When you think of Thanksgiving dinner, what comes to mind? Perhaps you picture an overflowing cornucopia of fresh food. More than likely, your mind conjures up images of Thanksgiving dinner staples, such as turkey with stuffing, mashed potatoes with gravy, green bean casserole, and pumpkin pie. And while we’ll be the first to say that there’s nothing wrong with “traditional” Thanksgiving food, we also realize that some people like to create their own unique traditions.

If you’re considering ideas for non-traditional Thanksgiving dinners this holiday season, we’ve got some excellent recipes worth trying out that are relatively simple and way more flavorful than your standard turkey.

Green Chili Pork Burros

Loaded with delicious sour cream, stew, and black beans—and topped with Jack cheese—this recipe is sure to please all of your guests while leaving them happy and stuffed! Here’s what you’ll need:

• a 13-inch flour tortilla
• an ounce of sour cream
• five ounces of prepared green chili pork stew
• a half ounce of Jack cheese
• four ounces of prepared black beans
• a quarter ounce of shredded Jack cheese
• two ounces of pico/cabbage mix, for garnish

Start by heating a tortilla over medium heat in a skillet until it’s slightly crispy but still pliable. Then, spread a dollop of sour cream down the center of the tortilla, along with a helping of the green chili pork stew. Top with Jack cheese. Roll the burro closed before cutting it in half and putting on a plate. Serve with a molcajete of black beans and remaining shredded Jack cheese. Serve atop the cabbage/pico mix!

Shrimp and Chicken Taquitos

Looking for a dish that incorporates your favorite sea food but still has a Mexican twist? We’ve got you covered. You’ll need:

• two ounces of chorizo
• an ounce of chipotle butter
• a pound of diced shrimp
• an ounce of Macayo’s Sergio’s Tomatillo Salsa
• three ounces of Jack cheese
• nine red corn tortillas (6oz.)
• nine white corn tortillas (6oz.)
• olive oil, as needed

Start by heating your chipotle butter in a sautee pan until it’s melted. Then, add the chorizo and brown it before adding the tomatillo salsa and mixing all the ingredients together thoroughly. Then, move to a shallow pan and allow to cool, which will give the flavors a chance to marry.

Once it’s cooled down, add the Jack cheese to the top of the mixture and allow it to melt. Brown both sides of each tortilla, placing about an ounce of the chorizo and shrimp mixture onto each tortilla before rolling them into individual taquitos.

Green Chile Pork Stew

For a hearty dish that’s perfect as a Thanksgiving side or on its own, give this a try. You’ll need:

• two ounces of good olive oil
• two pounds of braised, diced pork butt
• a half-pound of fresh poblano chiles
• four-and-a-half ounces of tomato enchilada sauce
• one 24-ounce can of Sergio’s Tomatillo Salsa
• half a tablespoon of cumin
• one tablespoon of salt
• half a tablespoon of fresh minced garlic

Begin by roasting the poblano chiles and chop them into half-inch pieces. Now, put your stock pot over high heat and add the olive oil and pork butt cubes. Braise the pork with the olive oil, cumin, salt, and garlic for about 20 minutes before adding the tomatillo sauce, tomatillo salsa, and chopped poblano peppers. Let everything come to a boil before reducing the heat to low or simmer for about 30 minutes before serving. Yum!