Thursday, September 13, 2012

Carnitas tacos with Pineapple Mango Salsa.

It was Mexican themed at my house last night! We were just missing the Margs... 

I found this really great recipe for tacos in the crock pot, which i'm completely obsessed with. I leave for work around 7:25 am and don't return until 5:30pm, so this makes for plenty of time for cooking while i'm gone! Seriously, you need to make this recipe, its so delicious and simple! While the weather is still nice, we head to the farmers market every Sunday morning to pick up produce before groceries at Rainbow.  I picked up a mango and a pineapple($1 each) so this was a perfect way to use them. 

Carnitas Tacos' (In the crock pot) lightly adapted from Eat, Live, Run

What you need:
- 2 lbs flank steak
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and chopped (I used 3 small ones!)
For spice rub:
- 2 tsp chili powder
- 1 tsp cumin (if you do not have use extra chili powder since it is an ingredient in chili powder)
- 1.4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
For serving:
- corn tortillas
- avocado slices
- cilantro
- salsa
- limes

Mix together all the spices in a small bowl. Rub the spices all over the steak and then place steak at bottom of crock pot. Cover the steak with the chopped onions, bell pepper, and jalapeno pepper. Turn heat on LOW and cook for 8 hours. After 8 hours, remove meat from crock pot and shred with a fork (mine was so tender- no shredding necessary). You can either stick the shredded meat back in the crock pot for another hour or serve as is. To serve, heat corn tortillas in a skillet on the stove. Spoon carnitas on tortilla and top with salsa, avocado, cilantro, and a squeeze of lime. 

I chopped everything the night before to help with prep time!

So colorful!

This is what I saw when I came home from work- no shredding necessary!

Two recipes, one post. It's a good day!

Pineapple Mango Salsa

What you need:
- 1 cup chopped peeled mango
- 1 cup pineapple, chopped
- 1 small tomato, seeded and chopped (I used cherry tomatoes from the garden)
- 3 tablespoons minced fresh cilantro
- 2 green onions, sliced
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 1 jalapeno pepper, finely chopped (I didn't use one since the meat was so spicy)

In a large bowl, combine all ingredients. Cover and refrigerate until chilled. 

All the colors were so beautiful!

This recipe was amazing! The sweetness of the salsa works perfect with the spicy Carnitas. 

Hope your having a great week-- we're almost to Friday!