Tagged with 'Tex Mex'

Chef Tom fires up the Kamado Joe for a Tex-Mex Meatloaf Fatty! Part sausage, part Tex-Mex, ALL comfort food!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Pozole Rojo featuring grilled pork shoulder, an earthy red chile sauce and plenty of hominy!

Chef Tom fires up the Napoleon Phantom 500 gas grill for his Queso Fundido (or Queso Flameado) with Salsa Ranchera, utilizing a creative technique for for creating a broiling inside the grill!

Chef Tom is cooking up ground brisket and veggies on the Le Griddle for the Taco Burger, fully loaded with all the fixins!

Cool off with Chef Tom's Watermelon Mojito Granita! Juicy watermelon caramelized on the grill, mint infused simple syrup, rum and lime are combined then frozen for a flaky flavor packed Summer treat!

Buckle up, because Chef Tom is taking us to Flavor Town with one of Guy Fieri's own recipes. Give credit where credit is due. These Trash Can Nachos are out of bounds!

Shake off the chill with a bowl of Grilled Chicken & Black Bean Soup, prepared over a charcoal fire in the Kamado Joe Classic III Ceramic Grill.

Chile Rellenos are a wonderful Mexican comfort food that’s perfect for the changing seasons. Today Chef Tom fires up the flat top Le Griddle and puts it to work. We’ll show you how to do everything on the griddle, from roasting the peppers to browning chorizo and cooking a spicy tomato sauce, then frying up the chile rellenos.

Chef Tom fires up the Kamado Joe Classic II ceramic charcoal grill for these Tex-Mex Steak & Bacon Breakfast Tacos, and utilizes every inch of the Divide & Conquer System. From the direct grilled flank steak to the half moon griddled eggs and cheesy tortillas, these tacos are packed to the brim with tasty goodness!

So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!

Summer is the perfect time for grilled fresh fish tacos, which is exactly why Chef Tom is firing up the Napoleon Grills Prestige 500 gas grill for these Chipotle Lime Fish Tacos. Fresh, bright and juicy with just a touch of char from the grill!

Chef Tom fires up the flattop Le Griddle and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!

The Grilled Chicken Quesadilla is a go-to weeknight (or any night) meal! Chef Tom packs in the flavor with grilled chicken & onion and creamy cheeses, and pairs it up with grilled avocado salsa and spicy crema for dipping!

Spice things up with a habanero margarita! This one gets kicked up a notch with some pepper-infused hot honey and rimmed with a habanero salt!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and prepares both red and green salsas for these Christmas Enchiladas with Grilled Pheasant.

Chef Tom fires up the Kamado Joe Ceramic Grill for some amazing charcoal grilled Carne Asada Cedar Plank Nachos with fresh pico & avocado crema!

Chef Tom brings us his version of the Mexican soup, Pozole Verde, including a fire roasted salsa verde and roast chicken on the Kamado Joe!

Every Fall we just can’t wait for the weather to cool off so we can whip up a batch of Chili Blanco. Creamy and savory with a touch of char from the grill, this White Chili with Chicken is a recipe we can’t get enough of!

We’re taking it over the top today with a mind-blowing Quesadilla Burger featuring two caramelized onion quesadillas for buns, a half chorizo, half beef burger patty, tons of fresh veggies and the star of the show… fried hatch chile rings!

Spring is upon us, so hopefully everyone who hasn’t been grilling and smoking all winter long is dusting off the smoker and ready to kick out some killer tacos! This is a recipe that you’ll want to try now, because it’s going to be a hit all Spring and Summer long! Check out these Brisket Tacos with Smoked Salsa, cooked on the Yoder Smokers Pellet Grill.