Pulled Pork Tacos

Ingredients:

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic
2-3 chipotles in adobo
1/2 medium white onion, chopped
3 T olive oil
2 T honey
1 T cider vinegar
Kosher salt
2 t. mexican oregano
3 3/4 cups low sodium chicken broth
4 lbs pork shoulder (Boston Butt)

Directions:

  1. Put ancho and pasilla chiles and the garlic in a bowl
  2. Microwave on high until soft and pliable (2-3 min.)
  3. Stem and seed the chiles
  4. Peel the garlic.
  5. Transfer to a blender.
  6. Add the chipotles, onion, 2 T olive oil, honey, vinegar, 1 T. salt and oregano to the blender.
  7. Puree.
  8. Heat remaining oil in skillet and add sauce from blender.
  9. Fry for about 8 minutes.
  10. Pour broth and reduce until slightly thickened.
  11. Season pork with salt and pepper.
  12. Place in slow cooker and pour sauce over.
  13. Cook on high 5 hours. Shred.
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Mexican Chicken

Wendy Borcherding (Bunko Babe)

1 bag cheese Doritos
5 chicken breasts–cubed and cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 can rotel tomatoes
1 cup shredded cheddar cheese

Directions

  1. Layer bottom of a 9×13 pan with crushed Doritos; just enough to cover.
  2. Sprinkle cooked chicken on top of Doritos.
  3. Combine soups and tomatoes.
  4. Pour over chicken.
  5. Bake at 375 for 35 minutes until bubbly.
  6. Sprinkle cheese on top.
  7. Bake until cheese is melted.
  8. Sprinkle a thin layer of crushed Doritos on top of cheese.
  9. Bake 2-3 minutes longer.

Matt’s Mexican Steak

Marinade:

1 yellow onion
1/2 cup pickled jalepenos (including juice)
1/2 cup peanut oil
1/2 cup red wine vinegar
2 Tbsp soy sauce
3 cloves garlic

In food processor: Chop up all dried ingredients (leave juices). Then add liquid ingredients and process.

Marinade 4 steaks in mixture 2-3 hours.

Grill to medium.

Before pulling off grill sprinkle on garlic powder, ground black pepper, and kosher salt (Paula’s House Seasoning).

Cilantro Lime Rice

Angie Roberts (Lincoln Friend)

1 teaspoon oil
2 tablespoons fresh cilantro chopped
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime, juiced (please use the real thing here it is so much better)

Directions

  1. In a saucepan, heat oil until hot
  2. Add rice and stir for 1 minute, you are basically frying the rice in this step.
  3. Add lime juice, stir for 1 minute more.
  4. Add water and salt, bring to a boil
  5. Cover and turn down to simmer until rice is tender and the water is absorbed, about 18-20 minutes. Do not over cook this or it gets mushy.
  6. Add in the cilantro, stir, and serve

Taco Soup

Wendy Borcherding

In a soup pot, brown 1 pound ground beef. Drain and return to pot. Season to taste with salt and pepper.

Add:

48 oz can tomato juice
30 oz can chili beans
16 oz can corn, drained
16 oz can black beans, drained and rinsed
1 package taco seasoning mix
1/4 cup brown sugar

Heat. Simmer to enhance flavors. Serve with shredded cheese, black olives, sour cream and tortilla chips.