Ingredients
Method
Beef
- In a large skillet over high heat add ground beef and cook for 2-3 minutes. Then add all the dry ingredients and stir occasionally. When beef is almost cooked add tomato sauce and water and let it simmer for another 5 minutes.1 pounds ground beef, 1 teaspoon oregano, 1 teaspoon cumin powder, ½ teaspoon garlic powder, 1 teaspoon ground pepper, 1 teaspoon chili flakes , ½ cup tomato sauce/paste, salt , 1 tablespoon warm water
- Remove from heat and keep it warm and covered.
Chicken
- Place the chicken in slow cooker/multicooker. Feel free to cut the chicken breasts in two’s lengthwise, it will be easier to pull the chicken apart later.2 pounds chicken
- Add barbecue sauce, Worcester sauce, sugar and salt. Stir well from the bottom up until the chicken is evenly covered in the sauce mix.1 cup Barbecue sauce, 1 tablespoon Worcester sauce, 2 tablespoons brown sugar, 1 tablespoon salt
- Set timer to 4 hours.
- I like to pause after 2 hours and pull the chicken apart using two forks and then leave it to cook in the sauce for 2 more hours. When doing so, be careful not to scratch the surface of the slow cooker. Alternatively, you can pull the chicken apart when it will be fully cooked (after 4 hours).
Guacamole
- In a medium bowl muddle avocado, drizzle with lime juice, and leave aside while you cut the vegetables. When ready, add all the rest ingredients to avocado mash and stir to combine.4 avocado, 1 tomato, ½ onion, ½ cup fresh cilantro, 1 lime, ½ teaspoon sea salt, ¼ teaspoon black pepper, ½ garlic clove, 2-3 jalapeno
Taco Board
- For your taco board, the first thing you’ll need to do is to lay down some parchment paper all over the board.
- Place the condiment bowls in the center and organize them the way you like. Make sure to leave some room on the outside for your taco shells.
- Warm up the taco shells according to the taco shell package instructions.8 soft taco shells, 24 hard taco shells
- Taco no. 1 - Fill the soft taco shells with the cooked ground beef and organize them closely together on the board. Then, on top of the beef, add a layer of tomatoes, dollop of guacamole, sour cream, grated cheese, and garnish with freshly chopped cilantro leaves.1 to tomato, 2 cup semi-hard cheese, 1 cup sour cream, 1 bowl guacamole, ½ cup cilantro
- Taco no. 2 - Next, take your hard taco shells and fill with a heaping tablespoon of pulled chicken, add a layer of grated cheese and transfer to warmed up to 350 F oven. When cheese is melted, remove the taco shells, transfer to the board, organize and add a bit of red onion on top. Garnish with cilantro (optional).½ red onion, 2 cup semi-hard cheese, ½ cup fresh cilantro
- Fill the empty spaces with nacho chips of your choice.1 bag nachos
- Prepare an additional larger bowl with sour cream in case your guests would like to dip nachos in it or add to their
- Add spoons to the condiments where needed and serve!
Nutrition
Notes
- To Store. If you have leftovers, separate the components and store them separately in airtight containers to maintain freshness and prevent flavors from mingling too much.
- To Make Ahead. You can make the pulled pork, guac, and beef taco filling in advance and keep them in the fridge. You can reheat the chicken and beef right before assembling.