Fresh Salsa

 FRESH SALSA 

Printable Recipe

• 1 can (15 oz) tomato sauce 
• 1 can (15oz) diced tomatoes
• 1 medium white onion, chopped 
• 1/2 jalapeno, seeded & minced 
• 1/2 Serrano pepper, seeded & minced 
• 4 garlic cloves 
• 1/2 teaspoon onion powder 
• 1 lime juiced 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper
• 1/2 cilantro bunch 

1. Chop onions, garlic, & peppers removing seeds to decrease the amount of heat. Place the onion in a bowl & set aside for later.

 2. In a food processor or a blender, place tomato sauce, diced tomatoes, jalapeno peppers, Serrano pepper, garlic, onion powder, lime juice, salt, & pepper. Blend well.

3. Chop cilantro then place into the food processor or blender, and pulse several times to chop the cilantro. Do not over blend. 

4. Pour the tomato sauce mixture into the bowl with the onion & a few pieces of coarsely chopped cilantro, stir well to combine, and refrigerate at least 1 hour to blend flavors.

Plate Finished Product

STORY BEHIND THE DISH

A few years ago one of my favorite Mexican restaurants closed. I loved their salsa!!! This is a recreation of what I believe is close to the real thing. They did use red onions & also I added diced tomatoes to give it a thicker base but the taste is almost spot on! 

MODIFICATIONS/Whole30

This dish is Whole30 & Paleo approved, just make sure your canned tomatoes are approved. You can use just tomato sauce instead of diced tomatoes if you want the thinner version, which is still amazing! If you want more heat, I like my salsa mild, you can add more jalapeno & Serrano peppers to the salsa. This pairs well with any Mexican dish, I usually pair it with my CrockPot Chicken Taco or Steak Tacos.

Steak Tacos

STEAK TACOS

Crock-Pot Dish

Printable Recipe

• 2 lbs flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped

Spice Rub

• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

Toppings

• corn tortillas
• avocado slices
• cilantro
• fresh salsa
• lime

1. Mix together all spices in a small bowl. Rub the spices all over your flank steak, be generous! Then, place your steak at the bottom of your crock pot.

2. Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours. (Note: it may seem like it will not be okay to cook without water but it will cook just fine!)

3. After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

4. To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro & a squeeze of lime. Enjoy with a margarita! 

Plate Finished Product

STORY BEHIND THE DISH

These Crock Pot steak tacos are one simple & impressive dish. They are great for entertaining & make for a great week night meal. 

MODIFICATIONS/Whole30

This dish is Whole30 & Paleo approved. Just use lettuce wraps in place of tortilla or make it a taco bowl over lettuce and grilled peppers. If you want more spice you can add fresh chilies, cayenne pepper or red pepper flakes to the meat. Sides that pair well with this dish are Mexican Rice & Fresh Salsa. Additional toppings that would also pair well are cheese, sour cream, & diced onion.

Spicy Chili Bean & Chicken Soup

SPICY CHILI BEAN & CHICKEN SOUP 
Printable Recipe

• 5 cups chicken broth (see Quick Tips for homemade broth from rotisserie chicken)
• 2 chicken breasts, cooked 
• 1 tablespoon olive oil 
• 1 medium onion, diced 
• 3 garlic cloves, sliced 
• 2 cans diced tomatoes 
• 1 can tomato soup 
• 2 cans chili beans, undrained 
• 1 jar chunky salsa 
• 1 can corn, drained or cup frozen corn 
• 2 tablespoons chili powder 
• 2 avocados 
• 1/2 cup cilantro, chopped 

1. Chop onion & garlic.

2. In a large pot over medium heat saute onion & garlic in olive oil until lightly browned. 

3. Add in salsa, diced tomatoes, tomato soup, chili powder, corn, chili beans, shredded chicken & 5 cups broth. Mix well & simmer for 30 minutes on med-low heat. 

4. When soup is done pour into a bowl & serve hot.

 Plate Finished Product

5. Top soup with fresh avocado, cilantro, & a splash of line juice.

STORY BEHIND THE DISH

My sister came across this delicious soup years ago on a food blog, I have always enjoyed it & have been wanting to share it with you. I modified it to a healthier version but I personally think it still tastes amazing!

 

MODIFICATIONS 

 There are many things that can be added or substituted in carrots would be a great addition or substitute if you don't like corn. To thicken it up you can add some soup cream for a more creamy soup. To spice it up even more you can add some fresh or canned diced chilies. You can top with chips, cheese, hot sauce, you name it! Serve it with some warm tortillas, bread, or even corn bread would be delicious.

Chicken Tacos

CHICKEN TACOS 

• 2-4 boneless skinless chicken breasts
• 1 cup of your favorite salsa (I use salsa verde) 
• 1/2 cup water
• 1/2 tablespoon taco seasoning 

1. Put chicken breasts in Crock-Pot, add salsa, water, & taco seasoning. Cover & cook on LOW for 6 hours or HIGH for 3 hours.

2. When chicken is done, or when there is 30 minutes or less remaining, remove chicken & place on a plate, leave liquids in the Crock-Pot. Use two forks to shred the chicken into small pieces then place chicken back in the Crock-Pot. 

 3. When chicken mixture is done cooking, strain out the liquids.

PLATE FINISHED PRODUCT 

 4. Plate shredded chicken on a dish to serve. 

CHICKEN TACO SIDES & TOPPINGS

• Tortillas 
• Mexican Rice 
• Cheese 
• Lettuce  
• Guacamole 
• Onions 
• Cilantro 
• Salsa 

HOMEMADE TORTILLAS

If you have time & want to make homemade tortillas I personally think they are amazing, but you can always use store bought flour or corn tortillas. 

MEXICAN RICE 

This is a recipe for mexican rice I serve each time I make these tacos, black or refried beans are also great sides. 

SHREDDED LETTUCE 

I personally like thinly shredded lettuce on tacos. Wash a head of iceberg or romaine lettuce & thinly chop. 

FRESH GUACAMOLE

If you do not have the time or ingredients to make homemade guacamole you can use store bought & of course salsa or taco sauce will pair well. 

CHOPPED ONION

Cut onion in half, then in fourths. Place onion flat on a cutting board, slice at an angle toward the center in small sections. Turn & slice thinly while holding the sliced sections together. Finally chop finely. 

CHOPPED CILANTRO 

Rinse cilantro & dry with a paper towel. Cut off stems & chop finely. 

PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

These Crock Pot chicken tacos are one of the easiest & most satisfying meals I have made. They are great for entertaining & make for a great week night meal. 

MODIFICATIONS 

If you want more spice you can add fresh chilies, cayenne pepper or red pepper flakes to the chicken. I don't always have time for the homemade tortillas so store bought are fine. Also additional sides that work well are black or refried beans, or chips & salsa. Additional toppings that would pair well are sour cream, chives, or fresh lime juice.