Category Archives: Mexican

instapot chicken ‘carnitas’

  • 1 TBSP olive oil
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 TBSP cumin
  • 1 TBSP oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup | 60 ml orange juice (or pineapple juice)
  • 1/4 cup | 60 ml lime juice
  • 1/4 cup low-sodium chicken stock
  • 1 pound boneless, skinless chicken thighs (or breasts)
  • 1 TBSP corn starch


  1. Add the olive oil to the Instant Pot. Press the “Sauté” button. Once the oil is warm add the onion. Cook, stirring occasionally, until the onion is fragrant and soft, about 5 minutes. Add the garlic and stir for another minute.
  2. Mix the cumin, oregano, salt, pepper and chili powder together.
  3. Stir in the orange juice, lime juice, chicken stock and spice blend. Mix to combine. Add the chicken to the pot and stir to coat.
  4. Press the “Keep Warm/Cancel” button to stop the sauté function. Secure the lid and make sure the steam valve is closed. Press ‘Manual’ and set the timer to 8 minutes.
  5. After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 minutes before releasing the steam valve.
  6. Remove the lid of the instant pot. Transfer the chicken to another container and shred with forks.
  7. Turn the Instant Pot to saute and bring the juices to a boil. Reduce by half.
  8. Stir cornstarch with cold water to make a slurry. Once combined, pour into sauce reduction and stir quickly to combine. Remove promptly and pour over shredded chicken.

Adapted from A Saucy Kitchen

shredded pork soft tacos


Photo by Lisa Aragon Duque


  • 1 (3-4 lb) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 2 inch pieces
  • 6 (3 inch) strips orange zest plus 1/2 cup of juice (we have also made this with tangerines and it has been even more delicious)
  • 2 onions (chopped fine)
  • 1 TBSP minced canned chipotle chili in adobo sauce
  • 1 TBSP minced fresh oregano (or 1 tsp dried)
  • 1 TBSP sugar
  • 1 tsp ground cumin
  • salt and pepper
  • 1 bay leaf
  • 2 TBSP lime juice, plus lime wedges for serving
  • 1 1/2 TBSP cornstarch
  • 18 (6 inch) corn tortillas, warmed or 8 large flour tortillas
  • Optional: Thinly sliced radishes, tomatoes, lettuce, cilantro, guacamole for garnish


  1. Combine pork, orange zest and juice, 1.5 onions, chipotle, oregano, sugar, cumin, 1 tsp salt, 1/2 tsp pepper, and bay leaf in multicooker.
  2. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 25 minutes. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, and then carefully remove lid, allowing steam to escape away from you.
  3. Remove pork from instapot. Discard orange zest and bay leaf. Shred any remaining large chunks with two large forks.
  4. Let braising liquid settle, then skim excess fat form surface using large spoon. Combine cornstarch with 1 TBSP water to make a slurry. Add slurry to juices and using highest saute or browning function, cook until sauce thickens (usually within a minute of when liquid boils). Stir lime juice into pork and season with salt and pepper to taste. Add sauce to taste. Serve pork with warm tortillas, chopped onion, cilantro, radishes, and lime wedges.

This recipe also works great spooned over rice, if you find yourself without tortillas handy because supermarkets have been cleaned to the bone because of an ongoing pandemic.


Lock lid in place and open pressure release valve. Select low slow cook function and cook until pork is tender, 2 to 3 hours (if using Instant Pot, select high slow cook function and increase cooking range to 7 to 8 hours). Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

nutritional information: Not available
yield: 6-8 servings (serving size: 1 bowl)
time: 1 hour 45 minutes pressure cooker
(4 hours slow cooker)
source: Multicooker Perfection from America’s Test Kitchen (page 114)

sausage and velveeta spicy dip


1 lb Velveeta Cheese, cubed
1/2 lb Spicy Pork Sausage (browned, crumbled and drained)
1/2 lb Ground Beef (browned, crumbled, drained)
1 Large onion, diced and sauteed
Pickled Jalapeno Peppers chopped, to taste (we use chipotle peppers in adobo)
1 can of Cream of Mushroom Soup (we didn’t use this)
1 can Mexican Stewed Tomatoes, chopped with juice (or regular tomatoes with adobo or salsa if it’s easier)


In a large dutch oven, cook the sausage and ground beef, drain well, set aside. In the same pot, saute onions until soft but not brown, set aside with meat. Add the cheese to the pot, stirring on low heat until melted. Add all other ingredients including the meat and onions. Stir until well combined. Pour into Crock pot, serve hot with Tortilla chips

nutritional information: not available
yield: N/A
time: 30 min
source: Regina

mexican pork chops



4 butterfly cut loin pork chops (2 pounds)
1 tablespoon canola oil

Spice Rub Mixture

2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons brown sugar or Splenda Brown Sugar Blend
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1-2 teaspoons ground cayenne pepper
1 teaspoon ground cinnamon
1/2, teaspoon salt


Mix all the ingredients for the spice rub.

Dredge the pork chops through the spices, coating both sides. Preheat the oil in a skillet on medium-high heat. Place the pork chops in the skillet, reduce heat to medium, and cook about 4 minutes on each side, until well browned.

nutritional information: not available


yield: 4 servings (serving size: 1 chop)
time: 10 min hours
source: DASH Diet Weight Loss Solution, p. 184

pork carnitas


2 pounds boneless pork shoulder/ butt (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano (we use Uruguayan adobo)
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1/2 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half (we used a few tangerines)
3 tablespoons vegetable oil


Rinse and dry the pork. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the tangerines and add the halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

nutritional information: not available


yield: 6 servings (serving size: N/A)
time: 6-8 hours