Texas Pork Burritos

I found this recipe in my Taste of Home magazine. That's the BEST $4.00 for a magazine subscription I've ever spent! It was soooooo good.

Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 cans (10 ounces each) green enchilada sauce
1 large onion, thinly sliced
2 medium carrots, thinly sliced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup chicken broth
2 tablespoons ground cumin
3 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
10 flour tortillas (8 inches), warmed
2 cups (8 ounces) shredded Mexican cheese blend

Directions

Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.

Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.

Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.

***Here are the changes I made: I didn't cook the pork prior to putting it in the crock pot. I just put the whole thing in there, and after 6 hours, I shredded the pork. Much easier. Also, I omitted the carrots. That seemed like an odd addition. Next time I make it, I'm going to use a 1/2 tsp of chicken bouillion (instead of chicken broth), in order to avoid it being so soupy (possibly less enchilada sauce as well. It was pretty soupy. I may make it AS a soup come this winter!). I also heated up some black beans and topped the burritos with those. YUMMY!!!**

Grilled Chicken Tostadas

I found this recipe on realmomkitchen.com.  I think I would prefer the Cafe Rio style dressing to the Lime Crema, but Liz says she's got a good recipe for Lime Crema, perhaps you could add it, Liz? 

These were DELISH.  And a great summer meal! 
2 limes

3 Tbsp. extra virgin olive oil

1 clove garlic, minced

3 boneless skinless chicken breast (about 1 1/2 pounds)

kosher salt

fresh ground pepper

1 cup sour cream

6 (6 inch) corn tortillas

additional olive oil

guacamole  (oooh, Nate makes the BEST)

pico de gallo

In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic. Season with salt and pepper. Add chicken and marinate for 1 hour.

While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema. Store in refrigerator until ready to serve.

Preheat grill to high. Grill chicken for about 4-6 minutes per side until juices run clear.

Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp. Remove from grill and sprinkle with salt.

Slice cooked chicken breasts into slices and build tostadas. To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema. Serve with Bush’s Texas Ranchero Grillin’ Beans on the side. Makes 6 tostadas.

Recipe for Pico de Gallo (also from realmomkitchen.com):
 
2 medium tomatoes, seeds removed and diced

1/4 onion, diced
2 Tbsp. cilantro
1 clove of garlic, minced
salt and pepper to taste
a squirt of lime juice (optional)

Blend ingredients together in a bowl and serve.