Crock Pot Barbacoa Recipe

Prep: 15 mins – Cook: 8 hrs – Total: 8 hrs 15 mins

Ingredients

  • 5 lb pork butt roast
  • 6-7 chipotle peppers in adobo sauce
  • 1 large onion, chopped
  • 10-11 cloves, ground
  • Whole head of garlic, about 12 cloves
  • 1/2 cup apple cider vinegar
  • 1/4 cup lime juice
  • 1 cup beef broth
  • 2 Tbsp cumin powder
  • 2 Tbsp oregano 
  • 4 bay leaves
  • 1 tsp black pepper
  • 1 tsp salt
  • Handful of cilantro, chopped

barbacoa pork on a white platter

Instructions

  1. Heat oil in large pot over med-high heat. Brown meat, about 2-3 minutes per side. (optional)
  2. Crush cloves with mortar and pestle.
  3. Blend all sauce ingredients, other than bay leaves, in grinder or food processor. (optional)
  4. Add pork to crock pot and cover with sauce. Cook 8 hours on low or 5 hours on high.
  5. Shred pork with forks and mix well with sauce.

This delicious recipe and photos were created by GypsyPlate.com, we simply shared it! Check them out for more great ideas!

Pico de Gallo Recipe

Prep: 15 mins – Total: 15 mins

Ingredients

  • 5 Roma tomatoes, seeded and diced finely (see Note)
  • 1/2 large red onion, diced finely
  • 1 jalapeno, seeded and chopped finely (use 1/2 a jalapeno if you don’t want it as spicy)
  • 1/2 bunch of cilantro, chopped finely (if your bunch is small use a whole bunch)
  • 3 garlic cloves, minced
  • 1/2 lime, juiced
  • salt and pepper to taste

Directions

  1. Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos…you name it.

This delicious recipe and photos were created by The-Girl-Who-Ate-Everything.com, we simply shared it! Please check them out as they have so many great ideas!

Three Bean Nachos Recipe – Black Bean Nachos – How To Make Bean Nachos

Prep: 5 mins – Cook: 15 mins – Total: 20 mins

Ingredients

  • ½ T olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 t ground cumin powder
  • 400gm can black beans, drained & rinsed
  • 400gm can red kidney beans, drained & rinsed
  • 400gm can cannellini beans, drained & rinsed
  • 400gm can tomato puree
  • 1 T tomato paste
  • 2-3 teaspoons of Nutrient Rescue Green Shot powder
  • ½ t salt and a good grinding of pepper
  • natural nacho chips (or quinoa & chia chips)
  • sliced avocado to serve

Directions

  1. Heat the oil in a large pot over a medium heat, add the onion and garlic and cook for 2-3 minutes until soft. Add the cumin powder. Cook for one minute until fragrant.
  2. Add the drained black beans, red kidney beans, cannellini beans, tomato puree and tomato paste and bring to a gentle simmer, stirring frequently to lift any extra goodness that might have stuck to the bottom of the pan. Simmer for 10 minutes until the flavours have combined. Season with salt and pepper. Just before serving, stir in 2-3 teaspoons of Nutrient Rescue Green Shot powder.
  3. Turn on the grill to high and place a grilling rack at the top of the oven.
  4. To serve, put a layer of nacho chips on a plate, then some bean
  5. mixture and a sprinkling of grated cheese (if desired). Melt under the grill briefly – keep an eye on it so it doesn’t burn. Repeat for the rest of the meals. Serve immediately with the sliced avocado on the side.

This recipe was created by WickedWellBeing.com, we just shared it! Check them out for more great ideas!

Chicken Burrito Recipe – How To Make A Chicken Burrito

Prep Time: 15 mins – Cook Time: 15 mins

Ingredients

  • 5 tortillas , flour (approx 20cm/8″ wide)

Burrito Seasoning:

  • 1 tsp each onion powder, dried oregano, salt
  • 2 tsp each dried cumin powder, paprika
  • 1/4 tsp black pepper
  • 3/4 tsp cayenne pepper (optional, adjust to taste)

Chicken Filling:

  • 600g / 1.2 lb chicken breast , sliced in half horizontally (Note 1)
  • 2 tbsp olive oil , separated
  • 1/2 onion , chopped
  • 2 garlic cloves , finely minced
  • 1 red capsicum/bell pepper , diced
  • 400g/14oz refried beans , canned (Note 2)
  • 1/4 cup water

Rice – ONLY PICK ONE:

  • 2.5 cups white rice , plain (cooked, Note 3)
  • 2.5 cups Mexican Red Rice (the best for Burritos!)

Other Stuffings:

  • 400g/14oz canned corn , drained (or 280g/9oz frozen thawed)
  • 1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)
  • 1/4 cup coriander/cilantro , finely chopped

Sauce for dunking – choose:

  • Avocado sauce
  • Sour cream
  • Salsa (restaurant style, smooth)

Directions

  • Burrito Seasoning – Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
  • Cook chicken – Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
  • Saute onion – In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
  • Finish Filling – Add refried beans, diced chicken and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery and not dry/stodgy! Let cool 5 minutes – will thicken.

Assemble burritos:

  • Gently warm tortillas in microwave (makes them pliable), lay on work surface.
  • Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.
  • Toasting: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes at 180°C/350°F.
  • Dunk in sauce(s) of choice or douse with hot sauce of choice, and devour! Suggestions: Avocado Sauce, Guacamole, sour cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
  • Freezer friendly! Note 4 for directions.

Tips

  • Chicken breast – slice in half horizontally to make 2 thin steaks out of each breast. I do this so there’s more surface area to coat in the spice mix!
  • Refried beans – secret ingredient! Makes the burrito filling juicy and holds it all together, rather than dry and crumbly (which too many burritos are!)Substitution: Saute 1 garlic clove minced in a little oil until golden. Add 1 can pinto, red kidney or black beans with 1/4 cup of the liquid in the can, 1/2 tsp each cumin, onion and paprika powder. Stir few minutes until beans thoroughly heated then mash or puree.Any beans will actually work just fine, just a different colour!
  • Rice – you’ll need 1 cup of uncooked rice to make 2.5 cups cooked rice. See here for instructions for how to cook plain rice, or make Mexican Red Rice!
  • Storage – Wrap in cling wrap or foil, fridge for 4 days or freeze. Best to warm in oven – 15 minutes at 180C/350F wrapped in foil. Frozen – thaw overnight then warm in oven 15 minutes. To reheat from frozen, wrap in foil and place in oven for 40 minutes at 180C/350F

This recipe was found at recipetineats.com, we just simply shared it! We don’t own the photos or recipe, just took out all the fluff!