Shredded Pork Tacos

We were trying to make more things with pork, so I found this recipe at www.mealsmatter.org. It made quite a bit, but that was okay because it was delicious. Anthony even tried it as a sandwich, and it works that way too. All of the spices really come together for a fabulous taco filling.

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Shredded Pork Tacos

Pork Filling:
1 3 lb. Boneless pork prime rib roast
8 cloves Garlic, minced
2 teaspoons Ground coriander
2 teaspoons ground cumin
2 teaspoons Dried oregano, crushed
1 teaspoon Onion powder
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
1/2 teaspoon Ground red pepper
1 cup Beef broth

Tacos:
2 cups Shredded Savory Pork
8 Taco shells or eight 6- to 8-inch flour tortillas
3/4 cup salsa (if desired)
2 cups shredded lettuce
1 cup shredded Cheddar cheese


Trim fat from meat.
In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper, and red pepper; rub into the meat.

Place meat in a roasting pan that has a cover; add beef broth. Cover and roast in a 325 degree oven for 2 1/2 to 3 hours or until very tender. (Or put in crock pot--6 to 8 hours on low, 4 to 6 hours on high.)

Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid. Reserve the rest of the liquid.

When meat is cool enough to handle, shred it.

Stir in 1/4 cup of reserved cooking liquid to use as taco filling. Reheat in a saucepan over medium heat, stirring frequently. Prepare tacos as normal.


You can also freeze the prepared meat and reheat later for an easy freezer meal.

Baked Steak Burritos

This is one of my favorite ways to make burritos. I'm not a big fan of enchilada sauce (I like the tortillas to have more crunch), so I don't use the whole can. And while the original recipe said it made 12, I've never gotten more than 8.

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Baked Steak Burritos

from Betty Crocker 

1/4 cup butter
1 package (1 oz) taco seasoning mix
1 1/2 lb boneless beef sirloin tip steak, cut into thin bite-sized strips
1 can (16 oz) refried beans

8 flour tortillas (6 inch)
2 cups Cheddar cheese, shredded
3 green onions, thinly sliced
1 can (10 oz) red enchilada sauce
1 cup Mexican cheese blend, shredded

Shredded lettuce

Sour cream

Heat oven to 400°F.

Melt butter in large skillet over medium heat.

Stir in taco seasoning mix.

Add beef strips; cook and stir 5 to 6 minutes or until of desired doneness. Drain.

Meanwhile, place refried beans in microwave-safe dish. Microwave on HIGH for 2 minutes, stirring once or twice.

Spread each tortilla with refried beans to within 1/4 inch of edge.

Top each with beef, Cheddar cheese and green onions.

Roll up, folding in sides.

Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish.

Pour enchilada sauce over burritos.

Sprinkle with Mexican cheese blend.

Bake at 400°F. for 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

Top with shredded lettuce and sour cream.

Makes 8 servings.

Serve with: Knorr Spanish Rice

Freezer Meal: You can assemble the burritos, then freeze before baking. When ready to make, defrost and bake as normal.

Chicken Quesadillas

Anthony made this recipe up on his mission, and they're another one of my favorites. Do I say that about every recipe on here?  These are so yummy and so easy! Sorry the pictures don't do them justice. I was having trouble figuring out a way to show off their cheesy goodness, so just take my word for it.

Printable Recipe

Chicken Quesadillas

2 boneless, skinless chicken breasts (large), cubed
Oil
Paprika
10 tortillas
2 cups cheddar cheese, shredded


Place oil in frying pan on medium heat. Add chicken. Cook until no longer pink, about 5 minutes.

Sprinkle paprika liberally on chicken until well-coated. Continue to cook until desired doneness. (Sometimes Anthony likes it a little more blackened, but that tends to set off the smoke alarms and make it hard to clean the pan. It's just as good if you only cook it for another 5 minutes or so.)

In another frying pan, place one tortilla.

Sprinkle liberally with cheese.

Add a spoonful of chicken, spreading it across half of the tortilla.

Cook on low heat until cheese begins to melt.

Fold tortilla in half and cook until cheese is completely melted.

Place in warm oven until all of the quesadillas are finished.


Makes 10 quesadillas.

Serve with: Spanish Rice (we like the Knorr brand), Refried Beans