Elevated Taco Tuesday: A Gourmet Twist on Tacos, Charcuterie, & Spicy Lemon Margaritas
- Kievonna
- Oct 7
- 4 min read
It all started with a pot of beef bone broth simmering slowly on my stove. I had combined short ribs, oxtail, and beef neckbones with aromatics like turmeric and ginger. At first glance, these ingredients might seem slightly at odds with traditional Mexican flavors, but they created a beautifully layered base to work from.
This wasn’t a last-minute dinner. I knew I wanted to do something special, something that felt indulgent but grounded. As the beef simmered, I started planning the rest of the menu. I imagined how each element would work together to create an experience rather than just a meal.
Once the beef had tenderized to perfection, I pulled the meat from the pot. It was tender, rich, and fragrant, far too good to be set aside for another day. I decided to build upon this foundation with a birria-inspired simmer sauce that would soak into the shredded beef and give it that deep, spiced, tangy flavor I love in Mexican cooking. The result was a base that could hold its own inside a warm tortilla, layered with queso, cilantro, and a squeeze of lime.
But I didn’t want tacos alone. I wanted the spread to feel abundant and thoughtful. I began sketching out a Mexican-inspired charcuterie and cheese board, imagining how the meats and cheeses would echo and contrast the flavors of the tacos. Mezcal and salted lime salami for smokiness, chipotle mole salami for heat, fig and chili sheep’s milk cheese for sweet-spicy depth, chipotle gouda and manchego for familiar comfort. A touch of sour cherry jam for sweetness, Cholula for heat, and cilantro for brightness. It became a centerpiece for the table, a conversation starter before the tacos even arrived.
To round it out, I knew the cocktails had to set the tone. I made spicy lemon margaritas with a chipotle honey and tajin rim, garnished with thinly sliced red chilies and lemon. And because no Taco Tuesday in my house starts without a little ceremony, I mixed jalapeño shooters with lime and pickled jalapeño brine, topped with a single slice floating on top. They’re simple, sharp, and the perfect opening act.
The combination of cuts, short rib, oxtail, and beef neckbones, resulted in a shredded beef mixture that was deeply savory and dimensional. It became a canvas for warm spices, bright citrus, and bold flavors.
If you’re starting from scratch, follow the same instructions for making bone broth and set aside four to five hours to simmer the beef low and slow. Once it’s tender and infused with flavor, you’ll be ready to build layers of depth with your simmer sauce, prepare your board and cocktails, and create a spread that feels both indulgent and intentional.
Cuisine / Inspiration: Mexican-inspired flavors with an elevated twist
Serves: 4–6
Cooking Time: Several hours for broth plus 1 hour for simmer sauce
Skill Level: Intermediate
This wasn’t just a regular Taco Tuesday, it was an experience. A gathering of bold flavors, slow cooking, and intentional hosting. From the depth of the broth to the tangy rim of the margarita glasses, every detail spoke to flavor and flair.
Insert the gallery here
The Recipe : Shredded Beef Tacos, Mexican Inspired Charcuteria & Quesos, Spicy Lemon Margaritas, Jalapeño Shooters
For the Broth:
Your choice of beef, I used Short rib, oxtail, and beef neckbones
Aromatics (onion, garlic, herbs)
For the Simmer Sauce:
Olive oil
Onion, garlic, red bell pepper, chopped cilantro
Beef bone broth plus a splash of water
Smoked paprika, salt, red pepper, chili powder, cumin
Chipotles in adobo
Red wine vinegar
For the Tacos:
Shredded beef
Flour or corn tortillas (guest’s choice)
Fresh cilantro
Shredded queso
Lime wedges
For the Charcuterie Board:
Meats: Mezcal and Salted Lime Salami, Chipotle Mole Salami
Cheeses: Fig and Chili Sheep’s Milk, Chipotle Gouda, Manchego
Accompaniments: Sour cherry jam, Cholula, cilantro, sweet potato tortilla chips, Warmed tortillas
For the Cocktails:
Spicy Lemon Margaritas (lemon juice, simple syrup, orange liqueur, agave tequila, chipotle honey and tajin rim, fresh red chilies)
Jalapeño Shots (tequila, lime, pickled jalapeño brine, topped with a single jalapeño slice)
Step 1: Make the Broth
Simmer short rib, oxtail, and beef neckbones low and slow to extract every ounce of flavor. Once done, remove the meat and set aside for shredding. (Link to your full bone broth recipe here for exact technique.)
Step 2: Build the Simmer Sauce
In a pot, sauté onion, garlic, red bell pepper, and cilantro in olive oil. Pour in a few ladles of bone broth and a splash of water, just enough to loosen but not dilute. Add smoked paprika, chili powder, cumin, chipotles in adobo, salt, red pepper, and a few dashes of red wine vinegar.
Step 3: Enrich the Meat
Shred the beef from the bones and place it into the simmering sauce. Let it cook low and slow for at least an hour so it absorbs every layer of flavor.
Step 4: Prep the Board and Cocktails
While the beef simmers, assemble a Mexican and Spanish-themed charcuterie board with spicy meats, bold cheeses, sweet accompaniments, and chips. Rim margarita glasses with chipotle honey and tajin. Mix spicy lemon margaritas and jalapeño shots to set the mood.
Step 5: Assemble the Tacos
Once the beef reaches that perfectly tender point, assemble tacos on flour or corn tortillas. Add shredded beef, cilantro, queso, and a squeeze of lime.
Letting the meat rest in the simmer sauce for a long time makes it deeply flavorful, almost birria-like.
The charcuterie board doubles as a starter and conversation piece.
Spicy margaritas and jalapeño shots elevate the vibe from casual to celebratory.
Final Thoughts / Recommendation
My goal was to honor Mexican flavors while infusing my own style, and I believe I hit the nail on the head. This elevated Taco Tuesday is proof that even the most casual traditions can become luxurious, communal, and memorable. I hope you find as much joy in my recipes as I took in making them.
Thank you for joining me at the table, for sharing in the joy of every bite and every sip. Until next time, may your days be full of flavor and your glass never empty… 🍷 If you haven’t already, subscribe so you’ll be part of my next culinary adventure.
Comments