Homemade Mexican Spice Mix (tweak to your taste)
I keep this already mixed and ready to go - its great on chicken, beef and in tacos, fajitas, enchiladas, burritos (no need to use those store bought season packets): 4 tablespoons garlic powder 4 tablespoons onion powder 2 tablespoons cumin 2-3 tablespoons chili powder 1 tablespoon ground black pepper 1 tablespoon sea salt 2 teaspoons smoked paprika 1 teaspoon crushed, dried oregano 1/2 teaspoon crushed red pepper flakes Photo: Diane Baker for Canning and Cooking at Home
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This recipe was always a favorite in our house but, made in the Instant Pot, this is even tastier and quicker to the table! It does use my Homemade Burrito Mix of Spices - its great to have on hand and versatile enough to use in tacos, fajitas, etc. You've got to give this recipe a try! It's was a HIT with my husband. Enjoy! Diane
Instant Pot Shredded Chicken Burritos Ingredients: 1 large Onion, sliced 1 large Red Bell Pepper, sliced 1 Tablespoon Olive Oil 3 large Chicken Breasts (2 pounds, trimmed) 1 Pint Salsa 2 Tablespoons Roasted Green Chilies Homemade Burrito Mix (see below) *************** Homemade Burrito Mix (tweak to your taste) I keep mixed, stored in a jar and ready to go: 4 tablespoons garlic powder 4 tablespoons onion powder 2 tablespoons cumin 2-3 tablespoons chili powder 1 tablespoon ground black pepper 1 tablespoon sea salt 2 teaspoons smoked paprika 1 teaspoon crushed, dried oregano 1/2 teaspoon crushed red pepper flakes ***************** Directions: Add olive oil to Instant Pot, on Sauté. Add in onion and red bell pepper. While that cooks down, sprinkle my Homemade Burritos mix all over the 3 chicken breasts. Add chicken to Instant Pot. Add 1 pint homemade salsa Add 2 Tablespoons Homemade green chilies Add a sprinkle of salt Pressure Cook 18 mins, let cool 6 mins - then quick release all remaining steam Leave pot on Keep Warm Take chicken out to shred, then place back in pot. Add 1 more tsp burrito mix and a shake of salt, mix and serve with your preferred toppings. We like sliced tomatoes, sour cream, cheese and green chile sauce. Enjoy! Chicken Ranch Burritos {Slow-Cooker}
Ingredients: 1 packet of taco seasoning, your choice (or homemade) 1 packet of (dry) ranch seasoning 2 cups of thick and chunky salsa, your choice 4 oz can of green chilies, hot or mild, your choice 1 1/2 cups corn 2 lbs chicken breast meat 1/4 cup olive oil 1/4 cup water Directions: Place everything but, chicken and corn into slow cooker and give it a good stir. Lay the chicken breast meat on top of mixture and turn to coat, cook on Low or Medium for 6-8 Hours. The last hour before cook-time is done, take the chicken out and shred with two forks, place shredded chicken back into slow cooker and stir into the sauce/juices. Add in the corn and finish cooking the final hour. (Serve with soft burrito wraps, and any toppings your family likes: cheese, avocado, lettuce, black olives, green onion, tomato, re-fried beans) Recipe Note: I used a slow-cooker liner for this recipe and clean-up was a snap. I used two large chicken breasts in this recipe and turned them over in the sauce halfway thru the cook-time to coat in sauce. I did assemble all the ingredients (except the corn) and placed in a freezer gallon baggie and froze this 'meal' until ready for cooking. The flavors are excellent and held up wonderfully to being frozen and thawed/cooked. Recipe adapted from: Who needs a Cape? Photos by: Diane Baker for Canning and Cooking at Home Beef Burritos 1 medium onion, diced 1.5 pounds ground beef 1 cup salsa *more if wanted 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon garlic salt 1 small can green chiles 1 can refried beans 1 can green chile sauce 3/4 cup grated Cheddar, plus extra for sprinkling burrito-size flour tortillas (makes approx 8-10) 1/2 cup fresh parsley 1-2 green onions, diced sour cream *optional 1/4 cup water or beef stock** see below You can control the 'heat' in this dish by using mild to hot salsa, green chiles and green chile sauce... In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder and garlic salt and stir to combine. Pour the salsa and green chiles into the meat mixture and simmer over low heat, covered for 10 minutes or until cooked thru. Add a little water or beef stock if the mixture gets too dry. While above mixture is simmering, heat the refried beans and the green chile sauce in saucepans over medium-low heat or microwave in microwave safe containers. When meat is ready, fill center of burrito wrap with meat and fold around (I add shredded cheese to inside of wrap with some green chiles sauce before plating. Drizzle the green chile sauce over all of the burritos and sprinkle with more grated Cheddar. Dollop with sour cream and diced green onion. Recipe and Photo by: Diane Baker for Canning and Cooking at Home |