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Sweet Pork
5-6 lbs pork (I use “bone-in Boston pork butt”) 2 cans Dr. Pepper 1 c. brown sugar 1 tbsp garlic powder 1 tbsp salt 1/2 c. water Blend in blender 3 cans diced green chilies 1 large can red enchilada sauce (I use medium spice) Put meat, blended sauce in the crock pot and add: Put pork, 2 cans of Dr. Pepper, water, garlic, and salt in crock pot on low for 8 hours- 10 hours. Remove pork from crock pot and drain any liquid left in the pot. Clean fat off pork and shred.
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Cilantro Lime Rice 1 c. uncooked rice (white rice) 1 tsp. butter 2 garlic cloves, minced 1 tsp. lime juice 1 can (15 oz) chicken broth 1 c. water Pour over rice after it’s cooked 1 Tbsp. lime juice 2 tsp. sugar 3 tbsp cilantro, chopped In a saucepan combine rice, butter, garlic, lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over cooked rice and mix in (fluff the rice.) *I double this recipe. |
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Pinto Beans
(step-by-step here!) 3 lbs. dry pinto beans, soaked overnight and rinsed 3-4 whole jalapenos, washed 1 lb. bacon, diced 1-2 white onions, chopped 1-2 bulbs garlic, peeled and left whole (around 15-20 cloves) Boil your pinto beans or soak over night in a bowl. You will want to give them a good rinsing. You’ll think you got all the grime off, but you haven’t….keep rinsing! |
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Tortilla Strips Cut tortillas into thin strips. Cook in oil until desired crispness. Transfer to a paper towel lined pan and sprinkle with salt and Mrs. Dash seasoning. |
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Creamy Cilantro Ranch Dressing This recipe is from my friend Kim, I do add ranch seasoning to mine, but you can leave it out if you choose. 1 cup mayonnaise 1 cup sour cream 10 sprigs of cilantro 2 green tomatoes, peeled, washed, and quartered 1 green onion, washed and chopped 1/2 jalapeno, washed (leave seeds) 1/2 lime, juice only 1/2-1 tsp. salt 2 Tbsp. ranch powder Blend all ingredients in blender until smooth. |
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Mild Enchilada Sauce 1 large can diced green chilies 1 14 oz. jar Salsa Verde (green salsa) 1 c. chicken broth 4 tsp. sugar 2 tsp. salt Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can refrigerate and reheat in the small saucepan- I always make mine the day before. Adapted from “Food is a Blessing” |
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Guacamole (step-by-step here!) 2 ripe avocados 1/2 of a ripe tomato, diced 1/4 white onion, diced 1/4 cup cilantro, chopped cumin, to taste salt & pepper, to taste Fresh Garlic, to taste Cut avocados in half-length wise and remove seeds, take a spoon and scoop the inside of the avocado into a bowl. Mash the avocado with a fork and leave some chunks. Add onion, cilantro, and tomato; gently stir all together. Add spices according to your preference and enjoy!!! |
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Pico de Gallo Gently stir all ingredients together. Place in the fridge for 1 hour before serving (I usually make mine the night before.) |
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Flour Tortilla
Pork
Rice
Beans
Cheese
Roll up and cook
Smother burrito in the mild enchilada sauce and sprinkle with cheese. Broil in the oven until the cheese is melted.
Top with Shredded Romaine lettuce and Pico de Gallo.
Salad Assembly
Place the cooked flour tortilla on a plate or in an aluminum dish. Then layer with:
Pork
Rice
Beans
Romaine Lettuce
Shredded cheese
Guacamole
Pico de Gallo
Tortilla Strips
Lime wedge
Cotija cheese
Cilantro Ranch
I love this, it is all in one place, great job, better job is to put a print tab on it. Thanks
Hi Tammy,
We are currently working on the print option for our recipes. Sorry for the trouble.
Thanks for stopping by! -Cassie and Sadie