48 hours at 134° in housemade adobo, then chill dried and finished over open flame. Adobo thinned with beef broth and added minced chipotles to up the heat in the "sauce". Tortillas fried on plancha, plus "little garden". I'll apologize up front for my inadequate photography skills 😊
by gerardkimblefarthing
5 Comments
I am truly offended that you did not call me!
That big glop of fat in the middle is definitely not my yum. Now the tacos in the last pic, that something else.
Looks marvelous! Anything you might change for the next time? Adding this to my recipe list
For some reason the third pic looked like you have a witch finger with the way the meat lines up with your actual finger. I had to zoom in to figure out what was happening. Looks good though… the meat, not your witch finger.
Is that necrosis in your fingers?