latina mom – Page 2

For those of you who don’t know, I was born and raised in Hermosillo, in Sonora, Mexico. In that part of Mexico, we take pride on how we can endure being in very high temperatures, how the beef we have in our state is the best in the country, and why the way of preparing meals Sonoran style is the best around. Barbacoa is a Mexican staple, and you can make it either with beef or with pork. Follow this recipe for an authentic Sonoran barbacoa that you can put in your taquitos, tortas, quesadillas, totopos, etc.

If you’re the kind of people who like to get to the point, you can click here to watch my YouTube video. Here are the ingredients you’ll need for this easy recipe. Add everything to your slow cooker, and forget about it!

Ingredients:

2lbs (1kg) pork shoulder (or pork butt; beef shoulder or tenderloin)
2tbsp oregano
1/2 head garlic
4 guajillo peppers
1 yellow or white onion
4 bay leaves
1/4tsp black pepper corn
2tsp salt (or to taste)
1 liter water

For the tacos:

24 corn tortillas
Cilantro
Onion
Limes

Cut the meat in chunks, and add them to your crock pot or slow cooker. Rinse the peppers, and cut the onion in 4 parts. Add all the ingredients to the meat. Cover it and set it to high for 3-4 hours. Then, switch to low, and let it cook overnight. You will love the smell of the meat cooking.

Add all the ingredients to the pot. Set it in high for 3-4h, and then let it cook overnight.

Once your meat is cooked, take the peppers out and remove the stems, and add them to a blender. If you want to taste the spiciness of the broth little by little, add a pepper at a time. Sometimes some pepper are hotter than others, so if you’re sensitive to spiciness, this is a good practice. Add the onion as well. Pull out the meat from your pot, and put it on a board. Strain the broth into the blender. Blend for a minute, and strain again when you transfer it to a pot you’ll use on the stove top.

Pull the meat using two forks or your fingers, and get rid of fatty parts if you’d like. Add the meat to the pot containing the broth, put it on your stove top and bring it to a boil. Taste for salt level, and add more to taste.

You can use two forks, or your fingers to pull the meat.

While the barbacoa is boiling, finely chop some cilantro and onion to add to your tacos. These are the most classic ingredients people add to their barbacoa tacos, but you could also add cabbage or radishes, for example.

Prepare your taquitos! Warm up the tortillas in the microwave or on your stovetop, add some meat, cilantro, onion, some lime juice, and of course, a salsa. Here are some video links to some of my authentic taste salsas:
Restaurant Style Salsa
Better at home roasted Salsa Verde
Red Tomatillo Salsa

NOTES:
*You can use beef, pork, or even both!
*Add less guajillo peppers to the cooking process if you can’t stand any heat
*If you added all the peppers to the slow cooker, and you taste the broth and think it’s a bit spicy, don’t add all of them to the blending process

¡Buen provecho!

♡ Michelle | con limón, please.

I’ve connected with some amazing bloggers to share some blogs featuring crockpot meals! Chili, soups, broths, and more! Head to each of their blogs to check out what they are sharing.

Easy Slow Cooker Chili by Ashley

Fit Men Cook Recipe Review | Easy Slow Cooker Chicken Tinga Tacos by Heather

How To: Italian Chicken & Baby Potatoes in an Instant Pot by Amy

Slow Cooker Pulled Pork by Laila

Growing up, I remember eating lentil soup either at home in Hermosillo, or at my grandmas’ house. It was a pretty simple soup, but super tasty and heartwarming. We’d always have it at noon, and it didn’t matter if it was a hot summer day. A warm freshly made corn tortilla with a spread of butter wrapped like a burrito in one hand, and a spoon full of soup in the other. Sometimes with some queso fresco, and once you were old enough, you’d add chiltepín peppers to yours.

When I moved to Chicago, I started craving the tastes of my hometown. I called my mom one day and I asked her for her lentil soup recipe. My mom never tells you amounts. She only says “add some of this, some of that, a little bit of that”, and so on. So, every time I’d make this soup, I’d also just add some of this, some of that, and I didn’t have the amounts written down to be able to share them.

What I like the most about this soup is that is full of protein and iron, and it’s versatile. You can add bacon as the first ingredients to fry, or ham after your add the broth if you’d like to add even more protein and a taste twist. But hey! I have finally come up with the amounts for you to try my soup!

Ingredients:

1 1/2c dry lentils
1/4 yellow or white medium onion
2 garlic cloves
1 or 2 tomatoes (about 1/2c)
1 serrano or jalapeño pepper
2tbsp cooking oil
4c chicken broth (or 4c of water and bouillon of your preference, it could be beef or vegetable)
Salt and pepper to taste
*About 2c of boiling water to soak the lentils

The first step is to add boiling water to the lentils. Let them soak while you’re preparing the rest of the ingredients. Finely dice the onion and the garlic. I like to use a garlic press. Finely chop the tomato. Seed the pepper and chop it. Leave the seeds if you’d like a spicy soup; skip the pepper if you don’t like spicy soups.

Once you have all the ingredients ready, grab a pot for your soup, and set it on high heat. Add the cooking oil to your pot; I used olive oil. Then, add the garlic and onion, and cook on medium heat until fragrant. Then add the tomato, and wait for it to look juicy. Add the serrano or jalapeño pepper.

Drain the lentils, and add them to your pot. If you’re using powdered bouillon, now it’s the time to add it. Cook for two minutes stirring occasionally. Add the chicken broth (or water if you’re using powdered bouillon), stir, and bring to a boil. Cover your pot and let it simmer for 15min. Add salt and pepper to taste.

Serve your soup, and add some queso fresco, chiltepín peppers or chili flakes. Don’t forget your warm corn tortilla burrito!

¡Buen provecho!

♡ Michelle | con limón, please.

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I’ve connected with some amazing Bloggers to share some blogs featuring heartwarming food recipes! Soups, broths, casseroles & more! Head to each of their blogs to check out what they are sharing.

Cheyenne

30 minute instant pot copy cat Olive Garden chicken gnocchi soup