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Grilled Beef Tacos

Tacos may be my second favorite food after burgers because of their versatility. Without a doubt, these little friends have put Mexico among my dream travel sites.

Hello everyone, today we are going to prepare some spectacular roast pork tacos with their sauce.


1 whole boneless pork shoulder

5 or 6 tablespoons of soy sauce

2 tablespoons English or Worcestershire sauce (Lea & Perrins)

1 tbsp ground pepper

4 tablespoons minced garlic

The juice of 1 orange

2 or 3 tablespoons of salt (to taste)

3 or 4 tablespoons of mustard

corn tortillas for tacos

Red sauce

1 red bell pepper

3 whole tomatoes

1 white onion

1 huajillo chili


Start by cleaning the pork shoulder, removing the skin and excess fat (please don't throw away the skin), then cut it all up into thin fillets. Now we are going to season it, add soy sauce, Worcestershire sauce, pepper, ground garlic, the juice of 1 orange and salt to taste. Mix everything well, trying to get each meat fillet well coated with the marinade. Cover it with plastic wrap and leave it in the fridge overnight or at least 2 hours.

Meanwhile we will also prepare the skin to make pork rinds. Put a thin bed of salt on a tray and place the well-dried pork skin on it, skin side down. Put it in the fridge overnight or at least 2 hours. the next day, remove all the salt that has been stuck to the skin and dry it again. The drier it is, the crunchier the chicharron will be. Put it in the preheated oven at ???ºC for ???? minutes or until crisp.

Now prepare a delicious red sauce, in a pot place a red pepper, tomatoes, onion and a huajillo chili with a little water until it covers everything. Cook for 5 minutes or until the huajillo chili is soft and hydrated and immediately remove it, open it and remove all the seeds it has since this could make the sauce very spicy. Then put everything in a blender glass and blend until it reduces in size. Add a handful of fresh coriander, half an onion, raw garlic and salt and pepper to taste. Blend again until you have a specific and textured sauce. taste it and correct it by adding vinegar, salt or pepper. Booking.

Once the chicharron is completely crispy, removed from the oven, save the fat that has been released and cut it into small squares. Do the same with a white onion and a good handful of coriander. This is used to give tacos freshness.

It is time to prepare the meat, add a good amount of American or French mustard and mix everything well, making sure that each fillet is well covered. Turn on your grill and iron and now we are going to prepare the tacos.

Place the meat fillets directly on the heat, being careful not to burn them. These should be done very quickly as we cut them very thin. Then slice them or cut them very small and finally reheat them on the griddle with a splash of pork fat. At the same time, heat the tortillas and assemble them.

Tortilla, meat, sauce, onion with cilantro, pork rinds and enjoy. Couldn't ask for anything more! or well, a very cold beer and that's it.

As we always say:

If your plate doesn't look like our picture, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

This recipe is just a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:

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