It’s National Taco Week Y’all! Welcome to the happiest, tastiest holiday week that, honestly, can be celebrated every week at your house! At the very least, I encourage you to enjoy Taco Tuesday today!
So many favorite family memories are beautifully linked to this fun meal. It is a tradition we enjoy! Here are a few of our favorite ways to relish this delicious day every day of the week!
Day 1: Breakfast Tacos
We love breakfast tacos morning, noon and night. Pour a cup of coffee, (or a margarita, we won’t judge), then wrap your favorite breakfast protein(s) in a warm soft tortilla of choice. Top with our Roasted Tomatillo y Poblano goodness, and don’t forget your veggies or cheese of choice. Breakfast is served! At our house, we like to serve breakfast tacos in corn tortillas filled with various combinations of scrambled eggs, chorizo or breakfast sausage cooked in one of our cooking salsas. We also like to fill with skillet potatoes or hashbrowns, and grilled or sautéed veggies. Topping choices include shredded cheese, cilantro, avocado, Mexican Crema or sour cream, and our Roasted Tomatillo y Poblano Cooking Salsa
Day 2: Quick and Easy Chicken Tacos
Has this ever happened to you? You mean to make a fabulous Taco Tuesday meal, but then, life. Our suggestion? Check your fridge and grab that wonderful chicken you roasted or grilled up for Sunday dinner. No left-over chicken you say? No worries. One of those already warm, fully cooked, grocery store rotisserie chickens work great too. If you need to run grab one real quick, we can wait. In the meantime, here’s what you do with your fully cooked warmed chicken: shred it and place it in a bowl. Toss it in your favorite Bernard’s Gourmet Cooking Salsa. Fill your favorite Tortilla with it. Top it with whatever else you like or have on hand. Enjoy your Happy Instant Taco Tuesday!
Day 3: Ground Chicken, Turkey or Beef Tacos
When I was a child, my mother made tacos with two pounds of cast-iron skillet browned ground beef, her favorite seasonings, and as it turned out, an easy secret ingredient. As a young adult, I tried to duplicate this easy recipe for years, but could never get the texture of my taco filling to resemble hers. Finally, I asked her one day, and she shared the step I was leaving out. She would warm and mash left-over cooked beans, or canned ranch-style beans to the beef to thicken the filling. Today, my version of this childhood favorite is made with browned ground turkey, chicken or beef cooked in our Roasted Red Pepper, or Tomato y Chipotle cooking salsa. I then warm and mash cooked black beans to add to the mix, ala Mom. It is truly a family favorite and so easy to make.
Day 4: Vegetarian Tacos
We love veggie tacos! The sky is the limit. Some of our favorite veggie fills, include, but are not limited to whatever is in season at our local farmers market. We especially love grilled portobello mushrooms, grilled or roasted onions, yellow squash, zucchini, bell peppers, jalapeño peppers, corn, sweet potato, russet potato, pickled red onions, bread and butter jalapeños, mashed cooked beans. We top with thinly sliced radish, green leafy lettuces, cilantro, shredded carrots. And, of course, one of our Roasted Salsas. Veggie tacos pair especially well with our Roasted Mango Pineapple Habanero flavor!
Day 5: Pulled Pork Tacos
For our slow-cooker or pressure cooker meals, more often than not, pulled pork is our taco of choice. Keep reading to find our handy recipe card at the end of this blog post. It is heavenly and I highly recommend it, and it is truly the way you want to go with your pulled pork tacos.
When it is my night to cook, I still let David do the heavy lifting by way of using his Tomatillo y Poblano cooking salsa in my abbreviated version.
It goes a little something like this: In a large pot, with a little bit of cooking oil, Sear pork shoulder on all sides to brown, then place it in the slow-cooker. Pour David’s Roasted Tomatillo y Poblano Salsa over it. Add a little water to the emptied salsa jar and swirl it about to get all the yum-yums, then pour it in too. Cover and cook for 4 to 6 hours depending on time and temp settings on your slow cooker. Shred as David’s recipe recommends and Enjoy! We like to serve our pulled pork tacos in small street-taco size corn tortillas. Topping choices usually include slaw, thinly sliced radish, white onion, cilantro and Mexican cream.
Day 6: Fish Tacos
Fish tacos are a personal favorite of mine. I love any kind of fish, and particularly, any kind of fish cooked with and topped with our Roasted Mango Pineapple Habanero Salsa. Mostly, we either grill or bake our fish of choice to fill our tacos. In a pinch, we’ve been known to turn to fully cooked frozen fish we like to keep on hand for just such an occasion.
Day 7: Support Local Tacos
Whether we choose to dine-in, or call-in a delivery or curbside pick-up, one of the easiest, and arguably most important ways to enjoy Taco Tuesday is by supporting your favorite local restaurant or taqueria. Just be sure to take along your stash of Bernard’s! If you’re ever in the Dallas/Fort Worth area, you’re definitely going to want to find our friends at Fresh Mex. Seriously! You will be want every day to be Taco Tuesday! And, with these 7 Ways to Taco Tuesday, it absolutely can be!
Tomatillo y Poblano Braised Pork Tacos
- Slow Cooker
- Large Heavy Pot
- 3.5 lb Bone-in Pork Shoulder (or 3 lb Bonelss Pork Shoulder)
- 1 tbsp Table Salt
- 2 tsp Coarse Grind Black Pepper
- 3 tbsp Canola Oil (or Olive Oil)
- 1 med White Onion coarsely sliced
- 4 clove Garlic
- 2 Bay Leaves
- 1 16 oz jar Bernard's Gourmet Tomatillo y Poblano Cooking Salsa
- 2 cups Chicken Stock
- 1 package Corn Tortilla (and/or Flour Tortillas) Warmed
- 8 oz Mexican Crema
- 1 jar Bernard's Gourmet Pickled Red Onions
- 2 ea Radish thinly sliced
- 1/2 cup Cilantro finely chopped
- 1 package Queso Fresco Cheese Crumbled
- Season all sides of pork with salt and pepper
- Set Slow Cooker to High (will take about 3 1/2 hours to slow cook pork should on high setting)
- In a large heavy pot, heat 3 tbsp of oil until hot.
- Add pork shoulder, fat side down. Sear until brown. Turn and sear all sides until nice and brown.
- While pork is browning, add coarsely sliced onions, garlic and bay leaf to slow cooker.
- Once browned, add pork shoulder to slow cooker.
- Pour Bernard's Tomatillo y Poblano Cooking Salsa over pork shoulder.
- Fill emptied salsa jar with chicken stock and stir. Pour chicken stock and remaining salsa into slow cooker.
- Slow cook a total of 3 1/2 hours on high heat setting. At 2/12 hours, baste with juices. Cook for another 30 minutes. Check to see if additional basting necessary.
- At 3 1/2 hours, check pork shoulder. Bone should be easy to remove. If not, baste and cook an additional 30 minutes.
- Remove cooked pork shoulder to plate. Reserve cooking liquid, skimming fat from top layer. Place remaining juices into heavy pot over medium high heat and reduce by half
- While juices reduce, add pork back to slow cooker. Shred with two forks and keep warm.
- Pour 1/2 reduced cooking juice over shredded pork and mix. Use remaining juice to add as a topping. Let rest 15 minutes before serving.
Serve With warm tortillas, Bernard's Gourmet Pickled Red Onions, Bernard's Gourmet Salsa, thinly sliced radishes, cilantro, queso fresco cheese and Mexican crema.
Carpe Diem Y’all! Michele Bernard