What are you cooking this weekend?

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Put it in a cloth

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And squeeze out the juice

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Add some the juice of a lime and some lime zest.

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Toast some cumin seeds and dried chili in a pan

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And grind them up along with some dried oregano with a mortar and pestle

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Add it to the liquid along with some paprika, turmeric, and black pepper

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And a splash of beer

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Get some chicken thighs and administer the ollllll' poka poka and some kosher salt

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And into the marinade they go overnight.

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We be grillin'

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Looking good

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The baking sheet flat top worked surprisingly well

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Tacos ready for assembly

>>9065088
Looks good except for the homemade tortillas. They need a higher heat and shorter time to get a bit of browning and even a few spots of charring. Also it looks like you didn't add enough water because they have some cracking.

>>9065109
Ya, I couldn't get the tray hot enough to do that. Any tips on working with wetter tortilla dough? It always feels like if I get it any wetter it will just fall apart in my hands before I can get it onto the cooking surface.

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>>9065114
Hard for me to tell if they're made with corn masa or white flour. For corn masa use 1.5 cups hot water to 2 cups masa and then use the press in my pic. Keep the balls covered with plastic wrap while flattening because they dry out quick.

For AP flour tortillas I use 1/2 cup of oil, preferably lard, and 1 cup very hot water to 3.5 cups flour and roll it out with a rolling pin because I'm usually making burritos with them.

I never have to add any extra flour to the corn and just use a light dusting when I roll out the AP ones. Sorry for the Imperial measurements if you're not from 'murrica, but that's all I have.

>>9065380
They were corn masa. I didn't use hot water though, I'll try that next time.

>>9065395
Also when you roll them out or press them have the dough between 2 sheets of plastic. It's easy to just peel off the plastic and slap tortilla on the griddle even if they are a bit wet.