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Showing posts with label Slow-Cooker Recipes. Show all posts
Showing posts with label Slow-Cooker Recipes. Show all posts

2/14/2021





Green Chile Enchilada Chicken soup is a perfect Mexican-inspired dish that is filling, warm, comforting, and delicious.  Cheesy yumminess in every spoonful, with a mild spiciness that reminds you of eating green chile enchiladas. 
Green Chile Enchilada Chicken Soup

1

2/09/2021



Flour tortilla stuffed with a delicious chicken filling, fried, topped with jalapeño cream cheese, and cheese.
Pollo Fundido
0

3/11/2019




Fork-tender shredded beef makes good tacos even better. This slow-cooker dish is perfect for buffets, tailgating, or casual family dinners. Garnish with your favorite toppings, it is super versatile and so easy to make!

Shredded Beef Tacos

3/07/2019


Simmer up this sumptuous, rich bean soup and enjoy authentic flavors from this Mayan dish originally from Yucatan Mexico. It’s a wonderfully hearty dish and easy to make. Serve this recipe for the best black bean soup to your friends as part of a Mexico-themed dinner party, or whip it up for an easy dinner!
Black beans are called buul in the Mayan language and frijoles negros in Spanish. The soup is vegetarian but you can make this soup vegan by omitting the cream and cheese when you serve it.

Mayan Bean Soup (Sopa de Frijol)


Easy to Make Mayan Bean Soup
  • Just gather and measure all your ingredients and place in slow cooker on high for 4-6 hours, low for 6-8 hours, or until beans are soft.
  • Place in bowls, and top with your favorite toppings


  • Variations of Mayan Black Bean Soup
  •  Shortcut for homemade black beans: Use 2 cans (15 oz) of black beans

  • Add-ons: Corn, bacon, diced red bell peppers


  • How long does Mayan black bean soup last in the fridge?

    Black bean soup will last 3-4 days in the refrigerator.

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    Mayan Bean Soup (Sopa de frijol)


    Simmer up this sumptuous, rich bean soup and enjoy authentic flavors from this Mayan dish originally from Yucatan Mexico.

    Ingredients:
    • 1 cup dried black beans, rinsed
    • 3 cups water
    • 2 cups vegetable broth
    • 1 small onion, chopped
    • 1 teaspoon garlic, minced
    • 1 jalapeño, diced
    • 1 teaspoon salt
    • 1 tablespoon vegetable oil
    • 1 can (14 oz) diced tomatoes and mild green chiles
    • 1/2 teaspoon ground cumin
    • 1 teaspoon chili powder
    • Salt and Pepper to taste
    Instructions:
    1. Add all ingredients in a slow cooker on high for 4-5 hours, or low for 6-8 hours. Cook beans until tender, add water as needed. When cooked, mash beans in a slow cooker lightly, just enough to thicken the soup.
    2. Serve with warm tortillas or bolillo slices. Enjoy!
    3. Optional toppings: Cilantro, avocado slices, jalapeño slices, queso fresco, Mexican Crema (sour cream)

    Frijoles Borrachos, which translates to “drunken beans.” Cooked with onions, garlic, beer and bacon, these beans pack a punch of flavor. Serve them on their own with tortillas or as a side dish to grilled steak or chicken.




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    Serves 6

    Ingredients:
    • 1  16 oz package of dry pinto beans, picked over
    • 1  12oz can Dark beer
    • 3 - 4 cups of Water
    • 1 tbsp brown sugar
    • 1 - 2 Jalapenos, stem and seeded
    • 2 medium-sized tomatoes, diced
    • 1 medium-sized onion, diced
    • 3 cloves of garlic, minced
    • 8 oz. of bacon, chopped
    • 1 tsp. chili powder
    • 2 tsp. cumin
    • 1 bunch of Cilantro
    • salt to taste
    Directions:
    • Pick and Rinse the Beans under hot water for 5 minutes.
    • Place the beans in a  slow cooker
    • Pour the Beer on top of the beans.
    • Add the water, Jalapenos, tomatoes, onion, garlic, bacon, brown sugar, Chili Powder, Cumin and Salt.
    • Set the Crock-Pot to Low and cook for 12 hours.  Add cilantro half hour before serving.
    • Serve in bowls with crumbled Cotija cheese and flour tortillas.

    3/03/2019

    Pozole, translated as "hominy", is a traditional stew from Mexico. It has a long, ritual history amongst the Aztecs. Pork can be replaced with shredded chicken, beef or cooked pinto beans to make it vegetarian 

    Red Posole( Red Hominy Soup) at The Busy Abuelita

    .

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    Ingredients:

    1 tablespoon vegetable oil
    2 lbs. boneless pork butt roast, cut into 1-inch cubes
    2 cans (14.5) Red enchilada sauce
    1 onion, diced chunky
    2 cans (4 oz.) diced green chiles
    4 tsp. minced garlic

    2 tsp dried Mexican oregano
    1/4 cup cilantro, chopped

    1/2 tsp. ground cumin
    1 tsp. salt
    2 cans (15.5 oz) Mexican White Hominy, drained


    Directions:
    Heat the oil in a skillet over high heat. Add meat, 
    brown meat on all sides around 5-7 minutes.
    In 5 quart slow cooker, add all ingredients except
    cilantro and salt. Cook on High for 4 - 6 hours.

    Add salt, cook for the last 30 minutes. 
    Garnish with (optional)
    Chopped Cilantro
    Sliced radishes
    Sliced Avocados
    Diced green onions

    2/26/2019


    Chicken Tacos, a delicious weeknight meal, they are packed with flavor, easy, and a great way to feed a crowd at your next game day party or celebration!
    Slow-Cooker Chicken Tacos | The Busy Abuelita

    2/25/2019


    Red Chile Beef Enchiladas drenched in red sauce, fork-tender beef, and melted Mexican cheese blend, perfect for any meal of the day and guaranteed to set your taste buds on fire!

    Red Chile Beef Enchiladas

    Tender, slow-cooked shredded beef, and the Mexican cheese blend combination is the heart of this dish.
    Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. 

    How to Make Red Chile Beef Enchiladas

    Start this recipe with slow-cooking a chuck roast, until succulently tender. Grab 2 forks, and shred meat.







    Dip corn tortilla into red chile sauce (recipe here) place meat and one teaspoon of onions down the center of the tortilla(or place onions on top instead of inside enchiladas). Roll corn tortilla and place each roll into a casserole dish. Traditionally, I use corn tortillas for enchiladas, but flour tortillas can be used for enchiladas.


      Cover enchiladas with sauce, top with cheese and onions. 
        Place casserole dish in the oven for 20-25 minutes at 350° F degrees.




        Top Enchiladas with your favorite topping...guacamole, lettuce, Cotija cheese, and tomatoes, or Mexican Crema. Enjoy!


        Red Chile Beef Enchiladas
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