Instant Pot Pork Carnitas

We have Taco Tuesday every week at my house, our family is big on day specific menu's.  It's a bit of challenge to come up with a different taco filling each week so I don't feel like were having the same food every Tuesday.  I do have three children who never eat Taco's and will only eat quesadilla's made with the same orange sharp cheddar cheese and a specific flour tortilla.  Back to tacos, my Instant Pot hasn't been used to much, I did make homemade chicken noodle soup on Monday with homemade broth and noodles which was awesome since I only used the Instant Pot for the whole process.   I'm not a big fan of wet, mushy meat so Crock-Pots are my least favorite way to cook any sort of meat.  After some searching I determined a two fold approach would yield the best results int his recipe.  The pork is cooked in the Instant Pot but crisped up under the oven broiler.  

A combination of flavorful crispy edged pork and homemade guacamole and salsa are the highlights of this perfect taco.

Ingredients:

2 lbs Pork Shoulder
1 Yellow Onion
1 Lime
1 tablespoon Bacon Grease (or other oil)
2 cups Chicken Broth
1 teaspoon Chili Powder
1 teaspoon Chili Lime Seasoning
1 teaspoon Garlic Powder
1/2 teaspoon Whole Cumin or 1 teaspoon Cumin Powder

 Peel and cut onion into big chunks.  Cut lime in half.

Turn on Instant Pot or comparable electric pressure cooker to sauté.  Melt bacon grease in pan then add 2 inch cubed pork and onion to pan and brown.

Add all the other ingredients to the pot including squeezing the limes over the pot.  Close lid according to directions, it chimes to help you know it is closed.  Set to high pressure for 30 minutes.

After pork is finished, allow pressure to release naturally for 20 minutes.  The Instant Pot has a timer telling you how long it has rested, very nice feature.  When it reaches the the de-pressuring stage I turn my oven on to the broil setting.

Remove pork from Instant Pot and place on a cookie sheet.  Using two forks shred the pork a little.  Don't completely shred it, just a little so more surface area will be broiled.   Place in a oven under the broiler for 15 minutes. 

 Look at that close up of the nice crispy pork, and then a pan out shot.  

Leave the juices in the Instant Pot and set to sauté, reduce the juices while the pork is under the broiler.

Pour the reduced juices on the pork and serve in your favorite taco.  I put corn tortillas on a griddle and slightly toast them then add the pork, homemade salsa, guacamole, lettuce, and cheese. 

Enjoy!

Instant Pot Pork Carnitas

Ingredients:

2 lbs Pork Shoulder
1 Yellow Onion
1 Lime
1 tablespoon Bacon Grease (or other oil)
2 cups Chicken Broth
1 teaspoon Chili Powder
1 teaspoon Chili Lime Seasoning
1 teaspoon Garlic Powder
1/2 teaspoon Whole Cumin or 1 teaspoon Cumin Powder

Process:

Peel and cut onion into big chunks.  Cut lime in half.

Turn on Instant Pot or comparable electric pressure cooker to sauté.  Melt bacon grease in pan then add 2 inch cubed pork and onion to pan and brown.

Add all the other ingredients to the pot including squeezing the limes over the pot.  Close lid according to directions, it chimes to help you know it is closed.  Set to high pressure for 30 minutes.

After pork is finished, allow pressure to release naturally for 20 minutes.  The Instant Pot has a timer telling you how long it has rested, very nice feature.  When it reaches the the de-pressuring stage I turn oven on to the broil setting.

Remove pork from Instant Pot and place on a cookie sheet.  Using two forks shred the pork a little.  Don't completely shred it, just a little so more surface area will be broiled.   Place in a oven under the broiler for 15 minutes. 

Leave the juices in the Instant Pot and set to sauté, reduce the juices while the pork is under the broiler.

Pour the reduced juices on the pork and serve in your favorite taco. 

Enjoy!

Quinoa & Black Bean Enchiladas

In my previous ward, the Astoria Ward, I loved volunteering to make meals for people who needed a little help for one reason or another.  This recipe came about in an attempt to make a filling meal that would appeal to our friends Madalyn and her husband Dustin.  Madalyn requested something without meat and Mexican inspired.  I also volunteered to make a meal for our friends Carmen and her husband Tom, who welcomed a new baby boy, so this meal had to feed two families.  I'm not sure how we ended up feeding two families in one night, but there you have it.  Carmen's baby boy is already standing, so that will give you a clue as to how long ago I actually made this recipe.  This meal fit the bill, I think. I never heard whether it was any good, so I'm hoping they enjoyed it.

Mexican food is my favorite genre of recipes so to speak.  This recipe makes a
great looking pan of goodness.

Ingredients for Enchilada Sauce:

1 28 oz. can of Tomato Puree
1 Serrano Chili

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

1 teaspoon dried Onion Flakes

1 teaspoon ground Oregano

1 teaspoon ground Cumin

Ingredients for Enhiladas:

1 bunch of fresh Cilantro
1/2 bag frozen Corn
1 tablespoon Olive Oil
1 cup Quinoa

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

2 cans Black Beans
12 burrito sized Tortillas
3 cups shredded Mexican Blend Cheese

Mix tomato puree, finely chopped Serrano (remove seeds and ribs), 1 packet of chicken
flavor, cumin, oregano, and onions in a small sauce pan.  Bring to a boil over high heat
and reduce to a simmer and cook for 15 minutes.

Sauté corn in a large saute pan with olive oil.

Add chopped cilantro and drained and rinsed black beans.

In a separate deep sauce pan cook quinoa according to package and add
chicken flavor broth.

Add quinoa to beans and corn, stir until combined.

Add 1/2 cup enchilada sauce to beans and quinoa.

Preheat Oven to 400 Degrees Fahrenheit

Spread sauce on bottom of two 8x12 pans, just enough to cover.

Spoon beans and quinoa mixture onto tortillas and roll up with sides tucked in like burritos.

Place six rolls in each pan.

Spread the rest of the sauce between the two pans.

Sprinkle cheese on pans.

Bake in oven until cheese is golden brown and sauce is bubbling, about 15-20 minutes.

Serve with a dollop of sour cream and

Enjoy!

Quinoa & Black Bean Enchiladas

Ingredients for Enchilada Sauce:

1 28 oz. can of Tomato Puree
1 Serrano Chile

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

1 teaspoon dried Onion Flakes

1 teaspoon ground Oregano

1 teaspoon ground Cumin

Ingredients for Enhiladas:

1 bunch of fresh Cilantro
1/2 bag frozen Corn
1 tablespoon Olive Oil
1 cup Quinoa

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

2 cans Black Beans
12 burrito sized Tortillas
3 cups shredded Mexican Blend Cheese

Process for Enchilada Sauce:

Mix tomato puree, 1 packet of chicken flavor, cumin, oregano, and onions in a small sauce pan. Bring to a boil over high heat and reduce to a simmer and cook for 15 minutes.

Process for Quinoa & Black Bean Enchiladas:

Sauté corn in a large saute pan with olive oil.

Add chopped cilantro and drained and rinsed black beans.

In a separate deep saucier pan cook quinoa according to package and add chicken flavor broth.

Add quinoa to beans and corn, stir until combined.

Add 1/2 cup enchilada sauce to beans and quinoa.

Preheat Oven to 400 Degrees Fahrenheit

Spread sauce on bottom of two 8x12 pans, just enough to cover.

Spoon beans and quinoa mixture onto tortillas and roll up with sides tucked in like burritos.

Place six rolls in each pan.

Spread the rest of the sauce between the two pans.

Sprinkle cheese on the enchiladas in the pans.

Bake in oven until cheese is golden brown and sauce is bubbling, about 15-20 minutes.

Serve with a dollop of sour cream and

Enjoy!

Rotisserie Carnitas

Yesterday I received my set it and Forget it Showtime Rotisserie from Ronco.  I picked a smaller model that can be collapsed.  I bought a Pork Butt Roast to make into Carnitas for burritos/tacos.  I was under a time crunch, so I decided to use my rotisserie for the pork.  Pork Butt Roast isn't usually cooked in a rotisserie, especially a countertop rotisserie.  Basically I was guessing how to cook this roast based on what I had read and using some deductive reasoning.   

 Can you see how the meat wants to fall off the spit?  Good stuff.

Ingredients for this recipe are:

5 lb. Pork Butt Roast

1 Dried Costeño Chile

1 teaspoons Ground Cumin 

2 teaspoons Garlic Powder

2 teaspoons Dried Onion Flakes

2 teaspoons Salt

1 teaspoon Smoked Paprika

 Grind chile and all the spices together in spice/coffee grinder or blender.

 Rub spice mixture all over pork roast.

 Skewer roast on rotisserie spit and tie meat with butcher twine.

Roast pork for 2 hours with the roast setting.

Remove pork from rotisserie and using forks shred the carnitas.  

Enjoy!

Rotisserie Carnitas

Printable Recipe Found Here

5 lb. Pork Butt Roast

1 Dried Chile

1 teaspoons Cumin

2 teaspoons Garlic Powder

2 teaspoons Dried Onion Flakes

2 teaspoons Salt

1 teaspoon Smoked Paprika

Grind chile and all the spices together in spice/coffee grinder or blender.

Rub spice mixture all over pork roast.

Skewer roast on rotisserie spit and tie meat with butcher twine.

Roast pork for 2 hours with the roast setting.

Remove pork from rotisserie and using forks shred the carnitas.  

Enjoy!

Not Refried Black Beans

I like burritos, I think it all started with a great fast food place in my hometown of Redlands, Cuca's. My California family and friends know what I'm talking about.  You can see what I'm talking about at their site here.  They make homemade refried pinto beans.  My husband does not like pinto beans, he likes black beans, if you really can even say he likes beans at all.  When I make beans for burritos I make black beans.  A few Sunday's ago, my friend Whitney and her husband Johhny came over with soaked red beans and the fixings for tacos/burritos.  We joined forces and I prepared her beans in my pressure cooker.  Her husband had found a recipe and told us the ingredients and we remembered some of them.  Those beans turned out amazing.  Tonight I recreated those beans, but I used black beans instead.  I really like all the flavor in these beans.  

 These beans are great as a side dish or inside a burrito or taco.

Ingredients for this recipe are:

1 lb. Brined Black Beans (recipe found here for brining)

1/2 lb. Bacon (not pictured)

1 Yellow Onion

1/2 a Bunch of Cilantro

1 tablespoon whole Cumin

1 tablespoon Salt

Water

 Peel and dice the onion.

Cut off extra stems of cilantro and roughly chop.

Slice bacon into 1 inch pieces.

Pour beans into pressure cooker pot or a large stock pot.

Add bacon, onion, cilantro, cumin, and salt to beans.

Add enough water to cover beans by two inches.

Add lid to pressure cooker and set to high for 30 minutes. 

After cooking is done and pressure has been released remove lid and serve beans.

Enjoy!

Not Refried Black Beans

Printable Recipe Found Here

1 lb. Brined Black Beans

1/2 lb. Bacon

1 Yellow Onion

1/2 a Bunch of Cilantro

1 tablespoon whole Cumin

1 tablespoon Salt

Water

Peel and dice the onion.

Cut off extra stems of cilantro and roughly chop.

Slice bacon into 1 inch pieces.

Pour beans into pressure cooker pot or a large stock pot.

Add bacon, onion, cilantro, cumin, and salt to beans.

Add enough water to cover beans by two inches.

Add lid to pressure cooker and set to high for 30 minutes.  

After cooking is done and pressure has been released remove lid and serve beans.

Enjoy!

Baked Sweet Potato Fries

A few years ago, my husband took me to a burger restaurant in California called Ruby's.  It's a restaurant that my sister-in-law Rachelle LOVES.  I ordered a burger, and on the side they offer all you can eat fries.   I picked sweet potato fries, and oh my goodness I was hooked from then on.  A good friend of mine, that I grew up with, Mese has a sandwich shop in California in my family's home town. He has my favorite sandwich, The Black Friday, and it is served with sweet potato fries too, SO YUMMY!  These  are not fried like those at the two restaurants.  I added a lot of spices and flavor and baked mine, so they aren't like the simple down home fried variety.  You can leave out the chili if you want.

 Sweet and spicy, a wonderful combination.

Preheat oven to 450 Fahrenheit

 Ingredients for this recipe are: 4 sweet potatoes, 4 garlic cloves, 1 dried Costeño Chili (chili
powder will also work, or omit it if you don't want spicy at all), 2 teaspoons salt, 2 teaspoons
whole peppercorns, 1 1/2 teaspoons paprika, 1/3 cup olive oil, and 2 teaspoons whole cumin.

 Peel sweet potatoes, and cut into french fry sticks, 1/2 inch.

 Soak sweet potatoes in ice water for 30 minutes.

 Toast cumin and peppercorns in dry pan over medium burner.

 Soak chili in hot water for 10 minutes.

Grind pepper, salt, paprika, and cumin in spice/coffee grinder.

 Press garlic through garlic press into pan with ground spice mixture, sliced chili pepper

 and olive oil.

 Cook spice paste over medium flame for 1 minute, or until it bubbles and boils.

 Dry the sweet potatoes on paper towels.

 Toss potatoes and spice mixture in a large bowl.

 Look at the spices and glossy potatoes, so pretty.

 Bakes potatoes on parchment paper lined cookie sheets for 20-25 minutes.

Remove fries from oven.

Enjoy!