Cilantro Pork Tacos

This is a recipe from (who else?) my friend, Sara.  It's a great one to have for company because it makes a lot, and with the meat in the crockpot and the dressing waiting in the fridge, you can come back from an expedition of some kind and have dinner on the table in less than 15 minutes.

Cilantro Pork Tacos
corn tortillas
Sweet Pork (recipe below)
Cilantro Slaw (recipe below)
2 lg. cans black beans, warmed (optional, but I'm just learning to like beans, and this is a great way to have them)
8 oz. cheddar or pepperjack cheese, grated (optional--I like it better without cheese, but my kids like it with the cheese)

Warm the tortillas on a large griddle.  Have each person compose their own taco from the ingredients.

Sweet Pork
4-5 lb. pork roast (I used boneless loin, because I like how lean it is, but you can use anything)
1 19-oz. can enchilada sauce (mild, medium, or green, whatever you fancy)
1 20-oz. bottle Dr. Pepper (I've tasted it with Dr. P, and it's good, but I have used a 12-oz. can of Sprite or 1 cup of orange juice, both to good effect.  You just need something with acid and sugar to tenderize the meat.)
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
1-1/2 cup brown sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped
Combine everything in the crockpot and cook.  I split it between two little crockpots and it's done on high in 2-3 hours or low for about 6 hours.  Remove the pork, shred it, and add it back into the sauce.

Cilantro Slaw
1 package coleslaw shreds (or shred your own head of cabbage)
1 cup mayonnaise
1 cup fresh cilantro
3 cloves fresh garlic
1/4 tsp. cayenne pepper
1/2 tsp. salt
2 tbsp. lime juice (I used the juice of 2 limes)
1/2 tsp. cumin

Put all ingredients except the cabbage in the blender and blend until smooth.  Store in the refrigerator until just before dinnertime.  Put cabbage in a big bowl and add enough dressing to make everything moist and delicious.

Chicken Enchiladas With Green Salsa

This is one of the yummiest enchilada recipes I've ever eaten!!!! The green salsa just makes it sensational!

Chicken Enchiladas With Green Salsa | Real Simple Recipes

Flank Steak/Fajita Marinade

1/2 c. tomato juice
1 tsp (ish) chopped garlic
1/2 c. soy sauce
1/3 c. vegetable oil
1/4 c. brown sugar
1 tsp pepper
If you are making flank steak stop here. If you are making fajitas add:
juice of 4 limes

Combine all ingredients in a gallon ziploc. Add flank steak or chicken. Marinate at least 8 hours. Do not discard marinade!! Grill the steak outside or if you don't have one you can broil it in your oven.You want the middle to still be pink because it will still cook a little while you let it sit. Let it sit for about 10 minutes (covered with foil) before you slice it. Meanwhile bring the remaining marinade to a rolling boil, slice meat very thin against the grain and serve with the marinade poured over it.
For flank stake I serve this with roasted red potatoes or a rice pilaf (I love the Near East brand), a salad, and sometimes a vegetable.

Chicken Corn Chowder (Mexican Style)

People, I had an emergency dinner situation this week.  Our neighbor Guang had a baby over the weekend, and I mentioned casually to Olivia that I wanted to make dinner for them.  Olivia immediately passed that information on to Simone (Guang's daughter), and at 3:00 p.m., Simone came over to express her mother's appreciation and ask what time dinner would be there.  So, I got this recipe from my friend Larissa.  She had made it for playgroup before and assured me it was both easy and fast.  (I already knew it was delicious).  It's the perfect winter soup--just different enough from our normal soups to be interesting, but still comforting and . . . um. . . just perfect, really.

Mexican Chicken Corn Chowder

1 chicken breast (pan seared, then shredded)

1/2 cup chopped onions

1 to 2 cloves garlic, minced

3 tb butter

2 chicken bouillon cubes

1 cup hot water

1/2 to 1 tsp cumin

2 cups half and half

2 cups shredded cheese (Monterey Jack or cheddar)

1 (14 oz) can cream style corn

1/2 bag frozen corn kernels

1 (4 oz) can diced green chilies, undrained

1/4 tsp hot sauce

1 medium tomato, chopped 

cilantro

Melt butter in pan, then brown the chicken adding onions and garlic at the end.  Dissolve bouillon in hot water.  Add to pan along with cumin; bring to boil.  Reduce heat, cover, and simmer for 5 minutes.  Add half and half, cheese, corn, chilies, and hot sauce.  Cook and stir over low heat until cheese is melted.  Stir in chopped tomato.  Serve with cilantro on top.

Just a few of my own notes- like I said, I shred the chicken for texture.  And, once the half and half goes in, make sure it doesn't get too hot or else it'll get grainy.  

Frito Salad

I first had this at my Bridal shower and I loved it. Tomorrow is the ward social and I'm taking it:) I made it for a ward party last year and it was all gone. Which is what I like. There's nothing more embarrassing than taking home food from a social that was barely touched.

Frito Salad

2 can's Black beans, drained and rinsed

2 can's Red Kidney beans, drained and rinsed

2 can's Pinto beans, drained and rinsed

2 or 3 green onions, sliced thinly

2 Tomatoes, diced, not to small though

1 Bottle Catalina salad dressing

1 bag Frito's

Set Frito's aside. Mix remaining ingredients. Mix in Frito's just before serving. I'm also adding a can of sliced olives this time.