¡¡¡Sultry Taco Tuesday: FOOD PORN PICS + Full recipes!!!

in #food3 years ago (edited)

And that’s recipe’s plural! Today not only am I going to share with you some rocking Carne Asada style taco’s, but I’m also going to triple down and show you two more recipe’s.

While we’re making these sultry tacos, I’m also going to show you how to make some homemade flour tortillas using bacon fat (or butter for you healthier folks / vegetarians). For those few vegans who might view my posts: I’m still working on the ratios of shortening / other substitutes - I don’t post recipes that haven’t personally tested.

Lastly, the third recipe is going to be some tasty “Guac” / avocado Salsa. It basically a modified guacamole recipe turned into a savory salsa. I was going to share this with all of you last week, but it was a lengthy written post. I'm running on the end of Tuesday for this post, so buckle up Buckaroo!

The Meat / Rub: 

The seasoning mix includes equal parts fresh cracked pepper, garlic powder, onion powder and 2x New Mexico red chili powder.

For each steak I used approximately an 1/8 of a cup of each spice + ¼ cup of red Chile for a total of 1 and 1 /8th of a cup. After the seasonings are mixed up, apply by hand and top off with a few splashes of low sodium soy sauce – just enough to evenly coat the meat.

If you’re not a big waster of bags like me, you then want to wrap and seal the meat in plastic wrap or aluminum foil. Alternatively (and my favorite way) is add the meat, dry ingredients, and then the soy sauce mix to a zip style bag and shake/rub until the meat is evenly coated. This creates way less mess and makes it easier to marinate. Remove the air from the bag and seal. Regardless of which method you use, marinate the meat for at least 2 hours in the fridge or overnight – I’m not your head chef.

Once the meat has finished marinating, preheat your grill to 400 F / 204 C. Place the meat directly on the coals and flip once browned on the bottom. Cook until juices start forming at the top of the meat,pull. Allow to rest for 5-10 minutes before cutting. You can also use a temperature probe if you want a bit more control over the meat temperature. Top with fresh squeezed lime juice and chopped cilantro.  

The Tortillas:

4 cups of flour

1 1/2 tsp of baking powder

1 tsp of sea salt

1/4 cup of bacon drippings

1/4 cup of butter (melted)

1/8 of a cup of lard

1 ½ cups of buttermilk

Combine dry ingredients via whisk. Add bacon drippings and melted butter.Whisk until batter is evenly lumpy, then fold in lard. Add buttermilk slowly / stir until it reaches a dough like consistency. For buttermilk substitution see below*On a lightly floured surfaces roll out dough and kneed for approx. 2 minutes. Should be smooth and firm.Allow to rest in a bowl covered for one hour.

Once rested, preheat a nonstick or cast iron pan to medium high- closer to high. Pull off chunks of dough and form little balls. It should yield approximately 12- 16 balls depending on size. On a lightly floured surface roll out the dough balls to approximately a 1/4 to an 1/8 of an inch. While preheating your pan, stack the smashed out tortillas in a staggered formation on a plate off to the side. Once your pan is preheated, place the tortilla in the pan, and wait for small bubbles to form. Flip and cook for an additional 30-60 seconds. Your looking for nice browning , but not burnt ass tortillas. Enjoy!

*Buttermilk substitution: 1 tsp of lemon juice in whole milk- mix and allow to sit for 5 minutes.

**Tortilla recipe modified based on Southern Cast Iron magazine's recipe** 

“Guac” / Avocado Salsa:

Chop and blend the following items:

2-3 avocados

4 roma tomatoes

1 onion

1 green bell pepper

1 red bell pepper

2 jalapeno

8 oz of fresh roasted and peeled Hatch, New Mexico green chile

1 teaspoon of sea salt, pepper, garlic, onion powder, cumin, red chile powder

1 hand full of fresh cilantro 

1 fresh squeezed lime.

You can also add in more chile, jalapenos, and chili powder depending on how spicy you want it. I've had some great results throwing in a few tablespoons of chipotle sauce as well. If you’re looking for more of a chunky style guacamole, skip the blender and chop finely and mix with a fork. Personally I like the blend step when I’m making a ton ahead of time and want to vacuum pack it and freeze for later.

Now that we have the recipe out of the way, let’s show some progress pics!

Marinating the Meat

Before we get started on the tortillas (which are quite a bit of work) we need to marinate the meat. I prefer at least 2 hours, but you can marinate the meat overnight in the fridge to save you some time. Pictured here are two, roughly 3 pound (6.6 kilo) size pieces of flank steak that have been seasoned with our rub and marinating for almost 3 hours. I’ll be using one of these flank steaks for tacos and the other for a Japanese style curry.

This is where the work begins!

I didn’t have a tortilla press at the time, so instead of fucking around with corn tortillas I decided to do flour instead. Next time I’ll do corn tortillas I promise! There are ample debates on the internet about flour vs corn, but I find both of them equally tasty. In New Mexico we use both for different things. Making your own flour tortillas can be a lot of guess work, in fact most abuelos you meet will tell you it’s “a little bit of this, a little bit of that.” So far this has been the most consistent recipe I found for the ratios. It’s still not as flaky as I’d like, but it’s comes pretty damn close. First you want to mix your dry ingredients and whisk. Mixture includes 4 cups of flour, 1 tsp of baking powder, and 1 tsp of fresh cracked sea salt or kosher salt.

I knew I was saving that bacon grease for something!

Now add the rendered grease ( 1/4 cup of bacon drippings, 1/4 cup of butter (melted), and an 1/8 of a cup of lard(optional). Whisk / mix until it's evenly crumbly.

The messy part is coming up!

Next add your 1 ½ cups of buttermilk... slowly. You essentially want to mix the dough as you pour in the milk. If you don’t have buttermilk like me, try this handy substitution: 1 cup of whole milk + 1 tsp of lemon juice – rest for five minutes at room temp, then use. You can mix this by hand, or with a sturdy spatula or spoon.  

Not quite a pizza...

Lightly flour the surface and roll the dough out. Knead for about 2 mins. The dough should be smooth and firm.

Time to rest!

Once the dough has been kneaded, rest for one hour. 

As I mentioned this is a long recipe, but we’ve got the big time wasters out of our way. So what’s the next step? 

Gauc salsa! 

As this point I’m just washing my rabbit food / aka salsa fixings.

Into the blender… 

This was a gun and run shot and blurry as hell. Sorry for the potato quality pic.

Tada!

All those ingredients managed to fit inside this quart container. Time to break out those chips…

I’ve got big balls, and he’s got big balls...

It’s been one hour and our tortillas are ready to go! Pinch off the dough and form little balls. After subdividing, It should make approximately close to 12-16 tortillas, depending on how big you like to make your balls…I mean tortillas. I’m going for 6-8 inches in diameter for my tortillas, which I hear is pretty average…

Time to smash your balls! 

I’m sorry…I can’t stop…it’s late… Preheat your pan on medium high heat – no oil. I hear a seasoned cast iron works best, but I’m pretty lazy with a nonstick. As I mentioned previously, you’ll want to smash them out to about a 1/4 to an 1/8 of an inch  on a lightly floured surface. This is accomplishing easiest with a good rolling pin, but I prefer to finish them up by hand…That just didn’t sound right… fuck it, we’ll do it live. The thinner the better they cook in my opinion… Personally I think working them by hand at the last step softens up the butter / grease in the tortillas.

The tasty reject

What am I talking about? None of these are rejects.. Every single one of these beauties will be absolutely delicious… These are handmade, can you tell? That supposedly increases their intrinsic value. Maybe I should open up an Etsy shop and sell handcrafted artisan tortillas for 40 dollars each. If they’re messed up, even better! I can increase their value by saying they’re unique and have the artists’ touch or something...

Back to the food: Once the pan is preheated start tossing the raw tortillas on, only one at a time in the pan. When they start bubbling, flip and cook for an additional 30-60 seconds. You want them to brown, not burn - a few little black spots is totally fine though).

All finished up!

I put the prettiest one on top, can you tell? You can fuck up a whole recipe and still make it look good when you’re writing a food blog… In all seriousness though, these were pretty damn good tortillas. Hell, In New Mexico half of our bread isle consists of different types/brands of tortillas. While we have a good selection, nothing is better than the homemade ones.

Fresh roasted veggies on the grill are the best!

Next we want to preheat our grill to 400 degrees freedom units / 204 C. Once your coals are ready to go, it’s time to roast up your veggies. Here I’ve got another red and green bell pepper. Once they are roasted all the way around, wrap in foil and allow to rest /steam for at least 15 minutes – it’ll allow you to peel them easier.

Remember that flanksteak? I member…

The coals are searing hot, It’s time to throw your meat on the grill. Gif stabilized since I forgot to eat earlier and hold a camera like MJF when I'm low on blood sugar... Jokes aside I’ve heard the Michael J. Fox Foundation has done tremendous work for Parkinson’s disease. I really need to start using that tripod that’s in the corner collecting dust…  

Back to the food: At this point I've already flipped the meat once, and waiting for the juices to start pooling on top - then it’s time to pull (for medium-ish rare). Once it's finished cooking, allow to rest for 5-10 minutes before cutting.

A good reason to let your meat rest

I’ve known this for years, but it took some cooking shows a while to figure this out. If you cut it fresh off the grill that meat is just gonna lose all those precious juices. On the plus side the meat continues to cook for a few additional minutes. It’s why you see some prime rib roasts recipes recommend you pull the roast at 130F/54.4C , even though technically medium rare is  few degrees higher. The bigger the piece of meat, the longer it will cook internally. Even for a 1 inch (2.54 cm) steak I recommend resting the meat for at least 5 minutes after it's been cooked.

Sultry Taco fixings!

While my meats resting I’ve put together my taco fixings on the ugliest flatware set imaginable... Despite my repeated attempts in purchasing new flatware that would complement my culinary skills and abominations, these are the only plates that haven’t managed to chip or break.

Two Tickets to Meat Mountain!!! 

I really need to start tagging my posts with this… Here is our flank steak all cut up opposite/across the grain. If you don’t do this, your meat will end up hard to chew. Right before serving, I sprinkled the meat with fresh lime and chopped cilantro. Some of the meat on the bottom was rarer. All of it was delicious.

Bonus fry Bread!

Thinking about using that leftover tortilla dough the next day? Make some tasty fry bread! Simply take those uncooked tortillas that you smashed out and fry in vegetable / canola oil @ 350 F until golden brown (make sure to tap them on the top every so often so they get a splash of hot grease on both sides). Not only are they great for tacos, they’re also very delectable with honey, or powdered sugar and cinnamon. If you folks are interested in a step by step recipe, I’d be happy to feature it soon. 

Until then, I hope you enjoy and let me know if you have any questions!

@usernamerelevantsoon 

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I do appreciate your claim that this post is not a judgment of my work, but if you are presenting yourself as transparent service, please post accordingly to others. There are plenty of other users (with much higher reputation) on multiple sections of the trending page where you have not made an effort to make this type of post / information.

If your initiative is to bring transparency to the platform, you need to do so in a neutral manner in order to remain impartial.

You seem to have an interesting thread on this so far in your posts, with a wealth of discussions from different viewpoints, so I will follow up there. Lastly, if anyone requires transparency - this platform was built for it. You can access and view anyone’s wallet to see what transactions they have made. Someone else can purchase up vote bots on their behalf as well, but that’s another post…

Thanks for stopping by, and I’ll be sure to follow up. While I don’t necessary agree with all of your positions, I’m a big fan of discussion and dialectic discourse.

Cheers,

@usernamerelevant

Thank you for your thoughtful reply.

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Thanks for your support. I do wish you much success!

Good to know, I wasn't sure if you were specifically targeting certain users at first. I've seen you've taken a lot of feedback from your original post as well, so I've removed the flag.

Same to you, and thank you for getting back to me.

Thank you.

Blessings!

Beautiful work .. Damn I'm hungry really looks delicious
Creative recipe, well done
Thanks for sharing

Thank you for the kind words and glad you dig the recipe. Hopefully I'll do the corn tortilla version in the near future!

just looking at the pics is making my mouth water. It's been a while since I had a really good steak taco! I'll have to make some soon.

Glad you dig the post! I'm in the process of working on a vegan/ vegetarian recipe as well. Both for the tortillas, and the filling. I tend to try to test recipes first before i share them to make sure they work, so it might be a bit. Thank you again for stopping by!

awesome! looking forward to it!

Looking tasty food i will try

Let me know how it turns out!

Nice food.

Much appreciated!

Wow that's a Really amazing post dear, Well done job by you, i read it and enjoy it, and i visit your blog many times, and reading your interesting articles and comments on it, So keep it up, and im waiting for your next post, well thanks for sharing with us, Thank You.

I'm glad you've enjoyed my recipes so far, still debating on which recipe to post this Thursday / Friday. So many posts, so little time!

beauty

Thank you! you've got some pretty sultry sushi on your blog @makesushi

Glad you enjoy! Thank you :-)

Incredible. These are the most legit tacos I've come across in a long time, thank you for sharing this food blog with us.

Glad you think so! I'll be doing a follow up recipe later this spring to show how to make corn tortillas from scratch.

Thank you for the kind words :-)

looks delicious,can't wait to eat!!!!!! beef!!!

If you get a chance to make them, let me know what you think!

Beautiful recipe! I'm impressed by the way you prepare your cooking. I know the feeling of dealing with food preparation and after care since I'm doing cooking too and sharing here on steemit. I like how you produce photos step by step in the procedure. Makes it looks easy to make it which is very helpful for people who likes the recipe and wants to make it. You deserve a follow and an upvote. :-) Please visit my blog too and let me hear what you think about it. Have a pleasant day! See you around.

Good to see another food poster with delicious looking food here on Steemit! I like to show step by step / progress pics so folks get a feel of how it’s supposed to look along the way, but as you mentioned it can take a lot of preparation.

Even having to remind myself to pause between steps can get a bit time consuming. I’ve gotten to the point where I just have a bag of food safe gloves nearby so I can quickly take them off if I need to do another quick shot. Having to wash your hands every five minutes between shots can extend the prep time of your recipe by quite an awhile.

Thanks again for stopping by and the up vote!, I’ll return the favor and look forward to checking out your recipes. The Adobo looks very tasty and nice video btw.

I’m hoping once I get settled into my new place I should be able to start producing videos myself.
I’ll be sure to keep an eye out for more of your recipes as well!

hola @usernamerelevant las fotos estan geniales y los comentarios de ellas muy divertidos, se ven deliciosos esos tacos probare hacerlos en casa, soy cocinera, de Venezuela esa salsa que preparas con aguacate o palta en mi pais le decimos guasacaca y me encanta con empanadas fritas. vivo en Argentina y me encanta la comida de todo el mundo, mientras más pruebo más me voy enamorando de la gastronomía. gracias por compartir. agradecería tus comentarios y consejos ya que soy nueva por aquí. saludos

I’m glad you enjoyed the post. That pretty interesting that it’s called guasacaca where you are from. I know a lot of dishes are called different things depending on where you are regionally. Even here in New Mexico a lot of our dishes deviate from traditional food from Mexico. Just out of curiosity, what do you normally put in your empanadas? I’ve heard some places favor meat, while others use fruit or both.

I too love food and cuisine from all over the world as well! Anytime I travel, the first thing I want to do is try the food there! I’m still new to Steemit here as well, and may put together a guide once I become more versed. I’m not sure how well the existing guides translate, but I found a lot of useful information on the FAQ page. If you’re looking for other people who post food I recommend exploring different tags. If you click on explore in your top menu it should open up a menu with a ton of different tags. I’ve seen a lot of good food /recipes under #foodphotography as well– @photocontests is involved with the thread, and regularly rewards up votes people who participate in the listed tags. https://steemit.com/introduceyourself/@photocontests/readme

I hope the information was helpful, and let me know if you have any questions!

Bueno te cuento que nuestras empanadas son de harina de maiz precosido, es la misma masa de las arepas, las hacemos fritas tenemos muchos rellenos, quesos artesanales, jamon, carne mechada, carne molida, pollo, hay una que es mi favorita que la rellenamos con los mismo ingredientes de nuestro plato tipico el pabellon criollo, es caraotas (porotos negros), carne mechada, queso rallado fresco, y tajada (platano frito), las acompañamos con guasacaca o con una rica salsa de ajo. luego estare compartiendo recetas de estas salsas para que conozcas un poco más. un fuerte abrazo @usernamerelevant

Wow, that sounds very savory! I'll definitely try to keep an eye out for your posts!

I meant to add earlier - meatloaf in empanadas fritas? (not sure if that translated well via google).

Wow, that's sounds really interesting and good! Thank you for mentioning all the different types. You gave me an idea I might post for a recipe. I'm not sure if you're familiar with " beef pasties" also known as (AKA) beef pastries. It's very similar concept, but the meat and filling is stuffed into either pie or pastry dough and baked. Fried sounds better, but everything fried is better!

Who knows...maybe i could fry the pastry dough! You gave me something to really think about! Thank you for taking the time share your thoughts!

así es, las hacemos fritas de carne mechada o molida en un buen guiso es un manjar, pruebalo es delicioso, prueba una masa menos mesada que la hojaldre ya que puede quedar muy empapada de aceite. luego me cuentas.

Drippings, butter and lard???!!!seriously??? Ohhh man, that's the best tortilla recipe i've ever seen!!!! :-):-):-)good job!!!

It's rich, but well worth it! Lard is an integral ingredient in a lot of New Mexican cuisine.

Was it all the drinking, swearing, and tasty food that made it authentic? lol

Very explicit post with photos that are very good and explicit. It looks very tasty

I'm glad you dig, thank you for the kind words!

thanks, your post! have a nice day.

you as well, thank you!

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Mmmm im obssessed with tortilla receipes, i make a Lot of delicious receipes with tortilla bread i post already one IMG_20180317_155930.jpg

Looks messy enough to have to clean up the plate with a fork! Definitely okay in my book!

What paradise is that? It looks so exquisite that I would not want to ruin

If the food looks to pretty to eat, it's worth destroying :-)

Looks really good. Thanks for posting!

Thank you - you've got some tasty looking food/ post too btw!

well. i get some knowledge from you.thanks go ahead........

Glad you found my post knowledgeable!

That looks very delectable!

Mmmmm delicious!!! the food is very tasty!

Thank you! Your food and recipes look very good as well!

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