Volcano Grilled Steak Tacos



7 Roma tomatoes

2/3 onion, divided

2 green chiles, seedless

1 garlic clove

1 teaspoon beef bouillon powder

3 ribeye steaks

2 tablespoons white vinegar

1 pkg. mozzarella or asadero cheese

12 corn tortillas

1 tablespoon olive oil

1 tablespoon Worcester Sauce

Lime juice from 2 or 3 limes, plus more for serving

Finely chopped cilantro, to taste

Salt, black pepper, and fajita seasoning

  • Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
  • Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. Blend  together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
  • Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.

Serves 4.








  • 4 (8 to 9 inch) Manny’s Whole Wheat Tortillas
  • 1/2 cup reduced-fat ranch dressing
  • 1/4 cup grated reduced-fat Parmesan cheese
  • 1/2 cup diced red onion
  • 2 cups iceberg lettuce (or any other variety), shredded
  • 1 (10 ounce) can Valley Fresh 100% Natural White Chicken, drained and shredded


For each roll-up, spread 2 tablespoons ranch dressing over entire surface of one tortilla. Sprinkle with 1 tablespoon cheese and 2 tablespoons red onion. Place 1/2 cup salad greens in center on top of onions. Place 1/4 of the chicken (about 1/4 cup) on top of salad greens. Fold in each side of tortilla about 1-1/2 inches and roll up from the bottom.


1 rotisserie chicken, about 2 pounds

1 cup coconut milk

1/2 teaspoon cumin

Zest and juice of 1 lime

Splash of hot sauce

Salt and ground black pepper

1/4 cup fresh cilantro, chopped

Eight 6-inch flour tortillas, warmed

1 small red onion, peeled, diced

1 avocado, halved, pitted, peeled, and sliced

Remove the meat from the chicken, pulling apart any larger chunks into bite-size pieces.

In a medium saucepan over medium heat, combine the chicken, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until heated through and thick. Season the chicken with salt and pepper, and then remove from the heat. Stir in the cilantro, and then divide the mixture between the tortillas. Garnish each serving with diced onion and avocado. Serve immediately.


This traditional slow-roasted pork dish from Mexico’s Yucatan Peninsula is usually wrapped in softened banana leaves as it cooks. This streamed version is made in the slow cooker. Although, you absolutely can warp the pork and spice mixture first in banana leaves, before adding to the slow cooker, if you have them available.


1 medium onion, chopped

1/2 cup chicken stock

1/3 cup frozen orange juice concentrate, thawed

5 garlic cloves, chopped

1 chipotle pepper in adobo sauce, plus 1 teaspoon sauce

2 tablespoons apple cider vinegar

1 tablespoon annatto powder or paste

1 tablespoon tomato paste

1 1/2 teaspoon salt

1 teaspoon dried Mexican oregano

1/2 teaspoon ground coriander

1/4 teaspoon black pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon ground clove

1 boneless pork butt (about 4 lbs.)

1 handful cilantro chopped

1 red onion, sliced

lime wedges  and tortillas for serving



In a blender or food processor, purée onion, chicken stock, orange juice concentrate, garlic, chipotle pepper with sauce, vinegar, annato powder or paste, tomato paste, salt, oregano, coriander, black pepper, cinnamon, clove, and black pepper until smooth.

Place the pork butt in the slow cooker. Pour the seasoning mixture over the pork. Cover and cook high until the pork is tender and shreds easily with a fork, about 8 hours.

Serve topped with cilantro and red onion slices with warm tortillas. Garnish with lime wedges. Refrigerate any leftovers.

Makes 6 to 8 servings.

Cochinita Tacos with flour tortillas (You also can use corn tortillas)