chilesandsmoke

This is the potato salad you make when the grill is already going. Charred mini potatoes, grilled red onion, celery, and lemon tossed in a grilled lemon mayo dressing.

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A smoked carnitas quesadilla is one large flour tortilla cooked low and slow on a buttered comal. Oaxacan cheese spread across the whole surface, crisped carnitas on one half, folded when the cheese starts to melt, pressed firm, and toasted on both sides until golden. It comes together in under 10 minutes once the carnitas is ready.

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A smoked carnitas burrito bowl is built on a base of cilantro lime rice, topped with cast iron–crisped smoked carnitas, pinto beans warmed in the drippings, charred skillet corn with cotija, quick-pickled red onions, and a chipotle lime crema. The carnitas are smoked first, then crisped to order. That two-step is what separates this bowl from anything you'll order at a restau...

This charred salsa verde is made the traditional way, directly on a dry comal or cast iron pan over high heat. No oil, no oven, no shortcuts. The dry char pulls natural sweetness from the tomatillos and builds smoky depth that a broiler version never quite reaches.

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Smoked carnitas tacos built the right way. Crispy pulled pork from the smoker, charred salsa verde from the molcajete, white onion, cilantro, lime, and ground chiltepin on warm corn tortillas. This is the taco that makes everything else feel like a compromise.

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