Recipes

Simple, nostalgic tacos just like weeknight dinners growing up—seasoned ground beef, crunchy shells, and classic toppings made this a week night meal the family will love. Ingredients: For the Taco Meat: - 1 lb (450 g) ground chuck (80/20) - 2 tbsp (30 g) tomato paste - 1–2 tbsp taco seasoning (or Fiesta Dust) - 2–4 tbsp water - Optional: 1/4 cup diced onion For the Tacos: - 8–10 hard taco shells (or soft tortillas) - 1 cup shredded cheddar cheese - 1 cup shredded lettuce -

If you are a fan of Chipotle Bowls, this will be your new favorite. Made on the griddle for a fraction of the cost and delicious as it gets. The chicken thighs make this dish a new to go to. Give it a try, you won't regret it. Ingredients: Marinade: 2 tbsp Avocado oil 1 tbsp Hussey's Fiesta Dust 1 tbsp Hussey's Chicken Dust 1 small chipotle in adobo sauce (from a can, use more if you want it spicier) 1 1/2 pounds boneless chicken thighs. Corn Salsa: 1 can golden corn w/pepper

These Birria Tacos might just be the most flavorful tacos I’ve ever made at the Hussy House. We’re talking slow-cooked, tender beef shredded down and dipped into rich, savory birria consommé. Then, we griddle them until crispy with melty cheese and fold them into tacos that absolutely slap. Crunchy on the outside, juicy on the inside, and dunked straight into that broth… yeah, these are dangerously good groceries. In this video, I walk you through how to make authentic-style

Crispy, cheesy, bacony, garlicky—these Crack Chicken Tacos made on the Blackstone 36" griddle are the latest in my “Crack” series (think Crack Burgers / Crack Chicken Sandwich). We layer Chicken Dust + Fiesta Dust on juicy thighs, fold in bacon, onions, jalapeños, cream cheese, and freshly grated Colby-Jack… then shallow-fry the stuffed tortillas on the griddle till they’re louder than a bag of chips. You'll for sure say "That’s some good groceries". 🙌 Ingredients 7 slices b