Mexican Street Tacos

June 23, 2020/in Cinco de Mayo, Dinner, Fresh & Natural, Game Day, Lunch, Party Favorites, Pork, Pork Shoulder Boston Butt, World Recipes beer, black pepper, cayenne pepper, chili powder, chipotle hot sauce, chopped fresh cilantro, corn tortillas, dried oregano, garlic, ground cinnamon, ground cumin, Indiana Kitchen Pork Shoulder Boston Butt, juice of 2 limes, orange juice, other toppings as you like, salsa, salt, white onion Main Dish Mexican comfort food, football season, game day, super bowl party 0 stars/by idc

Mexican Street Tacos

CourseMain Dish
CuisineMexican
Keywordcomfort food, football season, game day, super bowl party

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Mexican Street Tacos

CourseMain Dish
CuisineMexican
Keywordcomfort food, football season, game day, super bowl party

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Ingredients

4-5 lbs. Indiana Kitchen Pork Shoulder Boston Butt
5 cloves garlic
1 Tbsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. black pepper
1 tsp. dried oregano
1/4 tsp. ground cinnamon
1/2 tsp. cayenne pepper
1 Tbsp. chipotle hot sauce optional
juice of 2 limes
1/2 cup orange juice
12 oz beer
1/2 cup salsa
1 bunch chopped fresh cilantro
1 small white onion diced
10 small corn tortillas
other toppings as you like such as guacamole, salsa, avocado, or lime juice

Servings: servings

Recipe Notes

Place the pork shoulder in a slow cooker. Roughly chop, or mince, the garlic and add to the slow cooker too.
Sprinkle with salt, cumin, chili powder, black pepper, oregano, cinnamon and cayenne. Rub seasoning into the pork.
Add lime juice, orange juice, beer and salsa. Cover and cook on low for 8 hours.
Shred the pork with 2 forks. It should be tender and fall away easily.
Preheat broiler. Line a baking sheet with aluminum foil for easy cleanup. Place the meat and pour some sauce from the crockpot over the top. Broil for 5-10 minutes, or until charred how you prefer.
Build your tacos in tortillas with fresh cilantro, onion and other toppings!
Enjoy!

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Bacon and Bean Dip

April 19, 2016/in Appetizers, Bacon, Game Day, Gameday Dips, Party Favorites black beans, chopped green chilies, frozen corn, Indiana Kitchen thick-cut bacon, refried beans, salsa, shredded Mexican cheese blend, sour cream, tortilla chips Appetizer Mexican 0 stars/by Indiana Kitchen

It’s time to take your Mexican dip up a notch with bacon!

Bacon and Bean Dip

CourseAppetizer
CuisineMexican

Bacon and Bean Dip

CourseAppetizer
CuisineMexican

Ingredients

8 slices Indiana Kitchen thick-cut bacon
1 16 oz can refried beans
1 4.5oz can chopped green chilies drained
1 cup frozen corn
1 15 oz can black beans drained and rinsed
1 16 oz jar salsa
6 oz (1.5 cups) shredded Mexican cheese blend
sour cream (to taste)
tortilla chips

Servings:

Instructions

Cook bacon until crisp. Set aside to drain on paper towel. Set 2 slices of bacon aside; crumble remaining 6 slices.
Spray a 8-inch square (2-quart) microwavable dish with cooking spray.
In medium bowl, mix refried beans, green chilies and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle frozen corn and black beans evenly over refried bean mixture.
Pour salsa on top followed with cheese. Crumble the remaining 2 slices of bacon over cheese.
Microwave on High for 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated.
Garnish with heaping spoonfuls of sour cream. Serve warm dip with tortilla chips.

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Ham and Ranch Potato Fritatta

December 29, 2015/0 Comments/in Breakfast, Ham, Lunch dried oregano, eggs, frozen hashbrown potatoes with pepper and onion, Indiana Kitchen ham, milk, ranch dressing, salsa, vegetable oil 0 stars/by Indiana Kitchen

Looking for a brunch item with a twist? This frittata is sure to spice up your next meal. A great dish to make from leftover Christmas ham!

Ham and Ranch Potato Fritatta

Servings	Prep Time
4 people	5 minutes

Cook Time

25 minutes

Servings	Prep Time
4 people	5 minutes

Cook Time

25 minutes

Ham and Ranch Potato Fritatta

Servings	Prep Time
4 people	5 minutes

Cook Time

25 minutes

Servings	Prep Time
4 people	5 minutes

Cook Time

25 minutes

Ingredients

1/2 pound Indiana Kitchen ham cut into 1/2 inch cube
1 tablespoon vegetable oil
2 cups frozen hashbrown potatoes with pepper and onion thawed
4 eggs beaten
1/3 cup ranch dressing
1/4 cup milk
salsa
dried oregano to taste

Servings: people

Instructions

Heat the oven to 375 degrees F.
Heat the oil in a 10-inch nonstick ovenproof skillet over medium high heat. Add the hash browns and cook 4-6 minutes or until the potatoes begin to brown. Add ham cubes. Season to taste with salt and pepper. Whisk the eggs, dressing and milk in a medium bowl. Pour over potatoes. Cook 4-5 minutes or until the eggs begin to set, lifting the edges and allowing the uncooked egg to flow underneath.
Baked 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Cut into wedges to serve. 4.Serve with salsa.
Serve with salsa.

Recipe Notes

Tip: Sprinkle with 1/2 cup shredded Cheddar cheese when the frittata is removed from the oven. Frozen hash browns with onions and peppers are often called Potatoes O’Brien.

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