Chorizo Taco Biscuits

Directions

1. 1

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

2. 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. 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. 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. 5

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