Friday has finally arrived, and at Broc Smith’s house that can only mean one thing — taco night.
The kitchen at Smith’s bachelor pad is decked out with baskets of fresh red, orange, yellow and green peppers and the counter is packed with bunches of cilantro, oranges, limes and avocados. Smith — who owns Sarasota Liquor Locker and will show off his sangrita recipe in the video below — is busy adding several pounds of ground beef to two stovetop skillets. He turns up the heat, grabs his spices and gets ready to create a taco feast for himself and nearly 15 hungry friends.
3 lbs of ground beef
1 lb of chorizo
1 red pepper
1 yellow pepper
1 orange pepper
1 green pepper
2 large yellow onions
1 poblano pepper
1 red hot chili pepper
1 bag of Mexican cheese
Red pepper flakes
Fresh ground black pepper
Mexican chili powder
Corn tortillas, grilled
Grilled zuccini, squash and peppers seen in video (optional)
1. Brown ground beef and chorizo in skillet.
2. Add first round of spices (cumin, garlic powder, red pepper flakes, black pepper, chili powder, cayenne and paprika) to skillet.
3. Chop all peppers and onions and add to skillet.
4. Drain grease from skillet and add two cups of water.
5. Add second round of spices and worchestershire.
6. Simmer to let spices mesh together.
Finely chop cilantro and onion and put into a bowl. Juice a lime into the mixture and stir.
One bunch of cilantro
1 medium onion
3 small tomatoes
3 cloves garlic
Salt, pepper and cumin
Tabasco green pepper sauce
1. Half avocados and chop into chunks. Place in bowl.
2. Juice limes, rinse and chop cilantro, onion, tomatoes and garlic, and add to bowl.
3. Add salt, pepper, Tabasco green pepper sauce and cumin to taste.
Pinch of fresh ground pepper
Splash of Tabasco
1 shot of tequila
1. Juice lime, lemon and orange.
2. Add pepper and Tabasco and stir.
3. Pour shot of tequila.
4. Consume tequila and chase with sangrita.
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