Smoked Taco Biscuits in the New Pellet Grill and Griddle Combo

Chef Nate is using his new Blackstone Pellet Grill and Griddle Combo to create a delicious twist on tacos. He cooks ground chorizo, beef, and onions on the griddle, stuffs them into puff pastry pockets with cheese, and then cooks them to golden perfection in the pellet grill. Try this tasty treat today!

Chorizo Taco Biscuits recipe: https://blackstoneproducts.com/blogs/recipes/chorizo-taco-biscuits

Ingredients
½ pound ground chorizo
½ pound 80/20 ground beef
½ small yellow onion, diced
2 cans (5 biscuits each) store-bought biscuits
1 jalapeno, thinly sliced
Handful of fresh cilantro leaves
Cholula hot sauce
2 limes
¼ cup shredded Mexican cheese
Blackstone Street Taco Seasoning

Directions
1. Preheat your Blackstone Pellet Combo to 350°F on the pellet side and medium heat on the griddle side.

2. On the griddle, cook the chorizo and ground beef for 3 minutes. Add diced onion and sprinkle with Blackstone Street Taco Seasoning. Cook for an additional 5 minutes, stirring occasionally.

3. Flatten each biscuit into a small circle resembling a tortilla. Spoon a portion of the chorizo and beef mixture onto the center of each biscuit. Top with a pinch of cheese, a few slices of jalapeno, cilantro leaves, a drizzle of Cholula, and a bit more seasoning. Fold the edges of the biscuit up to enclose the filling, pinching the dough together firmly to seal.

4. Place the filled biscuits on a non-stick baking sheet and transfer to the preheated smoker. Smoke for 25-30 minutes or until golden brown and fully cooked.

5. Serve hot with salsa and guacamole on the side. Enjoy!

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