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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Char Siu Pizza

Last week I had a real hankering do get some pho for lunch. There is this great place (finally) near where we live called Pho King. They have some of the best pho in town, in my opinion, and as I was pulling into the plaza, I noticed a new shop called Lucky’s Chinese Bakery. I had to stop in, and boy was I glad I did. This place was full on busy with Chinese workers slinging all sorts of stuffed buns. There was whole roasted duck sitting in front of me, along with char siu and crispy roasted pork. I thought I was in heaven for a second, but then I snapped out of it and began ordering. I ordered both porks, and a few buns, then went home to sample everything. EVERYTHING was really, really good.

I had plenty of char siu, a style of sweet barbecue pork that is chopped up, leftover, and as I was making pizzas on my Kettle Pizza, I decided to come up with a char siu pizza. It was great.

Char Siu Pizza Recipe

Let’s get started.

Ingredients:

  • 1 batch of your favorite pizza dough, rolled or tossed into 12″ round
  • 1/2 cup of tomato sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup onion, thinly sliced
  • 1/2 cup Chinese char siu, sliced and cooked
  • 1/2 whole jalapeno pepper, sliced
  • 1/2 tbsp light cornmeal

Pretty basic stuff, but the great thing, at least in my opinion, is that you get that sweetness from the char siu that is balanced by that subtle heat from the jalapenos. A perfect marriage in my opinion.

How to make a char siu pizza

Heat your oven to the highest temperature, with a pizza stone. In my case, I use the Kettle Pizza, which I think I have mastered pizzas now, and again get it up to the highest temperature. I find that around 620 degrees, in that area is a great temperature to get a pizza cooked in a matter of minutes.

While your stone is heating up, make the pizza.

Lightly dust a pizza peel with the cornmeal. Shape your dough and lay it onto the peel.

Lightly toss on the sauce, cheese, onions, jalapenos, and sliced char siu.

Slide the pizza off of the peel onto the hot stone, and cook for a couple of minutes. Once the dough begins to cook, in my case pretty quickly, take some tongs and turn it 45 degrees to prevent any hot spots.

Once cooked to your liking, remove it from the stone, and slice and serve.

I love experimenting with new pizza ingredients, and this one was no exception. It was perfectly balanced in flavor and I will make it again if I have any leftover char siu. Hope you enjoy!

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Ultimate Breakfast Burrito

The breakfast burrito. What is not to love about not only the burrito, but a breakfast burrito. To me, they are almost the ultimate breakfast food. Who knows where this was created, whether it be a Mexican idea, or the classic Tex-Mex idea, but wherever the burrito was created, it was a thing of genius. You can stuff a large flour tortilla with whatever you would like, but I think the combination I locked into place really works, plus it was a perfect use of some leftover frijoles charros (Mexican cowboy pinto beans) and Puerto Rican rice I had purchased a couple of days prior.

Ultimate Breakfast Burrito Recipe

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • 1/4 cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • 1/4 cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • 1/2 cup cooked Mexican chorizo
  • 1/2 potato, diced, and cooked until tender
  • 1/2 cup of Mexican pinto beans, cooked
  • 1/2 cup of Puerto Rican Rice
  • 3/4 cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil

Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.

Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.

Ingredients for making the ultimate breakfast burrito

 

Ok, now let’s get this thing rolled up.

Take your warmed tortilla and lay it out on your surface.

Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.

Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito.  Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.

The Ultimate Breakfast Burrito

When you are ready to serve, unfold the foil, and dig in.

Talk about awesome flavor and textures. You get everything that is amazing in one bite. The spiciness from the chorizo is balanced by the sweetness for the sausage links, all snugged up by the melted cheese and tenderness of the scrambled eggs. I fell in love with this one, especially because you get that added kick by the jalapeno peppers and hot sauce. This was my brunch item, and yes, I ate every bit of it. IT WAS THAT GOOD. I hope you enjoy!

Question for you is what is your favorite breakfast burrito?

Ultimate Breakfast Burrito
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 whole eggs, beaten
  • ¼ cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • ¼ cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • ½ cup cooked Mexican chorizo
  • ½ potato, diced, and cooked until tender
  • ½ cup of Mexican pinto beans, cooked
  • ½ cup of Puerto Rican Rice
  • ¾ cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • ½ tsp salt, to taste
  • ½ tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil
Instructions
  1. Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.
  2. Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.
  3. Ok, now let’s get this thing rolled up.
  4. Take your warmed tortilla and lay it out on your surface.
  5. Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.
  6. Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito. Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.
  7. When you are ready to serve, unfold the foil, and dig in.

 

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Bacon Wrapped Fatty

I know the name of this recipe is pretty hilarious, but recently I joined an online barbecue forum, and everyone was talking about the ‘fatty’. I can see why they call it that, most likely due to all of the bacon, and pork, but trust me on this one, this thing is nothing but awesome. There are a few great things about making this, as one you get to make a bacon weave, lay out some great ground pork, and stuff the pork with whatever you have in mind, then roll it up, and place it on the smoker. I got really excited when making this, and the end result was something my entire family loved.

Bacon Wrapped Fatty Recipe

Let’s get started.

Ingredients:

  • 16 slices of bacon
  • 2 lbs Italian sausage, or ground pork
  • 2 jalapeno peppers, seeded and diced
  • 3 small cremini mushrooms, chopped
  • 1 small onion, diced
  • 4 basil leaves, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups of shredded mozzarella cheese
  • pizza sauce
  • salt and pepper to taste
  • wax paper
  • gallon size sealable bag
  • smoker

Now let me start by saying you can stuff this however you want. I went more of an Italian style stuffing because I wanted to finish the bacon wrapped fatty with pizza sauce rather than barbecue sauce, but take the general layout here and make it your own.

Start by making your bacon weave. I will not go over those details, but it only takes a few minutes. There are many online instructions how to make one. One resource is this one, on YouTube.

Once the bacon weave is made, lay it on a large sheet of wax paper.  Next add the Italian sausage to a sealable plastic bag, and with a rolling pin, gently roll the sausage back and forth and side to side to level it out.

Once the pork is nice and even, using a scissors, cut along side the edges of the bag. Carefully flip it over and onto the second piece of wax paper.

How to make a bacon wrapped fatty

Add the mushrooms, garlic, onion, cheese, and jalapenos to the top, center of the flattened sausage. Carefully start rolling the pork mixture into a log using the wax paper as your guide. Once you have it in log form, using your hands, seal up the edges, then add the log onto the top of the bacon.

Repeat the process with the bacon. Now you have a bacon and pork log!

Place this onto your smoker. It’s going to smoke for a few hours. I smoked it on low for about 3 hours, then finished in the oven after lathering some pizza sauce onto it. You want the internal temperature of the pork to be about 165.

Smoked Fatty

When you are ready to serve, slice into rounds, and serve with any of your favorite sides.

The end result is a great smoky flavor, along with an exterior of crispy bacon, and an interior of super tender pork, melted cheese, and great vegetables. It was surprising, to say the least, how great this was. I had it as a sandwich the following day, and don’t even get me started on that one! If you are looking for a new item to put on your smoker, and one that will serve many, give this one a shot. Hope you enjoy!

Bacon Wrapped Fatty
Author: 
Recipe type: Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 16 slices of bacon
  • 2 lbs Italian sausage, or ground pork
  • 2 jalapeno peppers, seeded and diced
  • 3 small cremini mushrooms, chopped
  • 1 small onion, diced
  • 4 basil leaves, chopped
  • 2 cloves garlic, minced
  • 1½ cups of shredded mozzarella cheese
  • pizza sauce
  • salt and pepper to taste
  • wax paper
  • gallon size sealable bag
  • smoker
Instructions
  1. Start by making your bacon weave. I will not go over those details, but it only takes a few minutes. There are many online instructions how to make one. One resource is this one, on YouTube.
  2. Once the bacon weave is made, lay it on a large sheet of wax paper. Next add the Italian sausage to a sealable plastic bag, and with a rolling pin, gently roll the sausage back and forth and side to side to level it out.
  3. Once the pork is nice and even, using a scissors, cut along side the edges of the bag. Carefully flip it over and onto the second piece of wax paper.
  4. Add the mushrooms, garlic, onion, cheese, and jalapenos to the top, center of the flattened sausage. Carefully start rolling the pork mixture into a log using the wax paper as your guide. Once you have it in log form, using your hands, seal up the edges, then add the log onto the top of the bacon.
  5. Repeat the process with the bacon. Now you have a bacon and pork log!
  6. Place this onto your smoker. It’s going to smoke for a few hours. I smoked it on low for about 3 hours, then finished in the oven after lathering some pizza sauce onto it. You want the internal temperature of the pork to be about 165.
  7. When you are ready to serve, slice into rounds, and serve with any of your favorite sides.

 

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