Taco Salad

How to make Taco Salad

If you do it right, Taco Salad can be amazing. It’s one of my wife’s all time favorites. And she got really excited, when she heard me say that this was going to be my next video recipe post, because this salad has got it all. I’m talking about, not only, a great selection of salad ingredients but an array of toppings that really make this recipe pop. And it’s the combination of those ingredients that really make a great Taco Salad.

4 Major Taco Salad Ingredients

Unless you want to buy some of these pre-made ingredients, you’re going to need 3 other recipes and it doesn’t matter if you already have your favorite go to recipes or if you want to use mine. Either way, it is essential that you have a nice and thick Chili No Beans, a good Guacamole and of course homemade fresh Salsa. I would highly recommend making all of these, beforehand, yourself because let’s face it, store bought Guacamole, Salsa and Chili, never really measure up. But settling for canned ingredients isn’t the worst thing in the world and if that’s the way you decide to go, your salad will still turn out out pretty good. But I would highly recommend going the extra mile on this one and make everything fresh.

The fourth major ingredient, in my opinion, is of course optional but I think is very necessary; Sour Cream. No all you need is your favorite greens and chopped vegetables to make a salad and you’ll be well on your way.

Taco Salad Ingredients:

1 head Iceberg Lettuce, chopped or torn
1 Red Onion, sliced
4-6 Sweet Peppers, chopped
1 can Black Olives
1 Cucumber
8 oz Cherry Tomatoes
1 can Red Beans

2 cans Chili No Beans, RECIPE
1 pint Guacamole, RECIPE
8 oz Salsa, RECIPE
1 pint Sour Cream
1 lbs Cheddar Cheese

To make this Taco Salad, just follow the instructions in the video tutorial.

Pork Gyro – Greek Tacos with Pita Bread

The Best Pork Gyro

I have found that the best Pork Gyro is made by Greek’s in sub sandwich style shops with fresh toppings and thinly sliced marinated meat cooking in a rotisserie. Now all you need is some fresh baked Pita Bread, some Tzatziki Sauce and you’re good to go. And that’s exactly what I aim to provide you hear in this recipe. A great Greek marinade that will enhance the natural flavor of the pork or lamb, if you prefer, and the best way I know how to make this professional sandwich in the comfort of your own home that will taste like you’re in the heart of the motherland itself, guaranteed.

Pork Gyro Marinade

The Greek flavor in a great Pork Gyro is going to derive from the marinade and this marinade can be used with lamb as well. But any roast is only as good as the seasoning it’s paired with. So you’ve got to break the ingredients down and realize what gives it its originality and its authentic flavor. I have found that the secret lies in the white wine vinegar and the juice that comes from the grating of a sweet red onion. This secret is known to not only the Greeks but to the Persians as well. Then spicing it up with some freshly chopped garlic, a few herbs and some salt and pepper, takes it the rest of the way.

Pork Gyro Meat Cooked in a Rotisserie

This Pork Gyro recipe does not have to be cooked in a Rotisserie, but I find that it really mimics the style you will find in any great Gyros Restaurant because the meat can be sliced off around the outside and served as it continues cooking towards the middle. So it makes it fun for small parties and barbecues even though you aren’t technically grilling, I don’t think anyone will complain because these are amazing. Plus you’re going to want to learn how to make the Greeks secret sauce called, Tzatziki Sauce. This recipe is not only good with Gyros but a variety of other cooked meats, seafood or used as a dip for vegetables and baked goods like Pita Chips, Bagels and Large Pretzels or Pretzels Bites.

Pork Gyro Ingredients:

2 lbs Pork Roast, shoulder or butt thinly sliced
Pita Bread

Pork Gyro Marinade
1 Red Onion, grated
2 cloves of garlic, chopped
1/3 cup Olive Oil
1/2 cup White Wine Vinegar
1 tbsp Rosemary
1 tbsp Oregano
1 tbsp Smoked Paprika
1 tsp honey (optional)
Kosher Salt and Pepper to taste

Toppings
Red Onion, chopped
Tomatoes, sliced
Baby Spinach
Click Here for Tzatziki Sauce Recipe

Be sure to follow the instructions in the Pork Gyro video recipe tutorial.

Barbacoa – How to make Chipotle style Barbacoa

I Love Barbacoa

In my opinion, Barbacoa is especially delicious and this recipe is no exception. I’ve studied and sampled various recipes over the years and I believe what I’m offering you today is, as always, geared towards the best of the best. It’s meaty with a medium to a hot kick you can control, with plenty of seasoning and spice. And this particular dish will turn your entire home into what smells like an authentic professional restaurant.

How to make Barbacoa the Best

You’re going to find that the bulk of this Barbacoa recipe is cooked with a 4 lbs Beef Chuck, just to keep it simple. But you can take this a step further by adding Oxtails, Cheek Meat or pork spare and baby back ribs to up the gaminess; which I highly recommend but it’s not required. You’ll still turn out some amazing Barbacoa following this easy recipe. You’re also going to need my Homemade Enchilada Sauce to complete this recipe but I’ve added the ingredients to the list below as well as the link to the originally post if you need it.

For more fun recipe ideas and authentic Mexican food check out these recipes:
Chipotle Chicken for Tacos and Burritos, Street Tacos, Mexican Corn on the Cob.

Barbacoa Ingredients:

4 lbs Beef Chuck, Salt and Peppered
You can also add Oxtails, Cheek Meat or Spareribs meat for a more Gamy taste.

Combine in Blender
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 cup Red Enchilada Sauce, PMGK Recipe Only

1 Lime, squeezed
Kosher Salt and Pepper to taste
Chop Fresh Cilantro and Onion for topping

Red Enchilada Sauce Ingredients(Click Here for original Post with Video Recipe)
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

Bake Barbacoa for 4 hours at 275 degrees Fahrenheit and serve in Tacos, Burritos, Tortas or on a plate with rice.