Chris, nope, never did it again. Was too much prep. effort for very little reward in the final product. I've been thinking about doing the sliced and layered version that's been floating around here but haven't gotten around to it.

If I could make one suggestion LarryR - I would puree the mixture, then pass it through a fine sieve or a cheese cloth - this would get the essence but not the pulp/fibre. Might do it for ya

Made this recipe today, and it was grand. Of course, I adjusted it a bit. Cut the salt, added a bit of cumin, varied a few ingredients I didn't have. I used pork tenderloins, and it worked great. Even went to the Kensington Market and got fresh tortillas.

I grilled rather than smoked. 2 hours at 250, then charring for about 15 minutes. Lots of gobbling and compliments. Thanks to all.

Michael