a few recipes you *must* try

I tried a couple new recipes and tweaked the ingredients a bit, more to my liking. You'll love them. I promise. If you don't then somethings wrong with you! *smile* I rarely cook with pork but this was one recipe I was willing to try. I suppose a beef roast could be used as well, or even chicken although I despise the texture of crock-pot chicken. Up to you, but *do* try this recipe with pork first. I've also included the recipe I use for tortillas. I don't use lard. This recipe calls for a scant amount of vegetable oil which I much prefer. If you have questions about the recipes or process, ask away.

Southwestern Sweet Shredded Pork
3-4 lb pork butt
½ cup salsa
1 cup brown sugar
lime juice and zest from remaining half lime (see dressing recipe)

Place the pork butt in the crock-pot. Pour the salsa over the meat, then the lime juice and zest and finally the brown sugar. Cook all day on low then shred the pork when it’s done.

Cilantro Lime Dressing
1 1/3 cups sour cream
¾ cup mayo
1 bunch cilantro (chopped)
1 package dry ranch dressing mix
4 Tablespoons mild green chilies
2 cloves garlic (peeled)
¼ teaspoon Tabasco

a few turns of fresh cracked pepper
juice of 1 ½ limes (use the remaining half for pork)
zest from one lime

Mix all ingredients together in a blender and serve on top of the pork. I keep my dressing in a squeeze bottle for easy drizzling. You can find it hErE. This dressing is the most beautiful mint green color.

Prepare these two recipes for tacos using corn or flour tortillas, enchiladas or salad. Have some extra cilantro leaves on the table as well as sour cream, avocado, black beans and orange slices.

To prepare a salad using the pork, place fresh & crisp greens on a plate, add chopped tomato and scallion, shredded pork, avocado cilantro-lime dressing then toasted pine nuts. The dressing is amazingly delicious for fresh vegetables, too! MmMmm.

Flour Tortillas
(makes 8-12, I typically make 10, each about 5.5 inches in diameter)

2 cups flour
1 ½ teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
¾ cup warm milk (not hot!)

Combine the flour, baking powder and salt in a mixing bowl (I use my KitchenAid & dough-hook). Warm the milk and add the vegetable oil then pour it over the flour mixture with the mixer running until the mixture is a loose, sticky ball. Knead in the mixer for about 20 seconds. Place some plastic wrap over the bowl and let it rest about 20 seconds.

Break off 8 sections (or more for smaller tortillas) and roll them into balls in your hands. Place each ball on a plate (not touching) and cover with the plastic wrap. Let it rest for 10 minutes.

Take one ball at a time, careful to cover the others with plastic wrap, and pat it out into a 4-inch circle. Place the circle of dough on a floured board and roll with a rolling pin from the center until it’s thin and about 7 inches in diameter (5 inches if you’re making smaller tortillas). Don’t overwork the dough.

Keep rolled-out tortillas covered until ready to cook.

In a dry skillet heated on high, cook each tortilla about thirty seconds on each side. It should bubble and turn light brown in spots.

Keep cooked tortillas covered, wrapped in a napkin or foil until you’re ready to eat.