Yields 8 �10 servings

Ingredients:

1/2 cup Bolner’s Fiesta Brand Pork Rub
8-10 lb. bone-in pork shoulder
1/4 cup yellow or honey mustard
Kaiser rolls
Your favorite BBQ sauce.
Garnishes (e.g., coleslaw, pickles, onions)

Directions:

1. Pat pork shoulder dry with paper towels. Score fat cap with sharp kitchen knife in a cross-hatch pattern, 1/4�deep
2. Rub a thin coat of mustard over all sides of the pork shoulder. Season generously on all sides with Fiesta Pork Rub.
   Pro Tip �apply mustard & rub and wrap tightly with plastic wrap, then place in the fridge overnight for maximum flavor
3. Heat your smoker or pellet grill to 250F and put the pork shoulder on the grate with the fat cap up
4. Smoke for 60-90 minutes per pound until the pork shoulder reaches 200F internal temperature.
   Pro Tip �the pork may “stall�at 160F for up to 4 hours; if desired, wrap tightly in aluminum foil at this point to speed up cooking time
5. Let pork rest for at least an hour in an aluminum pan. Shred pork using two forks and sprinkle the freshly shredded pork with Fiesta Pork Rub as a finishing touch
6. Stack pulled pork on a Kaiser roll & top with your favorite BBQ sauce and garnishes! (Note �pulled pork reheats very well�em>if you have leftovers!)

Ingredients:

Chuck roast (3-4 lbs.)
2 tbsp yellow mustard
1/3 cup  Bolner’s Fiesta Brand Uncle Chris�Gourmet Steak Seasoning
1 cup spritzing liquid (beef broth, apple cider vinegar, Worcestershire, or even water)
4 tbsp butter
1 large sweet onion, sliced
8 oz. mushrooms, sliced
3 tbsp Bolner’s Fiesta Brand Garlic Pepper
1 bottle of your favorite BBQ sauce
6 hoagie buns

Directions:

1) Coat the chuck roast with yellow mustard and generously apply Uncle Chris�seasoning on all sides. For maximum flavor, rest the seasoned meat in the fridge for up to 12 hours prior to cooking.
2) Heat your smoker to 225F and add the seasoned meat. Smoke the chuck roast until the internal temperature reaches 160F (approximately 3-4 hours). Spritz the meat every 30 minutes while smoking to help build that delicious bark.
3) When chuck roast reaches 160F, remove from the smoker and wrap tightly in peach butcher paper or aluminum foil. The peach butcher paper helps develop slightly better bark, but foil will also work fine.
4) Return the wrapped roast to the smoker and continue smoking until the internal temperature reaches 205F. Remove and let rest in the butcher paper or foil for 30 minutes to redistribute the juices.
5) While the meat is resting, combine butter, sliced mushrooms, sliced onion, and Fiesta Garlic Pepper in a large skillet on medium heat. Stir occasionally until onions are translucent and mushrooms are tender. Set aside.
6) Use two forks to shred the smoked chuck roast in a large bowl or aluminum pan.
7) Slice each hoagie roll 2/3 of the way through. Add two large scoops of shredded beef, top the beef with two scoops of the onion/mushroom mix, and then add your favorite BBQ sauce to taste.

Ingredients:

1 tsp. Bolner’s Fiesta Jalapeño Salt
2 tsp. iodized salt
2 tsp. Bolner’s Fiesta Season-It-All
1 tbsp. Bolner’s Fiesta Onion Powder
4 large russet potatoes
1 lb. sliced bacon
3/4 cup heavy cream
2 cups shredded sharp cheddar
1 cup sour cream
1 bunch green onions

Directions:

1. Rinse and skin potatoes. Dice into 1/2�chunks.
2. Place potatoes in 5 qt. Dutch oven or stockpot and add enough water to just cover the potatoes. Add 1 tsp. Bolner’s Fiesta Jalapeño Salt and 2 tsp. iodized salt to the water and stir briefly to mix.
3. Boil uncovered over medium heat for approximately 15 minutes, until potatoes are fork tender.
4. While potatoes are boiling, fry bacon in skillet until crisp and set aside. This step can be done in advance if time allows.
5. Once potatoes are fork tender, add 1 tbsp. Bolner’s Fiesta Onion Powder and use immersion blender or whisk to blend approximately half of the cooked potatoes. Consistency should be creamy with 1/4 �1/2�chunks of potato.
6. Whisk 3/4 cup heavy cream, half of the cooked bacon, and 2 tsp. Bolner’s Fiesta Season-It-All into the soup and stir until blended. Taste test at this point and add more Jalapeño Salt and/or Season-It-All depending on your personal preference.
7. Ladle soup into bowls. Top with sharp cheddar, remaining bacon, sour cream, and green onions…then dig in!

Ingredients:

10 oz. can RO-TEL (Diced Tomatoes and Green Chilies)
27 oz. can pinto beans
16 oz can refried beans
1 cup sour cream
1 tsp salt
½ cup diced pickled jalapenos
2 cups shredded Oaxaca cheese
2 tsp Bolner’s Fiesta Brand Minced Onion
1 tsp Bolner’s Fiesta Brand Smoked Paprika
2 tsp Bolner’s Fiesta Brand Comino (Cumin)
2 tsp Bolner’s Fiesta Brand Garlic Powder
1 tsp Bolner’s Fiesta Brand Ground Black Pepper
2 tsp Bolner’s Fiesta Brand Taco Seasoning
Chips, for dipping
Optional Garnishes: cilantro, green onion, white onion, sliced jalapenos, diced tomatoes or avocado

Directions:

1. In a large mixing bowl combine RO-TEL, pinto beans, refried beans, pickled jalapenos, and all
   spices except for the Taco Seasoning. Stir until everything is well incorporated. Add the mixed
   contents to a cast iron skillet or oven safe baking dish.
2. Combine the Taco Seasoning and sour cream and stir until mixed well. Evenly spread the sour
   cream mixture over the bean mixture.
3. Top with the shredded Oaxaca cheese, spreading it evenly over the top.
4. Bake for 12-15 minutes at 375 degrees.
5. Serve immediately!

Ingredients:

Game meat – large pieces of game, such as ham, shoulders, backstrap, geese, and duck
2 cups of oil
1 can of beer or 1 cup vinegar
4 teaspoons Fiesta Wild Game Rub
Slices of bacon (as required)

Directions:

1) Mix ingredients together to create a marinade.
2) Marinade meat in refrigerator overnight, turning once.
3) Discard juices and slice game meat into bite sized pieces.
4) Wrap game in bacon slices and barbecue or bake over moderate heat until done
5) For geese and roasts cook about 3-4 hours, backstrap 45 minutes.
6) For smaller pieces (steaks, doves, quail, etc.) barbecue, bake, braise or fry as preferred.
PRO TIP: Sprinkle Fiesta Wild Game Rub on game at least two hours before cooking (overnight is best).

Ingredients:

Crunchwrap Ingredients:
2 lbs. boneless skinless chicken thighs (approximately 6 thighs)
1/4 cup Fiesta Fajita Seasoning
2 tbsp butter
2 tbsp Fiesta Mesquite Fajita Seasoning
2 cups Mexican-style shredded cheese
1 large sweet onion, sliced into ¼ inch strips
1 green bell pepper, sliced into ¼ inch strips
1 red bell pepper, sliced into ¼ inch strips
1 medium ripe avocado, diced
1 beefsteak tomato, diced
3 cups shredded iceberg lettuce
6 extra-large flour tortillas
6 crunchy tostada shells (can substitute crunchy taco shells, broken in half)
1/4 cup vegetable oil
Aluminum foil

Dipping Sauce Ingredients:
1 cup sour cream
2 tbsp hot sauce
1 tbsp Fiesta Mesquite Fajita Seasoning

Directions:

1) Season chicken thighs generously with Fajita Seasoning 30 minutes prior to smoking. Stack sliced peppers, onion, butter, and 2 tbsp Mesquite Fajita Seasoning on large sheet of aluminum foil, fold edges to form a packet.
2) Preheat smoker to 250F, add the seasoned chicken thighs and foil packet to the smoker and smoke for 1.5 �2 hours turning foil packet over every 30 minutes.
3) Mix 1 cup sour cream, 2 tbsp of your favorite hot sauce, and 1 tbsp Mesquite Fajita Seasoning in a small bowl. Set aside and refrigerate.
4) When chicken thighs reach 175F internal temperature, remove along with the foil packet, rest for 15 minutes then shred chicken with two forks.
5) Add shredded chicken, vegetables, and cheese to center of tortilla. Place the tostada shell on top of the meat & vegetables. Add lettuce, tomato, avocado on top of tostada shell.
6) Heat 2 tbsp vegetable oil in a skillet over medium heat. Fold edges of tortilla toward center and fold the crosswise edges toward the center to make a wrap. Place the wrap seam side down and cook for 2-3 minutes to create a seal. Flip and cook for an additional 2-3 minutes until the tortilla is golden brown.

Ingredients:

3-4 lb. lean beef roast (e.g. top/bottom/eye of round, sirloin tip) or venison roast
Bolner’s Fiesta Jerky Seasoning

Directions:

1) Using a sharp knife, slice the roast crosswise into 1/4�strips (Pro Tip �put your meat in the freezer for a couple of hours to make thin slices easier to cut).
2) Generously season meat strips on all sides with Bolner’s Fiesta Jerky Seasoning (approximately 2 tbsp per pound of meat).
3) Preheat oven or pellet grill to 180 degrees. If using oven, place seasoned meat strips (evenly spaced) onto wire racks, and place the wire racks atop baking sheets. If using pellet grill, meat strips can be placed directly on the grill grates or onto wire racks / grill mats if available.
4) Cook jerky for 4 – 5 hours, testing for texture around the 3-hour mark. The jerky should bend but not snap and have a dry vs. rubbery feel. (Pro Tip â€?hold the jerky up to light; if you can see light through the jerky, it is done)
5) Remove jerky from heat and let cool on wire racks.
6) Once jerky has cooled, dig in before it disappears!

Ingredients:

�2 lbs. ground pork (or ground beef)
�10 tablespoons Bolner’s Fiesta Brand Chorizo Mix
�3 ounces distilled white vinegar
�1 teaspoon salt (optional or to taste)
�4 -6 large eggs, beaten
�6-8 small corn or flour tortillas
�1/2 cup shredded cheddar cheese
�Sliced jalapeños (to taste)

Directions:

1) In a large bowl, add the ground pork (or beef) and the Fiesta Chorizo Mix.
2) Using your hands or a fork, mix the pork and spices together until well combined.
3) Pour the vinegar over the pork mixture. Continue to mix until the vinegar is evenly distributed throughout the meat. If the mixture feels too dry, you can add a little water to get a slightly moist consistency.
4) Cover the bowl with plastic wrap and refrigerate for at least 1 to 2 hours, or overnight.
5) The chorizo mixture can now be cooked and crumbled in a skillet over medium heat until it’s fully cooked (about 8-10 minutes).
6) In the same skillet, pour in the beaten eggs and scramble until cooked to your preference.
7) Continue breaking apart the chorizo and eggs with a spatula until mixed thoroughly.
8) Heat the tortillas in a dry skillet or microwave.
9) Assemble the tacos by placing a spoonful of the chorizo and egg mixture on the tortilla.
10) Sprinkle shredded cheddar cheese over the hot chorizo and eggs so it melts. Add sliced jalapeños on top. Serve and enjoy the tacos while they’re warm.

NOTE: Garnish with additional ingredients such as, diced onion, cilantro, sour cream, or salsa according to your preference.

Recipe Instructions:
Heat the oil in a skillet and brown the meat. Add the water and the entire contents of Taco Seasoning sample packet. SIMMER the meat on low heat until done (about 20-30 minutes). Fill the taco shells with meat and garnish. Enjoy!

Taco Seasoning Ingredients:
Spices, Salt, and Garlic and Paprika

Taco Seasoning Nutrition Facts:
Serving size: 1/4 tsp (1g), Amounts per Serving: Calories 0g, Total Fat 0g (0% DV*), Sodium 130mg (5% DV*), Total Carb. 0g (0% DV*), Protein 0g *The % Daily Values (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.