Pulled Pork Tacos


3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic
2-3 chipotles in adobo
1/2 medium white onion, chopped
3 T olive oil
2 T honey
1 T cider vinegar
Kosher salt
2 t. mexican oregano
3 3/4 cups low sodium chicken broth
4 lbs pork shoulder (Boston Butt)


  1. Put ancho and pasilla chiles and the garlic in a bowl
  2. Microwave on high until soft and pliable (2-3 min.)
  3. Stem and seed the chiles
  4. Peel the garlic.
  5. Transfer to a blender.
  6. Add the chipotles, onion, 2 T olive oil, honey, vinegar, 1 T. salt and oregano to the blender.
  7. Puree.
  8. Heat remaining oil in skillet and add sauce from blender.
  9. Fry for about 8 minutes.
  10. Pour broth and reduce until slightly thickened.
  11. Season pork with salt and pepper.
  12. Place in slow cooker and pour sauce over.
  13. Cook on high 5 hours. Shred.

Mexican Chicken

Wendy Borcherding (Bunko Babe)

1 bag cheese Doritos
5 chicken breasts–cubed and cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 can rotel tomatoes
1 cup shredded cheddar cheese


  1. Layer bottom of a 9×13 pan with crushed Doritos; just enough to cover.
  2. Sprinkle cooked chicken on top of Doritos.
  3. Combine soups and tomatoes.
  4. Pour over chicken.
  5. Bake at 375 for 35 minutes until bubbly.
  6. Sprinkle cheese on top.
  7. Bake until cheese is melted.
  8. Sprinkle a thin layer of crushed Doritos on top of cheese.
  9. Bake 2-3 minutes longer.

Matt’s Mexican Steak


1 yellow onion
1/2 cup pickled jalepenos (including juice)
1/2 cup peanut oil
1/2 cup red wine vinegar
2 Tbsp soy sauce
3 cloves garlic

In food processor: Chop up all dried ingredients (leave juices). Then add liquid ingredients and process.

Marinade 4 steaks in mixture 2-3 hours.

Grill to medium.

Before pulling off grill sprinkle on garlic powder, ground black pepper, and kosher salt (Paula’s House Seasoning).

Taco Soup

Wendy Borcherding

In a soup pot, brown 1 pound ground beef. Drain and return to pot. Season to taste with salt and pepper.


48 oz can tomato juice
30 oz can chili beans
16 oz can corn, drained
16 oz can black beans, drained and rinsed
1 package taco seasoning mix
1/4 cup brown sugar

Heat. Simmer to enhance flavors. Serve with shredded cheese, black olives, sour cream and tortilla chips.

Matt’s Mexican Chicken

Inspired by an old favorite from a Mexican restaurant in Little River, SC. Can’t remember the name of the dish or even the restaurant. But this turned out pretty close to what I remember.

Start by marinating chicken in Italian dressing all day

Pound out chicken to tenderize even more.

Blend together the following:

1/4 cup red wine vinegar
1/4 cup peanut oil
1 tsp Mrs. Dash Garlic and Herb seasoning
1 tsp chili powder
3 TBSP pickled jalapeño (be sure to let some juice from the jar run in too)

Transfer chicken into the new marinade for at least 30 minutes.

Grill – careful not to grill too long and dry it out.
– after turning chicken I sprinkled on Paula’s House Seasoning (mix of Kosher salt, garlic powder, and ground black pepper)