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Cinco de Mayo Recipe Round-up!

8 Cinco de Mayo recipes from Karista's Kitchen

There is nothing more delicious than a blog post filled with Mexican and South American inspired recipes.  The rich, bold and spicy flavors remind me summer is on the horizon and it makes this chef delirious with anticipation.  Outdoor grilling, fresh local summer produce, casual dining, flip flops or barefoot; it positively makes me giddy just thinking about it.

Cinco de Mayo is Monday, May 5th and to celebrate,  I’ve got a fabulous line up of festive recipes.   So sit back, relax, fire up that grill, shake up a tasty cocktail and enjoy the deliciousness of the season.

 

Spicy Cabbage Salad

The Dreamiest Chocoflan

Slow Braised Barbacoa with Cucumber Avocado Salsa

Spicy Black Bean Soup with Lime Crema and Avocado

Roasted Chicken Tacos with Spicy Avocado Crema

Enchiladas Poblano with Spanish Rice Cakes

Roasted Sweet Potato and Black Bean Salad

Smoked Salmon Wonton Tacos

 

Happy Cinco de Mayo!

Delicious Wishes and Loads of Love,

Karista

 

 

 

 

Chicken Karista's Kitchen Kid Friendly

Turkey Recipe Round-up

Turkey Enchiladas with Pumpkin and Swish Chard

Leftover Thanksgiving turkey doesn’t have to end up in sandwiches – although I’m a huge fan of the turkey, cranberry and Havarti Panini.  There are so many lovely and delicious recipes for Thanksgiving turkey I thought I’d share a few of my favorites with you.

Turkey Tacos with Cranberry Salsa and Cream Cheese from Mountain Mama Cooks

Turkey Salad and Warm Clementine Dressing from Chef Jamie Oliver

Turkey and Sweet Leek Pie from Chef Jamie Oliver

Turkey and Dumplings from Alaska From Scratch

Rustic Turkey Pot Pie from A Beautiful Bite

One last Bennett Crew favorite… Turkey, Pumpkin and Swish Chard Enchiladas Verdes. 

Wishing you all a most Delicious Thanksgiving Holiday!

Loads of Love,

Karista

Turkey Enchiladas Verdes with Roasted Pumpkin and Swiss Chard

This recipe can be as simple or as complex as you’d like.  If you’re in a pinch for time use your favorite jarred Salsa Verde, about 2 cups (I completely adore Frontera Brand).  If you prefer to make your own, I’ve included the recipe.

It appears a lengthy recipe, but it’s really very simple.  I’ve been a bit wordy and tried to write the directions in stages.  To keep things as simple as possible.

This also makes a fabulous vegetarian Pumpkin and Swiss Chard Enchiladas Verdes.  If for some reason you really are tired of turkey.

Serves 4-6

Ingredients

For the Salsa Verde: (or if in a pinch, I like Rick Bayless Frontera Brand Salsa Verde products)

2 cans tomatillos

½ cup diced onions

2 cloves garlic, minced

½ cup chopped fresh cilantro

1 jalapeno, roasted and seeded

½ cup water or chicken broth if needed

Salt to taste

For the Enchilada filling:

2-3 cups chopped roasted turkey

1 sugar pie pumpkin (or use leftover sweet potatoes)

1 small bunch Swiss chard, washed and trimmed of stalks and coarsely chopped

1 small white onion, chopped

½ cup chopped fresh cilantro

½  teaspoon ground cumin

½  teaspoon ground coriander

Salt and pepper to taste

1-2 cups shredded Jalapeno Jack cheese

10-12 corn tortillas

Chopped green onions for garnish

For the Crema:

1 cup sour cream

1 lime juiced

¼ teaspoon ground coriander

¼ teaspoon ground cumin

1/4 teaspoon cinnamon

Salt and pepper to taste

Whisk together all ingredients and set aside.

To prepare the Salsa Verde:

Place the tomatillos in a blender or food processor and puree.

Add a little oil to a medium sauce pan over medium heat and sauté the onions and garlic until wilted.

Stir in the pureed tomatillos, cilantro and jalapeno and let it simmer on low for about five minutes, adding water or chicken broth if necessary.  Set aside while preparing the enchiladas.  Reserve ½ cup to top the enchiladas.

To Roast the Pumpkin:

Preheat the oven to 400F.  Slice the stem section off the squash first and then slice the squash in half (very carefully).  Scoop out the seeds.

Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan.   Bake for about 20-30 minutes or until the squash is tender and skins are a little toasted.  You will want the pumpkin a little firmer than if you were roasting for a pie.

Once the pumpkin has cooled, peel it and slice it or crumble into pieces.

Sauté the Swiss Chard in a large skillet over medium heat with just a bit of oil.  Once it has wilted, but not watery, transfer the wilted chard to a large bowl.  Mix in the turkey, chopped onion, chopped cilantro, cumin, coriander and 1 cup of shredded cheese.  Season to taste with salt and pepper.

Pre-heat the oven to 350F.

Heat the tortillas in a stove top steamer, or use the steamer function on a rice cooker or you can always pop the tortillas one or two at a time into the microwave for about 10 seconds.  You need the tortillas soft so they will roll and not tear.  Keep the tortillas covered and warm until you use them.  If they firm up, steam or microwave a little more.

Ladle a little sauce in the bottom of a 9×13 baking dish.  Take a tortilla and fill one end with a few pieces of pumpkin, a spoonful of filling and roll. Continue this until your baking dish is full or you’ve run out of tortillas.

Ladle a cup or so of Salsa Verde over the enchiladas.  Then ladle the crema over the salsa verde.  Sprinkle the remaining shredded cheese over the crema and bake for about 20 minutes or until the enchiladas are heated through.  Let them cool for a few minutes and then garnish with green onion and serve.

 

 

 

 

Chicken Karista's Kitchen Kid Friendly

Chicken Avocado Tortilla Torta

chicken avocado tortilla torta

Oh for the love of all things Avocado.  I’m on an intense avocado kick these days.  I feel like adding avocado to everything.

Actually, Suzie Q, my youngest, made that very comment the other day.  “Mom, you add avocado to everything.  Next it’ll be in our dessert”.   Hmmm… I just came across ice cream prepared with avocado.  Trying that one next. 🙂

Avocado lends a creamy and sometimes buttery texture to dishes.  It’s not terribly aromatic but it can taste of olive oil and fresh grass when eaten ripe.

chicken avocado tortilla torta

I love it sliced on a bed of wilted spinach and topped with poached or pan-fried farm fresh eggs. I also add diced avocado to my Mexican stuffed peppers which eliminates the need for extra cheese.  When the avocado is heated the texture becomes a bit creamy,  just like warm or melted cheese.

Avocado is perfectly delicious added to my ceviche, tacos and sandwiches.  I keep a squishy, ripe one on the counter for spreading like mayonnaise.  During the summer months I love an heirloom tomato and avocado sandwich with just a sprinkling of my favorite gourmet salt.

So of course when I was whipping up this chicken torta, I had to add avocado.  Combined with fresh cilantro, white onion, salsa Verde and Cotija cheese… fresh, clean flavors that deliciously marry well together.  Made dinner feel just a little bit special.

Tank thought so too.  My oldest gal captured this picture of Tank.  Waiting patiently, staring down the deliciousness, while I was working to snap a food photo.  What can I say,  he cracks me up!

cairn terrier, food photography

Tank Waiting Patiently

Delicious wishes and loads of love!

Karista

Chicken Avocado Tortilla Torta

Serves 6

Ingredients

2 cups small cubed or shredded cooked chicken

½ white onion, small diced (about 1 cup)

½ cup chopped fresh cilantro

1 teaspoon chili powder

1 teaspoon ground cumin

Salt and pepper to taste

2-3 cups diced avocado, tossed gently with a little lime juice (approx 2 avocados)

12-18 corn tortillas, sliced in half

2-3 cups salsa Verde (green enchilada sauce, Hatch is a quality brand I recommend) (recipe below for when tomatillos are in season.  I do recommend canning tomatillos during the summer for delicious salsa Verde year round.)

2 cups cotija cheese

1 cup mozzarella or creamy farmer’s cheese, Mexican Queso

Directions

Heat the oven to 375F.

You will need an 8×8 or 9×13 baking dish.  I like a deep dish torta so I use the 8×8.  But the 9×13 also works well.

In a large mixing bowl, mix together the cooked chicken, white onion, fresh cilantro, 1 cup crumbled cotija cheese, chili powder and cumin.  Season to taste with salt and pepper.  Very gently fold in the diced avocado.

Pour the salsa Verde in a bowl large enough to dip the halved tortillas.  Dip 4-6 tortilla halves and place them in the bottom of the baking dish.  You will feel like you’re making a lasagna.

Sprinkle with the chicken avocado mixture and then dip a few more tortilla halves into the salsa Verde and arrange on top of the chicken avocado mixture.  Repeat with the layering process until you have used all your chicken avocado mixture.  I can usually get three layers in an 8×8 pan.

Be sure to end the layers with salsa Verde dipped tortillas.  Sprinkle with Mozzarella and remaining Cotija cheese.

Bake uncovered for about 20-30 minutes or until the top is golden brown and sides are bubbly.  Let the torta stand for about 5 minutes before serving.

I love this dish with Cabbage and Cucumber slaw.  I’ve listed the recipe below.  Enjoy!

Fresh Salsa Verde

Ingredients

2 cans tomatillos (I prefer Hatch brand)

½ cup diced onions

2 cloves garlic, minced

½ cup chopped fresh cilantro

1 jalapeno, roasted and seeded

½ cup water or chicken broth if needed

Salt to taste

Directions

Place the tomatillos in a blender or food processor and puree.

Add a little oil to a medium sauce pan over medium heat and sauté the onions and garlic until wilted.

Stir in the pureed tomatillos, cilantro and jalapeno and let it simmer on low for about five minutes, adding water or chicken broth if necessary.   Take it off the heat and set aside until needed.  Or refrigerate for up to 3 days.

 

Cabbage and Cucumber Slaw

Serves 4-6

Ingredients

1 small to medium head Napa cabbage, halved and then sliced so you get ribbons of cabbage.

1 large cucumber, sliced (peeled if you like)

4-5 green onions, sliced

½ cup fresh chopped cilantro (optional)

½ cup mayonnaise

2 tablespoons lemon or lime juice

1-2 teaspoons sugar or agave

Dash of Sriracha or hot sauce to taste

Salt and pepper to taste

Directions

Whisk together the mayonnaise, citrus juice, sugar and Sriracha.  Season with salt and pepper to taste.

Toss the dressing with the cabbage and then layer the cucumber, green onion and cilantro on top.  Serve and enjoy!

*my family likes a well dressed slaw so I often double the dressing recipe.  But I think it tastes great lightly dressed.

Appetizers Halibut Karista's Kitchen Kid Friendly Seafood Shrimp

Mixed Seafood and Avocado Ceviche

ceviche with halibut, bay shrimp, cilantro, white onion, sriracha, and avocado

Mixed Seafood and Avocado Ceviche

I’ve forgotten how much fun it is to take a road trip.  Cruising down the highway to some cool tunes, aptly selected and managed by my teenage daughter.

Stopping for a coffee and then a little snack. Talking, laughing, reminiscing about my daughter’s childhood and the adorable things she did and said when she was little.

Thought provoking discussions about life, love and the pursuit of dreams; and how my little girl will someday help shape the world and make it a better place.

All the while driving through cities and the green valley floor; over the rugged mountains to the end of the road that lead to the blue-gray Pacific ocean.  A magnificent vision.

Angry storm clouds rolling past with wind and light rain, as if to say winter isn’t leaving just yet.  It was beautiful.  Magical.

oregon oceanside

My Sassy Gal, The Photographer

After sharing such a lovely few hours with my daughter, once we arrived to our destination she was ready to kick off her shoes, lounge in her room and watch a movie.  Most likely, while texting or snap chatting her friends about how they were enjoyng their spring breaks.

With the Sassy Gal happily lounging in her room, Ranger Craig and I were ready to explore the little seaside village.  First things first, we found a pub.  The cutest Irish pub with the freshest seafood, and of course, beer.

A festive little pub filled with cheerful souls that made me want to stand on my chair and sing an Irish tune.  But I didn’t.  I gracefully refrained.  Although, I’m sure Ranger Craig wouldn’t have minded.  He’s watched me sing a tune or two.  Thankfully he’s charmed by my somewhat overzealous personality.

Home again, home again and dreaming of the ocean, I decided it was time to bring out the ceviche recipe.  It’s a permanent resident in my frig most of the summer.  Typically prepared with different ingredients depending on my food mood or what I found at the Farmer’s Market.

I hope you love the ceviche so much, it makes you want to stand on your chair and sing an Irish tune. 😉

Mixed Seafood and Avocado Ceviche

Feel free to add in your favorite ingredients.  Sometimes I add diced cucumber, diced red pepper, diced mango or diced pineapple.  Just for fun.

Ingredients

1lb fresh pacific halibut, diced into small bite sized pieces

½ lb bay shrimp

1/2 cup white onion, small diced (1 small – medium onion)

5-6 fresh Roma tomatoes, seeded and diced

1 teaspoon or more of Sriracha hot sauce

1/4 cup fresh chopped cilantro (add additional cilantro if desired)

Fresh lime juice, enough to cover the diced halibut (about 1/2 cup)

sea salt and pepper

1 ripe avocado, diced

Directions

Place the diced halibut and lime juice in a glass or non-reactive bowl. Let the halibut marinate refrigerated for about an hour or two until the small halibut pieces have been cooked through.

Once the halibut is done, drain the all the liquid and then place the halibut back in the glass bowl.

Add the diced onion, tomatoes, bay shrimp and cilantro. Toss gently with the Sriracha and season with salt and pepper to taste.

Before serving squeeze lime juice over the avocado and then gently fold into the ceviche.

Serve with blue or yellow corn chips as an appetizer or light dinner.  But my favorite way to enjoy this ceviche is in warm tortillas as tacos!  Top with a little Cotija or Mexican cheese and a dollop of sour cream if desired.

Recipe from karistaskitchen.com

Beef Karista's Kitchen Kid Friendly

Slow Braised Barbacoa with Cucumber Avocado Salsa

slow braised barbacoa with cucumber avocado salsa I’ve been trying to write this post for at least a week.  I’d like to think my days are so filled with exciting and essential work, of momentous proportions, that I had to continuously delay this post.

Nope.  Just my beautiful life.  Work, family, chasing chicken gals who escape their chicken yard, chasing Tank down the street because he thinks he’s a hunting dog (I do a lot of chasing), making the 20 weekly trips to the market ( I exaggerate a bit, but not by much) and the mountain of test recipes that go awry and end up in the garbage.  Or in Tanks food bowl.

Slow Braised Barbacoa with Cucumber Avocado Salsa

Slow Braised Barbacoa with Cucumber Avocado Salsa

Thankfully, one recipe that didn’t go awry was this beautiful slow braised beef.  Barbacoa is the Mexican version of our barbecue.  Slow braised, lightly spiced and scented with earthy, smoky flavors of unsweetened cocoa and chipotle chili powder.  Topped with spring shades of green cucumber and avocado salsa that balances the rich and decadent dish with bright and refreshing flavors.

Just a little sunshine on the palate while waiting for the summer sun.

Delicious Wishes and Loads of Love,

Karista

Slow Braised Barbacoa with Cucumber Avocado Salsa

Serves 6-8

Ingredients

3 lbs Beef Brisket

Vegetable oil

Salt and pepper

1 tablespoon unsweetened Cocoa

½ heaping teaspoon chipotle chili powder

1 teaspoon dried Mexican oregano (or Italian)

½ cup tomato sauce

1 cup red wine (or 1 cup beef broth with 1 tablespoon red wine vinegar)

1 white onion, chopped

3 cloves garlic, smashed

1 cup water, reserved

To Serve:

Corn tortillas

Crumbled Cotija cheese

Cucumber Avocado Salsa (recipe below)

Directions

In a small bowl mix together the unsweetened cocoa, chipotle chili powder, dried oregano and a pinch of salt and pepper.  Set aside.

Heat the oven to 325F.  Heat a Dutch Oven with a tablespoon or two of oil over medium high heat.  Season the brisket with salt and pepper and brown on both sides.

Once the brisket is browned, transfer to a dish and turn the heat down to medium.  Add the onions and sauté until wilted.

Then stir in the garlic, tomato sauce, wine or broth and seasonings.  Add the brisket back into the Dutch oven tossing to coat in the sauce and bring the mixture back to a lively simmer.

Place the Dutch oven in the pre-heated oven and let it cook for about 1 ½ – 2 hours, until the brisket is fork tender.  After about 45 minutes of cook time, check for liquids.  If the pot seems to dry add about ½ cup water to the brisket.  Adding the full cup if needed.

Once the brisket is done, shred for tacos.  Serve with corn tortillas, cotija cheese and Cucumber Avocado Salsa.

Cucumber Avocado Salsa

1 cucumber, small dice

1 avocado, small dice (I use an avocado that isn’t overly ripe)

Handful of cilantro, chopped

Squeeze of lime juice

Salt to taste

Gently toss the cucumber, avocado, cilantro and lime juice together.  Season to taste with salt.

For another fabulous Barbacoa recipe check out http://www.mountainmamacooks.com/2013/03/lightened-up-sweet-pork-barbacoa-slow-cooker-recipe/

Chicken Karista's Kitchen Kid Friendly

Turkey, Pumpkin and Swiss Chard Enchiladas Verdes

Turkey Enchiladas Verdes

Many thanks to my Suzie Q who donned an apron and held the plate for this picture. 🙂

Enchiladas seemed the perfect dish for my leftover Thanksgiving turkey this year.  Combined with the lone pumpkin left on my kitchen counter and some fresh Swiss chard from a local farm, Turkey Enchiladas Verdes is our follow-up feast.

I know you’ll be giving thanks this post is short and sweet. I realize I’ve gone long the last few posts.  I’m terribly chatty in person but rarely on paper. 😉

Off to help decorate the family Christmas tree, while we watch Elf (one of our favorite Christmas movies) and eat Turkey Enchiladas Verdes!

Wishing you all a most delicious Holiday Season.

Loads of Love,

Karista

Turkey Enchiladas Verdes with Roasted Pumpkin and Swiss Chard

This recipe can be as simple or as complex as you’d like.  If you’re in a pinch for time use your favorite jarred Salsa Verde, about 2 cups (I completely adore Frontera Brand).  If you prefer to make your own, I’ve included the recipe.

It appears a lengthy recipe, but it’s really very simple.  I’ve been a bit wordy and tried to write the directions in stages.  To keep things as simple as possible.

This also makes a fabulous vegetarian Pumpkin and Swiss Chard Enchiladas Verdes.  If for some reason you really are tired of turkey.

Serves 4-6

Ingredients

For the Salsa Verde:

2 cans tomatillos

½ cup diced onions

2 cloves garlic, minced

½ cup chopped fresh cilantro

1 jalapeno, roasted and seeded

½ cup water or chicken broth if needed

Salt to taste

For the Enchilada filling:

2-3 cups chopped roasted turkey

1 sugar pie pumpkin

1 small bunch Swiss chard, washed and trimmed of stalks and coarsely chopped

1 small white onion, chopped

½ cup chopped fresh cilantro

½  teaspoon ground cumin

½  teaspoon ground coriander

Salt and pepper to taste

1-2 cups shredded Jalapeno Jack cheese

10-12 corn tortillas

Chopped green onions for garnish

For the Crema:

1 cup sour cream

1 lime juiced

¼ teaspoon ground coriander

¼ teaspoon ground cumin

1/4 teaspoon cinnamon

Salt and pepper to taste

Whisk together all ingredients and set aside.

To prepare the Salsa Verde

Place the tomatillos in a blender or food processor and puree.

Add a little oil to a medium sauce pan over medium heat and sauté the onions and garlic until wilted.

Stir in the pureed tomatillos, cilantro and jalapeno and let it simmer on low for about five minutes, adding water or chicken broth if necessary.  Set aside while preparing the enchiladas.  Reserve ½ cup to top the enchiladas.

To Roast the Pumpkin:

Preheat the oven to 400F.  Slice the stem section off the squash first and then slice the squash in half (very carefully).  Scoop out the seeds.

Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan.   Bake for about 20-30 minutes or until the squash is tender and skins are a little toasted.  You will want the pumpkin a little firmer than if you were roasting for a pie.

Once the pumpkin has cooled, peel it and slice it or crumble into pieces.

To Sauté the Swiss Chard in a large skillet over medium heat with just a bit of oil.  Once it has wilted, but not watery, transfer the wilted chard to a large bowl.  Mix in the turkey, chopped onion, chopped cilantro, cumin, coriander and 1 cup of shredded cheese.  Season to taste with salt and pepper.

Pre-heat the oven to 350F.

Heat the tortillas in a stove top steamer, or use the steamer function on a rice cooker or you can always pop the tortillas one or two at a time into the microwave for about 10 seconds.  You need the tortillas soft so they will roll and not tear.  Keep the tortillas covered and warm until you use them.  If they firm up, steam or microwave a little more.

Ladle a little sauce in the bottom of a 9×13 baking dish.  Take a tortilla and fill one end with a few pieces of pumpkin, a spoonful of filling and roll. Continue this until your baking dish is full or you’ve run out of tortillas.

Ladle a cup or so of Salsa Verde over the enchiladas.  Then ladle the crema over the salsa verde.  Sprinkle the remaining shredded cheese over the crema and bake for about 20 minutes or until the enchiladas are heated through.  Let them cool for a few minutes and then garnish with green onion and serve.

Karista's Kitchen Kid Friendly Pork

Slow Cooked Mexican Pork with Cilantro Slaw

Slow Roasted Mexican Pork Tacos

Slow Cooked Mexican Pork Taco with Cilantro Slaw

After culinary school I shunned my slow cooker.  Tsk, tsk!  I’d never use such an appliance again.  After all, real chef’s didn’t use a slow cooker.  Right?

Then I started my business, had two small children, a husband, a dog and a very complete and busy life.  After a few attempts of Dutch oven cooking after a busy work day, which made dinner so late my kids were asleep by the time it was done,  I decided I should give the slow cooker another shot.

I adored my Dutch oven and braised dishes were my favorite things to prepare in those days.  So why not apply the same browning technique when using the slow cooker?  Of course it worked beautifully and I finally resolved my love hate relationship with my slow cooker.

Browning is certainly not a new technique and I’m sure some brilliant chef somewhere had discussed the browning technique prior to using a slow cooker.   However, fresh out of culinary classes,  I most likely had my head buried in the culinary sand and wasn’t listening.  Which of course made me “late to that party”.   When I finally arrived,  slow cooker meals made an appearance on my dinner table once again.  Which made my family so happy they could eat dinner prior to midnight.

The key to a succulent and delicious slow cooked meal is browning your meat prior to cooking.  This technique applies to most methods of cooking meat, but, it is extremely important when slow cooking or braising.  Browning the meat creates flavor, richens the dish and gives the slow cooked meal more complexity and intensifies flavor.

This is one of the Bennett Crew’s favorite slow cooker meals.  It’s great for the family and works just as well for casual dinner guests.  Serve with warmed corn tortillas, shredded pepper jack cheese or Cotija, sliced avocado or guacamole, your favorite salsa and a quick Mexican slaw.

Slow Cooked Mexican Pork with Cilantro Slaw

Serves 4-6

Ingredients

1 3-4 lb boneless (optional bone in) Pork butt (shoulder) cut into 4 large pieces

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika (not sweet)

1 teaspoon Coriander (either seeds crushed or ground)

1 tablespoon kosher salt

2 teaspoons cracked black pepper

1 28oz can good quality diced tomatoes or 3 large summer tomatoes, chopped

6 gloves garlic crushed and lightly chopped

1 white onion sliced

A small handful of fresh cilantro

For Cucmber Cilantro Slaw:

1 small head cabbage thin sliced ( I like using Napa cabbage but regular cabbage is fine)

1/3 C chopped cilantro

1/2 cup diced fresh cucumber (if you don’t like cucumber feel free to omit, but it does taste refreshing with the spicy pork)

1 small lime juiced

1/4 cup mayonaise

1 tsp sugar

Dash of Sriracha or hot sauce

Salt to taste

Mix together the mayo, lime juice, sugar, dash of hot sauce and season to taste with salt and pepper.  Just before serving, toss the dressing with the cabbage, cilantro and cucumber and serve with the tacos.

Serve with:

Salsa

Warm corn tortillas

Mexican style fresh cheese, Cotija or Pepper Jack Cheese

Lime wedges

Avocado slices (this is great during the summer months)

Directions 

Mix together the chili powder, cumin, coriander, smoked paprika, salt and pepper.  Heat a little oil in a Dutch oven or heavy skillet on medium high and brown your pieces of pork.  Once the pork is browned transfer to a slow cooker and rub with spice mixture.

Next add the crushed garlic, sliced onions, chopped tomatoes, and fresh sprigs of cilantro.  Set your slow cooker on low for 7-8 hours.

Once the pork is done, warm your corn tortillas either in the oven or stove top.  Mix the slaw together just before serving.  Shred the pork and place on a platter and serve with the tortillas, slaw, and condiments for a delicious fiesta.