Mike's Backyard BBQ - Carnitas tacos

10:00 AM, May 24, 2011   |    comments
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GOLDEN VALLEY, Minn. -- Our sixth season of Mike's Backyard BBQ kicked off with Kevin Schafer from Richfield.

Kevin grilled up carnitas tacos with fresh guacamole, pico de gallo, plus grilled corn and a dessert of grilled bananas with cinnamon and dark chocolate.

Kevin says the tacos are simply "WOW," cook quickly, look amazing and make for fun entertaining.


Pico de gallo:

6 fresh tomatoes
2 tomatillos
1/8 to 1/4 cup sweet vidalia onion
1/4 cup fresh chopped cilantro
1 chopped jalapeno pepper, seeds removed (optional)
Dice all ingredients, or briefly chop in a food processor, add sea salt to taste. Drain off excess liquid if desired.


4 ripe avocados
2 small to medium sized tomatoes, diced
1/8 to 1/4 cup chopped vidalia onion
Add Mexican adobo salt or garlic salt to taste
6 to 8 drops Tabasco sauce

Grilled Carne Asada:

2 Ibs. carne asada (thin cut steak) available at most Mexican markets
Season to taste with a Mexican adobo seasoning salt, (arlic salt will work fine)
Heat grill to high, once heated toss the meat on. It cooks very fast, approx 1 to 2 minutes per side. I prefer medium rare, but cook to your own wants.
Remove from heat and slice into very thin pieces, a couple inches in length, with a width of less than half of an inch.

Soft corn tortillas

Throw tortillas on grill and heat 30 seconds to 1 minute per side, wrap in a cloth and you are ready for some tacos! Top the tacos with crumbled queso fresco cheese and chopped cilantro for garnish

Grilled corn, served naked!

Simply put un-husked corn on the grill with high heat, rotate every 2 minutes.
You want to char the husk. Remove corn, peel husks, it will peel easily, but will be hot. I prefer it with nothing added, however a chili spiced butter, and Queso cotija cheese sprinkled on is a very nice option.

Grilled Bananas (organic preferred) with cinnamon and dark chocolate

6 to 8 ripe, unpeeled bananas, chop the ends off on both sides

Put on a hot grill, you want to blacken all sides of the peel. Rotate every two minutes and give five or six minutes total grilling time to make sure they are hot.
Remove from heat, peel carefully they will be HOT. Slice the bananas into one inch pieces. Sprinkle ground cinnamon generously and top with melted dark chocolate.


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