These also make a great meat option for a taco bar. Now, you don’t have to smoke them. You can also make them on a gas or charcoal grill. The trick is to cook them away from indirect heat. This allows ...

Perhaps my favorite way to serve these tacos is by turning them into a Birria-inspired ... Transfer the chicken to a cutting board and use two forks to shred the meat into bite-sized pieces. Pile the ...

Serve it on Taco Tuesday or on busy days where the ... and all the seasonings on top of the meat. Pour chicken broth over all ...

Shred the meat and place in a large mixing bowl ... To serve, fill the tacos with the chicken, avocado, tomatoes, lettuce and coriander, with extra sauce on the side.

A carbonara is a wonderful pasta for a weeknight, but Ali Slagle takes it to new heights with her mortadella carbonara, which ...

I used ground turkey, but you can substitute in beef, pork, chicken ... here’s my taco seasoning meatball recipe. These are incredibly tender, juicy (surprising for turkey meat), and gently ...

Pro tip: Do like the staff and add bacon and avocado to the chicken for a club-inspired ... The crowd favorite, though, is the birria, in tacos loaded with stewed meat and cheese and served ...

Esse offers a handful of tacos, including pork, chicken, mushrooms ... taco is the rib-eye ($5.95), a razor-thin portion of meat seared on the flattop, creating a concentrated beefy flavor.

Or meat juicy and tender ... For ground beef tacos, smoked chicken tacos, or any others, preheat the oven to 350 degrees Fahrenheit and evenly space your tacos out on a foil-lined baking sheet.