Cooking On The Ranch

menu icon
search icon

Spicy Paella, Easy Home Recipe

By 36 Comments

This Spicy Paella is made with andouille sausage, shrimp and a lively colorful sofrito serves as the backbone for a rich depth of flavor. This recipe is fun to put together because its a manageable, perfect for the home cook experience. Whether you have a paella pan or not … let’s take a look.

Spicy paella with shrimp and sausage on a blue plate.

Serving Tip: Serve this Spicy Paella with a Spanish Salad like this Fennel, Orange and Olive Salad for a fresh Spanish meal.

On the hottest day of the year, on the cement patio outside of culinary school, using a huge round charcoal grill and the largest paella pan I’ve ever seen, we made spicy paella for 50 people.

It was quite the undertaking, making sure the end result was authentic in texture. A little crunch to the rice and rich in flavor.

I’ve taken that saga of a recipe and simplified it for the normal home cook in their normal home kitchen. And using a paella pan is optional.

I find the thin paella pans difficult to use on a stovetop. Brands like Le Creuset make paella shaped pans that are heavy bottomed and produce a more even heat suitable for even cooking. Also a carbon steel fry pan is also a good choice here. As an Amazon Associate I earn from qualifying purchases.

What is paella? Paella is a traditional Spanish dish from the Valencia region of Spain. It’s cooked in a paella pan made of thin carbon steel which has qualities to help to create a nice crust on on the rice. This crispy crust is what paella is known for and is referred to as socarrat. Paella can be made with a variety of meat, poultry or seafood.

The secret to making paella is to maximize the amount of rice on the bottom of the pan because that is where the flavor lies. That’s why a paella pan grows in diameter instead of height. Choose a fry pan with sides that slope.

Paella is meant to be enjoyed as a communal dish, serving many at a party or gathering.

While the method of making paella is simple, making truly great paella requires special attention to the type of heat source and careful preparation of ingredients.

Since we’ll be making paella stove top, consider the size of your burner. Most home burners work best with a 13 inch pan. If you’re cooking paella on the grill, it usually will accommodate a larger pan.

This recipe is bursting with flavor. What makes this paella spicy paella? It’s from the heat in the Andouille Sausage and the dried hot chile peppers added to the broth.

How can you go wrong with andouille sausage, shrimp, hot chiles, cumin, cilantro and lime….and that’s only a partial line up.  

Ingredients You’ll Need

Ingredients to make broth for spicy paella.

Ingredients to make broth for paella:

  • Dried Chile Peppers: Pasilla, arbol or guajillo will work well here.
  • Spices: Cumin, cinnamon and garlic.
  • Chicken Broth or stock.
Ingredients to make sofrito for spicy paella.

Sofrito is a seasoned tomato based sauce used as a flavor foundation in Latin American and Spanish dishes. Having a good solid flavored sofrito means you’ve got the start to an excellent paella. It adds complexity and layers of flavor that add to the depth of this recipe. Here are the ingredients you’ll need for this version of Spicy Paella:

  • Tomato Paste
  • Zucchini
  • Tomatoes
  • Chopped onion
  • Chopped red bell pepper
  • Chopped garlic
  • Hot Smoked Paprika
  • Neutral Oil, such as canola oil or vegetable oil.
Ingredients to make spicy paella.

For the ingredients to make this paella, I’ve chosen:

  • Shrimp.
  • Smoked Andouille sausage.
  • Medium grained paella rice such as Valencia or Bomba. It absorbs three times its weight in liquid. This rice is cooked in a similar fashion to risotto, though its not sticky when cooked.
  • Frozen corn.
  • Cilantro.
  • Lime Juice.
  • Finely Chopped garlic.

Ingredient Substitutions

Paella is much like pizza in the way that you’ve got a blank canvas to choose ingredients to make it “your own”. Choose a variety of protein such as:

  • Chicken thighs. (chopped)
  • Spanish style chorizo.
  • Mussels or small clams, scrubbed and beards removed.
  • Substitute frozen peas for the corn.
  • Add a healthy pinch of saffron for a more authentic dish.
  • Omit the sausage and make this a seafood paella recipe.

Step by Step Instructions

How to make broth for spicy paella.

Step 1: Make the Broth: Remove stem and seeds from the chile pepper and shake out the seeds. Combine the chile, cumin, cinnamon, 2 garlic cloves, and broth in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

Frying chopped peppers and onions for paella.
Making sofrito with zucchini for spicy paella.
  • Step 2: Make the sofrito: Heat oil in a large fry pan with sloped sides over medium high heat. Or paella pan. Once the oil is hot, add bell pepper and onion, and sauté 5 minutes, stirring occasionally.
  • Step 3: Add zucchini; sauté 5 minutes. Stir in 2 garlic and cook until fragrant. Add tomatoes, tomato paste, paprika and salt. Cook 5 minutes, stirring occasionally.
Adding rice and broth to sofrito to make paella.
Cooking shrimp and sausage to make spicy paella.
  • Step 4: Add rice, cook 1 minute, stirring constantly to toast.
  • Step 5: Peel and devein shrimp, leaving tails intact if you’d like. Pat shrimp dry. Heat 1 teaspoon oil in skillet over medium heat. Add shrimp and saute 2 minutes. Add sliced sausage and cook one more minute to heat through. Remove the sausage and shrimp to a plate, so the shrimp will not continue to cook.
Cooking paella stovetop without using a paella pan.
Step 6
Arranging cooked shrimp on top of paella before serving.
Sep 7
  • Step 6: Remove the chile pepper from the broth. Stir broth, cilantro, oil and lime juice mix, and corn into the pan. Cook 15 minutes, uncovered, resisting the urge to stir. Add sausage and cook 5-10 more minutes, until rice is tender and starting to get a crust on the bottom of the rice.
  • Step 7: Remove from heat. Stir in a splash of Sherry Vinegar (optional) Arrange shrimp in the paella. Cover with a towel, and let stand 10 minutes.

Serve family style straight from the pan.

About that Sherry Vinegar.

Pro Tip: Take the time to find and purchase Sherry Vinegar. Sherry Vinegar is aged vinegar made from sherry wine. It has a distinct rich flavor and will tame the acidity of the tomatoes and add bright flavor. Sherry vinegar is available in most grocery stores, though specialty stores will provide a better selection of higher quality sherry vinegars.

Recipe For Spicy Paella

Spicy paella with shrimp and sausage served on a blue plate.

I hope you give this spicy paella recipe a try. It’s an easy, delicious seafood recipe. It’s a rewarding recipe that will impress your family not only with its style, but also it’s flavor. It’s a fun way to host a Spanish-style dinner party.

More Hearty Shrimp Dinner Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy paella with shrimp and sausage on a blue plate.
Print Recipe
5 from 1 vote

Spicy Paella

This recipe is bursting with flavor. How can you go wrong with andouille sausage, shrimp, hot chiles, cumin, cilantro and lime….and that's only a partial line up.
Prep Time20 minutes
Cook Time40 minutes
resting time10 minutes
Course: Main Course Seafood
Cuisine: Spanish
Servings: 6
Calories: 276kcal
Author: Lea Ann Brown

Ingredients

  • For The Broth:
  • 1 dried chile pepper New Mexican, arbol or Pasilla
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 clove garlic peeled and minced
  • 2 Cups chicken broth
  • For The Sofrito
  • 2 tablespoons Neutral oil Canola or vegetable oil work well here.
  • 1 cup red bell pepper chopped, about 1 red bell pepper
  • 1 cups sweet onion chopped, apx. 1 medium onion
  • 1 cups zucchini sliced, about 1 medium small zucchini
  • 1 cup canned diced tomatoes undrained
  • ½ teaspoon hot smoked paprika
  • 1 Tablespoon Tomato paste
  • ¼ teaspoon salt
  • 3 garlic cloves peeled, minced
  • 1 cup rice uncooked, or short grain rice like Valencia or also called Bomba rice.
  • For The Paella:
  • ½ cup fresh cilantro chopped
  • ⅛ cup fresh lime juice
  • 1 teaspoon olive oil
  • 1 pound large shrimp peeled and deveined. You can leave the tails on if you'd like
  • 4 ounces smoked andouille sausage (fully cooked) cut into ½-inch pieces. About 1 link
  • ½ cup frozen corn
  • 4 lime wedges
  • 1 Teaspoon Sherry vinegar

Instructions

  • Prepare the Broth: Remove stem and seeds from dried chile pepper. Just shake the seeds out of the pepper. Combine the chile, cumin, cinnamon, garlic, and broth in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
  • Make the sofrito: Heat oil in a large fry pan or paella pan over medium high heat. Once the oil is hot, add bell pepper and onion, and sauté 5 minutes, stirring occasionally. Add zucchini; sauté 5 minutes. Stir garlic and cook until fragrant. Add tomatoes, tomato paste, paprika and salt. Cook 5 minutes, stirring occasionally. Add rice; cook 1 minute, stirring constantly to toast the rice.
  • Prepare spice blend, combine cilantro, lime juice, olive oil and set aside.
  • To prepare paella, peel and devein shrimp, leaving tails intact if you'd like. Pat shrimp dry. Heat 1 teaspoon oil in skillet over medium heat. Add shrimp and saute 2 minutes. Add sausage and cook one more minute to heat through. Remove the sausage and shrimp to a plate, so the shrimp will not continue to cook.
  • Remove the chile pepper from the broth. Stir broth, cilantro, lime, oil mix and corn into the sofrito in the pan. Cook 15 minutes, uncovered, resisting the urge to stir. You'd like to achieve a crust on the rice. Add sausage and cook 5-10 more minutes, or until rice is tender.
  • Remove from heat. Stir in a splash of Sherry Vinegar (optional) Arrange shrimp in the paella. Cover with a towel, and let stand 10 minutes. Serve with lime wedges.

Notes

Pro Tip: Take the time to find and purchase Sherry Vinegar. Sherry Vinegar is aged vinegar made from sherry wine. It has a distinct rich flavor and will tame the acidity of the tomatoes and add bright flavor. Sherry vinegar is available in most grocery stores, though specialty stores will provide a better selection of higher quality sherry vinegars.
A special paella pan does not need to be used for this recipe. Use a heavy bottomed 13 inch fry pan with sloped sides or a Carbon steel fry pan.
Serve paella with a Spanish side dish such as: Fennel Orange Salad.

Nutrition

Calories: 276kcal | Carbohydrates: 37g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 628mg | Potassium: 436mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1101IU | Vitamin C: 48mg | Calcium: 50mg | Iron: 2mg

Spicy Paella …It’s What’s for Dinner.

Smoky Dutch Oven Tri-Tip Tacos

By 3 Comments

If there's one thing I've learned from cooking Mexican and Southwest food for years, it's that bold flavor doesn't come from piling things on. It comes from doing a few things really well. These Dutch Oven Tri-Tip Tacos are exactly that. This classic Mexican and Southwestern recipe features beef, slow-cooked with smoky chipotle peppers in adobo, tucked into warm tortillas and finished with fresh, bright toppings.

3 tri-tip tacos garnished with jalapeno peppers, lime wedges and cotija cheese.

What Are Dutch Oven Tri-Tip Tacos?

These are beef tacos with big personality. Big flavor. Real flavor. Tri-tip gets seared, then slow-cooked in a Dutch oven with chipotle peppers in adobo until the meat relaxes and soaks up all that smoky heat. You end up with tacos with big beefy Southwestern flavor. Cozy and a little wild.

Why Tri-Tip Works for Tacos

A tri-tip roast stays beefy with flavor and meaty in texture. It's a great cut for tender texture and it shreds well without turning mushy. Perfect for piling on top of a warm taco shell.

What Makes These Tacos Smoky?

Chipotle peppers in adobo. That's the whole trick. Dried, smoked jalapeños packed in a tangy, brick-red sauce. One whiff and you know what you're in for. Smoky, warm, a little sweet with true warm smoky flavor. That’s why we love chile forward Mexican Recipes like this one.

Why Cook Tri-Tip in a Dutch Oven?

A Dutch oven lets you sear, braise, and it holds heat like a champ to infuse flavor. One pot and no drama. I've cooked tri-tip every which way, and this method keeps the meat juicy without babysitting it. And I like a Dutch oven much better than a slow cooker for this recipe. A slow cooker can cook the meat “too wet” to where it turns gray and mushy. Using a Dutch Oven provides just enough moisture to infuse the rich flavors with the meat.

This is the kind of taco that lives comfortably in the Southwest kitchen. Rustic. Beef-forward. A little smoky, a little spicy, and completely unfussy. These tacos are about understanding how heat, smoke, and time work together, the same way they've always worked in Mexican and Southwestern cooking. Honestly, once you taste tri-tip cooked this way, it's hard to go back.

Table of contents

Key Ingredients For Smoky Tri-Tip Tacos

Ingredients to make tri-tip tacos.
  • A tri-tip roast. Most tri-tips weigh between 1 ½ pounds and 2 ½ pounds. Any weight between this range will work fine for this recipe, but I’d choose a roast on the heavier side. Look for good marbling and even thickness.
  • Canned Tomatoes: Chopped. I like Red Gold petite chopped. They’re a smaller dice and will break down easier during the cooking process.
  • Chipotle Peppers in Adobo: They're smoky first, spicy second. That's important. You can dial the heat up or down just by using more sauce or fewer peppers. Honestly, the sauce alone already brings plenty of flavor.
  • Spices That Compliment Chipotle Smoke: Cumin, garlic and brown sugar.

How To Make Dutch Oven Tri-Tip Tacos

It truly doesn’t get any easier and more straight forward than this. Let’s get started.

Browning a tri-tip roast in a dutch oven.
A 6-quart dutch oven with a tri-tip roast and ingredients to bake for tri-tip tacos.
  1. Step 1: Heat a large Dutch oven over medium high heat. Once the pan is hot, add oil. Season the tri tip roast on both sides with Kosher salt (salt that tastes like salt), and ground black pepper. You can even add some meat seasoning like Montreal Steak Seasoning. Once the oil is hot, add the roast and sear on both sides. About 5 minutes per side. Remove roast to a plate.
  2. Step 2: Add the sliced onion to the pan and cook stirring for about 2 minutes. Remove the pan from the heat and add chopped tomatoes, sliced onions and seasonings. Nestle and place tri-tip roast into the ingredients.
  3. Step 3: Cover and cook in a 325 degree oven for 3 hours.
Shredding a tri-tip roast on a cutting board using two forks.
Crockpot Shredded Beef for tacos
  1. Once cooked, remove the tri-tip to a cutting board. Once cool enough to handle, use two forks to shred the meat.
  2. Return the shredded meat back to the cooking liquid in the Dutch oven and stir to coat. You’re ready to build those tacos.

Toppings For Tri-tip Tacos

Tri-tip tacos on corn tortillas topped with cotija cheese, sliced jalapeno pepper and lime wedges.

Once this meat is cooled and the beef shredded, the meat is so flavorful that I like to keep the toppings simple with sliced fresh jalapeno pepper, lime wedges to squeeze to brighten flavors. Cotija cheese, a dry Mexican crumbling cheese with a wonderfully tangy salty flavor works very well for these tri-tip tacos.

But if you want more on those tacos, here are some more taco topping ideas that pair well.

  • A crunch of thin shredded cabbage.
  • A slice of avocado.
  • Guacamole. I like to spread a thin layer of guacamole on the tortilla before adding the beef.

Sauces That Work Well With Chipotle Adobo

Anything that’s cool and bright. Let the beef stay the star. Try a drizzle of Mexican Crema along with a spoonful of Salsa Verde. or try a dollop of Cilantro Lime Jalapeno Aioli.

  • Red Salsa. Be careful with adding a spoonful of salsa to these tacos. They are already tomato based, so don’t need much more.
  • A fresh Mango pico-de Gallo will bring a tropical flair.

What To Serve Them With

  • Corn vs. Flour Tortillas: My preference is to use yellow corn tortillas, or New Mexico Blue Corn Tortillas. These two options bring true corn flavor to enhance the smoky beef. White corn tortillas are less sturdy, a little chalkier in flavor and may not hold up well with the heavy meat. You can also substitute small flour tortillas.

Tip: You can’t just take soft corn tortillas out of the package and make a taco. You must warm the shells to be pliable. My preferred method is to dampen a clean dish towel by quickly running the towel under water from the faucet. Wrap a stack of corn tortillas into the damp towel. Place the package in a gallon zip lock bag. Don’t seal the bag. Place the tortillas in the microwave and heat for 3 minutes at 50% power. Remove from the microwave and let them steam in the bag for 2-3 more minutes. They’re ready.

Sides for Tri-Tip Tacos:

Refried Beans, a nice helping of Mexican Rice , or take a look at this Mexican Corn Salad or my Southwestern Salad tossed salad recipe..

How Spicy Are Chipotle Adobo Tacos?

Keeping with the amount suggested in this recipe, they're warm, not wild. Think cozy heat. Add more if you’re looking for spicier experience add more chipotle peppers. The actual peppers are where the heat lies, and the sauce brings the smoky flavor.

Make-Ahead, Storage, and Reheating Tips

  • Make Ahead: The shredded beef for the tacos can be made ahead of time and actually get better with flavor. And I do this on purpose and for that reason. Store in the Dutch oven in the refrigerator for up to 3 days.
  • Reheating: Once ready to serve, warm the beef stove-top on medium low. You don’t want to re-cook it, just get it hot. When ready to serve, gather taco toppings, warm the corn tortillas and serve. I don’t like using a microwave here, it can make the beef leathery.
  • Freezer: Store any leftover shredded beef in freezer safe bags for up to three months. Be sure to label and date the bags. Let me meat thaw in the refrigerator overnight and then reheat.

FAQ’s

Can I Make Slow Cooker Tri-tip Tacos?

You can, but I prefer the Dutch oven. Make sure you brown the tri-tip roast and then follow the instructions in the recipe card. Cook on low for 7 hours or until meat is tender enough to shred.

Can This Be Made Stove-top Only?

Yes, but watch the heat. Make sure you get a low heat that will simmer the meat low and slow without scorching.

Can I Use A Different Cut Of Beef?

Beef Roast: Substitute a 2 – 3 pound Beef Chuck Roast for the Tri-tip. A chuck roast will shred very well, but will contain more fat. You may want to trim some of the larger pieces of fat before cooking to avoid the tacos from being greasy.

Are Chipotle Peppers in Adobo the Same As Chipotle Powder.

Chipotle peppers are dried and smoked jalapeno peppers. Chipotle peppers in Adobo are dried and smoked jalapenos that are then packed in a tangy sauce which rehydrates them. It’s a wonderful product. Chipotle powder is a single ground chile powder product made from smoked and dried jalapeno peppers.

Recipe for Dutch Oven Tri-Tip Tacos

Roasted tri-tip is an unexpected choice for street-style tacos. And using your Dutch oven creates a hands off no-fuss meal. And surprisingly, a tri-tip makes really good pulled beef tacos.

I hope you give this recipe a try with your favorite taco toppings. Such an easy recipe with big reward. A street taco to remember.

And if you’re looking for more ways to use a tri-tip-roast, check out my recipe for Oven Roasted Tri-Tip. Slathered with Dijon Mustard, rosemary and thyme, it’s an easy recipe for Sunday dinner.

Explore More Red Chile Forward Southwestern Mexican Recipes

Rich with flavor and tradition, These classic Mexican and Southwestern recipes are a must try for any serious cook.

Love homemade Mexican Flavors? Don’t miss this favorite for Authentic Carne Adovada, and my category for Mexican Southwest Recipes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Tri-tip tacos served on corn tortillas.
Print Recipe
5 from 2 votes

Dutch Oven Tri-Tip Tacos

How about grabbing that Dutch oven for some easy, hassle free, feed a crowd, tri-tip tacos? We'll take that typical taco dinner up a notch by using smoky chipotle peppers in adobo sauce. The preparation is easy and produces incredibly delicious results.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Mexican
Cuisine: Mexican
Servings: 10
Calories: 181kcal
Author: Lea Ann Brown

Ingredients

  • 2-3 pound tri-tip roast
  • 3 chipotle peppers in adobo sauce seeded, veins removed and chopped
  • 1 Tablespoon adobo sauce from the can of peppers
  • 1 sweet onion thinly sliced
  • 6 garlic cloves chopped
  • 28 ounce can chopped tomatoes undrained
  • 1 Tablespoon cumin
  • 1 Tablespoon brown sugar
  • salt and pepper
  • 3 tablespoons vegetable oil

Instructions

  • Preheat the oven to 325 degrees.
  • Season the roast with salt and pepper. You can even add your favorite steak seasoning, like Montreal Steak Seasoning.
  • Heat a large Dutch oven over medium high heat. Once the pan is hot, add the oil. Once the oil is hot, add the tri-tip roast and brown on both sides. About 5 minutes per side.
  • Transfer the roast to a plate and set aside. Add the onion to the pan and saute until tender. Add garlic and cook until fragrant. Season the onion and garlic with salt and pepper. Add tomatoes. Nestle the tri-tip down into the tomatoes, onions and garlic mixture, then top with remaining ingredients.
  • Spoon a little of the tomato mixture on top of roast.
  • Cover the pan and cook 2.5 or 3 hours. Until meat is tender.
  • Remove the meat from the pan and shred with a fork when cool enough to handle.
  • Return the shredded meat back to the cooking liquid and stir to coat.
  • Serve the meat into heated corn tortillas or purchased taco shell with all your favorite taco toppings.

Notes

How to Remove Seeds and Veins From Chipotle Peppers: Chipotle Peppers in Adobo are indeed very hot. With a sharp knife, slice open the peppers and then using the back of the knife, scrape out the seeds and veins. That’s where the heat lies. What you have left is a rich smoky flavor without as much heat.
You can’t just take soft corn tortillas out of the package and make a taco. You must warm the shells to be pliable. My preferred method is to dampen clean dish towel by quickly running the towel under water from the faucet. Wrap a stack of corn tortillas into the damp towel. Place the package in a gallon zip lock bag. Don’t seal the bag. Place the tortillas in the microwave and heat for 3 minutes at 50% power. Remove from the microwave and let them steam in the bag for 2-3 more minutes. They’re ready.
Suggested Toppings: Keep it simple. Crumbled Cotija cheese, sliced jalapenos, lime wedges. 
 

Nutrition

Calories: 181kcal | Carbohydrates: 8g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 475mg | Potassium: 503mg | Fiber: 1g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 3mg

Dutch Oven Tri-Tip Tacos … They’re What’s for Dinner. 

 This post was first published January of 2013 and updated February 2026.

Instant Pot Pork Carnitas Tacos (Or Pressure Cooker)

By 16 Comments

This classic Southwestern Style Mexican dish is inspired by authentic Pork Carnitas where an exciting mix of citrus and Mexican spices compliment fall apart shredded pork for an easy taco dinner that will WOW your crowd. Instant Pot Carnitas mean minimal prep with juicy fall apart shredded pork. I’ll even show you how to create those famous Carnita crispy edges.

3 pork carnitas tacos garnished with slices of radish, lime served in corn tortillas

What Are Pork Carnitas?

Traditional Mexican carnitas are slow-cooked, tender pieces of pork that are simmered in their own fat until meltingly soft, then crisped until the edges turn golden and slightly crackly. The word carnitas literally means "little meats" in Spanish.

Carnitas originated in Michoacán Mexico, where they're considered a point of regional pride and often cooked for celebrations, markets, and family gatherings.

How Traditional Carnitas Are Made

Authentic carnitas are:

  • Made with pork shoulder (Boston butt)
  • Slow-cooked in lard in a wide copper pot called a cazo.
  • Seasoned simply - typically with salt, sometimes garlic, bay leaves, orange.
  • Cooked low and slow until tender
  • Finished at higher heat so the exterior crisps while the inside stays juicy

Unlike shredded pork that's braised in broth, traditional carnitas are gently cooked in fat and as the liquid evaporates, the pork fries in the remaining lard, creating that signature mix of silky interior and crispy edges.

We made traditional pork carnitas in Culinary School and they were OUTstandingly wow.

Making Pressure Cooker Carnitas

The method mentioned above literally takes hours and is well worth the time, but I wanted to make a quicker version and knowing that my Instant Pot would render that pork roast fall apart and luscious, I created this recipe.

Pressure cooking gives you that fall-apart texture in a fraction of the time. Same deep flavor. Same shreddable pork. Less hovering over the stove wondering if you burned the bottom. I love tradition but I also love dinner in under a few hours and the convenience. Here’s what you can expect:

Flavor Profile And Benefits

  • Rich and savory, slightly salty, pork-forward and not heavily spiced, but warm and cozy with heat.
  • An easy recipe for street-style tacos.
  • Using a pressure cooker to make Carnitas Tacos guarantees a cook time of less than one hour, compared to 3 – 4 hours in the oven.
  • A another star for the Southwestern flavor combination of citrus and New Mexico Red Chile Powder.
  • What pushes this recipe over into the five-star category is it’s make-ahead qualities.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make Pressure Cooker Pork Carnitas Tacos
  • Pork: Choose a 3-5 pound pork shoulder (butt) roast. Preferably bone in.
  • Oranges
  • Onion: Sweet or Yellow Onion recommended.
  • Beer: A Mexican beer works well here.
  • Limes
  • Spices: New Mexico Red Chile Powder and Achiote Paste make this chile forward with flavor. Traditional with garlic, cumin, Mexican oregano for traditional Mexican seasonings.

Ingredient Swaps

  • Pork: You can also use a boneless pork shoulder roast. Avoid a pork loin, or pork tenderloin. They are leaner cuts of meat and will tend to dry out, which won’t make good shredded pork tacos. Pork shoulder roast has enough fat to keep the meat tender and juicy.
  • Oregano: Mexican oregano is preferred for this recipe, it’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions – It’s Easy

Step 1: Sauce to make Instant Pot Pork Carnitas tacos.
Step 2: Large chunks of cut pork roast to make Insta pot pork carnitas tacos.
  1. Step 1: Make the Carnitas sauce. In a small bowl, whisk together oregano, cumin, achiote paste, New Mexico red chile powder, onion, garlic, lime juice, orange juice, and beer until combined.
  2. Step 2: Cut the pork roast into large chunks to fit well in your pressure cooker. Discard any large chunks of fat.

Tip: If using a bone-in pork roast (preferred) cut around the bone, leaving a chuck of meat attached. Add that piece to the browning/cooking process and then to the Instant Pot. That bone will bring even more savory flavor to the end result. You’ll remove that bone once you start shredding the meat.

Step 3: Browning pieces of pork roast to make Instant Pot Pork Carnitas tacos.
Step 4: Cooking pork in pressure cooker for Instant Pot Pork Carnitas tacos.
  1. Step 3: Heat a large skillet over medium-high heat. Once the skillet is hot, add oil. Salt and pepper the pork pieces and brown them on each side. You may need to do this in batches. Don’t crowd the meat.
  2. Step 4: Add the pork pieces to the pressure cooker insert. Pour the carnitas sauce over the pork. Cook 25 minutes on high.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Step 5: Shredded pork on a sheet pan ready to broil in the oven to make crispy Instant Pot Pork Carnitas tacos.
  1. Step 6: Once cool enough to handle, using two forks, or your hands, shred the meat. Discard the bone from the piece of meat that it was attached to. Spread the shredded pork on a sheet pan and then set it on a rack 5 inches below the broiling unit to create that famous carnitas crisp. Watch it close during the broiling process, it won’t take long.
  2. Tip: I like to sprinkle on a bit more red chile powder, for color, heat and that famous New Mexico warm flavor.

How They’re Traditionally Served

Pork Carnitas are typically chopped and served as Carnitas Tacos:

  • Warm corn tortillas
  • Fresh Cilantro
  • Diced White or Sweet Onion (raw)
  • Salsa: Use either red salsa or salsa verde.
  • Always lime wedges.
  • Sliced radishes are also common toppings for tacos in Mexico, as well as chopped avocado and Mexican Pickled Onions. A dollop of Guacamole would work well here.

Make Ahead

This pulled pork taco recipe is also a great make-ahead taco recipe to feed a crowd. Here’s why.

  • The pork roast can be cooked, shredded and stored until ready to re-heat and broil. (you will need to broil to get that crispy element for carnitas).
  • You can prep, chop and store all the toppings in air tight containers in the refrigerator in advance.

All that’s left is to do is warm the corn tortillas and line up those toppings. Guests can build their own personal carnitas as you sit back and take in the compliments.

TIP: How to keep those corn and flour tortillas warm. I was recently introduced to these Imusa Tortilla Warmers. They work like magic. Just place the tortillas in the warmers and then use the microwave to heat them. They’ll stay warm for about an hour tucked inside. Check it out, they’re amazing. You can also toast corn tortillas over open flame stove top. Just a few seconds per side for a more rustic Mexican feel. Disclaimer: I am an Amazon Affiliate, if you purchase the tortilla warmers using the link above, I receive a small commission at no extra charge to you.

Imusa Tortilla Warmers

FAQ’s

Can I Over-Cook Pork Carnitas In The Instant Pot?

A pork roast is very forgiving, and hard to over cook. If the meat turns out mushy, you’ve over cooked. Stick to the cooking times in the recipe and you’re safe.

Why Are My Carnitas Dry?

Probably not enough fat. Or you didn't cook it long enough to fully break down. Dry pork usually means undercooked, weirdly enough.

How Many Carnitas Tacos Per Person?

Just how many tacos should you plan for each person. Err on the safe side and plan for three tacos per person, especially if you’re using smaller street-style corn tortillas.

Are Carnitas The Same As Barbacoa or Cochinita Pibil?

Barbacoa is slow cooked shredded meat, usually beef. It’s a more chile-forward dish that used dried red chile peppers and stronger spices. Cochinita Pibil is a Yucatan inspired dish, where pork is achiote marinated.

Storing, Reheating and Freezing

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to four days.
  • Reheating: Gently reheat stovetop in a saucepan until warm. Or use your microwave oven. The 50% power feature is your best friend. Place individual servings in a microwave safe bowl and reheat in 30 second increments until warm enough to eat. This lower setting helps avoid those splattering microwave food explosions.
  • Freezer: Place any leftovers in a freezer safe zip-lock style bag. Fill the bag while it’s standing up, then press air out and seal well. You can store the bag laying down to optimize freezer space. Label with date and contents and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Instant Pot carnitas recipe. Pork tacos on a soft white corn taco shell garnished with sliced radishes, cotija cheese, and cilantro

And that's it. Close to the real-deal authentic carnitas. Faster. Crispy where it counts. Tender where it matters. And honestly? Pretty hard to mess up.

I routinely make this pressure cooker Pork Carnitas recipe for Super Bowl. This is truly perfect football party food. Actually it’s perfect party food – period, any time of year and especially a Cinco de Mayo.

Explore More Southwestern Mexican Taco Recipes

Love tacos as much as we do? Here are some recipe you might want to take a look at:

And don’t miss my Taco Category, you’ll find even more ideas, including Fried Tacos, the most popular on my site.

And don’t miss my recipe for Pork Tenderloin Tacos in Chile Guajillo Sauce. Pure rustic rich red-chile forward flavor in every bite.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Instant Pot Pork Carnitas Tacos
Print Recipe
5 from 3 votes

Instant Pot Carnitas Tacos

These carnitas tacos are quick and easy to make in the pressure cooker, perfectly flavored and juicy. So delicious!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course Pork
Cuisine: Southwestern Mexican
Servings: 12 people
Calories: 183kcal
Author: Lea Ann Brown

Equipment

  • Instant Pot Electric Pressure Cooker

Ingredients

  • 1 tablespoon Dried Oregano preferably Mexican Oregano
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Achiote paste
  • 1 teaspoon New Mexico red chile powder or ancho
  • 1 large Sweet Onion chopped
  • 3 cloves Garlic chopped
  • 2 Limes juiced
  • 2 large Oranges juiced
  • ½ cup Beer
  • 4-5 pounds Pork Shoulder Butt Cut into large pieces
  • 3 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Neutral Oil Canola or vegetable oil works well here.
  • Soft Corn or Flour Tortillas Look for 5 – 5 ½" tortillas to make Street Style Tacos.

Instructions

  • In a small bowl, whisk together oregano, cumin, achiote paste, chile powder, onion, garlic, lime juice, orange juice, and beer until combined.
  • Cut the pork into large pieces, removing any large chunks of fat. Season pork chunks with salt and pepper.
  • Heat a large fry pan over medium high heat. Add oil. When oil is shimmering, add half of the pieces of pork. Sear on both sides and remove to a plate. Repeat with the rest of the pork.
  • Place brown pieces of pork into the instant pot. Pour sauce on top of the pork. Close lid and set to pressure on high. Cook for 25 minutes. Let naturally release for about 15 minutes. Release the remaining steam before removing lid.
  • Remove pork to a large cutting board and when cool enough to handle, shred with two forks or your hands. Spread pork onto a large baking sheet. Spoon one third of the sauce from the Pressure Cooker on top of the pork, tossing to combine.
  • Set broiler temperature to 550 and set the sheet pan full of pork 5 inches below the broiler unit. Broil for 4 to 5 minutes, just until the pork edges begin to crisp.
  • Remove the baking sheet from the oven and top with half of the remaining sauce from the pressure cooker. Toss again to combine. Broil for an additional 5 minutes.
  • Remove the baking sheet from the oven and toss more sauce. Don't use too much sauce. You don't want that pork to be swimming.
  • To assemble the tacos, top warmed flour or corn tortillas with pork. Top with sliced red onion, diced avocado, jalapeno, cilantro, pickled onions, or diced sweet onions and cotija cheese. Serve with lime wedges.

Notes

This pulled pork taco recipe is easily adaptable for crockpot or oven roasting. For Oven: Place seared pork chunks into a Dutch Oven and pour the sauce over the pork. Roast at 350 degrees until meat is fall apart tender. This should take about 2 – 3 hours. 
For the crockpot: Place seared chunks of pork into the crockpot and pour in the sauce. Cook on low for 4-5 hours or until tender enough to shred. 
Friends don’t let friends eat Mexican Food without Pickled Onions. Check out this recipe for Quick Pickled Red Onions.
Can I sear the pork pieces in the Instant Pot? Set Instant Pot to Sauté. Add oil. Once hot, add half the pork and sear directly in the Instant Pot, turning every 45 to 60 seconds. Transfer pork to a separate plate and repeat with remaining pork pieces until browned. Press cancel to turn off the heat. (I find it easier to sear stove-top)
This recipe serves 8 – 12 people depending on the number of tacos per person.

Nutrition

Calories: 183kcal | Carbohydrates: 8g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 658mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 22mg | Calcium: 49mg | Iron: 2mg

Pressure Cooker Pork Carnitas Tacos … It’s Whats for Dinner

Homemade Banana Ice Cream

By 24 Comments

This recipe for homemade banana ice cream becomes even more decadent by caramelizing bananas in the oven before adding to the ice cream mixture. The delicious banana flavor shines and is complimented with the sweetness from brown sugar and cinnamon.

Homemade banana ice cream in waffle cones.

What You Can Expect From This Recipe

This banana ice cream becomes very special by making it a caramelized banana ice cream recipe.

Bananas are caramelized in the oven with a mixture of brown sugar, butter and cinnamon. The end flavor is remarkable.

The custard ice cream recipe is the real deal. Using pure ingredients, eggs, cream, milk and vanilla, you’ve go a classic custard style ice cream from scratch that will simply delight your family.

Custard style ice cream is made where milk is heated stove top and then slowly added to an egg sugar combination to temper. To temper means to slowly combine as to not scramble or cook the eggs. 

Cream is then added to the tempered mix.

The mixture is then refrigerated overnight to allow it to expand.

In all reality, you’re making frozen custard dessert.

I’ve been wanting to make homemade banana ice cream as I used to love getting banana milkshakes from the Dolly Madison Store.  Man they’re the best.  Anyone had ’em?

Everyone loves a good custard ice cream recipe.  Let’s get started.

Ingredients You’ll Need

Ingredients to make homemade banana ice cream.
  • Ripe Bananas.
  • Dairy: Cream, milk, eggs and butter.
  • Brown Sugar
  • Cinnamon
  • Vanilla

Tip: For this homemade banana ice cream recipe you’ll need ripe bananas. Don’t use bananas that have blackened, like you would for Banana bread. You’ll need them soft to the touch but still firm enough to be able to slice.

Step by Step Instructions

Whisking eggs with sugar to make homemade banana ice cream.
Pouring hot milk mixture into eggs to temper.
  • Slowly heat milk in a sauce pan on medium low heat. Do not let it boil, just get it nice and steamy.
  • Meanwhile, whisk sugar and eggs together in a bowl.
  • When milk is hot, slowly…and I mean slow as you can…drizzle some of the milk into the sugar/egg mixture.
Stirring to mix eggs and milk.
Stirring to thicken eggs and milk mixture.
  • Stir to combine the tempered egg and milk together.
  • Pour the tempered eggs and milk mixture into the pan of hot milk, stir until well blended.
  • Heat until thickened, stirring constantly until it thickens enough to coat the back of a spatula or wooden spoon.
  • Remove from heat and when it reaches room temperature add the cream and vanilla. Refrigerate overnight so that the mixture volumizes. Do not short cut this step.

Caramelized Bananas

Sliced bananas on a foil lined sheet pan sprinkled with brown sugar and cinnamon.
Caramelized bananas on a sheet pan lined with foil.
  • Step 1: How to caramelize bananas. It’s super easy. Preheat oven to 400 degrees.
  • On a foil lined pan place the sliced bananas and sprinkle with brown sugar, cinnamon and drizzle with the butter.
  • Step 2: Bake for 20 minutes. 
  • Step 3: Let mixture cool then puree in a food processor.

Tip: Don’t wait too long to transfer the caramelized bananas to the food processor. If allowed to cool too much, the brown sugar will start to harden.

Adding pureed bananas to milk and egg mixture to make homemade banana ice cream.

When completely cooled, add the pureed caramelized bananas to the volumed ice cream mixture and churn according to your ice cream maker’s instructions.

Tip: As with most home ice cream makers, the final consistency of the ice cream will resemble soft serve. Place in the freezer for a couple of hours to achieve a texture to scoop.

FAQ’s, Banana Ice Cream

Can I Use Frozen Bananas?

My experience with frozen bananas is that once thawed, they are mushy. Since we’re slicing the bananas for this recipe, I would not recommend using frozen. Fresh is best here.

Variations

  • Add some chocolate chips. Purchase some good quality semi-sweet chocolate and chop it into small pieces. About half way through the churning process, drop in the chocolate pieces.
  • To make peanut butter banana ice cream, add 3 tablespoons chunky or creamy peanut butter during the churning process.

Equipment Needed

Storage

Store in an air tight, freezer friendly container. This banana ice cream will last a month in the freezer.

Homemade Banana Ice Cream

Scoops of homemade banana ice cream in a black bowl.

I hope you give this frozen custard style homemade banana ice cream recipe a try. It’s crazy delicious and one of the best homemade ice cream recipes I’ve ever made.

More Homemade Ice Cream Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Homemade banana ice cream in waffle cones.
Print Recipe
5 from 3 votes

Homemade Banana Ice Cream with Caramelized Bananas

This recipe for homemade banana ice cream becomes even more decadent by caramelizing bananas in the oven before adding to the ice cream mixture.
Prep Time20 minutes
Cook Time30 minutes
resting time8 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 383kcal
Author: Lea Ann Brown

Ingredients

  • 1 Cup whole milk
  • ½ Cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cup heavy cream
  • For the Bananas:
  • 4 ripe bananas sliced into ½ – 1 inch segments
  • ¼ Cup brown sugar
  • ½ teaspoon cinnamon
  • 1 Tablespoon butter melted

Instructions

  • Slowly heat milk in a sauce pan on medium low heat. Do not let it boil, just get it nice and steamy. Meanwhile, whisk sugar and eggs together in a bowl. When milk is hot, slowly…and I mean slow as you can…drizzle some of the milk into the sugar/egg mixture, stirring constantly.
  • Pour the milk, eggs and sugar mixture back into the sauce pan and heat on low until thickened, again stirring constantly. It should reach the consistency of liquid pudding.
  • Remove from heat and when it reaches room temperature add the cream and vanilla and stir. Refrigerate covered overnight so that the mixture volumizes. Do not short cut this step.
  • For the bananas:
  • Preheat oven to 400 degrees. On a foil lined pan place the sliced bananas and sprinkle with brown sugar, cinnamon and drizzle with the butter. Bake for 20 minutes. Let mixture cool then puree in a food processor.
  • When completely cooled, add the caramelized bananas to the ice cream mixture and stir to combine. Churn according to your ice cream maker's instructions.

Notes

Tip: Don’t wait too long to transfer the caramelized bananas to the food processor. If allowed to cool too much, the brown sugar will start to harden
As with most home ice cream makers, the final consistency of the ice cream will resemble soft serve. Place in the freezer for a couple of hours to achieve a texture to scoop.

Nutrition

Calories: 383kcal | Carbohydrates: 36g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 67mg | Potassium: 320mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1065IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg

Homemade Banana Ice Cream with Caramelized Bananas …It’s What’s For Dessert

Southwest Rotini Pasta Salad With Black Beans

By 4 Comments

This Rotini Pasta Salad is made with a creamy ranch dressing, sour cream, bbq sauce dressing for an irresistibly Southwestern flavor. With Black beans and tomatoes this is potluck picnic perfect.

BBQ Pasta salad with black beans and cherry tomatoes.

Pasta salad … ’tis the season. And it’s hard to beat a good pasta salad. A staple at back yard Summer cookouts, it’s nice to have a variety of recipes to see you through the season.

This rotini pasta salad is seriously delicious and very simple to make. And will compliment any burger, grilled steak, or grilled chicken recipe you throw its way.

For this creation, I wanted something that would stand up to and compliment the wonderful flavor and texture of a beef brisket. And it was perfect.

With a championship lineup of Southwest ingredients, this rotini pasta salad is one you’ll devour all Summer long.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make bbq pasta salad with black beans.
  • Black Beans, canned.
  • Pasta: For this recipe, we’re using curly fun Rotini pasta. It’s curves, nooks and crannies are great for holding on to the creamy sauce.
  • Sour Cream: Full fat please. A big bowl of pasta salad is no time to count fat calories. For a creamier experience, use regular sour cream.
  • Tomatoes, Fresh tomatoes when in season, or Grape tomatoes. Tomatoes add a pop of Summer color to this pasta salad.
  • BBQ Sauce, your favorite brand.
  • Sweet Onion
  • Ranch Dressing, use your favorite brand, or better yet, make my recipe for Spicy Ranch Dressing.
  • Mayonnaise

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Ingredient Subs and Swaps

  • Pasta: I like to use a flexible softer pasta such as Rotini pasta. Elbow macaroni would be a good substitute, or shells. Avoid thicker sturdy pastas such as rigitoni or penne.
  • Onion: Substitute red onion for white or sweet onion.

Instructions

  • Step 1: Cook the rotini pasta according to package instructions. Fish out about ½ cup of the pasta water before draining. In a large bowl combine all ingredients. Using a large spoon gently stir until well combined. Add a little pasta water at a time to make it creamier.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Variations

Make this rotini pasta salad your own, here are some suggestions for add-in ingredients.

  • Add 1 cup of sweet corn. Use frozen (that’s been thawed) or canned.
  • To heat things up, add a 4 ounce can of chopped green chile peppers.
  • Add chopped yellow bell pepper or red bell pepper.
  • Add 1 avocado that’s been chopped.
  • One pasta has cooled, add 2 cups Mexican blend shredded cheese.
Can You Freeze Pasta Salad?

Technically you can, however, I feel the texture is compromised when doing so. Its best to enjoy this pasta salad fresh, or as refrigerated leftovers.

Storage

  • This Rotini Pasta Salad is a perfect make-ahead pasta salad. It’s one of those dishes that tastes better the next day. It will keep in the refrigerator, well sealed, for three to 4 days. If it becomes dried out during that time, just give it a good stir and add a drizzle of ranch dressing to bring it back to life.
  • This is a mayonnaise based pasta salad. Don’t let it set at room temperature for more than 2 hours.

Tips For Success

  • To save time, prep all of the ingredients while the pasta is cooking.
  • Cook the pasta according to package directions for al dente. Once cooked, the pasta will continue to soften as it absorbs the dressing.
  • When draining pasta, rinse with cold water. This will stop the cooking process and also keep the pasta from becoming gummy.

What To Serve It With?

Any Summer grilled entree, but our favorite back yard cookout party meal starts with this pasta salad as a side for our favorite Silver Spur Ranch Blue Cheese Burgers.

Rotini Pasta Salad with Black Beans

This rotini pasta salad becomes irresistibly creamy by using the combo of sour cream and mayo for the sauce. Adding bbq sauce and ranch dressing makes this a Southwest pasta salad that will compliment any Summer entree. Pot luck picnic perfect!

Rotini pasta salad with black beans and cherry tomatoes.

More Pasta Salad Recipes You Might Like

And check out my Chicken Macaroni Salad if you're looking for a main course pasta dish.

And if you’re looking for even more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipes including the most popular on my site for Broccoli Cheez Whiz Casserole, everyone’s favorite holiday casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pasta salad with black beans and cherry tomatoes.
Print Recipe
5 from 2 votes

Rotini Pasta Salad With Black Beans

A Southwestern pasta salad that you'll devour all Summer. Goes great with any grill or bbq entree.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Pasta Recipes
Cuisine: American
Servings: 16
Calories: 501kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Rotini Pasta
  • ½ Cup Sour Cream
  • ½ Cup BBQ Sauce
  • ½ Cup Ranch Dressing
  • ¼ Cup Mayonnaise
  • 14.5 ounce Can Black Beans Drained and rinsed
  • 1 sweet onion chopped
  • 2 Cups Cherry Tomatoes halved
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • salt and pepper to taste

Instructions

  • Cook Pasta according to directions on package. Before draining, reserve about a cup of the starchy pasta liquid.
  • In the meantime combine Sour Cream, BBQ Sauce, Homemade Ranch Dressing, Mayonnaise, Black Beans, onion, tomatoes, sugar and vinegar. Drain pasta and allow to cool for about 5 minutes. Add to the salad ingredients and stir to combine. Pour in the pasta water until the pasta seems creamy. I usually use about ½ cup or a little more.

Notes

This Southwest Pasta Salad is a perfect make-ahead pasta salad. It’s one of those dishes that tastes better the next day. It will keep in the refrigerator, well sealed, for three to 4 days.
Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
Variations:
  • Add 1 cup of sweet corn. Use frozen (that’s been thawed) or canned.
  • To heat things up, add a 4 ounce can of chopped green chile peppers.
  • Add 1 avocado that’s been chopped.
  • Add 2 cups Mexican blend shredded cheese.

Nutrition

Calories: 501kcal | Carbohydrates: 82g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 192mg | Potassium: 969mg | Fiber: 21g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 5mg

Creamy BBQ Rotini Pasta Salad … It’s what’s for a Summer Side Dish

This recipe for Rotini pasta salad was first published June 2017 and republished April 2022 with step by step photos.