We love this seasoning for our tacos, so to make things easier when we have them, I make a batch of the seasoning mix up ahead of time. When I get ready to make tacos, I just add 2 T. of seasoning mix per pound of meat. The full directions for the tacos are here: https://www.cherylsrecipes.net/recipe/tacos/
Combine all ingredients and store in a sealed container. Use 2 T. of seasoning mix per pound of meat. Add to cooked meat with 1/2 cup or so of water, and simmer until the liquid is gone.
Put chicken pieces directly into the water inside the Instant Pot. Add cilantro and lime juice.
Combine seasoning ingredients and add to chicken.
Close and seal lid. Cook on high pressure for 15-20 minutes.
Let pressure naturally release for 10 minutes after cooking is done.
Open lid and remove chicken breasts. Shred and add to tortillas, salads, rice, nachos or whatever you want, with your favorite toppings. For Whole30, this makes a great salad!
Recipe Notes
I used chicken breasts. 3 of them weighed 2 lbs. 20 minutes seemed about right for that size of breasts, but it was a little on the dry side.
I love making this recipe, but used to make a 4-5 lb. pork shoulder roast or pork butt in the crock pot. It would take at least 6 hours of cooking time, so I seldom made it, except for parties. Now I use country style ribs or cut smaller chunks of pork shoulder roast or pork butt and I make it in my new Instant Pot, so I can make it much more often!
Instant Pot Carnitas
Print Recipe
Delicious Mexican shredded pork recipe. This is not spicy, but just has a wonderful flavor!
Add all ingredients to pot. Set to Pressure Cook for 30 minutes. Release pressure naturally for 15 minutes.
Release any remaining pressure manually. Remove meat from pot and shred with 2 forks.
Serve on a tortilla with toppings of your choice, such as cheese, lettuce, cilantro, sour cream, avocado, etc., or serve on top of a salad.
I was not successful at deboning my butt roast, so I had a chunk of meat with the bone that weighed about 2 1/2 lbs. and was still partially frozen. It took about 1 hour to cook this way, but it was absolutely fantastic!
This is our favorite recipe for chili. If I don’t have any chorizo, I just use 2 lb. of ground beef and increase the paprika and cumin to 2 T. each. Some of you might think it odd to add the cocoa powder or chocolate chips. However, this adds a richer taste and color to the finished product.
Rinse black beans. Put in pot and cover well with water. Bring to a boil. When the water boils, turn the pot off and let set for 1 hour. Drain beans, cover with fresh water and continue cooking until tender. Add to chili when the beans are tender.
Chili
While beans are soaking, brown beef and chorizo with onions, sweet pepper, garlic, and oil in a Dutch oven.
Add remaining ingredients (except black beans) and simmer for a couple of hours. Add water as needed for the consistency that you desire. Add black beans when they have finished cooking. This is even better if made the day before and reheated.
Recipe Notes
If I don’t have any chorizo, I just use 2 lb. of ground beef and increase the paprika and cumin to 2 T. each.
Brown beef with onions, sweet pepper, jalapenos and garlic in the oil. Add remaining ingredients and simmer for a couple of hours. Add water as needed for the consistency that you desire.
Serve with desired condiments: corn chips, cheese, sour cream, green onions, cilantro, etc.
Recipe Notes
If you don't have beef base, just use beef broth in place of the beef base and water. Just read ingredients first if you have food allergies!
I used to make this recipe for parties a lot!: https://www.cherylsrecipes.net/recipe/chili-dip/ It was super fast and easy.
However, when I found out that I had wheat and soy allergies, I could no longer make it because every single canned chili I can find has soy (along with a lot of preservatives) in it! I am also not a big fan of Velveeta because it is so processed. So I came up with this recipe as a replacement and it is even better, although obviously not as easy! It is still not too difficult though. I will certainly be making it again!
If you would rather used canned chili for the convenience, just use 3 cans of chili in this recipe. Or, if you have a favorite chili recipe (with or without beans), substitute about 6-7 cups of that for this chili.
Combine the cumin, oregano, black pepper, and salt. Rub all over the pork roast.
Place the pork in slow cooker (fat side up); spread onion, jalapeno pepper, garlic and cilantro all around it.
Combine orange juice concentrate and lime juice and pour around the roast. Cook on low heat for 8-10 hours or on high for 6 hours. The meat should be very tender and falling apart. Remove from the crock pot and let cool. Shred the pork using an electric mixer.
Place meat back into juices and refrigerate until the next day (for best results).
Reheat the following day in the juices and use as desired.
My husband and I both loved this fish! It was so good that we were wishing that I had made more than one filet for each of us. Mild white fish seasoned and cooked in a skillet, then topped with a cilantro lime butter. Delicious!
If you prefer, you can use flounder or tilapia instead of cod.
Heat a large cast iron skillet over medium-medium high heat.
Combine fish seasoning ingredients and sprinkle evenly over all 4 fish filets.
Add 2 T. butter to skillet.
Put fish in skillet and cook approximately 3 minutes on each side or until fish flakes easily when tested with a fork.
Meanwhile, mix together the ingredients for the Cilantro Lime Butter.
Place fish on serving platter; squeeze juice from lime quarters onto fish and top with cilantro lime butter.
Recipe Notes
Each serving contains 245 calories, 12 g fat, 103 mg cholesterol, 317 mg sodium, 736 mg potassium, 1 g carbs, 0 g fiber, 0 g sugar, 30 g protein
Brown meat mixture ingredients together with olive oil.
Add all Seasonings.
Note: If you are making this for another day, stop here. It will be easier to cool down and store in the refrigerator at this point, then finish it the day you are serving it.
Combine all ingredients and simmer until ready to serve. You will need to add water as it is cooking so it is not overly thick.
Serve with Frank's Red Hot Sauce, shredded cheese, sour cream, Fritos, sliced jalapenos, etc.
Recipe Notes
The chocolate chips add a richer flavor and beautiful color.
Much better flavor than canned refried beans! These are made from dried pinto beans. Of course, you can add black beans in place of some or all of the pinto beans. I added these to my tacos (https://www.cherylsrecipes.net/recipe/tacos/) last night, and it was fantastic!
Place beans, water, onion, garlic, chicken base, cumin, salt, pepper, and cayenne in crock pot. Cook on high until beans are tender (8 hours or so).
Heat the lard in large skillet over medium-medium high heat.
Drain beans and add to skillet. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth if needed, to moisten.
Stir in the cilantro and lime juice.
Top with shredded cheese.
