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Chicken Al Pastor Tacos with a Kicking Mule

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 
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Al Pastor Street Tacos

Chicken Al Pastor Tacos with a Kicking Mule

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Al Pastor, Aviation American Gin, Chicken, Kicking Mule, Poultry, Tacos
Cook Time 30 minutes
Servings 4

Ingredients

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime juiced
  • 1 pinch cayenne pepper
  • Ice cubes to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno for garnishing
  • 1 slice charred lime for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt for seasoning
  • 1 1/4 cup fresh pineapple diced
  • 2 fresh oranges juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion diced
  • 1/2 cup fresh cilantro chopped
  • 8 small flour tortillas
  • Your favorite hot sauce optional

Instructions

  • For the Kicking Mule:
  • In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.
  • For the Chicken Al Pastor Tacos:
  • Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.
  • In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.
  • Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.
  • Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.
  • Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!
play video

Ancho Beer Carne Asada Tacos

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 
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Ancho Chili and Beer Carne Asada Tacos

Ancho Beer Carne Asada Tacos

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Flank Steak, pabst, Tacos
Cook Time 25 minutes
Servings 5

Ingredients

For the ancho beer marinade

  • 1 large white onion diced
  • 1 large jalapeno sliced
  • 1/4 cup lime juice from 2 limes
  • 1/2 cup orange juice from 1 large orange
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 2 teaspoon ancho chili powder
  • Handful fresh cilantro
  • 1 12 ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Black pepper for seasoning

For the tacos

  • 1 pound flank steak
  • 12 small flour tortillas
  • Your favorite taco fixings like diced onion, fresh cilantro, and cotija cheese, hot sauce, and lime wedges

Instructions

  • Combine all marinade ingredients in a blender, except the beer and puree into a think paste. Season the flank with kosher salt. Pour the ancho marinade onto the flank steaks and massage into the meat. Move the meat to a bowl and cover with the Pabst Blue Ribbon beer. Marinade for 1 to 2 hours.
  • Heat a grill for medium-high direct heat.  Grill the steak over direct heat for 3 to 5 minutes per side or until it reaches about 127 degrees F. Set aside to rest for 5 minutes.
  • Meanwhile toast the tortillas and get your taco fixings ready.
  • Slice the flank into thin pieces across the grain and then again into bite sized pieces. Build the tacos by laying down some  beef, diced onions, cilantro, a big squeeze of lime, and your favorite hot sauce.
play video

Beer Battered Buffalo Shrimp Tacos

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 
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Shrimp Tacos

Beer Battered Buffalo Shrimp Tacos

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Seafood, Tacos
Cook Time 25 minutes
Servings 4

Ingredients

For the blue cheese sauce

  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 1/4 cup buttermilk
  • Kosher salt for seasoning
  • 8 ounces blue cheese crumbles
  • Black pepper for seasoning

For the tacos

  • 1 12 ounce cold Pabst Blue Ribbon
  • 1 cup all purpose flour
  • 3 tablespoons cornstarch
  • 3 tablespoons rice flour
  • 1 tablespoon Salt Pepper + Three Chiles spice blend
  • 24 ounces large shrimp
  • Kosher salt for seasoning
  • 1 cup buffalo sauce such as Franks Red Hots
  • 1/4 cup honey
  • 3 tablespoons salted butter
  • 1 quart oil for frying
  • 12 corn tortillas
  • 2 cups finely shredded iceberg lettuce

Instructions

  • Make the blue cheese sauce by combining all the ingredients into the blender and blending to combine. Chill while you prepare the shrimp.
  • First make the dry mixture by combining the all purpose flour, rice flour, and cornstarch in a bowl. Portion off one cup of this to use as dredge for the shrimp. To the remaining dry mixture add the Salt Pepper + Three Chiles seasoning and the beer. Whisk to combine.
  • Heat 1 quart of oil over medium high heat in a large high sided skillet. When the oil is ready, coat the shrimp and fry them a few at a time.  Coat the shrimp by first tossing in the dry dredge and then dipping into the beer batter. Carefully lower into the hot oil and cook for just 2 minutes or until the beer batter is golden brown.
  • In a small saucepan or skillet, heat the buffalo sauce, honey, and butter. Toss the fried shrimp in the buffalo sauce then build you tacos.
  • Add the shrimp to the tortillas and drizzle on the blue cheese sauce and top with lettuce and tomatoes.
play video

Grilled Flat Iron Flat Top Street Tacos

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 
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Flat Iron Flattop Street Tacos

Grilled Flat Iron Flat Top Street Tacos

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword Beef, Flat Iron, Tacos
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound flat-iron steak
  • Our Salt Pepper + Chocolate Chile seasoning from Spiceology
  • 1/2 cup finely chopped white onion
  • 1 12 ounce can refried beans
  • 12 small flour tortillas
  • 2 cups shredded cheddar cheese
  • Pico de galo optional for serving
  • Cotija cheese crumbled, optional for serving
  • Cilantro optional for serving
  • Mexican crema optional for serving

Instructions

  • Season the flatiron steak on all sides with our Salt Pepper + Chocolate Chile seasoning from Spiceology. Let set at room temperature for about an hour.
  • Heat a grill for high direct cooking. Add the flatiron steak and cook, hot and fast, for about 4 minutes per side. Set aside, loosely covered with foil.
  • Heat a large skillet or flattop on the grill. Spread about a tablespoon of refried beans on one tortilla and then top with another. Sprinkle some cheese directly on the flattop (or in the pan) and top with a tortilla. Cook until the cheese is crispy.
  • Thinly slice the steak across the gain for serving.
  • Build the tacos with the cheese on the outside, thinly sliced steak inside and toppings of your choice.
play video

Gringo Taco

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 
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Gringo Taco

Gringo Taco

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep
Keyword Beef, Cheese, Ground beef, Piedmontese, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 12 small flour tortillas
  • 1 cup pico de gallo
  • 1 cup shredded Mexican cheese blend
  • Cilantro optional garnish
  • Crema optional for garnish
  • Hot sauce optional for garnish

Instructions

  • Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.
  • Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.
play video

Queso Birria Tacos

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 
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Queso Birria Tacos

Queso Birria Tacos

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, birria, Tacos, Take-out Shortcut
Cook Time 15 minutes
Servings 12

Ingredients

  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consome
  • 8 Oaxaca cheese shredded by hand
  • 12 small corn tortillas
  • 1 large white onion finely chopped
  • 1 bunch fresh cilantro finely chopped

Instructions

  • Heat a large skillet or griddle. Divide the birria into 3 inch round on the skillet, you may need to work in batches. Pour a little consome on to the beef to help reheat and steam the birria.
  • Top each round with Oaxaca cheese and cook until melted.
  • Dip tortillas in the consome and top the birria mounds with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and fold to close.
play video

Tri-Tip Street Tacos

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 
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Tri-Tip Street Tacos

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Meater, Spiceology, Tacos, tri-tip
Cook Time 1 minute
Servings 4

Ingredients

  • 1 3 pound tri trip roast, like this one from Certified Piedmontese
  • 2 tablespoons Salt Pepper + Chocolate Chile
  • 12 small flour tortillas
  • Crumbled cotija cheese
  • Cilantro
  • Hot sauce

For the guacamole

  • 4 large ripe avocados
  • 1/3 cup finely diced white onion
  • 1 large jalapeno finely diced
  • 1 cup cherry tomatoes chopped
  • 1 small bunch fresh cilantro chopped
  • 1 large lime juiced
  • 2 tablespoons olive oil
  • Kosher salt for seasoning

Instructions

  • Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.
  • Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.
  • While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.
  • Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.
  • Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

Video

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No Shell Steak Breakfast Taco

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 
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No Shell Steak Breakfast Taco

Author Mark & Fey
Print Pin
Keyword Beef, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 1 pound rib-eye cap steak, our is from Certified Piedmontese Steaks
  • 1 tablespoon Salt Pepper + Chocolate Chile our spice blend from Spiceology
  • 2 cups Queso quesadilla
  • 4 large eggs
  • 1 teaspoon Salt Pepper + Three Chiles
  • Pico de gallo for serving
  • Crumbled cotija cheese for serving
  • Crema for serving
  • Fresh cilantro for serving

Instructions

  • Bring the steak to room temperature then season on all sides with Salt Pepper + Chocolate Chile rub.
  • Heat a flat top griddle or large cast iron skillet to medium high heat. Add the steak directly to the skillet and sear on all sides for 3 to 4 minutes per side, about 12 minutes total. Set aside to rest for 10 minutes while you make the cheese and egg shells.
  • On the same skillet, spread about about 1/2 cup of the cheese in a 3-inch circle. You may need to work in batches. When the cheese is beginning to melt, crack an egg onto the cheese. Season the egg with Salt Pepper + Three Chiles and then use a spatula to crack the yolk. Cover the pan and cook until the egg is cooked through and the cheese is golden brown. Repeat as needed.
  • When the shells are complete, slice the steak into bite sized pieces and pile the pieces on to the shells. Top with your favorite salsa, hot sauce, cream, cotija, cilantro, pickled red onions, jalapenos….basically any of your favorite taco toppings.

Video

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Lobster Tacos

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 
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Two-Way Lobster Tacos with grill lobster tails and tempura fried claws

Author Mark & Fey
Print Pin
Course Dinner
Keyword Seafood, Tacos

Ingredients

For the lobster tails and claws

  • 4 large lobster tails about 8 ounces each
  • Salt Pepper + Three Chiles our spice blend from Spiceology
  • 8 lobster claws about 8 ounces, from 4 large lobsters
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups ice cold water
  • 2 large egg yolks
  • 1 tablespoon cornstarch

For the Sriracha Aioli

  • 1/2 cup mayonnaise
  • 1/4 cup crema or sour cream
  • 1 to 2 tablespoons Sriracha sauce
  • 1 small bunch cilantro roughly chopped
  • 2 limes zested and juiced
  • Kosher salt for seasoning

For the tacos

  • 1/2 head green cabbage thinly sliced
  • 1 bunch green onions thinly sliced
  • 12 small tortillas
  • Bachan's Japanese BBQ Sauce
  • Pickled red peppers for garnish

Instructions

  • Make the Sriracha Aioli by combining the mayo, crema, Sriracha, lime juice, cilantro and salt in a medium mixing bowl. Taste and add a heavy pinch of salt, as needed.
  • Heat a grill to medium high heat for grill the lobster tails. Remove the tail meat from the shells and slice in half, Season the tails with Salt Pepper + Three Chiles and skewer each with a wooden skewer — this keeps them from curling up on hot grill.
  • Grill the tails for 2 minutes per side and set aside.
  • Using a propane burner or on a stovetop, heat a quart of oil in a deep skillet. While the oil heats, mix together the self-rising flour and water. Do not whisk until smooth, some lumps are welcome. Add the egg yolks and cornstarch and whisk to combine. Dip the lobster tails in the batter and fry at 325 for 2 to 3 minutes or until golden and crispy.
  • Build the tacos by layering each tortilla with thinly cabbage, a lobster tail pieces, a fried claw, the aioli, Bachan’s sauce, and garnish with the pickled peppers and  green onions.

Video

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Garlic Chili Shrimp Tacos

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 
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Garlic Chili Shrimp Tacos with Avocado Salsa

Author Mark & Fey
Print Pin
Course Dinner
Keyword Seafood, Shrimp, Tacos
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8

Ingredients

Ingredients

  • 10 soft taco tortillas
  • 1 ½ pounds large shrimp peeled and deveined
  • ½ cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon ancho chile powder
  • Zest of 2 limes
  • 4 cloves garlic smashed
  • Kosher salt for seasoning

Avocado Salsa

  • 2 to matillos husks removed
  • 1 jalapeno stemmed and seeded
  • 2 cloves garlic smashed
  • 1 small white onion chopped
  • 1 large avocado
  • Juice of 2 limes
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • ½ cup water
  • ¼ cup chopped cilantro
  • Kosher salt for seasoning

Baja Citrus Slaw

  • ½ head green cabbage
  • ½ head red cabbage
  • Zest and juice of one orange
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Kosher salt

Instructions

  • Combine olive oil, ancho, honey, lime zest, garlic and a big pinch of salt. Skewer your shrimp and coat with the marinade. Allow to marinate in the fridge for an hour in the fridge .
  • Make the avocado salsa: Combine all ingredients in a blender. Check for seasoning and add more salt and lime juice as needed.
  • Make the slaw: Thinly slice the cabbage and dress with the orange juice, honey, olive oil and salt to taste.
  • Heat a gas or charcoal grill to medium-high, direct heat. We used our @biggreenegg XL.
  • Grill the shrimp until they start to get a nice sear on the outside and turn completely pink, about 3 minutes per side. Then pull them off.
  • Grill your tortillas and build your tacos — start with one shrimp per tortilla, add your slaw and drizzle with avocado salsa.

Video