Carnitas Tacos and Mexi Rice

Carnitas Tacos with Mexi Rice

Carnitas Tacos (busy mom version)

1 Pork Shoulder Roast (mine was 3.85lbs)
1 Can Green Enchilada Sauce (28 oz)
2 Diced Jalapeno
1 Chopped Onion
2 Minced Cloves of Garlic
Salt and Pepper
Cumin and Garlic Salt

Place roast in slow cooker with onion, garlic and jalapeno.  Let cook on high for 6 hours.  Pour enchilada sauce over roast, season with spices and pull meat apart in chunks (not shred).  Cook half hour longer.  Heat corn tortillas on stove top until you see a little char on each side.  Place a piece of meat in tortilla and garnish with tomato, cilantro, sour cream and a splash of lime wedge.  

Mexi Rice

2 Cups of Long Grain Rice
3 1/2 Cups of Water
1/2 can of Tomato Sauce (8oz)
2 TB oil
Salt and Pepper
Chili Powder
Garlic Salt

Heat oil in skillet, add rice.  Cook until rice starts to brown slightly.  Sprinkle with seasonings, stir.  Add tomato sauce and stir into rice.  Slowly add water while stirring (watch out for the steam).  Heat to a boil, add lid and turn heat to low.  Set timer for 20 minutes.  When time is up let sit covered for an additional 5 minutes.  Fluff and serve.

My food, My way!

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