Roasted veg and blackbean tacos

 

Ingredients

• 1 cup roasted root vegetables 425

• ½ cup cooked or canned black beans, rinsed

• 2 teaspoons extra-virgin olive oil

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon ground coriander

• ¼ teaspoon kosher salt

• ¼ teaspoon ground pepper

• 4 corn tortillas, lightly toasted or warmed

• ½ avocado, cut into 8 slices

• 1 lime, cut into wedges

• Chopped fresh cilantro & salsa for garnish

Directions

1. Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.

2. Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.

Instant Pot Black Beans

 https://www.joyfulhealthyeats.com/the-ultimate-mexican-instant-pot-black-beans-no-soak/#tasty-recipes-25343-jump-target

Total Time: 50 minutes

Yield: 6 cups 

Ingredients

• 1 tablespoon grape seed oil
• 1 cup diced yellow onion
• 3 garlic cloves, minced
• 1/3 cup fresh cilantro
• 1 red pepper, diced
• 1 lb. dry black beans
• 1 1/2 tablespoons ground cumin
• 1 teaspoon ancho chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 4 cups water
• 1/2 cup salsa verde
• juice of 1 lime
• Instructions

1. Set instant pot to Saute mode.
2. Add in grape seed oil and onions to the pot. Saute for 2-3 minutes, until onions are translucent.
3. Next add in garlic. Saute and stir for 30 seconds, until garlic is fragrant.
4. Immediately add fresh cilantro and red pepper, saute for 2 minutes.
5. Add in dried black beans, cumin, ancho chili powder, smoked paprika and salt. Saute for 1 minute, stirring the entire time to incorporate all the spices with the other ingredients.
6. Pour in the water and salsa verde.
7. Cancel the Saute mode and set to Pressure Cooker mode.
8. Cover and cook on HIGH pressure for 40 minutes.
9. Do a natural release. Add lime juice to the beans and stir. (Add more salt if needed.)
10. Serve.

Mexican Pickle

 https://www.thekitchn.com/how-to-make-pickled-carrots-247432

Carnitas

Picture this: Mounds of juicy, tender, crispy-edged pieces of pork just waiting to be tucked into freshly made tortillas or piled on a plate along with rice and beans. This carnitas recipe is the classic way to make them—well, almost. Many restaurants and stalls put a whole butchered pig in a huge copper pot and let it simmer away until any liquid has evaporated. That's when the pork goes from being braised to being fried, browning in its own luscious fat. I do the same thing here, except I suggest using pork shoulder instead of the whole animal. And while the pork is traditionally browned on the stovetop, doing it in the oven is even easier and more effective. Pile the result on tortillas with salsa, chopped onions, and cilantro.

Note:

If you want to make half a batch, cut the amount of pork, salt, and oregano in half, but use the same amount of the remaining ingredients and water. You will need to use a slightly smaller pot.

Recipe information

Total Time 2 hours

Yield Enough for 8 main course servings, or enough for 24 to 32 tacos

Ingredients

4 pounds fatty pork shoulder, cut into 2-inch pieces

3 cups water

1 medium white onion, thinly sliced

1/2 orange, cut into 2 pieces

1/4 cup pork lard or vegetable oil

8 garlic cloves, peeled

3 bay leaves

1 tablespoon sweetened condensed milk

2 teaspoons dried oregano, preferably Mexican, crumbled

2 teaspoons fine salt, or 4 teaspoons kosher salt

Preparation

Step 1

Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.

Step 2

Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.

Step 3

Carnitas keeps in the refrigerator for up to three days.

Adapted with permission from Truly Mexican by Roberto Santibañez with JJ Goode, (C) 2011 John Wiley & Sons, Inc

Chile Verde Con Cerdo

ingredients

• 
  

• 22 tablespoons lard or 2 tablespoons bacon grease
• 1large chopped onion (not traditional) (optional)
• 1head minced garlic (taste great, but also helps prevent heart burn)
• 6tablespoons flour
• 1(15 ounce) can tomatoes, drained
• 2cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
• 2cups diced tomatillos (or substitute with your favorite salsa verde)
• 2 -4teaspoons jalapenos (optional)
• 5cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
• 1tablespoon ground chili powder (or to taste) (optional)
• 1teaspoon salt
• 2tablespoons cumin (to taste)
• 2teaspoons oregano
• 
  

 

directions

• Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
• Cool meat enough to handle.
• Cube cooked pork into bite size pieces.
• Process 1/2 of the green chilies and tomatillos until smooth.
• In the same large pan, melt the lard or bacon grease (or heat oil).
• Add onions and garlic; sauté until tender but not brown.
• Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
• Add broth or water.
• Cook and stir until mixture comes to boil and is slightly thickened.
• Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
• Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
• Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
• If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
• Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
• Leave pork out for a vegetarian green chili sauce.

https://www.food.com/recipe/chile-verde-con-cerdo-green-chili-with-pork-20574

Vegan Red Lentil Soup

 

Ingredients

• 6 tablespoon avocado oil or olive oil
• 3 small onion, diced
• 3 large carrot, diced
• 6 stalks of celery, diced
• 12 cloves garlic, crushed
• 3 teaspoon freshly grated ginger
• 3 teaspoon cumin
• 3 teaspoon turmeric
• 3 teaspoon garlic powder
• 3 teaspoon ginger powder
• 3 teaspoon salt
• Freshly ground black pepper, to taste
• 12 cup vegetable broth
• 6 cup water
• 3 (15 oz.) can crushed tomatoes
• 4 ½ cup red lentils, sort and rinse before using
• 9 cup spinach or mix of greens, I used a “power greens” blend of spinach, arugula and baby chard
• 3 lemon, zest and juice

• Lemon wedges
• Microgreens
• 
  
• Instructions
• In a soup pot, heat the avocado or olive oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.

1. Add the garlic, grated ginger cumin, turmeric, garlic powder, ginger powder, salt, and pepper, and stir to combine and coat all the veggies in the spices.
2. Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil, then turn down and let simmer for 30-40 minutes, until the red lentils are soft. Taste, and add more salt to your tastes if desired.
3. If desired, puree half the soup to help make it creamier. You can also just leave it as is if you prefer a more broth-y soup. I pureed some of mine with an immersion blender.
4. Stir in your greens and let them wilt, and then add in lemon juice and zest. Serve with more lemon if desired (I recommend), and garnish with some microgreens!