Slow Cooker Carne Guisada

If you have never heard of carne guisada, well now you have. It is essentially stewed meat, and typically done with pork, it can be done with chicken, or beef, and in my case, pork. It’s one of those comfort foods that everyone can identify with, and one that is super versatile as it can be used in tacos, enchiladas, burritos, or event stand on its own. This is my take on a slow cooker carne guisada, as one I was pinched for time during the work week, and two, who doesn’t love the slow cooker?

Slow Cooker Carne Guisada Tacos

Let’s get started.

Ingredients:

  • 2 pounds of boneless pork ribs, roughly chopped
  • 2 tbsp canola oil
  • 1 whole onion, chopped
  • 1 green bell pepper, chopped, seeds removed
  • 4 cloves garlic, chopped
  • 1 tsp cracked black pepper
  • 1 tsp salt, to taste
  • 2 tsp cumin powder
  • 1 tsp paprika
  • 2 tsp chili powder
  • 1/2 tsp Mexican oregano
  • 1 whole tomato, chopped
  • 1/2 cup water
  • flour tortillas, warmed, optional
  • fresh cilantro, optional
  • hot sauce, optional

Start by heating a large skillet on medium-high heat. Once heated, add in the oil, and let it come to temperature for about 10 seconds. Add the pork, and sear the pork on each side. Once seared, place the pork into your slow cooker. Return the skillet to the stove, and toss in the chopped onion. Cook for about 2 minutes, then add in the water to deglaze the skillet. Pour everything into the slow cooker.

With the remaining ingredients, with the exception of the tortillas, cilantro, and hot sauce, add to the slow cooker, and give everything a cook stir. Cover, and cook on low heat for 7 hours.

Carne Guisada Ingredients

Before serving, I like to lightly shred the pork, however leaving some cubes together. Now you can go ahead and serve as is, but I like to sear mine on the stove once again. So what I do is add a skillet on medium-high heat to the stove. Next I add in however much carne guisada I think will hold with two tacos, and mixing it around for a couple of minutes until some of the pork caramelizes, and some of the juices run clear.

Add to the warmed tortillas, and dig in.

Words can’t explain how awesome this meat mixture is. It’s super tender, and just loaded with great spices and flavor. It’s a definite winner for tacos, that’s for sure. So if you are looking to steer away from your standard taco meat, give this one a shot. Hope you enjoy!

Slow Cooker Carne Guisada
Author: 
Recipe type: Tacos, Stews
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 pounds of boneless pork ribs, roughly chopped
  • 2 tbsp canola oil
  • 1 whole onion, chopped
  • 1 green bell pepper, chopped, seeds removed
  • 4 cloves garlic, chopped
  • 1 tsp cracked black pepper
  • 1 tsp salt, to taste
  • 2 tsp cumin powder
  • 1 tsp paprika
  • 2 tsp chili powder
  • ½ tsp Mexican oregano
  • 1 whole tomato, chopped
  • ½ cup water
  • flour tortillas, warmed, optional
  • fresh cilantro, optional
  • hot sauce, optional
Instructions
  1. Start by heating a large skillet on medium-high heat. Once heated, add in the oil, and let it come to temperature for about 10 seconds. Add the pork, and sear the pork on each side. Once seared, place the pork into your slow cooker. Return the skillet to the stove, and toss in the chopped onion. Cook for about 2 minutes, then add in the water to deglaze the skillet. Pour everything into the slow cooker.
  2. With the remaining ingredients, with the exception of the tortillas, cilantro, and hot sauce, add to the slow cooker, and give everything a cook stir. Cover, and cook on low heat for 7 hours.
  3. Before serving, I like to lightly shred the pork, however leaving some cubes together. Now you can go ahead and serve as is, but I like to sear mine on the stove once again. So what I do is add a skillet on medium-high heat to the stove. Next I add in however much carne guisada I think will hold with two tacos, and mixing it around for a couple of minutes until some of the pork caramelizes, and some of the juices run clear.
  4. Add to the warmed tortillas, and dig in.

 

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Pizza Style Hot Dogs

Are you the type, like my family, where every couple of weeks you kind of have a typical dinner menu? There seems to be a bit of consistency with my family where every couple of weeks we are making homemade pizzas, or making some sort of riff on hot dogs. With that said, this was one of those weeks. I made a handful of pizzas for the kids, and a couple of days later we were eating Nueske’s smoked wieners. Both of these yielded some leftovers, and that’s when the idea sparked to do a take on a pizza style hot dog! Was this good? Yes, it was pretty darn good and underneath the melted cheese and sauce was this wonderful (and I think one of the best) smoked wiener.

Pizza Style Hot Dog Recipe

Let’s get started.

Ingredients:

  • 1 cooked wiener, or hot dog
  • 6 slices of pepperoni
  • 1 hot dog bun
  • 1/2 cup of shredded mozzarella cheese
  • 1/4 cup pizza sauce
  • 1 tsp Italian seasoning

This is pretty simple. Preheat your oven to 325 degrees.

Add the wiener to the bun, and tuck in three slices of pepperoni on each side of the wiener. Place the wiener and bun onto a baking sheet, and place in the oven, just to warm up the wiener, and slightly crisp up the bun and pepperoni.  Crisping up the bun holds well with the melted cheese and sauce.

How to make a pizza style hot dog

 

When the bun is slightly toasted, about 4-6 minutes, remove it from the oven, and top with the mozzarella cheese, the sauce, and top with the Italian seasoning.

Place this bag into the oven, and bake until the cheese is nice and melted. Once melted, remove from the oven, and get ready for an adventure.

Your first bite is quite the surprise! You get the slightly crunch from the bun, almost like a nice and crisp pizza crust, then the common flavors of pizza, and then that awesome snap of the Nueske’s wiener. Is this thing worth making?

Pizza Style Hot Dog Recipe

ABSOLUTELY! Would I make this again? OF COURSE. This pizza style hot dog kind of blew my mind, and to me, that’s always a great thing. So the next time you have any pizza leftovers, and some wieners or hot dogs in the refrigerator, give this one a shot. Hope you enjoy, and have a great 4th of July!

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Smoked Meatloaf Sandwich

An old friend of mine recently sent me a picture, with words of excitement, of his smoked meatloaf. I always get excited about things like that, and it was funny that he sent it as it was on my list of things to make. With that said, I had recently updated my Weber kettle grill with the Smokenator 1000 (a product review will be posted in the near future). So as I was smoking a pork shoulder using this new accessory, I decided to whip up a quick meatloaf in a small pan, and smoke that as well, just to see how it would go. Holy moly, this friend was right. A perfect smoked flavor on what you know as a classic meatloaf, and one that was super tender and delicious. My wife and I had it for dinner this week, and just fell in love with it. She warmed it up and ate it as a classic meatloaf, and I decided to make a sandwich out of it, and let’s just say they were both phenomenal.

Smoked Meatloaf Sandwich Recipe

If you are busting out the smoker this week, give this one a shot. It was really great.

Let’s get started.

Ingredients:

  • 1 lb ground chuck
  • 3/4 cup of onion, diced
  • 1 carrot, shredded
  • 2 tbsp fresh parsley, chopped
  • 2 cloves garlic, minced
  • 3 slices white bread, crusts removed, diced
  • 1/2 cup of milk
  • 1 egg
  • 1 tsp salt, to taste
  • 1 tsp cracked black pepper, to taste
  • 2 tbsp ketchup
  • aluminum pan to fit the meat loaf
  • buns, optional
  • BBQ sauce, optional

Start by soaking the bread in the milk, then get a large mixing bowl out and add in the remaining ingredients.

Once the bread is soaked, add the bread to the mixture, and then using your hands, combine to make sure all of the ingredients are nicely incorporated, but not overly mixed.

Add the meatloaf into your aluminum pan, and place into your preheated smoker (mine was stable at around 235 degrees). Cover, and let this smoke for about 2 hours, or until your internal temperature of the meatloaf is at around 165 degrees. Once that internal temperature has been met, carefully remove the pan (careful as it is hot, and there are plenty of juices. I use a couple of pair of tongs to do this.)

How to smoke a meatloaf

 

Once the meatloaf has slightly cooled, remove it from the pan, and cut it into slices.

Again, I made mine into a sandwich, and lightly seared it on a nonstick skillet for a few minutes. I then slathered some of my favorite barbecue sauce on the bottom bun, topped with the smoked meatloaf, and garnished it with a pickle.

The end result is nothing short of amazing, and I’m glad my old friend nudged me to move a bit quicker to make the smoked meatloaf. I used apple wood chips for the smoke, and it left just the right amount of smoke to make this not only a great meatloaf, but an awesome sandwich to boot. Hope you enjoy!

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Thai Curry Chicken Wings

I will be up front with you… I’m a sucker for chicken wings. They are probably one of my favorite finger foods, and as I do not make them on a regular basis, we do tend to go out for them at one of our local restaurants. I do this only to sample the variety of sauces and dry rubs that chicken wing places have to offer. As I have my ‘go to’ sauces, there is one that I really enjoy, and that is the red Thai curry sauce. It is always creamy, a bit salty, and has just the right amount of heat. With that said, I decided to make that sauce and bake up some wings for my son and I. Did I mention that my oldest is a chicken wing nut as well? He is, and as much as he does not venture out to try anything sauced, I figured that I would make him a batch of Slap Ya Mama dry rubbed wings, along with some of these awesome Thai curry chicken wings.

Thai Curry Chicken Wings Recipe

Let’s get started.

Ingredients:

  • 2 lbs chicken wings, drumette and wing separated
  • 3 tbsp red curry paste
  • 1/2 cup of coconut milk
  • 1 tbsp lemongrass, minced
  • 1 kaffir lime leaf, minced

You have options here when cooking the wings. Fry or bake. I bake them, on lower heat, for about a good hour or so or until they are nice and crisp. You can cook them to your desired preference.

Preheat your oven to 325 degrees.

To a large baking sheet, add the wings, and back until both sides are nice and golden crisp.

Before you remove the wings from the oven, make the sauce.

To a small sauce pan, on medium heat, add in the red Thai curry paste. Stir the paste for a few minutes, then pour in the milk. Stir, and mix the paste until you have a nice sauce and the coconut milk reduces, about 5 minutes.

Thai Curry Chicken Wings Ingredients

 

Remove the wings from the oven, and place into a mixing bowl. Pour over the sauce, add in the kaffir leaf and lemongrass, and mix the wings so that everything gets nice and coated.

Plate and dig in.

The result is a really good chicken wing. Creamy, a bit spicy, and if you have never had red Thai curry paste, you must try it. We love this stuff and make chicken curry with this paste all of the time. The lemongrass and kaffir give it a nice boost as well. One of my favorites, but who am I kidding? I love pretty much any type of chicken wing. Hope you enjoy!

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