I was unable to shake a craving for Mexican food, and as luck would have it, had some ingredients to whip up some carne asada. I marinated some skirt steak in some Goya Mojo Criollo overnight:
I setup the BGE for direct grilling, while preparing the veggies to go along with the meal. I think this is hot enough:
Meat, Sizzle, and Smoke:
When the skirt steak was done, I grilled up some onions:
I stumbled upon these new tortillas in the store. They are supposed to be “homestyle”, so I figured I’d try them out.
These got wrapped between parchment paper, sealed in a food savor bag, and them steamed. This changes the texture a bit–makes them even more soft and tender.
Dinner is served:
That Goya marinade is some wickedly flavorful and robust stuff. I really need to remember to try it on some chicken one day. The well seasoned, citrus tang of the meat, coupled with the sweet charred taste of the onions, and the refreshing, cool crispness of the roma tomatoes and lettuce, made this a highly enjoyable meal. I was kind of full after my third stuffed tortilla – yet I pressed on.
I did manage to spare a bit of room for dessert. What better way to top off a delicious Mexican meal than with some smokey churros? Using this recipe I found online, I started the process by heating up some water and maple smoked butter, until the butter melted and the water began to boil lightly:
Then I added the hickory smoked flour, and stirred the resulting mix until I could get it to form a ball:
Once the dough had cooled down, 1.5 tsp of vanilla extract was added, along with 3 eggs, each added one at a time:
The dough was then added to a piping bag:
Got some oil nice and hot, and began frying the churros:
The sugar coating was made with vanilla bean sugar and cinnamon:
Time for dessert:
These were so darn good. Though, you really can’t expect any less with fried dough. Perfectly crispy on the outside, with a light hint of smoke, and a soft, buttery tasting, tender inside: