Jim Lampe
TVWBB 1-Star Olympian
when i saw John's Post, i knew i was gonna make it.
bought boneless/skinless legs and thighs from the Supermercado El Rey, then marinated it in Wicker's over night.
On the 26"OTG with red peppers and diced onions in the foil
apple and hickory wood for smoke flavour....
As John did, got the meat to 165ºF then using the same Mole sauce, poured it over the shé~cone.
with the peppers on the sauce....
covered it and back on the grill for another 30 or 40 minutes.
using a cast iron skillet, large tortillas were heated...
when the meat was cooked, i shredded it . . .
and served it as tacos topped with the onions and cilantro with a little remain Pico de Gallo from the other day.
please excuse my sloppy plate, the serving spoon fell outta my hand over the two wrapped...
i wasn't trying to make it look fancy :\
these were GREAT! and John, that sauce it pretty daggum good! Much better than other pastes i've tried.
We'll be making these more often, they're real EZ
Thanks for visiting
bought boneless/skinless legs and thighs from the Supermercado El Rey, then marinated it in Wicker's over night.
On the 26"OTG with red peppers and diced onions in the foil
apple and hickory wood for smoke flavour....
As John did, got the meat to 165ºF then using the same Mole sauce, poured it over the shé~cone.
with the peppers on the sauce....
covered it and back on the grill for another 30 or 40 minutes.
using a cast iron skillet, large tortillas were heated...
when the meat was cooked, i shredded it . . .
and served it as tacos topped with the onions and cilantro with a little remain Pico de Gallo from the other day.
please excuse my sloppy plate, the serving spoon fell outta my hand over the two wrapped...
i wasn't trying to make it look fancy :\
these were GREAT! and John, that sauce it pretty daggum good! Much better than other pastes i've tried.
We'll be making these more often, they're real EZ
Thanks for visiting
