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It’s Football Bowl Season! How About Some Tacos Burachos?

If you’d like to serve up a platter full of awesome during Bowl season, why not try something different to fill your taco shells?

This recipe will create approximately 14 good sized tacos with a completely new flavor.  The pork roast marinade is fraught with tequila and lime added to a base of tomatoes, garlic, onions and a special smoky chipotle finish.  And, Red Gold Chipotle diced tomatoes does half the work for you!

Okay, don’t drool yet. We’ve got some work to do…here’s what you’ll need:


2.5 pounds pork roast                                                            1 cup tequila

2 cans Red Gold Chipotle diced tomatoes             2 medium limes

¼ c. olive oil                                                                        ½ Tablespoon sea salt; 1 Tablespoon ground cumin

2 cups instant brown rice                                              1 bunch cilantro w/ stems removed, chopped

1 ripe avocado                                                                   ½ cup sour cream


Cut pork roast into four equal pieces.  Place pork in a bowl then pour in the ¼ cup olive oil.  Make sure all pieces of pork are completely covered in the oil, and then dump oil and meat into a large sauté pan.  Cook on medium to medium high heat, browning pork on all sides (approximately 6-8 minutes).

Once meat is browned, remove pan from heat.  Remove the meat from pan, pour off any remaining oil but don’t clean pan.  Put the pan back on the burner and add two cans of Red Gold Chipotle diced tomatoes, the juice of two limes, 1 cup of tequila, the sea salt and the cumin.

Bring the liquid mixture to a medium simmer, ensuring all ingredients are mixed well, then add the pork, cover and braise meat in the liquid for 1.5 hours.  As soon as the liquid is simmering after the meat is added, cover and turn heat to medium low to keep a constant simmer going, but not a rapid boil. Continue reading It’s Football Bowl Season! How About Some Tacos Burachos?