Tag Archive for ‘blackstone griddle recipes’

Enchilada Tacos with Smoked Beef

Enchilada tacos with smoked beef on the Blackstone Griddle

Over the last year on social media, I keep seeing videos from food trucks pop up featuring tacos, made from corn tortillas, being dipped in an enchilada-like sauce and cooked on a screaming hot griddle surface prior to being topped with a variety of toppings, folded over, crisped and served to customers. This intrigued me, so I figured I would whip up my own recipe in an experiment by making tacos in this manner on my 36″ Blackstone griddle.

I haven’t been able to find a conclusive name for this type of taco. In my Googling research, I have found a specialty dish that was founded in Jalisco in Mexico, called ‘Birria’, which is a spicy stew. However, this isn’t birria or close to it. So I can only refer to these as ‘enchilada’ tacos.

If you have been following¬†Grizzly BBQ, you will find that I recently posted about smoking chuck roast in the last week. As an alternative to brisket, I highly recommend giving it a go, because generally it is going to be cheaper than brisket — not per pound, but by being a smaller ration of meat. When cooked correctly, it stands almost next to brisket in terms of flavor. Don’t get me wrong: that sounds like a touch of hyperbole in that sentence, but hear me out; a properly smoked chuck roast can achieve a level of a smoky beef flavor that will impart a delicious level of smoke in whatever dish you feature it in. That is what I used in these tacos, and if you decide to make these for yourself, you won’t be kicking yourself at the end of the day. You will be happy you have given this a try.

First things first, buy a pack of corn tortillas from your local grocery store. I used Chi-Chi’s white corn taco style tortillas. They come in a pack of 18. For the enchilada sauce, I picked up the store brand — Food Lion — of the sauce. You could make your own, which would likely wind up better tasting than what you would find in a can, or you can pick up a premium brand, but the store brand worked out well for me, because all you are doing with the sauce is dipping the tortillas in it prior to cooking. Keep in mind that you don’t need a Blackstone griddle to cook this recipe, but I love griddling outdoors so I rolled with that particular method. You can use a hot cast iron skillet to make these as well in your kitchen.

Overall, you are going to want these base ingredients:

— Corn tortillas
— Cooking oil
— Enchilada sauce
— Your choice of toppings

I stuck with the basics in making these: the above, smoked chuck roast that I had chopped up into bite size pieces of optimal tenderness, Great Value Fiesta blend cheese (cheddar, Monterey Jack, queso quesadilla and asadero cheese) from Wal-Mart, chopped cilantro and diced caramelized onions. You may prefer different ingredients, from a cut of pork or some kind of chicken. These were incredible with the smoked chuck roast that I cooked in my drum smoker, the Barrel House Cooker 18C, so I can’t help but recommend my method rather than others.

My preparation involved dipping the corn tortillas in some warmed cooking oil in a cast iron skillet. I had made chicken and cheese taquitos the day prior to cooking this, so I still had about a half inch of oil in my cast iron pan. I heated it up on medium for about ten minutes and dipped the corn tortillas — one by one — in the oil for about two or three seconds on both sides before adding them to a bowl. I find this step to be crucial, because you aren’t cooking the tortillas this way, but you are making them more pliable by adding them to the hot oil for just a moment. This does not make the final product greasy, but it will help allow the corn tortillas to crisp up enough after it is dipped in the enchilada sauce and subsequently cooked.

In another bowl, I dumped two cans of Food Lion brand enchilada sauce in, which is what you are going to want to dip your corn tortillas into before cooking them.

I fired up the burners on my Blackstone griddle to medium and quickly cooked up the diced onions in order to caramelize them. Different strokes for different folks: you might prefer diced raw onions, but I prefer the flavor of caramelized onions on my tacos. One of my guests that I was cooking for has difficulties eating raw onions due to digestion issues, so cooked onions are more palatable to them, and hey, caramelized onions are delicious, so there is no problem with that. I turned off one of my side burners and moved the caramelized onions over to the far side of the griddle where the burner was turned off. If you are making these inside your home, just remove the onions and place into a bowl or plate.

Afterwards, I added some oil to the hot griddle surface, dipped the corn tortillas — one by one — into the enchilada sauce and added them to the cooking surface. As they cooked away, I topped each tortilla with the aforementioned Fiesta blend cheese, added the smoked beef, spooned out some of the diced onions onto each tortilla and followed that up by topping each tortilla with a smidgen of chopped cilantro, which added a level of freshness in each bite of the finished product.

At this point, I bumped the heat of the burners to high and folded the tortillas over to crisp them up for about one minute on each side before removing them. Now it is time to eat.

18 enchilada tacos with smoked beef

Step-by-Step Instructions

1.) In a cast iron pan, add half an inch of cooking oil, heat for 10 minutes before dipping the corn tortillas, one by one, in the oil for three to five seconds on each side. Remove and add to a bowl.
2.) Dump your enchilada sauce into a separate bowl.
3.) Fire up your griddle or cast iron to medium heat, add a bit of oil and cook the diced onions for a couple of minutes. Remove the onions from the heat source.
4.) Dip the corn tortillas in the enchilada sauce and add to the cooking surface.
5.) Add your toppings.
6.) Bump up the heat and fold the corn tortillas over into tacos. Cook for about a minute on each side in order to achieve a substantial level of crispiness
7.) Remove and eat!

How to Cook Chicken Wings on the Blackstone Griddle

It seems like you can almost cook¬†anything on the Blackstone Griddle, or any outdoor griddle you can think of that is currently sold in most markets (Camp Chef, Royal Gourmet, etc…), but there are limits. I mean, you can’t smoke a brisket or a pork butt on the Blackstone, nor can you cook Snickers bars on it (on second thought… about the Snickers bars… maybe? Well… nah). However, you can be creative and think outside the box with some recipes you have in mind. Chicken wings, for instance.

Ah. Chicken wings. They might just be my all-time favorite food, but that is a discussion up for debate with myself for another time. When I was a child, a picky child at that, whenever I would go to any restaurant with my family, I always ordered chicken wings. To this day, I still love wings. My favorite wing concocting method is deep frying them. Smoking chicken wings is fine and all, but deep frying them until they are crunchy and crispy on the outside is unrivaled.

Deep-fried wings being unrivaled or not in my heart, I’m a natural born experimenter and enjoy trying an odd cooking method from time to time. Enter my Blackstone Griddle. When I purchased the 36″ model in August 2017, the idea of cooking wings on the flat top surface seemed out of the question for me. They wouldn’t be submerged in cooking oil, and given the thickness of wings, I felt that something like wings would take far too long to cook due to having to constantly turn them while trying not to burn them.

Blackstone Betty AKA Desiree Ruberti Dukes, a quasi-Blackstone legend/aficionado and home chef, posted griddle-cooked wings on social media one day, back in 2018 if I remember correctly. I was astounded, but not without skepticism. They looked great, but I couldn’t wrap my head around the prospect of griddle-cooked wings being anywhere close to the exceptional finish of deep-fried wings.

It wasn’t until June 2019 when I finally put chicken wings on the Blackstone Griddle up to the test. Long story short: it was a success.

Crazy Cajun chicken wings on the 36″ Blackstone Griddle.

Should you try cooking chicken wings on your griddle? Yes. An emphatic yes, at that. But preparation is key. There are a couple of culinary tools, tips and tricks that you should be aware of if you are going to given griddle-wings a try.

My personal essentials for griddling chicken wings:
— Paper towels
— Duck fat spray
— Your seasoning/rub of choice
— Baking powder
— Patience (comically optional)
— Basting cover
— Spatula/tongs — you choose; I use a griddle spatula for wings for quick flipping/transitioning
— Instead-read meat thermometer

I did not mention paper towels, baking powder or, er, patience in the post that I linked a couple of paragraphs up. But they are essential if you want to produce the best, crispiest wings possible on your griddle.

Paper towels — you will want to pat the chicken wings dry to remove any moisture from the skin. This will help you obtain a crispy crust during the cooking since minimal water will be playing into the possibilities of a soft wing skin being produced in the final product.

Duck fat spray — You don’t have to use duck fat spray, as it can be a little on the pricey side ($8.86 at my local Wal-Mart is the cheapest I have found it). I presume you could also use coconut oil spray, but I haven’t tested that presumption out, so I’ll leave it up to you, the reader, if you decide to go that route. I recommend duck fat spray because it aids in crisping up the skin when the chicken wings are cooking, as it sticks to the meat well enough and the duck fat itself stands up to higher temperatures than most other fat (coconut oil is great for higher heat cooking as well, if we are talking smoke points). The spray will also help act as a binder for your rub/seasoning to stick to the skin of the meat. If the rub/seasoning contains salt, it will help draw out more moisture as well, which will also deliver — once again — a crispy, crusty skin.

Baking powder — This is a trick I learned when I tried grilling chicken wings. I’m not a scientist in any way shape or form, but there is something about baking powder where, if applied to the skin of the wings, it is another crispy skin assist. Again, I’m not sure how, but it does the trick. What I like to do is, after patting the wings with paper towels, I’ll toss them into a bowl, spray them with duck fat spray, mix them up with a large spoon or spatula, shake my rub/seasoning of choice onto the wings, give them another mix-up before adding a tablespoon or so of baking powder (pending on how many wings you are cooking) and giving it another mix. Usually, I’ll just use my hands to press the rub/seasoning and baking powder into the meat. It is insignificantly messy, but it helps everything stick together. If I had a general albeit adjustable rule, I would say about a tablespoon or so of baking powder per 3 lbs. of chicken wings.

Patience — I didn’t do this the first go-’round, but in the times I’ve cooked chicken wings on the griddle afterwards, after completing the final mix-up of the rub/seasoning and baking powder, and ensuingly washing my hands (hey, I know this is common sense, but cross-contamination and the potential for salmonella poisoning is not a fun thing to think about), I’ll place the bowl of wings in the fridge the day/night before so that the rub/seasoning and baking powder can settle on the meat. This is optional if you don’t want to wait and would rather get straight to cooking (I feel you, homie, if that is the case), but it helps, significantly or minimally pending on your point of view.

I’m not including the basting cover, spatula/tongs or instant-read meat thermometer in these explanations/steps, because that will come into play during the cooking process.

For a quick recap of the above:
— Pat the chicken wings dry with a paper towel
— Spray them with duck fat (or coconut oil) spray
— Rub/mix with your choice of rub/seasoning and baking powder onto the wings
— Let ’em rest (again: optional)

So, you are ready to cook ’em up. Now it is time to make the magic happen.

On cooking the chicken wings:
Fire up your griddle on high. This is another general rule, but I feel like the high heat to start the wings is essential for the Maillard reaction to set. Maybe I’m full of it, but the high heat will virtually ‘shock’ the skin of the wings at first. When the griddle is hot’n’ready, add some cooking oil to the surface. I go back and forth between using olive oil and canola oil, but I reckon peanut oil may be optimal, although I haven’t tried it with wings on the griddle.

Add your wings onto the scorching hot griddle surface. Spread them out so that all the wings have an equal chance at meeting that sizzling sear, coming into contact with the oil.

An adjustable rule as well, and keep in mind this is just my recommendation (as you might prefer a different method of time here — it isn’t a hard-and-fast rule), but while the wings are initially cooking, I’ll wait about two minutes and then I’ll give them all a flip and stir to sear the other side.

After that initial flip and when another two or so minutes have eclipsed, I’ll lower the heat to medium/medium-low and cover the wings with a round basting cover. What this does is allow the internal temperatures of the meat to catch up to the external temperature of the wings. This also speeds up the cook in a significant way as the fat renders. You may express fear that the steam that results in covering the wings will soften the skin, but in my subjective experiences that has never been the case, so kill those fears off and let it ride.

As far as times to leave the basting cover on the wings, I’ll wait 3-4 minutes, remove the cover, give them a stir-around and flip and re-add the cover for an additional 3-4 minutes. How often you do this is up to you. Usually after doing this a few times, the wings are rising in internal temperatures rapidly.

This is where the instant-read thermometer comes in handy. Most of my griddle-cooked wings finish in as little as 18 to 22 minutes. I’ll check a multitude of wings in their thickest, meatiest sections — especially the ones that might be bigger than the others — and look out for a temperature of 160-165. I prefer finishing wings at around 170-175 degrees, because I feel like the meat pulls from the bone the best that way. My personal, subjective opinion coming out to play once again. You might disagree, and that is completely fine.

At this point, when the internal temperatures of the wings is reaching that 160-165 mark, I like to remove the basting cover from use completely and crank the heat up back to high to finish, giving the skin a slight touch of char. At this point I’m frequently turning the wings every 15 to 25 seconds so that they don’t overcook on the outside. This may also mitigate your concerns of the skin of the wings becoming soft from the use of the basting cover, but never fear, high heat on the griddle is here. You gotta give them that Mike Tyson knockout to finish them.

I failed to mention this at any point, but what about the sauce, you might ask! What are crispy wings without sauce?! I know, you are right. Forgive me. Use your favorite sauce and toss it into an empty bowl. When the wings are done, immediately add the wings to the bowl that has the sauce in it and toss and shake them up. Afterwards, what can I say? Dig in and enjoy!

My favorite wing sauce in the world is a tie between melted butter’n’Frank’s Red hot and mango habanero sauce. You can do whatever you want, though. Have fun with it.

So, how do griddle-cooked wings compare to deep-fried wings? Hey, I can’t emphasize my bias when it comes to deep-fried wings. I love them. However, there is something veritably fun and enjoyable in a hands-on way about cooking wings on the griddle. Sure, it is ‘easier’ to cook wings in a deep fryer because you are simply submerging them into oil and removing them when they are done, but cooking them on the griddle adds a different flavor, and with me, I like different methods and flavors when I cook.

Note: I have read that some people have taken an aluminum foil pan, filled it with oil, sat it on the griddle and deep-fried wings that way. I’ve never tried this method. I have a deep-fryer in my home that I use for, well, deep frying. However, just for the sake of experimenting, I may try this soon. If anything, such a method removes the smell of oil in your home, which is always a plus since it lingers until the cows come home sometimes. Also, not to sound too much like a Blackstone Products sycophant even though I know I inevitably do sometimes, as I’m a big time advocate/supporter of their griddles and products, they feature a couple of griddle models that have a deep fryer attached to them. I don’t have one, but that is also an option for those looking to deep-fry wings outdoors.

The bottom line: It sounds like a lot of work to cook chicken wings on the griddle, but it really isn’t. These are just my personal, subjective steps that I follow to get the job done. They are easier to cook using this method than how I may have made it sound. If you give them a try using this method, please do not hesitate to let me know your thoughts in the comments.