Mexican Food Archives - Page 4 of 24 - Poor Man's Gourmet Kitchen

Barbacoa Pork

The Best Barbacoa Pork

Usually, when I hit a grand slam, I’m either running the bases or shoveling food in my face at Denny’s. Which one of those two moments do you think this is? If you guessed Denny’s, you’re half right. Only, this time, I’m stuffing my face with this amazing Barbacoa Pork recipe because it’s a winner.

Marinated Pork Picnic Roast for Barbacoa Pork.

Barbacoa Pork Marinade

In case you don’t know, Barbacoa is a recipe that was developed years ago in the Caribbean and it’s where the word barbecue derives. It’s usually prepared with beef meat, from the head. Sometimes goat or lamb is substituted for more gaminess and flavor(I think that’s a made up word, “Gaminess?” idk).

In this recipe, I use a Pork Picnic Roast(shoulder), and I used the Barbacoa Beef recipe that I filmed and posted a couple of years ago and transposed it for pork by adding Cilantro and Orange juice to the ingredients. That might sound crazy but it works, good I might add. And, Carnitas has Orange juice in it so, don’t even sweat it. Anyway, I only compare the two because of the mad similarities; they’re both pork recipes, with similar ingredients, cooked for long hours at a time and they both make excellent tacos.

My favorite taco condiments, onion, cilantro and lime.

Barbacoa Pork Tacos

In my opinion, the best tacos are fried tacos and this Barbacoa Pork recipe is no exception. I do occasionally double stack corn tortilla’s and eat my tacos soft but, nothing beats a little hot oil and some salt, to crisp up and flavor a boring tortilla. Then, I just keep it real with some simple condiments; onion, cilantro and lime. No need for salsa because the fresh flavor and spice is already in each bite. If you want to check out my Pico De Gallo recipe, however, I’m not going to stop you.

Barbacoa Pork Ingredients:

10 lbs Pork Picnic Roast
Kosher Salt and Pepper 1/2 tsp per lb

Marinade
1 small onion
6 Garlic Cloves, peeled
2 Chipotle Chili’s in Adobo Sauce
2 tbsp Adobo Sauce
1 1/2 tbsp Cumin
1 tbsp Turmeric
1/2 tsp Ground Cloves
1 tbsp Oregano, dried
1/4 cup apple cider vinegar
1 tbsp fish sauce
1/2 cup Orange juice
1/2 bunch Cilantro
1 cup Red Enchilada Sauce, PMGK Recipe Only

Red Enchilada Sauce Ingredients: (Watch the Video)

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Follow the instructions in the Barbacoa Pork video tutorial and Bake the marinated Picnic Roast at 200° Fahrenheit for 12 hours. For Tacos, I recommend Corn tortilla’s, raw or fried topped with Barbacoa Pork and Garnished with chopped Onion, Cilantro and Fresh Lime.

Pizza Tacos

The Best Pizza Tacos

If you’re a fan of both Pizza and Tacos, you’re in for a real treat because nothing could be more satisfying than putting those two things together to make Pizza Tacos. And, the way I do it, the recipe stays true to Italian ingredients, only shaped and stuffed like tacos. If you need a Pizza Sauce recipe, I’ve got one. If you need an Alfredo Sauce recipe, I’ve got that too. I even have recipes for Pizza dough, if you choose not to use the frozen dinner rolls, and homemade Italian Sausage or you can just do what I did, and by everything for this recipe, pre-made, from your grocery store. It’s that easy.

Pizza Tacos Dough

There’s several different ways to make these Pizza Tacos. You can make your own Pizza Dough, for which I have a great recipe for, or use store bought dough like these frozen dinner rolls. I used this dough when I showed you how to make Utah Scones and it works great for recipes like this too because it cuts out half the work and makes it virtually fool proof. Plus it’s fun for a quick snack, lunch or dinner dates and/or for kids, if you want to get them cooking.

Alfredo Sauce, Pizza Sauce, chopped Spinach, Chicken and Pepperoni.

Pizza Tacos Filling

When I made these Pizza Tacos for the video, I made a standard Pepperoni and Sausage Pizza Taco and a Chicken Alfredo Taco with Spinach, just for variation. You, however, can make what ever you like. Just use this as a basic guide to get you from A-Z and have fun with your toppings. It doesn’t have to be the way I did it. Though, I used Italian sausage and some left over pulled chicken, you could totally go vegetarian or vegan with this recipe. Maybe a Philly Steak and Cheese sounds good, I don’t know. You decide. The sky’s the limit.

Pizza Tacos Ingredients:

8 Dinner Rolls Frozen Dough, thawed
1 cup Alfredo Sauce
1 cup Pizza Sauce
1 lbs Mozzarella Cheese, grated
1 lbs Italian Sausage, cooked
1 lbs Seasoned Chicken, cooked
1/2 cup Spinach, chopped
8 oz Mini Pepperoni

Oven max temperatures vary but I bake the Pizza Tacos twice at 500 degrees Fahrenheit for 3 to for minutes, both times. Just follow the instructions in the video tutorial for best results.

Shredded Chicken Tacos

The Best Shredded Chicken Tacos

If you’re a fan of Tex-Mex or Mexican food and you love Shredded Chicken Tacos, you’re in for a treat because this is the real deal and they’re so easy to make using this slow cooker recipe. The meat is fall off the bone tender and full of amazing flavor. Plus, this recipe can be used for more than just tacos. I’m talking about burritos, nachos, chimichangas, quesadillas or served over rice, it’s that versatile.

Shredded Chicken Taco Seasoning

One of the best seasonings to use for this Shredded chicken Taco recipe is Blackened Seasoning. It’s got everything you need in one and can usually be found with barbecue rubs and all purpose seasonings in your grocery store. It’s also very easy to make if you can’t find someone that carries it and you want or need to make your own. Here’s my recipe for Blackened Seasoning if you’re interested. The seasoning in the photos and video tutorial is my recipe and it’s got smoked paprika, cumin, onion & garlic powder, as well as a few other ingredients you’re going to love. It goes great with pork, beef, poultry and seafood. I highly recommend you try it, if you haven’t already. I also use kosher salt and pepper.

Diced Tomatoes, garlic and chipotle peppers in adobo sauce topped with seasoned chicken thighs and Mexican oregano.

Shredded Chicken Tacos Secret Sauce

Every recipe has that one thing that makes it really special and this Shredded Chicken Tacos recipe is no exception. In the bottom of your slow cooker, you want to add a can of diced tomatoes, chipotle peppers and some minced or chopped garlic. Then, once you add the seasoned chicken thighs, top everything off with Mexican Oregano. If you’re Crock-Pot has a heavy glass lid like mine and it doesn’t allow steam to escape, you won’t have to add any liquid. Otherwise, 1 cup of chicken broth might be necessary. The cooking time will depend on what you’re trying to accomplish. Set on low, I personally cook for 10 to 12 hours but the recommended cooking time by the manufactures is between 6 to 8. On high, the recommended time is 4 to 6 so, you decide.

De-boned slow cooked Chicken thigh meat for tacos.

De-bone the Chicken Tacos Meat

One thing I appreciate is not having to spit back out the food I’m trying to eat. Nothing more annoying to me than biting into a texture that just isn’t palatable so, there’s two things you want to get rid of after the chicken is cooked. They’re both considered one in the same, more or less, but they often separate when the meat tenderizes and that’s the thigh bone and the end cap on the bone. Then once those have been removed, feel free to fork and shred the meat.

Skillet full of Shredded Chicken Tacos meat.

Pan Fry Shredded Chicken Tacos Meat

I like to add a little more texture to the meat, in my Shredded Chicken Tacos, by pan frying the the shreds in an 8th inch of oil for about 5 minutes. Once it starts getting some color and gets a little crispy on the edges, I had a few scoops of the left over slow cooker juice. You don’t want the meat to dry out and there’s so much flavor there, it’s good to utilize and not let it go to waste.

Shredded Chicken Tacos – Slow Cooker Recipe – PMGK

Shredded Chicken Tacos Ingredients:

8 to 10 Chicken Thighs, boneless or bone in
Season with Kosher Salt & Pepper and Blackened Seasoning
1 can Diced Tomatoes
2 tbsp Chipotle Peppers in adobo sauce
1 tbsp Mexican Oregano
1 pkg Corn Tortilla’s
Oil for frying, canola or vegetable

Cook on the Low setting for 10 to 12 hours in a Slow Cooker and follow the directions in the Shredded Chicken Tacos video tutorial.