mexican recipes – windedgypsy

Ingredients

2 Roma Tomatoes

1/4 of a small yellow onion, chopped into small pieces (roughly)

1 Tablespoon Knorr Tomato Bouillon Powder

1 teaspoon cumin powder

To taste: salt, garlic powder, onion powder

4 cups of boiling water

2 cups of long-grain rice

2 Tablespoons of vegetable oil

Directions

To Prepare the Tomato Blend: Using a blender, combine the tomatoes, onion, tomato bouillon, cumin, salt, garlic powder, onion powder, and water until smooth. Set aside.

Prepare the Rice: Heat the oil in a frying pan over medium-high heat until hot. Add the uncooked rice and fry until light brown in color, stirring frequently to ensure even browning.

Combining Everything: Once the rice has finished browning, add the tomato blend and stir together. Taste to ensure the seasonings are as you like them. Adjust accordingly, if needed. You may add one or more jalapenos for flavor at this point. Note: if you are only looking for flavor with no heat, the jalapeno can be removed at the end of cooking.

Finishing up: Cover the rice and reduce the heat to low-medium and cook until the rice has absorbed the tomato broth (15 to 20 minutes). Do not stir during the cooking process. Allow the rice to rest covered for 5-10 minutes off of the heat after it’s done and then fluff with a fork before serving.

Ingredients

Pork Tenderloin (I prefer to use Smithfield brand. You can use any flavor for this)

Water (enough water to cover the tenderloin in the slow cooker)

Taco seasoning (your favorite brand)

Oil or grease (bacon grease works well for this) – 2-3 Tablespoons should work.

Flour or corn tortillas (whatever your preference)

Toppings: (choose your favorites, but suggestions include sour cream, shredded cheddar cheese, avocado, chopped onion, fresh cilantro, diced tomato, salsa, guacamole, hot sauce, etc.)

Directions

Place the pork tenderloin in the slow cooker/crockpot and pour enough water in so that the meat is completely submerged in the water. Cook on low for 5-6 hours. Do not cook longer or the meat runs the risk of being overcooked. Pork can become tough if it is overcooked. If you have less time to cook, cook on high for 3-4 hours. Note: The tenderloin DOES NOT need to be thawed if cooking on low for for 5-6 hours. I often throw my frozen, unthawed tenderloin right into the crockpot. I find it comes out even more tender than when I thaw it out first.

When the meat is done, use tongs to remove the meat from the slow cooker, and shred the meat using a fork and/or a knife, if necessary. I sometimes find that just pulling it apart with tongs works, too.

Heat a large frying pan over medium heat. Add your oil or bacon grease.

When the oil/grease is heated, dump your shredded meat in and sprinkle your favorite taco season onto the meat, so that it is heavily coated. Add 2-3 ladle-full of reserved water from the crockpot to the meat and stir. Cook over medium-high heat until the moisture has evaporated (5 minutes or so).

Remove the meat from the heat and build your tacos!

Tag: mexican recipes

Restaurant Style Mexican Rice