Smoke roasted tri tip empanadas (and then some)

I wasn’t quite sure what to get for the upcoming week’s meals, but a sale on tri tips got me fixated on some Mexican grub:

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I marinated it in a vacuum sealed bag for 2 days in Goya Mojo Criollo and some V-8 juice. Little did I know that the juice, while merely passable for drinking, makes quite the decent marinade:

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The tri tip was seasoned with a mix of salt, black pepper, onion, and garlic powder, then placed on the Egg with a batch of refried beans:

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Red Oak was used for smoke:

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Due to getting distracted, I missed the mark a bit, but this wasn’t very important since I planned on frying the meat for a bit of caramelization:

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The empanada dough was made earlier in the morning:

2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tablespoon distilled white vinegar

Next time I will add more butter to the mix.

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After the dough chilled for several hours, some of it was used to roll out the dough for the empanada:

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Onions were browned, followed by some diced tri tip, then everything was piled onto the empanada dough, along with monterey jack cheese, walla walla sweet onions, roma tomatoes, and cilantro:

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The empanada was cooked indirect at 325 degrees:

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Dinner is served:

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The next night I prepared grilled tri tip taquitos. The corn tortillas were flash fried in beef tallow just to make them very pliable (while adding fat):

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They were topped with the tri tip, ery jack cheese, green onions, and chopped beef bacon, rolled then placed on the Egg indirect style at 425 degrees:

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Dinner is served:

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The next night the leftover tri tip and tortillas (shaped into taco shells) were cooked down in beef tallow:

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Tacos for dinner:

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The next night I made tostadas by frying the tortillas in beef tallow and toppings used the tri tip, smoked refried beans, sweet onions, roma tomatoes, monterey jack and cheddar cheeses:

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For dessert I made strawberry empanadas:

Strawberries were cut and cooked in a mixture of water, the juice of a meyer lemon, and brown sugar:

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The empanada dough was rolled out and cut:

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The stuffing was added, empanadas rolled, and cooked indirect on the BGE:

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Dessert is served with a nice scoop of french vanilla:

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The marinated tri tip was something that simply needs to be repeated.  It was so rich with flavor, it made my eyes roll back into my head.  The empanada dough was very nice, but I should have rolled it out a bit thinner and added more butter to the dough.  The cooking of the tri tip and and the tortillas in beef tallow made me appreciate how things used to be done.  It’s healthy, full of fat soluble vitamins, and full of flavor.  It will be gradually replacing my use of vegetable oil.

This entry was posted in BBQ, Grilled Beef, Slavin' Over the Stove, Smoked Beef, Smoked Desserts. Bookmark the permalink.

2 Responses to Smoke roasted tri tip empanadas (and then some)

  1. chris says:

    All very good looking meals. I keep beef tallow when I get a whole ribeye but I hadn’t thought of using it for crisping tortillas like that. Good idea. Beef bacon – never had it but now I have to find it!

  2. smokingal says:

    Chris,

    Commercial beef bacon does exist. Gwaltney’s is pretty good. But since I’ve been making my own dry cured beef and lamb bacon, I haven’t looked back. I have a few posts on the process:

    beef bacon:
    http://www.barbecueaddict.com/?p=121

    lamb bacon:
    http://www.barbecueaddict.com/?p=107

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