STOCKPILE COOKING - CRISPY TACOS & MEXICAN RICE

CRISPY TACOS & MEXICAN RICE

I had some leftover Pork Carnitas in my freezer.

I pulled out the meat and made Crispy Tacos & rice

I choose to fry mine is oil, but you could also stick them in a 

400 degree oven until brown and crispy.

RICE INGREDIENTS

• 1 cup of white rice
• 1 (14oz can) tomato sauce
• 2 (14oz can) chicken broth
• 1 Tbl. of ground cummin
• 1 Tbl. of hot sauce
• 3 cloves of fresh garlic (minced)
• 1 medium onion (diced)
• 2 Tbl. of butter

DIRECTIONS

• Melt butter in a pan over medium high heat.
• Cook rice, onion and garlic in butter until rice and onions are transparent.

• Add hot sauce, tomato sauce and chicken broth to pan
• Stir to combine and bring to a boil

• Once boiling, turn heat to low.  
• Cover and simmer until rice has absorbed all the liquids and is tender.

CRISPY TACO INGREDIENTS

• leftover shredded pork or beef roast
• 1 can of black beans
• 1 can of rotel tomatoes
• corn tortilla shells

DIRECTIONS

• If you choose to fry your tacos you will want to heat up oil in a pan to 165
• If you choose to bake, preheat your oven to 400
• Take 1 corn tortilla and put a small amount of meat filling in the center (about 1/4 cup)

• Roll the tortilla up as tight as possible
• Place taco seam side down in oil or on a baking sheet
• midway through cooking flip to brown all sides.

*I like to serve mine with all the usual taco toppings: Cheese, Lettuce, Salsa, Sour Cream

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