SALSA
This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.
Provided by Cecilia Donnelly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.7 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Sugar 6.5 g
BARBACOA
A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.
Provided by Patrick Selley
Categories World Cuisine Recipes Latin American Mexican
Time 16h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
- Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
- Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g
SHREDDED PORK BARBACOA
I am sooo excited to have this recipe! This is a sweeter meat, and it comes from a wonderful Tex-Mex restaurant in Utah, and this pork is to DIE for. I hope you enjoy!
Provided by Miss Diggy
Categories Pork
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle roast all over with salt, pepper, and garlic powder.
- Place in crockpot and cook on low for 7-8 hours.
- After cooking, take roast out and shred.
- Place back into crockpot.
- Add the enchilada sauce and brown sugar and let it heat through.
Nutrition Facts : Calories 396.6, Fat 11.8, SaturatedFat 4, Cholesterol 142.9, Sodium 208.4, Carbohydrate 19.2, Fiber 0.2, Sugar 17.8, Protein 50.3
SWEET PULLED PORK BARBACOA
This is an easy version of a popular dish at a local restaurant. Put it in the slow cooker before you leave for work, and come home to delicious pork for tacos or salads. Serve with rice, tortillas, salad, and rolls.
Provided by jackson187
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 9h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
- Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
- Cover and cook on Low until flavors are absorbed, about 1 hour.
Nutrition Facts : Calories 250 calories, Carbohydrate 26.9 g, Cholesterol 44.5 mg, Fat 10.6 g, Fiber 0.3 g, Protein 11.8 g, SaturatedFat 3.9 g, Sodium 582.4 mg, Sugar 25.4 g
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