One Pot Burrito Bowl Recipe

Cheesy Veggie and Black Bean Tortilla Casserole Recipe

Enchilada Veggie Quesadillas Recipe

Crock Pot Pork Carnitas Recipe

INGREDIENTS

• 2 lb pork shoulder
• 1 large onion, sliced in big pieces
• 1 tbsp garlic powder
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• 2 bay leaves
• 1 whole cinnamon stick
• 1 cup orange juice
• 1 beer
• vegetable oil for searing the meat

INSTRUCTIONS

1. In a small bowl, mix all the spices together, garlic powder, cumin, chili powder, onion powder, oregano, salt and pepper. Set aside.
2. Cut the pork shoulder into large chunks. Rub the meat with the spice mix thoroughly, making sure each piece of meat is fully covered. In a large skillet or a dutch oven, heat some oil and sear the meat on all sides. Make sure you don't crowd the pan, it's best to do it in batches. You want to sear the meat until it has a nice brown color on it.
3. Chop up the onion in big pieces and place it at the bottom of the crockpot, followed by the bay leaves and cinnamon stick.
4. Add the meat on top of the onion in the crock pot, pour the beer and orange juice and cook on low for about 6 to 8 hours.
5. After about 8 hours remove the meat from the crockpot with a slotted spoon and place it on a baking sheet lined with aluminum foil.
6. Take 2 forks and start shredding the meat into smaller pieces. Pour some of the leftover liquid over the meat.
7. Place the meat under the broiler, for about 5 to 10 minutes, you should watch it though, each oven is different and you don't want to burn it. Take the meat out, flip it over the other side using a spatula and then place it under the broiler again for another 5 minutes or so. You want to make sure that it's nicely browned.
8. Serve on tacos, burritos, tamales, sandwiches, etc.

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Mexican Quinoa Salad Recipe

Sour Cream Chicken Enchiladas Recipe

Sour Cream Chicken Enchiladas Recipe

Skinny Chicken Enchiladas Recipe

Skinny Chicken Enchiladas Recipe

Ingredients:

• Coarse salt and ground pepper
• 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 tablespoons vegetable oil, such as safflower
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 teaspoon ground cumin
• 1 to 2 tablespoons minced canned chipotles in adobo
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 8 corn tortillas (6-inch)
• 1/2 cup grated Monterey Jack cheese (2 ounces)

Instructions:

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.

While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Crock Pot Enchiladas Recipe

Crock Pot Enchiladas Recipe

1 pound lean ground beef
1 tablespoon oil
1 small onion, chopped 
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) rotel tomatoes mild, drained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder

2 cups (8 ounces) shredded colby jack cheese
8 flour tortillas

1 can (15 ounces) red enchilada sauce

Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.

Mexican Rice Stuffed Peppers Recipe

Mexican Rice Stuffed Peppers Recipe

2 teaspoons canola oil
4 large eggs
4 cups cooked brown or whole grain rice
1 can black beans, drained1 cup frozen corn kernels, defrosted
1 cup mild salsa
2 cups grated Mexican cheese
1/2 teaspoon ground cumin
1 28-ounce jar of enchilada sauce
3 red and green peppers, cut in half

Heat 1 teaspoon oil in a skillet or wok over medium-high heat. Stir fry the eggs for 30 seconds and remove to a plate.   Place the additional teaspoon oil in the skillet. Toss in the brown rice, beans, corn, salsa and cumin. Cook, stirringly continuously, until heated through, about 2 minutes.  Stir in the eggs and 1/2 cup of cheese to warm through and combine. Divide equally into pepper halves, sprinkle with additional cheese and pour the enchilada sauce over all in a 13" x 9" baking dish. Bake at 350 degrees F. for 30 minutes. This recipe is scrumptious all by itself, if you would prefer to serve it as a main course or a side dish also.

Mexican Rice Recipe

Mexican Rice Recipe

Ingredients

2	cups	long grain white rice
1/4	cup	vegetable oil
2	medium	tomatoes, seeded and chopped*
2	tablespoons	onions, chopped
1	tablespoon	crushed garlic
4	cups	hot chicken broth**
1/4	cup	peas***
1/2	cup	carrot, chopped
1/2	teaspoon	salt
~		cilantro leaves for decoration

Directions

1. Pour the rice into a mesh strainer and rinse until the water runs clear. Shake the strainer to remove all excess water.

2. Place a large, heavy-bottomed pan over medium-high heat, add the oil and heat to a sizzle.

3. Add the rice, stir to coat with the oil. Lower the heat to medium and cook until each grain is separate and pale golden—Approximately 8–10 minutes.

4. While the rice cooks place the tomatoes, onions, and garlic in the blender and puree. Strain the mixture through a metal sieve.

5. Increase the heat to medium-high and pour the tomato mixture over the rice. Mix well.

6. Cover with a tight-fitting lid, reduce the heat to medium, and cook until all of the tomato mixture is absorbed—Approximately 4–5 minutes.

7. Add the hot broth, peas, carrots, and salt, and stir. Return the lid, lower the heat to medium-low and cook until the rice is tender— Approximately 8–10 minutes. If any liquid remains, replace the lid and cook for several more minutes.

8. Remove the rice from the heat and stir. Replace the lid and let sit for 10-15 minutes until fully cooked and fluffy.

9. Place the rice on a serving platter and decorate with the cilantro leaves.