsp baking powder
• 1 1/2 tsp Kosher salt
• 3 cups all purpose flour

Filling:
• Hangar or skirt steak
• Gentry’s Beef Brigade BBQ Rub
• 2 TBSP olive oil
• 2 large onions
• 10 garlic cloves
• 4 serranos or jalapenos
• 4 tomatoes
• 1/2 cup chopped cilantro
• Monterey jack cheese
• Limes

Directions

Start with the tortillas, which will need space on a prep table in order to roll out the dough. Start with cooking the bacon in a skillet, ideally cast iron, on your grill until brown and crisp. Remove the cooked bacon and save for later. Pour out 2 TBSP of bacon fat and set aside for the tortillas. Save the remaining bacon fat in your skillet.

In another pan, combine the vegetable oil, 3/4 cup whole milk, and the 2 TBSP of bacon fat and bring to a simmer (not boil) in the saucepan on your grill. Then immediately remove it from the grill. In a bowl, whisk in the baking powder, salt, and flour, then pour in the hot milk mixture and add the remaining 1/2 cup of cold whole milk. Mix with your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes. Wrap in plastic, and let rest at room temperature.

Season your steak with Gentry’s Beef Brigade BBQ Rub and a marinade if you wish. For this recipe I used a cilantro lime marinade because I had it in the cupboard, but with all the other flavors in this recipe you certainly don’t need it. Grill your steak until nicely browned and medium rare, approximately 5 minutes per side. Transfer to a cutting board and let rest 10 minutes, then slice against the grain.

Add your skillet back to the grill and heat the reserved bacon fat, then add onions and garlic and season with salt and pepper. Cook, stirring often, until they begin to soften, about 5 minutes. Add the serranos or jalepenos and cook another 5 minutes until the chiles are softened and the onions are brown. Add the chopped tomatoes until they are soft and begin to make a sauce, about 10-15 minutes. Mix in the steak slices and juices, the sliced reserved bacon, and some chopped cilantro and cook until the meat is heated through. Top with monterey jack cheese until melted.

If you’re doing this at a tailgate, transfer that whole filling mixture into a serving bowl and put your cast iron back onto the grill. Divide your rested dough into approximately 16 ping pong size balls. One at a time, roll out to approximately 6 inches each. Cook on the skillet until brown spots form on the bottom and air bubbles form on the surface, about 2 minutes. Poke large bubbles to release steam. Flip and cook another 1-2 minutes. Cook one or two at a time until done.

Fill tortillas with the steak filling, top with cilantro, and squeeze a little lime juice, and enjoy! These have a deep, rich flavor and the soft bacon fat flour tortillas will be an instant hit, full of flavor and thick enough to hold the heartiness and juiciness of the filling. You’ll probably never go back to store bought tortillas again.

Sure, it’s a little more work than grilling burgers and brats, but oh so worth it. Your tailgate guests will be asking for more.

Visit Gentry’s to purchase their great rubs and sauces. You can follow them on Twitter at @gentrysbbq and you can also follow our resident pitmaster Joe at @mmmgoblubbq.

Tailgate Tuesday: Chicken street tacos

Tuesday, September 13th, 2016


tailgate-tuesday_2016_week3-v2

Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Lane’s BBQ, a Bethlehem, Ga. based BBQ company, sponsors this season’s feature by providing their killer rubs and sauces for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Previous: Cedar planked scotch eggs, pork tenderloin sliders with grilled cheese
Full Archive here.

Here we are in Week 3 and the competition is getting better each Saturday. The Buffs will be a stiffer test for the Maize and Blue so our tailgate recipe needs to keep pace. I don’t know about you, but I love a good taco. I don’t care if it’s beef or chicken as long as it’s in a smaller soft tortilla shell. I want to be able to walk around with it and not make a huge mess. I don’t want it crumbling in my hand after the first bite. I also want to grab it and go if needed. These chicken soft tacos are perfect for your tailgate and will make your guests very happy.

Ingredients

• Chicken thighs (boneless)
• Flour or corn soft tortillas
• Queso fresco
• Pico de gallo
• Cilantro
Lane’s “SORTA WHITE” Sauce
Lane’s SPF 53 Rub

Directions

Fire your grill up for direct heat. These are best cooked fast as you want a nice char on the exterior. It adds a nice flavor to the finished taco. As the coals are heating up, season your chicken thighs with Lane’s SPF 53 rub. This has a nice heat to it and will complement the finishing white sauce. For those seeking heat, this is the rub for you.

Season both sides of the meat. Don’t worry about trimming the fat as it will cook off during the grilling process. If you have a large amount of fat on the thighs, feel free to trim a little. Fat is flavor, so don’t remove it all.

Once the coals are hot, toss the thighs on the hot grill grate. Since these are boneless, they are very thin and will cook quickly. The boneless thighs will cook over direct heat for about four minutes a side. If you have your Thermapen instant read thermometer, you’re looking for an internal temp of 165 degrees.

chicken-tacos-3-4-5

After about 4-5 minutes, flip the chicken and repeat on the other side. Don’t worry about the flare ups, as you want a little char on the exterior. It also adds flavor. Once they reach 165 degrees internal or have gone for about eight minutes total, they are done. Remove from the grill and tent with foil for five minutes to allow the juices to redistribute into the meat. After five minutes, chop into bite sized pieces. As you can see below, these pieces are still super juicy and have some great color from the rub.

Add a good amount of Lane’s “Sorta White” sauce to the chopped chicken and mix together. The color and flavor of this sauce is FANTASTIC and pairs perfectly with chicken or pork. Trust me, you want this one in your rotation. It is a top seller for Lane’s.

Once mixed, start building your new favorite soft tacos with a little chicken, some pico de gallo, a few crumbles of quest fresco and of course some cilantro. These will not last long. I think I ate four before I decided to take some pictures. These are so moist and tender, you will wish you grilled some more chicken.

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These would also make some great burritos or super flavorful nachos. This “Sorta White” sauce is bursting with flavors and is very similar to the Alabama white sauce that has exploded on the scene in recent years. Give this one a go when you’re hankering for a taco, or two or three or eight. GO BLUE!!!!!

Visit Lane’s BBQ to purchase their fantastic line of rubs and sauces. You can follow them on FacebookandInstagram.

Visit Fogo to purchase their premium lump charcoal. You can follow them on Twitter, Facebook, and Instagram.

After growing up in Michigan, Joe now lives in North Texas where he can barbecue year ’round. He cooks mostly on Big Green Eggs and some Webers and has competed in BGE competitions. When he’s not watching Michigan football, he also teaches BBQ classes at a local grilling store and does some catering. You can follow Joe on Twitter at @mmmgoblubbq and Instagram at @gobluebbq.