Tampico Spice Company
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Recipes - Meat And Poultry

Serves 4 to 6
  • 1 cup Orange Juice
  • 1 cup Belgian Ale (Shocktop Used) 
  • 2/3 cup tequila
  • Juice of 2 limes
  • Juice of Lemon
  • 1/2 medium onion, minced
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons Tampico's Mexican Oregano, dried
  • 1 teaspoon achiote paste
  • 1 teaspoon Tampico's Cumin, ground
  • 1 teaspoon Tampico's Cayenne Pepper
  • 6 Shoulder pork chops, 12-14 ounces each
  • Warm corn tortillas
  • Chopped onions and cilantro, and lime and orange wedges, for garnish


  1. The night before you plan to barbecue, combine the marinade ingredients in a blender or food processor. Pour the marinade over the pork in a plastic bag. Refrigerate the chops overnight.
  2. Prepare the smoker for barbecuing, bringring the temperature 200°F to 220°F.
  3. Drain the pork, reserving all of the marinade if you plan to baste the meat during cooking. Let the chops sit at room temperature for 30 minutes.
  4. Transfer the chops to smoker. Cook for 2-1/2 to 2-3/4 hours, basting at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker.
  5. When your done, the pork will pull easily away from the fat and bone. Allow the chops to sit at room temperature for 10 to 15 mins and pulll the pork into shreds. Arrange the pork on a platter with the warm tortillas and garnishes. Serve and enjoy.
Makes about 35-40 Shrimp
  • 35 to 40 (6-inch) wooden skewers
  • 1 tablespoon olive oil
  • 2 teaspoons Tampico’s Smoked Paprika
  • 1 ½ teaspoons Tampico’s Black Pepper, ground
  • 1 pound peeled and deveined shrimp (about 35 to 40 large shrimp)
  • 6 ounces very thinly sliced prosciutto

Place the skewers in water and let them soak for at least 30 minutes. Heat the broiler to high and arrange a rack at the top (about 3 inches from the heat source).

Combine the oil, paprika, and pepper in a medium bowl. Add the shrimp and toss until evenly coated.

Starting at the thicker (head) end, skewer each shrimp through its center until the skewer emerges at the thinner (tail) end. Tearing the prosciutto as needed, wrap each shrimp in a piece large enough to just cover its surface. Place on a baking sheet.

Broil until the shrimp are opaque and the prosciutto is crisp, about 3 to 4 minutes.


Serves 4 to 8
  • ½ cup peanut oil
  • ½ cup michiu rice wine
  • 3 ½ teaspoons soy sauce
  • 1 1/4 teaspoons salt
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon granulated sugar
  • 2 pounds chicken wings
  • About 1 quart vegetable oil, for frying
  • 1/4 cup potato starch
  • 1/4 cup Wondra quick-mixing flour
  • ½ teaspoon Tampico’s Crushed Chili

Place the peanut oil, rice wine, soy sauce, salt, sesame oil, crushed chili and sugar in a large bowl and whisk to combine. Stir until the salt and sugar have completely dissolved.

Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.

When the wings are done marinating, pour the vegetable oil into a Dutch oven or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep). Heat over medium-high heat until the oil reaches 350°F on a deep-frying/candy thermometer. Meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside.

Combine the potato starch and Wondra in a large bowl. Remove 5 to 7 wings from the marinade and place them in the Wondra mixture. Toss to coat them with a thin layer.

Fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 350°F, until the wings are cooked through and golden brown, about 7 minutes. Remove to the prepared baking sheet to drain, about 3 minutes. Repeat, working in batches, with the remaining wings. Serve immediately with your favorite Korean-style wing sauce.

Serves 5

1/2 C. All Purpose Flour
1/4 t. Smoked Paprika
1/4 t. Tampico's Cayenne Pepper
1/4 t. Salt
10 Chicken Wings
Oil for deep frying
1/4 C. Butter
1/4 C. Tapatio Hot Sauce
1/4 t. Black Pepper ground 
1/4 t. Garlic Powder


In a small bowl mix together the flour, smoked paprika, cayenne and salt. Place the chicken wings in a large nonporous glass dish or bowl and sprinkle flour miture over the wings until they are evenly coated. Cover the bowl and refrigerate for 60-90 minutes. Heat oil in a deep fryer to 375 degrees F (190 degrees C). the oil should be just enough to cover the wings entirely, an inch or so deep. Combine the butter, tapatio, pepper, garlic powder in a small sauce pan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 10-15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in a serving bowl, add tapatio mixture and stir together. Serve & Enjoy!

Serves 3

1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke flavoring
1 teaspoon Tampico garlic powder
1 tablespoon olive oil
Tampico Seasoning salt to taste


Preheat a grill for high heat. In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt. Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.

Serves 4

4 Skinless, boneless chicken breast halves – cubed
1 large green bell pepper, cut into 2-in. pieces
1 large red bell pepper, cut into 2-in. pieces
1 sweet onion, cut into wedges
1 cup favorite barbeque sauce 
1/2 cup Tampico’s Cajun seasoning


Preheat grill for high heat. Thread the chicken, onion and bell pepper pieces onto skewers alternately. In a small bowl, mix together your favorite bbq sauce and Tampico’s Cajun seasoning. Set aside. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with Cajun barbeque sauce. Cook, turning and brushing with sauce frequently, for 15 minutes, or until chicken juices run clear.

Serves 6
  • 2 lbs. Tri tip
  • 1/4 cup Bbq Bro's California Style Rub 


  1. Preheat an outdoor grill for high heat and lightly oil the grate.

  2. Coat both sides of the tri tip with the rub.

  3. Sear both sides on the hot grill, then cook 20-25 minutes or until center is light pink. Slice at an angle.

Serves 12
  • 6 lbs. pork spare ribs
  • 4 cups ketchup
  • 3 cups hot water
  • 1 cup wood chips, soaked
  • 1/2 cup onion, chopped
  • 1 cup Bbq Bro's Texas Style Rub *2 tablespoons set aside


  1. Clean the ribs and trim away excess fat. Coat the ribs with 1 cup Texas Style Rub. Place the ribs in two 10X15 inch roasting pans, piling two racks of ribs per pan. Cover and refrigerate for at least 8 hrs. 

  2. Preheat the oven to 275 degrees F (135 degrees C). Bake uncovered for 3-4 hours or until ribs are tender and nearly fall apart.

  3. Remove approximately 5 tablespoons of drippings from the bottom of roasting pans and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup and heat for 3-4 minutes, stirring constantly. Next, mix in hot water and 2 tablespoons of Texas Style Rub. Reduce heat to low, cover and simmer for 1 hour, adding water as necessary to achieve desired thickness.

  4. Preheat grill for medium to low heat.

  5. Once grill is preheated, add soaked wood chips to the coals or the smoker box of a gas grill. Lightly oil the grill gate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 8 minutes of grilling. 

Serves 10
  • 1 (5lb.) bone-in pork shoulder roast
  • 1/2 cup Bbq Bro's Carolina's Style Rub
  • 1 1/2 tablespoons hot pepper sauce
  • 1 1/2 cups of apple cider vinegar 




Place the pork shoulder into a slow cooker and season with Bbq Bro's Carolinas Rub. Pour the vinegar around the pork. Cover, and cool on low for 12 hours. Pork should easily pull apart into strands. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save about 2 cups. Discard any extra. Shred the pork using tongs or two forks and return to slow cooker. Stir in the hot pepper sauce into the reserved liquid. Mix into the pork in the slow cooker. Cover and keep on low setting until serving.

Serves 4

1 cup Bbq Bro's Memphis Style Rub

2 cups Apple Cider vinegar

1/2 cup Yellow Mustard

2 teaspoons Salt

4-5 lbs. Baby Back Ribs

Wash the ribs and pat dry with paper towels. Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with Bbq Bro's Memphis Rub. Seal the foil and place in the refrigerator for 4-6 hours. Remove from the refrigerator and place sealed packed in a 275 degree preheated oven. Cook for 3-4 hours or until tender. In a medium size bowl, combine the apple cider, yellow mustard and salt. Mix well. Baste both sides of ribs with the vinegar mixture and grill for 5-7 minutes per side. 
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