Scorpion Street Tacos

Rated 4.5 stars by 2 users

Cuisine

Mexican

Servings

Prep Time

2 hours 5 minutes

Cook Time

15 minutes

Trinidad Scorpion seasonings pair perfectly with shredded beef and fresh ingredients, with as much added "kick" at the end as your tongue can take. You'll want to make this on "Taco Tuesdays" with fresh chips and salsa.

Supplies you'll need: Dutch oven or large pan, oven, mixing bowls, and knife.

Shop our Scorpion pepper seeds to grow your own Scorpion peppers!

Author

Pepper Joe's

Ingredients

2 lbs beef chuck roast
1 white onion
1 avocado
1 red onion
1-2 tbsp cilantro
4-6 garlic cloves
2 bell peppers (color of your choice)
8–16 soft shell tortillas (depending on the size)
¼ cup canola oil (bacon fat works too)
3 tbsp lime juice
¼ cup apple cider vinegar
1½ cups beef broth
1 tsp pepper to taste
2½ tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp oregano
1 tbsp chili powder
1 tbsp paprika
1 tbsp cumin
1/2 tbsp Pepper Joe's Trinidad Scorpion Butch T Powder (play with how much heat you want!)
1/2 tsp Pepper Joe's Trinidad Moruga Scorpion Flakes (play with how much heat you want!)
Salt OR Pepper Joe's Trinidad Scorpion Infused Sea Salt (to taste)
Pepper Joe's Trinidad Scorpion Hot Sauce (to taste)

Directions

Measure and combine dry seasoning ingredients: Butch T Powder, Moruga Scorpion Flakes, Trinidad Scorpion Sea Salt, pepper, garlic powder, onion powder, oregano, chili powder, paprika, and cumin. Chop the onion, mince the garlic, slice the bell peppers, prepare the lime juice
Cut beef chunks into 2" chunks. Add a drizzle of oil to a large pot or dutch oven. Add beef chunks and brown on all sides. Once browned, set beef in a separate bowl and keep warm.
Add canola oil to the same pot and sauté the peppers and onions until tender. Once tender, add garlic and sauté until fragrant, about another minute. Add beef chunks.
Pour in beef broth, lime juice, apple cider vinegar, and brown sugar. Stir, then add dry seasoning mix from step 1. Stir well.
Bring everything to a boil, then reduce heat to medium-low. Cover and let simmer for 2 hours. Mix well and stir occasionally to prevent burning. If there isn’t enough liquid, add dashes of water.
Once the meat is tender, taste to see if it needs more seasoning/heat per your taste preference. If so, add small dashes of Scorpion Powder, Scorpion Flakes, garlic powder, salt, and/or pepper to taste, until satisfied with heat level and flavor. Remove beef chunks from the pot and shred with a fork. Add shredded beef back into the pot and mix, letting the beef soak in the sauce
While beef soaks, preheat oven to 350°F and toast tortillas in the oven until slightly browned.
Once tortillas are browned to your liking, assemble tacos. Garnish tacos with red onion, avocado, and cilantro. Top with a generous portion of Scorpion Hot Sauce. Enjoy!

Scorpion Street Tacos

Name: Scorpion Street Tacos
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast; 1 white onion; 1 avocado; 1 red onion; 1-2 tbsp cilantro; 4-6 garlic cloves; 2 bell peppers (color of your choice); 8–16 soft shell tortillas (depending on the size); ¼ cup canola oil (bacon fat works too); 3 tbsp lime juice; ¼ cup apple cider vinegar; 1½ cups beef broth; 1 tsp pepper to taste; 2½ tbsp brown sugar; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp oregano; 1 tbsp chili powder; 1 tbsp paprika; 1 tbsp cumin; 1/2 tbsp Pepper Joe's Trinidad Scorpion Butch T Powder (play with how much heat you want!); 1/2 tsp Pepper Joe's Trinidad Moruga Scorpion Flakes (play with how much heat you want!); Salt OR Pepper Joe's Trinidad Scorpion Infused Sea Salt (to taste); Pepper Joe's Trinidad Scorpion Hot Sauce (to taste)

September 21, 2021

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