Easy Tacos & 2-Ingredient Tortillas Recipe


This crew recipe is by our Office Administrator, Tosha:

It’s no secret that “The Daytripper” crew loves to eat good food across Texas.  And y’all know the Lone Star State has some of the best food in the country. There’s BBQ, Tex-Mex and then there are TACOS. Who doesn’t love a taco or two? Whether it’s breakfast, lunch or dinner, my family loves tacos anytime of the day.


As a child, I remember my mom waking up early during the workweek to make handmade flour tortillas for our family. They were the melt-in-your-mouth kind and they were THE BEST.  I will never be able to replicate my mom’s recipe as only she has the magic touch.  However, I can promise you a delicious homemade corn tortilla with only two ingredients. Yes, I said TWO ingredients.

Tortilla accessories1

First, you’ll need a bag of Bob’s Red Mill Masa Harina, 2-cup glass measuring cup, tortilla press and plastic wrap to cover both sides of the press.  

Tortilla and water

Measure 2 cups of Masa Harina and pour into a medium sized mixing bowl.  Add about 1 ½ cups hot water to the Masa Harina and stir with a spoon to the right consistency.  

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Once stirred, shape the mix into one big spongy ball.  

Tortilla on press1

Form a ping pong ball-sized tortilla and place on the wrapped press.

Pressed tortilla1

Press down to form your first tortilla. Repeat this step until all of the tortillas are pressed. You should have close to 18 tortillas total.

Cooked tortillas1

We prefer to cook the tortillas on our round cast iron griddle. Set your stovetop temperature to medium and allow the cast iron griddle to warm before you throw on the first tortilla. No need for butter or oil — just cook the tortillas for 2 minutes on each side. Our griddle allows us to cook three at a time.

You now have tasty tortillas for your tacos. You can stop there or continue to make a full taco with my Crock-pot pinto beans and fresh sauteed veggies recipes below. 

Crock-pot Beans

Mixed Veggies and Beans1There are no beans like Crock-pot pinto beans. They’re a staple in our house and are super easy to make. All you need is a 1-2 lb bag of dry pinto beans (depending on how many people you’d like to feed). Put the desired amount of beans in a colander, rinse well, and put them in the Crock-pot.

Add two garlic cloves minced, a few twists of pepper and cumin for flavor. Stir well and add enough water to cover the beans. Cook the beans on low for 6-7 hours. And the best part is you can freeze the leftovers!

Sauteed Veggies

Sauteed Veggies1Fresh veggies are a big deal at our house. I have two growing boys and good nutrition fuels their bodies. Get ready to cook up zucchini, yellow squash, bell pepper and a yellow onion for that tasty taco. Don’t forget to season with garlic powder and pepper. You can either saute or grill the veggies, your choice.

Taco plate1

You can combine veggies and beans into tacos. That’s what we do!

I love making real food for my family and the faster, the better. In fact, leftovers are a huge win, too! But there’s nothing better than a home-cooked meal.


Tosha’s Tacos

Tortilla Ingredients

Bob’s Red Mill Masa Harina
2 cups Masa Harina
1½ cups hot water
Tortilla press (or a flat glass bottom pie dish to make perfect circles)
Plastic wrap (to cover top and bottom of the press)


1. Combine water and Bob’s Red Mill Masa Harina in a medium mixing bowl.

2. Once it reaches desired consistency, shape into a large spongy ball.

3. Form a ping-pong sized ball and place on plastic-wrapped tortilla press. Press down to form tortilla. Repeat process using up all the dough. Recipe makes about 18.

4. In cast iron griddle, cook tortillas on medium heat for 1-2 minutes each side.


Crock-pot Pinto Beans Ingredients

1-2 lb dry pinto beans
2 garlic cloves (minced)

½ tsp to 1 tsp ground pepper (we prefer fresh and twisted)
1-2 tbsp cumin


1. Combine rinsed pinto beans, pepper, garlic and cumin to Crock-pot.

2. Stir well and add enough water to cover beans.

3. Cook beans on low for 6-7 hours.  Add more water, if needed.


Veggies (Sauteed or grilled) Ingredients

1-2 zucchini
1-2 yellow squash

1 bell pepper (any color)
½ or whole yellow onion
¼ tsp ground pepper
¼ tsp garlic powder


1. Chop up all of the raw vegetables and sauteed with 1 tsp of olive oil in a pan or grill, if desired.

2. Fill homemade tortillas with sauteed or grilled veggies and pinto beans.

Additional add-ons for your taco:
Sour cream
Linsey’s Salsa


Dia de Rudy’s: Houston Recap


In case you missed it, a few weeks ago we did the unthinkable…we ate at ALL SIX Rudy’s Country Store and Bar-B-Q locations around Houston in one glorious (and crazy) day! To everyone who came out for “Dia de Rudy’s” in Houston on May 21, thanks for meating with us! We loved hanging out with y’all and eating all that delicious food!

A photo posted by Chet Garner (@chettripper) on

Mmm, there’s nothing like the smell of BBQ at 9 in the morning! We started the day at the Spring, TX location with breakfast tacos and met a bunch of awesome folks.


From there it was on to the Tomball, TX location for a nice brunch of spicy sausage.


And not even bumper-to-bumper traffic could stop us from having a lunch of ribs at the Houston, TX location and a second lunch of chopped beef in Katy, TX.



We met so many awesome folks and had an amazing turn out across the six locations. Some of the folks made pretty awesome signs, like this one we saw at the Webster, TX location.

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To end the day, we headed to the Richmond, TX location at 3:30 p.m. for an awesome dinner of prime rib and we watched the premiere of the Richmond episode.


In addition to the awesome Rudy’s swag that we gave folks who won our Bingo challenge and the $50 Rudy’s gift cards we gave to everyone who made it to all six locations, we also gave out a BIG Grand Prize at the end of the day. Using the playing cards folks collected at each location, we played a game of 5-card stud for a $250 Rudy’s gift card. Congratulations to our winner Bryan, who won with a full house!


Shout out to the 19 of the folks that were brave (and crazy) enough to join us at ALL SIX LOCATIONS. If you ever need to know what to get at Rudy’s, ask these guys because they are now Rudy’s experts.


We had such a blast that we can’t wait to do it again! Thank you so much for joining us on this meaty trek and thanks to Rudy’s for having us!



Hey Y’all!
You guys are so awesome that we almost have 100K followers on our Facebook Page!! Thank you so much for sticking with us! To show our appreciation for such amazing fans we are hosting a 100K FACEBOOK GIVEAWAY! When we reach 100K Facebook followers (please like our page here), we will give away 100 “Daytripper” car stickers, and ONE LUCKY WINNER will receive a box of “Daytripper” swag filled with our custom Nalgene Water Bottle, Hat, Pint Cup, 2 Koozies, Journal, T-Shirt and Car Sticker! Scroll down to enter!



Podcast 27 – “The River Don’t Care”


It’s summertime in Texas and it’s HOT!  And just about anything with water is fair game when we are looking for ways to stay cool….rivers, lakes, the coast, retention ponds… Join us as we relive childhood memories at swimming holes and discover new ones with Jordan Breal (@jordanbreal on Twitter) and Courtney Bond (@clbond on Twitter) from Texas Monthly. The inspiration for this podcast came from their recent issue called “Splash” that is all about swimming in Texas.

Swimming spots we discuss include:

You can subscribe to the podcast on iTunes, Stitcher and the Windows store!

Windows – Search for the Daytripper Podcast in your dedicated podcast app.

This endeavor is generously supported by Mighty Fine Burgers Fries Shakes.

The ULTIMATE BBQ Belt Road Trip


Here in Texas, nothing excites us more than the heavenly smell of meat cooking over an open pit and there is no sound more angelic than the crinkle of butcher paper wrapped around a piping hot brisket just waiting to be devoured. To fuel your love for barbecue, we’ve created the ULTIMATE BBQ Belt Road Trip that will take you through some delicious Texas barbecue joints. So wear your stretchy pants and get ready for one epic food coma as you eat your way through this meaty challenge.

Here’s the map



DESTINATION 1: Louie Mueller Barbecue- Taylor, TX


The first stop on your trip is a Texas barbecue icon right off Main Street in Taylor that’s been serving perfectly moist pepper-crusted brisket and beef ribs that are melt-in-your-mouth tender (and the size of your head) since 1949, Louie Mueller Barbecue. This barbecue institution is a must-stop for every Texan. Louie Mueller’s is a no frills joint, just smokey barbecue goodness served on butcher paper…which is the way it should be. And if you must use sauce (although you don’t really need it here) they’ve got multiple sauces to choose from.

DESTINATION 2: Southside Market & Barbeque – Elgin, TX


Picture by Southside Market & Barbeque

After you’ve gotten your fill of moist brisket and dino-sized ribs, follow Highway 95 south to Elgin, where you’ll find one of the oldest barbecue joints in Texas: Southside Market & Barbeque. This local institution began as a meat market in 1882 that delivered its delicious meats all over town.  After owner William J. Moon spent most of his time traveling miles to deliver meat door-to-door, he opened a storefront where his leftovers and specialty “hot guts” spicy sausage links were served to customers at the end of the day. More than a century later, people are still trekking to this joint for a taste of their time-honored ‘cue, which over the years has grown into a full-scale restaurant with a menu that includes classics like the “1882 Sausage” and brisket, as well as unique items like lamb ribs and pork steak.

DESTINATION 3: Black’s Barbecue – Lockhart, TX


After your feast in Elgin, you’re on to Lockhart, the “Barbecue Capital of Texas,” as named by the Texas Legislature in 1999. Follow Highway 130 south to Highway 183 where you’ll find your next three destinations, the first of which is Black’s Barbecue. Opened in 1932, Black’s was one of the first joints in town to serve brisket; 84 years and four generations later, the family is still carrying on the tradition of providing customers with this meaty perfection today. Combine that tender brisket with an extensive menu of other meats (including a fantastic jalapeno cheese sausage) and good ol’ Southern hospitality, and you’ll feel like you’re a part of the Black family, too.

DESTINATION 4: Kreuz Market – Lockhart, TX


Feeling stuffed? Don’t worry, your next stop is only a few blocks down the road at Kreuz Market. At Kreuz (pronounced “Krites”), meat has been king since it opened in 1900, as showcased by the restaurant’s rules of “no barbecue sauce” and “no forks.” But just one bite into their juicy salt-and-pepper rubbed brisket or hand-filled and tied sausage links, and you won’t mind those rules (or your greasy hands) one bit. In honoring owner Charles Kreuz Sr.’s German heritage, sides include hot potato salad and sauerkraut.

DESTINATION 5: Smitty’s Market – Lockhart, TX


Still in Lockhart, your next stop is Smitty’s Market, a barbecue dream for every Texan that all started with a little family feud between the owners of Kreuz Market and their sister, Nina, who owned the building. The brothers eventually moved Kreuz down the street and Nina opened Smitty’s Market in her building in 1999. The thing to get here is the fatty brisket and the sausage which has just the right amount of juiciness. And for a twist on your normal barbecue habits, pair your meat with the fresh avocados served on the side.

DESTINATION 6: Luling City Market – Luling, TX

city3By now, your pants are no doubt feeling tighter and you’re probably almost on your way to a meat-induced slumber, but you’ve only got one more destination. Follow Highway 183 south all the way to Luling, where your final stop is the Luling City Market.  You order your meats in the same room where it’s cooking on the pit – a tradition, along with the rule of “no forks,” that’s been around since it first opened 50 years ago. And to compliment the already fantastic meat is the sauce…oh, the glorious sauce! Served in little bottles on each table, it’s praised by Texans near and far, and is quite addictive. Just remember, you can’t take it with you…but you can buy your own bottle.

FINALLY, give yourself a high-five, and take that much-needed nap. You have completed the ULTIMATE BBQ Belt Road Trip!



Hey y’all, we are already filming for Season 8 of The Daytripper! We recently filmed an episode in Taylor, TX where we ate TONS of BBQ and met alot of awesome people! Watch the video below for a BEHIND-THE-SCENES look at our trip!

Podcast 26 – Talkin’ Texas June 2016


Join us this episode as the crew gathers around and shares some of our favorite stories from around the Lone Star State and talk about what we’ve been up to. We also answer your questions and share some viewer feedback. Tune in to this podcast to hear what’s going on in Texas!

If you have questions or feedback you’d like us to address or topics you’d like us to feature, email us at: podcast@thedaytripper.com

In our Texas Music minute, Bree Wagner from KJ 97 in San Antonio and KVET 98.1 in Austin, features the “Hold My Beer and Watch This” tour with Wade Bowen and Randy Rogers.

You can subscribe to the podcast on iTunes, Stitcher and the Windows store!

Windows – Search for the Daytripper Podcast in your dedicated podcast app.

This endeavor is generously supported by Mighty Fine Burgers Fries Shakes.

Podcast 25 – We Cheated in North Carolina


So the crew and I have had the privilege of going “Bucket Trippin” with Best Western and taking trips across the US that everyone should experience before they die.

So for one of them, we left the beefy brisket of Texas behind and headed to North Carolina to sample “whole hog” BBQ.  So how was it? And how does it compare to Texas style?  Listen and find out!

You can subscribe to the podcast on iTunes, Stitcher and the Windows store!

Windows – Search for the Daytripper Podcast in your dedicated podcast app.

This endeavor is generously supported by Mighty Fine Burgers Fries Shakes.

Wandering through Waco

waco header

The town of Waco has been beckoning us to revisit for quite a while. True, we’ve been there before, but we never tire of the classic spots around town. As we’ve journeyed past Waco on Interstate 35 to other day trips, we’ve noticed two iconic silos far in the distance enticing us to take a peek. So, when we found ourselves with a free day, we decided to wander through Waco and see where our adventure led us.

Of course, our trip through town started the way everyone’s must: with a tour of the Dr Pepper Museum, set in the original 1891 bottling plant where Texas’s favorite soft drink was first bottled. Across the three floors of the museum are tons of facts and pictures that would turn anyone into a “Pepper.”


Here’s a fun fact from the museum: In 1958 Dr Pepper was heated to 180 degrees and served with a lemon as “Hot Dr Pepper.” Who knew that accidentally leaving a DP in your car on a Texas summer day was once a specialty? Our favorite part was sipping a Dr Pepper float on bar stools at the old fashioned Frosty’s Soda Shop after our tour.


As we left the museum, we noticed a line of cars headed down the street towards large silos in the distance that could only be Magnolia Market, a home decor store opened in 2014 by HGTV’s Chip and Joanna Gaines. Even though our stomachs were growling for lunch, we were too intrigued by the silos to heed them. Near the market grounds, the traffic was gridlocked as people parked on either side of the street for blocks. We finally found the free (and hard to find) parking lot by following the gravel driveway on the left of the market to a lot in the back.


We entered Magnolia Market and realized that this was so much more than a store. The famed home decor shop is in a warehouse to the right of the entrance. However, below the towering silos is a luscious green field set up with free lawn games for children, a colorful garden rests on the back acre of the property and all around the site are picnic tables — and this is where we spent most of our time.

As our need for food grew unbearable, we followed the mouth-watering smells wafting from the back of the property where food trucks were lined up along the fence and hungry wanderers gathered for a bite to eat.


There was no shortage of choices; the food trucks ranged from sweet and savory crepes to handmade biscuit sandwiches. We opted for The Cheddar Box (because gourmet grilled cheese is always the answer) and it was heavenly. We feasted on the “Sweet Granny,” a grilled cheese with apples, honey, cream cheese and cinnamon on sweet potato bread as we enjoyed the sunshine at a picnic table.


After gorging ourselves on grilled cheese and taking in all the sun we could handle, it was time to hit up another Waco classic on our way out of town: The Waco Suspension Bridge. This architectural beauty has been around since 1870 and was actually the world’s longest single-pass suspension bridge when it was built. It used to provide wagons with a way to cross the Brazos River, but now it’s a pedestrian bridge providing photographers with inspiration and tourists with a place to take in Downtown Waco. And that’s exactly what we did.

Though we just skimmed the surface, our impromptu trip through Waco reminded us of the wanders awaiting in this timeless town. From laying out in the lush green fields at Magnolia Market to enjoying a frosty Dr Pepper in an old fashioned soda shop, there is tons to do in Waco and it definitely needs to be on your summer trippin’ list.

Let’s Salsa! …And Make Some Too!!

Salsa Header

If there’s one thing that applies to every Texan, it’s that we love to have a good time and we love to eat delicious food! So, here on “The Daytripper” blog, we’re on a mission to provide you with recipes that’ll accomplish both!  Chet has already given you the greatest dessert recipe: his famous Texas Sheet Cake recipe that gave us all the best kind of sugar highs, so I’m continuing our Texas recipes with my favorite salsa (although my mama calls it hot sauce…)

Now, if your family is anything like mine, salsa is a crucial part of any meal (Tex-Mex or not). Growing up in Texas, I learned salsa is not a garnish…a Texan uses salsa like gravy or ranch dressing…on EVERYTHING. I first fell in love with this salsa at a college friend’s family gathering in West Texas, and immediately knew it would meet the high-held salsa standards of my family, so I grabbed the recipe and ran. It is now a beloved member of every family gathering.


And the best part? Not only will it make you look like a pro chef at every gathering, but it’s extremely easy. All you need are these ingredients and a food processor or blender. It’s super customizable so you can tweak the spice level to what you like.


First, cut one-fourth of a medium onion in 1/4′s and add to the food processor. Then cut a jalapeno into fourths and add to the processor as well. Since some members of my family can only handle a little heat, we use one medium jalapeno and remove the seeds. However, if you’d like a lot more fire in your salsa, get a bigger pepper and use the seeds. Or if you would like to completely burn off your taste buds like Chet likes to, add 2 or more peppers into the processor to kick things up.


While making this in college, I absentmindedly rubbed my nose after cutting the jalapeno and it BURNED like crazy. I had to rub butter in my nose to quell the burn and it was an altogether awkward moment for my roommates and I…so now, to avoid unpleasant burning and butter-usage, I use the produce bag to hold the pepper as I cut it and I suggest you do the same.


You can use a blender, but my family likes our salsa more chunky so we use the food processor. You’re only going to pulse it maybe 3 or 4 times at this point, just enough to lightly chop the jalapenos and onions.

Next add both cans of tomatoes to the food processor and then add the garlic salt, cumin, sugar and a dash of salt. You can substitute one roughly chopped garlic clove instead of garlic salt or add fresh cilantro into your salsa if you want.


Pulse the food processor a few times and check the salsa occasionally to see if it’s at the consistency you want. It chops up pretty quickly, so be sure to keep checking to see where it’s at.  Once it’s at the consistency you want, taste it to check the spiciness…and try not to eat it all right there, you do want to share it with others don’t you?

TasteRemember that as it sets, the flavors will combine and the spice will heat up. If it’s too spicy, add salt to cut it down. I find that it tastes best if you make it a day or two before you want to serve it, so the ingredients have time to meld. It will last two weeks, but let’s be honest, it never lasts more than two days in my family.


Enjoy the salsa with your favorite chips and your favorite people!


DISCLAIMER: Daisy did not have salsa on her chip!




1 med. jalapeno (seeded and chopped)
1/4 med. yellow onion (chopped)
1 can Rotel tomatoes (10 oz.)
1 can whole peeled tomatoes (14.5 oz.) – do not use diced tomatoes
3/4 tsp. garlic salt
1/2 tsp. cumin
1/4 tsp. sugar
Dash of salt


1. Chop the jalapeno and onion into fourths and add to the food processor.  Pulse 3-4 times to lightly chop.

2. Next add the rest of the ingredients to the food processor.

3. Pulse ingredients together, occasionally checking salsa, until it reaches the desired consistency.  We like ours chunky. Add more salt or spices to taste.

4. Pour into a large jar and cover. Chill salsa until served. Refrigerate leftovers (if there are any…) Makes about 3 cups.