Loaded with Taco Fixings
I bought a case of basic ramen a good while back and this is the last of I don’t know how many packets. The broth is from a new to me Knorr squeeze bottle of broth concentrate. It’s good enough on its own with water but I bet it would be good in other soups and sauces.
I looked for an easy batter and found one that used just a few ingredients. Equal parts AP flour and liquid, salt, and baking powder. I bought a bag of self rising flour by mistake so I tried that and left out the baking powder. I am still trying to work down a cannister of powdered milk so I used that to make milk for the batter. It seemed too thick so I added more water. The batter worked OK. I wonder if following the recipe more closely would work. I do note that the comments indicate that the recipe amount of baking powder was too much and most reduced it by at least half.
I left this one in my electric smoker for nearly 24 hours at a low 200 degrees, it still needed finishing in the oven when I checked the temp. I like to get them to 200 degrees internally – that’s when you can pull the shoulder bone out cleanly.
I chop the meat and portion it into plastic freezer containers but not before we make a nice lunch of a sample.
I used up the leftover rib meat for this one. I had a pork shoulder in a 200 degree smoker over night. It was needing more time so I’m finishing it in a 350 oven this morning.
I used the last of the good looking tomatoes from the patio for the pico. This has a jar of store bought cheese on it, a new formulation that I had not seen before – cheddar jalapeno. Not as good as my own made with citrate, and I’m not sure that it was any easier. Thumbs down. The refries were a mix of simmered down pinto beans and a can of Kroger refried beans. I find their version to be smoother than I prefer. The meat is hamburger cooked down with a ton of taco seasoning, the crumbled cheese is cotija.