Bags of Spices

THE HUGGINS FAMILY

Favorite Recipes

Search

Grilled

Flame-kissed and smoky — whether charcoal, gas, or open fire, these recipes shine outdoors.

  • Carne Asada Tacos

    Carne Asada Tacos

    Carne asada tacos are all about bold, bright flavors—citrus, chiles, and fire meeting the smoky heat of the grill. This version brings together a vibrant, well-balanced marinade, a hot charcoal sear, and classic taquería toppings for tacos that taste like they came straight from a late-night stand in Mexico. Served with warm corn tortillas, diced onion, fresh cilantro, and your choice of salsa verde or chile de árbol salsa, these tacos are simple, deeply flavorful, and perfect for any cookout.

    Ingredients

      Marinade

    • ½ cup cilantro, roughly chopped
    • ⅓ cup avocado oil
    • ¼ cup soy sauce
    • ¼ cup orange juice
    • 2 tbsp lime juice (see note for overnight marinade)
    • 1 jalapeño, minced
    • 3–4 garlic cloves, crushed
    • 2–3 tbsp grated white onion
    • 1 tsp cumin
    • 1 tsp chipotle chili powder
    • 1 tsp ancho chili powder
    • ½ tsp mexican oregano
    • ¼ tsp cinnamon
    • 1–2 tbsp Mexican Coke (optional, enhances caramelization)
    • 1 tsp Worcestershire sauce

      • Optional Dry Substitutions (If Fresh Aromatics Are Unavailable)

    • ½ tsp garlic powder (instead of fresh garlic)
    • ½ tsp onion powder (instead of fresh onion)

      • Meat

    • 1–2 lbs flank or skirt steak
    • ½–1 tsp kosher salt, for seasoning before grilling

      • Finishings

    • Corn tortillas
    • 1 white onion, diced
    • 1 bunch cilantro, stemmed and chopped
    • Salsa Verde or Chile de Árbol Salsa
    • Limes, cut into wedges

    Directions

    Prepare the Marinade

    In a bowl, combine cilantro, avocado oil, soy sauce, orange juice, lime juice, jalapeño, garlic, grated onion, cumin, chipotle chili powder, ancho chili powder, oregano, cinnamon, Mexican Coke (if using), and Worcestershire sauce.

    Mix well to blend.

    Marinate the Steak

    Place steak in a resealable plastic bag or shallow dish and pour the marinade over the top. Seal or cover tightly, pressing out excess air.

    Marinate for 2–4 hours.

    For overnight marinating, reduce lime juice to 1 tbsp to avoid surface mushiness.

    Preheat the Grill

    Heat a charcoal grill to very high heat (550–650°F) for proper searing.

    Grill the Steak

    Remove the steak from the marinade and pat completely dry with paper towels for better browning. Season both sides with ½–1 tsp kosher salt.

    Place the steak on the grill and flip every minute for even charring and tenderness, grilling 3–4 minutes per side or until medium-rare (130–135°F).

    Optional:

    • Boil ¼ cup reserved marinade for 1 minute and lightly baste the steak during the final minute of cooking for deeper color and flavor.

    Rest and Slice

    Let the steak rest for 5–10 minutes to allow juices to redistribute.

    Slice thinly on the bias, making sure to cut against the grain for maximum tenderness.

    Assemble the Tacos

    Warm corn tortillas until soft and pliable.

    Fill with sliced steak and top with diced onion, chopped cilantro, your choice of salsa verde or chile de árbol salsa, and a squeeze of lime.

    Notes

    Preparation

    Skirt steak is more traditional for carne asada and tends to grill quickly with excellent flavor, though flank steak also works beautifully. Cutting on the bias gives each slice more surface area, enhancing tenderness and making the meat easier to layer into tacos.

    If using the optional Mexican Coke, it adds caramelization and depth without making the marinade taste sweet.

    Serving Suggestions

    • Great with Mexican Rice, Refried Beans, or Lime-Pickled Red Onions.
    • Offer both salsas—verde for brightness, chile de árbol for heat.

    Variations

    • Add a pinch of smoked paprika for a subtle smoky note without overpowering the grill flavor.
    • Swap jalapeño for serrano for more heat.

    Make-Ahead & Storage

    • Marinade can be made 2–3 days in advance.
    • Leftover carne asada keeps 3 days refrigerated.
    • Reheat sliced steak briefly in a hot skillet to avoid drying out.
  • Saté Sapi — Beef Satay

    Saté Sapi — Beef Satay

    Saté Sapi Dengan Saus Kacang – Dutch-Indonesian Beef Satay with Peanut Sauce: The most memorable part of my first Christmas in the Netherlands was the evening we spent with a generous Indonesian family in Dordrecht. They invited us to share a rijsttafel—my very first taste of a true Indonesian feast. When we arrived, the table was covered with what seemed like dozens of colorful dishes, their fragrant aromas filling the home. Among them, one dish stood out: saté sapi (beef satay). Served with acar ketimun (sweet-and-sour cucumbers) and richly spiced peanut sauce, the skewers of marinated beef were grilled over charcoal and lightly glazed with ketjap manis. Just thinking about it brings back vivid memories of the smoky aroma and layered flavors. This recipe is my way of returning to that Christmas dinner, and to the warmth of friends who welcomed me—a newcomer in what then felt like a strange land—as one of their own.

    Ingredients

    • 2–4 lbs beef (sirloin, tri-tip, flank, or ribeye), sliced into strips about ¼-inch thick and 2–3 inches long

      • Velveting:

    • 2 cups water
    • 1 tsp baking soda
    • ¼ cup soy sauce

      • Marinade:

    • ¼ cup ketjap manis
    • 1 tbsp vegetable oil
    • 1 tbsp shallot, finely grated (or onion)
    • 1 tsp fresh ginger, grated
    • 1 tbsp brown sugar
    • ¼ tsp ground coriander
    • 1 clove garlic, minced (or ¼ tsp garlic powder)
    • 2 tsp lime juice
    • 2 tbsp coconut milk
    • ⅛ tsp white pepper

      • Peanut Sauce:

    • 1 cup smooth peanut butter
    • 2 cloves garlic, minced
    • 2 tbsp oil (peanut or vegetable)
    • ¼ cup ketjap manis
    • 2 tbsp lime juice
    • 2 tbsp brown sugar
    • ½ tsp hot red curry powder
    • 1–2 tsp sambal oelek (to taste)
    • 1 can (14 oz) coconut milk
    • ½ tsp ground coriander (optional, ties to marinade)
    • ¼ tsp aji-no-moto (optional)
    • 2 tsp tamarind paste (optional, for tang)
    • warm water, as needed to thin

      • For Serving:

    • wooden skewers, soaked at least 1 hour
    • acar ketimun (quick cucumber pickle) or fresh cucumber salad
    • steamed rice (or lontong / rice cakes)

    Directions

    Velvet the Beef

    Slice beef into thin strips. Combine water, baking soda, and soy sauce, then add beef and soak 1–2 hours in the refrigerator. Drain, rinse briefly under cold water, and pat dry.

    Marinate the Beef

    Whisk together all marinade ingredients. Add velveted beef, toss to coat thoroughly, cover, and marinate 3–12 hours in the refrigerator.

    Prepare the Peanut Sauce

    Heat oil in a saucepan over medium-low heat. Add garlic and sauté until fragrant but not browned.

    Stir in peanut butter, ketjap manis, lime juice, brown sugar, curry powder, sambal, and coriander. Mix until smooth.

    Gradually whisk in coconut milk until creamy. Reduce heat to low and warm gently for 2–3 minutes.

    Thin with warm water if needed. Adjust to taste with tamarind, sambal, or sugar. Keep warm or rewarm gently before serving.

    Grill the Satay

    Thread marinated beef strips onto soaked skewers. Grill over hot charcoal 2–3 minutes per side, or until lightly charred at the edges.

    In the final minute, baste lightly with a mixture of ketjap manis and oil for caramelization.

    Serve

    Arrange skewers on a platter. Serve with warm peanut sauce, cucumber pickle, and steamed rice or lontong.

    Notes

    Preparation

    • Velveting ensures tenderness while avoiding any baking-soda aftertaste when rinsed properly.
    • Use thin, even beef strips for consistent grilling and ideal caramelization.
    • A touch of tamarind in the sauce adds depth and a gentle sour note that complements ketjap manis.

    Serving Suggestions

    • Serve with acar ketimun for freshness and contrast.
    • Pair with steamed jasmine rice, lontong, or coconut rice.
    • Excellent with grilled vegetables or nasi goreng.

    Variations

    • Spicy Version: increase sambal in both marinade and sauce.
    • Sweeter Dutch Style: add an extra tablespoon ketjap manis during grilling.
    • Smokier Grill: add a small piece of lump charcoal beside the coals to intensify aroma.

    Make-Ahead & Storage

    • Marinated beef keeps up to 24 hours refrigerated.
    • Peanut sauce can be made 2–3 days ahead; rewarm gently to loosen.
    • Leftover skewers keep 2–3 days refrigerated and reheat well over medium heat.
  • Korean Pulled-Pork Tacos

    Korean Pulled-Pork Tacos

    Inspired by the flavors of Korean bulgogi and Mexican street tacos, this fusion dish brings together tender sous-vide pork shoulder marinated in a sweet-savory Korean-style sauce, then shredded, crisped, and served in warm tortillas with fresh toppings. The result is rich umami, bright acidity, and a touch of heat—echoing the street-food creativity that made Korean tacos famous. It’s also fast becoming one of our family’s most requested Sunday dinners, especially when served with cilantro lime rice made with a hint of coconut milk. Around our table, there’s still a friendly debate over which is better—corn tortillas for their texture, or soft flour tortillas that soak up every drop of sauce.

    Ingredients

    • 3 lb boneless pork shoulder, trimmed of excess fat and silver skin

    Marinade:

    • ⅓ cup sugar
    • 2 tsp ajinomoto (optional)
    • 4 tsp onion powder
    • 1 tsp black pepper
    • 2 tbsp garlic, finely chopped
    • 4 tsp sambal oelek
    • 3 tbsp sesame oil
    • ⅔ cup mirin
    • ½ cup soy sauce
    • 1–1½ tsp liquid smoke

    Finishing Brush:

    • ½ cup reserved marinade + ½ cup honey

    Creamy Drizzle:

    • ¼ cup reserved marinade base
    • 1 cup Greek yogurt
    • 2–3 tbsp fresh lime juice (adjust to taste)
    • 1 tsp gochujang or extra sambal (optional)
    • or substitute Cilantro Lime Crema

    Pickled Cucumber (and Optional Daikon):

    • 1 medium cucumber (or cucumber + daikon/radish), thinly sliced
    • 2 tbsp rice vinegar
    • 1 tsp sugar
    • ¼ tsp table salt
    • ½ tsp sesame oil

    Sriracha Slaw:

    • 2 cups shredded cabbage (green or mixed)
    • 1 cup shredded carrot
    • 2 tbsp lime juice
    • 1 tbsp sesame oil
    • 2–3 tbsp sriracha (to taste)
    • 2 tsp sugar (to taste)
    • ½ tsp ajinomoto (optional)
    • salt, to taste

    To Serve:

    • Corn or Flour tortillas (8–10, warmed)
    • Chopped fresh cilantro
    • Toasted sesame seeds
    • Diced raw onion
    • Lime wedges

    Directions

    Marinate the Pork

    Mix all marinade ingredients. Reserve ¾ cup of the mixture: ½ cup for the finishing brush, ¼ cup for the creamy drizzle. Add the remaining marinade to the pork in a sealed bag. Refrigerate 8–12 hours.

    Sous-Vide the Pork

    Heat sous-vide bath to 165°F (74°C). Cook sealed pork 18–24 hours. This produces a tender, shreddable texture.

    Make the Pickled Cucumber

    Combine cucumber with vinegar, sugar, salt, and sesame oil. Rest 10–15 minutes; drain lightly.

    Make the Sriracha Slaw

    Toss cabbage and carrot with lime juice, sesame oil, sriracha, and salt.

    Make the Creamy Drizzle

    Whisk ¼ cup reserved marinade with yogurt, lime juice, and optional gochujang or sambal.

    Shred and Crisp the Pork

    Remove pork and reserve cooking juices. Shred pork. Spread on sheet pan and brush with the finishing mixture. Broil until edges crisp. Drizzle ⅓–½ cup of the reserved cooking juices over pork to keep it moist.

    Assemble the Tacos

    Warm tortillas. Layer pork, pickled cucumber, and slaw. Top with the creamy drizzle (or Cilantro Lime Crema). Garnish with cilantro, sesame seeds, onion, and lime.

    Notes

    Preparation

    • Use evenly sized pork pieces for consistent sous-vide cooking.
    • Reserved cooking juices add essential moisture and depth.
    • Monitor broiling closely—honey burns fast.

    Serving Suggestions

    • Serve with cilantro-lime rice, sliced avocado, cabbage slaw, pickled onions, and sprinkled with sesame seeds.
    • Substitute cilantro-lime crema for the creamy drizzle, or as another flavorful addition—the combination of both sauces is delicious.
    • A squeeze of fresh lime brightens the flavors.

    Variations

    • Swap pork shoulder for boneless beef short ribs.
    • Use corn tortillas for a lighter street-taco style.
    • Increase sambal or gochujang for extra heat.

    Make-Ahead & Storage

    • Sous-vide pork can be made 1 day ahead; chill in ice bath before refrigerating.
    • Store shredded pork with 2–3 tbsp cooking juices; refrigerate 3–4 days or freeze 2–3 months.
    • Briefly re-broil to restore crisp edges before serving.
  • Chicken Fajitas

    Chicken Fajitas

    Juicy, smoky chicken tossed with sizzling peppers and onions—these restaurant-style fajitas bring the flavor and drama of a classic Mexican grill to your table. Balanced citrus marinade, caramelized edges, and a final squeeze of lime create a bright, sizzling finish.

    Ingredients

    • 1½ lbs skinless, boneless chicken thighs and/or breasts (1 part thighs and 1 part breasts recommended)

      • Marinade

    • 3 tbsp canola oil
    • 2 tbsp lime juice
    • 1 tbsp orange juice
    • 1 tbsp soy sauce
    • 1 tbsp water
    • 2 garlic cloves, minced
    • ½ tsp chipotle chile powder
    • 1 tsp ancho chile powder
    • 1½ tsp ground cumin
    • ¼ tsp ground coriander
    • ¹⁄₁₆ tsp ground cinnamon
    • 1 tsp smoked paprika
    • 1 tsp dried Mexican oregano
    • 1 tsp kosher salt
    • ½ tsp black pepper
    • 1 tsp brown sugar (optional, helps caramelization)
    • ½ tsp liquid smoke (optional, if not cooking over charcoal)

      • Vegetables

    • 1 red bell pepper, sliced
    • 1 green bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 1 large white onion, sliced
    • 1–2 tbsp oil
    • Pinch of kosher salt
    • Squeeze of lime juice

      • To Serve

    • Warm flour tortillas
    • Pico de gallo
    • Guacamole or avocado slices
    • Crema or sour cream
    • Shredded cheese (cheddar, Monterey Jack, or Oaxaca)
    • Refried beans
    • Mexican rice
    • Fresh lime wedges
    • Fresh cilantro, chopped
    • Cotija cheese, crumbled (optional for garnish)

    Directions

    Marinate the Chicken

    Combine marinade ingredients in a bowl or resealable container. Add chicken and coat thoroughly, reserving 1–2 tbsp of the marinade for use later with the vegetables.

    Cover and refrigerate for 4–12 hours, turning occasionally.

    Prepare the Serving Skillet

    Preheat oven to 450–500°F (230–260°C). Place a large cast-iron fajita platter or skillet in the oven to heat for at least 15 minutes before serving.

    Cook the Chicken

    Heat a grill or cast-iron skillet over high heat. Cook chicken until nicely charred on the outside and reaches 160–165°F internally.

    Transfer to a plate, tent loosely with foil, and rest 5 minutes. Slice into thin strips across the grain.

    Caramelize and Combine

    Return the hot skillet to the stove (or use the same grill pan). Add sliced chicken and about 1 tbsp of the reserved marinade. Toss over high heat for 30–45 seconds to lightly caramelize and glaze the edges. Remove from heat and keep warm.

    Cook the Vegetables

    In a separate large skillet (or grill pan), heat 1–2 tbsp oil over high heat. Add sliced peppers and onions. Cook until blistered and tender-crisp, stirring occasionally, about 4–5 minutes.

    Add a pinch of salt and a squeeze of lime juice at the end of cooking for brightness and balance.

    Assemble and Serve

    Combine the vegetables with the sliced chicken. Carefully remove the preheated cast-iron skillet from the oven and transfer the chicken and peppers into it.

    Add a final squeeze of fresh lime juice—the skillet will sizzle and steam. Serve immediately on a heat-safe surface with warmed tortillas and all accompaniments.

    Garnish

    Sprinkle with fresh chopped cilantro and a light dusting of cotija cheese just before serving.

    Notes

    Preparation

    • The balanced 3:3 oil-to-citrus ratio prevents over-acidification and improves browning.
    • Adding 1 tbsp water ensures even coating and full marinade coverage.
    • Optional liquid smoke adds authentic char aroma when not using a charcoal grill.
    • A brief toss of sliced chicken in reserved marinade creates a restaurant-style glossy finish.
    • Seasoning vegetables with salt and lime at the end enhances flavor and color.
    • The sizzling lime finish releases steam and aroma when the hot skillet hits the table.

    Serving Suggestions

    • Serve with warm tortillas, Mexican rice, and refried beans.
    • Offer pico de gallo, guacamole, crema, or cheese for build-your-own fajitas.
    • Top with extra cilantro, cotija, and a squeeze of lime just before serving.

    Make-Ahead & Storage

    • Marinate chicken up to 12 hours in advance for maximum flavor.
    • Cooked chicken and vegetables can be refrigerated for up to 3 days.
    • Reheat gently in a skillet or oven before serving; add a squeeze of lime to refresh flavor.