Total ingredients list:
boneless pork roast
2 cups rice
1 pound dry pinto beans
3 cloves garlic
4 limes
6 avocados
4 limes
6 avocados
3 white onions
4 Roma tomatoes
4 Roma tomatoes
1 bunch cilantro
4 jalapeno
1 tomatillo
1/2 cup green salsa
1 (29 ounce) can reduced sodium chicken broth1 McCormick Grill Mate southwest marinade packet
Knorr Caldo de Pollo (seasoning)
cumin
1 ½ cups Dr Pepper
olive oil
olive oil
brown sugar
15 oz tomato sauce
2 cups mayo
7 hours before dinner:
Chop the pork into chunks and put in the crock-pot. Add mix the seasonins together and pour over the pork. Cook on low.
2.5 hours before dinner:
Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
1 hour before dinner:
When scooping out avocado, reserve a few pits. Don't mash the avocados, just slice up. Add the other ingredients and mix well. Return the pits to the guacamole and press plastic wrap onto the surface to prevent browning.
40 minutes before dinner:
Place oil on the bottom of rice cooker. Add rice, seasoning, and tomato sauce. Mix well until rice is covered with the sauce and taste for seasoning (add more if desired). Add water and cook as usual.
30 min before dinner:
Shred the pork with a fork, then put back in the marinade and keep the crockpot on low (warm) until serving.
Right before dinner:
In a blender, combine the tomatillo dressing
Mix ingredients together and season, to taste, with salt and pepper.
Pork Barbacoa
boneless pork roast
Mix together and pour over the roast:
1 McCormick Grill Mate southwest marinade packet
1 ½ cups water or Dr Pepper
2 tbsp oil
¾-1 ½ cup brown sugar
Chop the pork into chunks and put in the crock-pot. Add mix the seasonins together and pour over the pork. Cook on low for 5-7 hours till done in the middle. Shred the pork with a fork, then put back in the marinade and keep the crockpot on low (warm) until serving.
Tomatillo dressing
In a blender, combine:
2 cups mayo
1 clove garlic
½ bunch cilantro, leaves only
2 tbsp water
1-2 tbsp vinegar
1 jalapeno, no seeds
1 tomatillo, quartered
½ tsp pepper
½ tsp salt
2 cups mayo
1 clove garlic
½ bunch cilantro, leaves only
2 tbsp water
1-2 tbsp vinegar
1 jalapeno, no seeds
1 tomatillo, quartered
½ tsp pepper
½ tsp salt
Terry's Texas Pinto Beans
1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
1/2 cup green salsa
1 teaspoon cumin
1/2 teaspoon ground black pepper
water, if needed
Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
Fiesta Rice
1 tbsp olive oil
2 cups rice
1 tsp Knorr Caldo de Pollo (seasoning)
15 oz tomato sauce
4 cups water
Place oil on the bottom of rice cooker. Add rice, seasoning, and tomato sauce. Mix well until rice is covered with the sauce and taste for seasoning (add more if desired). Add water and cook as usual.
Guacamole
6 avocados
2 jalapenos, chopped
2 Roma tomatoes, chopped
1 tbsp garlic, minced
1/2 med white onion, chopped
2 tbsp lime juice
1/4 cup fresh cilantro, chopped
1-2 tsp salt
1/2 tsp pepper
When scooping out avocado, reserve a few pits. Don't mash the avocados, just slice up. Add the other ingredients and mix well. Return the pits to the guacamole and cover with plastic to prevent browning.
2 jalapenos, chopped
2 Roma tomatoes, chopped
1 tbsp garlic, minced
1/2 med white onion, chopped
2 tbsp lime juice
1/4 cup fresh cilantro, chopped
1-2 tsp salt
1/2 tsp pepper
When scooping out avocado, reserve a few pits. Don't mash the avocados, just slice up. Add the other ingredients and mix well. Return the pits to the guacamole and cover with plastic to prevent browning.
Pico de gallo
1 large tomato, cored, seeded, chopped
1 white onion, chopped
2 limes, juiced (3 tbsp juice)
1/4 cup chopped cilantro
Mix ingredients together and season, to taste, with salt and pepper.
1 white onion, chopped
2 limes, juiced (3 tbsp juice)
1/4 cup chopped cilantro
Mix ingredients together and season, to taste, with salt and pepper.
Tortillas (if you wanted to make your own)
1 cup unbleached white flour
½ tsp baking powder
½ tsp salt
2-3 tbsp Crisco
4-6 tbsp cold water
Put all the dry ingredients in a bowl and mix well. Cut in shortening till mixture looks like a coarse cornmeal. Toss in water with a fork. Knead the dough and keep adding water until it can be gathered into one soft mass. Turn it out onto a light;ly floured surface and knead for 5 minutes. Let rest in a covered bowl for 30 minutes.
Divide the dough into 12 pieces and store them in a plastic bag. While a skillet or thick frying pan is heating to medium, roll one ball out, starting in the center and working outward in all directions, but not all the way to the edge, so the edges aren’t brittle. Roll to desired thickness- till it’s about 6-8” across. Try to use the least amount of flour possible, to keep the dough soft.
When water drops bubble on the skillet, place the tortilla on it. It should begin to form bubbles after about 40 seconds. Let it cook for about a minute on each side, till golden brown spots appear.
While this one is cooking, roll out the next one. Keep the cooked tortillas in a stack covered by a cloth, which steams them and keeps them soft
½ tsp baking powder
½ tsp salt
2-3 tbsp Crisco
4-6 tbsp cold water
Put all the dry ingredients in a bowl and mix well. Cut in shortening till mixture looks like a coarse cornmeal. Toss in water with a fork. Knead the dough and keep adding water until it can be gathered into one soft mass. Turn it out onto a light;ly floured surface and knead for 5 minutes. Let rest in a covered bowl for 30 minutes.
Divide the dough into 12 pieces and store them in a plastic bag. While a skillet or thick frying pan is heating to medium, roll one ball out, starting in the center and working outward in all directions, but not all the way to the edge, so the edges aren’t brittle. Roll to desired thickness- till it’s about 6-8” across. Try to use the least amount of flour possible, to keep the dough soft.
When water drops bubble on the skillet, place the tortilla on it. It should begin to form bubbles after about 40 seconds. Let it cook for about a minute on each side, till golden brown spots appear.
While this one is cooking, roll out the next one. Keep the cooked tortillas in a stack covered by a cloth, which steams them and keeps them soft
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