Chili Head
New member
Braised short rib and green chili chicken tacos with black bean salsa.
I wasn't sure what to make today when I woke up. All I knew was it was going to be Mexican and I needed groceries so off to the store I went. After roaming around the meat section I had in the cart some short ribs, baby back ribs,chicken breasts, chicken thighs, sausage, chuck roast and bacon.
Oook ..I'm thinking short ribs and chicken tacos it is!
I dusted the short ribs with mas quapo seasoning and put them on the MAK set on smoke for 45 minutes or so.
Next up I made the black bean salsa.
This is a really simple and fast recipe. Besides being good on any kind of taco, it's good with tortilla chips or added to enchiladas.
Start with 2 cans of black beans and add 1 each of green, yellow and red bell peppers, a bunch of small green onions, 5-6 Roma tomatoes, a couple tomatillos, a diced fresh jalapeno, a pretty good size bunch of cilantro ( we love cilantro!) and the juice of 1 lime.
Mix it all together & refrigerate. Right before you serve the black bean salsa dice up some avocado and gently mix that in.
Up next was getting the chicken breasts ready and on the MAK.
I cut a pocket in each breast and stuffed it with green chili and cilantro and then tied them up to keep as much chili in them as possible.
At this point I've set the MAK to high to braise the ribs in an iron skillet and to cook the chicken at a higher temperature.
Continued..
I wasn't sure what to make today when I woke up. All I knew was it was going to be Mexican and I needed groceries so off to the store I went. After roaming around the meat section I had in the cart some short ribs, baby back ribs,chicken breasts, chicken thighs, sausage, chuck roast and bacon.
Oook ..I'm thinking short ribs and chicken tacos it is!
I dusted the short ribs with mas quapo seasoning and put them on the MAK set on smoke for 45 minutes or so.
Next up I made the black bean salsa.
This is a really simple and fast recipe. Besides being good on any kind of taco, it's good with tortilla chips or added to enchiladas.
Start with 2 cans of black beans and add 1 each of green, yellow and red bell peppers, a bunch of small green onions, 5-6 Roma tomatoes, a couple tomatillos, a diced fresh jalapeno, a pretty good size bunch of cilantro ( we love cilantro!) and the juice of 1 lime.
Mix it all together & refrigerate. Right before you serve the black bean salsa dice up some avocado and gently mix that in.
Up next was getting the chicken breasts ready and on the MAK.
I cut a pocket in each breast and stuffed it with green chili and cilantro and then tied them up to keep as much chili in them as possible.
At this point I've set the MAK to high to braise the ribs in an iron skillet and to cook the chicken at a higher temperature.
Continued..
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