Tag Archives: mexican

Pork Carnitas

There’s many different uses for Pork Carnitas.  Mmmmm.  It’s good too!


  • 2 pork roasts
  • 1 quart beef broth
  • 2 cups onion, quartered
  • 1 cup cilantro
  • 2 Tablespoons Oregano
  • 1 Tablespoon Cumin
  • 1 teaspoon kosher salt
  • 2 bay leaves


Combine ingredients in a slow cooker and cook for 4 hours.  Remove pork from broth and let stand until cool.  You may keep the broth aside for use in other recopies, like tamales. For a spicier meat also add Chili Powder and/or chilis to taste before cooking.

Break pork into small pieces removing any pieces of fat in the process.   Use meat for any of many types of Mexican dishes.  Combining the carnitas with salsa makes a great and quick taco meat.

Double 7 Layer Dip

A favorite around our house.  Especially around the TV on game day.  We call it Double 7 Layer Dip because over the years the layers started piling up and we soon realized we had 14.


  • 1 lb. seasoned ground beef
  • 1 (16 ounce) can refried beans (seasoned with Taco Meat)
  • 1 (16 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 2 medium tomatoes, chopped
  • 2 cups of your favorite salsa
  • 3 cups guacamole
  • 1/2 cup of Cilantro
  • 1/2 cup onion
  • 1/4 cup Jalapeños
  • 1/4 cup Serrano Chiles
  • 1 bunch chopped green onions
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese


  1. Mix the sour cream and cream cheese in a medium bowl.
  2. Spread refried beans out in the bottom of a 9 x 13 Pan.
  3. Place a layer of the other ingredients over over the beans.

Guacamole Salsa

My Dad’s guacamole salsa is kinda famous in these parts.  He was inspired to create his own salsa after tasting a really good salsa at a local restaurant.  It has since closed but not before he convinced them to give him a list of ingredients.  For 5 years he tried different combinations of the ingredients, adding some of his own and finally created his perfect salsa.  One day when cleaning up, he decided to mix the left over salsa with some fresh guacamole that was on the counter.  Whamo!  His famous Guacamole Salsa was born!

To make the guacamole salsa hotter or milder, just change the amount of Jalapeños.


  • 12 Medium Roma Tomatoes, diced
  • 1 Large Yellow Onion, chopped
  • 1 bunch of Green Onion, chopped
  • 5 Serrano Peppers, chopped
  • 1 Pasilla Pepper, chopped
  • 1-3 Jalepeno Peppers, chopped
  • 1/2 cup Cilantro, chopped
  • 1 tablespoon of oregano
  • 2 teaspoons of salt
  • 1 teaspoon cumin
  • 1/2 lime, juiced
  • 8 Avocado, mashed


  1. Combine all ingredients except the Avocado to make Salsa
  2. Slowly add the Salsa to the Avocado until the desired mix is achieved.
  3. Usually we have about 1/4 of the salsa left over for those who don’t like avocado.
  4. Serve with Tortilla Chips.

My dad always makes a side batch of his Guacamole Salsa extra hot.  He adds one chopped Habanero Pepper to the side mix.  Oh, its fun to see him cry.  🙂

Crispy Taquitos


Here’s a great taquito recipe.  Don’t tell my Dad but it’s kinda healthy too.  🙂

Makes about 12 taquitos.

  • 2 cups pico de gallo
  • 1/2 cup cooked, finely chopped chicken
  • 1/2 cup no salt added canned corn or frozen corn, thawed
  • 1/4 cup chopped green onion
  • 1/4 cup chopped green bell pepper
  • 1/2 cup shredded Cheddar cheese, Monterey Jack cheese or queso fresco
  • 12 corn tortillas
  • 2 teaspoons vegetable oil


  1. Heat oven to 425º F.  In a medium bowl, combine 1 cup pico de gallo, chicken corn, green onion, bell pepper, and cheese.
  2. Soften tortillas on the stovetop or in the microwave oven, and spoon a heaping tablespoon of filling onto the center of each tortilla.  Roll up tightly and secure each with a toothpick.
  3. Place rolled tortillas seam side down on a baking sheet and brush each lightly with oil. Bake for 10-15 minutes or until crisp and lightly brown.
  4. Place 3 taquitos on each plate and serve with remaining pico de gallo.   (Serve with guacamole for added flavor.)

You can also keep some in the freezer.  You can heat and eat for a quick snack or side dish!



For those of you who like ceviche, this is a great healthy dish that is great for lunch or to start off a meal.

  • 1/2 pound cooked small bay shrimp
  • 1 cup diced cucumber
  • 1/2 cup diced avocado
  • 1/2 cup chopped tomatoes
  • 1/4 cup minced red onion
  • 1/4 cup frozen corn, thawed
  • 3 Tablespoons fresh lime juice
  • 3 Tablespoons prepared taco sauce
  • 1 serrano chili, seeds removed and finely chopped
  1. Combine all ingredients in a small bowl and stir well
  2. Spoon into 4 small dishes and garnish with cilantro