Category: Hispanic

Slow Cooker Cilantro Lime Chicken Tacos

Delicious natural juices dripping from fresh made Slow Cooker Cilantro Lime Chicken Tacos will have your mouth watering with anticipation. Each bite will increase the pleasure and comfort you receive from this scrumptious meal. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will fill the home with southwestern aromas as it calls everyone in the house to the table at neck break speed. My entire family absolutely loves this recipe and we highly recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have Cilantro Lime Chicken Tacos today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Cilantro and Lime flavors bursting from fork tender chicken nestled perfectly in a fully loaded taco are one of my favorite ways to prepare this authentic tasting recipe. Thanks for visiting and see you again soon.

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Add chicken breast, taco seasoning and lime juice.

Mix everything together. Pour salsa on top.

Slow cook on low for 6 -7 hours.

Shred the chicken breast.

Add chopped cilantro.

Mix everything together.

Season with salt & pepper if needed.

Serve with corn tortillas, rice, salsa, cilantro, sliced limes. Enjoy!

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Slow Cooker Cilantro Lime Chicken Tacos

Juicy Cilantro Lime Chicken Tacos full of slow cooked natural flavors are delicious and scrumptious to the last bite.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Course
Cuisine Hispanic, Mexican
Servings 8
Calories

Equipment

Ingredients
  

  • 2 lbs chicken breast
  • 2 tbsp taco seasoning
  • 16 oz salsa
  • 2 lime juice
  • ½ cup fresh cilantro chopped

Instructions
 

  • Add chicken breast, taco seasoning and lime juice. Mix everything together. Pour salsa on top.
  • Slow cook on low for 6 -7 hours.
  • Shred the chicken breast. Add chopped cilantro and mix everything together.
  • Season with salt & pepper if needed.

Serve with corn tortillas, rice, salsa, cilantro, sliced limes. Enjoy!

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    Cuban Mojo Pork (Lechon Asado)

    Fork tender and delicious Cuban Mojo is marinated and rubbed to juicy perfection. Simple and easy this urban style roasting is tasty and good to the last bite. Budget friendly Cuban Mojo Pork is an excellent selection on any occasion. Full of flavor, textures recipe is excellent for sharing or your weekly food prep. The wonderful smells that start to float through the air during the long slow roast will be an invitation to a well prepared meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have Cuban Mojo Pork today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Savory, tasty and juicy. Lechon Asado is absolutely worth the time and gets better with every bite. Thanks for visiting and see you again soon.

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    In a bowl: add garlic, onion, orange juice, lime juice, cumin, pepper, salt, oil, oregano and mix. In a separate extra large bowl: add Boston butt. Pour the marinade over the meat. Lift both sides of the pork up (use a tong, wooden spoon or hands); this will allow the juice to go underneath the meat. Then cover the bowl with saran wrap and refrigerate for 10-12 hours.

    Remove the meat from the refrigerator.

    Wrap the meat with aluminum foil.

    Do not throw away the liquid, save it for later.

    Place the meat on the baking rack. Place the baking sheet in the middle of the oven. Cook covered with foil for 4 hours.

    Remove the baking sheet from the oven and place on a flat surface. Then carefully remove and discard the aluminum foil that is covering the meat. Center the meat on the baking rack.

    Pour the reserved liquid over the meat.

    Cook uncovered for 3-4 hours or until fork tender.

    Remove meat from the oven. Let rest for 30 minutes. Either shred or chop the meat.

    Cuban Mojo Pork with Mojo Sauce and Black Beans

    Serve with white rice, cuban black beans, mojo sauce & lettuce.

    Enjoy!

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    Cuban Mojo Pork (Lechon Asado)

    Tender meat that is full of natural juices, this Cuban Mojo Pork is a traditional masterpiece.
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    Prep Time 10 minutes
    Cook Time 8 hours
    Total Time 8 hours 10 minutes
    Course Main Course
    Cuisine Cuban
    Servings 10
    Calories

    Ingredients
      

    • 8-10 lbs Boston butt or pork shoulder
    • ¼ cup extra virgin olive oil cooking oil
    • 1 tbsp salt
    • 1 tbsp dried oregano
    • 1 tbsp ground cumin
    • 2 tsp black pepper
    • 2 orange juice only
    • 4 lime juice only
    • 1 onion finely chopped
    • 8 garlic cloves finely minced

    Mojo Sauce

    • 1 cup fresh orange juice
    • ¼ – ⅓ cup fresh lime juice
    • ½ cup chopped cilantros
    • 1 ½ tsp salt
    • 1 garlic
    • 1 jalapeno
    • 2 tbsp extra virgin olive oil optional

    Instructions
     

    Marinate

    • In a bowl: add garlic, onion, orange juice, lime juice, cumin, pepper, salt, oil, oregano and mix.
    • In a separate extra large bowl: add Boston butt. Pour the marinade over the meat. Lift both sides of the pork up (use a tong, wooden spoon or hands); this will allow the juice to go underneath the meat. Then cover the bowl with saran wrap and refrigerate for 10-12 hours.

    Cook

    • Preheat the oven to 325°F. Wrap the baking sheet in aluminum foil for easy cleaning later. Place a baking rack on the baking sheet.
    • Remove the meat from the refrigerator. Wrap the meat with aluminum foil. Do not throw away the liquid, save it for later. Place the meat on the baking rack. Place the baking sheet in the middle of the oven. Cook covered with foil for 4 hours.
    • Remove the baking sheet from the oven and place on a flat surface. Then carefully remove and discard the aluminum foil that is covering the meat. Center the meat on the baking rack. Pour the reserved liquid over the meat. Cook uncovered for 3-4 hours or until fork tender.
    • Remove meat from the oven. Let rest for 30 minutes. Either shred or chop the meat.

    Mojo Sauce

    • Place all the ingredients in a food processor or chopper. Then blend until smooth.

    Serve with white rice, cuban black beans, mojo sauce & lettuce. Enjoy!

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      Cuban Black Beans

      Delicious filling and best of all affordable Cuban Black Beans are perfect on any occasion. Full of flavor delicious Cuban inspired flavors this quick and tasty recipe is beginner friendly will be enjoyed by everyone. We enjoy our multi culture infused recipes and this Cuban Black Bean is one of our favorites. You can buy dry black beans in bulk and they keep forever if stored properly. This goes great with rice or as a side with almost any entree.

      Watch the video and follow the instructions below to have these delicious black beans in a bowl near you today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This served on a bed of warm rice is a very filling simple meal that everyone will enjoy. Thanks for visiting and see you again soon.

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      Rinse and drain beans. Discard any debris. Soak dried beans for as least 8 hours or overnight. Drain liquid. Place soaked beans in a dutch oven or pot. Add 8 cups of water. Heat to high and bring it to a boil, then turn down the heat to medium heat. Cook for 1 hour uncovered. Stir occasionally.

      Meanwhile: chop onions, garlic & bell pepper (discard the seeds & core). In a separate pan: add oil and turn up the heat to medium. Add chopped onions & bell peppers. Sauté for 8-10 minutes or until they are wilted.

      Add minced garlic and sauté for 30-45 seconds or until fragrant. Add salt, cumin, oregano, bay leaf and mix everything together. Turn off the heat.

      After 1 hour later: scoop out 1 cup of black beans from the pot. Transfer the beans to the vegetable pan.

      Use a fork to smash the beans.

      Mix everything together.

      Then place the sautéed vegetables in the pot with the rest of the black beans. Add 1 cup of water and stir everything very well.

      Cook for another 1 ½ – 2 hours or until the beans are tender and soft.

      Stir occasionally and add extra water as needed. Most of the water should have evaporated. Turn off the heat.

      Discard bay leaf and season with salt if needed.

      Serve with white rice.

      Enjoy!

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      Cuban Black Beans

      Comforting Cuban Black Beans are delicious, filling and perfect for any budget.
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      Prep Time 10 minutes
      Cook Time 2 hours 30 minutes
      Total Time 2 hours 40 minutes
      Course Side Dish
      Cuisine Cuban
      Servings 8
      Calories

      Ingredients
        

      • 1 lb black beans soaked overnight
      • 8 – 10 cups water
      • ¼ cup cooking oil
      • 2 tsp salt
      • 1 tsp cumin
      • 1 tsp dried oregano
      • 1 green bell pepper chopped
      • 1 onion chopped
      • 2 garlic cloves minced
      • 1 bay leaf

      Instructions
       

      • Rinse and drain beans. Discard any debris. Soak dried beans for as least 8 hours or overnight. Drain liquid.
      • Place soaked beans in a dutch oven or pot. Add 8 cups of water. Heat to high and bring it to a boil, then turn down the heat to medium heat. Cook for 1 hour uncovered. Stir occasionally.
      • Meanwhile: chop onions, garlic & bell pepper (discard the seeds & core). In a separate pan: add oil and turn up the heat to medium. Add chopped onions & bell peppers. Sauté for 8-10 minutes or until they are wilted. Add minced garlic and sauté for 30-45 seconds or until fragrant. Add salt, cumin, oregano, bay leaf and mix everything together. Turn off the heat.
      • After 1 hour later: scoop out 1 cup of black beans from the pot. Transfer the beans to the vegetable pan. Use a fork to smash the beans.
      • Then place the sautéed vegetables in the pot with the rest of the black beans. Add 1 cup of water and stir everything very well. Cook for another 1 ½ – 2 hours or until the beans are tender and soft. Stir occasionally and add extra water as needed. Most of the water should have evaporated. Turn off the heat. Discard bay leaf and season with salt if needed.

      Serve with white rice. Enjoy!

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        Slow Cooker Pork Carnitas

        Slow Cooker Pork Carnitas are perfect for street tacos or standalone as they are juicy, tender and delicious. Each bite is better than the last and the first bite is simply amazing. This affordable and easy to make selection is perfect on any occasion an d can be prepared by almost anyone.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Create some latin excitement in your home with this authentic tasting recipe everyone will enjoy.

        Watch the video and follow the instructions below to have this succulent Pork Carnitas dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Street tacos dripping with natural flavors and wonderful seasoning have never been easier than they are in this easy to follow slow cooker recipe. Thanks for visiting and see you again soon.

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        Clean and pat the pork dry with a paper towel. Place pork in the slow cooker. Add salt, pepper, cumin, oregano to the cooker. Then rub all over the pork.

        Add orange juice, lime, garlic, onions to the cooker. 

        Boneless butt: cook on low for 8-10 hours or until fork tender. Bone-in butt: 10-12 hours or until fork tender.

        Shred the pork with tongs or forks while in the cooker. Discard the bone.

        Optional: remove the whole pork and place on a bowl/plate. Then use tongs or 2 forks to shred the meat. Set aside. Save the liquid for frying.

        Frying: Use an iron skillet or nonstick-pan. Add 1 tbsp oil and heat to medium-high. Add ⅓ of the shredded meat and ⅓ of the liquid to the pan. Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisped meat aside.

        Repeat previous steps at least two more times to crisp the remaining pork. Make sure to flip/turn the meat as you cook to crisp all sides. 

        Serve on corn tortillas. 

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        Slow Cooker Pork Carnitas

        Succulent Park Carnitas dripping with natural and authentic flavors.
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        Prep Time 5 minutes
        Cook Time 10 hours
        Total Time 10 hours 5 minutes
        Course Main Course
        Cuisine Mexican
        Servings 8
        Calories

        Equipment

        Ingredients
          

        • 5 lbs bone-in Boston butt pork or boneless
        • 1 cup fresh orange juice
        • 1 lime juice only
        • 8 garlic cloves

        Rub

        • 2 tsp salt
        • 1 tsp ground cumin
        • 1 tsp dried oregano
        • 1 tsp pepper

        Instructions
         

        • Clean and pat the pork dry with a paper towel. Place pork in the slow cooker. Add salt, pepper, cumin, oregano to the cooker. Then rub all over the pork. Add orange juice, lime, garlic, onions to the cooker. Optional: Lift one side of the pork up (use a tong or wooden spoon); this will allow the juice to go underneath the meat.

        Cook

        • Boneless butt: cook on low for 8-10 hours or until fork tender.
          Bone-in butt: 10-12 hours or until fork tender.
        • Shred the pork with tongs or forks while in the cooker. Discard the bone. Optional: remove the whole pork and place on a bowl/plate. Then use tongs or 2 forks to shred the meat. Set aside. Save the liquid for frying.

        Frying or Broil in the oven

        • Frying: Use an iron skillet or nonstick-pan. Add 1 tbsp oil and heat to medium-high. Add ⅓ of the shredded meat and ⅓ of the liquid to the pan. Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisped meat aside. Repeat previous steps at least two more times to crisp the remaining pork. Make sure to flip/turn the meat as you cook to crisp all sides. 
        • Broil: Place shred meat on a baking sheet with liquid. Broil on high for 5-10 minutes or until the meat begins to crisp.

        Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños. Enjoy!

          Keyword Authentic slow cooker pork carnitas, best slow cooker pork carnitas, easy slow cooker pork carnitas, pork carnitas, slow cooker pork carnitas
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          One Pot Taco Pasta

          One Pot Taco Pasta is quick and easy plus it is delicious and very filling. The Taco Seasonings are perfect for the ground beef and pasta combination but the secret is using good beefsteak. This dish is full of flavor, textures and comes in at a budget price which makes it ideal for normal meal planning. The stewing of the ingredients and the broth make for some wonderful kitchen aromas that are appealing and pleasant. The taco Pasta keeps well when refrigerated and is a great selection for lunch on the go. I generally only publish items that were a hit with my focus group and this taco pasta was a teenager favorite. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have a warm mouthwatering serving form this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is great to dip your favorite fresh bread in as you enjoy to contents of your bowl. I normally recommend French bread with meals like this as it is a great side. Garlic bread also goes pretty good with this if you prefer. Thanks for visiting and see you again soon.

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          Heat the pan to medium-high. Add the oil and meat and cook for 3-5 minutes or until no longer pink. 

          Add onion, garlic, taco seasoning & tomato paste.

          Cook for 1 minute or until fragrant.

          Add beef broth, rotel tomatoes

          Add broth and mix well (make sure to submerge the noodles in the broth). 

          Bring to simmer (about 3-5 minutes). Cover with a lid and cook for 12 minutes.  Turn down the heat to medium.

          Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add heavy whipping cream and mix. Add ½ cups of shredded cheese at a time while continuing to mix well. Add queso cotija and mix.

          Season with salt & pepper if needed.

          Let rest for a few minutes before serving. 

          Garnish with cilantro, queso cotija, jalapeños.

          Serve

          Enjoy!

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          One Pot Taco Pasta

          Simple to follow delicious one to recipe for scrumptious Taco Pasta.
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          Prep Time 5 minutes
          Cook Time 20 minutes
          Total Time 25 minutes
          Course Main Course
          Cuisine American, Mexican
          Servings 4
          Calories

          Ingredients
            

          • 1 lb ground beef or chuck
          • ½ lb orecchiette pasta or any pasta
          • 2 cups unsalted or low-sodium beef broth/stock
          • 1 cup queso cotija
          • 1 cup shredded cheddar cheese
          • ½ cup heavy cream or half & half
          • 10 oz Rotel diced tomatoes and green chiles
          • 2 tbsp taco seasoning or 1 package
          • 2 tbsp tomato paste
          • ½ onion chopped
          • 3 garlic cloves minced

          Instructions
           

          • Heat the pan to medium-high. Add the oil and meat and cook for 3-5 minutes or until no longer pink. Optional: drain grease.
          • Add onion, garlic, taco seasoning, tomato paste, and cook for 1 minute or until fragrant. Add pasta, beef broth, rotel tomatoes and mix well (make sure to submerge the noodles in the broth). 
          • Bring to simmer (about 3-5 minutes). Cover with a lid and cook for 12 minutes.  Turn down the heat to medium.
          • Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add heavy whipping cream and mix. Add shredded cheese and mix well. Add queso cotija and mix. Season with salt & pepper if needed. Let rest for a few minutes before serving. 

          Garnish with cilantro, queso cotija, jalapeños. Serve & enjoy!

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            Instant Pot Pulled Pork in Chipotle Adobo Sauce

            Instant Pot Pulled Pork in Chipotle Adobo Sauce is perfect for urban street tacos or pulled pork sandwiches. The Adobo Sauce is mouthwateringly delicious and is dripping with flavorful satisfaction. Use your IP to create an affordable and easy to make pulled pork the entire family will be drooling over. Full of flavor rich juicy flavors and scrumptiously chewy textures at a budget price, this is perfect for anytime meal planning. Quick and tasty this recipe permeates with inviting aromas that will advertise good food and bring everyone in the house to the table at neck break speed. My family loves some pulled pork and we particularly enjoy this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have a plethora of southwestern inspired pulled pork at the ready today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Our favorite way to enjoy these are on street tacos, see the pictures for some presentation suggestions that are gorgeous and pretty darn good. Thanks for visiting and see you again soon.

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            In a small bowl; combine all the seasonings together.

            Then sprinkle the dry rub over the pork. Place pork in the cooker.

            Pour the orange juice and garlic down the side (careful not to wash off the rub).

            Then top with the chipotle peppers and adobo sauce.

            Pressure cook on high for 90 minutes with a natural release (approx. 25-30 min). Transfer the cooked meat to a bowl/plate.

            Use tongs or 2 forks to shred the meat.

            Return the meat to the pot. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

            Serve with buns, tortillas, nachos, rice or salad.

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            Instant Pot Pulled Pork in Chipotle Adobo Sauce

            Southwestern inspired slightly spicy and extremely savory IP Adobo sauce pulled pork.
            5 from 3 votes
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            Prep Time 5 minutes
            Cook Time 2 hours
            Total Time 2 hours 5 minutes
            Course Main Course
            Cuisine Mexican
            Servings 8
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 4 lbs Boston butt or pork shoulder boneless or bone-in
            • 15 oz chipotle peppers with adobo sauce
            • 1 cup orange juice
            • 1 tbsp salt
            • 1 tbsp ground cumin
            • 1 tbsp dried oregano
            • ½ tbsp black pepper
            • 8 garlic cloves sliced

            Instructions
             

            • Clean and pat the pork dry. In a small bowl; combine all the seasonings together. Then sprinkle the dry rub over the pork.
            • Place pork in the cooker. Pour the orange juice and garlic down the side (careful not to wash off the rub). Then top with the chipotle peppers and adobo sauce.
            • Pressure cook on high for 90 minutes with a natural release (approx. 25-30 min). Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the pot. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

            Serve with buns, tortillas, nachos, rice or salad.

              Toppings: sliced jalapeños, pickled red onions, cilantro, queso fresco (mexican crumble cheese), lettuce, avocado, lime, salsa, guacamole & beans.

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