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Old 02-27-2011, 06:27 PM   #1
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Mexican in a crock pot

Any suggestions?

Thanks!
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Old 02-27-2011, 07:18 PM   #2
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This is what I just made.

Chicken Chile Verde

13 boneless/skinless chicken thighs (more or less, that's what came in my Value Pak), cut into bite-sized pieces
1 28 oz. can La Victoria green enchilada sauce
1 12 oz. jar green salsa (I use Trader Joe's brand)
1 large onion, chopped
5 or 6 cloves garlic, chopped
handful of cilantro, chopped
1 tsp. cumin powder

Combine all in the crockpot, cover and cook on Low 6 to 8 hours. Uncover, turn heat to High, and let simmer a bit to thicken.

You can make this with cubed pork or turkey too.

I've also made it in the pressure cooker, just combine everything and bring to pressure on High, then cook 30 minutes; let pressure drop naturally, put back over heat, uncovered, to thicken.
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Old 02-27-2011, 08:02 PM   #3
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Sounds Good THANKS
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Old 02-27-2011, 08:40 PM   #4
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Here is a carne asada recipe you could do also.

2 lbs steak, chopped into large chunks
juice of 3 limes
cilantro
salt
pepper
enough water to cover 1/2 of the beef.

Place all in the crock pot, cook on low for at least 6 hours.

I like this steak recipe because there are few ingredients. Don't forget to eat it with eggs for breakfast.
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Old 02-28-2011, 07:17 AM   #5
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This is the BEST carnitas recipe I've ever used. We make this once a month at least.

Slow Cooker Carnitas Recipe - Allrecipes.com

Be sure to read the reviews. A couple suggestions we follow - cut off the big flap of fat off the back of the pork shoulder. There is plenty of other fat in the meat so you don't need it and no one wants chunks of fat in their tacos.

Triple the spices except for the cinnamon. The cinnamon adds something really unique but you only want a hint of it.

Definitely follow the suggestion that once the meat is done in the crockpot to spread the meat on a tray and bake it at 400 until the edges get crispy. This creates a super authentic carnitas.

We serve these with taco fixings but, have even served it with a spicy BBQ sauce.
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Last edited by WildflowerMama; 02-28-2011 at 07:19 AM..
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Old 02-28-2011, 06:00 PM   #6
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I've got Carne rellenos in the crock pot now. I'm on my phone now, too hard to link but you can google for it or see my March menu thread in the menus forum
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Old 03-02-2011, 03:24 PM   #7
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I put a whole chicken in the crockpot and add one can of El Pato mexican tomato sauce and some salt. Cook till meat is falling off the bone, serve with diced avocado sprinkled with salt and lime juice on top. Throw some chopped cilantro on the chicken if you have it. Very good.We have it with cole slaw, probably once a week,
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Old 03-02-2011, 04:10 PM   #8
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Dump a 3# bag of frozen chicken breasts (no need to thaw) into the crock pot, dump a jar of salsa on top of that, and cook for four or five hours. (If you can eat beans, a can of black beans is good in there too.) When finished, stir some sour cream into the sauce. Serve with more sour cream and shredded cheese. Easy and yummy and great leftovers!
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Old 03-02-2011, 04:41 PM   #9
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Quote:
Originally Posted by penguinpower View Post
Dump a 3# bag of frozen chicken breasts (no need to thaw) into the crock pot, dump a jar of salsa on top of that, and cook for four or five hours. (If you can eat beans, a can of black beans is good in there too.) When finished, stir some sour cream into the sauce. Serve with more sour cream and shredded cheese. Easy and yummy and great leftovers!
I do this except instead of sour cream, I stir in a jar of Tostitos Salsa con Queso cheese sauce. Cheesy salsa-y goodness!
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Old 03-02-2011, 04:45 PM   #10
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Don't the frozen chicken breasts have that white goop when it starts to thaw/cook?
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Old 03-03-2011, 05:45 AM   #11
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Quote:
Originally Posted by penguinpower View Post
Dump a 3# bag of frozen chicken breasts (no need to thaw) into the crock pot, dump a jar of salsa on top of that, and cook for four or five hours. (If you can eat beans, a can of black beans is good in there too.) When finished, stir some sour cream into the sauce. Serve with more sour cream and shredded cheese. Easy and yummy and great leftovers!
Quote:
Originally Posted by Charski View Post
I do this except instead of sour cream, I stir in a jar of Tostitos Salsa con Queso cheese sauce. Cheesy salsa-y goodness!
mmmmmmm, these sounds like a good idea. I just purchased 10 3 lb bags of chicken breast
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Old 03-03-2011, 02:57 PM   #12
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Don't the frozen chicken breasts have that white goop when it starts to thaw/cook?
That white goop is just cooked chicken blood Does that make it worse?
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Old 03-03-2011, 03:55 PM   #13
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Originally Posted by Speck333 View Post
That white goop is just cooked chicken blood Does that make it worse?
Yes


I had no idea.


So do I just skim it off or does it cook itself out of the crockpot eventually?
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Old 03-03-2011, 04:00 PM   #14
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LOL! It's NOT blood. It's just liquid given off by the proteins as they tighten up during cooking.

Don't worry about it, it goes away all by itself, or you can skim it off if you want to.
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Old 03-03-2011, 04:16 PM   #15
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LOL! It's NOT blood. It's just liquid given off by the proteins as they tighten up during cooking.

Don't worry about it, it goes away all by itself, or you can skim it off if you want to.
I like this answer much better thanks.
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Old 03-03-2011, 06:30 PM   #16
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Ok, ok, maybe it's not ALL blood, but I know I'm right at least a little.
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Old 03-03-2011, 07:14 PM   #17
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Trust me - blood is red!

Even chicken blood.....
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Old 03-03-2011, 07:21 PM   #18
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I was almost scared to open this post.
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Old 03-03-2011, 08:11 PM   #19
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Ooh, the queso sounds awesome! I'll try that next time. I can still put sour cream on top lol.

I've never noticed any white goop in this, and I stir more white goop into it, so never thought about it!
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Old 03-04-2011, 09:07 AM   #20
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I think you might need a larger crock pot than the ones at Wal-Mart!!
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