We do a lot of different kinds of tacos at Dave’s Triple B in Flora. When we started, I was just trying some out as a “Taco Tuesday” special but they are now permanent fixtures on our menu. I encourage you to try tacos at home! They are a fun way to feed the family or entertain groups and, because there are endless combinations, they never get old. I have included a lot of the elements from our tacos but don’t be afraid to experiment. A great cole slaw could be as easy as sliced cabbage and your favorite salad dressing. At The Flora Butcher, we offer 6 or 7 kinds of aioli and an almost endless selection of sauces from small Mississippi producers.
I like to use the small, 6 inch tortilla shells. Corn tortilla shells are absolutely more authentic but can be a tiny bit more temperamental. In the US, flour tortillas are more popular but both should be easy to find at your local grocery store. Mix it up! Toasting them first gives you a better taco but watch the corn tortilla a little closer to make sure that they don’t burn.
Leftover’s! The best time for me to get my taco game going at home is when there are leftovers that I want to breath new life into. Obviously last night’s BBQ, steak, fish, boiled shrimp etc.. are excellent as a taco ingredient but include the veggies as well. (You will agree the day you take a bite of a leftover, steak and asparagus taco with blue cheese and horseradish cream) Any meat or fish will work but I make vegetarian ones for my wife. You really can’t go wrong.
I Mirliton, peeled, sliced and julienned ½ Red Bell Pepper, julienned ½ Yellow Bell Pepper, julienned ½ Red Onion, julienned 2 Tablespoon Olive Oil 2 Tablespoon Cane Vinegar Salt and Pepper To Taste
Mix all ingredients in a bowl and adjust the seasoning. I like this one for seafood
½ head Green Cabbage, thin sliced ½ head Purple Cabbage, thin sliced 1 large Carrot, peeled, coarsely grated 1 cup Duke’s mayonnaise 1 Tablespoon Sugar 1 teaspoon Onion Powder 1 teaspoon Celery Salt 1 Tablespoon Atomic Horseradish Juice from ½ lemon Salt and Pepper To Taste Mix all ingredients in a bowl and adjust the seasoning
2 cups Sour Cream ½ cup Dukes mayonnaise 1 1 oz Pack Ranch Dressing Mix 1 oz Salted Butter, melted 6 oz Crystal Hot Sauce
1 teaspoon Sugar
Mix the sour cream, mayo and dressing packet together in a bowl. In a small pot, slowly melt the butter, Crystal and sugar together and make sure it is mixed well. Add this sauce back to the Ranch until it is as hot as you would like. It is best to add one ounce at a time and mix well each time. After you taste it, you can decide just how far you want to go!
1 cup Duke’s mayonnaise 1 cup Fage 5% greek yogurt 2 ounces Sriracha hot sauce Salt and pepper to taste Mix everything together and adjust the seasoning. My cousin Adam was watching me make a classic aioli in a blender one day. At the end of the process he asked, “Why don’t you just use mayonnaise?” I cant begin to tell you how annoyed I was but he had a point. Sometimes it’s just easier to use mayonnaise. Especially if you are mixing it with a strong flavor like Sriracha
2 cups crème fraiche 1 teaspoon Worcestershire Juice from ½ a Lemon ½ cup freshly grated Horseradish Salt and Pepper To Taste
Whisk everything together and adjust the seasoning. If you really like horseradish OR you are unsure about how strong you want it, feel free to start smaller and gradually add more and more. It doesn’t all have to be in there at once for it to come out right.
2 cups Chili Sauce
1 cup Ketchup
1 can Crowd Control(Southern Prohibition)
½ cup Fanta (aka Orange Drink)
1 ¼ cup Molasses
2 ounces Dijon Mustard
2 ounces Soy Sauce
1 Tablespoon Tabasco
½ teaspoon Cayenne Pepper
2 Tablespoon Chili Powder
2 Tablespoon Sweet Smoked Paprika
Stir everything together thoroughly, pour into a pot and then bring to a simmer on the stovetop. Stir often and wait until it has reduced by about half. Check for consistency and seasoning and then chill.
1 medium Onion, minced
4 cloves Garlic, minced
1 ½ tablespoons Olive Oil
5 cups Ketchup
1 bottle Colson’s beer
½ cup Apple Cider Vinegar
3 Tablespoons Worcestershire Sauce
2 Tablespoons Dijon Mustard
1 cup Dark Brown Sugar
1 ½ Tablespoons Sweet Smoked Paprika
2 teaspoons Onion Powder
½ teaspoon Crushed Red Pepper
2 teaspoons Ground Black Pepper
In a pot, gently sauté the onion and garlic in the olive oil until translucent and fragrant. Add the remaining ingredients to the pot and mix well. Bring to a simmer and let the sauce reduce by about half. With a stick blender, puree the sauce to give in a smoother consistency and then check for consistency and seasoning before you chill it.
