The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Mexican

Thu Jun 7, 2012

Chili-Spiced Skirt Steak Tacos

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Skirt Steak Tacos

The magical skirt—my favorite strip of meat from an animal so giving with its immense choices of cuts. When done right it's beefy, juicy, tender, and all around a gift to our palates. It was one of the first things I posted on this blog, and I'd choose as one of the last things I'd ever eat as well. Loving it so much, it's surprising I've rarely veered from the Alton Brown recipe that first acquainted me with how great skirt can be. Not to get me wrong, I think Alton's recipe is pretty close to perfection in my mind, but it was time I branched out a little more and experimented with some other flavors against this insanely delicious bovine masterpiece.

More and recipe after the jump >>

Tue May 1, 2012

Stuffed Poblanos with Black Beans and Cheese

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Stuffed Poblanos

I'm gearing up for my all-time favorite eating holiday every—Cinco de Mayo! Mexican and Tex-Mex rank up with barbecue as cuisines I could not live without, and like-wise, I cook a whole lot of Mexican at home. You can already put together an excellent party menu from past greats like skirt steak fajitas, chicken tacos, tomatillo salsa, and Mexican-style elote. A current kick I've been on is stuffing poblano peppers, a la chile rellenos, but taking them to the grill instead of the fryer. This particular incarnation of stuffed poblanos with black beans and cheese is just one example of how insanely delicious these can be.

More and recipe after the jump >>

Thu Aug 18, 2011

Mexican-Style Grilled Corn

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Mexican-style Corn

Here it is, a post 4 years in the making! Well, not really, but I first put together a recipe for the most excellent Mexican-style grilled corn back in 2008, but didn't quite have the photos I wanted to use for a post, so it sat patiently in my queue. It wasn't until a few weeks ago that I finally took some glamour shots I was happy enough with to finally bring this corn to the blog, but that wait was not in vein, as I've been slowly altering my recipe to make it simpler, yet better. So at long last, I'm finally getting to share my all-time favorite preparation of grilled corn, and I'm confident this is about as good as it gets.

More and recipe after the jump >>

Wed May 11, 2011

Mexican Roadside Chicken

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Roadside Chicken

I'm back! You may have never known I was gone—except you astute observers who noticed a lack of a new recipe last week—but I was speeding through the awesomely surreal landscape of West Texas, making a few good barbecue stops along the way, which was immediately followed by the wedding of Meatwaver extraordinaire Mike when I returned. Although I may have been away from the computer (thank god), my mind never wandered far from the Meatwave. As I found myself hiking in 100 degree weather in Big Bend, peering into Mexico from the banks of the Rio Grande, I was remembering this roadside chicken, which was not only one of the best chickens I ever made, but one of the best I had ever eaten.

More and recipe after the jump >>

Tue May 4, 2010

Salsa Gone Green

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Tomatillo Salsa

How I love to lament the state of Mexican and Tex-Mex in NYC. Seriously, it's pretty atrocious. Luckily, being married to a Texan, I get my fair share of the good stuff throughout the year, but while not under those big, bright shining stars, Mexican is almost strictly a home cooking venture. Besides a few of the more authentic Mexican joints near my office in NY, I rarely ever see tomatillo salsa—which is always served right next to the red stuff in TX—and that's a down right shame. This is like the crack of salsas—once you have some, it's pretty futile to ever try to get yourself off of it.

More and recipe after the jump >>