Smothered Sweet Pork Burritos

I loved these Sweet Pork Burritos.  They were so good and flavorful.  The filling made twice more than I expected; I was able to make a whole pan of burritos and then an equal amount I froze individually for lunches to take to work.  Also, I was able to make the rice in my mini rice-cooker.  I loved this recipe, but my kids were weird and weren't too excited about them.  Their loss.  I'll still make these again because my husband I loved them so much.  You can make the filling ahead and keep it for a few days in the fridge.  You can also assemble the burritos ahead of time and bake when needed.

Smothered Sweet Pork Burritos
adapted from Mel's Kitchen Cafe
This made 16 burritos for me

2 1/2 pounds pork roast like pork shoulder or butt roast
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke
1/2 cup water
1/2 cup packed light or dark brown sugar
2 (15-ounce each) cans green enchilada sauce (my cans were smaller, also, can sub canned/jarred green salsa)
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
8 ounces Monterey Jack or cheddar cheese (or a combination), grated
6-8 whole wheat or white flour tortillas, burrito-sized (I needed 16 for this amount of filling)

FOR CILANTRO LIME RICE:
1/2 tablespoon butter
1 cup long-grain white rice
2 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin

1.  Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker. (I made these before work one morning with no extra time to sear... and they were still so good.)

2.  Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.

3.  While the pork is cooking, prepare the rice. (I used my small rice cooker- worked perfectly!  Just dump in all ingredients except cilantro-stir in the cilantro after rice is done cooking if you do this.)  In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.

4.  Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if these is one, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.

5.  Stir in the beans, rice and cilantro to the pork mixture.

6.  Preheat oven to 350F.  Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.  Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).

7.  Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.

8.  Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

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White Chicken Enchiladas

These totally gringo enchiladas are very tasty and easy to make.  I made them twice recently.  You can use rotisserie chicken in this.  I just cooked a few frozen chicken breasts in chicken broth with some spices (in the crockpot for a few hours until done).  Then, shredded the chicken and strained the broth and used that to make the sauce.  The recipe calls for Monterey Jack cheese.  Next time, I'd use Pepper Jack to add some more flavor.  As written, the recipe is tasty but could use a bit more flavor.

White Chicken Enchiladas 
adapted from Joyful Momma's Kitchen

10 large flour tortillas
2-3 cups cooked, shredded chicken *see notes*

2-3 taco seasoning or spices of choice
2 1/2 cups shredded Monterey Jack cheese (can try Pepper Jack)
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 can (4oz) diced green chilies

1.  Preheat oven to 350 degrees. Grease a 9×14 pan.

2.  Mix shredded chicken and 1 cup of cheese in a bowl. Roll up the chicken into the 10 tortillas and place seam down in the prepared pan.

3.  In a medium saucepan, melt the butter over medium-high heat. Stir in the flour and stir while cooking for 2 minutes.  Add in the broth and whisk until smooth. Heat over medium heat until thick and bubbly. This will take anywhere from 2-10 minutes.  Turn off the heat and stir in the sour cream and green chilies and stir well. Pour sauce over the enchiladas in the pan.  Top with the remaining 1 1/2 cup cheese.

4.  Bake for 20-25 minutes until the cheese is bubbly.

**To make shredded chicken, use about 3 chicken breasts (frozen is fine) and sprinkle with 2-3 tsp taco seasoning, or whatever spices you want, plus 2 cups chicken broth and cook on low in the slow cooker all day.  When chicken is done and you are ready to make these, strain and reserve the broth for making the sauce.  Shred the chicken and proceed with the recipe **

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Easy Taco Dip

We enjoyed this Taco Dip a few weeks ago before we went on vacation.  Well, actually I had to get my wisdom teeth out, but whatever.  I got a few good days in beforehand! This dip is super easy and served cold or at room temp.  (No baking.)  Summer is the perfect time to make this and use good summer tomatoes.

Easy Taco Dip
adapted from Center Cut Cook

16 oz cream cheese, fully softened (can use Neufchatel)
16 oz container sour cream (can use light)
1 Tablespoon taco seasoning
2 cups shredded cheddar cheese
1 tomato- diced
Shredded lettuce

Sliced black olives, optional

Tortilla Chips, for serving

1.  In the bowl of your mixer, combine cream cheese, sour cream, and taco seasoning and mix until the dip is light and creamy. You can also use a food processor. If there are clumps, it likely means you didn’t let the cream cheese soften enough.

2.  Top with shredded cheese, lettuce, tomato and olives, if using.  Serve with tortilla chips.

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Chipotle's Copycat Barbacoa Meat

We used this delicious slow-cooked beef in tacos (instead of burritos).  I'd like to make this again and use it for burrito bowls.  It was very flavorful!  Of course, the rice and Pico de Gallo helped with the whole experience.  When making the sauce ingredients, I used my immersion blender, and for some reason, everything exploded all over the counter.  Not sure why!  But I'd use a regular blender next time.  Or maybe my immersion blender is just weird.

Chipotle's Copycat Barbacoa Meat
adapted from The Slow Roasted Italian

1 teaspoon kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil
2 bay leaves

Sauce:
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
1/8 teaspoon ground clove
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
¼ cup fresh lime juice

1.  Prepare roast. Make sure all visible fat is trimmed. Cut into 8 chunks. Sprinkle all sides of cut beef with ½ teaspoon of salt, reserving the remaining 1/2 tsp. Set aside.

2.  In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. If you do not have a food processor or blender, mince the garlic and chipotle peppers. Combine sauce ingredients in a bowl and mix until well combined.

3.  Warm a heavy bottomed pot over medium high heat, until water dripped over top sizzles. Add oil. Sear all sides of cut beef. Once all sides are seared, place seared beef into slow cooker. Set slow cooker temperature to high. Pour sauce over top. Add bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.

4.  After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Taste, and add additional teaspoon of salt (if needed), stir to completely coat in sauce. Cover and cook for 1 more hour. After this time you can serve and enjoy or turn slow cooker to warm until ready to serve.

To create burrito: Layer pico de gallo, Cilantro Lime Rice and Chipotle’s Copycat Barbacoa Meat on a large flour tortilla. Additional toppings of  guacamole, sour cream and cheddar cheese are also great. (Or serve in tacos with the same toppings, like we did.)

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Tortilla Cheese Crisps

This dish is so easy, it's hardly a "recipe".  I've been making a version of this since I was a teenager, when I accidentally discovered it.  I was trying to just melt cheese on a tortilla in the oven so I could roll it up and eat it that way.  I left it in too long and it got all crunchy, crispy, and delicious.  It turns out these are a real thing, though!  Check out this link for Arizona Cheese Crisps.  After deciding to put this on the blog, I googled these and found many variations, some using butter, green chilies, or corn tortillas.  My version is very simple- take your favorite flour tortillas, layer on favorite shredded cheese, and bake for a few minutes in a very hot oven until it gets crispy.

I made these to go with for dinner for my kids a few weeks ago because I had tortillas and cheese to use up.  I think I made them to go with soup- I can't remember.  I was thinking they might not like them because they've been food-weird lately.  Well, they were all excited to try them and LOVED them.  Now they ask for them.  I think it's because I cut it like a pizza- seriously.  Who knows the mayhem that may have happened had I left it in a whole circle shape.  

Tortilla Cheese Crisps 

by What a Dish!

favorite flour tortillas

favorite cheese, shredded (I like cheddar, or Colby-jack)

salsa, sour cream, and/or guacamole, for serving, optional

1.  Preheat oven to 400 degrees.  On a large baking sheet or pizza pan, lay out tortillas flat.  Sprinkle with cheese and bake in the hot oven until the edges turn brown and tortilla is crispy, about 5-10 minutes.  Let cool for one minute and then cut into wedges, if desired, and serve with salsa, sour cream, and/or guacamole.  

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Grilled Taco Chicken

This recipe made for some very flavorful and downright delicious tacos.  I only had fresh lemons on hand, so I used lemon juice instead of lime.  The marinade is simple and so is the spice rub.  Then you grill the chicken and have tacos ready in no time. 

We used chicken tenders, since I keep those in the freezer all the time.  This was so good and easy! 

Grilled Taco Chicken
adapted from Our Best Bites

1 pound boneless chicken (tenders, breasts or thighs)
2 limes or 1 lemon
splash of red wine vinegar
2-3 garlic cloves, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. kosher salt
1/2 tsp. pepper

1.  Juice the limes or lemon and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken in a non-reactive bowl or a mid-size ziplock bag. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.  (The acids will start to break down the chicken too much). 

2.  Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.

3.  Grill about 7 minutes per side.  Remove from heat and allow to stand a few minutes before slicing.  Serve as taco meat with tortillas and other desired toppings (cheese, sour cream, salsa, tomatoes, lettuce, avocados, etc.)

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Slow Cooker Beef Tacos

I loved this recipe.  It was so easy, and then so flavorful when it was done.  I need to make these again!  This is one I saw on Pinterest- there is some really good stuff on there.  :)  You just place a tough cut of beef, rubbed with spices, into a slow cooker with some veggies.  You don't have to sear it first or anything.  The recipe called for flank steak, but all that was available at the store that day was round steak, so I used that.  It was perfect.  I'm sure either one of those cuts would work.

Slow Cooker Beef Tacos
adapted from Eat Live Run

1-2 lbs round or flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and chopped

For Spice Rub:
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp salt
1/2 tsp black pepper

For Serving:
small flour or corn tortillas (I lightly fried my flour tortillas in some canola oil)
avocado slices
fresh cilantro
your favorite salsa
sour cream
shredded cheese
limes

1.  Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.  Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours. (No need to add liquid.)

2.  After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.  Taste for salt- I like to add just a little and add more later, if needed.

3.  To serve, spoon some beef mixture onto a tortilla, then top with salsa, avocado, sour cream, cheese, cilantro, and a squeeze of lime.

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Shredded Chipotle Beef for Tacos (or Burritos)

This is an easy, yummy recipe for shredded taco meat.  We enjoyed these with tacos first, and the next day, I combined the rest of the beef with a can of refried black beans for bean and beef burritos.  I enjoyed both dinners very much.  This is made in the slow cooker, which I love.  You sear the meat first to lock in flavor.  It's not that much of an extra step; don't skip it! 

Shredded Chipotle Beef for Tacos (or Burritos)
adapted from My Kitchen Addiction

1-2 tablespoons extra virgin olive oil

2 pounds beef (boneless rump roast)

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1 cup beef stock

1 tablespoon tomato paste

1 chipotle pepper in adobo sauce, minced

1/2 large sweet onion, diced

3 cloves garlic, minced

juice of one lime

Flour tortillas

Favorite taco toppings – lettuce, tomato, onion, avocado, lime, cilantro, etc.

1.  Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.  Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side

2.  Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and deglaze the pan with the beef stock, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.  Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce down over the onions, garlic, and beef. Cover and cook on low for 6-8 hours .

3.  Stir in the lime juice.  Remove the beef from the slow cooker and shred with two forks (if necessary – it may be so tender it will just fall apart). Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

4.  Serve the beef in the flour tortillas, topped with your favorite taco toppings. I like to top mine with fresh lettuce, tomato, onion, avocado, cilantro, and a squeeze of lime.

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Grilled Chicken Fajitas

These were sooooo good.  We had them a while ago, and I'm just now getting around to posting them.  I've grilled meat for fajitas before, but, for some reason, have never thought to grill the veggies, too.  Well, we'll never go back- the grilled veggies were just so good!  The chicken was too, and what a great idea to throw the tortillas on the grill- another "Hello!" moment, lol.  We had these with some slow-cooker black beans (recipe later).  My husband was really excited about these fajitas too; he did all the grilling, while I did some prepwork inside.

Grilled Chicken Fajitas
from Annie's Eats

1/3 cup freshly squeezed lime juice
6 Tbsp. canola oil, divided
3 cloves garlic, minced or pressed
1 Tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced (I used pickled, lol)1½ Tbsp. minced fresh cilantro
salt, to taste (I added none due to the W. sauce being salty)
¾ tsp. pepper
2-3 boneless, skinless chicken breasts, butterflied, about 1½ lbs.
1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
8-12 (6-inch) flour tortillas

1.  In a medium bowl, whisk together the lime juice, 4 tablespoons of the canola oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Reserve ¼ cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15-30 minutes. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons canola oil. Season with salt and pepper.

2.  If using a charcoal grill: Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes. Empty the coals into the grill, spreading them in a single layer. Place an additional 20 unlit coals over the lit coals on one side of the grill to create a two-level fire. Place the grill grate over the coals and allow to heat for 5 minutes. Scrape the grate clean with a grill brush.  For a gas grill, light all burners to high, cover and heat grill until hot, about 15 minutes. Leave one burner on high and turn the rest down to medium.

3.  Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade. Place the onion rounds and peppers on the cooler side of the grill. Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.) Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

4.  In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil.

5.  Separate the onions into rings (cut rings in half, if desired) and place them in a medium bowl. Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

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Baked Chicken Taquitos

We had these little taquitos for dinner last Friday, as a kind of fun appy-as-main-course dinner.  They are much more filling than they look- my kids were only able to eat one each!  We used leftover grilled chicken in them, and I made the filling before leaving to the kids' school carnival.  When we got home, I just filled each tiny tortilla with the chicken filling, rolled them up, sprayed them with my olive oil Mist-er, and baked them.  We served them with sour cream and salsa for dipping.

A few notes: I cannot find green salsa, or even tomatillos (to make my own) anywhere over here, so I just used regular red salsa.  I also used a packaged Mexican 4-cheese blend for the cheese.  I LOVED the lime and cilantro flavors in this.  I used very small, 6-inch flour tortillas instead of the corn.  I doubled the recipe, giving us 20 taquitos instead of 10 or 12, but this was way too much food for our family!  I'll just leave the recipe as-is (not doubled) for this post.  Doubling this recipe would be a good idea for a party or get-together. 

Baked Chicken Taquitos

Eating, Etc. via Our Best Bites

1/3c (3oz) neufchatel cheese, softened

1/4c salsa verde (or just red salsa)

1T fresh lime juice

1/2tsp ground cumin
1tsp chili powder
1/2tsp onion powder
1/4tsp granulated garlic
3T fresh cilantro, chopped
1 green onion, sliced
2c cooked chicken, shredded
1c pepperjack cheese, grated
10-12 small flour (or corn) tortillas
sea salt, if desired (I didn't use)
cooking spray or Oil Misto Sprayer

1) Preheat oven to 425°F.

2) Line a baking sheet with foil and lightly coat with cooking spray.

3) Heat neufchatel in microwave for 20-30 seconds until it's soft and easy to stir.

4) In a medium bowl, mix together neufchatel, salsa verde, lime juice, ground cumin, chili powder, onion powder, & granulated garlic.

5) Add cilantro, green onion, cooked chicken, & pepperjack cheese and combine well.

6) Working with a few tortillas at a time, heat in microwave until soft enough to roll without cracking (about 20-30 seconds, depending on strength of microwave). Place tortillas between damp paper towels to keep them pliable.

7) Place 2T-3T of chicken mixture on lower third of tortillas, keeping it about 1/2" from edges. Roll tortillas tightly.

8) Place seam-side down on baking sheet; don’t allow taquitos to touch each other.

9) Spray tops lightly with an oil mist-er or cooking spray and sprinkle top with sea salt (if desired).

10) Bake at 425°F for 15-20 minutes or until crisp & ends begin to turn golden-brown.

11) Serve with salsa or sour cream or guacamole for dipping.

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Easy Beef and Bean Burritos

Here's a very easy, fast, and yummy recipe for beef and bean burritos.  I browned some lean ground beef, added a can of refried beans, and some taco seasoning and other spices.  That's it!  Then, I wrapped the mixture up in some burrito-sized flour tortillas, and browned them in a little bit of oil in a large skillet. Serve with light sour cream, mixed with salsa. 

When it comes to wrapping the burritos, I really didn't know what way was best, to keep the filling all contained in the tortilla "packet".  Thank goodness for YouTube- it's where I learned to cut a pineapple, also!  :)  I found a great little how-to vid, showing how to make burritos, snugly folded in their tortillas.  I think one "trick" is to not overfill them.  If you do, you won't be able to fold them properly.  I got 8 burritos out of this recipe.  Here is that burrito-folding demo.

Although these are super simple, they're a lot better than the "burritos" I used to make when I was first married.  Take a can of refried beans, rolls some tortillas around the plain beans, and bake until heated through.  Lol.  Hey, it worked!! 

I meant to add cheese to the filling, but forgot.  I'll still include some optional cheese in the recipe though. 

Easy Beef and Bean Burritos
by What a Dish!

1 pound very lean ground beef (8% fat)
1 16-oz. can fat-free refried beans
1 tablespoon taco seasoning (I used homemade)
sprinkle garlic powder
salt and pepper, to taste
cheddar cheese, optional
one package burrito-style (or larger) flour tortillas (there were 8 in my package, which was perfect)
2 tablespoons canola oil

sour cream mixed with salsa, for serving, optional

In a large skillet, brown ground beef.  If there is any fat after browning, drain.  Add the can of refried beans and heat through.  Add the taco seasoning, garlic powder, salt and pepper and stir until combined.  Fill the flour tortillas with this mixture, folding into burrito shapes.  If desired, add a sprinkle of shredded cheese on top of the filling before folding. 

Heat the canola oil in a large skillet over medium-high heat.  Brown the burritos on both sides.  I was able to fit just 2 at a time.  Drain on paper towels.  (These would be great without the extra browning step, too.  I just like mine a little crispy on the outside). 

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Shredded Beef Tacos

This is an easy, no-brainer recipe for taco meat.  It's almost too easy.  I make it in the crockpot.  You throw a roast in the crockpot with a short list of ingredients, shred it about 8 hours later, build some tacos with it, and you have dinner!  I would use a Mexican brand of tomato sauce, like El Pato, but that isn't available here.  I can get some Goya brand products, so I used thier "Spanish-style" tomato sauce.  Yes, I realize Mexican products and Spanish products are not the same, but either Mexican or Spanish-style tomato sauce will work in this recipe.  If you can't find either one, just use regular ol' plain tomato sauce and add some of your own spices!  (I used homemade taco seasoning mix for this recipe).

Shredded Beef for Tacos

by What a Dish!

1 beef roast, 2-3 pounds (I used a rump roast)

1 can (8 oz.) Spanish or Mexican tomato sauce

1/2 cup salsa

1 tablespoon taco seasoning

1 cup beef broth

Place the beef roast in a large crockpot.  Add all of the ingredients over it.  Cover, and cook on low for 8 hours, or until meat is tender and shreds easily with a fork.  (May want to turn the roast over a few times during cooking).  When ready to eat, shred the meat with two forks and use on tacos (or burritos). 

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Garlic-Lime Fajitas

Yesterday, we had fajitas for dinner, and I'm pretty sure they were the best ones I've ever had. I've made fajitas lots of times, using different recipes, but yesterday I decided to just throw a marinade together with stuff that sounded good. I had a package of meat, probably about 1.5-2 pounds, labeled "Beef for Fajitas". So, I have no idea what cut it was. I'm thinking it was either skirt of flank steak, but I really have no idea- I'm just guessing here! It was cut in 4 big pieces, so after a few hours of marinating, my husband grilled it up, and then we cut it into bite-sized pieces when it was done. I cooked veggies on the stove-top just until they were crisp-tender, and we had fresh tomatoes, cilantro, sour cream, sharp cheddar and salsa to top our fajitas.

Garlic-Lime Beef Fajitas

Beef:

1.5- 2 pounds of beef for fajitas

2 tablespoons olive oil

3 tablespoons lime juice

2 cloves garlic, chopped

cumin, to taste

chili powder, to taste

salt and freshly ground pepper, to taste

1 large yellow onion, cut into wedges

1 large sweet bell pepper, cut into strips

1-2 tablespoons canola oil

1 tomato, chopped

3 tablespoons fresh cilantro, chopped

1-2 cups shredded sharp cheddar cheese

light sour cream

salsa

8-10 flour tortillas

1. Stir together marinade ingredients and pour over beef. Marinate for a few hours.

2. Preheat oven to 400. Wrap tortillas in aluminum foil, and place in the oven to warm.

3. In a large skillet, heat oil and add onion and pepper. Stir-fry until cooked to your likeness- I only cooked until the veggies were crisp-tender.

4. Meanwhile, grill the beef until done- ours was a tiny bit pink in some places still. Let meat rest for a few minutes; then cut into bite-sized pieces.

5. Serve meat with veggies, tomato, cilantro, cheese, sour cream, and salsa; all wrapped in a tortilla.