On National Taco Day, Bobby Flay serves 'em up

Friday, Oct. 4 is National Taco Day! Who better to help celebrate the glories of the taco than the master of Mexican cuisine, chef Bobby Flay? Here, Flay shares his signature recipes for pulled chicken tacos, braised pork shoulder tacos and spicy pineapple margaritas.

Pulled chicken taco
Servings:

Makes 15 servings

Ingredients

  • For pickled saffron onions:

    • Pinch saffron
    • 1/4 cup boiling water
    • 1/2 cup white wine vinegar
    • 1 tablespoon salt
    • 1 1/2 tablespoons sugar
    • 1 small red onion, sliced thinly
  • For piquillo pepper relish:

    • 8 piquillo peppers, small dice
    • 1 serrano chile
    • 1 tablespoon extra-virgin olive oil
    • Salt and freshly cracked black pepper
    • 1 tablespoon aged sherry vinegar
    • 1 tablespoon honey
    • 3 tablespoons chopped flat leaf parsley
  • For Spanish spice rub:

    • 1 tablespoon Spanish smoked paprika, sweet
    • 1 tablespoon good quality paprika
    • 1 teaspoon ground fennel
    • 1 teaspoon ground mustard
    • 1 teaspoon ground cumin
    • 1 tablespoon salt
  • For taco:

    • 2 pounds boneless, skinless chicken thighs
    • 3 tablespoons Spanish spice rub
    • 3 tablespoons extra-virgin olive oil
    • 1 medium Spanish onion, diced
    • 6 garlic cloves, smashed but left whole
    • 8 sprigs of fresh thyme
    • 1 28-ounce can San Marzano whole peeled tomatoes, drained from their liquid
    • 2 cups low-sodium chicken stock
    • 4 ounces aged Manchego cheese, finely grated
    • Piquillo pepper relish
    • Saffron pickled onions
    • 15 soft corn tortillas

Preparation

Baking Directions:

Braised pork shoulder taco
Servings:

Makes 15 servings

Ingredients

  • For jicama cabbage slaw:

    • 1/4 cup fresh lime juice
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 1 small jicama, peeled and finely julienned
    • 1/2 head Napa cabbage, finely shredded
    • 2 tablespoons cilantro leaves, chopped
  • For taco:

    • For taco:
    • 3 pounds, boneless pork shoulder, fat cap removed, cut into 1-inch cubes
    • 3 tablespoons ancho chile powder
    • 2 tablespoons New Mexican chile powder (can substitute good quality basic chile powder)
    • 1 teaspoon arbol chile powder (can substitute cayenne)
    • 2 tablespoons salt
    • 1 tablespoon canola oil
    • 1 medium Spanish onion, diced
    • 10 cloves garlic, smashed but left whole
    • 2 cups low-sodium chicken stock
    • 1 1/2 cups pineapple juice, good quality
    • 1 cup pomegranate juice, good quality
    • 1 cup of your favorite brand barbecue sauce
    • 15 large radicchio leaves
    • 1/2 cup pomegranate seeds

Preparation

Baking Directions:

Spicy pineapple margarita
Servings:

Makes 4 servings

Ingredients

    • 2 cups fresh pineapple juice
    • 1 cup coarsely chopped fresh pineapple
    • 1 fresno chile, coarsely chopped
    • 6 ounces reposada tequila, such as Hornitos
    • Ice cubes

Preparation

Baking Directions:

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