Mexican Monday Recipes

Are you ready for a Fiesta?  These recipes are perfect to share with family and friends.  The carnitas can be made ahead in the slow cooker and then served as they are with a side of beans and rice or used in enchildas, tacos or quesadillas as I did. The pork carnitas can also be frozen in individual serving sizes if you have leftovers.

The botanas go together quickly and are put in the oven to heat while you visit with your guests. They can be served as part of the meal or as an appetizer with Margaritas, Blueberry Margaritas or Cervezas.

In this instance, I made the Pork Carnitas on Wednesday.  My pork roast was frozen solid and I allowed it to cook for 10 hrs before letting it cool and shredding it for use in the Quesadillas.

Even though it was frozen I still rubbed it all over with a spice mixture before putting it in the crockpot with chicken broth, bay leaves and an orange.

Once it is cooked, it will practically fall apart.  Remove any bones, gristle and fat and then shred the meat.

The carnitas are now ready to be served, used in another recipe or refrigerated or frozen for later use. I combined several different recipes to make these carnitas.  Taking the use of a slow cooker from one, the cut of meat used from another, the spice mixture from another and the addition of some citrus from yet another recipe.

Slow Cooker Pork Carnitas

1 Pork Shoulder Roast

2 c. chicken broth

1 t. kosher salt

1/2 t. ground coriander

1/2 t. chili powder

1 t. ground cumin

1 T. garlic paste

1 T. oregano paste

2 bay leaves

1 orange,  unpeeled,cut into sixths.

Place the broth in a slow cooker.  Combine the salt, coriander, chili powder, cumin, garlic and oregano into a paste and rub it all over the pork roast.  Place the roast in the slow cooker with the broth.  Add the bay leaves and orange. Cook on low setting for 8-10 hrs.  Remove from slow cooker. When cool enough to handle, remove any bones, fat or gristle.  Shred the remaining meat. Print Recipe

I drenched my Pork Carnitas in a Peach Salsa BBQ Sauce before using the meat in Quesadillas.

BBQ Pork Carnitas Quesadillas

1 recipe Pork Carnitas (found above)

1/2 pint Peach Salsa. my recipe or your favorite brand

1 c. BBQ Sauce, my recipe or your favorite brand

10 large flour tortillas

2 1/2 c. Mexican blend shredded cheese

Combine the pork, salsa and sauce in a large pan and heat over med low heat until warmed through.

Place a flour tortilla on a griddle or skillet over high heat and sprinkle with 1/4 c. cheese leaving a 1" border.  Place some pork over half of the tortilla and fold the other half over.  Continue to cook until the bottom is crisped, only a minute or two, then flip and crisp the other side.  Place in a low oven or warming tray while cooking the remaining quesadillas.  Serve with sour cream or guacamole. Print Recipe

Botanas

Tortilla Chips

1 (15 oz) can refried beans

1/2 pint salsa

2 cups shredded Mexican blend cheese

Sliced or diced Jalapenos (1 or 2 to taste)

Pimiento Stuffed Olives, sliced (to taste)

1 avocado, sliced and tossed in lime juice

diced onion and green pepper (to taste) if desired

Sour Cream and Salsa for serving, if desired.

Combine refried beans and salsa. Place a layer of tortilla chips on the bottom of a 9x13" baking pan. Place half of the bean mixture in dollops over the chips. Sprinkle with half of the cheese.  Repeat with another layer of chips, beans and cheese.  Bake in a 350* oven for 20-25 minutes, until heated through and the cheese is bubbly.  Remove from the oven and top with the remaining ingredients before serving with sour cream and additional salsa.  Print Recipe