Elda’s Kitchen Ginger Teriyaki and Jala-Hot Cooking & Grilling Sauces


For Pork Tacos:
2-3 pounds pork shoulder roast
1 to 2 cans vegetable stock
1 bottle Elda’s Kitchen Ginger Teriyaki Cooking & Grilling Sauce
flour tortillas

For Beef Tacos:
1-2 pounds beef sirloin
juice from 1 lemon
1 bottle Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce
corn tortillas

Taco Bar Ingredients (choose your favorites):
shredded cabbage
shredded iceberg lettuce
shredded cheese of your choice
chopped red or yellow onion
chopped fresh cilantro
cherub tomatoes
fresh salsa of your choice
cut up avocado
pineapple chunks
fresh lime wedges
sour cream


Bite Size Nachos


Directions – Pork Tacos

Pour vegetable stock and Elda’s Kitchen Ginger Teriyaki Sauce into a slow cooker.  Mix well.  Place pork roast into slow cooker and cook on high for 5 to 6 hours or until internal temperature reaches 190 degrees.  Do not undercook.  Remove roast from crock pot and let sit for 20 minutes.  Pull meat apart using a fork. 

Place pulled pork, cabbage, red onion, pineapple and cilantro onto a flour tortilla.  Top with a drizzle of Elda’s Kitchen Ginger Teriyaki Sauce. 

Directions – Beef Tacos

Cut sirloin steak into slices and place into bowl.  Pour Elda’s Kitchen Jala-Hot Sauce over beef slices.  Mix well.  Let beef marinate for 20 minutes.  Lift slices, removing excess marinade and cook using a griddle or frying pan until beef slices are medium to well done.  Remove from heat.  Let sit for 3 to 5 minutes.  Cut slices into strips. 

Place beef strips, lettuce, tomatoes, cheese, avocado and salsa onto a corn tortilla.  Top with a drizzle of Elda’s Kitchen Jala-Hot Sauce and freshly squeezed lime juice. 

Brie’s Note:

My taco bars are always unique as I like to use whatever I find in my refrigerator or in my garden.  Be creative!  I’ve added fresh radishes, cucumber and even zucchini to my tacos, as well as experimenting with other Elda’s Kitchen Sauces.  These tacos are two of my favorites! 

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