Sweet Shredded Pork Tacos with Cilantro Chili Lime Ranch

I really love Mexican food.  Well, let me re-phrase that, I love anything that resembles Mexican food.  OK, I love anything that goes in a tortilla even if it isn't Mexican.  The tortilla is really the perfect carb for just about anything.  These pork tacos are no exception!

I have been eyeing this recipe for close to two years over at A Thrifty Mom.  This is where I learned to coupon and cook from a stockpile.  Sarah has a ton of great recipes that are easy to prepare, and even easier on the budget.  But, back to the tacos, these are sweet but not overly sweet.  The pork combined with the cilantro lime ranch topping are a perfect combination all wrapped up in the warm flour tortillas  Yes, I will say they are quite delicious! I bet you could make them with beef or chicken with great results too.  Enjoy! 

Sweet Shredded Pork Tacos
Recipe Source: A Thrifty Mom

1- Pork tenderloin roast (6-10 pounds) any type of roast will work
2 cans of Tomato sauce 15 oz
1 1/2 cups brown sugar
1 can of Dr Pepper
1 clove garlic diced
1/4 cup cilantro minced

Add all ingredients to the slow cooker and cook on low 6-8 hours or until the roast is tender.  Remove roast from crock pot and shred with two forks.  Return meat to the sauce and serve in warm tortillas with Cilantro Chili Lime Ranch and your favorite toppings.

**Cook's Note-The leftover meat mixture freezer beautifully and is great for a quick dinner on busy nights.  Just take the freezer container out of the freezer in the morning and let it thaw in the refrigerator.

Jenn's Cilantro Chili Lime Ranch
Recipe source: A Cook's Quest

1 cup prepared Ranch dressing
1/4-1/2 cup cilantro
juice of 1 lime
2 tsp chili powder
1 tsp cumin

Combine all ingredients in your food processor and blend unitl smooth.  Use as a topping for Sweet Shredded Pork Tacos.

Sweet and Spicy Chicken Tacos

There are many reasons I love this recipe but I will only list a few:
1. It is simple
2. It is cheap
3. It is made in the slow cooker
4. My whole family declared them, "the best tacos ever!"

This fabulous dish, like many of my other favorites, came straight from my favorite cooking blog.  It is the blog I go to for inspiration on days that I would just rather go through a drive through, and the days that I think I am so overwhelmed that I don't think I have time to cook anything.  Any guesses? If you said, Mel's Kitchen Cafe you are right my dear readers, it was Mel who posted this recipe and I quickly saved it for the day that I knew everyone in the family would be going in 50 directions all at the same time.  To say it was a hit is an understatement, my entire family loved it, requested it again and very soon thank you very much.  In fact, there would have been no leftovers had I not doubled the recipe in order to have a portion ready to store away in the freezer.

It is sweet and spicy all at the same time, pair that up with the salty monteray jack cheese, and crisp cool lettuce and it is a perfect combination!  So good in fact I may have been forced to hideaway from the family in order to eat another of these deliciously tasty tacos. Next time you have a need for something easy, throw this simple dish together, you won't be sorry!!

Sweet and Spicy Chicken Tacos
Recipe Source: Mel's Kitchen Cafe who got it from Prudence Pennywise

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, drained (see note at bottom)
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Cook's Note-Hello everyone! I just wanted to mention that some of the people I have heard back from prefer to drain their tomatoes to eliminate having too much liquid in the final product. It must really depend on how hot your slow cooker is. I hope you all enjoy!

*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.


Total Cost: $4.59 and I have enough chicken left over to have another meal and everything else is on hand!
Chicken $3.00 (I used 2 1/2 pounds)
Tortillas $.04
Tomatoes $.30
Chili Flakes and Sugar $.50
Cheese $.50
Lettuce $.25 (I used about 1/4 of a very large head and it was $1.00 a head)

Bean and Chicken Burritos with Green Chile Cheese Sauce

One morning, as I stood pondering the contents of my freezer hoping that somehow there was a frozen meal  tucked away somewhere in its depths, I had an aha moment. A moment that has changed one of my go to dinners into something even better. There, stacked nice and neatly right under my nose were the chicken and bean burritos I had made in April and frozen for later consumption.  At the very moment I looked at them I remembered the Creamy Green Chile Chicken Enchiladas the Melanie posted over at Mel's Kitchen Cafe and I knew that the two were going to come together into one mighty tasty dish.  Oh, I just have to say, they were delicious!  The hearty burritos, topped with a silky smooth, cheesy sauce dotted with green chiles and the smoky flavor of cumin brought happiness and the rare moment of silence at my table as everyone intently devoured their portions.  The family was happy, the cook was happy, and we now have another go to freezer meal.

Burritos with Green Chile Cheese Sauce
Recipe Source: Inspired by Mel's Kitchen Cafe and modified by A Cook's Quest

8-10 Bean and Chicken Enchiladas (thawed if you froze them)

Sauce:
4 tablespoons butter
4 tablespoons flour
2/3 cup chicken stock
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon chili powder
3/4 teaspoon cumin
1 can roasted green chiles (I use mild)
16 oz cup sour cream
1 cup monteray jack cheese shredded (or whatever you like best)

In a saucepan melt the butter over medium heat. Sprinkle in  the flour and stir well. Cook for 1 minute,then slowly whisk in the chicken broth and milk. Continue whisking so that the mixture will be smooth Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the sour cream,green chiles salt, pepper, chili powder, cumin, and cheese

Place the burritos into a large baking dish (I used a 10x15 dish but adjust accordingly depending on how many burritos you are using).  Top with the sauce and sprinkle with more cheese if you want.  Bake for 30 minutes at 350 F or until heated through.  If you want a brown top, turn your broiler on for a few minutes.  Let the dish set for 10 minutes and serve.

**These dish can be frozen by covering in plastic wrap then aluminum foil.  Thaw before baking if possible or bake 1 hour and 45 minutes covered if frozen.

Total Cost $2.55 (if you include the cost of the burritos $6.33)
Burritos-Free From freezer stock
Butter-$.18
Flour-$.32
Chicken stock-Free (I made it during the Chicken Challenge)
Milk-$.12
Chiles-$.65
Sour Cream-$.50
Cheese-$.78

Bean and Chicken Burritos

There is time in every person's life that surviving on frozen bean burritos isn't such a horrible thing.  They are fast, easy, and convenent.  I will admit that I have bought a package, maybe a couple, OK, a lot of frozen burritos after my married life began.  I would serve them up to my husband for dinner; many of you (you know who you are) have done exactly the same thing.  Lucky for me, he was still at a point in his life that he was OK with sustenance based on a frozen concoction of beans and processed cheeses wrapped in a flour tortilla and served with a side of whichever condiment was in the refrigerator (for him it was mustard, for me hot sauce) and he ate it with a smile.

Fast forward a few years and things have changed a little bit.  Sure, I can still eat a frozen processed burrito and not bat an eye, but the thought of serving them up for dinner to my three sweet children who are dependent on me to eat nutritional meals that will nourish their brilliant minds, is enough to make me shudder and vow to never serve another frozen burrito again.  Until, that is, I stumbled upon a brilliant bean burrito recipe by none other than Melanie at Mel's Kitchen Cafe. 

This recipe has simple ingredients, with many flavors, that meld together to form a tasty burrito that is far superior to any store bought frozen one out there.  What I love most about this recipe is that it can be changed depending on your tastes.  The original recipe is meatless, perfect for vegetarians or those of us who want an inexpensive meal, or you can add shredded meat for some extra flavor.  Switch up the spices or the cheese, add more peppers or leave them out all together...you get the idea.  It is a simple recipe, with simple ingredients and for that I love it very much!

Bean and Chicken Burritos
Recipe Source: Mel's Kitchen Cafe, modified by A Cook's Quest

4 cups cooked rice (I prefer brown)
2 tablespoons oil
1 medium onion, diced
3 cloves garlic, finely minced
1 can of green chiles (or you can use jalapenos if you like)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drain the juice from one of them (or make your own which would be much more cost effective)
1/4-1/2 cup water if needed
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
24 burrito-sized (10-inch) flour tortillas
2 cups cheese of choice
1 1/2 pounds shredded chicken or meat of choice if desired

Shredded Chicken
Place 1 1/2 pounds chicken breasts to your slow cooker. Add 1/4 cup chicken broth cover and cook on low until the meat shreds apart easily. Add 1 tablespoon chili powder and 1 tsp cumin and keep warm until time to assemble burritos.
**This works well for any kind of Mexican themed chicken dish. Tacos, enchiladas, tostadas etc.


Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and chili powder. Cook, stirring occasionally, until onions are softened.   Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans with the juices. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes. Be careful not to let the mixture stick to the bottom of the pot. If needed add about 1/4 c-1/2 c water.  Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat and stir in cooked rice.

Heat tortillas in microwave for about 30-45 seconds or on a flat griddle until they all are warmed through.

Fill each tortilla with about 1/4 cup beans, 1/4 cup rice and 1/4 c chicken.  Top with cheese and roll up, making sure to tuck the ends. 

Serve warm immediately and top with your favorite toppings.  If you want to freeze these for later, place burritos on a cookie sheet and freeze until solid.  Then wrap in saran wrap or tin foil and store in freezer bags until ready to eat.

Mel's Directions to reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Total Cost $10.05 or $.42 each
Rice $.50
Oil $.05
Onion $.20
Green chiles $.25
Spices $.20
Tomato paste $.25
Pinto Beans $3.38 (Next time I will make my own)
Corn $.50
Flour tortillas $2.22
Cheese $2.50
Shredded chicken Free (purchased with catalinas from Albertson's a while back)