7 best- Latin (2)

Crockpot Carnitas  wearychef

3-4 pounds pork shoulder roast  

15 ounces green taco sauce     

4 cloves garlic, minced                                                    

 1/2 sweet onion    , sliced

1 tablespoon chili powder                                                

2 teaspoons dried oregano

2 teaspoons cumin                                                                            

2 teaspoons kosher salt

1/2 teaspoons cayenne pepper                                        

1 cup beef broth

1/2 cup milk

Cut roast into 3-4 large pieces. Pierce meat all over with a knife.

Stir together taco sauce, garlic, onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid over the meat to coat all sides.  Cover crockpot and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily.

When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet lined with foil or a baking mat to make cleanup easier. Discard any large pieces of fat. Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs to leave excess fat behind.

The last step- drizzle with milk and bake thing, makes all the difference!

Slow Cooker Barbacoa Beef  thekitchn

2 chipotle peppers (from a can), minced, plus all the adobo sauce it sits in

1 medium bunch cilantro, chopped

1 teaspoon ground cloves

1 medium red onion, peeled and cut into large chunks

1 head garlic, peeled and cloves smashed    

1 tablespoon kosher salt

Juice of 4 limes                   

5 bay leaves                          

1/2 cup cider vinegar          

6 pounds beef brisket, shoulder or rump roast, top or bottom round                                                

4 to 6 cups beef or chicken stock                     

Stir together the chipotle peppers and their sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar and pour into a 7-quart slow cooker. Place meat on top of this mixture. (Cut into a few pieces) 

Add stock to cover the meat and place the bay leaves on top. Use tongs to turn the meat a few times in the sauce. Put the lid on the slow cooker. 

Cook for 8 to 10 hours on LOW. When done cooking, it should shred easily with two forks.

Transfer the meat from slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, Place the shredded beef in large bowl and ladle the cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it. Return the shredded beef to your slow cooker and keep it warm on the WARM setting.

The Erin Easy version of beef to go on tacos or bowls: 

                Dump some stew meat in a crockpot

                Add some taco sauce

                Cook for a long time

                Make it a day ahead because it tastes even better the next day

Cilantro Lime Rice

1 c. uncooked rice

1 tsp. butter                                    

2 cloves garlic, minced 

1 freshly squeezed lime- juice

1 can (15 oz) chicken broth

1 cup water 

2 tsp. sugar

3 T fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

The Erin Easy version of Cilantro Lime Rice

                     A package of frozen jasmine rice from Trader Joes- cook 3 minutes

                     Stir in juice from one lime, a tsp of sugar, chopped cilantro and salt

                                       

Serve Pork or Beef on tortillas, Nachos or in Burritos or a Burrito Bowl with corn and lemonade

Garnish Nachos with sliced olives, sour cream and diced tomatoes