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BBQ Tacos

So I decided to cook up a slab of ribs we had and chop them up to make BBQ tacos. I ended up using about half a slab for our Sunday night dinner.

Ryan then decided to make his own version of BBQ tacos for us on Monday night.

I will admit….His were better….

BBQ ribs, homemade corn tortillas and a spicy slaw with cheese. DELICIOUS!

Ryan’s DELICIOUS BBQ Tacos with Spicy Slaw

Ingredients:

1/2 slab ribs
6 corn tortillas
1/2 cup Purple cabbage
10 Jalapeno slices
1 tbsp Heavy whipping cream
4 oz Cheddar cheese
Salt and pepper to taste
1/2 can Tomato sauce
2 tbsp Dijon
1 tbsp Orange juice
1 tbsp Ketchup
2 tsp Paprika
Chili powder to taste
6 tbsp mashed pinto beans

So the ribs I pre-cooked in the oven and the corn tortillas were homemade. Check out the Recipe Box for both recipes.

Heat a skillet with shredded rib meat, tomato sauce, Dijon mustard, orange juice, ketchup, paprika and chili powder.

Heat tortillas in a skillet.

While meat is cooking in the sauce, mix together chopped cabbage and chopped jalapenos. Add in cream, cheese and salt and pepper.

Place warm tortillas on a baking sheet and heat oven to 350. Place  1 tbsp of beans on each tortilla. Divide meat mixture between tortillas and top with cabbage mixture.

Put in the oven till the cheese is melted and the tortillas has a little golden brown on the edge.

Enjoy!

Happy Fourth of July!

Sunshine, BBQ and some frozen berries and chocolate. What could be better?

Pork belly, pulled chicken, pulled pork, ribs and homemade Primal potato salad!
Oh and watermelon!!

Primal Potato Salad

Ingredients:

2 oz Blue Cheese
2 Potatoes
4 slices of bacon
2 hardboiled eggs
1/2 tbsp of dill
2 tbsp heavy whipping cream
1 tbsp olive oil
1/2 tbsp dijon mustard

Boil potatoes and cook the eggs.

Crisp bacon in pan.

Crumble bacon into bowl with extra bacon grease (yum! haha). Chop up hard-boiled eggs.

Peel the potatoes, dice and add to the eggs and bacon. Add in crumbled blue cheese, dill, cream, olive oil and mustard.

Mix well and refrigerate till chilled.

YUM!

Happy 4th!

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