I love tacos, tacos of all kinds but one of my favorite ways to make them is pulled pork #StreetTacos! First I rub the roast with a blend of garlic powder, cumin, garlic salt, and a secret blend of spices then I will partially wrap it in parchment paper to help keep it moist. Next is a low and slow smoke for at least 8 but up to 12 hours at 200° there about, I don’t want it to be too hot and cook too fast. After it’s fully cooked and has a wonderful smoke to it I let it cool then using forks pull it apart.
I make two kinds of slaw/relish for them
First I take a ear of corn and grill it, then remove the kernels,add cilantro, red onion, and a splash of lime juice toss it all together and you have a fabulous topping.
I also make a red cabbage slaw with carrots, cilantro, pineapple, a splash of rice wine vinegar and sweet chili sauce toss it together and it’s done
If you enjoy pasta try making it from scratch!!!! It is easy and the best pasta you will ever enjoy!!!! I like to use the recipe I found on @TheFoodNetwork I’ve tried several and this one is simple, #delish and ready before you know it…….
I simply boil my noodles, after they’ve had a little drying time. Then I sprinkle Parmesan and add some fresh garlic a dash of butter and oh my try not to stuff your self……
If you want that wonderful Chorizo flavor but the thought of what goes into it makes your stomach ache, make your own using #fresh pork and spices it’s #TheRoxieWay. Just change out the unknown and chemical ingredients for real pork and spices. You can bake or fry these for amazing flavor then add to any dish or enjoy just as they are…………..
Next we have Asian chicken meatballs. These little nuggets are absolutely #fabulous. You can ask your butcher to grind up fresh chicken breast/thighs for you for a lot cheaper then you can buy already ground chicken……
Add your favorite Asian flavors like soy sauce, lemongrass, garlic, fish sauce, etc….again you can bake or fry these for a great #snack or add them to your favorite dinner……..
I have been making these #tacos for going on almost 30 years now hard to believe! With just a couple of tweaks from the original recipe, my father-in-law got from a certain local fast food chain that is still around today. The secret is in how you cook them and what you do with them once they are finished frying.
The orginal recipe called for you to put a light layer of lard on each tortilla before frying and used a certain flavor packet. For me, I could’t stand the lardy flavor left in my mouth when lard was used so I switched to using a very small amount of canola oil. Due to my food sensitives I came up with what my family says is a better tasting meat mixture, by using spices I am safe to use in place of the “flavor packet”….. Like garlic powder & garlic salt, smokey paprika chipotle, cumin, black pepper and sea salt.
I’m guessing the average person could eat 5 tacos but not my guys…..When I make #tacos it’s a process because on average my guys eat 7-11 each! That doesn’t count for guests, I’ve been known to make over 200 tacos in a single session.
I catered a Cinco De Mayo party for several years in a row, it was a lot of fun and a lot of work….
The Sun City folk can throw down some serious food the menu was basically the same year after year. Tacos, Chile Verde, Posole, Spanish Rice, Cuban Black Beans, Salsa, Guacamole, and so much more.
I catered the Trap Team many times, but it was the taco feed that almost got us in trouble. You are not allowed to sell your food to others teams or individuals. After several people came over trying to buy a plate we got talked to because the Trap Club thought we might be profiting off my food. Once we assured them we absolutely were not selling tacos we were given the ok to continue. I’ve never had to turn so many people away from my food before…….
I had a great time watching Alan play with my kids during down time he was tossing the ball for them. Then there was the 8:38 stretch with tacos in hand!!!!
This was mine and Melissa’s first Recipe from Home segment we did together, she is so beautiful and the sweetest lady ever!
I found this amazing recipe for Honey Garlic Califlower, I quickly realized that it was completely interchangeable with several other dishes my family would love!
That’s how you can change it up. You start with a basic sauce, adding different ingredients that match the flavor profile for different dinner ideas using similar ingredients throughout the week.
If you b.b.q. too much chicken and it’s not overly seasoned use the leftovers for this type of recipe the following night.
Maybe you made too much vegetables and you don’t want to waste them, toss them in this sauce the next night and now you’ve got a whole new side dish!
Have you ever been to L.A.’s fashion district? I did several years ago and I remember the family having these amazing smelling dogs that they called “Street Dogs”. I couldn’t eat them because we didn’t know what ingredients they used and I couldn’t take a chance on getting sick.
What did #TheRoxieWay do…….I came home and made my own version of the Best Street Dogs ever! Using a natural hot dog wrapped it in bacon and then I put my indoor griddle to work! In this version we used red, orange and yellow sweet peppers along with onions all grilled together for amazing flavor!
Some great toppings are :
Pico De Gallo, fresh chopped tomatoes, cucumber,pineapple, fresh sweet onions….The list goes on and on basically you want a nice crunch that adds a completely different dimension to the dogs you are used to eating!