Mexican

Ingredients 1 tbsp olive oil 4 lb pork shoulder (boneless) chopped into a 2 inch chunks 1 pineapple (ripe!, can sub cans drained well as well), chopped into small chunks. Use only HALF for instant pot. Save other half for toppings on tacos or whatever. 3 tsp dried oregano 1.5 tsp cumin 1 tsp garlic powder 1 tsp garlic salt 1 tsp chipotle powder 1.5 cups chicken stock 1/4 cup apple cider vinegar 1 7-oz can chipotles in adobo sauce 1 small white onion 3 garlic cloves Instructions In food processor mince the can of chipotles/sauce, onion, half the pineapple and garlic. Add minced ingredients and rest in first section to instant pot. Cook high pressure and heat for minimum of 1 hour (preferably 1.5 hours). Release pressure. Remove meat shred, then return to pot. Ready to serve with whatever (tacos, enchiladas, quesadillas, etc.) If making tacos, also grab for toppings: ...

Ingredients Leftover birria broth (think 2 cups per serving) Any birria meat Optional additions: diced onion, green onion sliced, boiled eggs, other typical ramen ingredients. Noodles (rice noodles, ramen noodles, other asian noodles) Instructions Heat broth up in appropriately sized pan for how many servings you are making. Add noodles and cook to package directions. Add meat if using. Serve and place other toppings in bowls at table. Note: it only works to add things at table if the broth is very hot and doesn’t have any issue handling room temperature things being thrown in. Thus, serve immediately after noodles finish.

example using the carnitas to make tacos! Ingredients 1 tbsp olive oil 4 lb pork shoulder (doesn’t matter if has bone or not, preferably not though for more meat) 3 tsp salt or more to taste 2 tsp black pepper or more to taste 1 large onion diced 1 jalapeno diced (do NOT remove the seeds, toss it all in) 5 cloves garlic minced 3/4 cup juice from squeezed oranges (just buy a couple oranges and squeeze them well) 1.5 tbsp dried oregano 2 tsp ground cumin 2 tbsp olive oil 1 cup water Instructions Put all the ingredients in an instant pot (oil and water then meat then rest of ingredients) High heat and pressure for minimum 1 hour. 1.5 hours total though is better and makes it a bit easier to shred Serve with whatever meal (tacos, enchiladas, quesadillas, etc.). This recipe is only how to make the carnitas themselves; please reference one of the other taco recipes in this book for more ideas how to use the carnitas

Ingredients Ceviche: 1 pound peeled, deveined, shrimp cut into bite size pieces (or just buy the small shrimp) 1.5 cups lime juice 1 cup seeded and diced plum tomatoes 1 cup finely chopped red onion 1 cup diced cucumber 1/2 cup finely chopped cilantro 1 jalapeno, minced 1/2 cup tomato juice with clam broth (such as clamato) 1 tsp maggi sauce (or 1/2 tsp soy sauce and 1/2 tsp worcester sauce) Salt to taste Spicy mayo: ...

Ingredients 1 lb chicken thighs 1 tsp garlic powder or 1 huge clove minced 1 tsp onion powder (optional) 1 tsp cumin 1/2 tsp paprika 1 tsp chili powder 1/2 tsp cayenne 1 tsp salt or more 1 tsp black pepper Good amount of lime juice (maybe 1/4 cup?) 1-2 tbsp olive oil Instructions 2Mix all in bag or well sealed tupperware, shake or mix well, marinate for at least 15 minutes. However you cook it, make sure it cooks in juices. For example, if on grill, cook on top of tinfoil with edges crumpled so juice does not escape. If making tacos with it, some good ingredients to have ready: small corn tortillas, 1/2 red onion diced small, 1/2 cup cilantro chopped small, 1 finely chopped jalapeno, lime juice, corn, beans, rice, etc.

Ingredients 1 tbsp olive oil 1 medium onion, diced 3 garlic cloves, minced 1-2 jalapeños, diced (optional on seeding) 1 tsp cumin 1 tsp chili powder 1 lb chicken breasts or thighs (thighs are usually better) 32 oz chicken broth 14 oz can black beans, drained well 14 oz can corn, drained 20 oz can crushed tomatoes, low sodium 1/2 cup cilantro 1 tbsp lime juice Salt to taste For tortilla strips: ...

Ingredients Veggies of choice (usually a couple bell peppers, large onion and poblano) Cut into slices about 2-3 inches long (or whatever you want) 1-2 tbsp oregano Salt to taste Instructions Pan fry veggies with a couple tbsp of olive oil in large skillet Add spices when about half cooked Serve with whatever mexican dish you are making (burrito, bowl, tacos, etc.) when veggies are al dente!

Ingredients 3 cups of corn (from corn on cob (in that case boil and cook and cut off) or from frozen or can 1/4 cup mayo 2 tbsp sour cream 1/2 cup crumbled cotija cheese (or fresca if that is all that is available) 2 tbsp lime juice 1/2 tsp salt 2 tsp everything but the elote seasoning 2 tbsp olive oil 3 large cloves garlic minced Package of sliced portobello mushrooms ...

Ingredients Olive oil 2 cups diced well onions 1 package sliced mushrooms (12 oz) Salt to taste Pepper to taste 1 tsp cumin 1 tsp chili powder 3 oz cream cheese 1 cup shredded cheese (mexican or cheddar) Package of huge flour tortillas (need 4 of them) Salsa at the table Instructions Warm oil in skillet on medium high heat and saute onions until soft and translucent (~5 min) Stir in mushrooms, seasonings, cover and cook for a few more minutes on medium heat Uncover and continue to cook until mushroom juices have evaporated Turn off heat and stir in cheeses. Move to bowl Make quesadillas by adding 1/4 of mixture to one side of tortillas. Then fold tortilla over to make one. Do this 4 times In same skillet with a little more oil, cook quesadillas on each side until brown Serve with salsa, fresh cut tomatoes, and avocado if you have it

Ingredients 6 white fish (cod or anything) filets thawed Oil All seasonings below sprinkled on top Touch of lime juice on all 1 yellow onion diced 4 cloves garlic minced 2 bell peppers diced 1 zucchini diced 1 jalapeno minced 1 can HOT green chilis Spices: cumin, chili powder, black pepper, garlic salt, cayenne 1 bottle guacamole salsa 3 cups mexican shredded cheese Optional toppings at table: diced avocado, tomato, cilantro ...