Recipes to try during CLT Taco Week

The second CLT Taco Week is happening April 15th through the 25th. You can get $3 specialty tacos from SouthBound and 19 other participating restaurants.

You can get your passport at and be entered to win some fun prizes.

To help us celebrate, the folks at SouthBound shared two recipes you can try at home. If you do, take a picture and tag us!

Tacos from SouthBound
Courtesy: SouthBound

Birria Taco Recipe

Step 1: Marinade
Marinade Ingredients:
• 3 Guajillo Peppers
• 1 – 7oz Can Chipotle in Adobo Sauce
• ¼ Cup Rice Vinegar
• ½ Cup Diced Tomatoes
• 5 Cloves Garlic
• 1 Tsp. Dried Oregano
• ½ Tsp. Smoked Paprika
• 1 Tsp. Cumin

Marinade Directions:
1. Roast the Guajillo Peppers for 10-15 mins.
2. Add all remaining ingredients to a blender and blend until a paste is created

Step 2: Protein
Protein Ingredients:
• Birria Marinade3
• SouthBound uses Whole smoked Brisket but a home cook can use chuck stew meat
• Salt

Protein Directions:
1. Marinate Meat in Birria Marinade for min. 1 hour
2. Sear Meat on both sides for about 3 minutes (you may need to cut your meat and
sear in batches)
3. Transfer meat to a bowl and set aside

Step 3: Sauce
Sauce Ingredients:
• 5 Ancho Chilies
• 5 Guajillo Chiles
• ¼ of a 7oz Can Chipotle in Adobo
• 10 Black Peppercorns
• 2 Cloves
• ½ Tbsp. Dried Thyme
• ½ Tbsp. Dried Oregano
• 2 Bay Leaves
• 2/3 tsp. Ground Cumin
• 2/3 tsp. Ground Ginger
• 1 Cinnamon Stick
• 10 Cloves Garlic
• 1 Medium Yellow Onion
• 2 Tbsp. Salt
• 5 Roma Tomatoes
• 1/3 Cup Apple Cider Vinegar
• 2 ½ Cups Water
• 1 Tbsp. Vegetable Oil

Sauce Directions:
1. Roast Ancho and Guajillo Chilies for 5-10 mins.
2. Add Oil to a pan and sauté onions, garlic and tomatoes until soft
3. Add remining seasonings, mix and cook for 5 mins on medium heat
4. Add Roasted Chiles and water, simmer for 5 mins
5. Add vinegar and blend the ingredients with a hand blender until smooth
6. Add meat to sauce in pot and braise for 3 to 3 ½ hours until meat shreds easily

Final Assembly Steps
Assembly Ingredients:
• Corn Tortillas
• Oaxacan Cheese

Assembly Directions:
1. Dip a corn tortilla into the top of the sauce and add it to a non-stick skillet over
medium-high heat
2. Flip over and then add a small handful of shredded meat and a handful of Oaxacan
3. Shape it into a quesadilla/taco and flip it over so it can get crispy and melty on
the other side
4. Transfer to a baking sheet and place in a 200 Degrees F oven while you work your
way through the rest of the Birria Tacos!

Avocado and Street Corn Taco from SouthBound
Courtesy: SouthBound

Avocado & Street Corn Taco

Recipe Ingredients:

• 8 Corn Tortillas
• Avocados (cut into 8 slices)
• 1 ½ Cup Modelo
• 3 Cups Vegetable Oil
• 1 Cup Flour
• 1 Egg, beaten
• Yellow Corn on the Cobb, Grilled/Charred
• ½ Lime
• 1 Tsp. Mayonnaise
• 1 Tsp. Mexican Crema or Sour Cream
• Red Cabbage, julienned
• 2 Tbsp. Cotija Cheese, Crumbled
• 3 Tbsp. Honey Lime Vinaigrette
• Pinch of Chile Powder


1. Combine julienned red cabbage and a honey lime vinaigrette of your choice
to create a red cabbage slaw
2. Cut corn kernels off of the cobb and combine with squeezed lime and Cotija
Cheese, mayonnaise and sour cream to make your Street Corn (Esquites)
3. Combine flour, Modelo and egg to create batter for the Avocado Slices
4. Heat a small pot of vegetable oil to 350 degrees
5. Batter each avocado slice at a time and place directly in hot oil to fry
until golden brown
6. Once avocado slice is removed, place on corn tortilla and top with the
Street Corn (Esquites, Red Cabbage Slaw mixture and freshly diced
avocados and sour cream (or you can get really fancy and make a jalapeno
7. Repeat as necessary for every taco
8. Eat the Taco(s) and ENJOY!

Learn more about SouthBound by going to or check them out on Facebook: @eatsouthbound