Chicken Verde Pozole, Instant Pot Recipe

Chicken Verde Pozole, Instant Pot/MyBajaKitchen.com

Happy New Year from Baja Sur, Mexico.

How did the Holiday Wellness Challenge go for you?

I was pleasantly surprised that I didn’t gain any weight and I’m feeling stronger. I admit that I ate about 2 dozen homemade cookies by myself over the Christmas week. Ugh. When you don’t normally eat wheat and sugar, cookies can make you feel terrible. I swear that I had less energy and more pain than usual. Lesson learned.

Did you eat your 12 grapes for good luck on New Years Eve, Mexican tradition? Or just drink the grapes?

I was in bed by 11 pm. Happily sober. Have you tried any non-alcoholic sparkling wines? I’m loving St. Regis’s Brut which I can almost make myself believe tastes like prosecco, almost.  The Kir Royale was particularly delicious but I couldn’t find any in Reno to bring with me. Total Wines carries St. Regis in the U.S.

Try this chicken verde pozole Instant Pot recipe for a comforting healthy Mexican soup.

You can make it on the stove top or in a pressure cooker, too. I bought a can of hominy with this recipe in mind and the Instant Pot was perfect to get dinner ready quickly. I used canned salsa verde because it’s easy but you could substitute tomatillos and green chilies for the salsa. I used Herdez brand which is readily available in Mexico and in the U.S. I presoaked the chickpeas to make falafel and I had leftovers so those went into the pot too. This would be a great vegan stew/soup without the chicken. Continue reading “Chicken Verde Pozole, Instant Pot Recipe”

Juicy Orange and Tamarind Glazed Chicken

Mexican Orange and Tamarind Glazed Chicken

Holiday Challenge: Cook with a “new to you” ingredient that you always wanted to try. When we’re bored with our “go to” menu it’s easier to forget our fitness goals and eat junkie foods or go out to eat. Try something new this week.

Tamarind paste? Tamarind is an ugly legume that grows in a brown pod on big trees. It’s used in Asian and Mexican cooking. A friend gave me tamarind paste that she lovingly cooked from tamarind pulp. I had never knowingly eaten tamarind. Tamarind is used in Mexican cooking and drinks like Ponche Navideño,  a warm holiday drink made with apples, pears and other fruits, cinnamon, and tamarind. It is also popular in aqua fresca. 

Orange and Tamarind Glazed Chicken should be in your recipe box. The tamarind is sweet and tart and the orange juice makes a nice marinade for juicy chicken and cooks down into a sweet glaze.  I added ginger and Serrano pepper for a rich spicy sauce.

Mexican Orange and Tamarind Glazed Chicken
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Juicy Orange and Tamarind Glazed Chicken

Tamarind paste pairs well with fresh orange juice to give you a sweet and tangy marinade and glaze for grilled chicken. Easy Paleo, Whole 30, Real Food Recipe. 

Course Main Course
Cuisine Mexican
Servings 4 Servings
Author TraceyDelaplain

Ingredients

Manade

  • 1/4 Cup Olive oil
  • 1/2 Cup Orange juice
  • 2 Cloves Garlic, minced
  • 1 Tablespoon Fresh ginger, grated

Glaze

  • 2 Cups Chicken broth
  • 1 Cup Orange juice
  • 1/4 Cup Sugar
  • 2 Tablespoons Tamarind paste
  • 2 Tablespoons Butter
  • 1 Tablespoon Ginger grated
  • 2 Tablespoons Orange zest
  • 1 Teaspoon Serrano chili minced More or less to taste

4 Chicken breasts or thighs

  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground black pepper

Instructions

  1. Combine marinade and chicken. Marinade 2-8 hours. Discard marinade. 

    Combine chic broth, orange juice, sugar, orange zest, butter, tamarind paste, pepper and ginger in a saucepan and place over medium-high heat. Reduce sauce to 3/4 cup over medium heat, about 30 minutes.  Whisk often. The  sauce will be thick enough to coat a spoon. Remove from heat adjust the seasoning with salt and black pepper.

    Preheat an outdoor grill for medium-high heat. Put about 1/4 cup of glaze into a  bowl to baste the chicken while grilling. 

    Place chicken breasts onto preheated grill. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. Transfer chicken to a serving plate and serve with remaining tamarind glaze .


Pin this Orange and Tamarind Glazed Chicken
Orange and Tamarind Glazed Chicken

Check out my Mexican Chicken Pinterest Board for more tasty chicken recipes.



Jalapeño Poppers Deconstructed, Easy Low Carb Appetizers

Jalapeño Poppers Deconstructed, Easy Low Carb Appetizer

Jalapeño Poppers Deconstructed, Easy Low Carb Appetizers are easy to make with none of the fuss of traditional jalapeño poppers but all of the flavor.

Mmmmm, cheese, bacon, jalapeño, and olives.

Oh my!
Caution food porn ahead.

Jalapeño Poppers Deconstructed, #Easy, #Low Carb Appetizer

I love every type of jalapeño popper, bacon wrapped, chorizo flavored, low-fat sun dried tomato vegetarian, deep fried, baked, grilled Panko crispy….. you get the idea. I make them once a week.

But these Jalapeño Poppers Deconstructed, Easy Low Carb Appetizers are easier, no need for gloves and you can make and bake them in 15 minutes. Continue reading “Jalapeño Poppers Deconstructed, Easy Low Carb Appetizers”

Sheet Pan Chipotle Chicken Fajitas, Spicy Yogurt Marinade

Sheet pan chicken fajitas/ MyBajaKitchen.com

Sheet Pan Chipotle Chicken Fajitas, an easy weeknight family meal.
Try it tonight.

 

I am loving sheet pan meals. Once the weather turns hot in Baja, I will abandon the oven meals, but they’re perfect for autumn days in Nevada. These sheet pan chipotle chicken fajitas were so easy and delicious. You can grill this recipe in a grill pan outside, just as easily, when it is too hot to bake.

I was visiting my son, who doesn’t have an outdoor grill in his fancy high-rise apartment so I baked these fajitas in the oven and they were delicious and easy.

Marinate the chicken in yogurt, chipotle and cilantro for at least 2 hours up to 8 hours, then toss the chicken, peppers and onions onto a sheet pan and bake. It couldn’t be any easier and the clean up was a breeze on a parchment lined pan. As you know, I’m avoiding cooking on aluminum foil and I’ve been quite happy with parchment paper as a healthy substitute.

Sheet pan chicken fajitas/ MyBajaKitchen.com

One pan and easy clean up

The yogurt marinade makes the chicken slightly spicy hot and really moist. Add or subtract the chipotle to adjust the heat. One chipotle and 1 tablespoon of adobe sauce gave this a mild but noticeable kick of heat. Use this marinade for simple grilled chicken for salads, tostadas, or tacos.

Heat your tortillas in the oven for the last 10 minutes. Wrap in parchment or place them in a cake pan.

Special dietary concerns?

Paleo or Keto diets?
Skip the yogurt marinade or use an appropriate paleo substitute. Try coconut or almond yogurt.  For Keto diets, use a lettuce wrap or a low carb tortilla like cauliflower or almond flour tortillas. I haven’t tried these recipes but they look easy and healthy.

Vegan or vegetarian diet?
Substitute thick slices of portobello mushrooms or tofu marinated in coconut or almond yogurt. Cashew cream with lime would be great in place of sour cream.

Weight loss diets?
These are perfect with low-fat chicken and healthy vegetables. Go easy on the guacamole, a little goes a long way, and skip the sour cream. Small whole grain tortillas or lettuce wraps will save a few calories. Make the veggies the star of this meal.

Sheet pan chicken fajitas/ MyBajaKitchen.com

I tossed the bell peppers with cumin, oregano, smoked paprika, olive oil and more cilantro before baking them. You can substitute a prepared fajita or taco seasoning but I’m not a fan of the scary extra ingredients or the cost of store bought seasoning packets. If you buy the individual spices you can use them in multiple Mexican or Mediterranean dishes or make your own spice combinations and store in air tight jars for quick additions to meats and vegetables.

I want to try these with poblano peppers for a little more heat. I prefer red bell peppers over green but use whatever is freshest. Any type of onion will be fine.

Sheet pan chicken fajitas/ MyBajaKitchen.com

 

Serve with homemade guacamole. An easy recipe.

Mash and avocado with 1 minced garlic clove, 1/4 cup chopped cilantro, 1/4 to 1/2 of a minced Serrano chili, juice from 1/2 of a lime and salt to taste. Simply guacamole! No need to buy that weird pre-made grocery store stuff. Yuck.

Make your own salsas

 

I used fresh pico de gallo, which I make every week, but try a fruit salsa, like pineapple or watermelon, with these versatile sheet pan chipotle chicken fajitas.

Pin it for later. You might like my Taco Tuesday Pinterest board or Mexican Salsas board. I’ve taken the work out of finding taco and salsa recipes for you. Send me an email if you want to join these popular board.

Sheet Pan Chipotle Chicken Fajitas /MyBajaKitchen.com, #Healthy Mexican Recipe

Sheet pan chicken fajitas/ MyBajaKitchen.com
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Sheet Pan Chipotle Chicken Fajitas

A delicious sheet pan Mexican dinner with chipotle marinated chicken and charred bell peppers and onions. Serve in warm tortillas with guacamole and sour cream. Inexpensive, nutritious and fast family meal. 

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 People

Ingredients

  • 16 Ounces Skinlesss chicken breast or thighs
  • 1/2 Cup Plain Greek yogurt Regular plain yogurt is fine
  • 1 Chipotle pepper chopped More to taste
  • 1 Tablespoon Canned Adobe sauce
  • 1 Cup Fresh cilantro, divided
  • 4 Cups Bell peppers, any color 2 large peppers
  • 2 Cups Onion, sliced
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Ground cumin
  • 1 Tablespoon Dried oregano
  • 1 Tablespoon Garlic powder Or 1-2 cloves minced garlic
  • 2 Tablespoons Olive oil
  • 8 Flour or corn tortillas
  • 1 Cup Guacamole
  • 1 Cup Sour cream or la crema
  • 1 Cup Salsa Fresh pico de gallo is best

Instructions

  1. Cut chicken into 1 inch wide strips. Mix yogurt with 1/2 cup of cilantro, chopped chipotle and adobe sauce. Marinate chicken 2-6 hours. 

    Slice bell peppers and onions into 1/2 inch strips and combine with spices and olive oil. 

    Arrange chicken strips and vegetables on a sheet pan. Bake in a 375 degree oven for 30 minutes until chicken is opaque and vegetables are slightly charred. 

    Serve with warm tortillas, guacamole, sour cream and salsa. 

Recipe Notes

You can substitute a fajita spice mix or taco seasoning for the spices and salt but the individual spices allow you to adjust the salt, avoid unneccesary preservatives and anti-caking ingredients. Any salsa can be used. Serve with lime wedges if you desire. Poblano peppers would be a delicious substitution for the bell peppers. 



What’s your favorite sheet pan meal? Please share in the comments. Share the love on Pinterest and Facebook.

Sheet pan chicken fajitas/ MyBajaKitchen.com

Host A Mexican Tapas Party and A Recipe For Chorizo Mushroom Tapas

Mexican Chorizo Mushroom Tapas

 

Host a Mexican tapas party to celebrate being back on the Baja.

Let’s get together.

Ideas for hosting your own tapas party

Make it a potluck

You could suggest a small bite category or theme to each guest or be surprised when your friends intuitively bring a variety of dishes with no predetermined theme. I think potlucks so are magical because they always come together beautifully.

I’m taking my tapas party on the road to Fiesta Friday, my favorite virtual potluck. The cohosts this week are Petra @ Food Eat Love and Vanitha @ Curry and Vanilla.

Do everything yourself

I like to include a meat or meat substitute appetizer, a seafood dish, crisp crudités – carrots, jicama, cucumbers, a creamy dip like hummus, lettuce cup salads, a cheese course and fruit for dessert. Serve Mexican wines and/or a tequila specialty drink. Always have a non-alcohol beverage available, make it special. Here are a few ideas for mocktails.

A few ides to try 

Easy spicy tuna sushi towers

Easy Sushi Recipe, Towers of Spicy Baja Ahi Tuna /MyBajaKitchen.com

Peel and eat shrimp with citrus ponzu:

Boil and chill fresh shrimp. Mix together orange juice, lime juice, fresh basil and soy sauce for dipping.

Fruits and veggies:

Slice jicama and melon, arrange on a platter, add a squeeze of lime and a dusting of chili powder. Watermelon slices pair well with spicy foods too.

Caprese skewers: 

Thread mozzarella cheese onto toothpicks with fresh basil and cherry tomatoes , drizzle with olive oil and balsamic glaze. An easy salad alternative.

Caprese Salad skewers

Tabbouleh lettuce cups

Tabbouleh Lettuce cups

Broiled Parmesan artichokes: Wrap water packed or oil package artichoke hearts with serrano jamon, sprinkle with Parmesan or aged cotija cheese and broil until golden brown.

artichoke, prosciutto, Parmasan appetizer

 

Cilantro chipotle hummus and tortilla chips 

Cilantro Chipolte Hummus

Ideas from the Web
You might like my Pinterest page “Tapas” where I’ve organized and saved recipes for small bites and traditional Spanish tapas.

Gastroteca Azul, a quick restaurant review.

We have a new upscale Mediterranean restaurant in my village, Gastroteca Azul. The chef, Mario Lopez is using local ingredients, inventive preparations and engaging flavors to create a gourmet experience in Loreto Bay, Mexico. I have to say that the best meals I’ve eaten outside of my kitchen have been at Azul. The wine list is delicious and pairs well with the menu. I never miss out on his amazing desserts. Azul is my go to restaurant for date night and to impress my out of town guests.

I confess, I’m picky. Don’t bury my food in melted cheese, rich cream sauce or overwhelming salsa. Give me fresh fruits and vegetables, lean meats and/or seafood and don’t skimp on the flavor. I thrive on a Baja-Mediterranean style diet with real food and an abundance of fruits, veggies and seafood. Chef Mario understands healthy food and it’s apparent in every meal he creates.

Finally the recipe! 

I have openly stolen and re-created Chef Mario’s Chorizo y Champiñones appetizer. Never fear, I always tell him when I see him at the Sunday produce market that I’m stealing his ideas. I’m also free with my newest recipes ☺️. I haven’t seen any of my genius recipes on the menu yet but I remain hopeful. Ha Ha  The Chef uses portobello mushrooms and a dash of sherry. I added scallions and cilantro for a fresh green flavor. Adjust the herbs to your taste.

You can make this simple Mexican tapas recipe with any readily available spicy meat. For example: Spanish or Mexican chorizo, any flavor of spicy sausage or vegan chorizo for vegetarians. I love the mushrooms but you could substitute carrots or bell pepper to create an equally delicious topping. I have used this topping as a taco filling, with tortilla chips and on sliced baguette.

 

Mexican Chorizo Mushroom Tapas

[lt_recipe name=”Chorizo and Mushroom Tapas” servings=”Several ” prep_time=”10 MINUTES” cook_time=”10 MINUTES” total_time=”20 MINUTES” difficulty=”Easy ” summary=”Mushrooms mingle with spicy Mexican chorizo for a perfect tapas on baguette slices or tortillas. Use as a taco or tostada filling. A fiesta in your mouth. ” print=”yes” ingredients=”4 ounces chorizo, either ground texture or firm Spanish style chopped.;1 pound of mushrooms, any variety;1/4 cup sliced scallions, green only;1/2 cup chopped cilantro;Sliced baguette” ]Brown chorizo and drain any oil. Add rough chopped mushrooms and simmer on medium heat until the mushrooms are soft and have released their water. Stir in scallions and cilantro just before serving.[/lt_recipe]

Check out my Pinterest Board, Tapas for more great ideas.

You might like my Pinterest Board, Tapas

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Homemade Taco Seasoning, Healthy Mexican Food

Make homemade taco seasoning from dried chilies, cumin, garlic, onion, thyme and oregano. You can customize your taco seasoning by choosing mild, medium or hot chili powders. There are no scary ingredients and you can control the amount of salt. Store bought taco seasoning is more expensive, less flavorful and there are anti-caking agents, artificial seasonings and an over abundance of sodium. This recipe makes enough to season 6 pounds of taco meat.

Homemade Taco Seasoning
Homemade taco seasoning with no scary ingredients. An inexpensive and healthy alternative to store bought mixes.
1 tablespoon cumin seeds
1 tablespoon ground California chili
1 tablespoon New Mexico chili
1 tablespoon Spanish smoked paprika
1 tablespoon garlic powder
1 teaspoon dried Mexican oregano
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1 bay leaf crushed
Combine all ingredients and crush with a mortar and pestle or whiz in a spice grinder until there’s a granular powder. Store in a clean dry spice jar.

 

Homemade taco seasoning, #tacos, #mexican food /MyBajaKitchen.com

Healthier Beef Taco Meat

One pound of ground meat will go a long way when you add nutritious vegetables. You essentially double the volume while adding fiber and vitamins. I bet the family won’t even notice the vegetables.

Sauté 1/2 cup of chopped onion, 1/2 cup shredded carrot and/or zucchini in olive oil. Add 1 pound of lean ground beef and cook over medium heat until beef is browned. Drain if there’s excess fat. Add 1 tablespoon of homemade taco seasoning and 14 ounces of fire roasted tomatoes. Simmer for 15-20 minutes. Adjust salt.

Feel free to substitute ground chicken, turkey, pork or tofu. I use this taco seasoning on fish tacos too. I add more or less depending on how spicy I want the meat to taste. Play with your food and make this seasoning your own creation.

Build your taco in a warm flour or corn tortilla with meat, any salsa, shredded cheese and lettuce.  My favorite street taco additions are finely chopped cilantro mixed with onions and shredded cabbage.

Homemade taco seasoning, #tacos, #mexican food /MyBajaKitchen.com

Do you make your own seasoning mixes? Common spices are so inexpensive in Mexico and you can buy them in bulk so it just makes sense to mix your my own seasonings. Stay tuned for more seasoning recipes. I use this seasoning in homemade Mexican chorizo ,salmon and chicken tortilla soup.

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Homemade Taco Seasoning, #healthy Mexican food, #taco seasoning



Hatch Chile Quesadillas Stuffed With Cheddar and Chicken

Hatch chile quesadilla, cheddar and chicken, #hatch chile recipe, #quesadilla

Make these hatch chile quesadillas with cheddar cheese and spicy ground chicken before the hatch season ends.

In Baja I make roasted poblano and cheese quesadillas almost every week. So what’s the fuss over hatch chiles?

I bought a bunch to try and Voila! Hatch chile quesadillas are now a family favorite.

The hatch green chile was originally cultivated in New Mexico and it’s part of their culinary heritage. It has a unique chile flavor somewhere between a poblano which I think is a little fruity and an Anaheim which I think is more green tasting. The heat in hatches varies but mine were mildly hot and were a perfect complement to cheddar cheese and spicy ground chicken.

 

 

Spicy chicken taco meat.

Remember when I said that I grind my own meat? Buying a whole  chicken will save you money over buying ground chicken and it’s much safer; less factory handling and therefore less risk of bacterial contamination.

The taco meat was made with ground chicken and thigh meat. I cut up the chicken and removed the thigh and breast meat from the bone, saved the legs and wings for grilling with margarita marinade, and made chicken stock with the back and bones. I can make 4-5 meals for two from one whole chicken. I paid ~$6.00 for the whole chicken and ground chicken sells for $4-5 per pound in Nevada. I don’t normally see ground chicken in rural Mexico so grinding is a perfect, inexpensive and healthy solution.

Partially freeze cut up chicken thigh and breast meat for 40 minutes and then grind. Freeze in smaller portions or cook immediately and serve. I used my homemade taco seasoning mix.

Homemade Taco Seasoning

INGREDIENTS
1 tablespoon cumin seeds
1 tablespoon ground California chili
1 tablespoon New Mexico chili
1 tablespoon Spanish smoked paprika
1 tablespoon garlic powder
1 teaspoon dried Mexican oregano
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1 bay leaf crushed

Crush spices in a mortar and pestle and store in a dry jar.

I use this meat grinder from Amazon and I love it. This is an affiliate link. I get a few cents if you buy one.

Easy Hatch Chile Quesadillas

  1. Fire roast the chiles outside on the grill or over a gas flame in the house. Roast until soft and well charred. Put the chilies in a paper bag after roasting, let cool and then rub off the skins and remove the seeds before using.
  2. Cook the ground chicken with 1.2 cup of onions chopped, a 1/4 cup of water and 1 tablespoon of taco seasoning. Vegans could leave off the chicken or substitute non-animal alternatives like mushroom chorizo.
  3. I used shredded cheddar cheese but any melting cheese will work. Chihuahua cheese is a close substitution in Mexico.
  4. Build quesadilla by layer hate chiles, cheese and spicy chicken. Add cilantro and/or jalapeño slices if you desire.
  5. Brush each tortilla with olive oil and grill in a pan or on an outdoor grill.

Quesadillas have to be grilled or fried.  Don’t even think about microwaving a quesadilla. Ever!

Have you tried hatch chile quesadillas? I liked them and I’m saving this recipe to repeat with poblano peppers.

Pin It For Later

Hatch Chile Quesadillas, #cheddar quesadillas, #chicken quesadillas



Grilled Tri Tip, Smoky Spicy Cherry Chipotle Barbecue Sauce

Cherry Chipotle Grilled Tri Tip/ MyBajaKitchen.com

Summer happiness is a bowl full of freshly picked cherries and a spicy, smoky slightly sweet grilled tri tip. Best served with a bottle of vino tinto, near the water, with your best friends.

Cherry chipotle barbecue sauce is perfect on grilled beef tri tip. It is sweet and just spicy enough with cumin and smoke jalapeño peppers in adobe sauce. I had a tri tip but any grill worthy cut of beef would be delicious; try round steak, london broil, thick flank steak or even smaller cuts of beef steak. A pork tenderloin would be fabulous with this chipotle marinade and sauce. I think chicken would even sing with this sauce.

 

Cherry Chipotle Grilled Tri Tip / MyBajaKitchen.com

Adjust the heat to your tastes by using less chipotle and or seeding the peppers.
Don’t skip the smoky adobe sauce. That’s the best part of a canned chipotle. Freeze the remaining chipotle and adobe sauce for another day.

Cherry Chipotle Grilled Tri Tip/ MyBajaKitchen.com

Make-shift cherry pitter, brilliant kitchen hack.

I used a citrus squeezer to pit my cherries. Place 4-5 cherries in the squeezer and compress. Then just pop out the pit. A cherry pitter would also work but I didn’t have one.

Party plan! 

Make the cherry chipotle sauce first and marinate the tri tip 6 hours to overnight with part of the cherry sauce and more olive oil.

Make your side dishes in advance so you have time to socialize. Toss a salad together, make Mexican cauliflower rice or cumin quinoa and bake a batch of brownies before your guests arrive.

When your guests arrive have cold cerveza or margaritas available and heat the grill or start the charcoals. Grill your tri tip to medium rare, which will take about 30 minutes and pour on more warmed cherry chipotle sauce before serving.

I served this with cumin quinoa, salad greens with a balsalmic vinaigrette and fresh melon. We drank a bottle of California Zinfandel and barely had room for bourbon brownies for dessert.

Make ahead barbecue side dishes?

Cumin and cilantro quinoa
Rinse quinoa, sauté a little onion, garlic, cilantro chopped, a dash of salt and pepper and a tablespoon of cumin seeds, add broth or water and cook 15 minutes. Serve warm or at room temperature to rave reviews.

Bourbon Brownies, yes please.
Bake your favorite brownies or a healthy store bought mix. Pour a shot of bourbon over the hot brownies just out of the oven. Delicious and easy.

Cherry Chipotle Grilled Tri Tip
Recipe Type: Grilling
Cuisine: Mexican
Author: Tracey Delaplain
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Fresh cherries and chipotle make a smokey, spicy and sweet marinade and barbecue glaze for beef tri tip. Marinade can be used on pork and chicken also.
Ingredients
  • Onion 1/2 cup diced
  • Olive oil 1/4 cup and 1 tablespoon, divided
  • Fresh or frozen cherries pitted and rough chopped, 2 cups
  • Orange marmalade 1/2 cup
  • Cilantro chopped 1/2 cup
  • Chipotle in adobe sauce, 1-2 seeded peppers and 2 teaspoons of adobe sauce
  • Cumin seed 2 teaspoons
  • Sea salt 1/2 teaspoon
  • Beef tri tip 3-4 pounds
Instructions
  1. Sauté onion in 1 tablespoon of the olive oil 5 minutes until translucent. Add remaining ingredients through salt and 1/4 cup of water. Bring to a boil. Simmer 15 minutes. Let cool to room temperature.
  2. Combine 1/2 cup of cherry sauce and 1/4 cup of olive oil with the beef. Marinate 3-12 hours in the refrigerator.
  3. Heat grill to 500 degrees. Remove beef from the marinade and reserve marinade for basting. Discard any remaining sauce after basting. Grill tri tip on high heat for 5 minutes on each side to sear meat. Reduce heat to 400 degrees. Baste tri tip with remaining marinade and grill 8-10 minutes on each side. Remove when medium rare and let rest 10 minutes before serving.
  4. Rewarm the reserved cherry sauce. Slice beef across the grain and pour cherry chipotle sauce over meat and serve on a platter.
Notes
Allow additional 3-12 hours for marinating beef.

Pin it for later
Grilled tri tip cherry chipotle BBQ Sauce/MyBajaKitchen.com



Slow Cooker Three Pepper Pulled Pork, Three Meals

Pulled Pork Korean Lettuce Wraps

Easy slow cooker pulled pork with three peppers is so versatile. Make a large batch ahead of time and freeze it for quick meals.  The slow cooker does all the work while you get out of the hot kitchen and play at the beach. I combined Anaheim, jalapeño and sweet bell peppers in this pulled pork; it’s not too hot but just spicy enough to hold up to the all day simmer.

Crockpot Three Pepper Pulled Pork

 

Searing meat before you place it in the slow cooker gives the meat more flavor but you can skip that step if you’re in a hurry. I’ve been known to throw everything in the crockpot without pre-cooking any of the ingredients. Believe me it will be fine. Too hot to stand over the stove? Sear the meat over high heat on your outdoor grill, adding a nice smokey flavor.

 

 

 

 

 

3 Ways to use slow cooker pulled pork

  1. Pulled pork Mexican torta, sandwich – combine meat with traditional or spicy barbecue sauce, serve with pickled jalapeños and shredded cabbage on a bolillo;  a small oval roll of plain white bread, crusty on the outside and with a soft interior found in every Mexican bakery. Here’s a recipe to try.
  2. Pork carnitas tacos, tostadas, tamales, empanadas, chili rellenos; basically any Mexican meal that needs a tasty meat stuffing.  These tostadas were simple to throw together for a quick weeknight meal. Lightly fry corn tortillas in olive oil. Top with pulled pork, finely chopped onion and cilantro, finely chopped cabbage, cotija cheese and salsa verde.
  3. Korean lettuce wraps; pulled pepper pork, wrapped in lettuce and served with kim chi or Korean quick pickles. Recipe.  

[lt_recipe name=”Slow Cooker Three Pepper Pulled Pork” prep_time=”30 MINUTES ” cook_time=”6-8 HOURS ” difficulty=”Easy” summary=”Three pepper pulled pork is simmered all day in a slow cooker and is ready for tacos, lettuce wraps and pulled pork sandwiches. Simple and versatile. Freezes well. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-1-300×238.jpg” ingredients=”Pork shoulder, 3-4 pounds ;1/2 teaspoon sea salt;1/2 teaspoon ground black pepper;Salsa verde, homemade or jarred 2 cups;Red wine vinegar, 1/2 cup;Anaheim pepper, 2 ;Jalapeño pepper, 2;Bell pepper, any color, 1 cup chopped ;Onion, 1 large white or yellow, chopped ;;” ]Salt and pepper pork. Sear both sides of the pork in a hot skillet or over a high flame in the outdoor grill about 10 minutes. Should have a uniform charred surface. ;Place meat and all remaining ingredients in a slow cooker. Add water if needed to cover 3/4 of the meat. Cook on high 6-8 hours until meat falls off the bone. This could be simmered all day in a dutch oven or made in an instapot or pressure cooker. Adjust times accordingly. [/lt_recipe]

PIN IT FOR LATER 

Check out my Mexican Slow Cooker Recipe Board

Slow cooker 3 pepper pulled pork 3 ways



Vegetarian Mushroom Tamales, Swiss Chard Wrapped

Vegetarian mushroom parmasen filled tamales, wrapped in Swiss chard leaves

Make these vegetarian mushroom parmesan cheese filled tamales wrapped in Swiss chard leaves without corn husks for a special occasion or weekend meal with friends.

 

Corn husks are readily available in every Baja market and they are traditionally used to make Mexican tamales. They lend an earthy (dusty) corn flavor to tamales which I did not miss with these flavorful Baja Mediterranean tamales. The mushroom parmesan filling is reminiscent of mushroom ravioli with a Baja twist. I can find parmesan cheese in Baja but it is a specialty item and can be expensive. A substitute would be aged cotija Mexican cheese. The filling would be great in empanadas, quesadillas or on baguette slices at a tapas party.

“I like to cook with wine and sometimes I even put it in the dish.”
Pair a hearty Mexican red wine, vino tinto, with these mushroom parmesan tamales and remember to save a glass for your guests. You can easily make them vegan by substituting minced walnuts or vegan cheese for the parmesan. Continue reading “Vegetarian Mushroom Tamales, Swiss Chard Wrapped”