Saturday, August 2, 2008

Oven Baked Chimichangas

  • 2/3 cup salsa
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1 1/2 cups shredded chicken or beef
  • 1 cup shredded cheese
  • 2 green onions or regular diced onion
  • 6 flour tortillas
  • 1 Tbsp butter

Mix first 6 ingredients. Put 1/2 cup of mix on each tortilla, fold sides in then roll from bottom. Place seamside down on cookie sheet and brush with butter. Bake at 400 for 25 minutes.

This is the true recipe...I almost always add black beans and/or rice and usually use more salsa and cheese then it calls for. I've also found that we enjoy them more if I keep the cheese out and put that on the tortilla before adding the rest of the mixture! I've also used a variety of different meats and usually just dice them (left over pork or a roast of some sort are perfect). I also use the largest tortillas they make and put more than 1/2 a cup in. This is an easily adaptable recipe to personal preference...hope you enjoy!

Wednesday, July 30, 2008

Pork Tacos

1 pound ground pork
1 large onion, sliced
3 tablespoons chili powder
3 large cloves garlic, minced
1 (15 ounce) can pinto beans, undrained
1/2 cup Rice Vinegar - Original
1/4 cup water
8 (7 inch) corn tortillas, warmed
1/2 teaspoon salt
1/4 teaspoon pepper
Optional garnishes: diced tomatoes, chopped cilantro, shredded cheese, salsa verde

Heat salt in a large non-stick skillet over high heat.
Add ground pork, onion, chili powder, garlic, and pepper. Cook and stir 8 minutes.
Add undrained pinto beans, Rice Vinegar - Original, and 1/4 cup water. Cook and stir 10 minutes.
Wrap ground pork in tortillas. Serve with garnishes, as desired.