You can make this as hot and spicy as you like. Using a can of Rotel tomatoes will make the chili hotter, otherwise it is not really hot.
Tacos are a fun way to eat vegetarian. There is an endless supply of variations for stuffing in your tacos. These are made with soft corn tortillas, which, incidentally, I have successfully made from masa harina just the other day. But that’s another story.
I recently made my pork tacos with crispy pork carnitas, but you can use any shredded or cubed cooked pork. Even leftovers can be chopped up. Go ahead, use ground pork. I like to serve a variety of condiments to serve with the tacos, but you can just use one if you prefer.
Crispy Carnitas are bits of pork that have been slow cooked for hours, then cooked a second time to get a nice crispy outside. I like to do them in the pressure cooker because it not only speeds up the cooking time, but also locks in all the flavors. I have found that you can…
I like to try unfamiliar ingredients, but sometimes have no idea what to do with them. Oftentimes, if the ingredient is primarily used in Latin America, I still don’t know what to do with it because the recipes are written in Spanish. My husband is Latino, but he doesn’t usually know what anything is. **Sigh**…
I’ve always decided what to have for dinner in the morning, then gone shopping for any extra ingredients I need. This, as you can imagine, is getting old. I’ve thought about meal planning, was never able to pull it off. I still can’t get my husband on board, but he doesn’t eat much anyway.
Raise your hand if you want to make a low-sodium, low-calorie chicken tortilla soup.
Everyone seems to have their own recipe for chili; some with beans, some without. This one is really good and does have beans.