Thursday, April 30, 2015

Smothered Sweet Pork Burritos

I haven't tried these yet, but based on the comments these are pretty amazing! Must save the recipe here- I found it on Mel's Kitchen Cafe! OH, but I like my cilantro-lime rice better than any others so I'll post that here too!



Smothered Sweet Pork Burritos
YIELD: SERVES 6
You'll get more flavor if you use a pork roast that has a bone in - it can easily be removed once the pork is done cooking; however, this could also be made with boneless pork loin or a leaner cut of pork. Just keep in mind that it might not be quite as tender as a roast that has darker meat also. A note about the enchilada sauce, not all brands are created equal. I love the Herdez brand of green salsa or enchilada sauce (which I use interchangeably) so make sure you find a brand that tastes good (with a heat level you prefer).
INGREDIENTS
    For Burritos:
  • 2 1/2 pounds pork roast like pork shoulder or butt roast
  • Salt and pepper
  • 1 tablespoon oil
  • 1-2 teaspoons liquid smoke
  • 1/2 cup water
  • 1/2 cup packed light or dark brown sugar
  • 2 (15-ounce each) cans green enchilada sauce
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash of hot sauce (optional)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup chopped cilantro
  • 8 ounces Monterey Jack or cheddar cheese (or a combination), grated
  • 6-8 whole wheat or white flour tortillas, burrito-sized
  • For Cilantro Lime Rice:
  • 1/2 tablespoon butter
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • juice and zest of 1 lime
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon cumin
DIRECTIONS
  1. Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
  2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
  3. Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
  4. While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
  5. Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
  6. Stir in the beans, rice and cilantro to the pork mixture.
  7. Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
  8. Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
  9. Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
  10. Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

Recipe Source: adapted from my bestest friend and old roommate, Kate (added a few more spices, salt and pepper, subbed in cilantro lime rice for regular white rice and a few other changes).




This version of rice is my favorite! found on favfamilyrecipes.com

Our Version of Cafe Rio’s Cilantro-Lime Rice
Print

Ingredients
  • 1 c. uncooked rice (long-grain, white rice)
  • 1 tsp. butter or margarine
  • 2 cloves garlic, minced
  • 1 tsp. freshly squeezed lime juice
  • 1 can (15 oz) chicken broth
  • 1 cup water
  • 1 Tbsp. freshly squeezed lime juice
  • 2 tsp. sugar
  • 3 tablespoons fresh chopped cilantro
Instructions
  1. 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.

Chicken Taco Casserole

This recipe is amazing. Easy, pretty quick if you pre cook the chicken in the crock pot with taco seasoning, and really tastes delicious! It's from Six Sister's Stuff. 




Chicken Taco Casserole
Ingredients:
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup  
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 or 2 cans of corn (It doesn't call for this in the recipe but it totally makes it awesome and more filling!)
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded (I put frozen chicken in the crock pot in the morning on high, with some taco seasoning from a packet. Then after it's all cooked and shreds easily, just make the casserole early and keep in fridge until ready to bake.)
2 cups cheddar cheese




Directions:
Preheat oven to 350 degrees.  Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.

Recipe adapted from Plain Chicken