Black Beans and Brown Rice

Serve: 6 Prep: 5 mins Cook: 1 hour

Ingredients:

• 1 Tbsp olive oil
• 1/2 cup chopped onions
• 4 garlic cloves, minced
• 1/4 cup sliced green onions
• 1 cup long grain brown rice
• 2 1/2 cup low-sodium chicken broth
• 1 (15 oz.) can black beans, drained and rinsed
• 2 Tbsp finely chopped cilantro
• a pinch of ground tumeric 
• a pinch of ground cayenne pepper 
• salt and splash lime to taste

Directions:

1. Olive oin in the sauce pan. Heat over medium until hot.
2. Saute onions and garlic until tender, about 5 minutes
3. Add rice; cook over medium heat until rick is lightly browned, 2-3 minutes, stirring frequently.
4. Add broth,tumeric, csyenne pepper to saucepan and heat to boiling, reduce heat and simmer, covered, until rice is tender, 40-45 minutes, add beans and green onions, stir lightly, then cover and stand 10 minutes.
5. Stir in cilantro, season to taste with salt and lime.

Slow Cooker - Carnita with Pico De Gallo

Serve 10 -12

Ingredients

•                     1 tablespoon olive oil
•                     6 pounds boneless pork shoulder
•                     1 cup ground cumin
•                     4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces
•                     1 onion, quartered
•                     6 cloves garlic, halved
•                     1 jalapeno pepper, seeded and minced
•                     6 cups water                     
•  Pico De Gallo Ingredients
•                    6 tomatoes, chopped
•                     1 onion, chopped
•                     2 garlic clove, minced
•                     a handful cilantro leaves, chopped
•                     2 tomatillos, husked and chopped
•                     2 jalapeno pepper, seeded and minced
•                     1/3 cup lime juice
•                     1 tablespoon salt
•                     1/4 teaspoon ground black pepper

            Directions

1. Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.               
2. Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.               

Chilpotle Slaw

Serve: 4 Cook: 10 minutes

Ingredients:

• 2 teaspoons finely chopped chipotle pepper in adobo sauce (wear gloves please!)


• 1/2 cup mayonnaise (or 1/2 cup plain yogurt plus 2 Tablespoons mayonnaise, or 1/2 cup sour cream or 1/4 cup sour cream plus 1/4 cup mayonnaise)


• 1 tablespoon honey


• 1 tablespoon lime juice


• 1/4 pound shredded white cabbage (about 1 cup)


• 1/4 pound shredded red cabbage (about 1 cup)


• 1/4 cup finely chopped red onions


• 1/4 cup chopped green onions

Directions:

1. Make the Chipotle Slaw by combining the chipotle pepper, mayonnaise, honey and lime juice in a large mixing bowl. *If you are using the plain yogurt, put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.


2. Stir well, then add the shredded cabbage, red onions, green onions and stir to thoroughly combine.


3. Season with the remaining 1/4 teaspoon of salt, and refrigerate until ready to eat.

Steak and Eggs Burritos

My husband loves the steak & egg burritos from Jack in the Box. I try to copy theirs. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.

Serve: 12 Cook: 40 mins.

Ingredients:
3-4 top sirloin steaks
1 Tbsp. olive oil
1 cup chunky salsa
2 Tbsp. ground cumin
2 Tbsp. garlic salt
1 cup fresh cilantro, finely chopped
2 cups Mexican cheese blend
15 eggs or 32 oz. egg substitute
1/2 box of frozen hash brown patties (5 patties)
12 large flour tortillas
1 can of diced tomaoes & green chiles
a pinch of chilpotle salsa

Directions:

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl combine olive oil, salsa, cumin, garlic salt, and cilantro.
3. Place steaks in a shallow baking dish. Pour mixture over steaks.
4. Place in oven for 15-20 minutes or until they reach desired doneness.
5. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
6. Preheat oven to 350 degrees F. Wrap tortillas in foil (about 4 in a batch) and heat in the oven for 5 to 10 minutes.
7. Mean time, pan fry hash browns on medium heat, 5 minutes per side. Let it cool; cut into strips; set a side.
8. While the steak is resting, cook the eggs. Pour desired amount of eggs into non-stick skillet over medium heat. Stir gently until eggs are set and slightly moist. Set a side.
9. In a small bowl, mix diced tomatoes and a pinch of chilpotle salsa.
10. To serve, divide eggs evenly among the tortillas. Add steaks & hash browns. Sprinkle each with about 2 tablespoons cheese and 1 tsp. salsa and roll up.
11. Serve with tomato Salsa and sour cream.

Layered Mexican Salad

Serve 12 Prep: 20 mins
Ingredients

• 1 small iceburg lettuce (or romaine lettuce), washed and cored


• 1 jar (16 oz) salsa


• 1 can (15 oz) black beans, rinsed and drained


• 1 cup frozen corn, thawed and drained


• 1 large english cucumber, halve into lenthwise, seeded and thinly sliced.


• 1 can (2 1/4 oz) sliced black olives, drained


• 1 large lemon


• 3/4 cup nonfat mayonnaise


• 3 tablespoons plain nonfat yogurt


• 2 to 3 cloves garlic, minced


• 1/2 cup (2 oz) shredded low-fat Cheddar cheese


• 1 green onion, thinly sliced


• 1/2 roma tomatoes, diced

1. Sliced lettuce leaves crosswise into 1/2 inch stripe.


2. Place half of lettuce in large serving bowl.


3. Layer salsa, beans, corn over lettuce.


4. Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.


5. Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.


6. Spread dressing evenly on top of salad.


7. Sprinkle with cheese and green onion, Garnish with diced toamtoes.


8. Cover salad and refregerate 2 hours or up to 1 day.

Layered Mexican Salad @ Group Recipes

Peachy Pork Picante

Serve: 6-8 Prep: 10m Cook: 20-30m
Ingredients

• 4 top loin pork chops, cubed


• 2 tablespoons taco seasoning


• 1 cup salsa


• 1 tablespoon parsley, chopped


• 4 tablespoon peach preserves

Directions

1. Toss pork with taco seasoning.


2. Lightly brown pork in a nonstick skillet over medium-high heat; stir in salsa and preserves.


3. Bring to a boil, lower heat.


4. Cover and simmer 20 to 30 minutes.

http://www.grouprecipes.com/63929/peachy-pork-picante.html

Taco Bowl Chicken Salad

Ingredients

• 6 flour tortillas (10-13-in. size)
• 1 1/2 cup salad oil
• 1 1/2 cup fresh orange juice
• 1 1/4 cup fresh lime juice
• 1/3 cup minced shallot (or spring onions)
• 1 3/4 teaspoon sugar
• 1/2 cup chopped fresh cilantro
• 1 1/2 teaspoons dried hot chili flakes
• 1 1/2 teaspoons cumin powder
• 1 tablespoon minced garlic
• 6 cooked boned and skinned chicken breast halves
• 1 red onion
• 2 cans black beans (15 oz each), rinsed and drained
• 1 red bell pepper, stemmed, seeded, and chopped
• 3 qt finely shredded iceberg lettuce
• 1 firm-ripe avocado, peeled, pitted, and thinly sliced
• Fresh cilantro sprigs
• Sour cream
• Salt

Directions

1. Preheat oven to 375 degrees. Remove tortillas from refrigerator and let stand at room temperature for 10-15 minutes.
2. Lightly spray tortilla pans with nonstick cooking spray.
3. Carefully place one tortilla into each pan. Bake 6-8 minutes or until light golden brown.
4. Let shells cool for 5 minutes inside pans. Remove shells from pan and continue cooling.
5. Mean time, to make salad dressing, mix orange juice, lime juice, shallot, sugar, chopped cilantro, chili flakes, cumin, and garlic.
6. Cut onion crosswise into 1/2 inch thick slices, and place in a bowl with 1/3 cup dressing with bean & red pepper.
7. Slice chicken for tacos and drain dressing from onion ,bean & red pepper.
8. Fill baked shells with lettuce and top with onion, bean, red pepper, then lay chicken and onion on top.
9. Garnish salads with avocado slices and cilantro sprigs.
10. Accompany with remaining orange dressing, sour cream, and salt to add to taste.

http://www.grouprecipes.com/61073/taco-bowl-salad-with-chicken.html

Chciken Enchiladas with tomatillo salsa

Serve: 2 Prep: 10m Cook: 20m
Ingredients

• 2 1/2 cups shredded rotisserie chicken (a little more than half a chicken)


• Juice of 1 lime (about 3 tablespoons)


• 1 1/2 cups tomatillo salsa *


• 1 jalapeño, minced (about 1 tablespoon)


• 3 tablespoons chopped cilantro, plus extra for garnish


• 1/2 small red onion, minced


• 4 - 5 flour tortillas


• 4 - 5 slices asadero or provolone cheese (about 4 ounces)


• *Make sure you use really good tomatillo salsa; I really like the Herdez brand of Salsa Verde (tomatillo salsa), while others in my family like Goldwater’s Salsa.

Directions

1. Heat oven to 450°F. Put the chicken in a small bowl and toss with 2 tablespoons of the lime juice, 1/2 cup of the salsa, 1 teaspoon of the minced jalapeño, 1 tablespoon of the cilantro, the minced onion, and salt and pepper to taste.


2. Place a quarter of the chicken mixture on the lower third of one of the tortillas and roll it into a cylinder from the bottom up, tucking in the sides as you go, so that no chicken escapes from the ends.


3. Place the filled tortilla in a square 8-by-8-inch baking dish with the seam facing down. Repeat with the remaining chicken and tortillas.


4. Combine the remaining 1 cup salsa with 1 tablespoon water, the remaining lime juice, the cilantro, and the jalapeño.


5. Arrange the slices of cheese over the tortillas and pour the salsa mixture over the top.


6. Bake until the cheese is browned and melted, 15 to 20 minutes. Sprinkle with cilantro and serve.

Salsa Verde Carnitas

Prep Time: 30 minutes Cook Time: 3.5 hours Yield: 6 to 8 servings
Carnitas are the Mexican version of pulled pork. Braised first in a spicy sauce, pork shoulder is slow cooked until so tender the meat just shreds easily with a fork, then it's roasted at high heat to make crispy browned bits full of flavor. It's taco meat, burrito meat, or just stewy meat served with rice and beans. This version of carnitas is cooked first in a braise of tomatilla salsa verde, or green salsa. It's delicious served with fresh corn tortillas and topped with a shredded cabbage slaw, Cotija cheese, avocado, and Mexican sour cream.

Ingredients

• 3 1/2 pounds pork butt (pork shoulder)· 2 cups salsa verde, bottled, canned, or homemade
• 1 onion, finely chopped
• 3 cups chicken stock
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 Tbsp fresh chopped oregano (or 1 teas dried)
• 1/2 cup chopped fresh cilantro
• Sal
• 2 to 16 corn tortillas, heated and softened
• 1/4 head of cabbage, very thinly sliced
• 1 teaspoons olive oil
• 1 teaspoon seasoned rice vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)
• Salt and pepper
• 1 avocado, peeled, seeded, and chopped
• 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese· Crema fresca, crema Mexican, or sour cream
• Chopped cilantro leaves for garnish

Method

1 Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

2 Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until parts are brown and crispy.

3. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

4 Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.Serve with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterey jack cheese, sour cream (or crema fresca), and seasoned cabbage slaw.

Seasoned Cabbage SlawPlace thinly sliced cabbage in a medium sized bowl. Sprinkle on olive oil, seasoned rice vinegar, salt and pepper. You can substitute white vinegar or apple cider vinegar for the rice vinegar, if you do, sprinkle on some sugar to help balance the acidity of the vinegar. Toss. Adjust seasonings. Let sit for 10 minutes for the cabbage to absorb some of the dressing.