Ingredients

• 2 teaspoons sesame seeds
• 2 teaspoons ground cumin
• 1 teaspoon whole black peppercorns
• 1 teaspoon coriander seeds
• ½ (1 inch) piece cinnamon stick
• 2 whole cloves
• 3 bay leaves
• 2 cups beef broth
• 2 tablespoons vegetable oil, divided
• 4 guajillo chile peppers
• 2 small ancho chile pepper
• 1 chile de arbol chile peppers
• 1 large white onion
• 7 cloves garlic, minced
• 2 pounds beef or goat stew meat, cut into 1-inch cubes
• ¼ cup distilled white vinegar
• 2 teaspoons salt
• 2 teaspoons dried Mexican oregano
• ¼ teaspoon ground thyme
• 1 (14 ounce) can diced tomatoes
• 16 (6 inch) flour tortillas
• 1 cup grated Cheddar cheese
• 1 lime, cut into wedges
• 1 tablespoon chopped fresh cilantro, or to taste

Directions

• Gather all ingredients.

• Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
• Heat beef broth in a medium-sized pot and turn to a low simmer.
  
• Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
• Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
• Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
• Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
• Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
• Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 ½ hours.
• Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
• Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes.
• Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

Ingredients

6 slices bacon
2 tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon dried oregano
1 teaspoon garlic salt
1 pound skinless, boneless chicken breast
6 (6 inch) flour tortillas
3 tablespoons chopped red onion
1 cup shredded lettuce
1/2 cup shredded pepper Jack cheese
2 plum tomatoes, seeded and chopped
1/4 cup ranch dressing, or to taste

Directions

– Preheat an outdoor grill for medium-high heat and lightly oil the grate.

– Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

– Whisk smoked paprika, onion powder, oregano, and garlic salt together in a shallow bowl. Coat chicken with seasoning, and cook on the prepared grill until no longer pink at the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

– Place tortillas on the hot grill and heat until lightly grilled, 20 to 30 seconds per side.

– Slice chicken and place in warm tortillas. Top with shredded lettuce, red onions, shredded cheese, and chopped tomatoes. Drizzle with ranch dressing. Crumble bacon over top. Serve immediately.

Ingredients

2 cups beef broth, or more as needed, divided
1 (10-ounce) can red enchilada sauce
2 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon dried thyme or 2 sprigs fresh thyme
1 bay leaf
2 tablespoons chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 medium onion, halfed and sliced, divided
1 poblano pepper, seeds removed and sliced, divided
3 pounds beef brisket, flat cut; fat trimmed
1 tablespoon lime juice
24 (6-inch) corn tortillas or taco sized flour tortillas

Directions

• Gather all ingredients.
• Whisk together 2 cups beef broth, enchilada sauce, and tomato paste in a 6-quart slow cooker. Stir in garlic, thyme, bay leaf, chili powder, onion powder, garlic powder, cumin, and salt.

• Place half of the onions and peppers in the slow cooker and set brisket on top, fat side up. Sprinkle remaining onions and peppers over the top. If meat isn’t submerged in the cooking liquid, add enough beef broth to just cover the meat.

• Cover and cook until meat is fully cooked and shreds easily, 8 to 10 hours on Low or 4 to 5 hours on High.

• Transfer brisket to a large rimmed baking sheet. Using a slotted spoon, remove onions and peppers from the cooking liquid and set aside in a bowl.

• Skim fat from the cooking liquid and reserve cooking liquid to moisten the meat.

• Cut brisket into 2 to 3-inch chunks, then use 2 forks to shred meat.

• Combine shredded meat, cooked onions and peppers, lime juice, and enough cooking liquid to moisten meat in a serving bowl.

• Serve meat in tortillas with desired toppings.

Ingredients

1 medium onion, thinly sliced

¼ cup soy sauce

¼ cup lime juice

¼ cup lemon juice

¼ cup orange juice

1 small bunch cilantro, chopped, or to taste

2 tablespoons chili powder

4 cloves garlic, crushed

2 teaspoons ground cumin

1 ½ teaspoons dried oregano

1 ½ teaspoons crushed coriander seeds

1 teaspoon hot pepper sauce (such as Tabasco)

1 teaspoon finely chopped chipotle pepper

1 teaspoon ground black pepper

½ teaspoon white sugar

2 pounds flank steak

2 tablespoons olive oil, or as needed

Directions

Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.

Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).

Ingredients

2 pounds large frozen peeled and deveined shrimp, thawed
1 ½ teaspoons chili powder
1 teaspoon freshly minced garlic
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground coriander
¼ teaspoon grated Valencia orange zest
2 tablespoons olive oil, or more as needed
2 tablespoons sour cream
1 lime, zested and juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 pinch salt and ground black pepper
20 (6 inch) corn tortillas
2 avocados, thinly sliced, or to taste
1 red onion, finely diced, or to taste
½ bunch fresh cilantro, chopped, or to taste
1 jalapeño pepper, diced, or to taste (Optional)
2 limes, cut into wedges, or as needed

Directions

Rinse defrosted shrimp under cold water, drain, and pat dry.

Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.

Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.

While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.

Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.

Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeño. Serve with sliced limes to squeeze on top and extra crema on the side.

Ingredients

1 cup diced pineapple
1/4 cup minced red onion
3 tablespoons finely chopped cilantro
1 jalapeno, finely chopped
1 tablespoon lime juice
1 tablespoon olive oil
1 1/4 teaspoons kosher salt, divided
1 pound ground pork
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/4 teaspoon ground black pepper
1 (10 ounce) can diced tomatoes and green chiles
1 (15 ounce) can black beans, drained and rinsed
8 (6 inch) flour tortillas
shredded cabbage, for garnish (optional)

Directions

Combine pineapple, red onion, cilantro, jalapeno, lime juice, olive oil, and 1/4 teaspoon salt in a bowl and stir well, set aside.

Heat a large skillet over medium-high heat. Add pork and press to flatten. Cook, undisturbed, about 4 minutes or until browned. Flip and continue to cook, crumbling with a spoon until no longer pink. Season with remaining salt, chili powder, cumin, onion powder, and black pepper and cook 1 minute, stirring constantly.

Stir in tomatoes and beans and bring to a simmer. Cook 5 minutes, stirring occasionally; remove from heat.

Heat tortillas as desired. Divide pork mixture evenly among the tortillas and top with pineapple salsa and shredded cabbage if desired.