I used the Hey Grill Hey recipe as a base for the process and flavor profile. I forgot to get a can of chipotle peppers, though, so I used some ground chipotle powder. Definitely want to try with the real thing next time. Also, I like heat, and I like arbol chilies in all kinds of things I make, so… I put in like six of them, because I did a chili with about this much beef and it was just spicy enough. I neglected to realize that the cooked down broth was like a quart, instead of the six quarts or so of chili I had made with that many chilies. Lol whoops. The broth was just a TAD spicy. Haha. I ended up adding a little sugar to calm it down a bit. Still spicy, but it’s fine for me.
I wanted to figure this out to do a family dinner later this fall. Definitely going to use fewer arbol for that one!
All in all, this worked well. It took me a couple of tortillas to get the frying process down without destroying them. Once dipped in the broth, they’re really fragile (at least the mass produced store bought white corn variety that I could get here).
Smoked with B&B hickory lump and white oak scraps from my workshop. Meat went on a little after 9:30AM, and was done around 5PM. Rested the meat in a 170F oven while cooked the corn and did some shrimp for my wife (she’s not a fan of shredded meats). Made a cilantro lime rice in the rice cooker to go with everything. Dome temp held well, with some variation as it was a bit gusty today. My only real adjustment was bumping the temp up to about 400 for the shrimp.
Will definitely rock this one again!
by dxlsm
1 Comment
Looks awesome 👏