Queso Fundido

Queso Fundido

Dana and I love Chuy’s Tex-Mex Restaurant!  If you have one near you I recommend that you try it ASAP.  Last year during their Hatch Chili Festival they had a limited time special menu that included Queso Fundido. What is Queso Fundido you ask?  Well it is freaking glorious!  Basically it is a Chorizo and cheese dip that you serve on warm flour tortillas.  It is quite possibly the best cheese dish that I have ever had!  The ooey gooey cheese and chorizo on a warm tortilla is straight up gold.  My mouth is watering as I write this up!  You have to try it.

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Peppered Chicken Tacos

Peppered Chicken Tacos

Peppered Chicken Tacos

I was looking to make some peppered steak tacos, but I could not find skirt steak for the life of me.  So I took the rub and put it on some butterflied chicken breasts. It turned out awesome!  Dana and I loved them.  I know that tacos are usually served with corn tortillas but I could not get my hand on any fresh ones either.  So I am technically making fajitas, but I like to call them tacos.

Peppered Steak Tacos

Prepare the grill for two-zone cooking.  Place lit coals on one half of the grill.  If using a gas grill turn on only half of the burners.  Make sure to brush the grates clean.

Indirect Cooking

Mix the rub ingredients together in a medium bowl.

Butterfly the chicken breasts and then coat the chicken evenly in the rub.  Let the chicken sit at room temperature for 20 minutes to let the rub set.

Season and let rest

Once the grill is preheated and the rub is set, place the chicken directly over the heat and grill until done.  Roughly 7-8 minutes per side.  You may need to turn them once or twice during cooking to get them to cook uniformly.

Place on the grill

During the last 4-5 minutes of cooking wrap the tortillas in foil and place them on the indirect side of the grill.  Flip them half-way through.

Chicken it up

When the chicken is fully cooked and the juices run clear, remove from the grill and place on a cutting board.  Remove the tortillas from the grill too.  Don’t want them to burn.

Slice it up

Slice the chicken and serve over the warm tortillas.  Serve with your favorite salsa, sour cream, guacamole and cheese.

Peppered Chicken Tacos
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Perfectly spiced chicken tacos.
Ingredients
  • 1 lb boneless skinless chicken breasts
  • 12 corn or flour tortillas
  • 1 cup favorite salsa
Rub
  • 2½ tsp freshly ground black pepper
  • 2½ tsp cumin
  • 2 tsp sea salt or kosher salt
  • 2 tsp chili powder
  • 1½ tsp garlic powder
  • ½ tsp onion powder
Instructions
  1. Prepare the grill for two-zone cooking. Place lit coals on one half of the grill. If using a gas grill turn on only half of the burners. Make sure to brush the grates clean.
  2. Mix the rub ingredients together in a medium bowl.
  3. Butterfly the chicken breasts and then coat the chicken evenly in the rub. Let the chicken sit at room temperature for 20 minutes to let the rub set.
  4. Once the grill is preheated and the rub is set, place the chicken directly over the heat and grill until done. Roughly 7-8 minutes per side. You may need to turn them once or twice during cooking to get them to cook uniformly.
  5. During the last 4-5 minutes of cooking wrap the tortillas in foil and place them on the indirect side of the grill. Flip them half-way through.
  6. When the chicken is fully cooked and the juices run clear, remove from the grill and place on a cutting board. Remove the tortillas from the grill too. Don't want them to burn.
  7. Slice the chicken and serve over the warm tortillas. Serve with your favorite salsa, sour cream, guacamole and cheese.
Notes
Perfect additions for tacos are guacamole, sour cream, salsa, cheese and onion.

Awesome Chicken Tacos

These tacos were a hit.  They had great flavor and they were perfect for breaking in our new patio furniture.

Recipe adapted from Peppered Steak Tacos from Weber’s Charcoal Grilling by Jamie Purviance

Flank Steak Tacos

Last week my friend Jeff had me over for a little grilling and drinking.  I brought the Corona and he gave me the workings for a great steak taco.  I must say, having a food website has open doors.  Everyone wants me to come over, but in return I have to do the cooking.  I have absolutely no problem with that.  Jeff had a nice flank steak that we grilled and made tacos with.

The tequila makes these amazing
The tequila makes these amazing

Grilled Steak Tacos with Roasted Peppers

  • 1lb flank steak
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 tequila
  • 2 limes
  • 4 cloves garlic
  • 1 tbs cumin
  • 1 tbs oregano
  • 1 tbs onion powder
  • 1 tbs chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Roasted Peppers

  • 6 poblano peppers
  • 1 zip top bag for steaming the peppers

Lay the flank steak out on a cutting board and dry it off with a towel.

The flank steak
The flank steak

With a flank steak I usually tenderize it before I use it.  To do that use a hard object or a meat tenderizer and hammer the meat.  This will tenderize it and make it so that it is not too chewy.

Take all of your aggression and use it against the poor helpless piece of meat.
Take all of your aggression and use it against the poor helpless piece of meat.

Mix all of the seasonings above and place in a zip top bag.  You can add as much tequila as you like.  Jeff likes tequila so I think that we added about a 1/2-3/4 cup of tequila.

Add as much tequila as you like.
Add as much tequila as you like.

Then seal the bag and squeeze as much air out as you can.  Then refrigerate for at least 20 minutes.  2-3 hours is preferred.

Jeff was a great hand model.  I think he has a future in the business.
Jeff was a great hand model. I think he has a future in the business.

Just like the shrimp tacos from a couple of days ago, we are going to serve these with roasted peppers.  While the meat marinades, roast the peppers.  Place the peppers on high heat and turn them every minute or so until all of the sides are blackened.

It is alright to let them burn as it will make the skins come off easier.
It is alright to let them burn as it will make the skins come off easier.

Make sure to rotate them so that all of the sides get blackened.

Once all of the sides are blistered and black time to remove them from the grill
Once all of the sides are blistered and black time to remove them from the grill

Remove them from the grill when blistered and place in a plastic bag.   The plastic bag will help to steam the skins off.

Zip top bags make the perfect container for steaming the skins off.
Zip top bags make the perfect container for steaming the skins off.

After about 10 minutes it is time to peel the skins.  As you can see, the skins come off in giant sheets.

It might be a little dirty, but this is a hands on sort of thing.
It might be a little dirty, but this is a hands on sort of thing.

Slice into strips and serve these tender, smokey, and tasty treats with any and everything.

Now that the peppers are done, it is time to grill the meat.  Place the flank steak on the grill over high heat and sear the outside. 

Place the meat on a pre-heated grill
Place the meat on a pre-heated grill

After about 5-7 minutes you should have good grill marks.  When you have good grill marks and the meat looks golden it is time to flip.

Flip when you have good carmelization
Flip when you have good carmelization

Now continue to cook for another 5-7 minutes.  The meat should be about medium-medium well.  Remove and let the meat sit for 5 minutes before carving.  This will let the juices redistribute throughout the meat.  Then carve the meat into thin strips.  Make sure to cut against the grain.  Otherwise, the meat will be chewy.

Make sure to cut against the grain
Make sure to cut against the grain

Serve the steak tacos on a flour tortilla with some cheese, roasted peppers, salsa and some sour cream.  Makes for a perfect summer meal.

The tacos are great with just a little lime juice to add a tad bit more acidity.
The tacos are great with just a little lime juice to add a tad bit more acidity.

These tacos were the best of the night.  The meat was cooked perfectly and the seasoning was awesome.  Now that it is summer time, it is time to grill.  You don’t always have to make burgers and hot dogs.  Next time make grilled steak tacos.