Directions

1. Place the steaks in a zip top bag with the Sweetwater Spice Tres Chiles Fajita Bath and Mexican lager. Let soak 1 hour.

2. Place the meat from the lobster tails in a zip top bag with the Smoke on Wheels BBQ Marinade. Let soak 45-60 minutes.

3. While the meats marinate, first make the crema. Combine all ingredients and mix well to incorporate. Taste and adjust seasonings as needed. Store in the refrigerator until ready to serve.

4. Next, to make the fried pickled jalapeños, fill a Lodge 8" Cast Iron Skillet with vegetable oil, about 3/4” deep. Preheat to 375ºF. Meanwhile, combine the flour and smoked salt in one container and mix well. Place the buttermilk in a separate container. Submerge the pickled jalapeño slices in the buttermilk, then coat in the seasoned flour. Transfer to the hot oil and try until golden brown. Work in batches, so as not to overcrowd the skillet, which would cause the temperature to drop. Remove when golden brown and drain on paper towels. Set aside.

5. Preheat your Yoder Smokers YS640 Pellet Grill to 450ºF, with the diffuser removed and the Yoder Smokers Cast Iron Griddle in place on the left side of the grill, directly over the firebox.

6. Remove the steak and lobster from their marinades. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.

7. Grill the steak on the raised ridges of the griddle until you achieve nice grill marks. Flip and continue grilling. Add the lobster tails to the griddle and do the same. Remove the steak when the internal temperature reaches 125ºF, and the lobster when the internal temperature reaches 140ºF. Remove and rest.
8. Warm your tortillas on the griddle until softened.
9. Dice the steak and lobster and build your tacos. Start with the tortilla, followed by a pinch of curly endive, then steak and lobster, followed by the fried pickled jalapeños, crema and a few cilantro leaves.