Tacos de Carnitas de Pato (Braised Duck Tacos)

INGREDIENTS 3 lb. duck legs 1 ½ tbsp. kosher salt, plus more to taste 1 head garlic, halved horizontally 1 large white onion, thinly sliced, plus one small, finely chopped 1 (4″) piece Mexican cinnamon, broken in half 1 medium orange, quartered 12 corn tortillas, warmed ¾ cup roughly chopped cilantro Lime wedges Salsa, such as tomatillo and pineapple or peach pico de gallo, for … Read more

Taco Tuesday: SLOW COOKER SHREDDED BEEF TACOS

INGREDIENTS 2-3 lb. chuck roast Salt and pepper to taste 1 teaspoon cayenne 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon garlic, minced ¼ cup beef broth 2 tablespoons tomato paste 1 jalapeno pepper, diced ¼ cup lime juice 1 medium yellow onion, diced INSTRUCTIONS Season the beef with salt and pepper to … Read more

Grilled BBQ Chicken and Pineapple Tacos

Ingredients: 2 boneless skinless chicken breasts (about 8 oz) 1 cup BBQ Sauce 1 ripe medium pineapple, cut into spears 6 strips cooked bacon, chopped 1 cup shredded pepper jack cheese 2 jalapeños, sliced 1 cup chopped purple cabbage 6 Old El Paso Stand ‘n Stuff Soft Taco Shells Salt and pepper, to taste Instructions: … Read more

Grilled Vindaloo Fire Skirt Steak Taco

INGREDIENTS: Vindaloo Fire Seasoning 2 lbs Skirt Steak Tortilla, Flour or White Corn Cilantro & Scallion Queso Fresco Lime DIRECTIONS Trim fat off steak and cut off access around sides. Season both sides generously with Vindaloo Fire seasoning. Use more seasoning for a bolder flavor. Let steak rest come to room temperate and allow to rest … Read more