Quesadillas anyone? Maybe Tacos first...

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Hello and may it be a good pleasant day. I am not all that privy to the crockpot. Though I’ve been curious, I’ve never taken the time to master the art of the one pot meal. That doesn’t mean I’m not aiming for a good crockpot meal fit. Given I really like pork and needed to cook up the 5 lb pork tenderloin.

Big ol’ tenderloin
  • Bone or Chicken broth
  • Salt (season at your own discretion)
  • Black Pepper
  • Pueblo Green Chili powder
  • Garlic (powder or fresh(4/5 cloves finely chopped)
  • Onion powder
  • Cayenne
  • 6 cups of water
  • 1 cup Chopped cilantro

I start with a high heat on the crockpot after seasoning meat and adding water to the basin. I tend to cook at this heat for three hours. Given it’s the crockpot, it leaves me ample time to make rice, beans, or any other creation that comes to mind.

Fudging Cilantro!

I flip the pork loin at an hour and thirty minutes while breathing in the fine smells that permeate the kitchen air. Personally I don’t know if I enjoy making this for the large array of cooking options following or the aromas. Regardless, it’s an easy recipe that takes little to be left undone.

After three hours I drop it down to low heat and wait another 45 minutes before taking two forks to the beast. Prior to doing so strain a decent amount of liquid, being sure to leave enough to keep the pork moist and scrumptious. Now depending on temperature, use gloves, take two forks or a food processor and rip the pork tenderloins out till you have this…

This will feed for days.

Okie dokie now that we’ve got the simple portion done let’s take the tedious adventure in creating some carnitas street tacos.

  • Corn tortillas
  • Avocado
  • Salsa
  • Tomatillo
  • Chopped Cilantro

I suggest taking a paper towel and wrapping that around the corn tortillas you plan to use. microwave those for 20 seconds. Then top your tacos with your decided ingredients and enjoy the dish.

Whoa!!! Where’s the quesadilla?

  • 8 to 12 corn tortillas
  • Mozzarella cheese
  • Colby Jack shredded cheese
  • 8 to 10 oz of carnitas
  • Tomatillo sauce
Simple and satisfying.

Using a pan line up tortillas as seen above. Layer that with slices of mozzarella. Then the carnitas. Followed by yet again more cheese using the shredded Colby jack atop the meat, adding Tomatillo sauce. Doing this will help assure a decent hold of all the contents once topped with remaining tortillas.

I used a silicone cutting board to flip the large Franken-quesadilla, chopped it into wedges and served it with salsa and guacamole.

*note the day I made this quesadilla I’d only eaten a Kind bar and had inhaled coffee the entire day. The quesadilla became my dinner and damn did it suffice.

Hope the two-way carnitas style was good. Hope you all have a beautiful and gentle day with better still to come.

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Nosce Te Ipsum