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Triple Option Tacos

    The taco
  • corn and flour tortillas
  • shredded cabbage or lettuce
  • salsa
  • sour cream
  • shredded cheese
  • lime wedges
  • avocado slices
  • cilantro

  1. Place Tri-tip in a ziptop bag
  2. Add 1/4 cup Big & Tangy Black Pepper Sauce and 2 Tbsp Latin Heat spices
  3. Move the meat around to make sure the marinade coats the entire surface of the meat
  4. Remove the air from the bag and seal closed
  5. Refrigerate overnight or at least 4 hours (while you're on the way to the big game)
  6. Grill on high to sear
  7. Reduce heat and cook until done
  8. Let rest 5 minutes and then slice thin
  9. Serve on tortillas with extras listed above

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Mexican Marinade and Dressing

The meat will be so tender and have an intense flavor of lime and cilantro. It will be a tiny bit spicy.

  1. Mix all ingredients together in a large bowl.
  2. Whisk together.
  3. Done.

Use as a marinade or pork or chicken or beef. Overnight is great to really soak the flavors in. If you want to use it with firm fish, use half the juice or you will “cook” the fish and create ceviche.

Use as a dressing for slaw or salad with tacos. Shown here with mixed slaw with broccoli and cabbage and kale.

Prep Time: 20 minutes ; Yield: 3 cups

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Creamy Avocado Dip

The creamy texture of avocados and the “good for us” fat makes them an easy addition to any meal. This recipe is a quick dip you an make. It’s like guacamole but with some dairy for extra creamy dipping.

  1. Slice each avocado in half and scoop out the insides into a bowl.
  2. Add sour cream and juice.
  3. Add spices. If you want it milder, use 1 1/2 tsp of Latin Heat. If you want it spicier, use 2 Tbsp.
  4. Stir to combine.
  5. Serve with tortillas chips or slices of fresh pepper.

Prep Time: 20 minutes ; Yield: 8 servings
Serving Size: 1/4 cup

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Carne Asada

This is a lighter take on traditional carne asada you might be use to. It’s a bit spicy and fresher than a heavy marinade. Great for tacos or with a simple salsa for dinner. Can be made with chicken too.

Carne Asada

  1. Lay the flap meat in a pan.
  2. Sprinkle on Latin Heat and rub into to each slice.
  3. Drizzle with oil and lime juice.
  4. Place all in a zip top bag and let marinade in your fridge for up to 3 days.
  5. Grill over high heat and serve with tortillas, salsa and cabbage slaw.

Prep Time: 10 minutes - Cook Time: 10 minutes ; Yield: 16
Serving Size: 1/2 cup

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Mexican Slaw

Mexican Slaw

This slaw is a a great change up from lettuce on a taco. It's perfect, tangy and slightly spicy.

  • 1 head green cabbage, sliced thin
  • 1/2 red onion, sliced thin
  • 1/2 bunch of fresh cilantro, chopped fine
  • 1 Tbsp salt
  • 1 Tbsp Sauce Goddess Latin Heat
  • 1/4 cup Suagr
  • 1 ea lime juice and zest
  • 1/4 cup rice vinegar

  1. Combine all ingredients in a fairly large sealed container with a lid. Stir or shake to combine all the flavors. The longer this sits the better it tastes.

Prep Time: 20 minutes ; Yield: 8 cups

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Pulled Pork Tacos with Coleslaw and Lime

Pulled Pork Tacos with Coleslaw and Lime

If you're looking for a taco bar to go this is a great idea!

  1. In a large bowl, whisk together mayo, celery salt, BBQ Sweet Heat, rice vinegar and sugar.
  2. Add cabbage. Stir to combine and place in the fridge to cool.
    Pulled Pork
  1. Rub meat with BBQ Sweet Heat.
  2. Cook the meat by placing it into an uncovered pan on low heat in the oven, on low heat on the grill (coals on one side and meat on the other), or in a smoker. Cook for 5-6 hours.
  3. Cool and pull into bite sized pieces.
    Taco Bar
  1. Wrap corn or flour tortillas in foil and place on the grill to heat.
  2. Assemble a build your own taco bar with the pulled pork, tortillas, Sauce Goddess Sweet & Spicy Grill Glaze, coleslaw, shredded cheese (optional) and lime wedges.

Due to the long 6 hour cook time of the pork, you'll want to make it ahead of time and reheat when you are ready to serve. The pork shoulder slicing technique lessens the cooking time and imparts more rub flavor throughout the meat.

Prep Time: 30 minutes - Cook Time: 6 hours

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