Growing up, I was raised on the Jets (I know, that may qualify as child abuse, right?), and lucky for me, my fiance is a fan of Gang Green too. Sure, it’s not easy being a Jets fan (although heyo, good game yesterday!), but that’s what loyalty is all about, right?
You know I love busting out the slow cooker on football Sundays, so here’s another great recipe that’s so easy to “set it and forget it”! And of course, I had to go and stick the beef in a taco, because that’s just how I roll.
I originally wanted to try making barbacoa-style shredded beef a la Chipotle… however, I realized after I got home from grocery shopping that I had forgotten the chipotle peppers in adobo… whoops. That was momentarily disheartening until I decided to wing it and create my own spin on things. Tomatoes, onion, garlic, lime juice, cilantro and lots of spice combine to make a braising liquid that has tons of flavor and enough kick without being too overpowering. I am really happy with how this all came out from start to finish- the finish being me slurping up all the leftover juices in the slow cooker with a large spoon. Yikes.
Speaking of spoons, I finally unpacked all my shower gifts this weekend! Hello, new square plates! What do you think?
Trim beef of any excess fat. Place in the slow cooker. Slice half the onion lengthwise into strips and add to the slow cooker with the beef.
In a blender, add diced tomatoes, garlic, the other half of the onion, lime juice, cilantro, crushed red pepper flakes, cumin, oregano, chili powder, cayenne, and salt and pepper. Pulse to blend a few times until consistency is smooth and everything is incorporated. Pour the tomato mixture over the beef and onions.
Set slow cooker to low and cook for 7 hours.
Turn on your broiler. Once cooking is done, shred the beef with two forks. Using a slotted spoon, transfer beef to an oven proof dish, and broil the meat for 5 minutes to get it crispy. While beef is broiling, toast up corn tortillas and prepare your garnishes.
Remove beef from the broiler, serve with tortillas and garnishes and enjoy!
Is your family a football family? What are your favorite game day eats?
We are in the middle of a crazy heat wave here in the NYC area… I’m talking high-90s every day (and I believe we had a “feels like 107!” at one point yesterday afternoon). While I do enjoy the summer months, sweating my way through the day is not my favorite activity.
For some reason when it’s hot out, I CRAVE spicy food. I think it’s because in my mind I feel that if my mouth is on fire, the rest of me will cool down by default. I am not sure that science is on my side, but it makes sense in my head!
And it’s no secret, I love a good taco. Somehow it’s taken me this long to post a recipe for tacos with chicken, but here we are- with some of the yummiest, sauciest and spiciest chicken tacos out there.
I promise I’ll be back soon with something that is actually good for beating the heat- something loaded with frozen fresh deliciousness. But for now, indulge your inner masochist with delightfully spicy, hot pulled chicken tacos. Eat them while surrounded by A/C though, please!
1 tbsp oil (I used Pompeian Canola/Olive/Grapeseed Oil mix)
1 onion, diced
1 jalapeno pepper, diced
2 cloves garlic, minced
1 8 oz can tomato sauce
1 tbsp tomato paste
3 tbsp apple cider vinegar
1 tbsp paprika
1 tbsp worcestershire sauce
1 tsp dijon mustard
2 tsp chile powder
½ tsp cayenne pepper
salt and pepper
2-3 boneless skinless chicken breasts or thighs (about 1.5 lbs of meat)
arugula, cilantro, limes (for garnish, optional)
In a large, heavy bottomed pot with a lid over medium heat, add the oil. Let oil heat up for a minute, then add the onion and jalapeno, and cook for 3-5 minutes, stirring often, until they begin to soften. Add the garlic and continue to stir, cooking for a minute.
Add the tomato sauce, tomato paste, apple cider vinegar, paprika, worcestershire sauce, mustard, chile powder, and cayenne pepper and stir everything to incorporate. Add salt and pepper to taste and stir again.
Add the chicken to the sauce, and spoon sauce over top to cover. Cover pot, reduce heat to low, and cook for an hour.
After an hour, remove lid, and using two forks, shred chicken in the pot. It should come apart fairly easily. Stir up the shredded chicken in the sauce to get it all covered, then continue to cook for another 20 minutes, uncovered.
While you’re waiting, toast up some corn tortillas and get your toppings ready. Place shredded chicken in the tortillas, garnish and serve!
I love my slow cooker. It takes a lot of the work out of cooking, and makes things taste good and your home smell amazing. If you don’t have one, I sincerely encourage getting one as soon as you possibly can- they’re relatively inexpensive and so worth it. You can make fantastic dishes like chicken tortilla soup, or these unreal carnitas tacos. And with winter coming, it’s a great investment.
Mmmmmmm… carnitas. Slow roasted pork, cooked under low heat for hours until it’s falling apart and filled with flavor. Say it with me… total. noms.
OK, so maybe this is my 3rd tacopost in 3 months. Maybe I have a bit of a problem. But I can’t help it. They are just TOO GOOD!
What makes these carnitas really special is broiling the meat after it’s been shredded. This makes it crispy while maintaining the scrumptious moist and pulled texture of the braised pork.
I mean, seriously. If this isn’t food porn, I’m not sure what is.
5 lb boneless pork shoulder, trimmed of visible fat and cut into 2 inch chunks
1 tbsp kosher salt
½ cup salsa verde
2 cloves garlic, sliced thinly
1 onion, cut in half then cut into quarters
½ tsp freshly ground black pepper
½ tsp crushed red pepper flakes
3-4 radishes, sliced into matchsticks
limes, cut into wedges
diced fresh jalapenos
Place pork chunks, salt, salsa verde, garlic, onion, black pepper and crushed red pepper flakes into the bowl of a slow-cooker and toss to coat the pork in all the seasonings. Cook for 7 hours on low or 3 hours on high.
When the pork is done cooking, remove pieces with a slotted spoon to an oven-safe baking dish and shred with two forks into smaller pieces. Move an oven rack on the top slot closest to the broiler, and turn on the broiler. Bake/broil the meat for 5-7 minutes, until the top starts to crisp up. While meat is broiling, heat up your corn tortillas in the toaster oven over low heat. When done, remove from oven and let cool slightly, about 2-3 minutes.
Now comes the fun part: Make your tacos! I scooped a nice couple spoonfuls of carnitas in a tortilla with salsa verde, sliced radishes, diced jalapenos, cilantro and a squirt of lime juice on top- but feel free to substitute with your favorite toppings! Enjoy!
This recipe is PERFECT for a football game day. Get everything cooking in the morning, and by kickoff, you’re ready with a super delicious meal that serves a crowd.
I myself may or may not have eaten 4 of these tacos. In one sitting. Whatever. You heard it here first- #tacolife!
I am a big fan of breakfast. I am definitely not one of those people who skips the first meal of the day- even if I have to scarf down a bowl of cereal at my desk at work.
One of my favorite things to eat for breakfast is a fried egg sandwich. When I was in high school, my mom taught me how to make them simply with toast, cheese, and perhaps a pan-seared tomato on top. Today, I love them on a bagel, bread, or any other yummy carb!
If you have spent any time around me in the last few months, you know that my latest obsession is tacos. Carnitas, chicken, pescado, al pastor- you name the type, and I am there. So I figured, why not make my own taco, breakfast style?
These are SO simple and cheap to make, and very filling. Lots of protein, lots of flavor- you can not go wrong!
In a small pan over medium heat, melt the butter. Once melted, crack the egg into the pan and sprinkle with salt and pepper, to taste. Add 1 tbsp diced red pepper directly into the egg. I usually poke the yolk with my spatula to let it start running, but if you like your yolk in tact, leave it alone as the egg starts to cook through.
Once the whites are opaque and the egg moves around easily when slid underneath with a spatula, around 2-3 minutes, carefully flip over and cook on the other side. Add cheese on top of the egg, and cover the cheese and egg with a tortilla. Cook for an additional 2 minutes, and flip again so the tortilla is on the bottom. Allow the tortilla to crisp up in the pan as you sprinkle the egg with some additional cheese, if desired.
Remove tortilla and egg to a plate, and garnish with additional diced pepper and chopped cilantro. Enjoy!
OK, so maybe these look more like open-face breakfast quesadillas. But any way you eat them, they are delicioso!
You can go nuts with whatever toppings strike your fancy, or whatever you have on hand in your fridge. I imagine a caprese “taco” would be awesome too- diced tomatoes, fresh mozz and basil? …excuse me while I go make another breakfast!
I’ll admit it, I love a good shortcut here and there. Who doesn’t? It’s almost too easy not to pass up those pre-made spice packets that seem to litter grocery store aisles nowadays. But there’s something so fulfilling about making your own spice mixes from scratch- from a taste and cost perspective.
I know that it can sometime seem a little expensive to have a full pantry with all kinds of spices on hand. However, I would highly recommend investing in at least the basics: Continue reading →