This is one of our favorite meals. I'm reposting the entire recipe, word for word, because I'm terrified to lose it. Heidikins did a phenominal job. Here's the link to the recipe. I repeat, THE FOLLOWING IS NOT MY WORK. I JUST WANT TO MAKE SURE I ALWAYS HAVE ACCESS TO IT.
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgement)
salt and pepper
- Tortilla – you can make your own, mine came from a package.
- Cheese -it is a good idea to warm these two up so the cheese is a little melty.
- Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
- Rice – don’t be stingy now!
- Pork - I am actually salivating while writing this post…
- Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
- Pico de Gallo – I like extra pico, so I give myself an extra scoop.
- Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish.
- Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery.
- This is really best served with a cold Dr. Pepper with a few slices of lime squeezed into it, but if that seems like Dr. Pepper overload, your beverage of choice will probably be fine.