Let’s start with mixing up our own Taco Seasoning, making our own Chorizo and then putting out a build-it-your-way Taco bar. Who needs restaurants to be open? A restaurant means you have to put on pants, get in the car and drive somewhere. Depending upon where you live and how “open” things are, that could be a long, long drive. Making a Taco Bar at home doesn’t require any of that. Okay, maybe pants would be nice, but not required.
Add to these deliciously spicy tacos a Cadillac Margarita; and we are talking one great night of fun. Put out a skillet of Chipotle Bean Dip, maybe some Home-Made Tortilla Chips and you have gone beyond fun. Yeah, now we’re talking Tijuana Tequila Tuesday!
Taco -Margarita Bar
Home-made Taco Seasoning
2 tablespoon Dried Onion Flakes
1-1/2 teaspoons Flour
1-1/2 teaspoons Beef Bouillon Granules
1 teaspoon Garlic Salt
2 teaspoons Ground Cumin
1/2 teaspoon Smoked Paprika
1-1/2 teaspoon New Mexican Chili Powder
1/4 to 1/2 teaspoon Cayenne Pepper or to taste
1 pinch Sugar
Whisk spices together in a small mixing bowl. Place in a small spice jar with a tight fitting lid.
This will season about 2 pounds of taco meat.
Overnight Mexican Pork Chorizo
4 tablespoons smoked Paprika
1 teaspoon Cayenne Powder
2 tablespoon Cumin Seeds
2 teaspoon Coriander Seeds
6 whole Cloves
4 Bay Leaves
1 teaspoon ground cinnamon
1 teaspoon Mexican Oregano
1 teaspoon Thyme
2 tablespoon Garlic Powder
1 1/2 teaspoon Kosher Salt
3/4 teaspoon Black Pepper
2 lbs Ground Pork
5 tablespoons cider vinegar
Mix together smoked paprika with cayenne powder. Set aside until ready to use.
Using a mortar and pestle, grind cumin seeds, coriander seeds and cloves together.
Crumble the Bay Leaves as much as possible in the palm of your hand, then add to the spice in the mortar and pestle.
Add cinnamon, Oregano, Thyme and garlic powder to the spices. Season with salt and pepper.
Add the smoked paprika mixture to the spices. Grind until everything is well combined. Set spice mixture aside.
Break up ground pork in a large glass bowl. Pour in the vinegar and half of the spice mixture. Work well into the pork meat. Continue to add spice and work into the meat until all the spice has been added.
Roll Chorizo into a ball. Wrap in plastic wrap and refrigerate over night. Divide finished sausage into 1-lb or 1/2-lb packages as desired. Freeze for future use.
Spicy Beef-Chorizo Tacos
1-1/2 lbs Ground Beef
1/2 lb Ground Chorizo
8 oz Tomato Sauce
Taco Seasoning (above) to taste
2 or 3 Roma Tomatoes
1 cup Iceberg or Green Leaf Lettuce
1 cup Mild Cheddar Cheese
12 Taco Shells or Corn Tortillas
Note: Use good-quality Chorizo. Made it yourself (recipe above) or shop a good Mexican Market. If not, use all ground beef for the tacos. Add some finely diced Jalapeno for that additional kick if using an all beef filling.
In a large cast-iron skillet over medium-high heat, cook meats together, breaking apart as the meat brown. Continue to cook until cooked through, about 8 minutes. Drain well, return to the skillet. Add tomato sauce, let simmer until thickened, about 8 minutes longer.
While the meat filling cooks, split open the tomatoes, removing the seeds. Chop the flesh of the tomatoes into bite-size pieces and place in a small serving bowl. Freshly grate cheese, set aside in a small serving bowl. Stack lettuce leaves; roll into a cigar-cylinder. Cut into ribbons. Place shredded lettuce into a small serving bowl. Warm taco shells or corn tortillas for serving.
When ready to serve, create a taco bar. Place the taco meat in a serving bowl with a large slotted spoon. Arrange shells on a serving platter or rimmed baking sheet. Place serving bowl with toppings in easy reach. Build tacos as desired and enjoy.
4 Margarita Glasses
Margarita or Coarse Salt as needed
8 oz Tequila (2 oz per glass)
4 oz Triple Sec (1 oz per glass)
4 oz Lime Juice (1 oz per glass)
Float of Grand Marnier (1 float per glass)
Cut 1 lime into wedges. Set wedges aside. Cut remaining lime into round wheels, set aside. Cut orange into round wheels; set aside.
Rub the rim of 4 margarita glasses with the lime wedges. Dip glasses into the salt to coat the rim. Set aside.
In a cocktail shaker, combine 2 ounces of Tequila with 1 ounce of Triple Sec and 1 ounce of lime juice. Fill shaker with ice. Shake well.
Add ice to one margarita glass. Strain mixed cocktail into the glass. Add a float of Grand Marnier. Garnish with a lime and an orange wheel.
Repeat for each remaining three Margarita.
Have a wonderful day!