Tacos De Chingadera

Tacos de Chingadera, also known as the “f*ing everything tacos," are loaded with bold flavor and savory goodness.

Protein & Base

Ingredients:

Chuck Roast, Taco Cut – 2 lb

Bacon, Chopped – 8 oz

Chorizo – 8 oz

Ground Beef – 1 lb

Avocado Oil – 2 Tbsp

Sweet Onion, Medium Dice – 2 cups

Mixed Bell Peppers, Medium Dice – 2 cups

Garlic, Minced – 2 Tbsp

Seasoning

Maggi Seasoning – 2 Tbsp

Mushroom Seasoning – 1 Tbsp

Knorr Chicken Bouillon – 1 Tbsp

Soy Sauce – 2 Tbsp

Salt – To Taste

Black Pepper – To Taste

Finish

Tequila – ¼ cup

Fresh Lime Juice – ¼ cup

Tortillas

Yellow Corn Tortillas – 16–20 ea

Reserved Bacon & Chorizo Fat – As Needed

Salsa Ranchera

Ingredients:

Roma Tomatoes – 6 ea

White Onion – 1 ea

Jalapeño – 2 ea

Garlic Cloves – 4 ea

Chipotle Peppers In Adobo – 2 ea

Cilantro – 1 cup

Lime Juice – 2 Tbsp

Cumin – 1 tsp

Oregano – 1 tsp

Salt – To Taste

Preparation Process

Protein Cook:

1. Render bacon in a large pan over medium heat. Remove and reserve fat.

2. Add chorizo, cook fully, reserve fat with bacon fat.

3. Sear chuck roast until browned and cooked through; remove.

4. Cook ground beef until browned; drain excess if needed.

5. Combine all proteins back into the pan.

Aromatic Base: 

6. Add avocado oil if needed.

7. Add onion, bell peppers, and garlic.

8. Cook until softened and lightly caramelized.

Seasoning & Finish:

9. Add Maggi, mushroom seasoning, Knorr bouillon, soy sauce, salt, and pepper.

10. Mix thoroughly and cook 3–5 minutes.

11. Deglaze with tequila, reduce until mostly evaporated.

12. Add lime juice, adjust seasoning.

Salsa Ranchera Process:

1. Char tomatoes, onion, jalapeño, and garlic on a flat top or open flame.

2. Combine all ingredients in a blender.

3. Blend to coarse consistency.

4. Adjust salt and lime to taste.

Tortilla Preparation:

1. Warm pan or flat top to medium heat.

2. Lightly brush tortillas with reserved bacon/chorizo fat.

3. Toast until pliable with light crisping.

Assembly:

Corn Tortilla

Meat Mixture

Salsa Ranchera

Fresh Lime

Optional: Cilantro, Onion

Enjoy!

Frijoles Charros – “The Ultimate Super Bowl Chili Bowl”

Bold, smoky cowboy beans loaded with bacon, chorizo, and sausage, simmered until rich and comforting, then finished with lime and fresh cilantro.

Serves: 8–10 people

What You’ll Need:

2 lb dried pinto beans, soaked overnight (or 4 cans, 15 oz each, pinto beans, drained and rinsed)

8 oz bacon, diced

8 oz fresh chorizo, casings removed

12 oz franks or andouille sausage, sliced

1 large yellow onion, finely chopped

6 cloves garlic, minced

1–2 fresh jalapeños, cut into coins

1 packed cup fresh cilantro, chopped (for soup and garnish)

2 tbsp mushroom seasoning

1½ tbsp tomato Knorr seasoning

2 tsp ground cumin

1½ tsp black pepper

1½ tsp kosher salt, plus more to taste

6–7 cups water or light stock

1 cup crushed pork rinds

Juice of 2 limes

How to make it

Start with a large, heavy-bottomed pot and place it over medium heat. Add the bacon and cook slowly, allowing the fat to render and the bacon to lightly crisp.

Add the chorizo, breaking it apart as it cooks. Continue cooking until browned. Add the sausage and let it cook until the edges pick up a little color.

Stir in the onion. Cook until softened and glossy, scraping the bottom of the pot to lift all the flavorful bits. Add the garlic and cook just until fragrant.

Sprinkle in the chopped cilantro, mushroom seasoning, tomato seasoning, cumin, black pepper, and salt. Stir well and let the spices cook briefly to deepen their flavor.

Add the soaked beans and pour in enough water or stock to cover them by about an inch. Bring everything to a boil, then reduce to a gentle simmer.

Cover partially and cook:

Dried beans: 2½–3 hours, stirring occasionally, until tender and creamy

Canned beans: 45–60 minutes, just until the flavors come together

Once the beans are fully cooked, stir in the crushed pork rinds. They will melt slightly and thicken the broth, giving the beans a rich, silky texture.

Finish with lime juice and fresh cilantro. Taste and adjust seasoning as needed. If the beans are thicker than you like, add a little hot water or stock.

Let the pot rest for about 15 minutes before serving. Like most good bean dishes, it gets even better as it sits.

Serving Ideas:

Serve with warm tortillas or rice, or enjoy straight from the bowl as a hearty meal on its own.