British BBQ Society Forums

Hello Mike

Welcome. I'm a newbie here also.

Our local garden centre still has charcoal here in N. Hampshire.

We BBQ all year so I just stocked up for the winter. Nothing too extreme though!

I got the masa from the Cool Chile company and I have a press. I still can't make them very well!

Thanks for the link. It is such a great cuisine with a rich history.

Look forward to hearing someday about the differences between Mexican and Spanish chorizo, maybe you can enlighten me. I know there ...

Sorry this diverged from a thread about BBQ'ing the fajita filling's - but I love Mexican (Tex-Mex!) food too so happy to talk about this all damn day

I have made corn tortilla's at home but I can't get them to work without using about 25-30% wheat flour mixed in, I just don't have the skillz But ...

I'm a gringo so I only know the tex-mex angle, not the low down from a native's perspective, which I appreciate could be different. Kind of like the way Indian food is sold here in the UK, or Chinese worldwide, I'm sure the "real deal" is never quite what gets exported.

Also, I forgot to mention this is an outstanding blog if you like to read about tacos

http://www.greattacohunt.com

I believe nothing in a flour tortilla can be considered a taco (at least not in the US/tex mex vernacular). I've never been to Mexico so I cannot say, but I lived in Texas and California, and visit a fair amount.

Tacos are made with corn tortillas. As you say, originally fajitas are possibly ...

'ch' is for Chris

Just posted first recipe over in 'beef' - although it was a combo recipe with chicken for fajitas! Sounds like everybody does the beer can thing already, good to know!

Last night we made steak and chicken fajitas using the same marinade.

This was using flank steak from Costco (3 portions/pieces from the 6 pack), and 5 chicken breasts.

Marinade was approx 1/2 cup lime juice (we cheated and used bottle lime juice)
2 tbls garlic puree
1 1/2 tbls olive oil

Marinate ...

This sounds great, thanks for sharing.

Thanks for the warm welcome everybody.

I haven't seen any mention of "beer can chicken" is that considered gimmicky? We"ve always had nice results so might post on that. Also, pounded chicken fillets with soy marinade wrapped around asparagus spears, yum. Believe that is of Japanese origin although ...