Smothered Sweet Pork Burritos

2 ½- 3 lbs  pork (any cut will work)

1 pkg (10 count) flour tortillas

2 cans (15 oz) mild green enchilada sauce, divided

½ c. brown sugar

1 - 15 oz. Can black beans, rinsed well

1 bunch cilantro, chopped (optional)

1/3 lb. Montery jack cheese (or cheddar), grated

Garnishes: chopped tomatoes, lettuce, sour cream, guacamole

                  salsa, cilantro dressing below

Cut pork into large cubes and place in crock pot with ½ c. water.  Season with salt, pepper & garlic powder.  Cook on high 4 hours or low 8 hours, until well done.  Remove meat and drain.  Shred meat using two forks and place in bowl.  Stir in ½ c. green enchilada sauce and brown sugar.  Heat oven to 350°.  Spray 9x13 dish with Pam.  Warm tortillas. Pour ½ c. green chili sauce on bottom of the dish.  Place 1/4-1/3 c. meat mixture in middle of tortilla, add 1-2 Tbsp. Black beans and 1-2 tsp. chopped cilantro.  Roll and place seam side down in dish.  Repeat with remaining tortillas.  Pour 1 ½ - 2 c. green enchilada sauce over burritos and sprinkle with cheese.  Cover with foil and bake 25-30 min. or until cheese is melted and burritos are heated through.  (Serves 6-8)

Cilantro Ranch Dressing (Café Rios)

1 pkg. dry Hidden Valley Ranch Dressing mix

2 tomatillos, quartered

1 clove garlic

½ bunch cilantro, including stems

1 jalapeno, seeded

juice of one lime

Make Ranch dressing according to package direction except only use half of the milk called for.  Put everything in a blender and mix well.  Chill.

Crockpot Chicken Tacos

2-3 chicken breasts

1 can chicken broth

1 pkg. taco seasoning

1 cup salsa

1 can corn, drained

1 can black beans, drained

1 cup sour cream

½ cup shredded cheese

Shredded Chicken

 Place first 6 ingredients in the crockpot for 3 to 4 hours on HIGH. Just before serving, shred Chicken, and mix in the sour cream and shredded cheese.  Top with cheese, lettuce, tomatoes, onions, salsa, avocados, and anything else that sounds good.

Cook’s Note:  It will be runny. I like to fry up scones and make Navajo tacos.  My husband eats it like soup so you could try that too:)

If you don't want it to be as soupy, you can leave out the chicken broth.  It is still runny but less so.

Smothered Coronado Burritos

Super easy crockpot meal. I like to serve rice along with it to soak up the sauce. Also, adding jalapenos to the crockpot gives it a nice kick as well.

Chile Colorado Burritos

 Ingredients:
1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1 large can mild (red) enchilada sauce (at least 19 oz.)
 2 beef bouillon cubes
1 can refried beans (I prefer refried black beans that I find in the Hispanic part of the grocery store)
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese

Directions:

1. Put beef pieces into crock pot. Top with crushed bouillon cubes and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.
2. When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
3. Make sure beans are warmed through. You can use canned refried beans or the recipe I provided you with.
4. Smear about 2 heaping spoons worth of beans on to the center of each tortilla. Add about 1/2 cup of beef, give or take, and roll into a burrito.
5. Place burritos into a greased 9x13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them. Place cheese on top.
6. Broil until cheese becomes bubbly, approx. 2-4 minutes.
7. This recipe makes about 5-7 burritos depending on how big you make them.