Slow Cooker Mexican Pulled Pork Tacos

I made these tonight, and they were DELISH!!  They were on the spicy side, so our girls had cheese quesadillas instead.  Next time, I'll take it easy on the red pepper so we can all enjoy them!

Slow Cooker Mexican Pulled Pork

serves 4

1 lb pork tenderloin, or chicken
1 15 oz can tomato sauce, or one 12oz jar salsa (I used the tomato sauce)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper (I didn't have any cayenne, so I used red pepper instead)
½ teaspoon salt
3 cloves garlic, minced

Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas (either flour or corn; I chose corn) with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. Garnish with chopped scallions.  We also added sliced olives and guacamole.

To.  Die.  For.  Seriously.

Chile Lime Chicken Tostadas in the SLOW COOKER

Okay.  This is one of our favorite meals.  Ever.  My girls LOVE it!!  If they love a meal, and we love a meal, it's a winner! 

I'm pretty sure I got it from Real Mom Kitchen.

Ingredients:

1 can diced green chilies
4 cloves minced garlic
1 1/2 tbsp chili powder
3 tbsp lime juice
1 diced medium onion
2 boneless chicken breasts
1 can refried beans, warmed
tostada shells
desired toppings such as shredded lettuce, shredded cheese, salsa, sour cream, sliced olives, guacamole (we use them all!)

Add chicken and onion to slow cooker.  In a bowl, combine green chilies, garlic, chili powder, and lime  juice.  Pour over chicken.  Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred.
Spread warmed refried beans on tostada shells.  Top with chicken and other desired toppings. 

Take a bite and learn what food in Heaven will taste like!! 

Sweet Pork Burritos

My sister Liz introduced me to these.  They are so delish.  And what's better is that they are SO easy!! 

Ingredients:

Pork (I use either a roast or country style boneless ribs)
1 cup brown sugar
1 cup salsa
1 can of Sprite

Throw all of it in the crock pot.  Cook it all day.  Shred the pork. 

It's the best in freshly made tortillas, topped with cheese, beans, guac, and maybe some rice.  Sooooo delicious! 

Easy Chicken Tosadas

Easy Chicken Tostadas

2 boneless, skinless chicken breasts, cut into 1 inch chunks
1 can refried beans
sliced black olives
shredded cheddar cheese
shredded lettuce
salsa
1 large avocado, sliced
4 flour tortillas

For the marinade:
juice of 3 large limes
2 tablespoons vegetable oil
1 heaping teaspoon brown sugar
handful cilantro, chopped
1/2 green bell pepper, roughly chopped
1/2 onion, roughly chopped
2 cloves garlic, roughly chopped

Preheat the oven to 350 degrees.

Place the chicken and marinade in a large ziploc bag and refrigerate for at least 1 hour. Remove the chicken from the bag and discard the marinade. Grill chicken pieces over medium-high heat for about 6-8 minutes, turning occasionally, until fully cooked.

Heat the refried beans in a small pan over medium heat until hot (I like to stir in a little liquid smoke and a splash of jarred jalapeno juice to jazz it up).

Spray the tortillas with a little cooking spray and place on a baking sheet; bake for about 5 minutes, until crisp. Spread each tortilla with a thin layer of beans then top with the cheese, black olives, salsa, chicken, lettuce and avocado. Serves 2.

Recipe source: Sing For Your Supper original

 

Southwest Chicken Wraps

Courtesy of Realmomkitchen.com

I just tried this recipe last week, and we all LOVED it.  It's more of a burrito than a wrap, and it is oh, so delish!

1 cup cooked rice, warm or at room temperature
2 chicken breasts, cooked and shredded (I just put them in the crockpot all day with some water and chicken bouillion)
3 Tbsp. lime juice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1 can black beans, rinsed and drained
1 green onion, finely sliced (green and white parts)
1/2 roasted red pepper, diced (see instructions below or purchase at store, you can also substitute with 1/2 can fire roasted chilies)
1/4 cup fresh cilantro, chopped
2 2/3 cups shredded taco blend or Mexican blend chicken
8 burrito-sized flour tortillas (I used uncooked whole wheat flour tortillas...yummo!)
1/4 cup melted butter (I used canola oil)
Sour cream, salsa, and/or guacamole

1.  Mix together rice, chicken, lime juice, chili powder, cumin and garlic salt.

2.  Add beans, green onion, peppers, and cilantro to the rice mix.

3.  Brush rolled up wraps with butter.  Place on a heated panini maker or George Foreman grill.  Cook for 3 minutes and serve with sour cream, guacamole, and/or salsa for dipping.

Note:  this can be made in a skillet if you don't have a Foreman grill or panini maker.  Heat a large skillet (or griddle) over medium heat.  Arrange 2 wraps, seam side down, in a pan and cook until golden brown and crisp, about 2-3 minutes per side.  Serve.

TO MAKE A ROASTED PEPPER:

For grill method:  Grill pepper on the grill until charred and black

For oven method:  Brush pepper with vegetable oil and place on baking sheet lined with parchment paper (I just put it on a folded piece of aluminum foil .  Broil until pepper is black and charred.

Place black and charred pepper in a bowl and cover with plastic wrap.  Keep in bowl for 15 minutes.  After 15 minutes remove plastic wrap.  remove skin, stems, and seeds from the pepper.

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.

Smokey Beef Tacos and Three Dressings (yes, use all three)

From Martha Stewart

2 to 3 tablespoons chopped canned chipotle chiles in adobo
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted

Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

(Um...I just put it all in the crock.)

Avacodo - Red Onion Relish

2 diced avocados
1 finely chopped medium red onion
1 tablespoon fresh lime juice
Salt and pepper


Corn and Tomato Sala

1 10-ounce box thawed frozen corn
1 cup quartered grape tomatoes
2 teaspoons vegetable oil
2 teaspoons red-wine vinegar
Salt and pepper

Cilantro Lime Crema

16 ounces reduced-fat sour cream
1/4 cup fresh lime juice
1/2 cup chopped cilantro
Salt and pepper

White Chili

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans, undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
½ to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces. Set aside.

2. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook and stir until the onion is translucent, 2 to 3 minutes. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point and refrigerated or frozen for serving later.

3. Add the 1 cup sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving.

4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family or guests tear the bread instead of serving it sliced. Pass the butter.

Variation: For a thinner chili, the consistency of soup, add more chicken broth, up to 6 cups total.

Steps 1 and 2 can be done ahead of time.

Cilantro Rice

3 cups water
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 onion, minced
3 cups rice

Blend cilantro, chilies, and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered for 30 minutes. (This makes a large batch, but it freezes great and is so good with other Mexican-style meals.)

Cafe Rio Insipired Chicken Salad

The dressing tastes EXACTLY like Cafe Rio's...seriously. I had their dressing and this dressing next to eachother and tasted them at the same time! The chicken doesn't taste the same, but it is de. lish. And oh-so-easy!! Here goes:

Dressing:

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (green, tomato like vegetable with a husk around them)
1/2 bunch of cilantro
1 clove of garlic
juice of 1 lime
1 jalapeno (use the seeds too, if you like it spicy). I substitute a few drops of green tobasco.
Blend all ingredients and refrigerate.

Chicken:

1 small bottle Kraft Zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
5 lbs boneless, skinless chicken breast (I never use that much though)

Cook all together in a crock pot for four hours; shred meat and cook one additional hour.

Put over lettuce
Top with black beans, cheese, cilantro rice (optional, recipe to be added later), guacamole, salsa, etc.

Frito Corn Chip Salad

1/2 c. purple onion diced

1/2 c. green pepper diced

1/2 c. red pepper diced

1/2 c. chopped celery

2 cans corn, drained

3 Tbsp. ranch dressing

1/2 c. Mayo

1-1/2 c. shredded cheddar

10 oz. bag chilli cheese Frito chips

Combine all ingredients in large bowl. Devour!

Note: Do not add chips and cheese until just before serving. Soggy chips are gross!

Cowboy Salsa

Look Kristen...I am finally doing it! I'm posting my first recipe. Are ya proud of me?

Drumroll please......

1 can black beans, rinsed and well drained

1 can sweet whole kernel corn, drained

2 lg. tomatoes, chopped

2 lg. avocados, sliced and diced

1 sm. bunch green onions, chopped

1 med. bunch cilantro, finely chopped

Italian dressing

Mix black beans, corn, tomatoes, avocados, green onions, and cilantro together. Add just enough Italian dressing to coat ingredients without making it too "saucy". Unless of course you like things "saucy" :) Add salt and pepper to taste. This is great for chip-dipping or can be used as a topping for tacos and burritos.

Chicken Fajita Quesadillas

courtesy http://www.missionmenus.com/

Cooking Time: 20 minutes
Servings: 10

10 large flour tortillas
1 pound boneless skinless chicken breasts
1 fajita seasoning mix
1 tbsp. oil
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
1 8 oz package cheddar cheese*
1 8 oz package Monterey Jack cheese*
(*or just get a 16 oz pkg of cheddar jack, that's what I do)
1 8 oz container of sour cream

Cut the chicken into small pieces. Combine with the fajita seasoning and mix thoroughly.

Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink (approx 5 min)

Stir in peppers and onion. Cook for 10 minutes, or until veggies are tender.

Layer half of each tortilla with chicken mixture and cheese. Fold each tortilla and lightly brown each quesadilla for 2-3 minutes per side until cheese is melted.

Serve with a dollop of sour cream (and, of course, guacamole)

Taco Soup

From the kitchen of Betty Cowdell and Chandra Colton

Ingredients:

1 can kidney beans
1 can corn
1 can diced green chilis
1 packet taco seasoning
1 pound lean ground beef

Instructions:

Empty all cans, including juices into a crock pot and cook on medium.

Brown hamburger and add 1/4 packet of taco seasoning.

Add hamburger and remaining taco seasoning to soup and let cook for 1-2 hours stirring occasionally. If you want to leave it in the crock longer just put it on low heat.

Serve with sour cream and cheese on top.

Note: This is a super easy dish and it's one of my favorites. It takes about 15 minutes to prepare.