Homemade Fiesta

Easy Cinco de Mayo Recipes

Slow Cooker Carnitas


• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• ½ teaspoon crumbled dried oregano

• ½ teaspoon ground coriander

• ¼ teaspoon ground cinnamon

• 1 (4 pound) boneless pork shoulder roast

• 2 bay leaves

• 2 cups chicken broth


1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

2. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Arroz Rojo (Mexican Red Rice)

• 2 Roma (plum tomatoes), cored

• 2 tablespoons vegetable oil

• 1 cup minced onion

• 2 cloves garlic, minced

• 1 cup uncooked long-grain white rice

• 1 ¾ cups low-sodium chicken broth

• ¼ cup canned tomato sauce

• 1 jalapeno pepper, chopped

• 2 sprigs fresh cilantro

• salt to taste


1. Grate tomatoes into a bowl using a box grater; discard tomato skins.

2. Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.

3. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.

4. Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.

5. Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

Quick and Easy Refried Beans


• 2 tablespoons canola oil

• 2 garlic cloves, peeled

• 2 (15 ounce) cans pinto beans

• 1 teaspoon cumin

• 1 teaspoon chili powder

• salt to taste

• ½ lime, juiced


1. Heat canola oil in a heavy skillet over medium heat.

2. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.

3. Smash garlic cloves in skillet with a fork.

4. Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.

5. Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

Courtesy allrecipes.com

NAN Dining Guide Spotlight on 05/03/2020

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