Create a tasty taco bar with crispy fried chicken and more

For the chipotle bean sauce, puree all ingredients well and season well with salt. For best results, allow to sit over night, then strain through fine mesh strainer. Can be made a week in advance.

For the pickled red onion, bring vinegar to a boil, add sugar salt and all spices. Remove from heat and pour over the julienned onions, allow to steep together. When cooled add the beet juice and stir well. Cool and reserve for later use.

To make the tacos, on a hot griddle or medium temperature grill, lightly brown the tortillas approximately 30-45 seconds a side. This should be done right before serving. Tortillas can be kept, wrapped in a towel, for a few minutes prior to serving. In a sauté pan, heat the olive oil over high heat. Add the raw shrimp and sauté for 1-2 minutes until just barely cooked. Add the cooked bacon and combine for 15 seconds. Add the spicy chipotle bean sauce and toss until hot. Add juice from half of a lime. Taste and adjust seasoning, remove from heat.

To plate, place the six tortillas on a large platter or wooden board. Top each with shrimp and bacon mixture. Garnish with chopped avocado, pickled onions, and fresh cilantro sprigs. Serve.

For the fennel slaw, mix all ingredients in a bowl and let stand for 30 minutes. For the buttermilk dressing, mix ingredients well and season with salt.

To make the tacos, place chicken pieces in buttermilk and keep in refrigerator 2 hours before cooking. On a hot griddle or medium temperature grill, lightly brown the tortillas, approximately 30-45 seconds a side. (This should be done right before serving...tortillas can be kept, wrapped in a towel, for a few minutes prior to serving). Place oil in a large, deep sauté pan and place over high heat. Drain chicken from buttermilk and dredge in flour-panko mixture. Shake off excess. Once oil is hot (approximately 375 degrees F), place chicken pieces in hot oil and keep turning until golden brown and cooked thru (approximately 2-3 minutes, depending on how big pieces are). Remove from oil with slotted spoon and place on paper towels to remove excess oil.

To plate, place the tortillas on a large platter or wooden board, and divide the fried chicken equally. Top with a spoonful of the fennel slaw. Spoon on the buttermilk dressing and garnish with a cilantro sprig. Serve.

For the spicy cucumber, mix together all of the above ingredients. Let marinated for 2 minutes, strain and reserve. Should be made day of serving.

For the pork, combine all dry seasonings well and rub on the pork shoulder. Let sit overnight wrapped in the refrigerator. Next day, over high heat, sear shoulder on all sides, approximately 3 minutes each side, on grill. In separate pan, brown onions, celery, garlic, and carrots in 2 ounces of olive oil. Place in deep pan. Place seared pork to the pan. Add stock, milled tomato, chile de arbol, rosemary, and thyme. Cover in 2 layers of plastic wrap and one layer of foil. Cook slow in 300 degree F oven for 3 hours or until tender. Let rest overnight in liquid. Next day, pull the meat and add a little of cooking liquid to keep moist.

To make the tacos, on a hot griddle or medium temperature grill, lightly brown the tortillas, approximately 30-45 seconds a side. (This should be done right before serving...tortillas can be kept, wrapped in a towel, for a few minutes prior to serving). Place the tortillas on a large platter or wooden board. Divide the hot braised pork evenly onto the tortillas. Garnished with cucumbers and cilantro sprigs. Serve.