Straw
Hats-Real cowboy food!
2-3 lb beef
top round roast
½ lb dry
pinto beans, soaked overnight OR 3 15oz cans of pinto beans
1 1/2 t salt
½ t pepper
1 t cumin
1 t dried
oregano
-place beef,
beans (with liquid from soaking or from the can) and spices into a crockpot.
Cook low for 8-10 hours. Take a potato masher and mash the beans and roast
until it looks like refried beans.
-serve on
top of tortilla chips. Top with cheese, lettuce, sour cream, tomatoes, avocado,
onion…
Pork
Carnatas (for tacos)
2 lbs pork
shoulder
1 t salt
1 t black
pepper
2 t dried
oregano
1 t cumin
1 T olive
oil
1 onion,
chopped
4 cloves
garlic, smashed/pressed
1 jalapeno,
seeded and chopped
1 orange,
cut in half
Pat pork dry
with paper towels. In a small bowl mix together salt, pepper, oregano, cumin
and oil. Mix it into a paste and rub over pork roast. Place roast in crockpot
and top with onion, garlic and jalapeno. Squeeze orange juice over the pork and
put two halves into the crockpot too. Cook 8-10 hours on low.
When pork is
done remove from crock pot and let cool. When it’s cool, using your fingers or
two forks, shred the pork. (OPTIONAL:
Heat broiler. Place pork in a single layer on a baking sheet. Cook under
broiler until brown and crispy on one side) Serve in tacos, tostadas,
quesadillas, pork sandwiches…
Pork Tanga Tacos
1 lb gold or
red potatoes, cut into ½ inch cubes
2 lbs
boneless pork shoulder, cut into 1 inch pieces
28 oz can
diced tomatoes
2 canned
chipotle chilies in adobo sauce, seeded and cut into slices
1 T sauce
from the chilies
1 T
Worchester sauce
1 t oregano
3 cloves
garlic smashed or pressed
1 white
onion, sliced
4 oz chorizo
sausage (optional)
-spread
potatoes in bottom of the crockpot. Top with pork. In a large bowl mix together
remaining ingredients. Pour over pork and potatoes. Cook on high for 6 hours.
-Cook
sausage in a frying pan until its crumbled. Add to potatoes and pork. Stir
together everything in the crockpot.
-serve in
tacos topped with cheese, and avocado
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