sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
We stopped by a farmer's market on Saturday morning and one of the vendors was my favorite tortillera, so I bought some and had to make tacos.
I found some prime top sirloin on sale at a butcher shop a few minutes east of the farmer's market and decided that would be good carne asada fodder. I had some bone-in chicken thighs in the fridge so I went ahead and deboned those and prepped them for tacos.
The beef was marinaded for several hours in a cilantro lime mix, and the chicken thighs were hit with a slather of avocado oil and Albukirky Green Chile seasoning. The Primo got the nod for the cook, Jealous Devil lump for the heat.
It was very hot out yesterday, > 100* when I was grilling, but it was worth it. I used the leftover heat to cook an herbs de provence / dijon chicken I had in the fridge overnight, another favorite of mine.
Thanks for lookin.
I found some prime top sirloin on sale at a butcher shop a few minutes east of the farmer's market and decided that would be good carne asada fodder. I had some bone-in chicken thighs in the fridge so I went ahead and deboned those and prepped them for tacos.
The beef was marinaded for several hours in a cilantro lime mix, and the chicken thighs were hit with a slather of avocado oil and Albukirky Green Chile seasoning. The Primo got the nod for the cook, Jealous Devil lump for the heat.
It was very hot out yesterday, > 100* when I was grilling, but it was worth it. I used the leftover heat to cook an herbs de provence / dijon chicken I had in the fridge overnight, another favorite of mine.
Thanks for lookin.
