People tend to assume that because I am small I cannot eat a lot of food.
People are wrong. I am capable of anything as long as I fast all day, prepare my heart for the food I am about to demolish by drinking an abundance of caffeine, and wearing stretchy pants. I can achieve anything with caffeine and stretchy pants. The world is at my fingertips.
Taco Trifecta was born after neither me or Mikey could decide on what kind of tacos to cook together during our collaboration, and so the only logical answer was to make all three options. Chicken. Shredded Beef. Fish.
Tacos are an important staple in our family. We used to have a taco party every few months…yes a taco party for no good reason other than everyone loves tacos THAT much. So, why you may not think tacos are very interesting or deserve my longest post to date – think again because there are some sauces, ingredients, and tomatoes in here that you cannot live without.
All recipes below were created by my uncle – referred to as Mikey, 2nd dad, uncle, and architect.
Pictures were a combination of Mikaela(the pretty ones), Mikey, and myself(the ugly ones).
We are so precious.
Collaborations are so exciting for me. I enjoy seeing other people in their work space, I like knowing other cooks thoughts and ideas. We will begin this post with all recipes for the food and then at the end some reviews, insights, and comments. The entire experience with all 3 taco recipes will be posted to this blog article, but at a later date I will create individual posts for each taco so that they are easier to locate, scroll through, and make on a whim. For now …..read. PS I read somewhere that if you want to keep followers engaged on your blog you should keep posts under 500 words…..bye followers!!!
Pulled Chipotle Beef
- 2 Tbsp. olive oil
- 2 1/2 pounds beef (I used a boneless chuck roast)
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- 1 can of beef broth
- 2 Tbsp. tomato paste
- 1 chipotle pepper in adobo sauce, minced fine until it resembles a paste (if you want extra flavor/heat, add an extra pepper)
- 1 med. white onion, sliced.
- 5 cloves garlic, chopped
- 1/2 fresh jalapeño pepper, sliced
Stir together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side.
Heat 1 tablespoon olive oil in a large stainless skillet over medium-high heat. Place the beef in the skillet and sear on each side until browned, about 2 minutes per side. Remove the beef from the skillet and place in the bottom of a slow cooker.
Add the remaining 1 tablespoon olive oil, sliced jalapeño and sliced onion to the skillet. Saute for 3 minutes, or so, until onions start to soften. Add the chopped garlic and continue saute for about a minute. Add the beef broth and stir the pan to deglaze it, scraping up any good stuff from the bottom of the pan. Add tomato paste and minced chipotle, and whisk into the pan sauce until combined. Bring the sauce to a low boil, reduce the heat, and simmer for 3-5 minutes until the sauce has slightly thickened. Pour the pan sauce over the beef in the slow cooker. Cover and cook on low for 6-8 hours until the beef shreds easily. (Truth be told, about halfway through I flip the beef over to keep things even, at least in my mind!)
Shred the beef with two forks, and toss to coat with any of the remaining juices. I also spoon some of the juices from the slow cooker over the beef for extra flavor!
Taco Sauce – made from beef juices – you absolutely have to make this I am deeming it crucial to the ENTIRE process
Immersion blender in the the slow cooker liquid, transferred that to a saucepan, added about 1 Tbsp. Of white wine vinegar and 1 Tbsp. simple syrup. I reduced that over medium heat for just a few minutes and whambo!
You can really choose to dress these tacos however you wish, but we did fried flour tortillas….which are mine and my aunt’s absolute favorite. We can eat them for dessert. Beef. Cheese. Lettuce. GRILLED Tomatoes (these are getting an article all on their own), sour cream, and the reduced beef sauce.
Please do not be offended by our high class plates….we enjoy being classy.
Chipotle Chicken Tacos
Grilled Chicken is always more of a personal preference but we stayed with the chipotle theme.
- Salt & Pepper
- Avocado Oil
- Chipotle Seasoning
- Garlic Powder
Let chicken marinate for at least 30 minutes, and then cook all the way on the grill!
Chicken was perfectly cooked, because there is almost nothing worse than overcooked chicken. Corn tortilla, cheese, lettuce, grilled tomatoes because I am addicted, sour cream, and avocado. OH! I also put the beef sauce on everything! Obsessssed.
I will tell you that at this point we all were stuffed..but no one wanted to be a loser and back out. So we continue to eat. German/Americans.
Here is Kyle giving up at life.
Mahi Mahi Tacos
- Mahi Mahi
- Salt & Pepper
- Avocado Oil
- Chipotle Seasoning
- Garlic Powder
Grill fish until completely cooked and then serve. The secret to fish tacos is the sauce…..a sauce so good it needs to be put on everything. Everything. Fries, tacos, potatoes, sandwiches, socks, salads, EVERYTHING.
We are going to refer to Mikey as the architect from now on because he is excellent at creating amazing recipes with solid foundations. Foundations that I then go in and destroy…but sometimes corn dip comes out of the destruction. Does this make me Godzilla?
Here is the sauce recipe…verbatim of what was sent to me, and like all good recipes you will need to taste as you make this for personal preference.
- 2 chipotle peppers in adobo sauce, seeded and then minced into something resembling a paste
- 1 1/2 cup mayonaise – real mayonaise, people
- 3 Tablespoons white sugar (this is where tasting becomes crucial)
- Fresh squeezed juice of 1 lime
- Taste and Tweak
So simple and yet life changing.
White corn tortilla, fresh cabbage, grilled tomatoes (addicted), fish (duh) and chipotle sauce…..tons…….just eat that.
Beef cooked for over 6 hours will always trump all other proteins
Fried flour tortillas are life
Grilled tomatoes changed my life
Beef sauce is mandatory for all tacos
Chipotle sauce could be glazed over a dirty sidewalk and I’d still eat it
I need Mikaela’s camera
I rolled around on the floor in discomfort for two hours after eating all this food
–I have been at this blogging gig for a little over 6 months and though I am quite proud of myself for maintaining WWB I am most overwhelmed with the tremendous support and interest I have received from those around me. If you are already a subscriber, have read my about me, or follow my social media accounts then it is most likely obvious I am a family oriented girl. I grew up surrounded and supported by family. I was raised with the lesson to cheer on everyone, because we all can be successful. Success takes work. Cheer for those that work. Yet, I still am humbled when people take notice in something I have created. Collabs are my jam. I like to grow(figuratively, of course being 4’11) and the easiest way to do that is by cooking, taking photos, writing, reviewing, and creating with others. Family, friends, followers, and strangers on the street are more than welcome to contribute to WWB…..it was kind of the reason I decided to create it in the first place.–