Smoky Rojo Taco


  1. Fry taco shells crisp, make jicama slaw and set aside.
  2. Make smashed avocado, set aside.
  3. Toss pork in a mixture of Tres Cocinas chipotle paste and Corona Beer – 2 tablespoons of each per 6 ounces of pork, place in pan or on a griddle to heat.
  4. To assemble – take the taco shells and add 3 ounces of heated pork to each, sprinkle with Cotija cheese, add jicama slaw, salsa, avocado smash and sprinkle with additional Cotija cheese and green onions.


  • 6 oz Sadler’s Smokehouse® Pulled Pork
  • 2 ea Flour tortillas, fried crispy for taco shell
  • 2 oz smoky chipotle salsa
  • 2 oz Jicama Slaw, (red wine vinegar, shredded Jicama, carrots, onion, cilantro and taco seasoning)
  • cheese, cotija, crumbled, as needed
  • 1 tbsp ea avocado, (smashed & Mexican spiced seasoned)
  • Crema, as needed for garnish
  • onion(s), green, chopped, as needed for garnish