Tuesday, March 23, 2010


Jennifer E.

Cook a pork loin or roast (3-4 pounds) on low in a crock pot for 7-9 hours until meat pulls apart.

8 oz coca cola
1 cup sugar
1 7 oz. can chipotle chilies in Adobo Sauce
1 tsp dry mustard
1 tsp minced garlic
Remove chilies from Adobo Sauce. Rinse the chilies with coke into a pan to get all sauce off. Discard the chilies. Pour rest of Adobo Sauce into pan and add other ingredients. Mix well. Pour over cooked meat in the crock pot. Heat through.

Mexican Style Salad Dressing

1 cup mayonnaise
¼ cup sour cream
1/3 cup buttermilk
4 tomatillas quartered
2 garlic cloves crushed
½ tsp cayenne pepper
1 packet dry ranch dressing mix
¼ to 1/8 bunch cilantro (add to taste)

Mix together in a blender until smooth. Chill for one hour.

Lime Cilantro Rice

1 cup long grain rice
2 cups water
3 cubes chicken bouillon
½ tsp dried onion
¼ bunch cilantro chopped
1 tbsp oil

Put all ingredients into a pan and cover. Bring to a boil. Turn down heat and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Prior to serving add juice of ½ lime. Mix well.

Other salad ingredients:
La Costena Whole pinto beans (Maceys in the Mexican food section)
Tortilla Land Tortillas (Costco). These are uncooked tortillas that you cook.
Seasoned cooked chicken (Costco)
Romaine Lettuce
Wedge of lime

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