Now that I have three kids, I have less time to cook than ever before. That’s why this Slow Cooker Mexican Lasagna was born! Clean up is a snap, too.
Guest post from Amy Taylor: I have had a fairly contentious relationship with food for much of my life. As a child I was overweight and ate a lot of standard American junk food. As a teenager, I would often hear, “You have such a pretty face” which only left me wondering what was so bad about the rest of me.
We absolutely love quesadillas in this house. It is one of our most favorite “go-to” meals and the reason is because you don’t need a lot of specific ingredients to make them. It’s one of those dishes where you can throw in whatever vegetables you have on hand (and need to eat)! As long as you have whole-wheat tortillas, cheese, and some spices the rest can come together pretty easily. I do admit that sweet potatoes somehow do something magical to the flavor of this dish, but even if we don’t have any we still make quesadillas all the time. So don’t let that stop you!
If you don’t have a slow cooker I think this recipe alone is worth the $25 or $30 investment (we use this basic, inexpensive slow cooker). We have tested these pork tacos on quite a lot of people (including our dinner club guests), and it gets rave reviews every time! I’ve also already shared another slow cooker favorite of ours “The Best Whole Chicken in a Crock Pot,” which can easily be turned into overnight homemade chicken stock. There is no better way than a slow cooker to make inexpensive cuts of meat delish. Pork Carnitas Tacos 4.76 from 25 votes Course: Main Course, Slow Cooker Cuisine: Mexican Prep Time: 15 minutes Cook Time: 6 hours Total Time: 6 hours 15 minutes Servings  (adjust to suit): 8 Adapted from Marcela Valladolid Print Ingredients 2 lbs pork shoulder, (or Boston butt roast) cut into 5 or 6 small pieces (in Charlotte we use pork from Grateful Growers Farm, which is sold at the Matthews Farmers’ Market and Hillbilly Produce) 3 teaspoons oregano 2 teaspoons pepper 1 teaspoon salt ½ teaspoon cumin 1 onion, cut into 6 or 8 chunks 3 cloves garlic, whole 1 recipe salsa, Tomatillo (Link in notes. Use this recipe or can be purchased at Trader Joe’s, though theirs is a bit salty) 1 ½ recipe corn tortillas, See recipe link in notes 2 avocados, sliced cilantro Instructions Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker. Throw onion and garlic on top of pork. Slow cook on low for 6 – 8 hours or until meat is falling apart. When finished discard the onion and garlic. Drain meat and shred with a fork. Serve warm with tortillas, tomatillo salsa, avocados and cilantro. Recipe Notes Recipe – […]
I love a lot of different foods, but let me tell you that this fajita recipe is right up there at the top. This is the kind of meal where you hear my husband and I “mmmming” and “aaahhhhing” at how good the flavor is the whole time we are eating. Anytime you cook with the freshest ingredients it is hard to go wrong, but I especially think the homemade tortillas are a big part of what makes this recipe so money. If you don’t want to invest the time to make the tortillas then I think store-bought corn tortillas are the best alternative. Unless you have a local bakery, it is really hard to find whole-wheat breads or tortillas from the grocery store without a bunch of junk in them. I did once try Ezekiel flour tortillas (which are made with sprouted grains and kept frozen at Earth Fare), and even though the ingredients were decent I didn’t feel the same way about the taste.