Three pork carnita tacos on wooden cutting board with lime wedges and dipping sauce.

Zesty Lime Pork Carnitas

The flavors of pork, onion, cumin, cilantro and freshly squeezed lime are romanced by the vibrant blend of spices, subtle kick of heat and garlicky twang of TABASCO® Brand Salsa Picante. The result is a masterful Mexican flavor experience in every bite.

Ingredients:

  • 3-4lbs pork shoulder or Boston butt (this can be diced pork for quicker cooking) 
  • 2 tbsp vegetable oil  
  • 1 cup chicken stock 
  • 1/2 onion, diced 
  • 1/4 tsp ground cumin 
  • 3oz TABASCO® brand Salsa Picante 
  • Zest and juice of 2 limes 
  • 1/2 bunch fresh cilantro, chopped 
  • Tortillas 
  • Shredded cheese 
  • Sour cream 
  • Guacamole 
  • Tomato salsa
  • Salt and black pepper

Directions:

  1. Heat oil over medium-high heat in a large oven-safe pot. Season the pork with salt and pepper.  
  2.  Sear the pork in the pot on each side for 4–5 minutes until all sides are nicely browned. Remove the pork from the pot and set aside.
  3. Add the onions to the pot and cook over medium-high heat for about 3 minutes, until lightly browned. Add the lime juice/zest, half of the chopped cilantro and Salsa Picante, then return the mixture to a simmer. 
  4. Reduce the heat to low, return the pork to the pot. Place the pot in the oven at 350°F and let the pork cook slowly for about 4 hours or until the pork is tender and easy to shred. 
  5. Remove the pot from the oven and let the pork rest for 20 minutes. Then, use two forks to shred the meat. Finish with the remainder of the freshly chopped cilantro.

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Salsa Picante Barbacoa Burger

This delicious burger topped with barbacoa, lettuce, tomato and onion transforms to an unforgettable menu item when TABASCO® Brand Salsa Picante queso is ladled over the components and placed securely under the bun. Yum.

Ingredients:

  • 4 burger patties  
  • 1 cup Queso Blanco 
  • 1/2 cup TABASCO® brand Salsa Picante 
  • 1 cup ready-made beef barbacoa 
  • 4 brioche buns 
  • 4 tbsp crispy onions 
  • Lettuce 
  • Tomato 
  • Red onion slices 

Directions:

  1. Mix together the Queso Blanco with TABASCO® Brand Salsa Picante to taste and set aside. 
  2. Grill or pan-sear the burgers to your desired doneness, basting with some TABASCO® Salsa Picante to flavor and moisten. 
  3. While the burgers are cooking, warm the Barbacoa mixture in a small saucepan over low heat, until heated through. 
  4. Toast the buns in a pan or on the grill. 
  5. To assemble the burgers, layer lettuce, tomato and onion on the bottom bun. Add the cooked burger, top with the beef barbacoa and Picante Queso, then add a generous handful of red onions. Finish with the top bun. Enjoy warm and juicy!

Close up of barbacoa burger with fried onions, tomato, onion and lettuce on a white plate.
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Bowl of orzo, vegetables and salmon on a wooden table with a red, cloth napkin.

Chili Lime Salmon Orzo

Serve salmon with a Mexican-style flair that romances the most subtle of notes in this dish. Mix vinaigrette and TABASCO® Brand Salsa Picante and marinate the salmon prior to poaching or baking. Chill before placing atop fresh vegetables and mix the pasta with some more dressing. 

Ingredients:

  • 4 single portion salmon filets  
  • 1 lb dry orzo pasta 
  • 1 lb roasted vegetables (Thick sliced zucchini, large diced eggplant, large diced red onion, large diced green bell pepper) 
  • 2 cups Ken’s Chili Lime Vinaigrette 
  • 1/2 cup TABASCO® Brand Salsa Picante 
  • ¼ cup chopped fresh cilantro 
  • 2 cups fresh kale  
  • ½ cup olive oil

Directions:

  1. Cook the orzo pasta according to package directions. Drain and set aside.
  2. In a bowl, mix the vinaigrette with TABASCO® Salsa Picante and set aside.
  3. Use ¼ cup of the prepared dressing to marinate the salmon for at least 1 hour.  
  4. Lay the salmon on some parchment paper on a sheet pan and brush liberally with ½ the olive oil. Bake the salmon for 10-15 minutes at 375°F or until the desired doneness and firm to touch, then chill in the refrigerator for 1 hour. .  
  5. While the salmon cooks, place the mixed vegetables onto a sheet pan and drizzle with the remaining oil, season well with salt and pepper. Bake in the oven at 375°F for 10 minutes, until the veggies start to brown.
  6. Add the kale drizzled with oil and cook until kale is starting to brown and wilt. Once done remove and set aside and allow to cool. 
  7. Toss the pasta with the remaining dressing and gently fold in the cooked, chilled roasted veggie. 
  8. To serve, place two generous spoonfuls of pasta and vegetable mix on a plate and top with one piece of salmon per portion. Garnish with fresh cilantro and serve.

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