Tattoo Hot Sauces

Spicy Authentic Enchiladas Verdes

Kick back this Cinco de Mayo with this authentic enchiladas verdes recipe by Concinando Con Angel! Top off with Avocado Serrano, and we guarantee you will never go back!

Spicy Authentic Enchiladas Verdes with Avocado Serrano


  • 1 chicken breast, cooked and shredded (we recommend buying a rotisserie chicken to make it easier)
  • 1 pack of tortillas
  • ½ – 1 lb of tomatillos, washed and peeled (peel off the outer husk, and then wash to remove the sticky-feel)
  • 1 quarter of a small onion
  • 2 garlic cloves
  • 2 serrano peppers
  • 1 jalapeño pepper
  • 1 cilantro bunch (or to taste)
  • 3 poblano peppers, grilled or roasted, peeled and de-seeded
  • 3 tablespoons, sliced onion
  • 1 garlic clove, minced
  • 1 tablespoon chicken bouillon powder
  • Vegetable oil (or your choice of oil)
  • For Garnish:

  • Queso fresco (the soft, crumbly cheese)
  • Mexican Sour Cream (OR use regular sour cream, add a bit of milk until it becomes a nice drizzling consistency, and then add salt to taste)
  • Lettuce
  • Tomato
  • Avocado
  • Tattoo Avocado Serrano


    For the enchilada verde salsa:

  1. In a medium pot, place your tomatillos, quarter onion, jalapeño pepper, serrano peppers, and garlic cloves. Fill up with enough water to allow the ingredients to float and not touch the bottom. Boil until you see the tomatillos start to change color. Turn off and remove from heat.
  2. Meanwhile, in a large pan, add a drizzle of oil over medium heat and stir-fry your sliced onions and minced garlic until fragrant. Do not allow the garlic to burn.
  3. Add your shredded chicken breast to onions and garlic, season with salt and pepper, and saute for a couple of minutes until the onions and garlic are incorporated. Turn off heat.
  4. Remove tomatillos, onion, jalapeño, serrano peppers, and garlic cloves from pot, and place into a blender, removing any stems from peppers. NOTE: for less spicy, de-seed your peppers first before placing into blender.
  5. Add cilantro, chicken bouillon powder, roasted poblano peppers, pepper and cold water into blender. Blend until smooth.
  6. In a large pot, add a drizzle of oil and set to medium heat. Carefully pour in the salsa verde, and stir. At this point, taste test your salsa for salt. Adjust as needed. Let it come to a boil, and then turn off heat.
  7. Assembling the enchiladas:

  8. In a medium pan set to medium-low heat, pour in 1 teaspoon of oil. Place your tortilla in the pan and allow one side to saturate with oil, before flipping over and saturating the other side, about 10 seconds per side. You want the tortillas to be more ‘floppy’, not crispy. Then remove from pan, placing on a plate lined with paper towel to soak up excess oil. You can prep all the tortillas like this at once, adding oil to the pan as needed, or make one enchilada at a time, continuing with the next steps.
  9. Dip your prepped tortilla into the pot of salsa verde, flipping to saturate both sides with the salsa. Let excess drip off, and then place on your plate.
  10. Next, add shredded chicken on one side of your tortilla, and roll up using tongs (or clean hands). The seam of the tortilla should be tucked underneath so it doesn’t unroll itself.
  11. Now for the finale! Add your queso fresco, sour cream, tomato, lettuce, avocado and drizzle with Avocado Serrano to your heart’s content. ¡Buen provecho!

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Crockpot Chicken Tortilla Soup with Tattoo Hot Sauce

In NC, it can be 70 degrees one day, and 45 the next. At least we can say it makes life a little exciting! Regardless of what the weather is like in your part of the world, you’ll really enjoy this delicious Crockpot Chicken Tortilla Soup recipe! This is an easy Crockpot Chicken Tortilla Soup that can be topped with either Avocado Serrano or Scotch Bonnet Curry! Which will YOU choose? (Either way, you can’t lose!)

Crockpot Chicken Tortilla Soup with Tattoo Hot Sauce


  • 3 tablespoons butter
  • 1 yellow onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cloves garlic
  • 2 cans chicken broth 14.5-ounce cans
  • 2 boneless skinless chicken breasts
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon taco seasoning
  • 14 ounces red enchilada sauce


  • 1-2 cups heavy cream to make it creamy if desired, add during last hour
  • 1 can pinto beans drained
  • 1 1/2 cups corn frozen, not canned.
  • Garnish:

  • 1/2 cup fresh cilantro chopped
  • Sour Cream
  • Tri-Color Tortilla Chips (I got it in the produce section around the veggies/salad area)
  • Tattoo (whatever is your favorite flavor, I like the Scotch Bonnet)
  • Instructions:

    1. Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
    2. Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
    3. Once the chicken is cooked shred the chicken.
    4. Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour.
    5. Serve with your choice of garnishes, and finish topping with either Scotch Bonnet Curry or Avocado Serrano. Enjoy!

    We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

    Credit: Original Recipe by Sandra of Dash of Sanity blog. View original recipe here.

Avocado Serrano Spicy Shrimp Tacos

Need some Cinco De Mayo inspiration? These amazing Avocado Serrano Spicy Shrimp Tacos are sure to be a huge hit! This mix of spices, cilantro, and fresh citrus alongside our Avocado Serrano makes for a winning lunch or dinner recipe!

Avocado Serrano Spicy Shrimp Tacos


  • 20 medium shrimp peeled and deveined
  • 1 1/2 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder optional
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Squeeze of lime optional
  • 6 small flour tortillas (corn tortillas can also be used)
  • Tattoo Avocado Serrano (use as much as your heart desires)

Avocado Salsa:

  • 1 tomato seeded and chopped
  • 1 avocado peeled, seeded and cut into chunks
  • 1 jalapeno seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice from half a lime
  • 1/4 cup loosely packed fresh cilantro leaves coarsely chopped

Cilantro Sauce:

  • 1/4 cup sour cream
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice


To cook the shrimp:

  1. In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt.
  2. Add in shrimp and toss to coat completely.
  3. Cover and refrigerate for at least 10 minutes or up to 24 hours.
  4. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes.
  5. Add the olive oil and shrimp.
  6. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes.
  7. Turn off heat and finish with a squeeze of lime (optional).
  8. To make the salsa:

  9. Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
  10. To assemble:

  11. Stir sour-cream with cilantro and lime juice in a small bowl; set aside.
  12. Grill tortillas on stovetop over the flame until lightly charred (this step is optional).
  13. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce.
  14. Serve tacos with lime wedges on the side, and add Avocado Serrano over top as desired. Enjoy!!

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Layla Atik of Gimme Delicious blog. View original recipe here.

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