Shredded Carnitas Soft Shell Taco With Pepper Jack Recipes

SHREDDED CARNITAS SOFT SHELL TACO WITH PEPPER JACK

Steps:

• In a large pot place in the pork, onion, garlic, salt, chili powder, cumin and fill with water and place onto the stove and bring to a boil for 5 minutes and reduce heat to a low simmer for 2 1/2 hours or until the pork in tender. Remove the pork and set aside to cool to room temperature and pour the stock into a colander and trash the onion and garlic.
• In a mixing bowl hand shredded Carnitas meat and the rest of the ingredients and combine and set aside for 15 minutes.
• Slice the onion into 1/8" strip and place into a nonstick skillet with oil and sauté over a medium heat until light brown and tender. Combine the Carnitas mixture and onion and sauté until light and crispy.
• In a medium size skillet lightly oil over a medium high heat, place a corn tortillas, slice of pepper jack and top with corn tortillas and when the pepper jack cheese slice start to go soft turn the corn tortillas over and when both side in a lightly brown and take some of the Carnitas filling and one half and fold in half and pan fry until light and crispy on both side. Repeat this step until done. Sprinkle both side of the taco with Parmesan cheese and serve warm.

DOUBLE DECKER TACOS

Steps:

• Brown ground beef.
• Drain.
• Add taco seasoning according to packet directions.
• While beef is simmering put refried beans in a small sauce pan to warm over low heat. May need to add 1-2 tablespoons of water to the beans to thin them out a bit.
• Warm soft tortillas in a dry skillet over low to medium heat. You don't want to brown or crisp them at all. Just warm them on both sides so that they are pliable.
• Keep tortillas warm in foil. These can be placed in a warm oven if needed.
• Assemble the tacos:.
• Spread warm beans on a warm flour tortilla (Like spreading pizza sauce on pizza dough).
• Sprinkle beans with shredded cheese.
• Stand a taco shell in the center of tortilla spread with beans and cheese.
• Gently press the soft tortilla onto the sides of the taco shell.
• Fill taco shell with beef, more shredded cheese, shredded lettuce and salsa.
• *variation* if you prefer not to use refried beans just use all cheese to "glue the soft tortilla to the taco shell. If you choose this option just cover the tortilla with a layer of shredded cheese while warming in skillet. As soon as the cheese is melted remove from skillet and place your taco shell in the middle, quickly folding up the sides so they stick to the taco shell. Fill taco and enjoy!

SLOW COOKER CARNITAS TACOS

Steps:

• Cut white rough and fat off shoulder.
• Rinse and dry shoulder.
• Mix salt, pepper, and cummin.
• Rub pork with salt, pepper, and cumin.
• Let sit overnite to marinade.
• Next morning, put in large slo-cooker on low. Cover with rotel.
• Cover and cook for 8 to 10 hours.
• DO NOT DRAIN JUICE.
• Try to transfer to plate. Remove bones and shred meat.
• If not able to transfer, while in cooker, pull bones N joints out, and shred meat in cooker.
• _-_-_-_-_.
• Assemble tacos.
• Remove and drain meat as needed (1 at a time) for tacos with slotted spoon.
• Garnish with sour cream, salsa, and cilantro leaves.
• *****.
• Leftovers are great heated with BBQ sauce.

CHEESY SHELL TACO BITES

Steps:

• For Shells:.
• Preheat oven to 350 degrees F.
• Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it.
• Bake on a parchment-lined baking sheet for 7 minutes.
• Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more) in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside.
• For the Taco Filling:
• Cook hamburger until browned.
• Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
• Simmer for 3-5 minutes.
• Assembly:.
• Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.

ZESTY CARNITAS TACOS

Steps:

• Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
• Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
• Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
• Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

SPICY ZUCCHINI BOATS WITH TOMATO & PEPPER JACK

Steps:

• Preheat oven to 350 degrees.
• Heat the olive oil in a skillet over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute longer. Remove the onion with a slotted spoon and set aside.
• Slice the zucchini in half lengthwise. Using a spoon, scoop out the seeds from the middle of the zucchini to make the boats, leaving 1/2 inch of the zucchini intact.
• Season the zucchini boats evenly with salt, pepper and basil. Spread the onions out on top of the zucchini. Place four sliced tomatoes on top of each boat. Top with pepper jack cheese and add another layer of tomatoes. Top with some more pepper jack cheese.
• Bake in the oven for 30 to 35 minutes, or until the zucchini is tender. Garnish with basil.
• Enjoy!