Mexican Carnitas

 Wow, these carnitas are SO good and contain no sugar or weird ingredients. Slap these babies on some tacos, burritos, or nachos, or just eat straight from the slow-cooker.

Carnitas (Mexican slow-cooker pulled pork)

recipe adapted from www.recipetineats.com

Ingredients

▢3-4 lb pork shoulder (pork butt) , skinless, boneless 

▢2 1/2 tsp salt

▢1 tsp black pepper

▢1 onion , chopped

▢1 jalapeno , deseeded, chopped

▢4 cloves garlic, minced

▢3/4 cup juice from orange (2 oranges)

RUB

▢1 tbsp dried oregano

▢2 tsp ground cumin

▢1 tbsp olive oil

Instructions

1. Rinse and dry the pork shoulder, rub all over with salt and pepper.

2. Combine the Rub ingredients then rub all over the pork.

3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

4. Slow Cook on low for 10 hours or on high for 7 hours. Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 

If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

TO CRISP:

1. Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

2. Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.

3. Just before serving, drizzle over more juices and serve hot, stuffed in tacos 

Serve with guacamole, cheese, salsa, cilantro, or whatever your heart desires.

Mom's Famous Freezer Bean and Beef Burritos

 With my kids being home all day every day, we have been going through food at an incredible rate.  Why is everyone so hungry all of the time?!  Add soccer practices right at dinnertime to the mix and I had to come up with a fast and hearty meal that everyone would love.  MKC is always my trusted source for meals that everyone in my house can get on board with and this one was no exception.   I just bought the Cilantro Lime Crema Dressing from Costco and it was so good drizzled on top.  I added some riced cauliflower at the end and it bulked up the burrito mix and added nutrition easily making 40 burritos.  Lastly, I bought these pre-cooked tortillas from Tortilla Familia and they worked great, saved time, and are delicious.

pic courtesy of MKC

Mom's Famous Freezer Bean and Beef Burritos 

Mels Kitchen Cafe

• 1 1/2 pounds ground turkey/beef (I used 1 pound of each so it made a lot more)
•  1 cup chopped onion
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon black pepper (I use coarsely ground pepper)
•  3 cans (16 ounces each) refried beans- I used Trader Joe's
•  3 cans (4 ounces) green chiles (mild, medium or hot, depending on preference)
•  1 1/2 cups (12 ounces) green taco sauce or green enchilada sauce 
•  1 1/2 cups (12 ounces) red taco sauce or red enchilada sauce
•  1/2 cup (4 ounces) salsa, green or red
•  1 teaspoon ground cumin
•  1 teaspoon chili powder
•  1/2 teaspoon garlic powder
•  1/2 teaspoon onion powder
• Frozen riced cauliflower, optional (adds zero flavor, but bulks it up and doesn't have texture once it heats so you can't see or taste it- I probably put 1 1/2 cups in)
•  6 to 7 cups shredded cheese (I prefer using a mix of cheddar and Monterey Jack)
•  20 10-inch tortillas or 30 8-inch tortillas (I used these and they're delicious)
• 
  

1. In a large saucepan, brown the ground beef and onion with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain excess grease.
2. Add the remaining ingredients (except for the cheese and tortillas) and mix to combine. Heat through, stirring often to prevent sticking. Add additional salt and pepper to taste.
3. Let the mixture cool slightly. Spread about 1/3 to 1/2 cup of the filling on each tortilla (depending on the size of the tortilla and how stuffed you want them). Sprinkle about 1/4 cup cheese (or so!) on the filling. Fold in the sides and then roll the burrito closed (see pictures in the post for a visual).
4. I roll all the burritos and place them on a large sheet pan. After they are all rolled, I wrap each one individually in plastic wrap and then put them in gallon size ziploc bags and freeze.
5. To reheat, unwrap burrito from plastic wrap and microwave for one minute. Poke holes in the semi-thawed burrito with a fork or cut the burrito in half and microwave for 1-minute intervals until heated through. They'll be piping hot! Eat carefully. 🙂

Mexican Chicken Stuffed Sweet Potatoes

courtesy

This was another true favorite on Whole30.  The chicken had a delicious flavor, but what really sealed the deal was this avocado jalapeno sauce....amazing.  I could have put it on all of the things!  I served over diced and roasted sweet potatoes and the kids ate it rolled up in a tortilla.

Mexican Chicken Stuffed Sweet Potatoes

40 Aprons

SWEET POTATOES

• 4 medium sweet potatoes, diced
• olive oil, salt and pepper

CHICKEN

• 2 chicken breasts
• 1 10-oz. can tomatoes with green chiles, undrained, any variety
• 1 tablespoon taco seasoning https://www.allrecipes.com/recipe/46653/taco-seasoning-i/

AVOCADO-JALAPEÑO SAUCE

• 1 avocado, peeled and seeded
• 1 jalapeño, stemmed
• 1/2 cup fresh cilantro leaves
• 1/2 cup water
• 2 cloves garlic
• 2 teaspoons white vinegar
• 1/2 teaspoon salt

1. Cook your sweet potatoes: Placed diced potatoes on cookie sheet tossed in olive oil, salt and pepper.  Roast for 15-20 minutes on 425.
2. Make your shredded chicken: combine chicken breasts, taco seasoning, and can of tomatoes with green chiles (undrained) in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Stir on Sauté mode a few minutes until sauce is absorbed. 
3. Meanwhile, make your sauce: combine all avocado-jalapeño sauce ingredients in the bowl of a food processor and process until smooth. 
4. Serve chicken on top of sweet potatoes and dress with sauce and guacamole.  

Instant Pot Carnitas

courtesy

Ok, these were legit good.  Lick your plate good.  I wish I would have doubled it.  Made it into a salad and topped with diced and roasted sweet potatoes and salsa for dressing.  Yum.

Instant Pot Carnitas

Real Simple Good

• 3 lbs pork shoulder or butt, cut into 2 inch cubes
• 1 medium onion, diced
• 6 cloves garlic, peeled and smashed
• 3/4 cup fresh squeezed orange juice (about 2 oranges)
• 1/4 cup fresh squeezed lime juice (about 2 limes)
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp oregano (fresh or dried)
• 2 tsp salt
• 1 tsp chipotle powder
• 2 tbsp ghee (or other cooking oil)

FOR TOPPING/SERVING:

• romaine lettuce (or sub Siete Tortillas or other sturdy lettuce)
• cilantro
• avocado
• jalapenos, sliced
• lime wedges

  INSTRUCTIONS

  • Cut pork into cubes and set aside. Prep onion and garlic as noted.
  • Combine orange juice, lime juice, cumin, chili powder, oregano, salt and chipotle powder in a bowl or jar and mix well.
  • Press the sauté button on the instant pot and add ghee. Once hot, add in the pork and brown it on all sides. Press cancel on the instant pot once the pork is browned.
  • Pour the juice/seasoning mixture all over the pork cubes and add in the diced onion and garlic.
  • Secure the lid on the instant pot and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
  • Manually release any remaining pressure and remove the lid. Shred the pork with two forks.
  • Serve carnitas in lettuce wedges or tortillas with your favorite toppings.

  OPTIONAL STEP (FOR CRISPY CARNITAS):

  • Set your oven to broil.
  • After shredding the pork, use a slotted spoon to remove the pork and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the pork in the sheet pan.
  • Place in the oven to broil for 6-8 minutes, until the pork begins to develop some brown and crispy edges. Watch carefully and cook to your preference.
  • Alternatively, you can simply transfer some of the pork to a skillet over medium heat and cook it until it’s crispy, stirring occasionally. This method is easiest if you are re-heating the pork leftovers from the fridge.

Easiest White Chili

We had this the other day at a friend's house and it was so delicious.  She said she makes it all of the time because its so easy- you just throw everything in the pot and simmer.  To make it even easier, grab the rotisserie chicken at your grocery and zero prep involved!

White Chili
From Lizzie Davis

1 Tbs. olive oil
1 pound cooked, shredded chicken
2 cloves garlic, minced
1 can diced tomatoes, undrained
1 can chicken broth
1 jar salsa verde, 7 oz.
1 small can diced green chilies, undrained
1/2 tsp. dried oregano
1/2 tsp. crushed coriander seeds
1/4 tsp. cumin
2- 16oz. cans cannellini (white kidney) beans
3 Tbs. lime juice
1/4 tsp. pepper

Top with: Sour cream, shredded cheese, lime wedges, tortilla chips

Saute garlic in oil in large pot for 1 minute.  Stir in tomatoes, chicken broth,  salsa, chilies, and spices.  Bring to a boil; reduce heat and simmer 20 minutes.  Add chicken and beans; cook 5 minutes or until thoroughly heated.  Stir in lime juice and pepper.  Serve.

Slow Cooker Sante Fe Chicken

This is now in our regular dinner rotation- we all LOVE it.  Its really versatile, in that I can make it into a salad, a Mexican rice bowl, a taco/burrito, or eat it straight up.  Its really good and very easy.

Serving size is 3/4 cup and macros are F: 3, C: 17, P: 24

Slow Cooker Sante Fe Chicken

From Skinnytaste

24 oz (1 1/2) lbs chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans, rinsed and drained

8 oz frozen corn

1/4 cup chopped fresh cilantro

14.4 oz can fat free chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste)

salt to taste

1. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.  Season chicken breast with salt and lay on top.  Cook on low for 8 – 10 hours or on high for 4 to 6 hours.  Thirty minutes before serving, remove chicken and shred.
2. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
3. Serve over rice or tortillas and with your favorite toppings.

Instant Pot: Cook high pressure 25 minutes, quick or natural release.

Hot Mexican Street Corn Dip

I made this dip last night for a New Year's Party and it was a huge hit.  Its definitely a BIG indulgence, but so worth it.  Everyone loved it!

Hot Mexican Street Corn Dip

The Rookie Cookie

16 oz (2 blocks) light cream cheese

1/2 cup sour cream

2 cloves garlic, minced (I used the frozen garlic at Trader Joe's)

2 Tbs. Franks red hot sauce (or other wing sauce)

Juice from one lime (about 2 Tbs)

2 cups shredded pepper jack cheese, divided

16 oz. bag frozen corn, thawed (I used TJ's frozen grilled corn)

4 oz. low fat feta cheese

1 jalapeno pepper, diced (leave seeds in for more heat)

2 Tbs. red onion, chopped

1/2 cup fresh cilantro, chopped (plus more for topping)

Preheat oven to 350.  In a high-powered blender (used my Vitamix) mix the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of pepper jack.  Blend until fully combined into a sauce.  Scoop into a large bowl and then add remaining ingredients.  Stir to combine. Pour mixture into a prepared baking dish and bake for 15-20 minutes (longer if corn isn't thawed), or until hot and bubbly.  Garnish with more cilantro, feta and hot sauce, if desired.  Serve with chips and enjoy!

Slow Cooker Taco Chicken

This was AMAZING. It was better than any taco chicken I've ever made. It's going to be my new go-to. YUMMERIFIC!



Slow Cooker Taco ChickenRecipe adapted by Our Best Bites
Ingredients:
2-2 1/4 pounds boneless skinless chicken breasts
1/2 cup Italian salad dressing (I used Olive Garden)
1 packet Ranch dressing
1/2 cup water
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon coriander
6-8 cloves smashed garlic (don’t worry about actually chopping it…unless you want to…)
1 tablespoon dehydrated onion
Juice of 1 lime
Salt to taste
Chipotle Tabasco Sauce to taste (optional)
Instructions:
Place all the ingredients except for the lime, salt, and Tabasco sauce in your slow cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork. When done, shred the chicken with two forks and sprinkle with lime juice. Taste and season with salt and Chipotle Tabasco Sauce (it’s smokey and a little milder than the original Tabasco Sauce, so it’s perfect here) to taste. Serves 8-10.

Health-ier Higher Protein Guacamole

This stuff is addicting- so good and so much better for you than regular guacamole.  The other bonus!? It lasts waaaay longer than the regular stuff, as in it doesn't get brown for several days!  

High Protein Guacamole

Salty Lashes

3 ripe avocados

1 1/2 cups plain greek yogurt (I use TJ's)

2 large limes, juiced

1/2 Purple onion, diced fine

1 large handful cilantro, chopped

Garlic salt to taste

Black pepper to taste

Chicken Tomatillo Soup

This is the second part of the recipe I posted last week- Salsa Verde.  This soup is seriously amazing!! You have to top with avocados to make it incredible.  Also- you could definitely make this vegan and/or vegetarian by skipping the meat and doubling the beans and veggies.  

Chicken Tomatillo Soup 

Lunchpails and Lipstick

Mirepoix Mix from Trader Joe's (or chop 1/2 onion, 3 carrots, 3 celery stalks)

8 cups chicken or veggie broth

2 cups shredded, cooked chicken breast

1 1/2 cups salsa verde 

1 large can (or 2 small cans) of Hominy beans (found in Mexican aisle)

Avocado for garnish

Sauté your mirepoix in your soup pan for 5 minutes. You can add a little olive oil if you want, but you don’t need to. Next, add your broth and bring to a boil. After it begins to boil, turn the heat down to medium and let it cook until all veggies are soft (about 8-10 mins). Add your chicken and can of hominy (drained) and let everything simmer for an additional 20 mins. Right before you are ready to serve stir in your salsa. Garnish with sliced avocado.

Salsa Verde

This stuff is seriously so amazing. And SO easy to make.  Just throw all of the ingredients in a blender.  Done.  It makes a TON.  Plus, it makes great gifts- I made some and put them in jars to give away with a bag of chips!

Salsa Verde

1 bunch cilantro

8 tomatillos, cut into quarters

2 green heirloom tomatoes (just to keep the color)

6-8 cloves garlic

1 jalapeno

3 limes, juiced

1 medium white onion

Salt

Cut up everything and throw into blender raw. Blend until you get your desired consistency and then add salt- about 1 1/2 Tbs, or to taste.

Baked Taco Rollups

I made these and thought they were delish! I froze leftovers in ziplocs and popped in microwave for lunches! They are great! I used only 1lb of meat and it worked!

Baked Taco Rollups
Adapted from Mommy I’m Hungry
print recipe

2 lbs extra lean ground beef (or ground turkey)
1 medium onion diced
1 small can diced green chilies, mild
1 recipe for homemade taco seasoning (below)
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans (regular or fat free)*
2 cups shredded Colby-jack or cheddar cheese
flour tortillas, small to medium size

Suggested Condiments-
lettuce chopped
tomatoes chopped
olives
sour cream

Preheat the oven to 400 degrees.
In a large skillet brown meat and onion over medium-high heat. Drain off any excess liquid. Add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes until bubbly. Add a little water or tomato juice if the mixture seems dry.
Spoon about 3 tablespoons of the taco meat mixture onto a tortilla. Sprinkle with about a tablespoon of cheese. Roll up as you would a taquito, not filling the tortilla too full, but rolling fairly tight, so the tortilla will not come undone easily. Place filled tortillas in a single layer onto a lightly greased baking sheet, seam side down. Bake at 400 degrees for about 12-15minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and serve with optional condiments.
Makes about 12-15 medium tacos.

Taco Seasoning
1 tablespoon chili powder**
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. If making extra seasoning, store in an airtight container.
This is enough for one recipe of taco rollups above.
**less chili powder if you are serving to those who don’t like spice.

Tips:
-*I used about 3/4 of a 16 oz can of refried beans. We liked the filling with less bean and more meat.
Another option is to add a can of drained pinto beans and smash them with a potato masher into the meat after the meat is cooked. Add about 1 tablespoon of canola oil while mashing beans.
-If serving to young children (who may not eat a whole taco) or using as an appetizer, cut the tacos in half, preferably on a diagonal.
-Heat up leftovers wrapped in a paper towel for about 1 minute in microwave.

Spicy Mexican Pasta Salad

SPICY MEXICAN PASTA SALAD FOR A CROWD

 

SAVE PRINT

PREP TIME

20 mins

COOK TIME

40 mins

TOTAL TIME

1 hour

 

Shake It Up! Add small chunks of pepper jack cheese, green bell peppers would add some bite. If you aren't worried about calories, double the dressing for a creamier pasta dish.

Author: Kristi Rimkus

Recipe type: Pasta

Cuisine: Spicy Mexican Pasta Salad for a Crowd

Serves: 16

INGREDIENTS

• 2 small oranges, zested and juiced
• 2 small limes, zested and juiced
• 2 small lemons, zested and juiced
• 4 cloves garlic, minced
• 2 tablespoons Mexican seasoning
• 1 tablespoon honey
• ¼ cup grapeseed oil
• 1 pinch red pepper flakes
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 large orange bell pepper, chopped
• 2 cans black beans, rinsed and drained
• 12 ounces frozen corn
• 2 cups tomato, chopped
• 12 ounces whole grain penne pasta
• 3 medium avocado, chopped
• 1 bunch cilantro, chopped

INSTRUCTIONS

1. Combine orange, lemon and lime zest and juice in a jar with garlic, Mexican seasoning, honey, grape seed oil and red pepper flakes. Shake well.
2. Cook pasta according to box directions until al dente. Do not overcook pasta or it will become mushy.
3. Toss pasta with remaining vegetables EXCEPT avocado and cilantro.
4. If you will be serving this pasta salad later in the day, toss the pasta and vegetables with ½ the vinaigrette and chill. When it's time to serve, toss it with the rest of the dressing, and fold in the avocados and the cilantro.
5. If you will be serving it right away, toss in all the dressing, then fold in the avocado and the cilantro. Chill for 20 minutes and serve.

NOTES

Food energy: 239kcal
Weight Watchers PointsPlus 6
Saturated fatty acids: 1.19g
Monounsaturated fatty acids: 3.39g
Polyunsaturated fatty acids: 3.30g
Total fat: 7.89g
Calories from fat: 70
Cholesterol: 17mg
Carbohydrate, by difference: 36.55g
Total dietary fiber: 7.13g
Protein: 7.06g
Total lipid (fat): 8.75g
Water: 163.73g
Ash: 1.72g
Total sugars: 6.79g
Calcium: 47mg
Iron: 2.07mg
Magnesium: 45mg
Phosphorus: 137mg
Potassium: 529mg

Tex Mex Salad

Tex Mex Salad

1 head of romaine lettuce

1 pint of cherry tomatoes

1 can black beans drain and rinsed

1 can shop peg corn

1 1/2 cup grated cheddar cheese

Dressing

2 tablespoons fresh cilantro chopped

1 tablespoon red wine vinegar

1 teaspoon lime zest

1/4 cup fresh lime juice

1/2 cup sour cream

1 clove garlic

1 tablespoon honey

1/2 cup extra virgin olive oil

Salt and fresh ground pepper

Use blender to mix dressing