"This recipe for crispy Mexican slow cooker pork carnitas was shared with me by a friend and it’s become one of those dishes I return to again and again. Quite simply, it’s freaking amazing and makes the most delicious carnitas I have had this side of the border.
I made a few tweaks to the recipe over the years, but the flavors are still authentic. Everything simmers in the slow cooker all day, making the pork super tender, then the carnitas are broiled in the oven, which makes the meat crispy and delicious.
That crispy outer texture with the tender juicy interior is what really makes these pork carnitas and not just slow roasted Mexican pork, so definitely do not skip this step!"
Comments from Amy of House of Nash Eats
Those pork carnitas are perfect!! Love that they are made in the slow cooker and I can imagine how tender the pork is.
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"My Shrimp Fajitas recipe is so flavorful and couldn’t get any easier! It takes just one skillet and about 30 minutes to serve these plump, juicy shrimp and tender charred vegetables seasoned with an amazing fajita marinade, so it’s perfect for a weeknight or anytime you want a fiesta!" Comment from Natasha's Kitchen
Shrimp Fajitas sound delicious and I can't believe I've never had them. Looks like they are easy to make and I'd love to have another version of a shrimp dinner.
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"Ready in under an hour, this version of the Mexican favorite subs in store-bought rotisserie chicken and salsa for homemade fillings. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings." Comment from Food Network Kitchen
Love this shortcut version of chicken enchiladas! Great use for leftover chicken or so convenient to use a rotisserie chicken. Looks fast, easy and delicious!
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"Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired." Comment from Taste of Home
I have never had a beef enchilada since I usually tend to go for pork or chicken enchilada. Look forward to making a beef enchilada.
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"Mole poblano is chocolate-forward, bold, and utterly swoon-worthy. The sauce gets all the glory, with raisins for sweetness, dried ancho chiles and chipotles in adobo for depth and spice, unsweetened baker’s chocolate for that intoxicating richness, and almonds for silky body, all blended into an unforgettable, velvety sauce." Comment from Simply Recipes
This recipe sounds delicious and I would like to make it.
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"Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend." Comment from Betty Fulks, Onia, Arkansas for Taste of Home
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MORE TO COME!
"Perfectly seasoned with some hearty veggies to beef it up (pun intended), these steak carnitas bring some serious flavor to all your favorite Tex-Mex dishes, including tacos as well as quesadillas, nachos, and big-as-your-face burritos. Plus, this recipe is flexible. For real — I’ve used this method and spice rub on elk steaks, pork chops, and lamb, and it goes well on all the things. Just give it a try for yourself to see what I mean!" Comment from Bless This Mess Please
This recipe sounds delicious! I have not made Tex-Mex dishes in a long time, but I'd love to try this recipe out for something different.
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