Archive for mexican

Instant Pot Carnitas

The pork is fall apart tender and this is seriously the best recipe ever for carnitas.

Ingredients:

  • Between 5 to 6 lb pork butt shoulder roast, trim off the bottom fat
  • 1 1/2 tablespoon salt
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon black ground pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 cup orange juice
  • 1 large onion, coarsely chopped
  • 6 or more garlic cloves, minced

Directions:

  1. Cut pork roast into large 2 inch cubes. Trim as much fat off if you can.
  2. Mix all the spices together in a bowl (salt, oregano, cumin, black pepper, chili powder and paprika)
  3. Add in the pork cubes to the spice mix. Make sure the cubes are evenly coated with the spices.
  4. Pour in olive oil and mix well. Transfer to Instant Pot.
  5. Add in chopped onions and minced garlic. Pour in the orange juice.
  6. Lock the lid. Set the Instant Pot to high pressure for 47 minutes.
  7. Let it naturally release pressure and when it will allow you open the lid. Take the pork cubes out and shred them with a fork.
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Quick Salsa Chicken

This recipe is quick, easy and cheap to make. It actually costs under $10 and it feeds a family of 4. You could serve this over some white rice or actually use this in burritos or enchiladas. 


Ingredients:

  • 1 pound chicken breasts, cut into bite sized pieces
  • 1 jar (16 oz) salsa 
  • 1 can (15 to 16oz) black beans, drained and washed
  • 1 can (15 to 16oz) corn, drained and washed
  • 1 to 2 cups of shredded Mexican cheese
  • olive oil

Directions:

  1. Add bite sized chicken pieces to the pan. Drizzle a little olive oil over it. Cook over high heat until the chicken is fully cooked. 
  2. Add in black beans, corn and salsa. Stir and let it cook for another 1-2 minutes to make sure everything is warmed up nicely. 
  3. Add in between 1 to 2 cups of shredded Mexican cheese. The exact amount to use depends on how cheesy you prefer your dish to be. Stir until melted. 
  4. Serve over white rice or use in burritos, enchiladas, etc. 

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Chicken Fajitas

We love fajitas in our house here! What makes this chicken fajitas recipe special is the marinade. It gives the chicken so much flavor and doesn’t dry the chicken out when it’s being seared on the flattop grill or in the cast iron pan.

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Easy Beef Empanadas

My family loves these and this recipe is foolproof. You can even add in other things to the filling like beans or diced cooked potatoes. This recipe will yield 16 beef empanadas.


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Santa Fe Soup

Here’s one of my family’s favorites to make in the wintertime. It’s hearty and healthy! The best part? It’s easy to make too! I got this recipe from a friend and adapted it to my liking.

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Crockpot – Salsa Chicken

salsachicken You can use the leftovers into burritos by adding few extras such as extra salsa or other condiments, such as sour cream or guacamole!! Read the rest of this entry »

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Enchilada Stacks with Chicken-and-White-Bean Stew

img00162 My apologies. This is definitely not the best picture ever. It was taken with the sidekick phone camera at dinnertime today. I saw this recipe in the Food & Wine magazine, with the photo accompanying the article food styled to perfection. Each bean was meticulously placed, and the enchilada stack was a veritable tower.  In contrast, my stack looks humble indeed. The recipe in the Food & Wine magazine was a bit lengthy and complicated. I decided to make some changes to make this into something not so complicated. It is very, very good.  You can serve this with some salsa and sour cream on the side if desired.

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