Superbowl Week – Carnitas

My favorite Superbowl food?

Hands down….

These Carnitas!

We love football around here.

dinner   Superbowl Week   Carnitas

We love our Pats.

We love Superbowl Sunday with snacks and the whole hood gathered round.

We love these carnitas.

Want to feed a crowd easy?

dinner   Superbowl Week   Carnitas

Make these carnitas and a taco bar.

Make a lot though.

My boys can rifle through these things in no time flat.

Big thanks to Girlichef for this amazing, slimmed down recipe.

So easy

Sooooo good!

Pork Carnitas

WHAT YOU NEED:

Serves 8

6 pounds country style pork ribs

kosher salt

water

corn or flour tortillas

chopped onion

chopped cilantro

guacamole

WHAT TO DO:

Preheat your oven to 375 degrees.

Liberally salt your pork on all sides with kosher salt and lay in a 11×13 baking dish.  Space them out so they are not touching.  You may want to use 2 dishes.

Add 1/3 cup water to each of the pans.

dinner   Superbowl Week   Carnitas

Cover with foil and bake at 375 for one hour.

After an hour remove from oven and turn the oven up to 450 degrees.  Remove the foil from the pans.  Bake uncovered at 450 until all the water is gone and all that is left is the fat that has run off the pork, about 30 minutes.

Continue to bake an additional 20 minutes while returning to baste the meat at least twice in it’s own fatty delicious juices.

dinner   Superbowl Week   Carnitas

Remove from oven and chop up pork and sprinkle with salt.

Serve on tortillas with onions, cilantro and quacamole.

Game on!

LETS GO PATS!!!!

 

Mexican Fiesta Week – Cheese Enchiladas

Hope you all had a great Cinco de Mayo!

I decided to feature one of my favorite dishes of all time to bring the week to a close.

This is a quick and easy way to make enchiladas inspired by a recipe I saw over at Mommys Kitchen.  She had a great idea for making the sauce super quick!

If you ever need a monthly meal plan…go check out her stuff!

dinner   Mexican Fiesta Week   Cheese Enchiladas

WHAT YOU NEED:

1 T butter

1 T flour

1 cup chicken stock

1 t cumin

1 t corriander

1 t chili powder

S&P

1 can chili with no beans (I’m a Hormel girl)

1 can red mild enchilada sauce (I like Ortega)

1 package white or corn tortillas

2 cups shredded cheddar cheese

2 cups monterey jack cheese

1 small sweet onion diced

1 can mild green chiles diced

Optional toppings:

Sour cream

Guacamole

Sliced olives

Chopped red onion

Chopped tomato

Chopped scallions

WHAT TO DO:

In a large skillet heat butter over medium high heat and whisk in your flour to create a light golden roux.  Add in your chicken stock, spices and S&P.  Let this bubble a bit til it’s thickened up a bit and then add in your chili and half of the enchilada sauce.  Let this simmer for 5 minutes or so and get your tortillas ready.

Microwave each tortilla for about 20 seconds or so each to get them nice and soft.  Pour a few ladles of your sauce into the bottom of a baking dish.  Dip the tortilla in the sauce mix and then fill the tortillas with a combo of the cheddar and jack cheese, onions and chiles.  Roll the tortilla up and place in the dish.  Continue to fill the remaining tortillas until your dish is full.

dinner   Mexican Fiesta Week   Cheese Enchiladas

Ladle more of your chili sauce mixture over the top of your enchiladas then top with the remaining enchilada sauce.  Sprinkle with more cheese and bake at 375 degrees for 30 to 40 minutes.  Serve.

Ole!

Chicken Ole

As many of you know we just moved to the Northeast from my home town of LA, CA.  Being a bred a So Cal girl, anytime I’m back east I immediately begin to crave some good ol’ Mexican food.  Oh, yes, I love me some spicy hometown grub.  Sadly, since we now live here year round that means I’m usually out of luck.  Now if you’re familiar with the East then you know, it’s really really hard to find good authentic Mexican food here.  Even the Tex-Mex is suspect.  Here in CT, the options are downright bleak.

dinner   Chicken Ole

See I love the good ol’ fashioned, hole in the wall, homemade salsa so spicy you’ll have heartburn for a week but it’s worth it, kind of places.  All I have here is a Taco Bell, and a bunch of terrible places with names like Caliente Rico’s or the like.  Needless to say, I’m dying.  So what do the kids and I do when we’ve already had Fitz Family Taco Night three times this month and we don’t feel like another run for the border???  We switch things up to a fabulous Chicken Ole Casserole!

dinner   Chicken Ole

Here’s what you’ll need.

3 chicken breasts cooked and chopped

3 whole wheat tortillas

2 cups tortilla chips

1 onion chopped

1 cup sour cream

1/2 cup mayonnaise

1 T cumin

1/2 T corriander

1/2 T chili powder

1/4 T cayenne pepper

1/2 T dried oregano

S&P

1 can red enchilada sauce

1 can olives

1 can diced green chiles

2 cups shredded cheddar cheese

Preheat your oven to 375.  In a large bowl combine chicken, sour cream, mayonnaise, cumin, corriander, chili powder, cayenne pepper, S&P and oregano.  Mix well.  Line the bottom of a baking dish with tortillas.  Add a layer of your chicken mixture, next a layer of half of your green chiles and half your olives.  Sprinkle with cheese.  Add a layer of half of your tortilla chips. Repeat the layer process with the remaining ingredients.  Pour the enchilada sauce on top.

dinner   Chicken OleCover with foil and bake at 375 for 30 minutes.  Remove foil and bake for an additional five minutes.  Remove from oven and serve with sour cream, diced scallion and tomato.

This does the trick and takes care of our cravings for the southwest.  Sometime you just have to take matters into your own hands…Ole!

Are there any foods that you can’t find in your area that you really miss?

dinner   Chicken Ole

dinner   Chicken Ole

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