Recipes
Carnitas
3-4 lb pork loin roast
3-4 cloves minced garlic
1 cup orange juice
1 tbsp cumin
1 tbsp coriander
1 tbsp chile powder
1-2 tsp black pepper
1-2 tsp salt
Directions: Place pork loin roast in slow cooker. Pour in orange juice. Toss in all the dry ingredients. Cover and set slow cooker for 8 hrs. When the 8 hrs. are up, shred the pork using two forks. You can also take a kitchen scissors and cut the shreds if they are too long.
On the side, put out all of your favorite toppings: corn/flour tortillas, sour cream, cilantro, green onion, tomatoes, salsa, lime wedges.
*We made ours into bowls. We used rice instead of tortillas. Buen Provecho!
More Recipes
Mini Summer Cheesecakes
Ingredients:
Crust:
16-20 graham crackers, crushed
1/4 c sugar
4 tbsp butter, melted
Filling:
2- 8oz packages of cream cheese, room temperature
1/2 c sour cream
1/2 c sugar
2 eggs
1-2 tsp vanilla
1/2 tsp salt
Preparation: Preheat the oven to 350F. Line 24 cupcake tins with liners.
For the Crust:
Crush the graham crackers. Combine with sugar and melted butter.
Press about 1 tbsp of crumbs in the bottom of cupcake liners.
For Filling:
Beat cream cheese, sour cream and sugar together until smooth. Then add eggs, one at a time until fully incorporated. Add vanilla and salt and combine.
Using a large cookie scoop, pour one scoop into each cupcake tin.
Bake 18-20, or until set.
Allow to cool completely before garnishing.
Top each cheesecake with desired topping: whipped cream, chocolate, or any seasonal fruit.