Crockpot Pork and Pinto Beans

Crockpot Pork and Pinto Beans

INGREDIENTS:
1 pound dried pinto beans
1 boneless Pork Loin roast (3 to 4 pounds), halved
1 can (14-1/2 ounces) stewed tomatoes
5 medium carrots, chopped (optional)
4 celery ribs, chopped (optional)
1-1/2 cups water
2 cans (4 ounces each) chopped green chilies
2 tablespoons chili powder
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Dash pepper
2 packages (10-1/2 ounces each) corn tortilla chips or 30 corn tortillas (10 inches)
Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

HOW TO PREPARE:
Sort beans and rinse with cold water. Place beans in a Dutch oven;
add water to cover by 2 in. Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 to 4 hours or until
beans are softened.
Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow
cooker. In a bowl, combine the beans, tomatoes, carrots, celery,
water, chilies, chili powder, garlic, cumin, oregano and pepper.
Pour over roast. Cover and cook on high for 3 hours. Reduce heat to
low; cook 5 hours longer or until beans are tender.
Remove meat, shred with two forks and return to slow cooker. With a
slotted spoon, serve meat mixture over corn chips or in tortillas;
serve with toppings of your choice. Yield: 10 servings.

Ranchero Supper

Ranchero Supper

INGREDIENTS:
1 ½ lbs ground beef
1 can (28oz) baked beans
1 can (11oz) whole kernel corn, drained
¼ cup barbecue sauce
2 tbsp ketchup
1 tbsp prepared mustard
¾ cup shredded cheddar cheese
Sliced green onions & sour cream, optional
Tortilla chips

HOW TO PREPARE:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup & mustard; heat through. Sprinkle with cheese; cook until melted. Top with onions and sour cream if desired. Serve with tortilla cheese. Yield: 7 servings.

Pork Carnitas

 

Pork Carnitas

INGREDIENTS:

4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried oregano
2 Tb fresh lime juice
2 C water
1 medium orange, juiced and keep the spent halves

HOW TO PREPARE:
1. Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours.
2. Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes. You should have about 1 C of liquid remaining when it is finished.
3. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. Once the liquid has become a syrup, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.
4. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.

Beef Enchiladas with Red Sauce

 

Beef Enchiladas with Red Sauce

INGREDIENTS:
1-2 tbsp olive oil
1 lb. ground beef
1 medium onion, minced
2 garlic cloves, minced
1 tbsp chili powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/2 tsp black pepper
3/4 tsp salt
1/2 cup sour cream
Lime juice
1 cup shredded Monterrey Jack cheese
2 tbsp fresh cilantro
1 8-oz can tomato sauce
10-12 small corn tortillas, heated up*
1 - 2 10-oz cans of red enchilada sauce
2 cups shredded cheddar cheese

HOW TO PREPARE:
Preheat oven to 350 degrees.

In a large skillet over medium heat, heat oil. Add ground beef, onion, garlic, chili powder, cumin, coriander, oregano, black pepper, and salt. Cook until onions are translucent and meat is fully cooked through.

Stir in the sour cream, lime juice, Monterrey Jack cheese, cilantro, and tomato sauce.

Place 1/4 cup filling on each tortilla, roll up, and place seam-side down in a 9x13 baking dish. Continue until all mixture is used.

Top enchiladas with enchilada sauce, then cheddar cheese.

Bake uncovered 20-25 minutes, or until cheese is melted and bubbly.


*If you don't heat up the tortillas then they break when you roll them up. I use a tortilla warmer in the microwave for one minute.

Slow Cooker Taco Meat

Slow Cooker Taco Meat

INGREDIENTS:
2 lbs ground meat of choice
2 pkg taco seasoning
1 1/2 cups water

HOW TO PREPARE:
Around lunchtime, add all ingredients to slow cooker. Cook on high for several hours, give the meat a stir and break it up occasionally. Turn to low after the meat looks like it is mostly cooked. That's it!

Chicken Burritos

Chicken Burritos

INGREDIENTS:
6 tablespoons butter
1 large onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
1 can green chilies, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 tortillas
6 cups (24 ounces) shredded Colby-Monterey Jack cheese

HOW TO PREPARE:

1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in seasonings. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken.

2. Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in two greased 13x9-in. baking dishes.

3. Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Yield: 2 casseroles (6 servings each).

This is a recipe that I made in Mexico. And it has definitely become one of my most comforting meals. I highly recommend it. 

Sopa de fideo

INGREDIENTS:

7-10 tomatoes

1 onion, sliced in half

1 serrano pepper

4 garlic cloves, unpeeled

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1 bag fideo noodles

2 tbsp oil

8 cups water

8 tsp Knorr Tomato Bouillon with Chicken Flavor

Salt to taste

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Corn tortillas

Queso fresco

On a komal or skillet, place the tomatoes, onion slices, serrano pepper, and garlic cloves over medium heat. Cook them until blackened, turning from time to time. 

Peel the tomato skins and garlic peels. Put tomatoes, onion slices, garlic cloves, and one small piece of the serrano pepper (put it all in if you like things spicy) in a blender. Add one cup water and blend until smooth. 

In a pot, heat up oil over medium heat. Stir in dry fideo noodles and sauté. Stir frequently. When the noodles are lightly browned, it's time to add the contents from the blender. 

Put a large colander over the top of the pot with the noodles and oil. Pour the blender over the top of the colander and us a spoon to press the contents until all the liquid has entered the pot. At this point you can put the contents back in the blender with another cup of water and repeat the process. Remove the colander and discard the contents into the trash. 

Add 8 cups water, 8 tsp bouillon, and 1 tsp salt to the pot. Bring to a boil then lower the heat and stir occasionally. After about 15 minutes, check to see if the noodles are cooked and add more salt, if needed. At this point I put the lid on the pot and turn off the heat. I like to let it sit for about 15 minutes before serving so that the noodles can soak up some of the sopa, but you can eat immediately if you don't want to wait. Serve with tortillas and queso fresco, if desired. 

Chicken and Potato Tacos

 My beautiful friend, Mireya, shared this recipe with me. It's a winner!

Chicken and Potato Tacos
INGREDIENTS:
1 large chicken breast, uncooked
1 onion, chopped
1 tomato, chopped
Fresh oregano, to taste
Chicken bouillon powder
6 potatoes
Lard (Manteca)
Oil
Corn tortillas

HOW TO PREPARE:

Put the chicken breast in a pot. In a blender, add chopped tomato and onion and six cups of water. Blend until smooth. Pour over the chicken breast. Add 1 tbsp chicken bouillon and oregano. If the chicken breast isn't completely covered, then add more water until it is. Bring to a boil and then simmer, covered, until cooked through and tender. 

Peel potatoes and cut into small pieces. In a skillet, add a little oil and heat it up. Add potatoes and sprinkle with salt and pepper. Cook over medium heat until cooked through. Use a potato masher to mash the potatoes until smooth. 

Remove chicken breast from pot and shred. In a large bowl add potatoes and shredded chicken. Stir together.

Warm up corn tortillas.  

In a skillet, add lard (manteca) and/or oil. The lard adds flavor so I recommend having some lard. I used about half lard and half oil. Heat to medium heat. 

Grab one corn tortilla and put some of the filling inside. Carefully place in the skillet and turn over when browned. Repeat until all the filling has been used. I put the cooked tacos on a cooling rack over a jelly roll pan to let some of the oil drain off. Serve with chili sauce or salsa. 

Mexican Rice

 Mexican Rice

INGREDIENTS:

2 cups long grain rice

¼ cup oil

8oz tomato sauce

Cilantro (optional)

1 tsp garlic salt

2 ½ cups chicken broth

Dash of cumin

½ cup frozen corn

HOW TO PREPARE:

Heat oil in a large frying pan on medium heat. Add rice and cook until lightly browned. Pour rice into the rice cooker. Add remaining ingredients and stir. Push the “white rice” button to cook the rice. 

Queso

 I recently stumbled onto this cooking blog and this is the first recipe of theirs that I have made. It didn't disappoint! Now, their recipe didn't include measurements, but I will share what I did. 

Queso

INGREDIENTS:
2 tbsp butter
1 onion, chopped
3 garlic cloves, minced
1 jalapeño pepper, remove the seeds and dice the pepper

1 tomato, chopped

1 tbsp cornstarch
5 cups heavy cream (can use evaporated milk)
8oz shredded Monterey Jack cheese
salt to taste

HOW TO PREPARE:
Sauté onion and garlic in the butter for 8 minutes on medium heat, stirring often. Add jalapeño pepper and continue cooking for another 5 minutes. Stir in tomato. After heated through, sprinkle cornstarch over vegetables and stir well. Add heavy cream (and/or evaporated milk). Heat until simmering. Remove from heat and use an immersion blender to blend until pureed. Return to heat and add the 8oz of cheese. Stir constantly and bring the mixture to a simmer over medium heat until thickened to a desired consistency, about 4-5 minutes. Season with salt to taste.

Steak Fajitas

I haven't made fajitas in a long time. After making this recipe, we will be eating them more often. I served the fajitas with Mexican rice and crockpot refried beans. Oh, and some Mexican crumble cheese.

I found the recipe for the steak and marinade here. I found the tortilla recipe here. 

Steak Fajitas

Marinade

Juice of 2 limes

¼ cup olive oil

4 cloves garlic, peeled, minced

1 teaspoon ground cumin

1 jalapeño pepper, seeded, ribs removed, finely chopped 

1/2 cup chopped fresh cilantro, including stems

2lbs skirt steak

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Bell peppers, sliced

Onion, sliced

HOW TO PREPARE:

Marinate skirt steak in marinade for an hour on the

counter or in the fridge for longer. Grill until cooked and

slice steak into thin strips. In a skillet, add 1 tbsp oil and

sauté bell peppers and onion until soft. Stir in steak strips. 

Tortillas

6 cups flour

2 tsp salt

2 tsp baking powder

⅔ cup oil

2 cups warm water

Combine flour, salt and baking powder in the bowl of a

stand mixer. Using the dough hook, mix dry ingredients

until well combined.

Add oil and water with mixer running at a medium speed.

After about 1 minute, or when mixture comes together and

begins to form a ball, decrease mixing speed to low.

Continue to mix for 1 minute or until dough is smooth.

Divide into 24 equal portions. Cover dough portions with

a clean kitchen towel and allow to rest for at least 15 minutes

(or as much as 2 hours). After the rest period, heat a large

pan over medium heat. Roll out each tortilla, one at a time,

and cook for 1 minute on first side and 45 seconds on another

side. Look for brown spots to know it is cooked.

Chili Mac & Cheese

I made this two weeks ago and then again tonight. My kids and husband requested it! It is super tasty! I found the recipe here and made my own alterations below.

Professional photo found here.

Chili Mac & Cheese

Ingredients

2 packages (7-1/4 ounces each) macaroni and cheese dinner mix

2 pounds ground beef

2 tbsp dehydrated onions (can use diced onion instead)

2 can (8 ounces each) tomato sauce

2 tablespoons chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/4 teaspoon pepper

2 cups (16 ounces) Sour Cream

1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided

1 cup frozen corn

Directions

Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook for 8-10 minutes or until tender.

Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat for 8-10 minutes or until beef is no longer pink; drain. Stir in tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese, and 1 cup corn.

Transfer to a greased 13-in. x 9-in. baking dish; top with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.

Chicken Enchiladas

Photo found online.

Chicken Enchiladas

INGREDIENTS:

1 tsp ground cumin

1 jar salsa verde

3 cups shredded cooked chicken breasts

2 ½ cups heavy whipping cream

¾ tsp salt

12 flour tortillas

2 cups shredded cheese

HOW TO PREPARE:

IN a large bowl, stir together cumin, salsa verde, and chicken. In a shallow bowl, combine cream and salt. Dip both sides of each tortilla - one at a time - in cream mixture; top with chicken mixture and shredded cheese, if desired. Roll up and place seam side down in a greased 13x9 inch baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover with foil and bake at 350 degrees for 35-40 minutes or until heated through. 

Tacoritos

I found this recipe here. I made it for my family last night. We. Loved. It. My husband eagerly put some in tupperware to take to work for lunch. My daughter kept asking for more. I've never combined sausage and beef together, but it really works in this recipe. I used fajita sized tortillas and it made 18 tacoritos, instead of 8 like this recipe suggests. I served these with garlic rice and corn.

Tacoritos

INGREDIENTS:

1/4 cup butter, cubed

1/4 cup all-purpose flour

4 cups water

3 tablespoons chili powder

1 teaspoon garlic salt

1 pound ground beef

1 pound bulk pork sausage

1/4 cup chopped onion

1-2 cup(s) refried beans or can of chili beans

8 flour tortillas (8 inches), warmed

3 cups (12 ounces) shredded Monterey Jack cheese

In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.

Spread 1/4 cup sauce in a greased 13-in. x 9-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Yield: 8 servings.