Today I am sharing one of my favorite recipes. I got this recipe from my Mother, who I might add, is one amazing woman. I have to caution it is addicting and oh so filling; just like your favorite Mexican restaurant! So without further adue...
Cook time 4-6 hours
What you'll need:
For your "Salad"
1 pkg Ranch Dressing mix
2 pkg of Guacamole mix
10 ounce can of Black Beans
Juice 1/2 lime
*1/2 C buttermilk
1/2 C mayonnaise
1/2 C sour cream
1 pkg ranch dressing mix
1 bunch cilantro
3 green onions
1 tsp minced garlic
1/2 tsp salt
4 tsp sugar
Start off with a roast; I cook mine in a crock pot on low for about 4 hours on high setting or 6 hours on low. You don’t have to defrost if you set it for 6 hours.
Place in crock pot and pour in water until it reaches about half way up your roast. I usually smother the remaining portion my roast in a “shake n’ bake” type pork chop packet mix and with rosemary...I LOVE rosemary. Don’t forget salt!
Start your roast it in the morning and you can just sit back and let that baby do all the work while you relax, clean, read a book, whatever!
Next prepare your sauce which is the. best. part.
Tomatillos look like green tomatoes that have a husk [see above]
Next cut a lime in half and squeeze the juice into your blender.
You know that thing that has been bothering your this week?
Let it out love.
A little healthy anger in the form of lime squeezing does hurt.
Add your 1/2 C Buttermilk
*you can make your own buttermilk (if you don't want to waste money on a quart of buttermilk on one recipe that will go bad, I'm cheap) by adding 1 tsp of vinegar to a 1/2 C of milk
And your 1/2 C Sour Cream
Add Cilantro &
3 Green Onions (I cut mine in 3rds)
Your 1 tsp of minced garlic
1/2 tsp salt
4 tsp sugar
Husk tomatillos, rise...
and cut into 4rths. Add to blender
Add your 1/2 C Mayonnaise
1 pkg of Ranch Dressing mix
(I use Ranch Dressing dip mix when I make my own buttermilk to make my sauce a little thicker)
When your roast is getting closer, about 45 minutes from being done you’ll want to start your rice. I’m a cheater because I have a rice cooker.
It is awesome!
Whether you use a rice cooker or just a pot you want to use 2x the water to your rice.
For example, for Jake and I, I use 1 C of rice with 2 C of water and then I add a bunch of salt about 2 tsps?
It usually takes about 30-45 minutes for my rice to cook
Next, prepare your guacamole; I use a package mix that you can find at Walmart. Its delicious and super easy.
I love avocados so I have had a lot of practice peeling them.
Its best to cut them in half, take out the pit...
Then spoon out the contents into a bowl.
You can then smash your avocados with a fork while gradually adding in your guacamole mix. My mix calls for 2 avocados per package.
Maybe next time I should use a bigger bowl...
Stick your guacamole in the fridge to chill.
Next is preparing all of your toppings...
Chop up tomatoes, set aside
Chop up lettuce, set aside
Warm and drain some black beans, set aside
Chop up cilantro, set aside
Crush chips, set aside
Cut up limes (in 4rths), set aside
Next, you want to cook your tortillas.
If you are still buying precooked flower tortillas at the store, stop.
They will taste like cardboard once you get uncooked tortillas.
I get mine from Walmart, "Tortilla Land" brand, by the sour cream; my assumption would be that it is in a similar location in your Walmart.
Warm your stove top to medium heat, throw on a tortilla and then watch. Its cooking when your tortilla starts to form bubbles. Then, flip! It should start bubbling up again and be ready to pull off.
You want some golden brown spots on your tortilla.
Okay! rice and roast should be ready to go!
Pull out your roast and place it on a plate and shred with forks. It should come apart pretty easily.
You can now set up your pretty buffet.
I had my meat, rice and tortillas sitting on my bar.
You can build your salad how you want but I usually start with the tortillas, layer on rice, meat, chips, lettuce, cilantro, guacamole, pour sauce and squeeze your lime on top.