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More Uses for Pulled Pork Pix

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Post Sun May 12, 2013 4:54 am
beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
You guys already know I smoked and pulled a butt the other day, and then sammied it:

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I'm really going to get a lot of meals out of this batch. This time I'm going to present some taquitos. First, I'm going to prepare the meat. This means hitting it with the carne asada seasoning and lotsa HOT sauce:

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I also want to prepare a bed for these taquitos with shredded cabbage mixed with crema mexicana. The crema sure is a soothing heat control.

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Alas, this time I cooked them in the oven because I needed to save my fuel for today's experimental cook. So here they are plated on that bed of cabbage with chopped avo on the side and topped with salsa. :cheers:

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Got beer???

Post Sun May 12, 2013 10:57 am
sroach well done
well done

Posts: 1166
Location: Warrington, PA
BC a beauty as always. are those flour tortilla's? and does the oven make them crispy?

from what I know taquitos, they should be a crunch shell right?
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Post Sun May 12, 2013 1:43 pm
beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
sroach wrote:
BC a beauty as always. are those flour tortilla's? and does the oven make them crispy?

from what I know taquitos, they should be a crunch shell right?


Why thank you, Sroach!

These sure do look like flour, but they are actually white corn tortillas. I prefer the yellow, but this particular variety is a whole lot cheaper. And you're right about the crispy crunch. To get it crunchy through and through, one needs to immerse the tortillas in oil. I generally do not do that so as to make them a little more wholesome. Consequently, my taquitos tend to be crisp toward the ends and softer toward the middle. I get the same results whether I do them on the grill or in the oven. :D
Got beer???

Post Sun May 12, 2013 9:57 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
Creative with a beautiful plateup. Nice job. 8)

Post Mon May 13, 2013 8:29 am
sroach well done
well done

Posts: 1166
Location: Warrington, PA
beercuer wrote:

Why thank you, Sroach!

These sure do look like flour, but they are actually white corn tortillas. I prefer the yellow, but this particular variety is a whole lot cheaper. And you're right about the crispy crunch. To get it crunchy through and through, one needs to immerse the tortillas in oil. I generally do not do that so as to make them a little more wholesome. Consequently, my taquitos tend to be crisp toward the ends and softer toward the middle. I get the same results whether I do them on the grill or in the oven. :D



Ahh.. I like it! I always opt for the corn if I can find them in the size I need.
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18.5 Kettle Gold
18.5 WSM

Post Mon May 13, 2013 1:33 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7500
Location: Stoughton, WI
Very nice, and as well as they turned out I'm sure you'll have a grilled version before long!

Post Mon May 13, 2013 3:11 pm
beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
Thank you, Friends :D

Sroach-- Around here, I can even get blue corn tortillas, as well as these green cactus ones as well. Both are pretty good sized. The blues are a little tender and fragile. :D
Got beer???


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