Instructions

Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional but helps lessen the fat content, so I always do). Brown the ribs slightly on both sides (2 minutes each side). Transfer the browned ribs to a slow cooker or dutch oven for oven cooking.

In a large bowl, combine the chipotles, adobo sauce, onion, garlic, barbecue sauce (I love this one), lime juice, vinegar, bay leaves, cumin, salt, and broth together.

Whisk well and pour over the ribs in the dutch oven or slow cooker.

Cover and cook for 5 hours on high or 10 hours on low, until the meat is falling off the bone.

Allow the ribs to cool slightly in the sauce. If cooking in the oven, cook at 325°F for about 4 hours or until the meat is falling off the bone.

Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the rib meat. Using a metal spoon, skim any excess fat from the surface of the sauce in the slow cooker and throw away. Mix the sauce into the meat and season with salt to taste.

Heat 1 tablespoon light tasting olive oil or vegetable oil on a pan on high heat. Place 2 tortillas at a time for about 2 mins per side, or until golden and to your level of crispiness you like, folding the tortillas into taco shells as they cook.

Spoon the meat and sauce into prepared corn tortillas and serve with chopped fresh cilantro, avocado slices, pickled red onions and goat cheese.

Instructions

1. Combine vinegar, oil, garlic, a large pinch of salt in a salad bowl. Beat with a fork until combined into a dressing.

2. Add the cabbage and any vegetables, sprinkle lightly with more salt and pepper, and toss and serve immediately.

Instructions

If you have time - infuse the tequila in a mason jar or pitcher with a sliced jalapeño, with seeds, or 1/2 sliced habanero, with seeds. Set aside at room temp for 30 minutes (or longer, the longer you let the peppers infuse, the spicier it will be). You can also skip this step.

Make the simple syrup. In a small saucepan, combine equal parts of sugar and boiling water, with 1 chopped habanero. Stir until the sugar has dissolved. 

Make the margaritas by mixing together the tequila, habanero syrup, cointreau and lime juice in a cocktail shaker – I have this cute gold one) with some ice. Shake shake shake. Taste it to check. If you want it spicier, add a little more peppers or a little more of the simple syrup and let it it sit a little longer. If you want it sweeter, add some agave. Pour into chili salt dipped glasses filled with ice and add lime slices and peppers for garnish.

To make the Habanero Simple Syrup

1. 1/2 cup granulated sugar
2. 1/2 cup water
3. 1/2 a habanero pepper, chopped

Directions:

1. Heat 1/2 cup water over medium heat and bring it to a boil
2. Add the 1/2 cup of sugar to the boiling water and the chopped habaneros
3. Stir the syrup about 4 minutes 
4. Remove the syrup from the heat and allow to cool
5. Use or store in storage container and refrigerate. This syrup keeps for up to 6 months in the refrigerator!

To make the chili salt for the margarita rims

1. Combine 1 tablespoon chili powder with 1 teaspoon cayenne powder and 1 tablespoon seasalt, swipe a lime wedge on the rim of a glass and place bottom up in the mixture to coat the rim in the chili salt

To make the margaritas

1. Squeeze enough limes to make 1/2 cup juice (I usually need 6 or so) - you're definitely going to want a citrus juicer to help with this part.
2. Add ice to your cocktail shaker. Then add the lime juice, tequila, habanero syrup, and Cointreau to the shaker.
3. Shake, shake, shake!
4. Taste to check, add the agave if you like it a bit sweeter.
5. Pour into chili-salt-rimmed glasses filled with ice, garnish and serve.