Is that a mouthful or what? It all started a few days ago when I remembered a college chicken place that had the best chicken tacos daily. I can do that right? But lets add some smoke and some cure....... What about a Nacho brine with that cure? I can do that. I will give credit to McCorrmick for the packaged spice blends. I emptied two nacho packages into a quart of water and brought to a boil. I cooled it down with Ice, then added 1t. of cure and enough water to make a quart. I cleaned and rinsed my whole chicken, and in it went. Two days later, blow dryed under a fan for an hour. Into a preheated to 275 smoker with no smoke, no probe, and the venty full open and the door cracked. Thats right, its the Dee-Water cycle. An hours later, added pecan shells, probed the breast, and reduced the box temp to 220. (I know, its a personal prefrence) The nacho smell surprized me during the smoke, its starting to take some pecan too. Out of the box at 163, carried to 165, allowed to rest for an hour. I then pulled it, and added another package of nacho spices and about a cup of water to it. Back in the ziploc over night to marry those flavors. This AM its into the crock pot. I tasted the meat, the spices needed help. I added some ground smoked chipolte, ground ancho, salt, a dab of JJ's finishing sauce, and a pinch of mexican oregano. plus some more water, about 1/2 to 3/4 cups. It crockpotted all day long. Talk about the "Aroma in the Air", it was competeing with the smoked hocks and bacon for play time! I did the old pantry raid looking for accoutrements for a pico, Tomatoes, onions, ripe olives, and chopped chilis.... how can that not be good? I pulled out some tostita scoops and filled the plate. I pulled a ziploc from the freezer of some long forgotten frijoles and made some refries. Added a bit of the pulled taco nacho meat. (this stuiff is excellent BTW) A bit of rabbit good to keep me from lying to the doctor. Home made pico..... berry berry good stuff. I topped with some queso menonita, which I am happy when a friend sneaks me some back from Mexico. Its turning cold and very wet outside, this has all blown in today. I was smoking hocks and bacon, and doing nachos, so I found a bag og clened and sliced strawberries in the freezer that had no double fallen on the floor and need to be used for something. So I invited the Captain, some honey, some heavy cream, a squeeze of lemon, and a blender full of ice to get to know each other better. Note to self, Before the next time find the dang tortilla press! Next time you attempt to make tacos, check the expiration day on the back-up store bought shells! Nachos are just as good as tacos in my book! Thanks for checking it out. Any question?