TEX-MEX CARNITAS
From Tastes & Tales From Texas... with love by Peg Hein, c. 1984. This dish of shredded pork wrapped in flour tortillas is a slightly different and delicious version of an enchilada.
Provided by NELady
Categories Pork
Time 5h10m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook pork roast 3 hours at 325*. Cool. Shred meat, discarding any fat. Place shredded meat, taco seasoning, water and green chilies in a large saucepan and simmer over low heat for 2 hours.
- When ready to serve, steam tortillas to soften. Place a generous portion of shredded pork mixture on each tortilla and fold over. May be served with refried beans, guacamole, shredded lettus, shredded cheese, sour cream, Pico de Gallo, picante sauce, or any other garnish of your choice.
TEX MEX ULTIMATE CARNITAS GRILLED CHEESE
Carnitas, avocado, and cheese are layered between thick slices of bread and grilled with more cheese on the outside of the bread in this ultimate Tex-Mex grilled cheese.
Provided by Julie Hubert
Categories Mexican Recipes
Time 29m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk sour cream, jalapeno peppers, 2 tablespoons mayonnaise, jalapeno pepper juice, garlic, and salt together in a bowl until smooth.
- Heat oil in a large skillet over medium heat; add carnitas. Cook, without moving carnitas until crisp and browned on the bottom, about 3 minutes. Flip and cook until other side is browned and crisp, 2 to 3 minutes more.
- Mix pepperjack cheese and 1 cup Cheddar cheese together in a bowl.
- Lay 4 bread slices on a work surface; spread sour cream mixture onto each slice. Sprinkle cheese mixture over each bread slice and layer carnitas, avocado, cilantro, and more cheese mixture onto each bread slice. Top with another bread slice, making a sandwich. Spread a thin layer of mayonnaise onto the top bread slice of each sandwich and press 1 tablespoon Cheddar cheese onto mayonnaise layer.
- Heat a nonstick griddle or skillet over medium-low heat; add sandwiches, cheese-side down. While sandwiches are cooking, top each with a layer of mayonnaise and Cheddar cheese. Cook sandwich until golden brown and cheese is softly melted, 2 to 3 minutes per side.
Nutrition Facts : Calories 1111.1 calories, Carbohydrate 51.3 g, Cholesterol 197.2 mg, Fat 76.4 g, Fiber 6.8 g, Protein 55 g, SaturatedFat 28.3 g, Sodium 2245.8 mg, Sugar 3.8 g
TEX MEX ULTIMATE CARNITAS GRILLED CHEESE
Carnitas, avocado, and cheese are layered between thick slices of bread and grilled with more cheese on the outside of the bread in this ultimate Tex-Mex grilled cheese.
Provided by Julie Hubert
Categories Mexican Recipes
Time 29m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk sour cream, jalapeno peppers, 2 tablespoons mayonnaise, jalapeno pepper juice, garlic, and salt together in a bowl until smooth.
- Heat oil in a large skillet over medium heat; add carnitas. Cook, without moving carnitas until crisp and browned on the bottom, about 3 minutes. Flip and cook until other side is browned and crisp, 2 to 3 minutes more.
- Mix pepperjack cheese and 1 cup Cheddar cheese together in a bowl.
- Lay 4 bread slices on a work surface; spread sour cream mixture onto each slice. Sprinkle cheese mixture over each bread slice and layer carnitas, avocado, cilantro, and more cheese mixture onto each bread slice. Top with another bread slice, making a sandwich. Spread a thin layer of mayonnaise onto the top bread slice of each sandwich and press 1 tablespoon Cheddar cheese onto mayonnaise layer.
- Heat a nonstick griddle or skillet over medium-low heat; add sandwiches, cheese-side down. While sandwiches are cooking, top each with a layer of mayonnaise and Cheddar cheese. Cook sandwich until golden brown and cheese is softly melted, 2 to 3 minutes per side.
Nutrition Facts : Calories 1111.1 calories, Carbohydrate 51.3 g, Cholesterol 197.2 mg, Fat 76.4 g, Fiber 6.8 g, Protein 55 g, SaturatedFat 28.3 g, Sodium 2245.8 mg, Sugar 3.8 g
TEX MEX ULTIMATE CARNITAS GRILLED CHEESE
Carnitas, avocado, and cheese are layered between thick slices of bread and grilled with more cheese on the outside of the bread in this ultimate Tex-Mex grilled cheese.
Provided by Julie Hubert
Categories Mexican Recipes
Time 29m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk sour cream, jalapeno peppers, 2 tablespoons mayonnaise, jalapeno pepper juice, garlic, and salt together in a bowl until smooth.
- Heat oil in a large skillet over medium heat; add carnitas. Cook, without moving carnitas until crisp and browned on the bottom, about 3 minutes. Flip and cook until other side is browned and crisp, 2 to 3 minutes more.
- Mix pepperjack cheese and 1 cup Cheddar cheese together in a bowl.
- Lay 4 bread slices on a work surface; spread sour cream mixture onto each slice. Sprinkle cheese mixture over each bread slice and layer carnitas, avocado, cilantro, and more cheese mixture onto each bread slice. Top with another bread slice, making a sandwich. Spread a thin layer of mayonnaise onto the top bread slice of each sandwich and press 1 tablespoon Cheddar cheese onto mayonnaise layer.
- Heat a nonstick griddle or skillet over medium-low heat; add sandwiches, cheese-side down. While sandwiches are cooking, top each with a layer of mayonnaise and Cheddar cheese. Cook sandwich until golden brown and cheese is softly melted, 2 to 3 minutes per side.
Nutrition Facts : Calories 1111.1 calories, Carbohydrate 51.3 g, Cholesterol 197.2 mg, Fat 76.4 g, Fiber 6.8 g, Protein 55 g, SaturatedFat 28.3 g, Sodium 2245.8 mg, Sugar 3.8 g
SOUTHWEST BORSCHT AND TEX/MEX GRILLED CHEESE
This is soup and a sandwich, adult style. You won't get a tastier version in a restaurant, and this is easy and inexpensive but full of flavor. The sweetness of the beets goes well with the smokiness of the cumin and the tang of the green chile. You can use any artisan bread you like for the sandwich. We like rye bread because it goes with the borscht. Feel free to experiment.
Provided by pamela t.
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Using a food processor, shred beets, carrots, cabbage and green onions. Add to a large cooking pot
- Add beet juice, chicken broth, rosemary and butter.
- cook on low heat for 40 minutes
- Add in lemon juice
- Spoon into 4 bowls and garnish with freshly chopped cilantro, if desired.
- For the sandwich.
- Butter 4 slices of bread. Combine all six of the ingredients above to make the basil mayo. Spread the mayo on unbuttered side of the bread. Place an iron skillet on the burner at medium heat. Add olive oil.
- Add one slice of pepper jack and one slice of mozzarella to each slice, place in hot skillet
- Butter 2 other slices of bread. Put butter side UP on the top of each sandwich.
- Cook about 2-3 minutes until brown. Using a spatula, carefully turn each sandwich over and cook 2-3 more minutes. Remove from pan. Let rest 5 minutes before slicing in half.
- Serve with the soup and dip, if you like.
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