Spicy Espresso Tacos with Ancho Aioli

Another favorite from the “Jan’s Love” archives of Spice & Vine Mercantile that will level up your Taco Tuesdays for sure!


For the Roast

For the Aioli

  • 1 c Mayonnaise
  • 1 c Refried beans
  • 1 ripe avocado, diced and smooshed
  • 1 Tbls Ancho chile powder

For Garnish

  • shredded cabbage, chopped onion, cotija cheese, balsamic to drizzle (chocolate? jalapeno? jalapeno lime? so many choices!!)


  • In a crockpot on high, combine the “roast” ingredients and cook until it is ‘fall apart tender’ – probably 6-7 hours.
  • Shred (use 2 forks if you don’t have the fancy shredder tool)
  • While the roast cooks, make your aioli – combine the mayo, refried beans, smooshed avocado and Ancho chile powder (to taste – Ancho chiles have a medium heat). Refrigerate until ready to serve.
  • Serve with warm tortillas (may we suggest corn tortillas fried in our Fresh Harvest Garlic olive oil?)
  • Add a spoonful of aioli
  • Garnish and enjoy!!