WINSTON-SALEM, N.C. (WGHP) — It’s cold outside, so turn up the heat in the kitchen!

Spice up your menu this winter with some Tex-Mex recipes. 

Shannon Smith stops by The Porch in Winston-Salem for some delicious dishes your whole family will love.

Burning Love Margarita

Ingredients:

  • 3 fresh strawberries
  • Dash Habanero Hot Sauce
  • 2 oz lunazul
  • 1 oz agave or simple syrup
  • 1.5 oz lime juice
  • .5 oz pineapple juice

Method:

  1. Muddle 2 strawberries in bottom of a shaker or large glass
  2. Add Tequila, hot sauce, agave or simple syrup, lime juice & pineapple juice
  3. Shake well and pour over ice
  4. Garnish with heart strawberry

Guajillo Coco Pork Tacos 

Ingredients

  • 4-5 lbs pork boneless shoulder or butt
  • 2 sliced white onions
Braising Liquid
  • 5 dried guajillo peppers (softened in boiling water for 15-20 min)
  • 1 cup Rice Vinegar
  • 1 cup Coconut Milk
  • 2 tablespoons chopped fresh ginger
  • 4-5 cloves fresh garlic
  • 1 can tomato paste 
  • 1 tablespoon cumin
  • 1 teaspoon sugar
  • 1 tablespoon salt
  • 1 tablepoon pepper

Method

  1. Lay sliced onions in the bottom of Dutch Oven
  2. Rub pork with salt & pepper and place in pan, fat side up
  3. Puree Braising Liquid Ingredients and pour over pork
  4. Cover tightly & roast at 325° for 4 – 5 hours or until pork falls apart
  5. Drain some liquid from the pan and separate onions & pork
  6. Shred Pork and mix with onions & gravy

Serve on warm corn tortillas & top with slaw, guacamole, fresh cilantro, hot sauce or your favorite toppings.

Family Favorite Mini Quesadillas

Ingredients

  • 8 corn tortillas
  • 1 can refried beans
  • 2 cups shredded cheese
  • Protein of your choice
  • ¼ cups Oil

Method

  1. Preheat oven to 350°
  2. Layer corn tortillas in a large cast iron skillet
  3. Add oil and brush on both sides of tortillas
  4. Heat tortillas in pan for 5-10 minutes or until warm
  5. Remove from oven and spread ½ of each tortillas with refried beans, cheese & protein
  6. Fold tortillas & press together
  7. Heat cast iron skillet on stovetop and add Mini Quesadillas.
  8. Cook 2-3 minutes on each side. Remove when they are golden brown on the outside.

Serve with sour cream, guacamole & hot sauce.

Skirt Steak Skillet Tacos

Ingredients

  • 2 lbs skirt steak
  • 1 tablespoon oil
  • Salt & pepper to taste

Marinade

  • ½ cup lime juice
  • ½ cup orange juice
  • ¼ cup Worcestershire Sauce
  • 1 fresh jalapeño
  • 1 tablespoon Cumin
  • 1 tablespoon Chile Powder
  • 1 teaspoon Salt 

Method

  1. Blend all marinade ingredients
  2. Marinate Steak in Marinade in a sealed ziplock bag for up to 8 hours (great morning prep for dinner)
  3. Heat a cast-iron skillet and add 1 T canola or vegetable oil
  4. Remove Skirt Steak from Marinade and add steak to the hot pan.
  5. Cook on each side for 3-4 minutes.
  6. Remove from heat and allow to rest for 10 minutes before slicing against the grain of the meat.
  7. Serve in warm flour tortillas with your favorite toppings!