Griff's Kitchen

Ingredients

Cilantro

½ cup Jalapeños

1tbsp Kosher Salt

juice of one Lime

28oz can Crushed Tomatoes

3 Garlic cloves

1 Onion (mild)

Procedure

1. Rinse the cilantro in cold water to remove dirt and debris

2. Quarter the onion and remove the outer skin

3. Juice the lime

4. Combine all ingredients in a food processor or a blender

5. Pulse until well blended

6. Serve immediately or refrigerate for later use

Source: Chef Jason Hill

Ingredients

Flour or Corn Tortillas (any size, as long as they will fit on your griddle or pan)

Taco-Seasoned Chicken, Steak or Ground Beef

Cheddar Cheese (grated)

Black Beans (canned or boiled & seasoned)

Pico de gallo

Procedure

1. Heat griddle or non-stick pan to 325°F

2. Place a flour tortilla on the griddle/pan

3. Sprinkle a few ounces of cheese evenly across the surface of the tortilla

4. Add a few tablespoons of black beans

5. Add a few ounces of seasoned chicken/steak/ground beef

6. Sprinkle a bit more cheese

7. Finish by adding a second tortilla

8. Flip and allow to cook until the second tortilla is crispy and the cheese has melted

9. Cut into triangles and serve with fresh salsa

Source: Ryan Griffin

Ingredients

1 tbsp Chili Powder

¼ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp Cayenne

¼ tsp Dried Oregano

½ tsp Paprika

2 tsp Ground Cumin

1 tsp Kosher Salt

Procedure

1. Grind each ingredient separately with a mortar and pestle.

2. Combine and store in a jar or zip-top bag.

Note: Add ½ tsp corn starch when seasoning ground beef to create a thicker sauce.