Recipe // Slow Cooker Carnitas, 3 Ways

Carnitas3WaysMy new favorite Mexican restaurant serves eye-rolling, grunt inducing carnitas so I decided to attempt to replicate them at home so we didn’t have to show our faces in there AGAIN this week. We even got fancy and experimented with different topping combinations with the pineapple and salsa being my absolute favorite. We will definitely be making these again since my slow cooker basically did all the work for me. Who doesn’t love coming home to a house/apartment basking in the smell of a dinner you haven’t slaved over? I know I do! It’s like having an inexpensive personal chef. What is your favorite way to finish off carnitas?

Slow Cooker Carnitas (via):

1 (2-3 lb) pork roast
1 can (15 oz) enchilada sauce (I used red)
1 cup salsa
1 onion, chopped
1 tablespoon garlic
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon paprika
1 tablespoon brown sugar
tortillas and toppings (optional: guacamole, sour cream, cheese, pineapple, salsa, lettuce)

Place roast in a slow cooker sprayed with non-stick cooking spray. In a bowl, combine the remaining ingredients and then pour over the roast. Cook on LOW for 8-10 hours or HIGH for 5-6 hours (I would recommend the low setting). Remove the roast from the slow cooker when and shred using two forks (it should fall apart pretty easily). Cover a large baking sheet with foil and spread the shredded meat on top of it. Pour about 1 1/2 cups of the liquid from the slow cooker over the meat. Broil the meat for about 5 minutes, until it starts to caramelize around the edges, flipping once during this time. Serve the meat on tortillas, in burritos, enchiladas, salad or make nachos. Top with your favorite toppings. We used warm tortillas and guacamole, pineapple, sour cream, salsa, spinach, and cheese!!

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Recipe // Southwestern Chip Dip

Tortilla chips accompanied by a delicious dip have me setting up shop next to the bowl selflessly indulging until I reach the bottom of the bowl. My tummy loves it, my abs do not. Be careful with this one, it is quite addicting.

Chives-1SouthwesternDip

Southwestern Dip:

8 oz package cream cheese, softened (don’t use fat-free)
2 cups real mayonnaise
1 can Rotel tomatoes, drained
1 can black beens, drained and rinsed
1 or 2 cans corn, drained
3-6 green onions, chopped

Cream together the cream cheese and mayonnaise. Stir in the remaining ingredients and let stand at least 3 hours in the refrigerator before serving with tortilla chips or crackers.

Oven Baked Chicken Fajitas

Ingredients:

1 lb boneless, skinless chicken breast, cut into strips
2 tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
15 oz can diced tomatoes with green chilies, drained
1 medium onion, sliced
1/2 green bell pepper, seeded and sliced
1/2 red bell pepper, seeded and sliced
12 flour tortillas

optional toppings:
guacamole
cheese
sour cream
lettuce
tomatoes

Directions:

Preheat the oven to 400 degrees.  Place chicken strips into a greased 9×13 baking dish.  In a small bowl combine vegetable oil, chili powder, cumin, garlic powder, dried oregano, and salt; drizzle over the chicken and stir to coat.  Stir in the canned tomatoes, onions, and peppers.  Bake uncovered for 20-25 minutes or until chicken is thoroughly cooked and vegetables are tender.  Serve on tortillas with desired toppings.

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Slow Cooker Chicken Tacos

My craving for Mexican was off the charts earlier this week!  However, I wasn’t in the mood for the usual routine of ground turkey and Old El Paso seasoning so I kicked the flavor up a notch by placing chicken, green chiles, onion, cumin, garlic, and salsa in the Crock-Pot (recipe here).  After 5 minutes of combining all the ingredients in the slow-cooker and 8 hours simmering on low, the chicken had shredded, marinated, and was ready for dinner without any other preparation which was perfect for a quick yet delicious weeknight meal.

Prep Time        5 Minutes
Cook Time        8 Hours
Makes              4 Servings

Ingredients:

2 pounds boneless, skinless chicken thighs
1 can green chiles, diced
12 oz jar of salsa
1 tsp ground cumin
1 whole onion, chopped
2 cloves garlic, minced

Directions:

1.  Place chicken in the slow-cooker.  Top with green chiles, salsa, ground cumin, onion, and garlic.  Cover and set on low for 8 hours.

2.  Spoon chicken into taco shells and dress with your favorite toppings (cheese, lettuce, salsa, tomato, sour cream, guacamole)!