Instant Pot Carnitas
Hey everybody! So, I’ve been hearing about it…I’ve been reading about it…the Instant Pot. At first I brushed it off, I mean I have a pressure cooker, I have a slow cooker, do I really need this device? I’m also the type of person that tends to stay away from another kitchen “gadget.” But, Instant Pot has been so popular for so long with so many great things said about it that I couldn’t ignore it anymore. So, I decided to make a space in my kitchen for it and for my birthday my beautiful wife and in-laws ended up getting me on…so it’s been about a month since I got it and I just now finally busted it out! I was perusing the internet, looking at what other people were doing and settled on trying some carnitas. All I can say is WOW! It really is a great kitchen appliance. It was so nice to be able to saute, pressure cook and then keep the food warm all in one pot! I also really like how it takes a lot of the guessing work out of pressure cooking. I have a stove top pressure cooker as well and you kind of have to baby sit them while they do their thing. I was also really impressed how easy it was to clean. So, even though I only have one cook under my belt, so far I give this thing two big thumbs up. Can’t wait to do more with it! So, as far as the recipe goes, I made some very traditional pork carnitas, that I served on yellow corn tortillas, with homemade pico de gallo and a avocado crema. Give it a try and let me know what you think!
Instant Pot Carnitas w/ Pico de Gallo and Avocado Crema
Prep time: 30m | Cook time: 1hr | Total time: 1hr30min | Yield: 8 servings
Ingredients
-
- 4 lbs Boneless pork butt, cut into 2" chunks
- salt and pepper
- 1 Tbsp canola oil
- 1 cup beer
- 1 head garlic, peeled and minced
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ancho chili powder
- 16 - 6" yellow corn tortillas
- Cheddar cheese, shredded
- Pico de Gallo, recipe follows
- Avocado Crema, recipe follows
Cooking Directions
- Click the “Saute” setting on the Instant Pot and let heat. While Instant Pot is heating, season pork chunks with salt and pepper. Add oil and , working in batches, sear pork — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the rest of the pork, searing until browned on all sides. Press “Cancel” to turn off the heat.
- While the pork is browning, in a separate bowl whisk together the next 9 ingredients.
- Return the browned pork and the sauce to the Instant Pot. Lock the lid in place and set the Instant Pot to pressure cooking on High for 30 min. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Then remove the lid.
- Turn your oven broiler on high. Placing a towards the top in the oven.
- Remove work with a slotted spoon and place on a rimmed backing sheet. Shred the pork with two forks then ladle some of the sauce over the pork. Put in the oven and broiler for 4-5 minutes until the works starts to brown and get crispy. Remove from oven, top with more of the sauce and toss with some tongs. Return to oven for another 4-5 min until brown and crisp. Remove from oven
- Heat and crisp the corn tortillas on a cast iron pan or baking steel. Use two corn tortillas per taco. Top with carnitas, cheese, pico de gallo, and avocado crema
Pico de Gallo
Prep time: 10m | Total time: 10min | Yield: 4-6 servings
Ingredients
-
- 3 red onion, medium dice
- 12 Roma tomatoes, medium dice
- 2 Cups cilantro, chopped
- 3 jalapenos, fine dice
- 1 lime, juiced
- 1 tsp cumin
- salt, to taste
Cooking Directions
- Put all the ingredients in a medium bowl and stir to combine.
Avocado Crema
Prep time: 10m | Total time: 10min | Yield: 1 batch
Ingredients
-
- 2 avocados
- 1 garlic clove
- 1/4 cup sour cream
- 1/4 cup water
- 1/2 tsp salt
- 1 lime, juice
- 1/4 tsp ancho chili powder
Cooking Directions
- Put all the ingredients in the bowl of a food processor and puree until smooth. Add more lime juice to adjust consistency; should be thick but still smooth enough to squeeze out of a bottle. Transfer to a squeeze bottle and use as needed.
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Crunch Wrap Supreme
Happy Valentine's Day! Nothing says I love you like Taco Bell and when I go to Taco Bell, my go-to choice is the crunch wrap supreme....they are just so freakin good. My wife came across a homemade version, so we decided to take a crack at making them and they are awesome! You can also lighten this recipe up a little bit by substituting ground chicken, using light sour cream, and switching to a whole grain wrap. Also in this post I am giving you a recipe for a taco seasoning that works well for a 1 lbs portion of ground meat. I'm not going to lie, I rarely make my own, I find it more convenient buying just a packet at a time and I don't see much of a flavor difference between homemade taco seasoning and store bought ready to go. I would assume that making your a large batch of your own taco season is more cost effective per ounce, but I haven't done the math on this yet....would be interested to see that though if somebody has it! Really simple recipe though that we tend to use as a weeknight Mexican night. Give it a try and let me know what you think in the comments below!
Taco Seasoning
Prep time: 10m | Total time: 10min | Yield: 1 batch
Ingredients
-
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 tsp cornstarch
- 2 tsp kosher salt
- 1 1/2 tsp hot smoked paprika
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
Cooking Directions
- Put all the ingredients in a small container and shake to combine. Use immediately with 1 lbs of ground meet with 2/3 cup liquid or store in an airtight container for up to 1 month.
Crunch Wrap Supreme
Prep time: 10m | Cook time: 20min | Total time: 30min | Yield: 4 servings
Ingredients
-
- 2 Tbsp canola oil, divided
- 1 lbs ground beef
- 1 serving taco seasoning below (or store bought)
- 2/3 cup water
- 4 large tortilla wraps
- 1/2 cup nacho cheese sauce
- 4 tostada
- 1/2 cup sour cream
- 1/2 cup shredded cheddar jack cheese
- 2 cups shredded iceberg lettuce
- 1 tomato, diced
Cooking Directions
- In a large saute pan heat remaining 1 Tbsp of canolo oil in a large saute pan. Add ground beef and cook until beef has browned, making sure that you crumble the beef as you cook. Drain off excess fat. Add in the prepared taco seasoning with 2/3 cup water. Simmer until sauce has thickened.
- Wrap 4 of the tortillas in a paper towel and microwave for 20 seconds until they are pliable. With the remaining tortilla use a 4" cookie cutter to create 4 small tortilla circles. If you don't have the cookie cutter, just cut out 4 circles roughly 4" in diameter.
- Working one at a time, put taco meat in the center of each tortilla. Top with nacho cheese sauce and a tostada shell. Lightly press down on the tostada shell so that the compact the meat. Spread an even amount of sour cream on top of the tostada and top with shredded cheese, lettuce and diced tomato. Place one of the small tortilla circles you cut out on top.
- Fold the edge up so that it overlaps the tortilla cirle. Continue working around the tortilla, folding up the edge as tight as possible. Repeat this process with remaining crunch wraps.
- Heat the remaining tablespoon of canola oil in a large saute pan. Working in batchs, place crunch wrap seam-side down and cook until golden brown, about 2 min (Watch the temperature of your pan, the tortillas burn really quickly). Flip and cook the other side until golden brown, another 1-2 min. Repeat with remaining crunch wraps. Serve immediately
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Guacamole
Guacamole is one of my favorite dips, right behind Galliker's french onion chip dip. It's super easy to make and just has such a great, fresh flavor...and people tend to love it so it usually goes over well. This recipe is very traditional and honestly, I don't believe guacamole should ever be over complicated....don't mess with it! This entry is a two-parter. I made a big batch of guacamole to make homemade burrito bowls one night. So my next recipe will be the burrito bowls. I figured this guacamole recipe deserved it's own post...it's that dang good!
When beginning to write this entry, my mind started thinking, where did guacamole come from? Thank god for Google, I got a pretty quick answer that I thought was intriguing.
“When you’re eating guacamole, you’re eating history that dates back to the 1500s. The Aztec empire created this spread with the same exact ingredients that local restuarants use today. The Aztecs called this saucy spread “ahuaca-mulli” which translates to avocado-mixture or avocado-sauce. Pretty creative, eh? Of course, the secret didn’t stay with the Aztecs for long.
The Spaniards encountered the Aztec people and their ahuaca-mulli while exploring the New World and knew it would be a hit back home. Unfortunately, avocados are not native to Europe so there was a problem when trying to recreate the dish for friends and family when they returned to Spain. Over the course of time, guacamole has stayed in North and South America, while back in Europe the Spanish tried to duplicate the tasty treat with substitutions for the avocado. Of course nothing could live up to the guacamole they had in their travels.
The word guacamole is derived from Nahuatl, a language from Central Mexico. Years ago “waka’mole” and “huaka’mole” were were a few different ways to pronounce gucamole. Our society and fast-paced culture has even gone so far as to shorten this word with the abbreviation “guac” written on menus and featured on signs at local restaurants.
Guacamole has always been a table pleaser, as we can see. The Aztecs believed it to be a natural aphrodisiac and with more natural monosaturated fat and protein than other fruits available, it was vital to their diet. Avocados have almost 20 vitamins and minerals and have been found to help manage heart problems and cholesterol for some people.”
Guacamole
Prep time: 15m | Cook time: 0min | Total time: 15min | Yield: 3 cups
Ingredients
-
- 2 rip Hass avocados
- 2 tsp lime juice
- 2 Tbsp cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1/2 jalapeno, including seeds, finely chopped
- 1/4 tsp kosher salt
Cooking Directions
- Cut the avocado in half and then remove the pit. Scoop the avocado flesh out and place in a medium bowl. Toss and coat with lime juice.
- Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved
- Fold in the remaining ingredients and mix well. Taste the guacamole and adjust seasoning if necessary.