INGREDIENTS

• 20 eggs, whisked
• ½ cup Butter
• 2 tsp Kosher salt 
• ½ tsp Black pepper
• 1 ½ cups Sharp Cheddar cheese, shredded
• 3 cups Sweet potatoes, roasted
• 2 each Red onions, cut in rings and grilled
• Hot sauce to taste
• 8 each Don Pancho 10” Carb Control Tortillas

DIRECTIONS

1. Heat griddle to 350°F.
2. In a nonstick pan, heat butter until foaming.
3. Add the eggs and scramble until just set, add roasted sweet potatoes, grilled red onions, and sharp Cheddar until warmed through.
4. Season filling with salt and black pepper.
5. Warm 8 Don Pancho 10″ Carb Control Tortillas on the griddle and lay them out on a table, dividing the filling evenly between them, towards the bottom third of the tortilla.
6. Fold in the ends and roll tightly.
7. Cut in half on the bias and serve with hot sauce.

INGREDIENTS

• 1 ½ lbs. 51-60 Shrimp, marinated in chipotle powder, lime zest and avocado oil
• 3 cups Monterey Jack cheese
• 4 cups Shredded red cabbage, salted for 20 minutes, drained and squeezed dry
• 6 each Don Pancho 12” Red Chipotle Tortillas

Cauliflower Jalapeño Escabeche

• 1 Tbsp Kosher salt
• 3 Tbsp Sugar
• 2 ½ cup Apple cider vinegar
• 1¾ cup water
• 1 Red onion, julienne
• 4 cups Cauliflower, cut into ½” pieces
• 3 Jalapeño peppers, thinly sliced
• ¾ tsp Coriander seed, whole
• 10 each Black peppercorns, whole
• 2 Bay leaves
• ½ tsp Fennel seed
• ½ tsp Cumin seed

Per Quesadilla

• 1 Don Pancho 12” Red Chipotle Tortilla
• 2/3 cup Monterey Jack cheese, shredded
• ½ cup Red cabbage, salted and squeezed dry
• 14 each 51/60 shrimp, grilled 
• 2 oz ramekin Cauliflower-Jalapeño Escabeche 

DIRECTIONS

1. For Cauliflower Jalapeño Escabeche,  heat the sugar, salt, cider vinegar, and water to boil in a medium saucepan.
2. Pour the prepared brine over the red onion, cauliflower, jalapeños, and spices into a 2-quart container. 
3. Refrigerate escabeche for at least one hour before using.
4. Shred and prepare red cabbage by salting liberally with kosher salt (2-3 Tbsp) to draw out moisture and letting sit for 20 minutes before squeezing dry with a clean kitchen towel.
5. Heat grill to 375°F.
6. Season shrimp with kosher salt and grill on both sides, set aside and keep warm.
7. Heat griddle to 350°F.
8. For each quesadilla, place a Don Pancho Red Chipotle Tortilla on griddle and cover with cheese, shredded cabbage, and shrimp.
9. Cook for 3-4 minutes until the tortilla is golden brown and the cheese is melted.
10. Cut the quesadilla into thirds and serve with the cauliflower escabeche.

INGREDIENTS

• 2 cups Refried black beans
• 1 cup Chicken stock
• ¼ cup Avocado oil
• ½ tsp Kosher salt
• 6 cups Green cabbage, thinly shredded
• 1 ½ lbs. Chihuahua cheese, shredded
• 4 lbs. Chicken thighs, marinated, grilled and thinly sliced
• 12 each Don Pancho 13” Whole Wheat Tortillas
• 4 each Serrano chiles, thinly sliced
• 1 cup Cilantro leaves
• 12 each Avocados, thinly sliced
• 6 Radishes, thinly sliced

DIRECTIONS

1. Heat oven and pizza stone to 400°F for 30 minutes.
2. Mix the beans with chicken stock, avocado oil, and salt and set aside.
3. Place one Don Pancho Whole Wheat Tortilla onto a pizza peel to build the tlayuda.
4. Spread ¼ cup of the bean mixture across the tortilla to the edges.
5. Top with ½ cup shredded cabbage, ½ cup shredded Chihuahua cheese, and 4 oz of grilled and sliced chicken thighs.
6. Place the tlayuda into the oven onto the stone for 7-9 minutes, until the tortilla has crisped up slightly and the cheese is melted.
7. Remove the tlayuda onto a serving dish and top with slices of radish, Serrano chiles, cilantro leaves, and ¼ of an avocado sliced.

INGREDIENTS

• For the Birria Filling and Sauce

  • 5-6 dried whole chiles

  • 2 cups boiling water

  • 3 cubes beef bullion seasoning (or packets)

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

  • 2 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 tablespoons brown sugar

  • 3 cloves garlic (about 2 tablespoons chopped)

  • 1 can Chipotle Peppers in Adobo Sauce (7oz)

  • 1 can diced fire-roasted tomatoes (15oz) or plain works fine

  • Splash of water to rinse out the cans

  • 2 pounds boneless beef chuck pot roast (more than 2lbs works fine if you wanted extra)

  • 1 onion (large) chopped

  • 2-3 bay leaves

• Taquitos

  • 1 package Don Pancho Carb Control Wraps (10 count)

  • 2 cups white cheese that melts well Monterrey Jack, Muenster Cheese, Oaxaca Cheese

  • 1 cup white onion, chopped (optional)

  • 20 ounces Birria meat filling, shredded

  • 1 teaspoon neutral oil

• Optional Toppings

  • Shredded lettuce, tomatoes, chopped green onions, Queso Fresco cheese crumbles, Don Pancho Cilantro Lime Crema Sauce

DIRECTIONS

For the Birria Filling and Sauce

• Heat 2 cups of water to boiling and set aside.
• Using scissors, cut off the tops of the dried chiles and shake out the seeds. Place the chiles in a blender (it helps to cut them into sections) and pour in hot water. The water will barely cover the chiles.
• Add all the remaining ingredients through the can of fire-roasted tomatoes.
• Use the splash of water to rinse out the can of tomatoes and the chipotle peppers in adobo sauce. Cover with the blender lid. Using the pulse button, carefully pulse a few times to get the mixture going, blend on low until incorporated, and turn the blender up to medium to puree the mix thoroughly. Take care as the mixture will be hot.
• Trim the chuck roast taking off any larger sections of marbling or fat. Cut into large chunks and place into a crockpot or slow cooker.
• Roughly chop one onion and add to the crockpot. Add the Birria Chile Sauce, pouring over the meat and onions. Add the bay leaves. Stir to combine to make sure the meat is fully coated.
• Cook on high for 5-6 hours or on low for 7-8 hours or until meat is falling apart and shreds easily. Check the crockpot a few times if possible, stir and adjust the temperature if needed (adjustments will vary per slow cooker).
• Remove the meat and shred with two forks. It should pull apart easily. It can be made days ahead and stored in the refrigerator.
• Scoop out the sauce and place in a safe heat container. Pull out the bay leaves if you can find them. Stir and allow to cool slightly. There shouldn’t be much fat on the surface, but if there is, spoon that off if possible. If you’d like to re-blend this to puree the sauce further, feel free. We serve it as is – rustic style with chunks of onion.

Assemble the Taquitos

• Preheat air fryer or oven to 425F. Shred the cheese and if using fresh chopped onion, have that standing by with the cheese, the meat filling, and the Don Pancho Carb Control Wraps.
• Laying a tortilla on the counter or cutting board and layer in 2 ounces of the filling (about two heaping tablespoons), then some shredded cheese, and a sprinkle of chopped onion. Roll up tightly. Avoid having too much filling near the edges, so the cheese doesn’t melt out.
• Place the rolled tacos in the air fryer and lightly brush with a bit of neutral oil, which will help them crisp while baking.
• Follow the directions of your air fryer. I baked mine at 400 for 8 minutes. I turned them over 1/2 way through and re-brushed them with a small amount of oil.

Serving with Toppings

• Place a bed of lettuce on a platter, then a row of Taquitos. Sprinkle on chopped tomato, green onions, crumbled Queso Fresco (or similar cheese), chopped cilantro. Drizzle on Don Pancho Cilantro Lime Crema.
• Spoon some of the Birria Chile Sauce into serving bowls and serve the Taquitos with the Birria sauce for dipping.

INGREDIENTS

• Don Pancho Cilantro Lime Crema
• 2 Chicken breasts 
• 1 cup All-Purpose Flour
• 1 tsp Cayenne 
• 1 tsp Smoked Paprika
• 1 tsp Salt 
• 1 tsp Pepper
• 3 Eggs
• 1/2 cup Buttermilk
• 2 tsp Sriracha
• 24 oz Vegetable Oil 
• 3 T Nashville Hot Seasoning of Choice (we used Meat Church Holy Voodoo)
• Texas Toast or Favorite Bread
• Hot Bacon Jam or favorite Jam / Jelly
• Pico De Gallo (We used this recipe from our friends at Belly Laugh Living)

DIRECTIONS

1. Preheat approximately 24 oz of Vegetable Oil in a cast-iron skillet to 350°F.  
2. Pound the chicken breasts (about ½ inch thick) to help ensure even cooking.
3. In a bowl large enough to hold one piece of chicken, beat two eggs. Add a 1/2 cup of Buttermilk and 2 tsp of Sriracha, mix well.
4. In another bowl large enough to hold one piece of chicken, mix 1 cup of all-purpose flour with 1 tsp of Cayenne, 1 tsp Smoked Paprika, 1 tsp Salt, and 1 tsp Pepper.
5. Dredge the chicken breast in the spiced flour mix, make sure to cover all sides. This will help the egg mixture to stick to the chicken.
6. Then give the chicken a bath in the egg, buttermilk & Sriracha. 
7. Place the chicken back into the flour dredge making sure to coat all sides again. 
8. Once Vegetable Oil is preheated to 350°F, Add the dredged chicken breast carefully to the hot oil.
9. Cooked until chicken reaches an internal temperature of 165°F, the breading should be a nice golden brown. 
10. Set chicken on wire rack to cool/degrease.
11. Make Nashville Hot Sauce: Using one ladle of the hot oil from the cast iron skillet, add it to a bowl with approximately 3 tablespoons of Nashville Hot Seasoning Blend.
12. Toast your bread or Texas Toast until golden brown.
13. Fry an egg on the griddle or stovetop.
14. Slather the Toast with Hot Pepper Bacon Jam and add the chicken. 
15. Top the chicken with Don Pancho Cilantro Lime Crema and place the fried egg on top w/ Pico De Gallo and another drizzle crema.

INGREDIENTS

• Don Pancho Cilantro Lime Crema
• 1 package each Frozen breaded Shrimp / Fish Nuggets 
• 1 package Don Pancho Golden Blend Street Taco Tortillas or 1 Package Na soya Egg Roll Wrappers
• 1 Package Shredded Cole Slaw / Shredded Cabbage 
• Pico De Gallo (Diced Tomato, Onion, Jalapeno, Cilantro & Lime Juice)

DIRECTIONS

Egg Rolls

• Cook Shrimp/Fish Nuggets in an airfryer at 350°F, for approx 5-8 minutes, or until done. 
• Lay an egg roll wrapper flat on the table and lightly brush the 4 edges of wrapper with water. This will allow the wrapper to stick together once rolled.
• Add approximately 3 Shrimp/Fish Nuggets on the wrapper. Add coleslaw / shredded cabbage and pico de gallo and tightly roll the egg roll wrapper around the contents, folding in the sides as you roll. Repeat for as many egg rolls as you would like to make.
• Place egg rolls in an airfryer on 350°F, and cook for approximately 8 minutes, flipping halfway through. Remove when golden brown. 
• Cut egg rolls in half, at an angle, and top with Don Pancho Cilantro Lime Crema.

Tacos

• Cook Shrimp/Fish Nuggets in an airfryer at 350°F, for approx 5-8 minutes, or until done. 
• Warm tortillas on a griddle top or skillet until soft. Remove tortillas from heat. 
• Fill tortillas with the air fried shrimp / fish nuggets and top with coleslaw / shredded cabbage, pico de gallo & Don Pancho Cilantro Lime Crema. 
• Add your favorite toppings, such as sliced jalapeños, salsa, green chiles or cheese.

INGREDIENTS

• Don Pancho Cilantro Lime Crema
• 1 package of frozen tater tots
• 1-1-½ lbs Chopped brisket 
• 1 16 oz. package of shredded cheddar cheese
• 3-4 Chopped green onions
• ½ Diced red onion 
• Lots of fresh chopped cilantro (to taste)
• 1-2 Sliced jalapeños(to taste) 

DIRECTIONS

1. Preheat grill or oven to 425°F
2. Place frozen tater tots in a large cast-iron skillet and cook for about 80% of the time recommended on the package.
3. Add brisket and red onions to the skillet and finish the last 20% of cook time (or until tots are golden brown and brisket is nice and warm).
4. Add shredded cheddar cheese and jalapeño slices, and place back on the grill until the cheese is melted, about 5 minutes.
5. Remove skillet from grill and top with Don Pancho Cilantro Lime Crema, green onions, and cilantro.
6. Serve immediately and enjoy!

INGREDIENTS

• Don Pancho Cilantro Lime Crema
• Shredded brisket 
• Don Pancho Tortilla Chips 
• Grated Cheddar cheese 
• Green onions 
• Fresh cilantro 
• Avocado
• Jalapeños

DIRECTIONS

1. Preheat oven to 350°F.
2. Cover a baking sheet with Don Pancho tortilla chips.
3. Layer ingredients to taste, topping with cheese.
4. Place in oven until cheese is melted and golden, about 10 minutes
5. Top with Don Pancho Cilantro Lime Crema, fresh cilantro and avocado.

INGREDIENTS

Grilled Greek Yogurt Marinated Chicken

• Don Pancho Cilantro Lime Crema
• 2 large chicken breasts
• 1/2 cup Greek yogurt
• 1 T minced garlic
• 1 T Zatar seasoning or Greek seasoning blend
• 1 T lemon zest
• 1/4 cup fresh squeezed lemon juice
• Salt & pepper to taste
• One head of romaine lettuce
• Feta cheese
• 1 tomato sliced
• 1 cucumber sliced
• Cilantro chopped
• Pita bread or Tortillas

Roasted Potatoes

• 1-½ lbs. Baby or fingerling potatoes
• 3 T Olive oil
• Salt and pepper to taste
• 1 T Zatar seasoning or Greek seasoning blend (add more to taste)

DIRECTIONS

1. Combine yogurt, garlic, Zatar, lemon zest, juice, salt and pepper in a bowl and mix well.
2. Place chicken in a gallon-sized storage bag and top with marinade. Let marinate for at least 30 minutes or overnight.  
3. Toss potatoes, olive oil, Zatar, salt and pepper in a bowl. Roast on a baking sheet at 400°F for 15-20 minutes (you can also use an air fryer).
4. Preheat the grill. Remove chicken from bag and remove excess marinade. Grill chicken on oiled grill until internal temperature reaches 165°F. 
5. Let rest 10-20 minutes, slice.
6. Slice romaine in half lengthwise, keeping core intact. Spritz with olive oil and grill until lettuce begins to slightly char.
7. Remove romaine, sprinkle with salt, pepper, feta cheese.  Drizzle with Don Pancho Cilantro Lime Crema
8. Grill/Warm pita bread or tortillas. 
9. Assemble chicken on grilled pita bread with feta, sliced tomatoes & cucumber. Top with Don Pancho Cilantro Lime Crema & fresh cilantro. Serve with potatoes and romaine.

INGREDIENTS

• Don Pancho Cilantro Lime Crema
• Bone-in Pork Butt
• Frank’s Red Hot Sauce
• Hot Chicken spice rub (we used Caribeque Honey Heat)
• 1 stick unsalted butter
• Brioche buns
• Guacamole

DIRECTIONS

1. Rinse off pork butt and pat dry.
2. Coat the pork butt with Frank’s red hot sauce (Don’t be shy).
3. Coat the pork butt with your favorite hot chicken rub. It’s a bigger piece of meat so it can take a heavy coat. 
4. Let the seasoning soak into the meat for 20-30 minutes.
5. Place the pork butt in the smoker (or whatever you’re using to cook) at 275°F or low to medium setting. Let it cook until it reaches an internal temp of 165°F, usually about 5 hours.
6. Layout 2 pieces of foil, big enough to wrap the pork. 
7. Cut half the stick of butter into small squares, place them in the middle of the foil then place the pork on top. Cut the remainder of the butter and place on top of the pork. Wrap the pork tight with foil.
8. Place back in the cooker until the internal temp reaches 200°F. Usually about another 3 hours.
9. Take the pork and place in a deep pan and open the foil to let the meat vent for 30 min. There will be hot liquid in the foil; keep it in the pan.
10. Shred the pork in the pan and add more hot chicken spice rub to taste.  
11. Toast buns on the grill.
12. Build your sandwich with Guacamole and Don Pancho Cilantro Lime Crema!