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:
Render bacon in a large pan over medium heat. Remove and reserve fat.
Add chorizo, cook fully, reserve fat with bacon fat.
Sear chuck roast until browned and cooked through; remove.
Cook ground beef until browned; drain excess if needed.
Combine all proteins back into the pan.
Aromatic Base:
Add avocado oil if needed.
Add onion, bell peppers, and garlic.
Cook until softened and lightly caramelized.
Seasoning & Finish:
Add Maggi, mushroom seasoning, Knorr bouillon, soy sauce, salt, and pepper.
Mix thoroughly and cook 3–5 minutes.
Deglaze with tequila, reduce until mostly evaporated.
Add lime juice, adjust seasoning.
Salsa Ranchera Process:
Char tomatoes, onion, jalapeño, and garlic on a flat top or open flame.
Combine all ingredients in a blender.
Blend to coarse consistency.
Adjust salt and lime to taste.
Tortilla Preparation:
Warm pan or flat top to medium heat.
Lightly brush tortillas with reserved bacon/chorizo fat.
Toast until pliable with light crisping.
Assembly:
Corn Tortilla
Meat Mixture
Salsa Ranchera
Fresh Lime
Optional: Cilantro, Onion
Enjoy!
