Wondering what to make for dinner tonight? Here’s our quick plan for a mini-Mexican fiesta! You’ll get a home-cooked flavor and save time by using our pulled pork and brisket.
JT’s Salsa
5 minutes prep
2 cans Rotel – One Mild and one Regular for Medium heat
1 small sweet onion chopped (such as Vidalia or Walla Walla)
1 Tablespoon garlic (fresh or minced in a jar)
1 bunch Cilantro chopped
1 squirt of lime juice
2 tsp kosher salt or more to taste
Mix all ingredients in a bowl and use a hand blender to chop fine – about 5 or 6 blends.
Mexican Summer Corn
10 Minutes prep
4 cups of Corn
1.5 Tablespoons of Olive Oil
1 Tablespoon of Garlic (fresh or minced in a jar)
½ Red Pepper chopped
½ Green Pepper chopped
½ cup sweet onion chopped (such as Vidalia or Walla Walla)
1 Fresh jalapeno chopped – OPTIONAL
1 tsp kosher salt or to taste
1 tsp Cumin
½ tsp chili pepper
2 tablespoons of fresh cilantro for garnish
Heat skillet with olive oil and add garlic, all peppers and onions. Saute for 4- 5 minutes on medium high heat stirring frequently. Add corn, jalapeno, salt, cumin and chili pepper. Continue to sauté and stir frequently. Cook for 5 – 7 minutes or ideally until some of the kernels of corn start to char.
Tacos
5 – 7 Minutes Prep
1 bag of uncooked tortillas (Tortilla Land Brand comes with 12 which is perfect for 6 people)
1 lb Dickey’s Smoked Pulled Pork
1 lb Dickey’s Texas Style Chopped Brisket
1 bunch of cilantro — chopped
1 small sweet onion — chopped (such as Vidalia or Walla Walla)
Heat tortillas according to directions and store them between 2 dinner plates to keep them warm while cooking the others. Assemble tacos and enjoy!
Add Meat, Cilantro, Onions and Salsa to taste and enjoy!