Smoked Gouda-Chorizo Jalapeno Poppers and Smoked Mexican Tri-Tip

 

1 pound ground Mexican chorizo (If using links, remove the casings)

1/2-pound smoked gouda, shredded

1/4 cup finely chopped red onions

1 4-ounce package cream cheese

1 tablespoon hot sauce (I like Tapatio for this)

Salt and freshly ground black pepper

12 large jalapeno peppers, stemmed, seeded and halved

 

Pre-heat your smoker for 225 degrees. I’m gonna use some nice sweet apple pellets for this cook.

Slice the peppers in half, lengthwise and set aside.

In a large bowl, mix the gouda, onions, cream cheese, hot sauce, salt and pepper and chorizo until completely combined.

Stuff the peppers with the cheese mixture. Put the stuffed peppers in a large foil pan or heavy baking sheet and place in the smoker. Smoke at 225 for 1 ½ to 2 hours. “Pop” them in your mouth and enjoy!

 

Mexican Tri-Tip Rub

1/4 cup chili powder

3 tablespoons ground cumin

1 tablespoon each paprika, crushed red pepper, and salt

1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper

Mix everything together in an air tight jar.

 

Smoked Mexican Tri-Tip

One 2–3-pound Tri-Tip. If you buy one that is un-trimmed, clean it up pretty well. You don’t want a lot of fat in tacos.

Pre-heat your smoker to 225 degrees. When it comes to tri-tip, I usually like to use a competition blend pellet, but in this case with the Mexican rub, I will use something sweeter, like apple or pecan.

Smoke the meat for about 1 ½ to 2 hours at 225. Using a digital thermometer, take the tri-tip off the smoker at 140 degrees and wrap in heavy duty aluminum foil. Let it rest at room temperature until you’re ready to slice.

For the tacos, slice the tri-tip in half with the grain, then slice the halves in strips against the grain, or dice into cubes.

Build your tacos with your choice of toppings and enjoy!

 

Tacos

Flour or corn tortillas grilled or slightly charred over a gas flame

 

Topping ideas

Shredded lettuce

Diced white onion

Diced tomato

Pico de Gallo

Guacamole

Sliced radish

Fresh cilantro leaves

Sour cream or crema

Queso fresco, Cotija or shredded Monterey Jack cheese