Hey folks I figured it might be nice to have a place for people to share some of their favorite recipes. And also to discuss other food related things such as restaurant reviews.
Ill throw down one first
Simple Crock Pot Pork Tacos.
3lb Pork Butt
Bunch of Cilantro
1 can of peeled tomatoes (don’t remember the size its the mid size can)
1/2 teaspoon of Cumin
1 Teaspoon of Chili Powder
Salt and Pepper
Condiments to top.
Just put the Pork in the Crock Pot cover with tomatoes cumin and chili powder. Chop the Cilantro and toss it in as well. Cook on low for about 5 hours (high probably 3 i dont know i always use the low setting) take the Pork out and shred it with two forks and remove the bone (if you have a bone in it). Put the now shredded pork back into the crock pot Salt and Pepper to taste and cook for another hour. Remove and serve with the condiments of your choice.
Ill also give the recipe for my Guacamole (which has turned Guac haters to Guac lovers who request it…nay demand it).
3 Haas Avocados
1 bunch of Cilantro
1 Medium yellow onion
1 Jalapeno (you can add other hot peppers to add heat if you want)
Sun Dried Tomatoes in a jar not a bag
4-5 cloves Garlic
Cut Avocados in half length wise and remove pit (easiest way to do this is take and smack the blade so it sticks into the pit. Carefully rotate the knife horizontally and the pit should pop out. Then just the pit off from the blade)
Using a spoon scoop out the avocado meat ( Set the skin aside if you are able to keep it mostly intact, it makes a nice serving dish bowl) trying to keep it wholly intact
Cut the avocado into strips then rotated and cut into cubes so they are about 1/4 inch cubes. Put these into a large mixing bowl
Cut lime in half and squeeze lime juice into the mixing bowl and toss the avocado cubes maxing sure they are all covered. Set the bowl aside.
Chop up the onions, Garlic, Peppers, and tomatoes to smallish sizes. Chop up the Cilantro (sometimes I take the time to pull the leaves off the stems it seems to make it a little nicer to eat) And set asside
Go back to the mixing bowl with the avocados and squeeze in a little more Lime. Put in a pinch of salt and a few turns from the pepper grinder in. Put in some Chili Powder about 1 tables spoon, 1/4 teaspoon of Cumin, and 1 teaspoon of Paprika (i have never measured i always just do it to taste)
Using a potato masher, mash the avocados until they resemble mashed potatoes you can taste and more ingredients normally its more lime or salt for me until you like the taste. ( you can also use a food processor but my way is a little more pleasant looking )
Next fold in the other ingredients making sure that it all mixes nicely (it should look almost look like a guacamole salad. It has all kinds of nice vibrant colors with the peppers and the taste is very fresh and much better than you get in most Mexican restaurants. (If you want a creamer guac you can just toss every thing in food processor it still tastes good but looses some of its visual appeal)
Squeeze in a little more lime and toss the cover with plastic wrap and place in the fridge for about an hour to let the flavors meld. I like to serve it in the empty Avocado skins again just for visual appeal.
Look forward to hearing other peoples ideas as well.