Sparkler- Style Layered Taco Skewers with El Jefe Ranch
If you're looking for a different way to do taco night on the grill, these Layered Taco Skewers are worth a spot in the rotation. Ground beef and pork are seasoned with El Jefe Honey Adobo Taco Rub, spread between tortillas, then stacked, sliced, skewered, and grilled until the edges are lightly crisp and the layers hold together.
The real fun is in the presentation. Once sliced, the layers create a striped look that shows off every ingredient and makes these skewers stand out on the table. The Honey Adobo seasoning brings smoky flavor, a touch of sweetness, and just enough heat, while a quick drizzle of El Jefe Ranch ties everything together.
They're easy to make for cookouts, game days, or a weekend dinner on the patio, and they're guaranteed to get a few questions when people see them come off the grill.
Sparkler- Style Layered Taco Skewers with El Jefe Ranch
PS Seasoning
20 minutes
30 minutes
If you're looking for a different way to do taco night on the grill, these Layered Taco Skewers are worth a spot in the rotation. Ground beef and pork are seasoned with El Jefe Honey Adobo Taco Rub, spread between tortillas, then stacked, sliced, ...
Ingredients
1 LB – Ground Beef
1 LB – Ground Pork
¼ Cup – Red Onion, fine diced
¼ Cup – Red Pepper, fine diced
2 – Jalapeno – Fine Diced
¼ Cup – El Jefe Honey Adobo Taco Rub
12 – Large Tortillas
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½ Cup – Ranch Dressing
½ Cup – El Jefe Honey Adobo Taco Sauce
Directions
Preheat the grill to 350°F (medium-high) and set it up for indirect grilling.
Combine the ground beef, ground pork, diced red onion, diced red pepper, diced jalapeños, and El Jefe Adobo Honey BBQ Taco Seasoning & Rub in a bowl. Mix well until the meat block turns slightly tacky and holds together.
Trim the rounded edges off each tortilla so you are left with squares.
Spread a thin, even layer of the meat mixture onto each tortilla square, about ⅓ cup per square.
Stack the squares six high.
Cut each stack into 4 equal rectangles, then turn the rectangles on their sides so the layers face up.
Stack the rectangles together.
Repeat steps 5 through 7 with the remaining six squares, then combine both stacks into one.
Run 4 skewers through the stack in equal sections.
Cut between the skewers. You should be left with 4 layered skewers.
Grill the skewers over indirect heat, rotating every few minutes so they cook evenly and the layered edges crisp.
Pull the skewers at 155°F internal and rest them for about 10 minutes. Carryover will bring a ground beef and pork blend up to the 160°F food-safe minimum during the rest.
Make the El Jefe ranch by whisking the ranch dressing and Bueno Picante El Jefe Adobo BBQ Taco Sauce until fully blended.
Drizzle the skewers with El Jefe ranch and serve.
