Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
I make slow cooker carnitas about once a week and like to use leftovers for taquitos, but you can use shredded beef or chicken or jackfruit or just veggies! I like to use leftover odds and ends from the week in these as well; think sweet potato, sturdy greens, beans, and peppers. You can get creative with the filling!
2.5-4lb pork shoulder
1/2-1 cup water or broth
Salt and freshly ground black pepper
1/4 tsp chipotle powder
1 tsp garlic powder
1 tsp cumin
1 tsp onion powder
20 corn tortillas
Oil for frying (I like avocado, but canola or grapeseed works too)
Additional filling ingredients of your choosing (sweet potato, black beans, kale, sweet peppers, etc.)
shredded or cotija cheese
Place pork shoulder in your crockpot. Add water (smaller portion of meat = less water), salt, pepper, chipotle powder, garlic powder, cumin, and onion powder. Cover and cook on low for 4-6 hours or on high for 7-8 hours. Remove from the crock pot and shred with two forks.
Prepare the filling. Your filling can be all meat if you wish. The cooking time on these will not cook the filling so everything should be fully cooked beforehand. I’ll roast my sweet potatoes and peppers before mixing them up with the pork. Add cooked beans if you wish. Sturdy greens, like kale, can go in raw.
Heat frying oil in a deep skillet. The oil only needs to be 1/8-1/4 inch deep. Once hot, take a tortilla in your hand and scoop 2 tbsp of filling onto the center. Roll up the tortilla gently.
Carefully place seem-side-down in the hot oil. Cook for 2ish minutes per side, or until golden brown and crispy. Cook 3-4 at a time. Transfer to a paper towel-lined plate and sprinkle with salt before serving with salsa, sour cream, cheese, and guac.
Yield: 4 servings