Carnitas and Rice

This is a pretty simple recipe that I make in the crockpot:

3 lbs pork loin
1 can diced green chiles
1 can fire roasted tomatoes (with or without green chiles)
1 small onion diced
2 cloves of garlic minced
2 tbsp chopped cilantro
1tsp oregano
1-2 tbsp cumin
1 tsp chile powder

Put it all in the crock pot and shred the meat when it is good and tender. If you really don't know how to use a crock pot and cannot figure out how to make this recipe, leave a comment below so we can all laugh at you. Sometimes I serve this with homemade tortillas (that I make with lard! that I save) but this time I served it with Acapulco's Rice, to which I made a few adjustments, such as cilantro instead of parsley. Thanks for the recipe Dad, but I think you made it better. I think Dad added a chipotle chile and some green onions to the rice and I will definitely do that next time, even if he didn't because it just sounds good. The recipe also needs more time and about 1/4 to 1/2 cup more liquid, if you are using brown rice.

Anyways, I served this with shredded cheese and sour cream. If I had thought about it, I may have garnished with green onion or a bit more cilantro.

White Bean, Chicken, Poblano Chili and Tortillas

I got this recipe from Rachel Ray's Magazine it can be found here.

The only thing I did differently, as you can see, I used a food processor and instead of 3 poblanos, I used two. Also, I used the shredded Mexican cheese that I had on hand. I thought it needed extra cumin, and there were a little too many beans for my liking, but the flavor was good and I even made tortillas. It was my first time making them and they were very easy and fun to make.

For the tortillas, I use this recipe. I did not make whole wheat ones, and I halved the recipe, also I used olive oil instead of shortening. They turned out great, I would definately make them again, though I am a little worried about setting off the fire alarm again. They really made the meal, and a lot of smoke in my apartment. I wish someone had told me sooner how easy it is to make tortillas, and to open a window if I were to try it!

White Bean, Chicken, Poblano Chili and Tortillas

I got this recipe from Rachel Ray's Magazine it can be found here.

The only thing I did differently, as you can see, I used a food processor and instead of 3 poblanos, I used two. Also, I used the shredded Mexican cheese that I had on hand. I thought it needed extra cumin, and there were a little too many beans for my liking, but the flavor was good and I even made tortillas. It was my first time making them and they were very easy and fun to make.

For the tortillas, I use this recipe. I did not make whole wheat ones, and I halved the recipe, also I used olive oil instead of shortening. They turned out great, I would definately make them again, though I am a little worried about setting off the fire alarm again. They really made the meal, and a lot of smoke in my apartment. I wish someone had told me sooner how easy it is to make tortillas, and to open a window if I were to try it!

Ranch Taco Salad

Ingredients:

• 1 head romaine lettuce, chopped
• 1- 1 1/4 lb ground beef, sirloin if you want to spend the extra money
• 1/2 c. frozen corn
• 1 carrot, shaved with a vegetable peeler
• 2-3 cups of your favorite shredded cheese, I like Kirlkand Mexican Blend
• 1 small can tomato sauce or 1 small can tomato juice
• Your favorite tortilla chips, I like Garden of Eatin Blues
• Ranch Dressing
• Hot sauce, optional
• Taco seasoning, you can use a packet or make your own:
• 1 tbsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp thyme
• 2 tsp chili powder
• dash of cayenne or chipotle powder optional
• sea salt, according to preference
• pepper, according to preference

Directions

1. Brown beef with carrots and add taco seasonings, drain fat if necessary or desired
2. Add can of tomato juice or sauce
3. Add corn and simmer
4. Assemble your salad, crumbling tortilla chips on top

Save money on this meal:

• buy beef and cheese in bulk and freeze in appropriate proportions for your family size
• keep a good stock of seasonings on hand to avoid convenience foods, which are almost always more expensive in the long run
• add pinto beans or black beans (at the end) with less meat or the same amount to stretch it out
• eat leftovers in a tortilla for lunch

Splurge:

• use ground sirloin (it is a lot more flavorful that regular old ground beef)
• use a specialty cheese (like chipotle cheddar and grate it yourself)
• use 2-3 cloves of minced garlic in place of real garlic
• serve with cornbread on the side

Ranch Taco Salad

Ingredients:

• 1 head romaine lettuce, chopped
• 1- 1 1/4 lb ground beef, sirloin if you want to spend the extra money
• 1/2 c. frozen corn
• 1 carrot, shaved with a vegetable peeler
• 2-3 cups of your favorite shredded cheese, I like Kirlkand Mexican Blend
• 1 small can tomato sauce or 1 small can tomato juice
• Your favorite tortilla chips, I like Garden of Eatin Blues
• Ranch Dressing
• Hot sauce, optional
• Taco seasoning, you can use a packet or make your own:
• 1 tbsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp thyme
• 2 tsp chili powder
• dash of cayenne or chipotle powder optional
• sea salt, according to preference
• pepper, according to preference

Directions

1. Brown beef with carrots and add taco seasonings, drain fat if necessary or desired
2. Add can of tomato juice or sauce
3. Add corn and simmer
4. Assemble your salad, crumbling tortilla chips on top

Save money on this meal:

• buy beef and cheese in bulk and freeze in appropriate proportions for your family size
• keep a good stock of seasonings on hand to avoid convenience foods, which are almost always more expensive in the long run
• add pinto beans or black beans (at the end) with less meat or the same amount to stretch it out
• eat leftovers in a tortilla for lunch

Splurge:

• use ground sirloin (it is a lot more flavorful that regular old ground beef)
• use a specialty cheese (like chipotle cheddar and grate it yourself)
• use 2-3 cloves of minced garlic in place of real garlic
• serve with cornbread on the side