Barbecue Pork Tacos

Ingredients

  • Cooking spray
  • 1 (4- to 5-lb.) boneless pork shoulder roast (Boston Butt), trimmed
  • 1 (18-oz.) bottle barbecue sauce (we used Jack Daniel’s Hickory Barbecue Sauce)
  • 1 (12-oz.) can cola soft drink (we used Caffeine Free Coca-Cola)
  • 10 to 12 (8-inch) flour tortillas, warmed
  • Toppings: chopped tomatoes, sliced jalapeños, shredded Cheddar cheese (we used sharp Cheddar cheese), chopped fresh cilantro (we also used sliced radishes)

Directions

  1. Take a 6-quart slow cooker out and lightly grease the inside of it using the cooking spray. Put the pork in the bottom of the slow cooker, pouring the barbecue sauce and cola in afterwards. Put a lid on the slow cooker, letting the pork cook on LOW heat for 8 to 10 hours or until the meat shreds easily with a fork.
  2. Take the pork out of the slow cooker and transfer it to a cutting board. Shred the meat using two forks, throwing away any chunks of fat. Skim any fat from the sauce before adding the shredded pork back in.
  3. Spoon the pork into the tortillas, adding on your choice of toppings afterwards.

We recommend actually fixing this a day or two before you plan on it actually being eaten ‘cause while the flavors aren’t bad on the first day per se, it tastes a lot better after it’s sat in the fridge for a day or two. You get a nice sweetness from the sauce (not like candy sweet though) and the meat is really tender. If you choose to add the toppings then the radish will give a nice crunch, the jalapeños bring heat and crunch, cilantro and tomato bring a nice freshness, and what doesn’t cheese make better?

This recipe came from Southern Living.

We weren’t paid in any form to mention/promote Jack Daniel’s, Coca-Cola or Southern Living.

Take care everybody !

Happy Belated National Taco Day !

We were going to do a post yesterday for National Taco Day but our internet was giving us trouble. We hope everyone had a delicious taco and whenever you’re in the mood for some more, don’t be afraid to try out one of delicious recipes:

Spicy Pork Tacos with Pineapple Salsa

Slow-Cooker Smoky Chipotle Beef Tacos

Chipotle-Lime Cauliflower Tacos

Chicken Tomatillo Tacos

Shrimp Tacos with Mango Salsa

Slow Cooker Carnitas Tacos

Veggie Tacos

Chile & Coke Carnitas

BBQ Tomatillo Tacos

Pork Tacos with Pineapple-Serrano Salsa

Thai Chicken Tacos

Tex-Mex Beef Wraps

Ground Chicken & Chipotle Hard Shell Tacos

Shredded Chicken Tacos (Tinga De Pollo)

Habanero Beef Tacos

Take care everybody !

Habanero Beef Tacos

Ingredients

  • 2 cups coarsely chopped tomatoes
  • 3 fresh poblano chile peppers, seeded and coarsely chopped (our poblanos looked kinda small so we used 5 poblanos that were each 4 – 4 ½ inches long)
  • ¾ cup 50% less sodium beef broth
  • ½ cup chopped onion
  • 1 to 2 fresh habanero chile peppers, seeded if desired* (we used 2 habaneros and kept the seeds and ribs)
  • 2 Tbsp. tomato paste
  • 2 tsp. ground cumin
  • 2 lb. boneless beef chuck pot roast, trimmed and cut into 1 ½-inch pieces
  • 8 to 12 (6- to 8-inch each) flour tortillas
  • For toppings (optional): Red onion slivers, sliced radishes, pico de gallo, sour cream, crumbled queso fresco or Cotija cheese (we used Cotija cheese), and/or chopped fresh cilantro (we used everything except the sour cream and pico de gallo)

Directions

  1. Add the first 7 ingredients to a blender, putting the lid on the blender afterwards and blending them until smooth (we added some kosher salt to taste afterwards to bring out the flavors more).
  2. Take a 3 ½- to 4-quart slow cooker out and place the beef inside of it. Pour the pepper mixture over the meat, putting the lid on the slow cooker afterwards. Let the beef cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours (we cooked ours on HIGH).
  3. Take the meat out of the slow cooker using a slotted spoon. Once all the meat’s out of the slow cooker, skim the fat from the cooking liquid. Place the meat on tortillas (we shredded our meat some to make it more bite-size), drizzling the meat with cooking liquid afterwards. Place the toppings on afterwards and enjoy !

*Habaneros are spicy peppers so make sure to wear plastic or rubber gloves when handling them.

We were excited to see how spicy these would turn out based off the title and the heat wasn’t as bad as we thought it would be ! We really didn’t get much heat from the beef but the sauce definitely had more heat to it and left your lips with a nice tingle on them and a warmth in your mouth. Sauce or no sauce, we thought the tacos were delicious though ! The red onion, radishes and cilantro brought a nice freshness to the taco. The red onion and radish slices brought a nice crunchy texture to the dish that would otherwise be lacking. The Cotija cheese brought a wonderful “funk” that also helped temper the heat from the taco as well. We hope this can be a new favorite taco recipe for y’all !

This recipe came from Better Homes & Gardens.

We weren’t paid in any form to promote Better Homes & Gardens.

Take care everybody !

Shredded Chicken Tacos (Tinga De Pollo)

Ingredients

  • Chicken
    • 2 pounds boneless, skinless chicken thighs, trimmed
    • Salt and pepper (we used kosher salt and freshly ground black pepper)
    • 2 tablespoons vegetable oil
    • 1 onion, halved and sliced thin
    • 3 garlic cloves, minced
    • 1 teaspoon ground cumin
    • ¼ teaspoon ground cinnamon
    • 1 (14.5-ounce) can fire-roasted diced tomatoes
    • ½ cup chicken broth (we used reduced-sodium chicken broth)
    • 2 tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce
    • ½ teaspoon brown sugar (we used light brown sugar)
    • 1 teaspoon grated lime zest
    • 2 tablespoons lime juice
  • Tacos
    • 12 (6-inch) corn tortillas, warmed
    • 1 avocado, halved, pitted, and cut into ½-inch pieces
    • 2 ounces Cotija cheese, crumbled (½ cup)
    • 6 scallions, minced
    • Minced fresh cilantro
    • Lime wedges

Directions

  1. For the chicken: Pat the chicken dry with paper towels before seasoning it with salt and pepper. Pour 1 tablespoon of the oil into a large Dutch oven, setting the heat to medium-high. Once the oil’s hot, add half* of the chicken in so it can get browned, letting it cook for 3 to 4 minutes per side. Place the browned chicken on a plate and repeat the cooking process with the other half of the chicken, adding the second batch of browned chicken to the plate as well.
  2. Turn the heat down to medium, pouring the last tablespoon of oil into the Dutch oven afterwards. Once the oil’s hot, toss the onion in, stirring it around frequently for 5 minutes or until the onion’s browned. Add the garlic, cumin and cinnamon into the Dutch oven, stirring constantly for 1 minute or until the mixture is fragrant. Add in the tomatoes and their juice, broth, chipotle and adobo sauce, and the sugar, stirring to combine and waiting for it to come to a boil afterwards. Once boiling, scrape up any browned bits from the bottom before moving onto the next step.
  3. Put the chicken back in the Dutch oven, turning the heat down to medium-low afterwards. Put the lid on the Dutch oven and let it simmer for 15 to 20 minutes or until the chicken registers 195 degrees, flipping the chicken after the first 5 minutes. Once the chicken’s fully cooked, take it out and place it on a cutting board.
  4. Transfer the remaining mixture from the Dutch oven into a blender and process it for 15 to 30 seconds or until smooth (we used the puree option on our blender to get the mixture smooth). Pour the smooth sauce back into the Dutch oven. Once the chicken’s cooled down enough for you to handle, shred it into bite-size pieces, returning it to the Dutch oven afterwards. Turn the heat up to medium and stir frequently for 10 minutes or until the sauce looks like it’s thickened and is clinging to the chicken**. Stir in the lime zest and juice at this point, seasoning with salt and pepper to taste afterwards.
  5. For the tacos: Spoon the chicken down the center of each tortilla, serving with the avocado, Cotija, scallions and cilantro as toppings and serving lime wedges on the side.

*We had to do more than just 2 batches in order for the chicken to get browned rather than steamed. We also added more oil into the Dutch oven for the other batches when the bottom seemed to be void of oil.

**Because of the blender, our sauce was already thicker and was coating the chicken so we only cooked the sauce and chicken until they were both heated through.

You’ll be coming back for seconds when you try this taco ! The sauce initially was nothing to write home about but once we added enough salt to it, we really tasted the smokiness from the chipotle and some of the other components in the sauce. It tasted so good that we started trying to think of ways to use that sauce in other dishes, we loved it that much ! All the components together work so harmoniously in this taco. You get that spice from the sauce, the creamy avocado, the funky (in a good way) flavor of the Cotija cheese, the freshness from the green onion and cilantro and a sharpness from the green onion all in this taco. We’d be happy to make this again and hopefully you will too !

We got this recipe from Cook’s Illustrated.

We weren’t paid in any form to promote Cook’s Illustrated.

Take care everybody !

Ground Chicken & Chipotle Hard Shell Tacos

Ingredients

  • 1 small red onion, very thinly sliced
  • 1 jalapeño, thinly sliced
  • 2 limes, juiced (about 4 Tbsp.) (we ended up using 4 small limes*)
  • 2 tsp. light agave
  • Salt and pepper (we used kosher salt and freshly ground black pepper)
  • 1 Tbsp. canola or vegetable oil (we used vegetable oil)
  • 1 lb. ground chicken
  • 1 small onion, chopped
  • 2 large cloves garlic, chopped
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • A pinch ground cinnamon (we used ¼ tsp.)
  • ½-1 cup chicken stock (we used 1 cup)
  • 2 Tbsp. pureed chipotles in adobo sauce (They say to puree a whole can’s worth  and keep the leftovers in the freezer but we just finely minced 2 tablespoons worth of chipotles in adobo sauce.)
  • 6-8 large flat-bottom hard taco shells (we used regular hard taco shells)
  • For serving: crumbled Cotija cheese or queso fresco or shredded Chihuahua cheese (we used crumbled Cotija cheese), chopped romaine hearts, chopped yellow or green tomatoes (we used green tomatoes), cilantro leaves and green hot sauce (we used green Tabasco sauce)

Directions

  1. Preheat your oven to 325 degrees.
  2. Take a medium-sized bowl and add to it the red onion, jalapeño, 1 teaspoon of the agave and juice of 1 lime (we accidentally juiced 2 limes), stirring to combine. Season the mixture with salt and pepper to taste, tossing everything together. Let the onion mixture sit for at least a few minutes or until juices start to accumulate. Make sure to stir the onions around again one more time right before serving.
  3. While the onions sit, take a large nonstick skillet out and pour the oil in (making sure that the oil covers the entire bottom of the skillet), setting the heat to medium-high. Once you see the oil rippling and beginning to smoke**, add the chicken in, breaking the meat up into bite-size pieces with a spoon. Cook the chicken for 3 minutes or until browned (our chicken wasn’t browned by the 3-4 minute mark but we decided to move on ‘cause we didn’t want dry chicken). Add the onion, garlic, coriander, cumin and cinnamon and stir constantly for a minute to get the spices toasted. Add in ½ cup of the chicken stock, the 2 tablespoons of chipotle puree, and the remaining agave. Once the mixture’s bubbling, turn the heat down to medium-low. Simmer for 10 to 15 minutes (we went with 10 minutes) or until all of the flavors have melded and the sauce has thickened, adding in more stock if the mixture gets dry (we added the other ½ cup during the 10 minutes). Stir in the remaining lime juice (we juiced 2 limes for this part), taking the skillet off the heat afterwards. We took a bite at this point and thought it tasted bland so we added in some more kosher salt).
  4. When there’s only 5 to 8 minutes left for the chicken to simmer, place the taco shells on a baking sheet (we lined our baking sheet with aluminum foil first) and let them bake until golden for 5 to 8 minutes (we went with 8 minutes). Since our shells weren’t flat-bottomed, we flipped them over at the 5 minute mark when we saw they weren’t golden yet.
  5. Fill up the shells with some chicken, adding on the pickled onions, cheese, lettuce, tomatoes, cilantro and hot sauce afterwards.

*Since our limes were small, we had planned on using just one lime for the onions and 2 for the chicken but we accidentally used 2 limes with the onions and decided to still use 2 limes for the chicken.

**We added the chicken in when the oil was hot but not smoking.

This was a delicious taco ! We loved the heat and acidity in this and the variety of contrasting textures as well.

We got this recipe from Rachael Ray magazine.

We weren’t paid in any form to promote Tabasco or Rachael Ray.

Take care everybody !

Tex-Mex Beef Wraps

Ingredients

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper, or to taste (we used somewhere between ¾ to 1 teaspoon)
  • 1 boneless beef chuck pot roast (2 ½ to 3 pounds), cut into 4 pieces
  • 1 medium onion, chopped (we used a yellow onion)
  • 3 cloves garlic, minced
  • 1 cup salsa, divided (we used Restaurant-Style Salsa)
  • 12 flour or corn tortillas (6 to 7 inches), warmed (we used corn tortillas)
  • 1 cup shredded Cheddar or Monterey Jack cheese (we used finely shredded pepper jack cheese)
  • 1 cup chopped tomato*
  • ¼ cup chopped cilantro*
  • 1 ripe avocado, peeled, pitted and diced

Directions

  1. Take a slow cooker (we used a 6-quart slow cooker) and spray the inside of it with cooking spray. In a small container, mix together the chili powder, cumin, salt and cayenne pepper. Take the spice mixture and rub it all over the roast. Take the onion and garlic and place it in the bottom of the slow cooker. Place the meat on top of the onion and garlic. Spoon ½ cup of the salsa over the meat, putting the lid on the slow cooker afterwards. Let it cook on LOW for 8 to 9 hours or on HIGH for 3 ½ to 4 ½ hours on HIGH or until the meat’s very tender (we cooked ours on LOW).
  2. Take the meat out of the slow cooker and place it on a plate. Shred the meat using two forks. Skim off and throw away any fat from the juices you can, placing the meat back in the slow cooker afterwards, mixing well. Place the meat on the warmed tortillas, topping the meat with the cheese, tomato, cilantro and avocado. Fold it up to wrap** and serve with the remaining salsa.

*We decided to use some pico de gallo instead.

**It’s easier to eat this like a taco instead of a wrap. Maybe if the tortillas had been bigger we would’ve done wraps.

They called this a wrap but we call it delicious no matter how you eat it ! Even though we increased the cayenne, the other flavors still came through in the meat. The pico de gallo brought a freshness to the dish and the avocado added a nice creamy goodness. The salsa is already delicious all on its own so naturally it only made the wrap taste even better !

Recipe source unknown.

Take care everybody !