Cinco de Mayo coming up - seeking some ideas
- Thread starter Brett-EDH
- Start date
Mark Foreman
TVWBB Wizard
Make home made tortillas rojo from scratch. You add rehydrated chilies to the masa. I use a recipe from Patti Jinich that adds chile and tomato. Homemade tortilla are the best and quite easy to make. If interested, I’ll post the recipe.
Erik Tracy
TVWBB Pro
Jalapeno poppers?
Bacon wrapped tatertots with a wedge of a hot jalapeno pepper inside for some heat - then a selection of dips? (ketchup, mustard, ranch, salsa, etc)
Quesadillas are easy to crank out - make a big bowl of guacamole/salsa ahead of time to dip/top the quesadillas.
Bacon wrapped tatertots with a wedge of a hot jalapeno pepper inside for some heat - then a selection of dips? (ketchup, mustard, ranch, salsa, etc)
Quesadillas are easy to crank out - make a big bowl of guacamole/salsa ahead of time to dip/top the quesadillas.
Brett-EDH
TVWBB Olympian
All sounds good! But no ranch. Ever. Not allowed in my house. I despise ranch dressing.
Any pics or recipe on the tots? Now you also got me thinking of a tots nacho bake too. On small plates. With assorted salsas and sides which are already on the menu.
Brett-EDH
TVWBB Olympian
Please. I’d like to read it.
Timothy F. Lewis
TVWBB 1-Star Olympian
The tots have become a feasting favorite around here, I’ve learned to make them up on a large rack for bulk ”on and off” access on the kettle! Now, I’m getting seriously hungry!
Mark Foreman
TVWBB Wizard
Timothy F. Lewis
TVWBB 1-Star Olympian
Tots-
1-cut a package of bacon in half, separate
2- drain sliced jalapeño slices
3- place a slice of jalapeño on the tot
4- wrap the tot with bacon
5- rack them up and put them on indirect for about 20 minutes until the bacon is as crisp as you desire.
Make more than you think you will want, they will disappear like the dew before the sun!
1-cut a package of bacon in half, separate
2- drain sliced jalapeño slices
3- place a slice of jalapeño on the tot
4- wrap the tot with bacon
5- rack them up and put them on indirect for about 20 minutes until the bacon is as crisp as you desire.
Make more than you think you will want, they will disappear like the dew before the sun!
Erik Tracy
TVWBB Pro
I'm sure there's plenty of recipes, but my method:
* half slice of bacon per tatertot is sufficient coverage
* cut your pepper of choice into 1/2inch by 1/2 inch wedges (a hot pepper will be tempered by the bacon fat/goodness, so I go hotter on pepper choice)
* roll up wedge and bacon around the tatertot and pin with a toothpick (just to pinch the ends of the bacon together - it's not going thru a frozen tatertot)
* bake 325F for 20 minutes or to desired color/crispness on broiler pan
the batch I made above used New Mexico Hatch green chile peppers.
Last edited:
Kevin L (NKY)
TVWBB Diamond Member
One thing i missed dearly living out east of the Mississippi was El Polo loco chicken the flavor, easy eating Tacos , and the left overs. I would volunteer to travel west .
Brett-EDH
TVWBB Olympian
i make this but have a modded (mods are below) version of the recipe which to me, tastes more like El Pollo Loco.
El Pollo Loco Chicken Recipe (Copycat)
Marinated overnight in pineapple juice and citrus, this El Pollo Loco Chicken Recipe will be enjoyed by everyone. El Pollo Loco Copycat is really easy to make and has all the classical flavors needed. Have
cookingfrog.com
INGREDIENTS
- 1 Tbsp of white vinegar
- 2 cloves of minced garlic
- 1 tsp of salt
- 1 tsp of dried oregano
- 1 tsp of ground pepper
- 1/4 of jalapeno seeded, minced (or substitute 1 Tbs hot chili powder)
- 1 cup of pineapple juice (use 1 cup frozen pineapple concentrate, not juice)
- 2 Tbsp of lime juice (juice of 1 full lime and finely minced lime zest, not just 2 Tbs of lime juice)
- 1 Tbsp of canola oil (1/4 cup cooking oil, not 1 Tbs of oil)
- 8 chicken thighs, bone-in (i use one whole quartered bird or you can use whatever chicken parts you like, bone in does cook and taste better)
HOW TO MAKE EL POLLO LOCO CHICKEN RECIPE (COPYCAT)
- Combine all the ingredients with the exception of the chicken, using a large bowl.
- Whisk the ingredients nicely, then save 1/4 of the cup of marinade in a small Tupperware.
- Place the chicken into the bowl, cover it with plastic wrap, and let marinate overnight.
- Heat the oven to 425F.
- Using a cast iron pan for grilling, place the chicken skin side up—Cook for about 25 minutes in the oven.
- Turn the stovetop on medium heat and add the pan using potholders.
- Use the canola oil spray to spray the foil, and put the sprayed side down over the top of the chicken.
- Now press the chicken either with a foil-wrapped brick or bacon press or using another pan.
- Pour the rest of the marinade that you’ve saved over the chicken while it cooks.
- Cook for about 2-3 minutes and take away the bacon press, flip the chicken, pour more marinade, and cook your final 2-3 minutes before ready to serve.
Brett-EDH
TVWBB Olympian
FLEXING!
Pat G
TVWBB Emerald Member
What Timothy said. This always goes fast at our gatherings:
www.thekitchn.com
Make This Easy Shrimp Ceviche When It's Too Hot to Cook
If you've never made ceviche before, this is the recipe you need.
www.thekitchn.com
Timothy F. Lewis
TVWBB 1-Star Olympian
I just went through five years of pictures and can’t find a single one of this recipe! Holy cow, I’d better make some up!
I don’t bother with the toothpicks I just “stretchy the bacon a little and surface tension seems to keep things in place!
Just lay them ”seam” side down on the rack and “Bob’s you’re uncle”!
I don’t bother with the toothpicks I just “stretchy the bacon a little and surface tension seems to keep things in place!
Just lay them ”seam” side down on the rack and “Bob’s you’re uncle”!
Kevin L (NKY)
TVWBB Diamond Member
i make this but have a modded (mods are below) version of the recipe which to me, tastes more like El Pollo Loco.
El Pollo Loco Chicken Recipe (Copycat)
Marinated overnight in pineapple juice and citrus, this El Pollo Loco Chicken Recipe will be enjoyed by everyone. El Pollo Loco Copycat is really easy to make and has all the classical flavors needed. Have
INGREDIENTS
add 1/4 cup water to the brine.
- 1 Tbsp of white vinegar
- 2 cloves of minced garlic
- 1 tsp of salt
- 1 tsp of dried oregano
- 1 tsp of ground pepper
- 1/4 of jalapeno seeded, minced (or substitute 1 Tbs hot chili powder)
- 1 cup of pineapple juice (use 1 cup frozen pineapple concentrate, not juice)
- 2 Tbsp of lime juice (juice of 1 full lime and finely minced lime zest, not just 2 Tbs of lime juice)
- 1 Tbsp of canola oil (1/4 cup cooking oil, not 1 Tbs of oil)
- 8 chicken thighs, bone-in (i use one whole quartered bird or you can use whatever chicken parts you like, bone in does cook and taste better)
HOW TO MAKE EL POLLO LOCO CHICKEN RECIPE (COPYCAT)
I recommend grilling this chicken and not using an oven or CI. sear the chicken skin side down and flipping it to generate color and to start rendering the skin fat. don't over color the chicken at it will darken when you move it to indirect heat to reach done temps. your grill thermometer should be 400-425F for the indirect part of the cook so as to not dry out the chicken parts. pull thighs at 175F and the breasts at 155F and let the parts rest for 10 minutes, tented. serve with your favorite sides and tortillas.
- Combine all the ingredients with the exception of the chicken, using a large bowl.
- Whisk the ingredients nicely, then save 1/4 of the cup of marinade in a small Tupperware.
- Place the chicken into the bowl, cover it with plastic wrap, and let marinate overnight.
- Heat the oven to 425F.
- Using a cast iron pan for grilling, place the chicken skin side up—Cook for about 25 minutes in the oven.
- Turn the stovetop on medium heat and add the pan using potholders.
- Use the canola oil spray to spray the foil, and put the sprayed side down over the top of the chicken.
- Now press the chicken either with a foil-wrapped brick or bacon press or using another pan.
- Pour the rest of the marinade that you’ve saved over the chicken while it cooks.
- Cook for about 2-3 minutes and take away the bacon press, flip the chicken, pour more marinade, and cook your final 2-3 minutes before ready to serve.
Thanks Brett I will be doing this very soon.
John K BBQ
TVWBB Wizard
i make this but have a modded (mods are below) version of the recipe which to me, tastes more like El Pollo Loco.
El Pollo Loco Chicken Recipe (Copycat)
Marinated overnight in pineapple juice and citrus, this El Pollo Loco Chicken Recipe will be enjoyed by everyone. El Pollo Loco Copycat is really easy to make and has all the classical flavors needed. Have
INGREDIENTS
add 1/4 cup water to the brine.
- 1 Tbsp of white vinegar
- 2 cloves of minced garlic
- 1 tsp of salt
- 1 tsp of dried oregano
- 1 tsp of ground pepper
- 1/4 of jalapeno seeded, minced (or substitute 1 Tbs hot chili powder)
- 1 cup of pineapple juice (use 1 cup frozen pineapple concentrate, not juice)
- 2 Tbsp of lime juice (juice of 1 full lime and finely minced lime zest, not just 2 Tbs of lime juice)
- 1 Tbsp of canola oil (1/4 cup cooking oil, not 1 Tbs of oil)
- 8 chicken thighs, bone-in (i use one whole quartered bird or you can use whatever chicken parts you like, bone in does cook and taste better)
HOW TO MAKE EL POLLO LOCO CHICKEN RECIPE (COPYCAT)
I recommend grilling this chicken and not using an oven or CI. sear the chicken skin side down and flipping it to generate color and to start rendering the skin fat. don't over color the chicken at it will darken when you move it to indirect heat to reach done temps. your grill thermometer should be 400-425F for the indirect part of the cook so as to not dry out the chicken parts. pull thighs at 175F and the breasts at 155F and let the parts rest for 10 minutes, tented. serve with your favorite sides and tortillas.
- Combine all the ingredients with the exception of the chicken, using a large bowl.
- Whisk the ingredients nicely, then save 1/4 of the cup of marinade in a small Tupperware.
- Place the chicken into the bowl, cover it with plastic wrap, and let marinate overnight.
- Heat the oven to 425F.
- Using a cast iron pan for grilling, place the chicken skin side up—Cook for about 25 minutes in the oven.
- Turn the stovetop on medium heat and add the pan using potholders.
- Use the canola oil spray to spray the foil, and put the sprayed side down over the top of the chicken.
- Now press the chicken either with a foil-wrapped brick or bacon press or using another pan.
- Pour the rest of the marinade that you’ve saved over the chicken while it cooks.
- Cook for about 2-3 minutes and take away the bacon press, flip the chicken, pour more marinade, and cook your final 2-3 minutes before ready to serve.
Brett - have you thought about serving build your own "burrito bowls" ? Keeps it simple for you because the vegetarians can just forego the meat and that leaves more for the host, right?
Also, every time I see El Pollo Loco I can't help but think of
Brett-EDH
TVWBB Olympian
My experience is ladies like to pick and graze. They won’t take a single large serving but will eat a few smaller servings. And IMO, bowls make people look weird when the eat.
Tacos are a finger type food and one can slowly graze. They’ll be lots of talking at this party (women talk more than men do) so I see an elongated serve session, this the chafing dishes.
Small bites tend to work well in social gatherings from my catering experiences. A bowl is more manly because men like to pile up the grub, and not talk
John K BBQ
TVWBB Wizard
Sounds about right - we like to "bowl it up" when it's my fam for dinner but I haven't tried it at a party with any one other than close friends. Would be a good social experiment tho...My experience is ladies like to pick and graze. They won’t take a single large serving but will eat a few smaller servings. And IMO, bowls make people look weird when the eat.
Tacos are a finger type food and one can slowly graze. They’ll be lots of talking at this party (women talk more than men do) so I see an elongated serve session, this the chafing dishes.
Small bites tend to work well in social gatherings from my catering experiences. A bowl is more manly because men like to pile up the grub, and not talk