Enchilada Style – slow cooked pork in a homemade green sauce with jack cheese, & sour cream

Chili Verde Burrito

Fresh seasoned taco meat or spicy chicken breast meat with homemade fresh Pico De Gallo and Jack cheese.

Taco Omelet

with cheddar cheese then add chicken, pork chili verde or ground beef

2 Enchiladas

Ground beef in a crispy flour tortilla bowl topped with lettuce, tomatoes, cheddar cheese, sour cream and guacamole

Taco Salad

Burger with freshly sliced pastrami atop Jack cheese and 1000 island dressing

Pastrami Burger

Broccoli, zucchini, mushrooms, tomato & cheddar cheese

Jolly Green Giant

In a large skillet, heat olive oil over medium heat. Sear the pork shoulder on all sides until browned. Remove from heat.

Prepare the Pork

In a blender, combine onion, garlic, green chilies, cilantro, chicken broth, lime juice, salt, and black pepper. Blend until smooth.

Make the Green Sauce

Place the seared pork shoulder in a slow cooker and pour the green sauce over the top. Cook on low for 6-8 hours or until the pork is tender and shreds easily.

Cook the Pork

Once the pork is cooked, shred it using two forks. Lay a tortilla flat and place a portion of shredded pork in the center. Top with jack cheese and a dollop of sour cream.

Assemble the Burrito

Fold the sides of the tortilla over the filling and roll it up tightly from the bottom. Repeat with remaining tortillas and filling.

Wrap the Burrito

Serve the burritos warm with additional sour cream and lime wedges, if desired.

Serve

Pork shoulder

Olive oil

Onion

Garlic

Green chilies

Cilantro

Chicken broth

Lime juice

Salt

Black pepper

Tortillas

Jack cheese

Sour cream

In a bowl, combine diced tomatoes, chopped onion, minced jalapeño, chopped cilantro, lime juice, and salt. Mix well and set aside.

Prepare the Pico De Gallo

In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.

Make the Omelet

Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook until the edges start to set.

Cook the Omelet

Sprinkle the cooked taco meat or spicy chicken breast and Jack cheese over one half of the omelet. Cook until the cheese melts and the eggs are fully set.

Add Fillings

Carefully fold the omelet in half, slide it onto a plate, and top with the prepared Pico De Gallo. Serve immediately.

Fold and Serve

milk

salt

pepper

cooked taco meat or spicy chicken breast

In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent. Stir in cooked chicken, pork chili verde, or ground beef. Season with salt and black pepper to taste. Cook for about 5 minutes until heated through. Set aside.

Prepare the Filling

Preheat the oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a corn tortilla, fill it with the meat mixture and a sprinkle of cheddar cheese, then roll it up and place seam side down in the baking dish. Repeat with remaining tortillas.

Assemble the Enchiladas

Once all tortillas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle with the remaining cheddar cheese.

Add Sauce and Cheese

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Bake

Garnish with fresh cilantro before serving. Enjoy your delicious enchiladas!

Corn tortillas

Cheddar cheese, shredded

Cooked chicken, shredded

Pork chili verde

Ground beef, cooked

Enchilada sauce

Onion, diced

Garlic, minced

Fresh cilantro, chopped

Preheat the oven to 375°F (190°C). Brush each flour tortilla with olive oil on both sides and drape them over an oven-safe bowl to create a bowl shape. Bake for about 10-12 minutes or until golden brown and crispy. Remove from the oven and let cool.

Prepare the Tortilla Bowls

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add taco seasoning and a splash of water. Stir and simmer for about 5 minutes.

Cook the Ground Beef

In each tortilla bowl, layer the cooked ground beef, followed by lettuce, diced tomatoes, and shredded cheddar cheese. Top with a dollop of sour cream and guacamole.

Assemble the Salad

Serve immediately while the tortilla bowls are still crispy. Enjoy your Taco Salad!

Ground beef

Flour tortillas

Lettuce

Tomatoes

Guacamole

Taco seasoning

In a bowl, combine the ground beef, salt, and black pepper. Mix gently and form into two burger patties.

Prepare the Patties

Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place the Jack cheese on top of the patties and cover to melt.

Add Cheese

Toast the burger buns in the same skillet until golden brown.

Prepare the Buns

Spread 2 tablespoons of 1000 Island dressing on each bun. Place the cooked patty with melted cheese on the bottom bun, top with pastrami, and cover with the top bun.

Assemble the Burger

Pastrami

1000 Island dressing

Burger buns

Wash and chop the broccoli into florets, slice the zucchini, and dice the tomato. Set aside.

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Sauté the Vegetables

Add the broccoli florets and sliced zucchini to the skillet. Season with salt and black pepper. Sauté for about 5-7 minutes until vegetables are tender.

Add Broccoli and Zucchini

Add sliced mushrooms and diced tomato to the skillet. Cook for an additional 3-5 minutes until the mushrooms are soft.

Incorporate Mushrooms and Tomato

Sprinkle the shredded cheddar cheese over the vegetable mixture. Cover the skillet for 2-3 minutes until the cheese is melted.