Saturday, August 21, 2010

Mexican Dinner Night

Taco, Rice, Beans, & Dressing

From Jenny Harris


Sweet Pork Tacos

1 Pork Roast
1 Cup Salsa
1 Cup Brown Sugar

Put all in a crock pot and let it cook all day. (I added water for moisture.)


Pico de Gallo

6 Roma tomatoes, diced
6 green onions, diced
Juice from 1 lime
2 Jalapenos, seeded and sliced
1 bunch fresh cilantro, chopped

Combine all ingredients, cover and refrigerate to let flavors blend.


Lemon Cilantro Rice

2 cups water
1 Tbsp Butter
1/3 cup lemon juice
1 tsp of chicken bouillon
Pinch of garlic powder
Ad desired amount of cilantro
1 cup of rice

Bring to a boil, and then add rice. Stir and turn down to med-high, bring to a boil again. Let steam.


Black Beans

Just put a can of drained, rinsed beans in a pot. Add some salsa, garlic powder, cilantro, lime juice. Let warm up together to blend the flavors.


Cilantro Ranch Dressing

1 package Ranch dressing
3 TBS Salsa Verde
1/8 tsp Tabasco
½ bunch cilantro with stems (best to cut cilantro with scissors instead of chop)
2 med garlic cloves
¾ cup mayonnaise
¾ cup sour cream
Juice and rind from 1 lime

Mix together in blender – thin to desired thickness with milk.

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